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This is a collection of stuff I wanted to save online for myself in an easy to read location.

Recipes

This is a collection of recipes that I have made and taken the time to digitize. Use the menu on the left to navigate them.

Good Recipe Websites (in no particular order)

Amazing Green Beans - Pad Kra Pao

This was orginally inspired by the dish called Amazing Green Beans at Madam Mams in Austin, Texas. Traditionally, it is called Pad Kra Pao. There are a few variations found on the web. Here are some. This recipe is mostly based on the first one.

Ingredients

5 Thai chilies diced
5 cloves of garlic minced
\( \frac{1}{2} \) sliced onion
\( \frac{1}{2} \) cup chopped green beans
1 \( \frac{1}{2} \) cup Thai basil roughly chopped
1 pound ground chicken

Sauce

1 Tablespoon Oyster Sauce
1 Tablespoon Thin or Light Soy Sauce
2 Teaspoons Fish Sauce
1 1/2 Teaspoon Black Soy Sauce
2 Teaspoons Sugar
2 Tablespoons water

Instructions

Sauté garlic and chili
Add chicken, cook and break apart until almost done
Add sliced onions and chopped green beans, cook for a minute or two
Add sauce, cook until desired tenderness
Add roughly chopped Thai basil

Chicken and Broth

Ingredients

entire chicken, medium size
yellow onion
carrot (1 large)
celery (4 stalks)
2 bay leaves
salt and pepper

Instructions

Don’t measure
Take organs and next out of the chicken
Halve onion, leave skin on
Rough chop carrot, and celery
Add all to pot of cold water
Simmer until chicken is done
Take chicken out and debone. Place bones back in pot. Discard skin
Save chicken for other stuff
Simmer broth until you’re ready to cook something with it
Strain chunks out and discard

Chicken Fried Rice - Hibachi Style

This recipe was mostly inspired by this hibachi fried rice video.

Note: this makes two servings

Rice Ingredients

4 tablespoons butter - room temp, used to season while cooking, see below to make it
2 oz chicken (thin sliced or cubed, however you prefer)
2 cups cooked rice (if fresh cooked, spread over wax paper to cool and let it dry out some)
2 eggs (beaten)
\( \frac{1}{2} \) cup onion
2 tablespoons carrot
2 tablespoons green onion
2 teaspoons sesame seed
2 teaspoons soy sauce
Optionally, other Hibachi style vegetables like zuchini, green cabbage

Garlic Butter Ingredients and Process

4 tablespoons of soft butter
3 teaspoons minced garlic
3 teaspoons soy sauce
Mix all together using spoon or fork and leave out at room temperature. You may have some leftover, just add more throughout process

Brown, Ginger Dipping Sauce Ingredients and Process

2.5oz thin sliced white onion
1 oz thin sliced fresh ginger
1 lemon zest
\( \frac{1}{2} \) tablespoons of lemon juice
1 cup soy sauce
\( \frac{1}{2} \) cup of white vinegar
Combine all in food processor or use immersion blender, it should have some small chunks left

Rice Instructions

In a wok, saute chicken until done, salt and pepper it
Dice cooked chicken if wanted, melt teaspoon of garlic butter into it, set aside
Cook eggs, set aside
Cook onion and carrots, then add green onion, set aside
Add a little oil and fry the rice to remove moisture
Add cooked chicken, eggs and vegetables back to wok and combine
Add one tablespoon of the garlic butter
Cook for a minute or two, then push it to the side
Add soy sauce to pan, not the rice and let it cook for a minute
Combine everything, turn off heat, add sesame seeds and combine
Serve with Ginger Dipping Sauce
Optional, saute other veggies like they do at Hibachi restaurants and season with garlic butter

Chicken Spaghetti

Ingredients

3 cup cooked chicken breast - best to make chicken/broth and use it
8oz. cooked shaghetti
Paprika, to sprinkle
Parmesan, to sprinkle
Chili powder, to sprinkle (to taste)
Fresh parsley (optional), chopped, to sprinkle

Sauce

\( \frac{1}{4} \) cup butter
\( \frac{1}{4} \) cup flour
\( \frac{2}{3} \) cup chicken broth
\( \frac{1}{2} \) cup half and half
\( \frac{1}{2} \) cup sour cream
1 cup parmesan chees, grated
\( \frac{1}{4} \) dry white wine, apple juice or white grape juice
1-2 garlic cloves, minced
1 teaspoon lemon juice
\( \frac{1}{2} \) teaspoon dry mustard
salt and pepper

Instructions

Melt butter in sauce pan and add flour, stir constantly
When it thickens add the rest of the sauce ingredients (chicken broth, half and half, sour cream, parmesan cheese, wine, garlic, lemon juice, dry mustard, salt and pepper)
Add chicken and noodles
Stir well
Place in baking dish and sprinkle with paprika and extra parmesan
Bake at 350° for ~30min
Optional, sprinkle with fresh parsley and server

Collard Greens

Ingredients

1 Tablespoon oil
4 pieces of bacon diced
\( \frac{1}{2} \ sweet onion diced
3 gloved mined garlic
2 large bunches of collard greens
2 cups of chicken stock
\( \frac{1}{2} \ Teaspoon salt
\( \frac{1}{4} \ Teaspoon pepper
1-2 Teaspoon red pepper flakes
2 Teaspoons apple cider vinegar

Instructions

Wash and cut collards into 1“ strips. Remove largest parts of stem.
Render bacon, set aside.
Saute onion
Saute garlic
Add everything else
Simmer until done (about an hour)
Add cooked bacon

Drunken Noodles - Pad Kee Mao

Drunken Noodles, or Pad Kee Mao, is a popular Thai rice noodle stir-fry with chicken, Thai basil, and chilies.

https://thewoksoflife.com/drunken-noodles-pad-kee-mao/

Ingredients

Chicken Marinade

12 oz boneless skinless chicken thighs (or breast, thinly sliced)
2 tablespoons water
2 teaspoons cornstarch
1 teaspoon oil
1 teaspoon soy sauce (dark or black)

Noodles

8 oz noodle

Sauce

1 \( \frac{1}{2} \) teaspoons brown sugar (dissolved in 1 tablespoon hot water)
2 teaspoons soy sauce (Thai soy sauce preferred)
1 teaspoon dark soy sauce
1 tablespoon fish sauce
2 teaspoons oyster sauce
Pinch ground white pepper

Aromatics & Vegetables

3 tablespoons vegetable or canola oil (divided)
5 cloves garlic (sliced)
\( \frac{1}{2} \) white onion (sliced)
8 oz white mushroom (sliced)
1 cup holy basil or Thai basil (loosely packed)
2 teaspoons Shaoxing wine

Instructions

Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add the cornstarch, oil, and soy sauce, and mix until the chicken is evenly coated. Set aside for 20 minutes.
Cook noodles and set aside.
Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside.
Heat your wok until close to smoking, and spread 2 tablespoons of oil around the perimeter. Add the chicken and sear for 1 minute on each side until cooked. Remove from the wok and set aside. (If anything stuck to the wok, clean it so the rice noodles don’t stick).
With the wok on high heat, add 1 tablespoon of oil along with the white onion, and mushroom.
Add garlic until fragrant.
Add Shaoxing wine and stir-fry for 10 seconds.
Add the noodles. Stir-fry for 1 minute until the noodles warm up.
Add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color (scrape the bottom of the wok with a spatula to prevent sticking).
Add the seared chicken back in, stir-fry for another 1 to 2 minutes, and serve!

Hot and Sour Soup

There are a lot of varieties of this soup on the internet. This recipe is a little sweeter than others. I added more vinegar than it calls for. I used vegetable oil, white mushrooms, no bell peppers when I made it. That’s what I had around.

https://www.madewithlau.com/recipes/hot-sour-soup/

Ingredients

Main Ingredients

2 medium tomatoes (diced)
2 oz carrot (cut into thin strips)
6 oz white mushroom (cut however you want)
Or these mushrooms instead
- 2 oz seafood mushroom
- 2 oz king oyster mushroom
- 3 shiitake mushrooms
- \( \frac{1}{4} \) oz dried wood ear mushroom
- If you use these, see recipe above to rehydrate them
2 eggs
1 oz red bell pepper (about half of a bell pepper, optional)
3 green onions (cut small, to garnish)
2 dried chili peppers (optional)
14 oz firm tofu (cut into thin strips)

Other Flavors

5 cups water (for soup base)
2 tablespoons white vinegar
1 teaspoon white pepper
1 teaspoon salt
1 tablespoon sugar
2 tablespoons light soy sauce
\( \frac{1}{2} \) tablespoon dark soy sauce (add more for a darker colored soup)
3 tablespoons cornstarch
2 tablespoons water (for cornstarch slurry)
1 tablespoon sesame oil (to taste)
1 tablespoon corn oil

Instructions

Boil the water (in a pot) while chopping to save time
Cut and dice everything (tomato, carrot, mushrooms, green onion, bell pepper, tofu)
Beat the eggs
Mix cornstarch and water to make slurry
Heat oil in a wok with 2 chili peppers to season the oil. When wok is hot, toss peppers
Cook tomatoes in wok for a minute
Add boiling water
Add white pepper (sprinkle it in so it doesn’t clump, stir)
Add salt, sugar, light soy, dark soy
Stir and cook for a minute
Add tofu, mushrooms, carrots and peppers (if using)
Cover wok, bring to boil and cook for 4 minutes
Re-mix slurry and slowly pour in, stirring constantly for a minute until soup is thick
Re-mix eggs, pour slowly around soup without stirring
Add vinegar and sesame oil
Taste and add more if needed
Garnish with green onions