Coconut Salmon

Coconut Salmon

Salmon always tastes great whether it is simply baked, steamed, or smoked. It goes perfectly well with a lot of dishes and always seems to add a refined vibe to the dinner table. It’s also low in calories and a great option if you’re trying to lose weight. For a new take on salmon and a more exotic way of preparing it, try this coconut salmon recipe over steamed rice and your palate will surely be delighted.

Coconut AminosIf you are trying to burn belly fat, you will want to consider the fact that salmon contains a very high amount of protein which is good at helping the body’s metabolism to work and break down fat and turn it into energy.

The dietary action of omega-3 fatty acids found in salmon are similar to that of protein, which forces the body to naturally burn more calories while helping to keep your appetite in check throughout the day (Active Beat).

Our featured recipe is: Coconut Salmon. The coconut in the recipe is not the meat, but rather using coconut tree sap and blended with mineral rich sea salt.

Here is what you will need.

Coconut Salmon ingredients

The following ingredients are for one serving. Just double, or triple it for additional servings.

1 piece of salmon fillet, about 1/2 pound, boned, skin on

2 slices two of ginger root

3 tablespoons dark coconut amino sauce

1 tablespoon sesame oil

1/2 teaspoon of red chili flakes

Pinch of freshly ground black pepper corns

1 or 2 tablespoons coconut oil

1/2 teaspoon of sesame seeds for garnish

1/2 chopped green onion for garnish

marinating coconut  SalmonMarinate the salmon in the ginger, sesame oil, coconut amino sauce, red chili flakes and black pepper for 30 minutes to 3 hours prior to cooking.

Heat a large ceramic coated frying pan over medium heat with coconut oil and add the salmon skin side down (reserve the marinade). This prevents the fish from sticking to the pan as well as prevents the meat from shrinking up.

After 3 minutes turn the fish and add the marinade, and cook another 2 to 3 minutes.

Coconut SalmonServe over a bowl of steamed rice and garnish with sesame seeds and diced green onions or another green like cilantro or parsley.

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Coconut Chicken Lettuce Wraps

Coconut Chicken Lettuce Wraps

If you enjoy Asian food and Latin food alike, this recipe can be considered an infusion of the two. Only for the fact that the butter lettuce is used like a taco.

This recipe is very simple and easy to prepare, and is bursting with Asian flavor. We used tapioca starch in place of cornstarch, which we feel is a better choice. Another great cornstarch replacement is arrowroot.

The recipe contains coconut, in the form of oil and dried coconut meat. Coconut oil, though it contains saturated fat, also has fat in the form of lauric acid, about 50%. Lauric acid is a medium chain fatty acid, which has antibacterial, antiviral, and antiprotozal properties.

Tips on Choosing the Lettuce

Butter lettuce is great to use with this recipe for its tenderness, and texture. Choose the leaves that are the largest, and most pliable. Be sure the leaf is not wilted or has and discoloring on it.

Let’s get stated with preparing our featured recipe: Coconut Chicken Lettuce Wraps, and here is what you will need.

12 leaves of butter lettuce

2 tablespoons extra virgin coconut oil

1 pound chicken breast or chicken thigh strips (option to also use ground meat)

2 medium green onions, chopped

½ cup canned water chestnuts, drained, rinsed, and chopped

¼ cup chicken broth

2 tablespoons tamari soy sauce

1 tablespoon tapioca starch

2 tablespoons filtered water

¼ cup gomasio (sesame seeds and sea salt) – recipe to follow

1/2 cup dried fine flacked unsweetened coconut meat

First make your gomasio.

Recipe for Gomasio

2 cups whole sesame seeds

1 tablespoon Himalayan salt

Place sesame seeds in a cast iron skillet over medium heat.

Roast for 10 minutes, stirring constantly with a wooden spoon until seeds turn golden brown.

Place sesame seeds and salt in a suribachi or mortar and pestle, and grind into a coarse meal. A coffee grinder will work as well.

When cooled, transfer to a glass container.

Store in refrigerator. Keeps for 6-8 weeks.

Gomasio is the principal table condiment in the Macrobiotic diet. Use it in place of table salt to season your food, giving it a hearty delicious taste.

According to Macrodiet.com, gomasio also functions as a medicine in itself, due to its powerful ant-acid biochemical effect–a thousand times more effective than AlkaSeltzer. They state you can use 1/2 to l teaspoonful placed directly into the mouth,  and suck on it well, before swallowing, as it strengthens digestion and improves energy.

Because the gomasio uses Himalayan salt (Celtic or sea salt can be used as well), it contains all of the vital trace minerals like (but not limit too) calcium, potassium, and magnesium, making it a natural anti-acid for the stomach. Table salt will not work, as it only contains sodium.

Preparing Coconut Chicken Lettuce Wraps

Wash lettuce leaves gently so as not to damage or tear them. Drain the lettuce in a clean colander or on clean paper towels for a few minutes before using.

Heat the coconut oil in a sauté pan over medium heat. Add the chicken stripes and sauté until oblique in color.

vegetable ingredients for Coconut Chicken Lettuce WrapsNext add the green onions, water chestnuts, tamari, and chicken broth. Simmer for about 5 minutes.

Mix the tapioca with water and add to chicken mixture. Cook over medium high heat, until the sauce thickens.

Coconut Chicken Lettuce Wraps

Transfer chicken mixture to a serving bowl set on a large platter and sprinkle with the gomasio and mix in. Top with the dried coconut meat on top. Next arrange the butter lettuce leaves on the platter around the bowl.

plated - Coconut Chicken Lettuce Wraps

Each person takes a lettuce leaf and spoons some of the chicken mixture on to it, and grabs the butter lettuce with meat mixture like a wrap of taco style.

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Asian Spicy Poached Chicken

 

Asian Spicy Poached Chicken

This Chinese-fusion dish is usually served at formal functions and gatherings, such as weddings. You don’t need to wait for any special event to enjoy this dish. You will need a few spices, 30 to 40 minutes of your time, and voila, you will have your own Asian Spicy Poached Chicken to enjoy at your dining table.

Here is what you will need:

1 to 2 pounds chicken thighs with skin and bone-in

1 small stalk of lemongrass

Peel of half an orange

1 stalk celery

1 tablespoon whole peppercorns

1 teaspoon caraway seeds

1 ounce piece fresh ginger root

1 red Thai chili

2 green finger chilies

2 pieces star anise

½ a red onion

1 teaspoon Himalayan salt

Some fresh filtered water

Half a cup coconut oil or olive oil

preparing to cook Asian Spicy Poached ChickenBegin by placing cleaned chicken pieces in a pot or pan with enough water to cover the chicken. Add in the lemongrass, orange peel, celery, and salt. Bring to a simmer and cook covered for 15 to 20 minutes.

pouching chicken for Asian Spicy Poached ChickenWhen the chicken done, you can the cooked dish as is, but this won’t be Asian Spicy Poached Chicken without the spicy part! So let’s continue.

spicies for Asian Spicy Poached ChickenFor the spicy ‘sauce’ gather the peppercorns, onion, chilies, star anise, oil, ginger, and caraway seeds. Slice the ginger, onions, and chili.

cooked spices for Asian Spicy Poached ChickenIn a small sauce pan over medium heat, place all of the spices and oil into the pan. Slowly heat up to infuse the oil with the spices.

pour spices over Poached ChickenAfter about 5 minutes of the spices steeping in the oil, pour the ‘sauce’ over the drained chicken pieces. You can strain the oil off if you want, but the traditional way of serving this dish is with all the spices left in the oil.

close up detail of cooked Asian Spicy Poached ChickenThis dish is best enjoyed with a side of mixed vegetables. If you do strain the oil off, save it and use it as a dipping sauce or pour it over steamed vegetables for a great flavor. Enjoy your Asian Spicy Poached Chicken.

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Orange Mandarin Chicken

Orange Mandarin Chicken

An Asian dish called Orange Chicken is actually an American Chinese dish of Hunan origin. The Orange Chicken that is served at North American fast food restaurants consists of chopped, battered, and fried chicken pieces mixed in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze.

Restaurants throughout the western hemisphere, can also refer to the dish as,  “orange peel chicken”, “orange flavor chicken“, and “tangerine chicken”. In China, however, the dish is always known as “old peel chicken”, referring to dried orange or tangerine peels, which is used in traditional Chinese medicine as well as cooking. For restaurants outside of Asia, fresh orange peel is often used or no peel at all.

We have referred to our version as a Orange Mandarin Chicken, because we add mandarin oranges to the recipe. Here is what you will need.

ORANGE SAUCE

½ cup fresh orange juice

½ cup orange marmalade

¼ cup brown sugar

2 tablespoons apple cider vinegar

1 tablespoon soy sauce

4 teaspoons arrowroot starch

2 teaspoons sesame oil

1 tablespoon grated orange peel

To make the orange sauce, combine the first seven ingredients in a small bowl.  Place a medium sauce pot over medium heat and add sauce.

Bring to a medium boil and add arrowroot starch and mix in, stir until sauce has thickened. Remove from heat, and set side.


Prepare Chicken and Vegetables

mixing in onion and red bell pepper - Orange Mandarin Chicken1 pound chicken tenders, cut each strip into ¼ to ½ inch chunks

1/8 cup arrowroot starch

3 tablespoons avocado oil

2 medium red bell peppers, diced ¼ to ½ inch

½ yellow onion, diced ½ inch

1 11 oz. can mandarin oranges, drained, cut each segment in half

1 pound rice noodles, cook according to package instructions

In a large bowl, coat arrowroot starch with chicken chunks. Heat oil in a large frying pan, and add chicken and fry for about 4 minutes or until chicken is oblique.

Add red pepper and onion, cut another 3 minutes, stirring continually.

mixing in orange suace - Orange Mandarin ChickenAdd orange sauce, and stir in till will combined.

mixing in mandarin oranges - Orange Mandarin ChickenNext add mandarin oranges, and stir in. Let simmer on low, about 3 minutes.

Orange Mandarin Chicken -close upAdd 1 cup cooked rice noodles to a plate, spoon on some Orange Mandarin Chicken, top with cilantro, and serve.

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Pad Thai Noodles with Chicken

Pad-Thai-Noodles-with-ChickenAll Asian food is cooked with the intention of increasing the health benefits, such as its healing powers and medicinal value, as well as longevity.

Here’s an article we publish this year last March 2014, Amazing Ways Food is Used in Thai Cooking .

Of course every country that is part of the Asian world has their own way of cooking the food, but with the same outcome, its health benefits.

Today we present Pad Thai Noodles with Chicken. Of all the Asian foods, Thai is our favorite.

Here is what you will need:

ingredients-for-Pad-Thai-Noodles-with-Chicken8 oz. rice noodles, fresh or dried

2 tbsp. peanut oil

scallions, coarsely chopped

2 garlic gloves, minced fine

2 fresh red chilies, seeded and sliced

8 oz. chicken breast, trimmed and thinly sliced

Juice of 1 lime

2 tbsp. Thai fish sauce

2 eggs, beaten

1/3 cup fresh bean sprouts

¼ cup fresh chopped cilantro

1/3 cup chopped unsalted peanuts

Soak the noodles in a large pot of boiling water, covered for 10 minutes or cooked according to package instructions. When the noodles are done and tender, rinse noodles under cold running water. Set aside.place-rice-noodles-into-boiling-water-for-10-minutes.jpgAdd peanut oil to a wok (large frying pan, if you have no wok )over high heat. Once the peanut oil is heated add scallions, garlic and red chilies. Stir-fry for 1 to 2 minutes.heat-peanut-oil-and-add-vegetables-and-stir-fry-1-2-minutesNext add the chicken, lime juice, fish sauce and eggs. Stir-fry over medium heat for 2 to 3 minutes, or until eggs have set and pink is no longer in chicken or heated through.add-chicken-lime-juice-fish-sauce-and-eggs...stir-fry-2-3-minutesNext add the bean sprouts, most of the cilantro and the noodles and stir-fry for 30 seconds or until heated through and beans and cilantro are mixed in thoroughly.adding-bean-sprouts-and-cilantroTransfer to a serving platter and sprinkle with peanuts and remaining cilantro and serve right away with lime wedges if you wish.Pad-Thai-Noodles-with-Chicken

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Ingredients for Making Amazing Asian Food

Ingredients for Making Amazing Asian Food

Throughout the Asian world, they have their own unique cuisine.  The first countries that come to mind in most conversations when we talk about the Asian world is Japan, China, Korea, and Vietnam. The following map shows the actual world of Asia. Yes, it includes the Middle East and Russia.

southeast Asian countries

Asian food can even be healthy for you when cooked right. Some of the unique foods from the Asian world:

Chinese food

Chinese Food

Russian Food

Russian Food

Japanese Food

Japanese Food

The following is a basic list of food stuffs used in preparing Asian Cuisine along with preparations and techniques.

Bamboo Shoots

Bamboo shoots are called for in many Asian recipes. In order to prepare a bamboo shoot for cooking you need to peel them and boil the white inner stalks for 30 minutes in water. If you are using canned bamboo shoots you will only need to boil them for 10 minutes, or if they are going into curries or soups, boiling might not be required.

Basil (fresh)

There are three types of basils used in Thai cooking; sweet, holy and lemon. Sweet basil is much easier to find because it is commonly used in western cooking. Holy basil has a spicier taste and can be recognized by its slightly purple leaves. Lemon basil has a lemony flavor and can be detected by its distinct lemony scent. If you can only find sweet basil you can compensate for holy or lemon basil by adding finely chopped chili peppers or a bit of lemon rind.

Bergamot

Also known as kaffir lime leaves has a slightly limey flavor which goes well with all Thai dishes. Since this may be hard to find, granted lime rind can be used in its place although it is a poor substitute.

Chili paste

This can be bought in bottles or tubes in almost any supermarket. Used for adding spice and flavor to most dishes, a particularly popular version by Thai cooks is burnt mild chili paste.

Chinese mushrooms

Mushrooms are added to a lot of Asian cooking and many people chose to use the dried variety because they are cheaper and have just as much flavor and nutritional value. You will need to soak the mushrooms in warm water for 30 minutes before using them and the stems are usually discarded because of their tough nature.

Coconut milk

Coconut milk can be bought in cans almost anywhere. If the recipe you are using calls for coconut cream scoop the harder white substance that has formed at the top of the can. If you need coconut milk, stir the can thoroughly before using.

Curry Paste

While some people prefer to prepare their own curry pastes, many bottled curries are available at the supermarket. Most recipes use red, green or yellow curry.

Fish sauce

Made from collecting the liquid off of fermenting salted fish, this pale, watery brown sauce is sometimes used to replace all the salt in recipes. It is very flavorful and compliments all Asian food. It is called for in many recipes but you can also use your imagination with it, as it is very versatile.

Galangal

A close relative to ginger is used in many curries and soups. Since it is quite rare to find fresh you will probably have to purchase it dry and soak it in water for 1 hour before using.

Garlic

Asian garlic might be available in some Asian markets, however if you cannot find it, the Western variety will work just as well. Use the smaller, tighter cloves on your garlic head for Thai cooking because they are more flavorful and will not be over powered by the other herbs and spices used in your dish.

Ginger

Easy to find and used quite often in modern cooking, ginger is extremely healthy and flavorful. It must be peeled before it is grated or chopped. Fresh ginger is much better than dried, although dried may be substituted if needed.

Lemon grass

Lemon grass is one of the most commonly used items in Asian cooking. It is a long stalk that looks like a small leek. The hard outer portion should be removed and the lower, bulbous part is used. You can either add sliced pieces to your food while it is cooking and remove them before serving your dish, or you can blend them in a food processor so they can be consumed with the dish, which will give it more flavors.

Palm Sugar

Some Asian recipes call for palm sugar which is available in some Asian markets as cellophane wrapped blocks. If palm sugar is unavailable you can substitute with dark brown sugar or real maple syrup.

Rice

The Asian people prefer long-grain white Jasmine rice, which is flavorful and aromatic rice that cools and compliments spicy Thai dishes.

Rice papers

Used for making fresh Asian spring rolls, you can buy rice papers at any Asian food store. To use soak papers (one at a time) in warmish water until they are soft and pliable, then dry off with paper towel and use immediately.

Sesame Oil

An oil that comes from pressed sesame seeds and originated in East India. A very flavorful oil and works very well with Asian cooking.

Preparation and Cooking Techniques

Vegetables

Vegetables used in Asian cooking should be cut as finely as possible. The idea is that the smaller they are chopped, the less time they will need to be cook, therefore retaining as much nutrients as possible.

Stir frying

Oil should be poured into a wok (or similar pan) and vegetables should be added over high heat while being constantly stirred. Vegetables should only be stir fried for a couple of seconds so they remain crisp and brightly colored.

Mortar and Pestles

Perfect for making sauces, curry pastes and salads, every Thai cook should own a mortar and pestle preferably made out of clay or wood.

Mincing

Since Asian cooking uses so many intensely flavorful ingredients they should all be chopped very finely so one flavor never overpowers the other. You should always use a very sharp knife for this.

Roasting and grinding spices

When adding spices and herbs to your Asian dish you should always roast them by slowly heating each spice individually in pan until they begin to crackle and turn brown. When each spice is done roasting they should be ground very finely in a food processor or mortar.

A 2 minute video demonstration of an Asian Cuisine Recipes : Tips for Pot Sticker Soup Ingredients

For more video demonstrations of Asian food click here.

Image Credits:

Header Image anhvabe / 123RF Stock Photo

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