If you’re a fan of Mexican food and you love a good salsa, you have got try this Roasted Salsa Verde recipe. It’s made with fresh Tomatillos, Anaheim, Jalapeno and Poblano Peppers, some onion and roasted garlic that is blended together with a few other spices to really make it pop. It pairs well with practically any meat, for tacos and burritos, and tastes great over eggs or nachos.
Two other recipes I posted in the past, that are similar to this one, is my Green Enchilada Sauce and my Pork Chili Verde. My Fire Roasted Salsa is probably the most popular though. Anyone who’s tried these recipes raved about the finished product so, I highly suggest you move into those posts if you fancy this recipe.
Fire Roasted Chili Salsa Verde Ingredients: 5 cups, 40 oz.
6 Anaheim Peppers, fire roasted 3 Poblano Peppers, fire roasted 1/2 Large Onion, fire roasted 2 Roma Tomatoes 1/2 bunch Cilantro 5 Cloves Garlic, large 1 Lime, squeezed
This dish is one of the most popular entrees in American Chinese cuisine. It’s on the menu at practically every Chinese restaurant in the USA and that includes dine in, fast food and/or all you can eat buffet’s. There are many different vegetables that can be included in different recipe versions of this dish including various squash, like yellow or zucchini, mushrooms, onions, celery, snap peas etc., but the one constant that can be expected in every recipe is, chicken and Cashews.
My all time favorite Cashew Chicken recipe has got to be this one and it is the Thai version. I like this one the best because it’s spicier, lighter on the sauce but huge on the flavor. Plus it calls for mostly peppers as the vegetables so it’s a lot of fun throwing in different kinds with different colors that make this recipe pop, both visually and kinesthetically.
The Thai sauce is a bit different than the typical Chinese recipes because they heighten their flavor with soy by using dark soy sauce, which is a richer, deeper soy in both flavor and color. They also use fish sauce. If you’re not familiar with fish sauce it’s not to be mistaken as fishy, at all, but is instead salty. If you’ve ever had Summer Rolls, you might have been dipping them in fish sauce as a condiment. These two ingredients, combined with a few others, push the flavor in this dish to it’s maximum potential.
Cashew Chicken Ingredients: Serves 6 to 8
7 Boneless Chicken Thighs, sliced 1/2″ to 1″ pieces 8 oz Cashews, Salted, whole or halves
If you’re thinking that this recipe title is actually 3 different recipes, you’d be right. I combined Chow fun, Mei fun and Singapore noodles because there virtually isn’t much difference. Mei Fun is a thin rice noodle and Chow Fun, is the thicker flat Vermicelli rice noodle, similar to fettuccini. Singapore noodles, however, can be made with either noodle with the addition of curry powder added to the sauce ingredients but, everything else between these 3 dishes are practically the same and that’s why I’ve turned them into one recipe.
Some recipes vary on the ingredients but I’ve put together a simple vegetable version I think everyone will love. You can add any other protein you like, if you want the addition of meat. Beef, pork, shrimp or chicken are among the most common; pre-seasoned, marinated and usually cooked beforehand, then added to the noodles and vegetables before the dish gets the sauce.
Chow Mei Fun Singapore Noodles Ingredients: Serves 4
10 oz Vermicelli Rice Stick Noodles, cook 5 oz at a time 4 Eggs, use 2 eggs per 5 oz of noodles 2 Nappa Cabbage Leave, chopped 1/2 Carrot stick, chopped 1/4 Large Onion, sliced 1 Celery stick, chopped 2 Green Onions, chopped 1/2 cup Bean Sprouts
Sauce 1 Garlic Clove, chopped 1 tsp Fresh Ginger, chopped 1 tsp Oyster Sauce 1 tsp Soy Sauce 2 tsp Fish Sauce 1 tsp Sesame oil 1 tbsp Rice Wine 1 tsp sugar, optional but recommended 1/2 tsp Salt, optional but recommended 1/2 tsp MSG, optional but HIGHLY recommended 1/4 tsp White Pepper 1 tsp Curry Powder, optional but makes Mei Fun a Singapore Noodle
Salt and Pepper this dish to taste 1/4 cup Oil for cooking, add 2 tbsp at a time.
If you like your food spicy, add Sriracha or Garlic Chili Paste in small amounts. Proteins (beef, pork, shrimp or chicken) should be seasoned, marinated and cooked first but added to the wok or frying pan last, before adding the sauce. For example, I cook one slice boneless chicken thigh per 5 oz of noodles, which easily serves 2 people. I season with Kosher salt and pepper, 1/2 tsp of curry powder and 1 tbsp of potato starch. Once this is mixed together, I fry the meat in the oil I use for this dish first, then remove from the wok, leaving the oil, then start the eggs, add the vegetables, noodles and sauce, just like I show you how to do in the video tutorial.