Tempura Lime Chicken

Tempura batter is tricky, you will want to mix, mix and mix it till it so silky smooth, but resist! Lumpy tempura batter means good tempura batter! So here we go.


2lbs of chicken, cut into small pieces
tempura batter, follow directions on box. (tip-measure desired amount of liquid and let sit in the fridge for 30 minutes to make sure it's extra cold)
Half cup of flour
One lime
Oil for deep frying )the clearer the oil the higher the temperature will go!


Cut chicken into small pieces then I like to lightly dredge it in flour to insure the tempura batter really sticks, dip and batter and then deep fry. Drain and let sit. When you are halfway finished with the deep frying start juicing lime over chicken. While chicken is still warm garnish with Thai Basil.

It's so good!

optional, add some full fat yogurt to the lime juice and some rice and you will be in heaven!

Semi-Homemade Chicken Satay

Oh wow was this recipe uber easy and tasted amazing.

1lb of chicken
1 package of satay chicken rub
2-3 tlbs of oil

Seriously that's it! Cut the chicken in small pieces, massage the chicken with the rub and oil. Medium skillet with just some non-stick spray. The chicken will be spotty brown and a yellow-ish color. It is beyond good! Such a great way to have not only satay chicken at home, but kosher satay chicken! Yum!

Pad Thai, aka our glorious return!!!

Well, we're back. Yes I know its been...well many months since our last post but here we are. So recently we started going to this new Thai restaurant. It was on something of a whim that we went there, it was between that and a pancake house but I was on the right side of the road so Thai it was. I ordered the Pad Thai and just loved it. We've gone back a few times since then, and so I have decided that it needed to be re-created, preferably in a larger portion.

Pad Thai ( an interpretation of Lai Thai's Pad Thai)
Ingredients:

1 packet of large size/thickness of rice noodles
2-3 large sprigs of Thai basil (its important that its Thai basil)
3 cloves of garlic
1 large shallot
1/8-1/4 cup of enoki mushrooms
1/4 of a pack of firm tofu
1/4 - 1/2 cup of sweet and sour tamarind sauce
1/4 cup of red cabbage
1/2 fresh lime
1 small handful of finely chopped peanuts

Preparation:

Bring a medium to large pot of water to a boil. Just toss the rice noodles into the water when its boiling, and leave it in till its as soft or as firm as you like them. While waiting for the water to boil, chop the cabbage into long thin strings. Chop the garlic, mushrooms, and shallot as well. These can be as fine or as chunky as you like. Personally I like my tofu chewy, so what i do is slice the tofu and place the slices of the tofu on side of a bowl. Then I microwave it for 3 minutes or so, which takes the moisture out the tofu a lot quicker than pressing or using towels. While the tofu is in the microwave, bring a pan to a high heat. Saute the veggies for 4-5 minutes, using just a little spray oil. Once the veggies have cooked toss in the tofu and just stir it around for 30 seconds or so. Now add in the tamarind sauce and lower the heat to a simmer. Once it has been simmering for 2-3 minutes add the noodles to the pan, stir till the noodles are completely coated. Now its time to add the lime juice. Just squeeze the juice over the noodles and serve.

Eat and enjoy!!