Believe it or not, it’s so easy to shopping for ingredients for Oriental recipes. I’d dare say, it’s even fun. You get so much culture in such a little place and sometimes its just really nice to get out of my comfort zone only to realize it can be just as comfortable somewhere else.
The folks at this 1st Oriental Market are amazing people. They’re so eager to help with all your needs. And I find that this is common just about anywhere I go when it comes to foreign food. People like to share their experiences and culture. I find that it isn’t any different here and the owner, Earl and his wife, make it a real pleasant experience.
Most Oriental Cooking, these days, is very simplified because almost all of the guess work has already been cut out for you. I don’t have to make every individual sauce that is used to combine with other sauces to make one great recipe. For example: when a recipe calls for Hoisin Sauce, you don’t have to make you’re own Hoisin Sauce from scratch(which would require several other ingredients), you just crack open a bottle. And what about Plum Sauce… could you imagine having to make that beforehand too? Both of these ingredients are in my Chinese Barbecue Sauce recipe, which only has 5 or 6 ingredients: Hoisin, Plum Sauce, Ketchup, Sugar, 5 spice powder etc., and that makes it really simple just buying each one of those premade bottles. But, could you imagine having to make all of those ingredients as well? You’d be making ingredients for your ingredients.
That being said, I would just like you to understand and realize that you don’t have to learn translations of ingredients you’ve probably never heard of in the first place. Because, most of the basic ingredients I show you in this video are very versatile to most of the popular Americanized Oriental recipes that you’re likely familiar with anyway.
So get familiar with the few I show you now and I’ll introduce more as we go and you’ll be a pro before you know it!
This Thai Red Curry Shrimp recipe was just the thing I needed to film this week. With Independence day just around the corner, I thought a spin on the traditional “Shrimp on the Barbee” was in order. Though I pan fry in this video recipe, there’s no reason why you couldn’t take these straight to the grill after the Prawns are marinated.
I lucked out at the super market when I found these whole jumbo shrimp with heads. That’s not normally how I buy them. But they give that Awe and Wow effect when they’re served this way. And just so you know, you don’t have to have whole jumbo’s . Just use what you’ve got and what’s available.
Also, if curry and/or spicy shrimp recipes are you’re thing, you might want to check out the Curry Chicken Salad and the Firecracker Shrimp recipes I’ve listed below!
I think when most people think “Curry” they aren’t thinking Curry Chicken Salad. Though it is quite popular these days. That’s why I thought I’d introduce the way restaurants make this salad so you can do it yourself in the comfort of your own home. And for me that’s what it’s all about. In fact my wife and I hardly ever eat out. And when you eat like this, who needs to! Salads like this don’t have to be prepared by professionals. You can do it, I promise. Just load your fridge with the fresh ingredients I listed below and maybe some of your personal favorites and we’ll pull this off together.
Curry Chicken Salad in just Minutes
For this Curry Chicken Salad recipe, I’m including a simple curry sauce that is, literally, made in under a minute and I filmed the actual cooking in real time to prove it. Also I’ve added a real simplified relish based with fresh Pineapple and Mango. There’s a dash of mint and crushed red pepper to give it some flare and I really think it helps this salad step it up. When it comes to salads I feel it’s safe to make any substitutions you see fit and just use this recipe as a basic guideline. But, when it comes to the curry, stay true to the proper preparation. It’s not necessary to serve the Chicken and the Curry Sauce cold but if you can plan ahead and refrigerate those two stages before hand you’ll be golden, pony boy! 😉
If you use fresh Pineapple like I do you’re going to have a lot of it left over, so here I’ve included a link for my Pina Colada Recipe!
Curry Chicken Salad Ingredients:
1/2 qt Chicken Broth
1 Chicken Breast
1 can Coconut Milk
2 tbsp Curry Powder
Salt and Pepper to taste
1 cup Lettuce, hand torn
10 Sugar Snap Peas
1/4 cup Carrots, Shoe String slices
1/4 cup Cucumber,Shoe String slices
1/2 Bell Pepper, sliced
3 Mushrooms, sliced
1 Celery stick, chopped
1/4 Red Onion, sliced
1/2 cup Pineapple, chopped
1/2 cup Mango, chopped
1 tbsp fresh Mint, chopped
1/2 tsp Chili Flakes (crushed red pepper)
Just follow the instructions in my video tutorial to make this Curry Chicken Salad.