Huo-Tui-Tan-Chao-Fan (Ham And Egg Fried Rice)

Huo-Tui-Tan-Chao-Fan (Ham And Egg Fried Rice)

Course: Side Dishes – Rice & Beans
Cuisine: Chinese

Ingredients

  • 1/2 Cup Fresh Peas* Shelled
  • 3 Tablespoons Peanut Or Flavorless Vegetable Oil
  • 2 Eggs Lightly Beaten
  • 3 Cups White Rice Prepared
  • 1 Teaspoon Salt
  • 2 Ounces (1/2 Cup) Boiled Ham
  • 1 Scallion With Green Top Finely Chopped

Instructions

  • Slice ham 1/4-inch thick and cut into 1/4-inch dice. Blanch fresh peas by dropping them into 4 cups of boiling water and letting them boil uncovered for 5-10 minutes, or until tender. Then drain and run cold water over them to stop their cooking and set their color. Frozen peas need only be thoroughly defrosted. Have peas, oil, eggs, rice, salt, ham and scallions prepared and measured.
  • Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 1 tablespoon oil, swirl it around the pan and immediately reduce heat to moderate. Pour in beaten eggs. They will form a film on the bottom of the pan almost at once. Immediately lift this film gently with a fork and push it to the back of the pan so that the still liquid eggs can spread across the bottom of the pan to cook. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork.
  • Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat for 30 seconds. Add the rice and stir-fry for 2-3 minutes until all the grains are coated with oil. Add the salt, then the peas and ham. Stir-fry for 20 seconds. Return the eggs to the pan, add the scallions and cook only long enough to heat the eggs through. Serve at once.

Notes

*Substitute: thoroughly defrosted frozen peas.

1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng

Pra Ram (Chicken with Thai Peanut Sauce)

“There are three items in Thai cuisine that I absolutely love: Thai Iced Tea, Fried Banana with Coconut Ice Cream, and Chicken with Thai Peanut Sauce. Finding the right Peanut Sauce recipe necessitated a little research into Thai Curries. I don’t handle spice well, but Thai Peanut Sauce wouldn’t taste right without a little curry. I found a blog which suggested Massaman Curry Paste for a more mild flavor, and it was exactly the flavor I was looking for.

From my Grandma’s recipe I used ‘cream of coconut’ (since I had it in the cupboard) which is a sweetened coconut mixture used in making Pina Coladas. Hint: look for it in the liquor isle of the grocery store. When using cream of coconut, be sure to buy unsweetened peanut butter, or the sauce will turn out a bit too sweet. A more traditional way to make this would be to start with actual coconut milk, still use unsweetened peanut butter, but then add sugar to taste.” – April Ferre

Pra Ram (Chicken with Thai Peanut Sauce)

Course: Main Courses – Poultry
Cuisine: Thai

Ingredients

  • 1 16 Ounce Jar Natural Unsweetened Smooth Peanut Butter
  • 1 15 Ounce Can Cream Of Coconut (* see note)
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Massaman Or Red Curry Paste (** see note)
  • 1/2 Teaspoon Salt

Instructions

  • Combine all ingredients in medium saucepan over medium-high heat, stirring constantly until well combined and heated through. Do not let the mixture scorch the bottom of the pan. Remove sauce from heat and cool slightly.
  • Serve over chicken or fried tofu with parboiled bok choy or fresh spinach and rice.
  • Sauce will keep in the refrigerator for weeks or it can be frozen. Refrigerated peanut sauce may need to be thinned with a little water or coconut milk upon reheating.

Notes

* Or one 13.5 ounce can Coconut Milk and 3/4 cup sugar (or to desired sweetness).
** The amount of curry paste can be adjusted to vary the heat to your taste. Use Red Curry Paste for spicier palates or Massaman Curry Paste for a milder, though slightly different flavor.

2012 Modified Recipe – April Ferre – From a combination of my Grandma’s recipe (Jean Hansen) and a blog post at www.shesimmers.com

Lemon Chicken

“The combination of lemon and fresh ginger are a nice combination.” – April Ferre

Lemon Chicken

Course: Main Courses – Poultry
Cuisine: Chinese

Ingredients

  • 1 1/2 Pound Spring Chicken (with Bone) Cut In 2-Inch Pieces
  • 1/2 Teaspoon Salt
  • 5 Tablespoons Oil
  • 1 Stalk Leek In 1-Inch Lengths
  • 6 Slices Fresh Ginger
  • 1 Lemon Sliced
  • 4 Tablespoons Dry Sherry
  • 6 Tablespoons Soy Sauce
  • 6 Tablespoons Sugar
  • 2 Teaspoons Cornstarch Mixed With 2 Tablespoons Water

Instructions

  • Sprinkle chicken with salt and let stand 20 minutes.
  • Heat oil and stir-fry chicken, leek and ginger until coated with oil. Add water to cover. Add lemon, dry sherry, soy sauce and sugar. Cover and simmer 30 minutes.
  • Add cornstarch mixture and cook until thickened. Remove to serving plate and decorate with lemon slices. Serve hot. Serves 3 as a main course or 4-8 Chinese style.

1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng

Kung Pao Chicken

Kung Pao Chicken

Course: Main Courses – Poultry
Cuisine: Chinese

Ingredients

  • 1 Boneless Skinless Chicken Breast Cubed
  • 1 Egg White Lightly Beaten
  • 2 Teaspoons Cornstarch
  • 2 Tablespoons Black Bean Sauce
  • 2 Tablespoons Water
  • 1 Clove Garlic Minced
  • 1 Tablespoon Hoisin Sauce
  • 1 Tablespoon Rice Vinegar
  • 2 Teaspoons Sherry
  • 1 Teaspoon Sugar
  • 2 Tablespoons Vegetable Oil
  • 1/2 Cup Raw Unsalted Peanuts
  • 1 Or 2 Dried Red Chilies Crushed
  • – Or 1 Teaspoon Dried Red Pepper Flakes
  • Fresh Cooked Rice

Instructions

  • Combine chicken, egg white and cornstarch in small bowl. Mix next 7 ingredients in another small bowl. Set sauce aside.
  • Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown; about 1 minute. Remove with slotted spoon and set aside.
  • Increase heat to high. Add chicken mixture and stir fry until chicken is lightly browned, about 1 to 1 1/2 minutes.
  • Reduce heat to medium. Return peanuts to wok. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over freshly cooked rice.

1977 Recipe – Jean Hansen

Cashew Chicken

“I got this recipe from my Great Aunt Lois when she came to visit one time. It is one of her daughter’s recipes.” – April Ferre

Cashew Chicken

Course: Main Courses – Poultry
Cuisine: Chinese

Ingredients

  • 6 Tablespoons Soy Sauce
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons Water
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Sugar
  • 2 Tablespoons Vinegar
  • Chicken
  • Carrots
  • Peas
  • Unsalted Cashews

Instructions

  • Stir fry chicken; add sauce. Thicken and refrigerate overnight.
  • Make another batch of sauce. Steam carrots (don't mushy them … unless you want to).
  • Warm chicken in wok or pan; thicken second bath of sauce. Add carrots, cashews and peas. Serve over sticky rice.

2002 Recipe – Lisa Butterworth

Pad Thai

“This was my first experience with Thai food, both cooking it and eating it, and it was definitely a good one. The thickened coconut milk is really a must with this, and I highly recommend garnishing with hard boiled egg slices as well.” – April Ferre

Pad Thai

Course: Main Courses – Pasta & RIce
Cuisine: Thai

Ingredients

  • 1 Can Coconut Milk Sweetened to Taste
  • 2 Teaspoons Cornstarch
  • 8 Ounces Rice Noodles
  • 3 Tablespoons Oil
  • 3 Garlic Cloves Minced
  • 1/4 Cup Dried Shrimp/Prawns
  • 1/4 Cup Fish Sauce
  • 1/4 Cup Sugar
  • 2 Tablespoons Tamarind Or Lime Juice
  • 1 Tablespoon Paprika
  • 1/2 Cup Fried Tofu Optional
  • 1 Egg Beaten
  • 1/4 Cup Chives In 1-Inch Lengths
  • 1/4 Cup Ground Roasted Peanuts
  • 1 Cup Bean Sprouts
  • Hard Boiled Eggs Sliced, Optional

Instructions

  • The night before, sweeten coconut milk with sugar to taste. Reserve a small amount in a small bowl and combine with cornstarch. In a small saucepan, bring the remainder of the coconut milk to a simmer. Add cornstarch mixture and cook until thickened. Cool. Refrigerate overnight.
  • In separate bowls, soak the rice noodles and dried shrimp in cold water for 30 minutes, or until soft. Drain, and set aside.
  • Heat a large skillet until hot, then add oil. Add the garlic and dried shrimp; stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
  • Add the fish sauce, sugar, tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu and egg.
  • Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced. Mix in the chives, peanuts and bean sprouts.
  • Place on serving dish and garnish with any of the following: bean sprouts, chives, banana blossom, lime wedges, hard-boiled egg slices. Additionally, top with thickened coconut milk and/or more fish sauce.

2002 Recipe – Hon Seng and Samen Son

Sweet & Sour Shrimp

“This is a nice version of a sweet and sour sauce, but without a tomato base. The recipe calls for breaded, fried shrimp, but if you want to save time (or are gluten-intolerant), you can just sauté the shrimp with some olive oil instead.” – April Ferre

Sweet And Sour Shrimp

Course: Main Courses – Fish & Seafood
Cuisine: Chinese

Ingredients

  • 1 1/2 Pounds Shrimp Peeled And Deveined
  • Vegetable Oil
  • 2 Eggs Beaten
  • 1/2 Cup Flour
  • 1 Green Pepper Cut Into Strips
  • 1 15- Ounce Can Pineapple
  • 1/2 Cup Vinegar
  • 2/3 Cup Sugar
  • 1/2 Cup Water
  • 1 1/2 Tablespoons Cornstarch
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Soy Sauce

Instructions

  • In medium-sized skillet, heat 1 1/2 to 2 inches oil to 375 degrees.
  • Meanwhile, blend eggs with flour for batter. Add shrimp and toss to coat evenly. Fry in salad oil until golden on all sides. Remove to heated platter.
  • Pour off all but 2 Tablespoons oil. Sauté green pepper until just translucent but not limp.
  • Add pineapple with juice, vinegar, sugar, cornstarch mixed with water, salt, and soy sauce. Cook 6 to 7 minutes, stirring constantly.
  • Stir in shrimp. Serve over rice. Makes 5 to 6 servings.

Recipe – Helen Ferre

Sauce for Fish

“I had dinner over at Hon and Samen’s apartment one night, and she served this over fried whole fish with rice. I think it was the first time I was presented on the table with a whole fish looking at me. I wasn’t sure how I was going to like it, but the polite thing is to eat what you are served. I ended up really liking it. The sauce itself takes a little bit of getting use to, as Thai fish sauce is quite pungent and a very different flavor. This is the sauce to use over whole trout.” – April Ferre

Sauce For Fish

Course: Main Courses – Fish & Seafood
Cuisine: Thai

Ingredients

  • Lime Juice
  • Nam Pla (Fish Sauce)
  • Water
  • Green Onion

Instructions

  • Combine all ingredients. Pour over fish before serving. Serve with Rice.

2002 Recipe – Hon Seng

Fish with Tart Thai Sauce

“This is really best served over whole fish with a generous portion of rice. A similar recipe is Sauce for Fish.” – April Ferre

Fish With Tart Thai Sauce

Course: Main Courses – Fish & Seafood
Cuisine: Thai

Ingredients

  • 1/2 Carrot Peeled And Grated
  • 2 Tablespoons Lime Juice
  • 1 Tablespoon Rice Or Red Wine Vinegar
  • 2 Teaspoons Soy Sauce
  • 3 Tablespoons Water
  • 1 1/4 Teaspoon Sugar
  • 1/4 Teaspoon Chili Oil
  • 2 Teaspoons Fresh Cilantro Minced
  • 1/4 Cup Fresh Cilantro Sprigs Divided – For Steamed Fish
  • 1 1/3 Pound Rockfish Fillets

Instructions

  • Combine all ingredients except fish and cilantro sprigs. Set aside.
  • To steam: place the fish on a rack or in a bamboo steamer; lay cilantro sprigs on top of fish. Put over boiling water, cover and steam 12 minutes per inch thickness. Alternatively, fish may be fried.
  • Spoon sauce over the fish and serve with rice.

2003 Recipe – April Ferre – Seattle Times as posted by Mike Key

Asian Salad Dressing

“This is the salad dressing from my Chinese Chicken Salad Recipe, but is great on other salads as well.” – April Ferre

Asian Salad Dressing

Course: Salad Dressing
Cuisine: Chinese

Ingredients

  • 1/4 Cup Sugar
  • 1/4 Cup White or Red Wine Vinegar
  • 1/4 Cup Olive Oil
  • 2 Teaspoons Salt
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Sesame Oil
  • 1/4 Teaspoon Pepper

Instructions

  • Combine all ingredients and whisk thoroughly.

1995 Adapted Recipe – April Ferre

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