BEEF LO MEIN

I LOVE thick Chinese egg noodles so of course, I’d LOVE lo mein. You can switch out the beef with any kind of protein you’d like and I’m sure this recipe will still turn out yummy!

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Beef Lo Mein

Source: Lo Huynh (4 servings)

Ingredients:
1 lb. fresh Chinese egg noodles, blanched and drained
3 tablespoons canola oil
¼ cup scallions, cut into 2″ segments

Beef:
1 lb. beef, cut into thin strips across the grain
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon brown sugar
2 cloves garlic, minced
1 tablespoon ginger, minced

Vegetables:
4 ounces baby bella cremini mushrooms, sliced
2 ounces snow peas, ends trimmed
1 each carrot, sliced on the diagonal
1 cup cabbage, cut into 2″ pieces
½ each yellow onion, julienned

Sauce:
2 tablespoons soy sauce
1 tablespoon brown sugar
¼ cup chicken broth
1 tablespoon white vinegar
1 tablespoon sesame oil
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 teaspoon fresh ground black pepper

Directions:
1. Marinate beef with the soy sauce, cornstarch, brown sugar, garlic, and ginger for 30 minutes.
2. Mix the sauce ingredients and set aside.
3. In a wok, over high heat, add the oil.
4. Once the oil is hot, add the marinated beef.
5. Once the meat is nicely seared, add the vegetables and saute for a couple minutes or until the vegetables is cooked but still have a nice bite to them.
6. Add the sauce ingredients and cook until it thickens and coats the vegetables.
7. Add the egg noodles and toss with the vegetables and beef until the noodles are heated through.
8. Add the scallions and quickly toss with the noodles. Serve hot.

RIBEYE SUKIYAKI

Make this Ribeye Sukiyaki for your next meal. I promise, it’s really good!

sukiyaki

Ribeye Sukiyaki

Source: Lo Huynh (4 servings)

Ingredients:
1 tablespoon vegetable oil
1 lb. ribeye beef, thinly sliced
1.32 ounces bean thread noodles
8 each shitake mushrooms, stems removed
2 stalks scallions, cut into 2″ pieces
8 ounces firm tofu, cut into 2″ cubes
8 ounces enoki mushrooms, ends trimmed
8 ounces king oyster mushrooms, quartered
1/2 each yellow onion, julienned
1/4 each napa cabbage, cut into 2″ pieces

Japanese steamed rice

Sukiyaki Sauce:
5 tablespoons soy sauce
2 tablespoons mirin
3 tablespoons granulated sugar
1 cup water

Directions:
1. Arrange the mushrooms, tofu, scallions, and Napa cabbage on a platter.
2. Mix the sukiyaki sauce ingredients together and set aside.
3. In a small round pot, heat 1 tablespoon of vegetable oil. Add the ribeye and cook until the beef is fully cooked. Add the sukiyaki sauce to the pot and bring the sauce to a boil.
4. Place the pot on an electric pan on a table and add the other ingredients and let the ingredients simmer until it is cooked.
5. Serve with Japanese steamed rice.

THIT BO KHO {VIETNAMESE BEEF STEW} WITH RICE NOODLES

Despite the fact that the weather has been crazy hot, I’ve been craving some Vietnamese beef stew, big time. I hope you try out this recipe. This stuff is yummy…or at least to me.

* serves 6

3 lbs. beef chuck, cut into 2-inch cubes
1 onion, diced into 2-inch pieces
6 garlic cloves, minced
2 tablespoons sugar
2 teaspoons curry powder
3 tablespoons fish sauce
2 teaspoons sea salt
1 red chili, minced
1 teaspoon Chinese 5-spice
1-inch knob of ginger, minced
1 stalk lemongrass, use only the bottom half and crush with a knife
4 star anises

1 8 oz. can tomato sauce
1 bay leaf
16 oz. water

2 carrots, cut into 2-inch pieces

Directions:
1. Marinate the beef with the onion, garlic, sugar, curry powder, fish sauce, sea salt, red chili, Chinese 5-spice, ginger, lemongrass, and star anises for thirty minutes.
2. In a stockpot, add oil to cover the pot. Once the oil is hot, add in the marinated beef and cook until there is a nice sear on the beef on all sides.
3. Add in the tomato sauce, water, and bay leaf.
4. Bring the mixture to a boil and then let it simmer for one hour and thirty minutes over low heat.
5. Add the carrots and cook for another thirty minutes, or until the carrots are tender.
6. Serve the stew over rice noodles and garnish with cilantro and sliced scallions.

HAINAN CHICKEN RICE

I LOVE Hainan chicken rice. If I have time, I like to make it old skool style, using a whole chicken which I’ll poach and then use the broth to cook the rice with and make a nice soup to go along with the dish. With the leftover stock, I like to just freeze it and use it for future meals.

If I’m short on time, I’ll forgo the whole chicken and just use chicken breasts with some ready made chicken broth, and by ready made, some Asian stock that I’ve stored in my freezer. By the way, if you don’t have homemade Asian chicken stock and just want to use canned chicken broth, I highly recommend diluting the canned chicken broth with a can of water, unless you like your food more on the salty side. I’ve included the old skool version and the quick version of this recipe for you.

To poach the chicken and make the broth, you just need to throw the ingredients into a stock pot. Bring it to a boil, remove the scum and let this gently simmer for about an hour.

A little over an hour later, you get this beautiful broth and nicely poached chicken.

After letting the chicken rest for about 30 minutes, cut it into pieces. Slice the chicken into bite size pieces right before serving.

If I know I’ll be using a lot of ginger and garlic, I like to get it all chopped up in my food processor. {By the way, I HATE my Cuisinart food processor cause this is seriously my third food processor from them cause it keeps breaking down. I highly recommend getting a Robocoupe if you have the money. That will probably be the next food processor I’ll get once this one breaks down…which will happen MOST likely. uggggghh.}

Nicely minced ginger and garlic will be used to cook the rice and make the sauces with.

To cook the rice, if you are using a package of Jasmine rice that states you don’t need to wash it first, you can forgo washing the rice at least three times and then letting it drain and dry. In a pan, heat up some oil. Add the minced ginger and garlic and saute until it is fragrant. Add the rice and saute until it is lightly golden in color.

Put this rice in your rice cooker and add the chicken broth to the 2-cup rice line. Set the rice cooker to cook.

Cut up the cucumber. I forget what this tool is called but I used it to peel some of the skin from the cucumber and I think it gives it a better presentation in addition to removing some of the bitter taste from the skin.

There are the ingredients for the soup. I know, the gizzards do NOT look very pretty.

Make the various sauces and set aside.

Serve the cooked rice with the poached chicken and various sauces.

Hainan Chicken Rice

Source: Lo Huynh (4 servings)

Ingredients:
Poached Chicken and Chicken Broth:
4 pounds whole chicken
16 cups water
2-inch piece fresh ginger, peeled
1 each large yellow onion, peeled and cut in half
4 cloves garlic, peeled
1 tablespoon kosher salt
1 tablespoon granulated sugar

Hainan Rice:
2 tablespoon canola oil
2 cups jasmine rice
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 cups chicken broth, from poached chicken

Gingered Fish Sauce:
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 tablespoons fish sauce
2 tablespoons white vinegar
2 tablespoons sugar
2 tablespoons water

Soy Ginger Dipping Sauce
4 tablespoons peanut oil/canola oil
1 tsp soy sauce
1 tablespoon ginger, minced
2 stalks green onion, chopped

Ginger Salt Dipping Sauce
3 tablespoons canola oil
1 each green onion, chopped
2 tablespoons ginger, minced
1 tsp kosher salt

Chili Lime Sauce:
1 tablespoon lime juice
4 tablespoons chicken broth
2 teaspoons granulated sugar
1 teaspoon Sriracha chili garlic sauce
2 cloves garlic, peeled
1-inch piece fresh ginger, peeled

Garnishes:
8 sprigs cilantro
¼ each yellow onion, julienned
¼ each English hothouse cucumber, sliced into thin rounds

Soup:
4 cups chicken broth
1 ounce bean thread noodles
gizzards from cooked chicken, chopped up, optional
2 tablespoons cilantro , chopped
1 stalk scallions, chopped

Poaching Chicken and Chicken Broth:
1. Put the whole chicken, 16 cups water, 2-inch piece ginger, large yellow onion, 4 cloves of garlic, kosher salt, and granulated sugar into a large stock pot.
2. Bring to a boil and skim off the scum.
3. Semi-cover the stock pot and simmer for 1 hour, or until your chicken is fully cooked.
4. Remove the chicken from the broth and let rest on a plate for 30 minutes before cutting it up to be served. Remove the gizzards from the chicken and set aside for the soup if you choose to serve it.
5. Strain the broth.
6. Reserve 2 cups of broth for the Hainan rice and 4 cups for the soup to go with this dish. The rest of the broth can be stored in the freezer and used for future meals that require an Asian chicken broth.

Chicken Hainan Rice:
1. Wash the Jasmine rice at least three times, drain, and let dry. If you use a Thai Jasmine rice where the package states you don’t have to wash the rice before cooking, you can omit this step.
2. In a pan, add 2 tablespoons canola oil. Add 1 tablespoon minced garlic and 1 tablespoon minced ginger. Add rice and saute until slightly golden. This should take about a minute or two.
3. Put rice grains in a rice cooker and add the proper amount of liquid using the liquid used to poach the chicken. I generally adhere to the lines that are found on the rice cooker and generally find that 2 cups of broth works for me.
4. Turn your rice cooker on.

Dipping Sauces:
1. For the fish sauce, mix together the ginger, garlic, sugar, vinegar, fish sauce, and water.
2. For the ginger soy sauce, heat the oil. Turn off heat and then add the ginger, green onion, and soy sauce.
3. For a plain ginger green onion dipping sauce, heat up 3 T. vegetable oil. Turn off heat and add to 1 green onion chopped, 2 T. minced ginger, and 1 tsp. salt.
4. For the chili lime sauce, process the lime juice, poaching liquid, sugar, Sriracha chili garlic sauce, garlic, and ginger in a food processor. If you don’t have a food processor, you can just blend this sauce in a blender.

Soup:
1. In a stock pot, heat 4 cups of the chicken broth and chopped up gizzards if you choose to serve them.
2. If you think your stock is too bland, season with salt and sugar.
3. Bring the broth to a boil, add the bean thread noodles and cook for about a minute.
4. Turn off the heat.
5. Serve with some chopped cilantro and scallions.

Plating the Hainan Chicken Rice:
1. Serve the rice with the poached chicken on a plate with the sliced English hothouse cucumbers.
2. Garnish with the cilantro sprigs and serve with the dipping sauces on the side.

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Quick Version: Hainan Chicken Rice

Source: Lo Huynh (4 servings)

Ingredients:
4 each chicken breasts
2 cups homemade Asian chicken stock
2 cups jasmine rice
1 tablespoon garlic, minced
1 tablespoon ginger, minced

Dipping Sauces:
Gingered Fish Sauce:
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 tablespoons fish sauce
2 tablespoons white vinegar
2 tablespoons sugar
2 tablespoons water

Soy Ginger Dipping Sauce
4 tablespoons peanut oil/canola oil
1 tsp soy sauce
1 tablespoon ginger, minced
2 stalks green onion, chopped

Ginger Salt Dipping Sauce
3 tablespoons canola oil
1 each green onion, chopped
2 tablespoons ginger, minced
1 tsp kosher salt

Chili Lime Sauce:
1 tablespoon lime juice
4 tablespoons chicken broth
2 teaspoons granulated sugar
1 teaspoon Sriracha chili garlic sauce
2 cloves garlic, peeled
1-inch piece fresh ginger, peeled

Directions:
1. Poach chicken breasts in the chicken broth by bringing the broth to boil, add the chicken, bring the broth to simmer and cook the breasts in the broth until it is fully cooked.
2. Set chicken breasts aside.
3. Wash the jasmine rice at least three times and drain.
4. In a pan, add 2 T. oil. Add 1 T. minced garlic and 1 T. minced ginger. Add drained rice and saute until slightly golden.
5. Put rice grains in a rice cooker and add the proper amount of chicken broth.
6. Make the dipping sauces.
7. For the fish sauce, mix together the ginger, garlic, sugar, vinegar, fish sauce, and water.
8. For the ginger soy sauce, heat the oil. Turn off heat and then add the ginger, green onion, and soy sauce.
9. For a plain ginger green onion dipping sauce, heat up 3 T. vegetable oil. Turn off heat and add to 1 green onion chopped, 2 T. minced ginger, and 1 tsp. salt.
10. For the chili lime sauce, process the lime juice, poaching liquid, sugar, Sriracha chili garlic sauce, garlic, and ginger in a food processor. If you don’t have a food processor, you can just blend this sauce in a blender.
11. Serve the rice with the poached chicken breasts sliced with the dipping sauces.

THIT NUONG {VIETNAMESE GRILLED PORK}

I LOVE the versatility of this pork dish. You can serve it with vermicelli noodles, on steamed white rice, or use French bread and make some yummy sandwiches!

Mix all the ingredients together and let marinate for at least 30 minutes.

Grill or cook on a cast iron.

Thit Nuong {Vietnamese Grilled Pork}

Source: Lo Huynh (2 servings)

Ingredients:
½ pound pork shoulder, tenderloin, or cushion, sliced 1/4″ thick
1 each shallot, minced
3-inch stalk lemongrass, tender part, finely minced
2 cloves garlic, minced
1 teaspoon fish sauce
1 teaspoon oyster sauce
1 teaspoon honey
2 teaspoons granulated sugar
½ teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon white sesame seeds
1 tablespoon canola oil
1 teaspoon sesame oil

Directions:
1. Mix all the ingredients together in a bowl.
2. Marinate for at least 30 minutes before cooking.
3. Grill the pork or saute the pork in a cast iron grill and cook until the meat is no longer pink and fully cooked.

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To make bun thit nuong, top the grilled pork with scallion oil and serve with vermicelli noodles, cha gio {Vietnamese egg rolls}, red or green leaf lettuce, mint, basil, bean sprouts, cilantro, roasted peanuts, Vietnamese pickled carrots and daikon, and nuoc cham.

VIETNAMESE CLAY POT LEMONGRASS CHICKEN WITH CARAMEL SAUCE {GA KHO XA OT}

I LOVE cooking foods in clay pots! It just feels really homey and comforting to me. If you don’t own a clay pot, a dutch oven will work perfectly fine. But if you don’t own either a clay pot or dutch oven, a regular stainless steel pot will work too. I highly recommend cooking this dish using a clay pot though cause I think it comes out tasting much better than a regular pot. Also, I used 1/2 of a Thai red chili cause I don’t like it if my food is too spicy, but if spicy is your thing, definitely go with one whole Thai red chili.

These are the aromatics: yellow onion, garlic, lemongrass, Thai red chili

Marinate the chicken thighs for at least one hour.

Caramelize the sugar by heating the oil and sugar until it has a nice brown color.

Add the chicken thighs to the caramelized sugar and cook for thirty minutes or until chicken is fully cooked.

Serve with steamed white rice.

Vietnamese Clay Pot Lemongrass Chicken with Caramel Sauce {Ga Kho Xa Ot}

Source: Lo Huynh (2 servings)

Ingredients:
Chicken Marinade:
1 ½ pounds bone-in chicken thighs, about 4 pieces of chicken thighs
1 tablespoon granulated sugar
2 tablespoons fish sauce
½ teaspoon kosher salt
1 teaspoon black pepper
3 inch stalk fresh lemongrass, white tender part, finely minced
1 clove garlic, minced
¼ each yellow onion, finely chopped
½ to 1 each Thai red chili, minced

Caramel:
2 tablespoons canola oil
1 tablespoon granulated sugar

Garnish:
1 teaspoon scallions, chopped
1 teaspoon cilantro , chopped

Directions:
1. If you have a meat tenderizer, I highly recommend tenderizing the chicken thighs first before marinating.  If not, just mix the chicken thighs with 1 tablespoon granulated sugar, 2 tablespoons fish sauce, Thai red chili, lemongrass, garlic, onions, black pepper, and kosher salt. Marinate for at least one hour.
2. In a clay pot that has been soaked for at least 20 minutes, dry and place on a stove over medium heat.
3. Add 2 tablespoons canola oil and 1 tablespoon granulated sugar to the clay pot. Heat the sugar until it caramelizes and has a nice brown color. This should take about five minutes.
4. Add the chicken thighs and sear on all sides. Add the rest of the marinade to the clay pot.
5. Cover and simmer for thirty minutes or until the chicken thighs are fully cooked.
6. Garnish with scallions and cilantro and serve with steamed white rice.

SPAGHETTI WITH MEAT SAUCE

Sometimes I’m super lazy and do the unthinkable…make something NOT completely from scratch. I know…it’s embarrassing. Like, how could I? It’s like why did I even bother attending culinary school if I am NOT cooking everything from scratch? I wish I could say it was because I was busy running my empire today but unfortunately, I managed to waste my day shopping with my mother instead. The good news…I scored a cool vintage tea set today and some cool vintage fabric. The bad news…husband will be coming home to a dinner made with jarred spaghetti sauce. The good news…when you throw wine and lots of vegetables in your pre-made sauce and simmer it for about an hour, it’ll actually taste gourmet and the husband won’t even know. What he doesn’t know, won’t kill him. I know…bad wife strikes again. xoxo.

Today’s ingredients. I know…I’ve got a jar of Prego here and yes, the spaghetti noodles aren’t made from scratch!

The aromatics. I also like sneaking in vegetables into my meals although there’s no need to “sneak” in vegetables since the husband is constantly bugging me to put more vegetables into our diet.

This meal couldn’t be easier. You saute the ground beef first and then add the carrots, celery, onions, and garlic.

You then add the wine and pasta sauce and just cook this for at least an hour. Your spaghetti will then taste like it’s a bit fancier than the fact that it’s just a jar of spaghetti sauce. Enjoy!

Spaghetti with Meat Sauce

Source: Lo Huynh (4 servings)

Ingredients:
2 tablespoons extra virgin olive oil
¼ pound ground beef
tt sea salt
tt freshly ground black pepper
1 clove garlic, minced
¼ each yellow onion, small dice
1 each carrot, peeled and smaill dice
1 stalk celery rib, small dice
1 cup merlot/cabernet savignon
24 ounces your favorite jarred spaghetti sauce
¼ cup water

16 ounces spaghetti, cooked al dente

Garnishes:
1 tablespoon parsley, finely minced
1 tablespoon parmesan cheese, grated

Directions:
1. In a dutch oven, heat the extra virgin olive oil over high heat.
2. Add the ground beef, season with sea salt and freshly ground black pepper, and cook until brown.
3. Add the garlic, onions, carrots, and celery and cook until the onions are translucent. This should take about five minutes.
4. Add the wine and reduce until au sec, which means cook until the red wine liquid has reduced to basically nothingness or dissipates.
5. Add the jarred spaghetti sauce to the pot. Add 1/4 cup of water to the jar and swirl it around to get the last bits of sauce from the jar and pour this into the pot.
6. Cover the sauce with a lid and let this simmer over low heat for about an hour.
7. Serve with al dente spaghetti and garnish with chopped parsley and freshly grated parmesan cheese.

HAWAIIAN STYLE RIB EYE STEAKS

For a special occasion, I recommend making this steak. Romance the crap out of your partner with this meal. If not, make it for yourself and fall in love with yourself again. Or just make it and eat it. It’s really good!

The rib eyes!

Cook the marinade in a small sauce pan and marinate the rib eyes for a good 24 hours.

Sear the rib eyes in a nice cast iron and then finish in the oven.

Hawaiian Style Rib Eye Steaks

Source: Lo Huynh (2 servings)

Ingredients:
2 8 oz. Ribeye steaks, about 1″ thck
1 tablespoon extra virgin olive oil
1 tablespoon sweet cream butter

Marinade:
2 tablespoons pineapple juice
2 tablespoons brown sugar
2 tablespoons apple cider
2 tablespoons soy sauce
3 cloves garlic, crushed
1 inch fresh ginger, sliced into 1/4″ medallions
1 tablespoon extra virgin olive oil

Directions:
1. In a saucepan, heat the pineapple juice, brown sugar, apple cider, soy sauce, garlic, and ginger.
2. Bring to a boil and let cool.
3. Once cool, add 1 tablespoon of extra virgin olive oil to the marinade.
4. Place your rib eyes in a ziploc bag and add your marinade to the bag. Marinade for 24 hours.
5. Take your rib eyes and bring to room temperature by leaving it out on the counter for about 15 minutes.
6. Add 1 tablespoon of extra virgin olive oil to a cast iron pan and let it get hot over high heat.
7. Sear your rib eyes for about 2 minutes each side, or until your rib eyes have a nice sear to it.
8. Top the rib eyes with the sweet cream butter and if you want it more well done, finish it in the oven at 450 degrees Fahrenheit for a couple minutes or until desired doneness.
9. Let the rib eyes rest for five minutes before serving.
10. Serve with a nice twice baked potato.

BANH CUON {STEAMED RICE ROLLS}

I will admit that this is a bit time consuming to make but the results are definitely worth it for me. Then again, I think cooking is a labor of love and I can’t imagine doing it any other way. Also, make sure you use a good non-stick pan. The first time I made this, I used a cheap non-stick pan and the batter just stuck to the pan. I HIGHLY recommend Calphalon’s Unison SLIDE non-stick pans. I’m pretty anti non-stick pans cause the thought of the teflon scratching off freaks me out but I’m glad I just bit the bullet and purchased these Calphalon pans. It definitely made making the banh cuon a piece of cake!

Prep the garnishes.

Cook the filling.

Cook the banh cuon in a good NON-STICK pan.

Flip the banh cuon onto a cutting board and wrap it up.

Roll it up like a burrito and serve with the garnishes.

Banh Cuon {Steamed Rice Rolls}

Source: Lo Huynh (2 servings)

Ingredients:

Nuoc Mam Cham:
1 tablespoon granulated sugar
1 tablespoon fish sauce
5 tablespoons water
1 tablespoon lime juice or white distilled vinegar
1 clove garlic, minced
1 teaspoon chili garlic sauce {Rooster/sriracha brand}

Garnishes:
½ bunch cilantro , chopped
¼ pound Vietnamese ham, cha lua, thinly sliced into half moons
1 cup bean sprouts, blanched
1 each Persian cucumber, julienned

Hanh Phi {Fried Shallots}:
2 each shallots, thinly sliced
2 tablespoons canola oil
or
2 tablespoons pre-made fried red onion

Filling:
½ pound ground pork
2 cloves garlic, minced
⅓ cup wood ear fungus, soaked in hot water for 15 minutes, drained, and chopped
¼ each yellow onion, finely diced
1 teaspoon granulated sugar
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper

Rice Crepes:
1 package Banh cuon flour, follow directions on package
or
1 cup rice flour
1 cup tapioca starch
2 ½ cups water
1 tablespoon canola oil

Directions:
1. Make the nuoc mam cham by mixing all the nuoc mam cham ingredients together. Set aside in the refrigerator.
2. Prep the garnishes and set aside. Blanch the bean sprouts by bringing a pot of water to boil, add the bean sprouts, and then quickly remove and drain.
3. For the hanh phi {fried shallots}, thinly slice the shallots. Over medium high heat, in a small sauce pan, add the 2 tablespoons canola oil and add the sliced shallots. Cook the shallots until it is golden brown and crispy. Remove the shallots but leave about 1 tablespoon of the canola oil in the pan. Set the shallots aside.
4. In a bowl, mix all the pork filling ingredients together.
5. In the sauce pan that the shallots were fried in, over high heat, add the ground pork filling mixture and saute until the pork is brown and fully cooked. Set aside.
6. For the crepes, follow the directions on the banh cuon package. Also, use only half the package if you’re only cooking for 2 servings.
7. If you want to make the banh cuon batter from scratch, whisk the 1 cup rice flour, 1 cup tapioca starch, 2 1/2 cups water, and 1 tablespoon canola oil in a bowl until throughly mixed.
8. Over medium high heat, in a nonstick pan, lightly oil the pan. Add about 1/4 to 1/2 cup batter and swirl to coat the pan. Cover the pan and cook for about one minute. Once the crepe is cooked, flip it onto a cutting board. Start on your next crepe.
9. While the new crepe is cooking, add the filling to your cooked crepe and roll it up like a burrito. The rolls should be somewhat translucent.
10. Continue cooking the crepes this way until you finish the batter.
11. Serve the banh cuon by topping it with the hanh phi {fried shallots}. Garnish with cilantro, blanched bean sprouts, julienned cucumbers, and Vietnamese ham {cha lua}. Serve with the nuoc mam cham on the side.

BRAISED PORK CHOP IN A CALIFORNIA ANAHEIM CHILE SAUCE

There’s nothing to say much about this dish except that it’s crazy delicious. I highly recommend trying this out! And like all crock pot cookery, it’s always nice to come home to a home cooked meal just waiting for you.

Make the California Anaheim Chile sauce first.

Season the pork chops.

Pan sear the pork chops before putting them in the crock pot along with the chile sauce.

Eight hours later, you get the best braised pork chops in a most delectable chile sauce.

Braised Pork Chop in a California Anaheim Chile Sauce

Source: Lo Huynh (4 servings)

Ingredients:
3 each dried Anaheim chile
5 each garlic cloves , peeled and ends cut off
1 each yellow onion
1 cup tomato sauce
1 teaspoon oregano, crumbled
1 teaspoon cumin powder
½ teaspoon cinnamon powder
2 tablespoons honey
1 cup chicken broth
tt sea salt
tt black pepper
4 each pork chops

Directions:
1. Lightly toast the California Anaheim chiles for about 3 minutes. Once the chiles are cool, remove seeds, stem, and veins. Soak the chiles in 1/2 cup boiling water for about one hour.
2. Roast the garlic cloves and onions in an oven at 350 degrees F for about thirty minutes, or until the garlic and onions have slightly charred edges.
3. In a blender, add the California Anaheim chiles, the roasted garlic cloves, the roasted onions, tomato sauce, chicken stock, oregano, cumin powder, cinnamon powder, honey, and sea salt to taste. Blend until a smooth sauce consistency.
4. Season your pork chops with sea salt and freshly ground black pepper.
5. In a pan, add olive oil until pan is hot. Sear your pork chops until you have a nice golden brown color on both sides.
6. Place your pork chops in a crockpot and pour your California Anaheim chile sauce over the pork chops. Cook on low for about eight hours.
7. Serve with Mexican rice and black refried beans.