Tired of the same old summer grilling? Why not throw a crawfish and crab boil? It’s really easy, and oh so good! C’est si bon!
We’re flying in live crawfish and blue crabs every weekend all summer long (while weather permits). While you’re at it, you can pick up some great Cajun sausages like andouille, boudin, [...]
This dish is great for the hot days of summer. It’s light, refreshing, and gluten-free. Top with sliced, grilled tofu, meat, or shrimp for a low-prep cookout. Pair it with a pinot grigio, unoaked chardonnay, chilled sake, or a cold lager.
Vietnamese Noodle Salad
Serves 2-3
5 oz Rice Vermicelli (Aisle 13)
6 ea Garlic cloves, minced
1 tbsp Chili [...]
This recipe was a big hit at the Asian Pacific Islander American celebration at the National Atomic Museum! We like the full, rich taste of the tamari over regular soy sauce, and the spiciness of the garlic and chili. Here’s the recipe for you to clip and put away in your recipe box:
Spicy Sesame Noodles
Serves [...]
October and November are the months that persimmons are in season. Most people just peel and eat them, but here’s a great recipe to try for the holidays. It makes a great replacement for cranberry sauce, and is also great with lamb or pork chops.
You can find the ingredients in our Indian and produce departments.
Persimmon [...]
Spicy and Sour Coconut Chicken Soup
(tom kha gai)
Serves 4)
2 cups coconut milk
1 1/2 cups chicken stock
1 lemongrass stalk, slightly pounded and cut into 1-inch pieces
10 slices galangal (1-inch in diameter)
6 kaffir lime leaves
12 oz. chicken breast or thigh, sliced
1 cup fresh mushrooms, button or cremini, quartered
4 tablespoons fish sauce
5 tablespoons lime juice, freshly squeezed
1 tablespoon [...]
Prawns in the Blanket (goong hom pha)
Serves 4)
1 pound, prawns in shells, (26-30 or 21-25 count per pound)
3 tablespoons oyster sauce
2 pinches salt
2 pinches sugar
2 tablespoons minced fresh garlic
1/2 tablespoon garlic powder (optional)
1/4 cup cilantro, finely chopped
1/2 teaspoon ground white or black pepper
1 bag (20-25 pieces) square egg roll wrappers (8×8 inches)
4 strips cooked sliced [...]
Coconut Pudding (ta co haew)
(Yields 7 4 oz. cups)
Bottom layer
1 1/4 cups water
1/4 cup rice flour (Aisle 15)
1 tablespoon cornstarch (Aisle 15)
1 cup sugar
1 cup canned water chestnuts, coarsely chopped (Aisle 11)
Top layer
1 1/4 cups coconut milk (Aisle 13)
1/2 cup water
1/4 cup rice flour (Aisle 15)
2 teaspoons sugar
1/2 teaspoon salt, or to taste
rose petals, for [...]
Rice Noodles Stir-Fried with Chicken, Fresh Chili, Garlic and Basil
(guay tiaw pad kee mao gai)
(Serves 2)
2 tab1espoons sugar
1 tab1espoon fish sauce (Aisle 13)
1 tab1espoon catsup
2 ta11espoons oyster sauce (Aisle 10)
1/2 tablespoon white vinegar
2 tab1espoons Sriracha chili sauce (Aisle 12)
1 teaspoon paprika
3 tablespoons cooking oil
1-2 tablespoons minced serranos or jalapenos, or to taste
1 tablespoon minced garlic
1/2 [...]
Yellow Curry Pumpkin with Pork
(kaeng karee moo gub fak thong)
(Serves 4)
2 1/2 cups coconut milk
1/3 cup yellow curry paste
1-2 tablespoons cooking oil (if needed)
1 1/2 pounds pork loin, sliced
3 tablespoons fish sauce
1/2 teaspoon salt
2 teaspoons palm sugar, or brown sugar (Aisles 13 & 15)
3 cups kabocha squash, cut into large cubes
1 cup chicken stock
1 tablespoon [...]
Fried Corn Cakes (tad mun kao pode)
(Serves 2-3)
1 cup fresh sweet corn, thinly sliced from the cob
3 tablespoons tempura flour (Aisle
1 large egg
1/2 tablespoon Sugar
1 teaspoon minced fresh garlic
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups cooking oil
sweet and sour chili sauce (Aisle 13), to serve
cucumber salad, to serve
In a mixing bowl, comhine all the ingredients [...]
