Latest revision as of 23:05, 30 January 2017

Recipes from the kitchen of Makoto Kino! Player tested, Mako approved.

Lemongrass Miso Broth

Ingredients:

• 8 cups water
• 1 tablespoon olive oil
• 5 lemongrass stalks OR about 5 teaspoons storebought lemongrass paste
• 1 teaspoon coriander seeds
• 5 medium shallots, peeled and sliced
• 5 medium garlic cloves, peeled and smashed
• 3 slices fresh ginger
• 2 yellow tomatoes, cut into chunks
• 2-4 tablespoons miso paste, or to taste

Instructions:

• Bring the water to a boil in a large pot. While the water is heating, prep the rest of the ingredients; if using whole lemongrass, peel off the fibrous outer layers and finely chop the flexible white cores.
• Add the olive oil, lemongrass, coriander, shallots, garlic, ginger, and tomatoes to the pot of water as they're ready. Simmer for twenty minutes or so, or until the broth is to your liking. The longer you leave it to simmer, the stronger it will be.
• Strain the broth into a large bowl, pressing on the solids to collect as much liquid as possible.
• Add a splash of the broth to the miso and stir until the miso thins. Add the miso mixture to the broth and stir well.

Serving suggestions: over tofu cubes, over udon noodles with a poached egg, as broth for dumplings, or whatever your preference. (I find it tastes best after chilling overnight in the fridge.)

Source

Sweet Chili Chicken Stir-Fry

Ingredients:

• 2 boneless, skinless chicken breasts
• 6 ounces tinkerbell peppers
• 4 ounces green beans
• 3 cloves garlic
• 2 scallions
• 2 tablespoons ponzu sauce
• 1 1-inch piece fresh ginger
• 1/4 cup thai sweet chili sauce

Instructions:

• Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the stem ends of the peppers; remove and discard any seeds, keeping the peppers intact. Cut the peppers into 1/4-inch-thick rings. Snap off and discard the stem ends of the green beans; slice in half lengthwise. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.
• Pat the chicken dry with paper towels; chop into bite-sized pieces. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and cooked through.
• Add the garlic, ginger, peppers, green beans and white bottoms of the scallions to the pan of chicken. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and fragrant.
• Add the sweet chili sauce, ponzu sauce and 2 tablespoons of water to the pan of chicken and vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly reduced in volume.
• Serve over coconut rice (see below) and garnish with the green tops of the scallions.

Coconut Rice

Ingredients:

• 1 part uncooked jasmine rice
• 2 parts coconut milk
• 1 pinch salt

Instructions:

• Combine ingredients in a rice cooker or saucepan.
• If using a rice cooker, follow standard directions for the amount of rice being cooked. If using a saucepan, heat on high until boiling, then reduce to low heat and cover. Cook until liquid is absorbed and rice is tender (cooking 1/2 cup uncooked rice takes about 12 to 14 minutes).
• If coconut milk is not available, you can also dissolve 1 part coconut milk powder in 4 parts water.

Orange Chicken

Ingredients:

• 4 egg whites
• 3 tablespoons cornstarch
• 4 boneless, skinless chicken thighs, cut into bite-sized pieces (you can also use chicken breast)
• 1/2 cup orange juice
• 1 tablespoon soy sauce
• 1 tablespoon packed brown sugar or honey
• 1 tablespoon rice vinegar or white vinegar
• 1/4 teaspoon sesame oil
• dash of kosher salt
• 1 garlic clove
• 1 2-inch piece of fresh ginger, peeled
• zest of 1 orange
• 2 green onions, sliced
• optional: pinch of red pepper flakes (if you like it a bit spicy)
• vegetable or peanut oil for frying

Instructions:

• Heat about 2 inches of oil in a heavy-bottomed pot over medium-high heat (a deep-fry thermometer should register 350 degree F).
• In a bowl, whisk together the egg whites and 2 tablespoons of the cornstarch until they're completely combined and slightly frothy.
• Add the chicken pieces to the mixture and let them sit for about 5 minutes.
• Meanwhile, in a skillet (nonstick is best), combine the orange juice, soy sauce, brown sugar/honey, vinegar, sesame oil, salt, and red pepper flakes (if you're using them). Then grate in the garlic and ginger. Finally, add the orange zest, reserving a small amount for later.
• Bring the skillet mixture to a gentle boil over medium-high heat, then whisk the remaining 1 tablespoon of corn starch into 1/4 cup water until blended. Mix the cornstarch slurry into the skillet.
• Cook the sauce for 1 minute or until thick. Take off the heat and set aside. (You can thin with water if it gets too thick.)
• In batches, use tongs to drop the chicken pieces into the hot oil. Cook for 2 to 2 1/2 minutes or until light golden brown and cooked through.
• Use a slotted spoon to remove the cooked pieces from the oil and drain them on a paper towel. Repeat until all of the chicken is cooked.
• Bring the oil back up to the proper heat and return the chicken in batches to cook for an additional 1 minute to solidify and crisp the coating. Again, drain on a fresh paper towel.
• Add the cooked and drained chicken to the skillet and toss it in the sauce, then grate the rest of the orange zest over it.
• Serve sprinkled with sliced green onion.

Slow-Cooker Sesame-Ginger Chicken

Ingredients:

• 8 skinless chicken thighs
• 1 tablespoon sesame oil
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 2 tablespoons orange juice
• 5 tablespoons hoisin sauce
• 1 tablespoon minced peeled ginger
• 1 teaspoon minced garlic
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 teaspoons toasted sesame seeds
• 2 green onions, sliced

Instructions:

• Heat the sesame oil in a large skillet over medium high heat, swirling to coat. Add chicken thighs; cook 4 minutes on each side or until golden. Transfer the chicken into the slow cooker once each side has been browned.
• Combine the soy sauce, brown sugar, orange juice, hoisin sauce, ginger, and garlic. Pour the mixture over the chicken in the slow cooker.
• Cover and cook on LOW for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm.
• Strain the cooking liquid from the slow cooker into a small saucepan, pressing on the solids to collect as much liquid as possible. Bring the liquid to a boil over medium-high heat.
• Whisk the cornstarch and 1 tablespoon cold water together; mix the cornstarch slurry into the sauce and cook for 1 minute or until it thickens, stirring constantly.
• Pour the sauce over the chicken and serve sprinkled with sesame seeds and sliced green onion.

Catfish Meunière

Ingredients:

• 2 catfish filets
• 2 tablespoons rice flour
• 3 tablespoons butter
• 1 tablespoon capers
• 1 lemon
• salt and pepper

Instructions:

• Before preparing the fish: roughly chop the capers, quarter and de-seed the lemon.
• Pat the catfish filets dry, and season with salt and pepper on both sides. Coat one side of each filet with rice flour, tapping off the excess.
• Melt the butter in a medium-sized pan or skillet over medium heat until hot. Add the catfish filets, coated sides down.
• Cook 3 to 5 minutes on the first side, until the filets and the melted butter are golden brown.
• Flip the filets and cook an additional 1 to 2 minutes or until almost cooked through.
• Add the capers and the juice of 3 lemon wedges to the pan. Cook for another 1 to 2 minutes, occasionally spooning the sauce over the filets, until the sauce is thoroughly combined and the fish is cooked through.

Hoisin & Shiitake Burgers with Miso Mayonnaise

Ingredients:

• 10 oz ground beef
• 1/4 oz dried shiitake mushrooms
• 1 cup hot water
• 1 tablespoon hoisin sauce
• 2 cloves garlic
• 1 scallion
• 4 oz bok choy
• 2 or 3 hamburger buns

For miso mayonnaise:

• 2 tablespoons mayonnaise
• 2 teaspoons sweet white miso paste

Instructions:

• In a heatproof bowl, combine the dried mushrooms and hot water; let stand at least 5 minutes. Peel and mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and the green top. Cut off and discard the root end of the bok choy, thinly slice the leaves and stems crosswise.
• Thoroughly drain the mushrooms and transfer to a cutting board; finely chop. In a large bowl, gently combine the ground beef, chopped mushrooms, hoisin sauce, garlic, and the white bottoms of the scallions. Salt and pepper to taste if preferred. Using your hands, form into two 1/2 inch thick patties.
• In a medium pan, heat 2 tablespoons of olive oil on medium-high. Add the burgers and cook approximately 2 to 4 minutes per side for medium rare, or to your preferred degree of doneness.
• After removing the burgers from the pan, add 1 to 2 teaspoons of olive oil and heat on medium. Toast the cut sides of the buns for 1 to 2 minutes or until golden brown.
• In a small bowl, mix the mayonnaise and miso paste until thoroughly combined.
• Dress the finished burgers with miso mayonnaise and the sliced bok choy. Serve with roasted sweet potato wedges or your choice of side.

Lemongrass Chicken Burgers

Ingredients:

• 10 oz ground chicken
• 1 stalk lemongrass
• 1 1-inch piece of ginger
• 2 cloves garlic
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• Optional: up to 2 teaspoons sriracha
• 2 or 3 hamburger buns

For hoisin mayonnaise:

• 3 tablespoons mayonnaise
• 2 tablespoons hoisin sauce

Instructions:

• Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Mince the lemongrass core, peel and mince the garlic and ginger.
• In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the lemongrass, garlic, and ginger; cook, stirring frequently, 30 seconds to 1 minute or until softened and fragrant. Transfer to a large bowl and set aside to cool.
• While the aromatics cool, combine the mayonnaise and hoisin sauce in a small bowl. Set aside.
• Once the aromatics are cool, add the ground chicken, soy sauce, sesame oil, and as much of the sriracha as you prefer depending on how spicy you would like the burgers to be. Gently mix until just combined. Using your hands, form the mixture into 1/2-inch thick patties.
• In a pan or skillet, heat 2 teaspoons of olive oil on medium-high. Add the patties; loosely cover and cook 3 to 5 minutes per side or until browned and cooked through.
• Toast the buns if desired. Dress the bottom bun with hoisin mayo before adding the patties.
• Topping suggestions: fresh sliced tomato, fresh cilantro.

Easy Tuna Croquettes

Ingredients:

• 1 5oz can tuna in water (I prefer chunk white)
• 1 egg
• 1/4 cup panko bread crumbs
• 1 tablespoon mustard
• 1 tablespoon minced garlic or garlic paste
• black pepper to taste

Instructions:

• Drain the tuna and combine in a mixing bowl with the egg, mustard, garlic, pepper (I use several shakes), and about half of the panko.
• Divide the mixture into four parts and shape into patties. If it's too wet, add a little more panko.
• Roll the patties in the remaining panko.
• Heat about 2 teaspoons of olive oil in a skillet on medium heat.
• Cook the croquettes in the skillet until firm and browned on both sides.

West African Peanut Chicken

Ingredients:

• 2 boneless, skin-on chicken breasts
• 2 tablespoons peanut butter
• 1 and 1/2 cups coconut milk
• 1 1-inch piece of ginger
• 1/2 tablespoon white wine vinegar
• 1 tablespoon spice blend composed of: 8 parts sweet paprika, 4 parts ground white pepper, 4 parts ground black pepper, 4 parts ground fennel seeds, 4 parts ground coriander, 1 part chipotle pepper
• 2 scallions

Instructions:

• Peel and mince the ginger. Cut off the root end of the scallions and thinly slice at an angle, separating the white bottoms from the green tops.
• In a small bowl, combine the peanut butter with 1/4 cup water, whisk until smooth.
• Pat the chicken dry and season on both sides with salt and pepper. In a large pan, heat 1 tablespoon olive oil on medium high until hot. Place the chicken breasts skin sides down in the pan and cook about 6 to 8 minutes or until golden brown. Flip and cook an additional 3 to 4 minutes or until lightly browned and cooked through. Transfer to a plate, leaving any remaining oil and fond in the pan.
• Add 1 teaspoon of olive oil to the pan and heat. Add the ginger, the white parts of the scallions, and as much of the spice blend as you prefer. cook, stirring frequently, 1 to 2 minutes until fragrant.
• Add the peanut butter mixture and coconut milk; stir until combined. Add the chicken breasts and heat to a simmer. Cook 7 to 8 minutes, spooning the sauce over the chicken, until the sauce is slightly reduced in volume.
• Turn off the heat and stir in half the vinegar.
• Serve over rice, garnish with the sliced green part of the scallions.

Rose Honey

Ingredients:

• 1 cup honey (raw local honey is best)
• 2 to 3 local, pesticide-free roses OR 2 tablespoons dried food-grade rose petals

NOTE: commercially-sold roses (such as from a florist) are not suitable for eating due to the chemicals used in growing them, unless they are specifically confirmed to be food-grade and pesticide-free.

Instructions:

• If using fresh roses, gently rinse with water. Remove the petals from the flowers and spread them out on a paper towel or clean dishcloth, patting lightly with the towel/cloth to absorb excess water.
• Thoroughly wash and dry a jar large enough to hold the amount of honey and petals you are using.
• Transfer the rose petals into the jar. Pour the honey in over them, using a spatula to transfer as much of the honey as possible. Stir thoroughly.
• Seal the jar and leave in a cool, dark place for at least 5 days, or until the fragrance and flavor of the honey meets your satisfaction.
• Strain the honey into another clean, dry jar. (If necessary, you can place the original jar in warm water to warm the honey, making it thinner and easier to work with.)
• Keeping the infused honey in a cool, dark place will help it last the longest. It should keep for at least several months.

Chai Mini-Cupcakes with Honey-Ginger Frosting

Ingredients:

• 3/4 cup whole milk
• 4 chai tea bags
• 2 whole eggs
• 1 egg yolk
• 1 teaspoon vanilla
• 1 cup + 6 tablespoons cake flour
• 1/3 cup honey
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened

For Honey-Ginger Frosting:

• 2 1/2 cups powdered sugar
• 6 ounces (3/4 cup) cream cheese
• 1/2 cup honey
• 6 tablespoons unsalted butter, softened
• 1 teaspoons freshly grated ginger

Instructions:

• Pre-heat oven to 350 degrees. Line mini cupcake tin with paper liners or spray with nonstick spray. (I used a silicone tartlet pan which did not require either.)
• In a small saucepan, heat the milk to a simmer. Add the teabags (or tea in an infuser) and steep for at least 5 minutes. When cool enough to handle, squeeze the liquid from the teabags and measure out 2/3 cup of the milk infusion. Cool completely.
• Combine the eggs, yolk, vanilla, and 2 tablespoons of the milk infusion; set aside.
• In a large bowl, combine the flour, baking powder, spices, and salt.
• Add the butter and the remaining milk to the dry ingredients; mix on low speed to combine, then raise speed to medium and mix until light and fluffy, about 2-3 minutes.
• Add half the egg mixture and mix on low to combine. Add the honey and continue mixing; once combined, add the rest of the egg mixture and mix on low until all ingredients are incorporated.
• Spoon the batter into the cupcake tin. Bake about 12 minutes or until they spring back when touched. Remove from pans and cool completely.
• For the frosting, combine the powdered sugar, cream cheese, honey, butter, and ginger using a food processor or mixer. Mix just until smooth. Spread on the cooled mini-cupcakes, or pipe on using a pastry bag.

Spiced Honey Tahini Cookies

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/3 cup honey
• 1/3 cup tahini
• 1 teaspoon vanilla extract
• 1/2 cup sesame seeds

Instructions:

• Preheat oven to 350 degrees. In a small bowl whisk together the almond flour, baking soda, salt and spices.
• In a large bowl mix the honey, tahini and vanilla. Add the dry ingredients to the wet ingredients and mix until well combine. (No eggs in the dough, so you can taste test and adjust the spices as needed!)
• Spoon the dough into small balls. Roll the dough balls in sesame seeds until coated, then flatten into 1/4 inch thick rounds on a cookie sheet covered with parchment paper.
• Bake for 7-8 minutes or until the bottoms are lightly browned.
• Cool and stash in subspace pocket as an emergency snack!

Cocoa Taffy

Ingredients:

• 1 1/4 cups sugar
• 3/4 cups light corn syrup or rice syrup
• 1/3 cup cocoa powder
• 1/8 teaspoons salt
• 2 teaspoons white vinegar
• 1/4 cup evaporated milk
• 1 tablespoon butter (plus extra for greasing hands and implements)

Instructions:

• Note: For best results, make it in a cool, dry environment. Humidity may prevent the taffy from setting.
• Butter a 9-inch square pan, set aside.
• In a heavy 2-quart saucepan, combine sugar, corn syrup, cocoa powder, salt, and vinegar. Cook over medium heat, stirring constantly, until the mixture boils; add evaporated milk and butter.
• Continue to cook, stirring occasionally, to 248 degrees on a candy thermometer or until the syrup, dropped into very cold water, forms a firm ball which does not flatten when removed from water.
• Pour the mixture into the prepared pan. Cool until lukewarm and comfortable to handle.
• Butter hands; stretch the taffy by repeatedly folding and pulling until it is light in color and hard to pull.
• Pull the taffy into 1/2-inch-wide strips, and cut the strips with buttered scissors into 1-inch pieces. Wrap the pieces individually in waxed paper.