This traditional, often colorful Asian dessert soup, called “Bo Bo Cha Cha,” is a popular street food in Singapore and Malaysia. The base is coconut milk and features a variety of colorful sweet potatoes and yams. Purple sweet potatoes would be a great addition to this soup. It’s super easy to prepare, and can be served as a chilled soup starter or as a dessert. You may even get up and dance the Cha Cha after eating this soup!
- 4 small sweet potatoes, peeled and cubed
- 3 small yams, peeled and cubed
- 1 can coconut milk (14.5 ounces)
- 1 cup water
- Steam the sweet potatoes and yams in a steamer until they are soft, but not mushy (about 10 minutes). Bring the coconut milk mixed with the water to a boil. Add in sweet potatoes and yam and boil another 5 minutes. Do not over-boil. Serve chilled.
Have you ever eaten a dish at a restaurant that you’ve “oohed and aahed” over? Well, fellow foodies, you can be assured that this is the one! I’ve been cooking fish in parchment for decades since I first ordered it at this little Danish restaurant in Miami. It’s very simple to prepare, just stuff everything in and bake! And, here’s the best part: zero oil or butter = very few calories! When I made this the other night for my husband he said it was the best Chilean sea bass he’s ever had. Just sayin’!
Note: Parchment pouches make for a beautiful presentation served table side, but can be substituted with aluminum foil.
- Parchment paper
- 4 (6 to 7 oz.) portions Chilean sea bass
- Salt & freshly ground pepper
- ¼ cup reduced sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 3 Thai chili peppers, seeded and chopped
- 4 heads baby bok choy, ends trimmed
- 4 cloves fresh garlic, chopped
- 1 shallot, chopped
- Small red bell pepper, seeded and chopped
- Small yellow bell pepper, seeded and chopped
- ¾ cup shiitake mushrooms, stemmed and sliced
- 3 green onions, sliced
- Preheat oven to 375 degrees. Tear off 4 large sheets of parchment paper, about 12-14 inches long. Season the sea bass lightly with salt and pepper and set aside. Combine the soy sauce, rice vinegar, honey and chili peppers and set aside.
- Using two large baking sheets, place one piece of parchment at a time on a baking sheet and start layering the vegetables at a ¼ end of the paper, in this order: bok choy, garlic, shallots, red and yellow peppers, shiitake mushrooms, and green onions. Place a piece of fish on top of vegetables and top with 2-3 tablespoons of the sauce to cover. Fold the large end of the parchment over the fish stack and roll the sides to seal the ends, making a pouch. Repeat this process with the other three sheets and place two pouches on a baking sheet. Lightly spray tops of pouches with cooking spray.
- Bake in oven for 10-15 minutes. Carefully cut open pouches and serve immediately.
Wow! Close your eyes when you eat this dish and you’ll swear you’re at a Thai restaurant! Chicken and cashews have never tasted better together, and yet it’s so easy for you to make in your own kitchen! This dish is bursting with authentic Thai flavors. Round it out with a side of Jasmine rice and a nice cold beer. Ahhhh!
- 3 to 4 Thai chili peppers, seeded and chopped
- 4 tablespoons canola or vegetable oil (divided)
- 1 medium red bell pepper, seeded and chopped
- 1 tablespoon fresh garlic, roughly chopped
- 1 medium shallot, roughly chopped
- 1 tablespoon dark brown sugar
- 2 tablespoons Tamarind paste
- 1 pound boneless, skinless chicken breasts, cubed
- 6 green onions, sliced about 1-inch
- 1 tablespoon fish sauce
- ⅓ cup roasted unsalted cashews
- ½ cup fresh Thai basil leaves, or regular basil leaves
- To make the chili jam: Place chili peppers, 2 tablespoons oil, red bell pepper, garlic, and shallots in a food processor. Pulse until smooth.
- Heat a wok over medium heat and add the chili mixture. Cook, stirring occasionally, for 10 minutes. Add in the sugar and tamarind paste and simmer for 10 minutes until the jam thickens. Remove from wok and set aside in a small bowl. Clean out the wok.
- Reheat the wok over high heat and add the remaining oil. Stir-fry the chicken until browned, about 3-5 minutes. Add to the wok the green onions, cashews, fish sauce, and 4 tablespoons of the chili jam. Stir together until fully incorporated. Stir fry another 2 minutes and top with the basil leaves. Toss. Serve with a side of Jasmine rice.
Adapted from: Authentic Thai Recipes by Periplus Mini Cookbooks