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Satay Chili Paste (Ot Sa Te)

Everyone who knows me knows that I love spicy foods.  I am so addicted and crave the spice so much that I often carry my favorite hot sauce around in my handbag so it’s always handy.  This chili paste is my favorite not because it’s super spicy but because it has lots of flavor.  The name should give you an indication of one of the key ingredients providing the bold flavor–lemongrass!  Combine that with the garlic and dried red chilies and we have a tantalizing chili paste that is a wonderful companion to dipping sauces or a spicy condiment for your favorite dishes.  Enjoy!

Watch the video below for instructions.

Ingredients

2 bulbs garlic
2 stalks lemongrass
1 cup vegetable oil (olive oil or canola works well)
3 tsp sugar
1 tsp salt
2 oz dried red pepper flakes
3 Tbsp paprika powder

Directions

Trim off the ends of the garlic cloves.  Smash each clove with the flat end of a knife and then peel off skin.

Cut off the root of the lemongrass and then cut-off a 6-7 inch section of the stalk.  Peel off 1-2 layers of the skin and discard.  Slice the lemongrass into coins about 1/4-inch thick.

Put lemongrass in a food processor and process for 45 seconds.  Scrape around the bowl.  Add the garlic and then processor for another 45 seconds.

Heat a skillet over Medium High heat.  When the pan is hot, add the vegetable oil.  Add the lemongrass/garlic mixture and stir together.  Add the sugar and salt.  Stir together and cook for 2 minutes.  Remove from the heat and allow to cool for 3-4 minutes.

Add the red pepper flakes and paprika powder.  Stir combining all the ingredients together.  Place the skillet back on the burner.  Cook over Low heat for another 2 minutes.

Allow to cool before serving.  Store any remaining amounts in an air-tight jar and refrigerate.  (This keeps in the refrigerator for a long time but for the best flavor store for up to 3 months.)

Yields:  1 1/2 cups

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Roast Duck (Vit Quay)

This unique roasting method that I am about to share will be the only way you’ll roast duck forever more.  The traditional recipes for roasting a duck are time-consuming and laborious.  It requires constant babysitting, flipping and rotating to get the bird to brown evenly.  Then after all that work, you have a duck that looks great on the outside but is dry and leathery on the inside.  You end up drowning it in pools of sauce to mask the dryness.  Who wants that?

Baking a duck in an oiled paper bag is a technique I’ve used to roast my Thanksgiving turkeys for years now.  It was just recently that I adapted this recipe for a duck.  The results–an easy recipe that guarantees a golden, juicy and delicious duck.  Seeing is believing but you really have to try this recipe and taste the difference!

Notes on the Recipe, Tips and Tricks

Use only peanut oil and do not substitute with another vegetable oil.  Peanut oil has a high tolerance for heat.

Make sure to use enough peanut oil to saturate the paper bag.  There should not be any dry paper visible.  Do not use so much oil that the bag becomes soppy.

Remove the duck from the fridge at least 30 minutes before baking to allow it to come to room temperature.

Use a large orange to stuff the duck.  You have to use a firm hand to push the wedges inside the body cavity instead of just placing them inside.  This approach helps to build up the body and make it fuller.

Tie the legs together.  This also helps to puff up the duck.  It will come out looking round and full as ducks have a tendency to flatten when roasted.

Be sure to seal the bag well by folding the ends of the bag and stapling it securely.  You don’t want any of the heat to escape from the bag while cooking.  This is technique allows the duck to cook quickly while still remaining moist.

The rule for cooking a duck using this paper bag method is 75% of the typical cooking time, approximately 15 minutes/pound.  A 5-lb duck roasts for 75 minutes and then we broil for 15 minutes.

When removing the paper bag, there will be lots of duck drippings on the bottom of the bag.  Be careful with this as it’s extremely hot.  If you’d like to keep it, dump it into a bowl and use it to make gravy, etc.

Duck fat sizzles and splatters like crazy.  During the final broiling stage (last 15 minutes) the duck fat will splatter everywhere and even smoke.  This is why we don’t place the duck to close to the heating elements.  Be extra careful when handling the roasting tray after this step.  I typically turn-off the oven, let the duck and pan cool for about 5-7 minutes before removing from the oven.

Lastly, it’s always important to let a duck rest for at least 15 minutes to seal in the juices before carving.

Watch the video below for instructions.

Ingredients

5 lb duck
2 Tbsp salt for washing duck

for the Marinade
2 inch section of ginger, grated (approximately 1 Tbsp)
4 garlic gloves, crushed (approximately 1 Tbsp)
zest of 1 large orange (approximately 1 Tbsp)
2 Tbsp Vodka 5-Spice Marinade
1/2 Tbsp salt
1/2 Tbsp onion powder
1/2 tsp black pepper
1/2 tsp paprika

for Inside the Duck
1 large orange, cut into wedges
2 1-inch sections of ginger, smashed
4 garlic cloves smashed
3 green scallions

for the Glaze
1 Tbsp brown sugar
1/4 tsp 5-spice powder
1 Tbsp frozen orange juice
1 Tbsp honey
1 Tbsp soy sauce
1/2 tsp ground ginger

Other Items
1 large paper grocery bag
1/2 cup peanut oil
1 bamboo skewer
2 12-inch lengths of twine
clear tape
large roasting tray

Directions

Grate ginger, zest orange and crush garlic.  Place in a small bowl.  Add remaining marinade ingredients and combine together forming a soft paste.

Remove neck, giblets, etc. from inside the duck and discard.  Sprinkle salt on outside and inside of duck and rub into the skin.  Rinse with duck with cool water and shake off excess.  Pat duck thoroughly dry with paper towels.

Trim off excess skin, fat and tail.  Using the tip of a sharp paring skin, cut small slits in the skin without piercing the meat.  (Do this all over the duck.)

Place the duck in a baking dish.  Drizzle Vodka 5-Spice Marinade on both sides of the duck and rub into the skin.  Smear 1 tsp of marinade inside the duck.  Spread remaining marinade on the duck coating it evenly.  Allow to marinate in refrigerator overnight uncovered.

The next day, remove duck from refrigerator and allow to come to room temperature while continuing with next steps.

Lower oven rack to lowest position.  Preheat oven to 325 degrees.

Coat paper grocery bag completely with peanut oil and allow to rest while continuing with next steps.

To make a trussing needle, break off a 6-inch section of the bamboo skewer starting at the pointed tip.  Place twine along the skewer starting about 2 inches from the tip.  Wrap clear tape around the twine and skewer in a downward spiral.  Twist the tape to make sure it’s securely fastened onto the skewer.

Cut the remainder of the zested orange into small wedges.  Cut the green onions into 3-inch lengths and smash the garlic and ginger.  Stuff the body cavity with these ingredients.  (Use a firm hand to push everything inside the duck.)

Use the trussing needle to sew the opening closed.  Pull twine taut and then cut off the bamboo needle. Tuck the remaining twine inside the duck  Tie the legs together.

Place oiled paper bag on the roasting tray.  Place duck inside the bag positioning it toward the back of the bag but not touching the paper in the back or on the sides.  Fold edges of the bag up and staple shut.

Bake in oven per the following guidelines:  15 minutes per pound of duck.  (A 5-pound duck bakes for approximately 75 minutes.)

While the duck is roasting prepare the glaze by combining all listed ingredients.

Remove roasting pan from oven.  Carefully cut paper bag, releasing the steam inside.  Remove paper bag and discard.  Place duck directly on the roasting rack.

Adjust oven rack to one level higher and increase oven temperature to 450 degrees.

Brush duck with generous amounts of glaze.  Return to oven and bake for another 15 minutes or until golden brown.

Remove from oven and allow to rest for 15 minutes before carving and serving.

Yields: 4 servings

Roast Duck Slices (Vit Quay) | recipe fron runawayrice.com

*This post contains affiliate links.*

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Won Ton Noodle Soup (Mi Hoanh Thanh)

Won Ton Noodle Soup (Mi Hoanh Thanh) | recipe from runawayrice.comAs the weather cools I gravitate toward soupy dishes and my favorite soups always have lots of noodles like this delicious Won Ton Noodle Soup.  The soup is quite eclectic with its variety of ingredients.  It has hearty meat-filled dumplings, savory roast pork, succulent shrimp, leafy greens, oodles of egg noodles, sprigs of fresh herbs and a sautéed garlic topping to add the right amount of spice.  (Are you drooling yet?)  This belly warming dish is a great meal to make when you have leftover roast pork as  you don’t need much for this recipe.  As for the home-made won tons, with practice, you’ll get really good and can wipe out 16 of these dumplings in a matter of minutes.  If you don’t have time to make the garlic topping, you can buy it at your Asian grocer.  (This topping is fantastic to have around and adds wonderful taste and texture to soups and stir fry.)  You can’t go wrong with this one-bowl wonder!  Enjoy!

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Vermicelli Soup with Chicken, Steamed Pork Roll and Egg (Bun Thang) and Thick Noodles and Fish Cake Soup (Banh Canh Cha Ca).

Ingredients

for the Won Ton
1/4 lb ground pork
6-size 31/40 shrimp, cleaned and deveined
2 Tbsp finely minced onions
1/2 tsp minced garlic
1/2 Tbsp oyster sauce
1/2 tsp sesame oil
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground black pepper
16 pieces won ton wrapper

for the Noodle Soup
14 oz package won ton noodles (thin egg noodles)
3-14.5 oz cans chicken broth
2 cups water
1 tsp salt (to taste)
1/2 sweet onion, quartered
8-size 31/40 shrimp, cleaned and deveined, tail on
8-10 sprigs chives, washed and cut into 2-inch sections
4 bunches baby bok choy, washed

for the Garlic Topping
2 Tbsp minced garlic
1 Tbsp vegetable oil

Serve with
3-4 oz roast pork
2 tsp sesame oil

Directions

Making the Noodles

Remove noodle bundles from packaging and place in a large colander.  Use your fingers to loosen the strands.

Bring a large pot of water to a rapid boil.  Drop the noodles into the water.  Stir the noodles in the hot water and cook it for just 1 minute.

Pour the cooked noodles into a large colander and rinse several times with cool water to stop the cooking process.

Toss the noodles in the colander multiple times and remove as much of the remaining water as possible.  Place a piece of paper towel on a large plate.  Spread the noodles evenly on the plate and allow to air dry.

Making the Won Ton

Cut the shrimp into thin slices.   Add shrimp to the pork along with all seasonings.  Mix everything together combining all ingredients well.

Take a won ton wrapper and place it on a cutting board with one of the corners pointed toward you.  Place approximately 1/2 tablespoon of filling in the center of the wrapper.  Dip your finger in water and run it along the top edges of the wrapper.  Take the corner closest to you and fold it over, lining up the edges to form a triangle.  Gently press your fingers along the edges to seal the wrapper.

With your index finger, gently push up at the center point of the won ton making  a small indentation.  Dip a your finger in water and dab the right corner of the won ton.  Now pull the 2 corners together so the wrapper overlaps.  Pinch the wrapper together to seal.  Continue making the won tons until all of the filling is used.

Bring a large pot of water to a gentle boil.  Drop the dumplings into the hot water, a few at a time.  Gently stir the won ton making sure they don’t stick to the bottom of the pot.  Cook the dumplings for 5 minutes stirring occasionally.  Don’t allow the water to boil too rapidly or the dumplings will break.   Use a slotted spoon to remove the dumplings and place into a colander.  Allow to drain.

Making the Garlic Topping

Add minced garlic and oil to small skillet.  Saute the garlic over medium high heat until it’s golden brown–approximately 2-3 minutes.

Making the Soup

Add chicken broth, water and onions into a stockpot.  Cover pot and bring the broth to a boil.  Turn the heat to low and simmer for 5 minutes.  Remove the onions and discard.  Taste the broth and add more salt if desired.  Add the bok choy and cook for 1 minute.  Turn off the heat and add the shrimp.

To serve, add a generous amount of noodles into a bowl.  Drizzle 1/2 tsp of sesame oil on the noodles.  Add the won tons, roast pork, bok choy, shrimp and fresh chives to the bowl.  Ladle a generous amount of broth filling the bowl.  Spoon a bit of the garlic topping.  Sprinkle with freshly ground black pepper.  Enjoy while hot!

Yields: 4 servings

*This post contains affiliate links.*

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