Posts tagged ‘cilantro’

Five Spice Chicken and Noodle Stir-fry

I have a confession.

Stir-fries make me a little nervous.

Why you ask?

All that heat!
You have to cook everything very quickly, and at a really really high temperature.
The result?

Spitting oil,

excessive smoke,

smoke detector going off,


At least, that’s pretty much how it goes in my head.

In reality it’s not quite as dramatic. It’s more like I just get really busy flinging everything in the skillet, stirring it around, trying to avoid any spitting oil (okay, that part is true), and not being able to hear anything my husband is saying because the vent for our stove is so ridiculously loud.

So, I honestly don’t make all that many stir-fries. Plus, I have an electric stove, and I think you really need a gas stove and a wok to make really good stir-fries, but that’s just my opinion.

I decided to try out this stir-fry recipe from Jamie Oliver, however, because it sounded interesting yet yummy, is really fast, and quite simple, really.
I wondered if such a simple and fast recipe could be really good or not, so I tried it out.
And it was really good!

It’s called Chicken Goujons with Noodles, but I call it Five Spice Chicken and Noodle Stir-fry. Whatever you call it, it’s definitely tasty, but not your average stir-fry. If you have a really busy night coming up, give this a try. The five spice powder gives it an intriguing flavor that’s delicious with the chicken. Did I mention it’s fast?

Five Spice Chicken and Noodle Stir-fry

(serves 2)

  • 8 oz. dried flat egg noodles
  • 3 Tbsp. peanut or canola oil (or any high heat cooking oil)
  • 2 medium chicken breasts, cut into thin strips
  • 1 thumb-sized piece of ginger, peeled and thinly sliced
  • 1/2 tsp. dried red chili
  • 2 tsp. five spice powder
  • 5 – 6 green onions, sliced
  • 2 Tbsp. soy sauce
  • 1 Tbsp. honey
  • large handful of cilantro, washed and roughly chopped
  1. Cook noodles according to package instructions (typically these only need to cook for a few minutes).
  2. Meanwhile, heat oil in a large skillet over high heat. Add the chicken, ginger, and chili. Stir around quickly, then add the five spice powder.
  3. Once the chicken is browned, add the green onions, soy sauce, and honey, and mix everything.
  4. Add the drained noodles and cilantro to the skillet. Toss everything together, adjust the seasoning to taste (add more soy sauce, honey, or five spice powder as desired), and serve.

recipe adapted from Jamie Oliver’s Chicken Goujons with Noodles


November 2, 2012 at 12:00 pm Leave a comment

Spicy Thai Peanut Noodles with Shrimp

I’ve been on a big Southeast Asian food kick recently.

I always like Asian food, but recently I’ve been making it more often than usual.Especially Thai and Vietnamese food.

This recipe for Spicy Thai Peanut Noodles I originally found on Skinnytaste. I changed the chicken to shrimp and a few other things to suit my own tastes better.

If you want to make something Thai, but are tired of Pad Thai and curries (albeit it would be pretty hard to ever get tired of either of those in my opinion), these peanut noodles are a nice change.

I suggest you add the Sriracha sauce gradually to find the spicy level you’re most comfortable with. It can get pretty hot pretty fast with Sriracha sauce, but man, it’s so darn good. I love Sriracha sauce. Forget the Tabasco sauce. Give me Sriracha any day! Sriracha on pho, Sriracha on vermicelli bowls, Sriracha on spring rolls, Sriracha mixed with mayo on sandwiches…..
I digress.

Anyway, try out this noodles for a nice change from your regular Asian fare, and go as easy or as heavy on the Sriracha as you like. We don’t judge here. 🙂

Spicy Thai Peanut Noodles with Shrimp

(serves 5 – 6)

For the marinade:

  • 1 Tbsp. soy sauce
  • 1 Tbsp. ginger paste
  • 2 cloves minced garlic
  • 1 Tbsp. fresh lime juice
  • 1/2 Tbsp. Sriracha sauce
  • dash of salt and pepper

For the sauce:

  • 1 3/4 c. chicken broth
  • 5 Tbsp. natural peanut butter (not the sugar pumped kind)
  • 2 Tbsp. honey
  • 2 Tbsp. soy sauce
  • 1 Tbsp. ginger paste
  • 2 cloves minced garlic
  • 1/2 Tbsp. Sriracha sauce (use more or less, depending on how spicy you want it)
  • 1 lb. uncooked shrimp, peeled and deveined
  • 1 Tbsp. peanut oil
  • 8 oz. rice noodles
  • 2 cloves minced garlic
  • 3 green onions, diced
  • 2 c. shredded broccoli slaw
  • 1 c. fresh bean sprouts (optional)
  • 1/4 c. chopped peanuts, toasted
  • 1/2 tsp. sesame oil
  • lime wedges and cilantro for garnish (optional)
  1. Combine the marinade ingredients in a bowl. Add the shrimp, and mix until the shrimp is well coated. Cover and let marinade for about 30 min. to 1 hour.
  2. In a saucepan over medium heat, add the sauce ingredients. Heat slowly, stirring occasionally until sauce becomes smooth, about 5 – 8 minutes. Set aside.
  3. Boil noodles according to package instructions.
  4. Meanwhile, heat a large wok or skillet over high heat. Add peanut oil. Add the shrimp and saute, stirring constantly, until completely cooked, about 2 – 3 minutes. Remove from wok.
  5. Add garlic, scallions, broccoli slaw, and bean sprouts to wok. Saute, stirring constantly, for 1 – 2 minutes, until slightly tender, but still crisp. Remove from wok.
  6. Drain cooked noodles and return to pot. Add the sauce, shrimp, and stir-fried vegetables to the pot. Mix until everything is well coated. Divide noodles between individual bowls. Sprinkle with toasted peanuts and cilantro (optional), and serve with a lime wedge.


July 3, 2012 at 8:48 am Leave a comment

Asian Turkey Meatballs with Lime Sesame Sauce

Last Saturday morning I got the closest I’ve ever come to passing out.

It was the weirdest thing. I woke up first, and as my mom usually fixes breakfast on Saturday morning, I relaxed, read for awhile, set the table, etc. By the time we finally ended up eating breakfast (almost an hour and a half after I’d gotten up), I was starving.

It was a wonderful breakfast (cinnamon and raisin scones, turkey sausage, and scrambled eggs), and even after we were done eating, we continued talking for awhile.

About 5 minutes after I finished eating, and while we were talking, I started feeling slightly nauseous. Not only that, but it’s like my body was going numb and getting increasingly heavy at the same time. Finally, it was like someone turned my brain off. I was looking at my mom as she was talking, but it was like she was fading into the distance. I could actually hear her voice receding. I realized I was probably going to either pass out or vomit, so I quickly excused myself to the bathroom, where I promptly sat down, stuck my head between my knees, and concentrated on taking slow, deep breaths. That seemed to do the trick, because my naseau gradually faded and the world faded back in.

When I was sure I was no longer going to vomit or pass out, I headed back to the kitchen table, sat down, and informed my family with as much dignity as I could muster that I’d almost vomited and passed out, wasn’t sure why, but thought I was okay now. Hisa told me I was white as a sheet, as my parents asked what had happened. I explained what happened, and my mom laughed and kindly explained that I’d gone too long without eating, and my blood sugar had probably gotten too low. When I finally ate (too much, too fast), it made me nauseous and almost pass out.

I explained that I’d never almost passed out from not eating before, but she said it doesn’t really matter. Sometimes it can happen, and sometimes it won’t. She reminded me of the incident in which my brother actually did pass out after not eating breakfast (as he was standing on a platform operating one of those huge professional video cameras when he passed out, it ended with an ambulance ride, a concussion, and some stitches), and told me about a time when she almost passed out from not eating.
Next time, she told me, if it’s going to be awhile until I eat breakfast, I should have a banana or some orange juice so my blood sugar won’t get so low.
Lesson learned.

Last weekend, I decided to try out a new Asian recipe I found at Skinny Taste.

They were really easy to make, and really good as well. They reminded me of Japanese niku dango (肉団子), and are actually quite similar to the filling I use when I make Japanese gyoza (pot stickers).

These can be a great side dish, as well as a main dish. I served them with brown fried rice, but they’d also go well with steamed rice, miso soup, and a green vegetable or salad.

In a large bowl, mix 1 lb. of ground turkey, 1 tablespoon ginger paste, 1 clove minced garlic, 1 tablespoon soy sauce, 2 teaspoons sesame oil, a dash of salt, 1/4 cup chopped cilantro, 3 diced green onions, 1 egg, and 1/4 cup of panko bread crumbs. Mix everything up with your hands (it’s so much easier to mix this way) until it’s all combined. Wash your hands (please don’t forget this step…).

Use about 1/4 cup of the mixture to make each meatball. Roll them around in your hands to form each meatball, and place them on a greased baking sheet. It should make about 12 – 14 meatballs. If you have time, cover the pan and stick it in the refrigerator for an hour or so. This will allow the meat to really absorb the flavors of the seasoning, and make your meatballs that much tastier. If you don’t have time, no worries.
Pre-heat your oven to 450° F.

Bake the meatballs for 15 – 18 minutes, or until cooked through. Let them cool for about 5 minutes.
In the meantime, make your sauce. Mix 4 tablespoons soy sauce, 1 teaspoon sesame oil, 2 tablespoons fresh lime juice, 2 tablespoons water, and one diced green onion. Place the meatballs in a serving bowl, and drizzle them with some of the sauce. Save the rest to serve with the meatballs at the table.

recipe adapted from Skinny Taste


Asian Turkey Meatballs with Lime Sesame Sauce

(makes 12 – 14 meatballs)

  • 1 lb. ground turkey meat
  • 1 Tbsp. ginger paste
  • 1 clove minced garlic
  • 1 Tbsp. soy sauce
  • 2 tsp. sesame oil
  • dash of salt
  • 1/4 c. chopped cilantro
  • 3 green onions, diced
  • 1 egg
  • 1/4 c. panko bread crumbs

Sesame Lime Sauce:

  • 4 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. water
  • 1 green onion, diced
  1. In a large bowl combine turkey, ginger paste, garlic, soy sauce, sesame oil, salt, cilantro, green onions, egg, and panko. Mix with your hands until well combined.
  2. Use about 1/4 c. of mixture to make each meatball, rolling the mixture in your hands to form them. Place on a greased baking sheet. Cover and place sheet in refrigerator for 1 hour (optional).
  3. Pre-heat oven to 450° F.
  4. Bake meatballs for 15 – 18 minutes, or until cooked through. Let cool for 5 minutes before placing in a serving bowl.
  5. Mix sauce ingredients in a small bowl. Spoon 1 Tbsp. of the sauce over the meatballs. Serve the rest of the sauce with the meatballs at the table.

April 24, 2012 at 8:57 am Leave a comment

Grilled Fish Tacos with Avocado Cilantro Cream Sauce

I don’t remember the first time I had fish tacos. I guess it was probably a few years ago when they first started becoming popular.

I’ve always loved fish though, so I thought they were a great idea from the get go.

Making fish tacos myself, however, is a more recent thing. I think the first time I made them was probably a year or so ago.

As I’ve said before, I don’t like deep frying things, so I usually bake, pan fry, or grill my fish (much like my homemade fish sticks).

My fish tacos are the same. For these I pan fried the fish, but you could also grill it. They’re fast and delicious either way. The avocado cream sauce is also very easy. Just throw everything in a food processor, whiz it, and you’re good to go.
You can use pretty much any kind of white fish you like for these. Heck, you could probably even use a none-white fish, such as salmon, for these. I’ve never tried it, but it’d probably work fine.

Okay, first, mix the spice rub for your fish. It consists of cumin, chili powder, coriander, cayenne, garlic powder, onion powder, salt, and pepper.


Rinse and pat dry your fish fillets. Make sure you get boneless skinless fillets. Picking bones out of your fish tacos is not fun. I know, because I’ve done it. One word: messy.
Place the fillets on a baking sheet. Rub the spice rub all over both sides of the fillets. Let them set for a few minutes while you heat up your skillet/grill/oven.


Meanwhile, add a peeled, deseeded avocado, plain yogurt, a little mayonnaise, fresh lime juice, fresh cilantro, a little honey, and a little onion powder to your food processor. Process until smooth and lovely.


See? Lovely.


Pan fry, grill, or bake your fish fillets until flakey. I pan fried mine in a little olive oil. Delicious.


Chop the fish fillets up however small you want them, and serve it with the avocado cream sauce, cole slaw mix (shredded cabbage), fresh cilantro, fresh lime juice or lime wedges, shredded cheese, and warmed flour or corn tortillas.


We had corn and flour tortillas, because my dad prefers corn tortillas and I prefer flour tortillas. Even with enchiladas I prefer flour tortillas, which some people might think is sacrilege. I say, eat whichever you like. That’s just how I roll. Viva la flour tortillas! 🙂

Grilled Fish Tacos with Avocado Cream Sauce

(serves 4)

  • About 16 oz. boneless skinless fillets of white fish
  • 2 tsp. cumin powder
  • 1 tsp. chili powder
  • 1 tsp. dried coriander
  • 1/8 tsp. cayenne
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/8 tsp. salt and pepper
  • 2 Tbsp. extra virgin olive oil
for the avocado cream sauce:
  • 1 avocado, peeled and de-seeded
  • 1/3 c. plain yogurt
  • 2 tsp. mayonnaise
  • 1 Tbsp. fresh lime juice
  • 1/2 c. chopped cilantro
  • 1 Tbsp. honey
  • 1/8 tsp. onion powder

to serve:

  • corn or flour tortillas
  • cole slaw mix
  • fresh cilantro
  • shredded cheese
  • lime wedges or fresh lime juice
  1. Mix the cumin, chili powder, coriander, cayenne, garlic powder, onion powder, salt, and pepper in a small bowl.
  2. Rinse and pat fish fillets dry, and place on a baking sheet or large plate. Rub the spice mixture into both sides of fillets. Set aside and begin heating a skillet with olive oil over medium high heat (if pan frying), or a grill set on medium.
  3. In a food processor, add avocado, yogurt, mayonnaise, lime juice, cilantro, honey, and onion powder. Process until smooth. Pour into a small serving bowl.
  4. Fry or grill fish fillets, turning them over once while cooking, until cooked through and flakey.
  5. Heat up tortillas on the stove or grill.
  6. To serve, place some fish, avocado cream sauce, shredded cabbage, fresh cilantro, and shredded cheese (optional), all in a warm tortilla. Squeeze some fresh lime juice over if desired, and eat.

March 27, 2012 at 9:47 am Leave a comment

Mexican Paradise Pie

Hisa and I went swimming this morning, but it was not the most pleasant swim. Actually, it wasn’t pleasant at all, because the water was freezing.

The only reason I’m able to get up at the crack of dawn and go lap swimming when I’m barely awake, is because the water is always nice and warm. It’s almost like sliding into a really big bathtub (and then swimming laps in it).

When I got in the pool this morning, however, the water was freezing.

I really hate the cold, and I hate being cold, so you can imagine that getting into a pool with very cold water in February at the crack of dawn when I’m sleepy and barely awake is not very high on my list of things I want to do. It’s not anywhere on my list of things I want to do. In fact, it’s on my list of things that cause me pain and suffering. Like the dark side of the force. Boo hiss.

Since we’d already bothered with getting up and getting there, however, rather than wimp out and leave early, I was determined to finish my swim. And I did! Yay me. I basically swam as fast as I could to try and warm up and get it over with as soon as possible.

Right before we left, I asked the people working why the pool was so cold. They said that when they got to the pool this morning, the pool was flooded, a hose was broken and spraying water everywhere, and the boilers were out. By the time we got there, the flooding and spraying hose were under control, but they just got the boilers fixed as we were leaving. I would say the pool employees had a pretty rough morning too.

I’m just happy the boilers are fixed now though! I really hope the water is never that cold again!

Mexican Paradise Pie is a Mexican casserole that’s a wonderful one pot dinner, hearty, and just happens to be vegetarian. My whole family loved it. Even the meat eaters!

I love one pot dinners, because it just makes everything so much easier. They’re quicker to make, easier to serve, and there’s less dishes to wash when your done. Love it.

Pre-heat oven to 400° F (200° C). In a large skillet over medium heat, add 2 Tbsp. extra virgin olive oil. Add one diced onion, one diced green bell pepper, and 3 cloves minced garlic. Saute for about 5 minutes, or until onion and pepper are tender.


Add 1/2 tsp. chili powder, 1/2 tsp. dried oregano, 1 tsp. cumin powder, and 1 tsp. coriander powder. Saute for another minutes.


Add 1 (14 oz.) can each of drained and rinsed black beans and kidney beans, one can of original Rotel (undrained), and 1/2 cup of vegetable or chicken broth. Simmer for about 10 minutes, and then season with salt and pepper to taste. Pour everything into a greased or sprayed deep casserole dish.


Next, make your cornbread topping. In a large bowl, add 1 c. unbleached flour, 1 c. cornmeal, 1 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, and 1/4 c. sucanat, rapadura, or sugar. Mix well. In a separate bowl, add 1 1/2 c. buttermilk, 1 large egg, and 1/4 c. melted butter or oil. Mix well. Pour the liquid mixture into the dry mixture, and stir until mixture comes together. Add 1/2 c. cheese and mix.


Pour the cornbread mixture gently on top of the bean mixture, and smooth it out with a spatula. Bake for 25 minutes, or until cornbread is golden brown. If you want, add some more shredded cheese on top in the last 5 minutes of baking.


Serve with fresh cilantro and sour cream.


Aww, Paradise!


Mexican Paradise Pie

(serves 6 – 7)

  • 2 Tbsp. extra virgin olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1/2 tsp. chili powder
  • 1/2 tsp. dried oregano
  • 1 tsp. cumin powder
  • 1 tsp. dried coriander
  • 1 (14 oz.) can black beans, drained and rinsed
  • 1 (14 oz.) can kidney beans, drained and rinsed
  • 1 can original Rotel (undrained)
  • 1/2 c. vegetable or chicken broth
  • salt and pepper to taste
  • 1 c. flour
  • 1 c. cornmeal
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 c. sucanat, rapadura, or sugar
  • 1 1/2 c. buttermilk
  • 1 large egg
  • 1/4 c. melted butter or oil
  • 1/2 c. shredded cheese, plus more for topping
  • fresh cilantro leaves (optional)
  • sour cream (optional)
  1. Pre-heat oven to 400° F (200° C).
  2. In a large skillet over medium-high  heat, add olive oil, onion, bell pepper, and garlic. Saute for 5 minutes, or until onion and pepper are tender.
  3. Add chili powder, oregano, cumin, and coriander. Saute for another minute.
  4. Add black beans, kidney beans, Rotel, and broth. Simmer for 10 minutes. Season with salt and pepper to taste.
  5. Pour mixture into a greased deep casserole dish.
  6. In a large bowl, add flour, cornmeal, baking powder, baking soda, salt, and sugar. Mix well.
  7. In a smaller bowl, add buttermilk, egg, and oil. Mix well.
  8. Pour liquid mixture into dry mixture, and stir until comes together. Add cheese and mix well.
  9. Carefully pour cornbread batter on top of the bean mixture in the casserole dish. Spread around evenly with a spatula.
  10. Bake, uncovered, for 25 minutes, or until cornbread topping is golden brown. Add extra cheese as topping during last 5 minutes of baking (optional).
  11. Serve with fresh cilantro leaves and sour cream (optional).

February 21, 2012 at 11:37 am Leave a comment

Vegetarian Black Bean Burritos

I went to the pool early this morning to swim.

I’ve come to the conclusion that I must have masochistic tendencies, because what could be more painful than getting up at dawn to exercise? And this is not just any exercise, this is lap swimming in January.

Not that I hate exercising in the morning. In Japan, I would usually go to swim or do my workout in the morning around 10 or 11am. On the contrary, I prefer to workout in the mornings. But the term “morning” covers a lot of territory. Anything done before coffee and breakfast is a painful experience. Waking up? Pain. Getting out of bed? Pain. Speaking to another human being before I have coffee running through my veins? Excruciating. So you can understand why exercising early in the morning is not very high on my list of things I want to try.

Unfortunately for me, however, the pool here is only open for lap swimming early in the mornings and in the evenings. All the times I’ve gone swimming at this pool before, have been in the evenings, but evenings are always kind of a pain the butt. If I’m in the city, I have to make sure I’m back in time, I have to hurry there and back so I can start making dinner, I’m usually already tired from doing things all day, etc. It just doesn’t work out that well.

So this morning, I decided to try swimming during the morning hours. I have to admit, I’m quite proud of myself for actually getting up and getting there, and it was quite refreshing in a way. Now that I’m home, showered, and I’ve had my breakfast, however, the sleepiness has suddenly hit me like a sack of potatoes (and I’m not talking about new potatoes here, I’m talking about a huge bag of russet potatoes).

I’d love to be able to be one of those people who can do this every morning, but I don’t think that’s going to happen. I’ll be thrilled if I can pull this off twice a week.

We’ll see how it goes…

Last night a tried out a new recipe for vegetarian black bean burritos. Usually when I make Mexican food, there’s meat involved in some form or another, so I was a bit weary of whether this meatless version would be as satisfying or not. They were a hit with everyone though, and just as satisfying and tasty as their meat filled cousins! This is a great vegetarian Mexican food alternative, and it’s quick to throw together for nights when you need something fast.


First, in some olive oil, saute a diced onion, a couple cloves of minced garlic, some chili powder, cumin, cayenne, and coriander for a couple minutes.


Add two cans of drained and rinsed black beans and 1/2 cup of vegetable broth, and bring to a boil. Lower the temp and simmer for about 8 – 10 minutes.


Mash everything up, and mix in a little salsa or hot sauce if you want.


I only had small flour tortillas on hand, so mine were more taco-like rather than actual burritos, but warm up some burrito-size tortillas, then serve everything. To eat, fill a warmed tortilla with some of the bean mixture, salsa, cheese, sour cream (or Greek yogurt), lettuce, tomato, cilantro, etc. Fold the sides in, and then roll it all up into a burrito.

Vegetarian Black Bean Burritos

(serves 4)


  • Olive oil
  • 1 medium onion, diced
  • 2 – 3 cloves garlic, minced
  • 1 1/2 tsp. chili powder
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. dried coriander
  • dash cayenne pepper
  • dash salt
  • 2 (15 oz.) cans of black beans, drained and rinsed
  • 1/2 c. vegetable broth
  • 1/3 c. salsa -or- 1 Tbsp. hot sauce (optional)

To serve:

  • burrito-size flour tortillas
  • lettuce
  • diced tomato
  • shredded cheese
  • salsa
  • sour cream -or- Greek yogurt
  • Fresh cilantro leaves
  1. Heat a few lugs of olive oil in a large skillet over medium heat. Add onion, garlic, and spices, and saute gently until onion softens, about 4 minutes.
  2. Add beans and broth, and bring to a boil. Reduce heat to a simmer, and continue simmering for 8 – 10 minutes.
  3. Remove from heat and mash up beans until a paste. Mix in salsa or hot sauce if desired, and adjust seasoning to taste.
  4. Heat flour tortillas individually on a hot (non-oiled) skillet, or in the microwave.
  5. To eat: Spoon some of the bean filling onto a warm tortilla. Add lettuce, tomato, cheese, salsa, sour cream, and cilantro as desired. Fold the sides in, and then roll up intro a burrito.

January 4, 2012 at 2:23 am Leave a comment

Chicken Korma (with korma curry paste recipe)

Since Hisa and I came to my parents’ house from Japan, we’ve been unable to use our laptops with the internet.

My parents have two computers in their house, only one of which is hooked up to the internet.

Although the internet is fairly fast dsl, the computer it’s hooked up to is so incredibly old (it has a floppy drive), that it simply can’t handle doing anything remotely fast or even an average speed. The result is that the internet is quite slow. Although considering the computer itself, the internet does pretty good in terms of speed. The problem is, anything and everything the computer does is horribly slow.

Open a browser? Wait a whole minute for it to appear.

Opening the start bar? Click it, then wait for half a minute for it to appear.

Now I’m not trying to sound impatient with the computer here or anything, but it’s like trying to get a 110 year old man to cook a four course meal. You’ll be dead yourself by the time the meal is ready.

Now, take that situation and you can understand why Hisa, who’s in the middle of trying to find a job via the internet, and myself, a food blogger who likes to update daily, were starting to get a little frustrated with the computer/internet situation.

I began inquiring my parents about WiFi, and how much it would cost to get. My mom, bless her, followed through on my inquiries and called their internet service provider to find out. She discovered that they only needed to pay a one-time fee for a WiFi router, and they could have WiFi. How easy is that?

The very next day, with some encouragement from myself, Dad and I went to the internet provider’s store in town, and bought a router. That evening Hisa and I got it hooked up, and now we can finally use our laptops to access the internet again! Hisa can now continue his job hunt with much more ease, and I can post here at the same time! What a concept, right? We can also use our iphones with the WiFi, and my parents want to get the direct movie download to your TV service by Netflix.

Ah, WiFi. It’s like Christmas come early!

I tried out a new Indian recipe this week. For those who don’t know, I love Indian food (and Thai, Korean, Japanese, Chinese, Italian, Greek, German, and Mexican food), but I only have a few Indian recipes I’ve made before. I think Indian food can be intimidating for a lot of people to cook, because there’s simply so many spices involved, many of which are unfamiliar to people not from that region.

What I’ve realized from some of the Indian dishes I have prepared, however, is that although there are quite a few spices involved in Indian cooking, you see many of the same spices in every Indian dish. Once you have the staple spices, you can make many of the popular Indian dishes that are popular in the West.

I tried out a new Chicken Korma recipe by Jamie Oliver for dinner the other night, and everyone loved it! It sounded a bit complicated at first, as I actually made the korma curry paste, but it was quite easy really! Once I had all my ingredients assembled (which always makes cooking easier), everything went along quite quickly.

Now you don’t have to make the korma curry paste yourself. I’ve provided the recipe for it, but feel free to use store bought korma paste if you want.

I served this with steamed brown rice with turmeric and ginger in it, but plain steamed rice or naan bread would be great with this as well.


Recipes adapted from Jamie Oliver’s Korma Curry Paste and Chicken Korma recipes.

Korma Curry Paste

(makes about 1/2 cup)

  • 2 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 2 cloves garlic, peeled
  • 1 thumb-sized piece of ginger, peeled -or- 1 Tbsp. ginger paste
  • 1/2 tsp. cayenne pepper
  • 1 tsp. garam masala (if you can’t find this in your regular super market, try a health food store)
  • 1/2 tsp. sea salt
  • 2 Tbsp. peanut or coconut oil
  • 2 Tbsp. tomato paste
  • 2 fresh green chilies
  • 3 Tbsp. unsweetened shredded coconut
  • 2 Tbsp. almond flour
  • small bunch fresh cilantro, washed and diced
  1. In a small pan over medium-high heat, toast the cumin and coriander seeds until golden brown and fragrant. Remove from heat, and grind seeds in a mortar and pestle or food processor to make a powder.
  2. Add powdered seeds and remaining ingredients to a food processor and process until they form a smooth paste.

Chicken Korma

(serves 4 – 6)

  • 1 3/4 lb. skinless chicken breasts
  • 2 medium onions
  • 1 thumb-sized piece of fresh ginger -or- 1 Tbsp. ginger paste
  • a small bunch of fresh cilantro, washed
  • 1 (15 oz.) can of garbanzo beans, drained and rinsed
  • 2 – 3 Tbsp. peanut or coconut oil
  • 1 Tbsp. butter
  • 1/2 c. korma curry paste (either store bought or the recipe above)
  • 1 (14 oz.) can coconut milk
  • 1/2 c. water
  • 3/4 c. slivered almonds, plus more for serving
  • salt and pepper
  • Plain yogurt for serving
  1. Dice chicken into bite sized pieces, peel and finely slice onions, peel and dice ginger, and separate cilantro leaves and stalks. Reserve leaves for serving and finely dice stalks.
  2. Heat oil in a large pot over medium-high heat. Add butter, onions, ginger, and cilantro stalks, and saute, stirring often, until soft and golden, about 8 – 10 minutes.
  3. Add korma curry paste, coconut milk, water, almonds, garbanzo beans, and chicken. Mix well. Bring mixture to a boil, then turn down heat, cover, and simmer for about 30 minutes.
  4. Season with salt and pepper to taste and serve.
  5. Serve chicken korma with rice or naan bread. To top, add slivered almonds, a dollop of plain yogurt, and cilantro leaves as desired.


December 23, 2011 at 3:36 am Leave a comment

About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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