My Mom is in the kitchen! Here’s how she pan roasts peanuts. Crispy and delicious.
1 pound of blanched peanuts without skin
1. Heat up a pan to medium low heat and add peanuts.
2. Roast for about 30 minutes.
3. Add salt if desired and roast for another 10 minutes.
4. Place peanuts in a plate.
5. Let cool before serving and enjoy!
Enjoy this tasty fried rice. The key ingredients are Thai basil and fish sauce, a great combination of pungent flavor and saltiness.
1/2 cup ground chicken
3 cups leftover cold rice
A handful Thai basil leaves
1 green onion, finely chopped
2 gloves garlic, minced
2 dried chili peppers, broke in half and seeds removed
1 1/2 tablespoons canola or vegetable oil
2 teaspoons light soy sauce
2 tablespoons fish sauce
1. Heat up a pan to high heat, and add oil. Sauté chicken for about 2 minutes or till the meat turns brown.
2. Add garlic, chili pepper, a half of the basil leaves, and 1 teaspoon soy sauce. Mix together and cook about 15 seconds.
3. Add rice in, and stir fry about 3 minutes.
4. Add 1 teaspoon soy sauce and 2 tablespoons fish sauce, and mix well. Top with green onion and rest of the basil leaves. Cook about 10 seconds. Serve with lime on the side.
Can it be easier than making cucumber salad? It is super simple but refreshing. Kirby cucumbers are very crispy. Enjoy!
2 Kirby cucumbers (or 1 medium regular cucumber)
1/3 teaspoon salt
1/2 teaspoon sugar
1 garlic clove, minced (skip it if you can’t eat raw garlic)
2 teaspoon rice vinegar
1 teaspoon sesame oil
1. Remove the ends of cucumbers, and cut them in half lengthwise. Slice into about 1/4 of an inch thick.
2. Put cucumbers in a bowl. Add salt, garlic, sugar, rice vinegar and sesame oil. Toss.
3. Place the salad in the refrigerator and chill for about 5 minuets. Serve.
If you lose your appetite in the summer, I hope this dish helps. You may use pork or beef to your liking. If you can’t take the heat from the green peppers, substitute with bell peppers. Serve it with rice, and enjoy!
1 chicken breast, cut into thin strips or slices
2 green peppers, removed seeds and cut into thin strips
1 green onions, cut into pieces
2 gloves garlic, roughly chopped
5 thin slices of ginger
White pepper powder
Light soy sauce
Canola or vegetable oil
1. Season the chicken in a bowl with some salt, sugar, white pepper powder, 1 teaspoon corn starch and 1 teaspoon oil. Mix well and set aside for a few minutes before cooking.
2. Heat up a pan to high heat, and add about 1 teaspoon oil. Sauté garlic and ginger a bit, and then add chicken. Stir the chicken while breaking up till meat turns all white. Set aside.
3. Add 1/2 teaspoon oil, and sauté the peppers with a pinch of salt till they turn a bit brown.
4. Add chicken back to the pan and stir fry. Top with green onions, and finish with 1 teaspoon soy sauce. Serve.