Eel Sauce

1/2 cup soy sauce
1/2 cup sugar
1/2 cup rice wine vinegar 

Combine ingredients in saucepan. Bring to a Boil. Turn  to low/medium, and  simmer for 20 minutes. Let cool

Moms Fried Rice

6 Tbls. butter (divided)
5 eggs, whisked

• 1 cup baby carrots, diced small

• 1/2 small onion, diced

• 3 tsp. garlic, minced

• 1 cup frozen peas

• 1 1/2 cups diced cooked ham

• 1/2 bunch green onions

• 4-6 cups cooked and chilled rice
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SSAUCE

• 1/4 Cup soy sauce
• 2 Tbls. Terriyaki sauce
• 1-2 Tbls. sesame oil
• Salt and Pepper to taste.    
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I  In a Wok or large skillet, add 3 Tbls butter and cook onion, carrots, and garlic til softened.  Add the whisked eggs til scrambled, set aside on a plate.  Add 3 Tbls more butter to pan, add rice and cook for 1-2 minutes til warm.  Pour soy sauce, teriyaki sauce and sesame oil over rice, stirring til all the rice is covered.  Add in the precooked vegetables and eggs, meat, peas, and sliced green onion. Cook for about 2 more minutes. Season with pepper. Serve immediately.

Panang Curry (sweet & spicy)

1-2 medium onions sliced
2 Bell peppers, cubed
5-6 tsp. minced garlic
4 Tbls. grated fresh ginger
2 Tbls. Panang Curry paste

3 Tbls. Creamy peanut butter
4 chicken breast, cubed
2 cans coconut milk
1/2 cup brown sugar
2 Tbls lime juice
zest of 1 lime
1 cup fresh basil leaves, chopped
1 Tbls. oyster  sauce

Heat 2 Tbls olive oil in a stock pot. Sauté' onions, peppers, garlic and ginger, about 5 minutes.  Add the curry and peanut butter, sauté' til melted.  Add remaining ingredients, and sauté for about 15 minutes, or til chicken is cooked. Serve over Jasmine rice.

Korean Beef and Rice

 2 lbs. ground beef
6 cloves minced garlic
2 Tbls. sesame oil
1 Cup brown sugar
1/2 Cup soy sauce
1/2 tsp ground ginger
salt and pepper
1 tsp. crushed red peppers
cooked rice
1 bunch green onions

Heat a skillet and brown beef with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend flavors.  Serve over cooked rice and top with green onions.

Thai noodles

SAUCE
1/4 Cup soy sauce
2 Tbls. Sugar
3 tsp. Minced garlic
2 Tbls. Rice wine vinegar
2 1/2 Tbls. Sesame oil
2 Tbls. Sweet chili sauce
3 Tbls. Canola oil

1 1/2 lbs. cooked spaghetti

Dump above sauce ingredients into a large bowl and whisk. Place hot drained spaghetti on top and fold.

Honey Chicken & Broccoli

• 4 medium boneless skinless chicken breasts, chopped into 1½ inch pieces
• 4 tablespoons corn starch
• 2 cups broccoli florets, steamed or boiled til just tender

sauce

• 6 tablespoons honey
• 4 tablespoons ketchup
• 3 tablespoons sugar
• 1 tablespoon brown sugar
• 2 tablespoons white vinegar
• 3 tablespoons soy sauce
• 1 teaspoon garlic powder
• 2 tablespoons cold water + 2 tablespoons corn starch
• sesame seeds, for topping

1. Combine chicken and 4 tablespoons corn starch in a large resealable bag and shake to coat.
2. Whisk together honey, ketchup, sugar, brown sugar, vinegar, soy sauce, and garlic powder and set aside.
3. Drizzle a pan with oil and add chicken. Saute over medium heat for 5-6 minutes until browned. Add broccoli and pour sauce over the top. Continue to stir over medium heat for 4-5 minutes longer until chicken is cooked through.
4. In a small bowl whisk together cold water and corn starch. Add to pan and stir until sauce thickens. Sprinkle with sesame seeds and serve over rice. 

Easy Creamy Chicken Curry

We have two curry recipes on the blog, and my family prefers this one over the other one by far, plus it's WAY faster.


4 Tbls. Olive oil (split)
1 large onion,diced
3 stalks celery,diced
4 large chicken breasts, cubed
1 can cr of chic soup
2  cans coconut milk
1/2 tsp. cayenne pepper
3 Tbls. Curry
1/2 tsp. Pepper
Salt to taste

in a skillet heat 2 Tbls.olive oil and add onion and celery, cook till soft, remove from pan.  Add another 2 tablespoons of olive oil cook chicken still no longer pink.add remaining ingredients and heat for about 10 minutes the longer this sits the better it will taste. We serve this over sticky rice.

Coconut Curry Chicken

3 Tbls. Vegetable oil
2 Tbls. Curry powder
1/2 tsp. Red Pepper powder
1 tsp. Ginger
1/2 Onion, diced
2 lbs. Chicken, cubed
1 14oz can Diced tomatoes
1 8oz. can tomato sauce
1/4 tsp. coconut extract
1 14oz. can Coconut Milk
3 Tbls. sugar
1 tsp. salt
1/2 tsp. pepper

Heat oil, add curry, red pepper and ginger cook for 2 minutes.  Add onion and cook til tender.  Add chicken into the curry oil and cook til no longer pink about 7-9 minutes, a little more oil may be needed.  Add remaining ingredients and simmer on medium heat for about 20-30 minutes.  Serve over rice.