1lb. sashimi grade wild tuna, cut into 1/2″ cubes
Rice paper shell (the kind that you use to make spring rolls)
1/4 canola oil
1 white radish, thinly sliced
5 serranos, sliced
1 bunch of cilantro, leaves removed from stem
Wasabi rice crackers, crumbled into bits
Soy sauce (optional)
For the sauce:
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp siracha
1 tbsp rice vinegar
1 tbsp toasted sesame seed
For the guacamole:
2 tomatoes, chopped
5 serranos, chopped (adjust amount for your spice tolerance)
1 bunch green onions, chopped
Salt, to taste
In another medium bowl, combine all the ingredients for the guacamole and lightly mash the avocado in. Add salt to taste. Refrigerate until ready to serve.
Heat a skillet over medium heat, add the canola oil, and heat for 5 minutes. Add one rice paper shell at a time into the oil to fry. This cooks rather quickly (about 5-10 seconds on each side), so you will want to watch it. Basically, once it shrivels up and has the crispy look, you will want to remove it. Remove from the oil and allow to drain on a paper towel. Repeat for your remaining sheets. Usually frying about 10 sheets is sufficient to accompany your tuna. You may need to add a bit more oil to the skillet as you fry your rice paper sheets.
Prepare the additional toppings of sliced serranos, white radish, cilantro, and crumbled wasabi rice crackers, and set aside. When ready to serve, break off some of the rice paper shell, spoon a little bit of the guacamole on top, add some tuna pieces, and top with cilantro, a sliver of white radish, a serrano, and a sprinkle of wasabi rice crackers. If you want to add some soy sauce mixed with wasabi, then drizzle a little on, and take a bite!
Give me sushi and give me spice, and I’m a happy gal. Ben is pretty a happy dude with this meal! Okay, a lot of other things make us really happy, but our stomachs are quite satisfied with this particular dish. We love this dish so much that this is what we chose to have for our ninth anniversary dinner at home last week! We think Ii is absolutely delicious, so if you give it a try, I’d love to hear what you think about it!
Shrimp Tacos with Guacamole. My mom made the shrimp and I turned them into tacos. My mom always makes the best food, so when we go over for dinner, we love bringing home leftovers to make more dinners at home.
Hainanese Chicken Rice. Ben and I have been craving this since we had it in Singapore. Ben even ate it twice while we were there. I used this recipe as a guide, but changed things slightly to make it healthier. I used chicken breasts, didn’t use chicken fats, and lessened the amount of oil. I also used brown rice instead of white, and it still held some of the good flavor. I think what help makes it is the pandan leaf in the broth, and the side of chili sauce. Oh that chili sauce is so spicy and delicious! I will definitely making this a lot. The whole family loved it!
What have you been cooking lately? Do you like trying new recipes or do you pretty much stick with tried and true favorites when in the kitchen?
2 cups Maseca flour
1 1/3 cup of water
1/4 teaspoon salt
1 lb. langostino
1/4 cup canola oil
4-5 cloves of garlic, minced
1 tbsp red pepper flakes
Preheat oven to 350 degrees. (You can follow masa package directions; the following ones are for about 20 sopes.) Mix 2 cups of Maseca corn flour with 1 1/3 cups of water and 1/4 teaspoon of salt until combined well and the mixture forms a balls of dough. If the dough feels dry, add a little water (a teaspoon or so) at a time; if too wet, add a little masa. Dust countertop with masa to avoid any newly formed sopes from sticking. Using a 1/4 cup of masa dough, form into a ball then press flat about and form into a disc shape and pinch edges to make a border. The sopes come out to about 4″ in diameter and 1/2″ thick. Place onto a non-stick baking sheet, and put one tablespoon of queso fresco on the top of each sopes. Place in the oven for about 20-25 minutes, or until sopes and cheese is lightly golden.
In a small pot, heat the oil on low, add in the garlic and a a tablespoon of red pepper and simmer for about 5-7 minutes, and set aside. Using a tablespoon of the garlic chili oil, lightly fry the langostino until completely cooked (or warmed all this way through or in this case, since they were pre-cooked). Once the sopes are baked, top with langostino, cilantro, avocado, and a sprinkling of queso. Drizzle a teaspoon of the chili garlic oil on top and serve with limes. If you want more spice, we always do, we sprinkle even more red pepper flakes on top. Serve immediately.
This is one of my absolute favorite dishes that Ben makes. We haven’t tried it with shrimp, but I’m sure that would be just as delicious. True doesn’t eat shellfish since she’s allergic, and we add beans to hers, and she says it’s yummy with beans. I hope you enjoy this recipe as much as we do!
Coconut Curry Noodles. I was really craving laksa from Singapore, so I attempted to make something that had the similar flavors. I was totally off, but thankfully it was edible. It tasted good, but was definitely not laksa.
Chipotle Turkey Burgers with Guacamole and Sweet Potato Fries. This one is just adobo chipotle peppers minced and mixed into ground turkey. Next, I formed them into patties and cooked them on a skillet. I made a side of guacamole to serve in the burgers, and it made the perfect July 4th burger for us! Of course, you can’t have a burger without a side of sweet potato fries. I like to season ours with taco seasoning.
Week of 7/7 – 7/11
Monday: Chicken Rice
Wednesday: Spicy Tuna Tacos
Friday: Sushi/pizza night
Tilapia Poke. I used this recipe, but used tilapia instead of tuna. Tuna looks much prettier with the color, but it’s just as delicious with the tilapia.
Week of 6/3 – 7/4
Monday: Dinner out
Thursday: White Bean Chili
I’ve been in Singapore this week hosting Bloesem workshops (I’ve been sharing my trip on my instagram), so this meal was made the week before we left. Meal planning keeps me in check though, so I will be ready for cooking again when I get home.