Ming Tsais Traditional Spicy Sambal Food

SAMBAL SWEET POTATO PUREE

Steps:

• Place cream and garlic in saucepan and on low heat, reduce the cream to 1 cup. Scoop out potato into a food processor. Puree and add cream, sambal, butter, salt and pepper. Check for seasoning. Keep warm for serving.

MING TSAI'S TRADITIONAL SPICY SAMBAL

Steps:

• * In a medium saucepan, combine the jalapeños, Thai chiles, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes. * Add the vinegar and cook until reduced by half, 12 to 15 minutes. * Remove from the heat and add the sugar and salt. * Cool to room temperature. * Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture. * Store in the refrigerator in a tightly sealed jar. Lasts 1 month, refrigerated.

SPICY MANGO SALSA

Steps:

• In a bowl, mix all ingredients. Chill before serving.

CRAZY CHICKEN - RICE NOODLE STIR-FRY

Steps:

• Fill up a large bowl with warm water. Add the noodles and soak them until they are tender, about 20 minutes. Drain and set aside.
• While the noodles are soaking, you can combine the fish sauce, lime juice, sugar and sambal - in a small bowl. Stir until dissolved.
• Heat up a wok or large skillet over high heat. Add the oil and swirl to coat the pan.
• Add the shallots and stir-fry until brown - about 1 minute.
• Add the chicken and stir-fry, breaking up the meat, until cooked through - about 3 minutes or so.
• Add the noodles and sauce mixture and heat through, stirring.
• Add the scallions and basil ribbons and give them a toss.
• Garnish (opt.) with the lime wedges and basil sprigs and serve immediately.

MING TSAI'S CHICKEN CHOW MEIN MY WAY

Steps:

• In a large bowl, combine the cornstarch and wine and mix. Stir in the oyster sauce, ginger, scallions, the 1 teaspoon pepper, and the sambal oelek. Add the chicken, stir to coat, and allow to marinate covered and refrigerated for at least 2 hours and preferably overnight.
• Bring a large pot of salted water to a boil. Fill a bowl with water and add ice. Add the lo mein to the boiling water and cook until al dente, about 5 minutes for fresh, 10 to 15 minutes for dried. Drain and transfer the noodles to the ice water. When cold, drain and toss with 1 tablespoon of the oil. Set aside.
• Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat. When the oil shimmers, add the garlic and shiitakes and stir-fry until the mushrooms are soft, about 4 minutes. Remove the mushrooms and set aside. Add the remaining 2 tablespoons of the oil and, when hot, add the chicken (shake off excess marinade) and stir-fry until almost cooked through, 6 to 8 minutes. Add the bok choy and pea pods and stir-fry until crisp-tender, about 3 minutes.
• Add the stock and season with the salt and pepper to taste. Add the reserved shiitakes and the noodles. Stir to coat, and heat through, about 5 minutes.
• Correct the seasonings and serve.