Broccoli Stir-Fry With Chicken and Mushrooms

by Mark Bittman

INGREDIENTS

• 2 tablespoons good-quality vegetable oil
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh ginger
• 4 scallions, chopped
• 1 pound broccoli, trimmed and cut into bite-size pieces, the stems no more than 1/4-inch thick
• 8 ounces button mushrooms, cleaned, trimmed and sliced
•  Salt
• 1 cup water
• 8 ounces boneless, skinless chicken breasts or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
• 2 tablespoons soy sauce
•  Freshly ground black pepper

PREPARATION

1. Put a large, deep skillet over medium-high heat. When it’s hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
2. Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
3. Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
4. Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you’ve scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.

• Stir-fries work with virtually any combination of vegetables; protein-dense food (meat, poultry, fish, tofu, etc.) is optional. Use pork (like shoulder), shrimp, beef (like sirloin), or tofu instead of chicken; slice the meat thinly or the tofu into cubes. Use cabbage, cauliflower, asparagus, green beans, snow peas, carrots or spinach in place of either the broccoli or the mushrooms or both. Or use other mushrooms. Use fish sauce instead of soy sauce and finish with a squeeze of lime to give it a Southeast Asian flavor. Use olive oil, skip the ginger, use onion instead of scallion, and substitute 1 tablespoon chopped rosemary or thyme to give it a Mediterranean flavor profile. Use coconut milk instead of water and 1 tablespoon curry powder instead of soy sauce to give it an Indian flavor profile.

Reversed Impossible Chocolate Flan

Melissa Clark

• Time1 hour, plus 2 hours' cooling
• Yield10 to 12 servings

 

Andrew Scrivani for The New York Times

In this magical recipe by Ben Mims from his cookbook "Sweet & Southern" (Rizzoli 2014), vanilla cake and chocolate custard are layered into a Bundt pan before baking. In the oven, the two switch places, with the heavier custard sinking while the cake rises to the surface. Once unmolded, you end up with a tender band of cake on the bottom and creamy, wobbly flan on top. It’s rich, soft, deeply fudgy and a hit at dinner parties.

Ingredients

For the cake batter

•  Nonstick cooking spray
• 1 ½ cups/185 grams all-purpose flour
• ½ teaspoon/3 grams kosher salt
• ½ teaspoon/3 grams baking soda
• ½ teaspoon/2 grams baking powder
• ¾ cup/177 milliliters unsweetened coconut milk
• 1 tablespoon/15 milliliters distilled white vinegar or coconut vinegar
• 1 teaspoon/5 milliliters coconut extract (optional)
• 1 teaspoon/5 milliliters vanilla extract
• 1 stick/113 grams unsalted butter, at room temperature
• ¾ cup/150 grams sugar
• 1 large egg

For the custard

• 1 14-ounce can/414 milliliters sweetened condensed milk
• 1 12-ounce can/355 milliliters evaporated milk
• ½ cup/37 grams Dutch-process cocoa powder
• 1 teaspoon/5 milliliters vanilla extract
• 4 large eggs

Preparation

Make the batter

1. Place a rack in the center of the oven and heat to 375 degrees. Spray a 10-inch Bundt pan with cooking spray.
2. In a bowl, whisk together flour, salt, baking soda and baking powder. In another bowl, whisk together coconut milk, vinegar and extracts.
3. Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and smooth the top.

Make the custard

1. Put all ingredients in a blender and blend until smooth. Hold a soup spoon upside down over the cake batter in pan and gently pour custard over the back of the spoon so it lands gently on cake batter without disturbing it.
2. Set Bundt pan in a large roasting pan and place in oven on the center rack. Pour enough very hot water into roasting pan to come halfway up sides of Bundt pan. As cake bakes, custard will sink to bottom of pan. Bake until a toothpick inserted into cake comes out clean, 45 to 55 minutes. Transfer Bundt pan to a wire rack to cool completely, at least 2 hours.
3. To serve, place a plate or platter upside down over the Bundt pan and invert.

Adapted from “Sweet & Southern” by Ben Mims

Simple Stocks for Soup on the Fly

by Mark Bittman

For years, I’ve written about the merits of homemade stock (or at least stock made by a real person), even insisting that if it’s a choice between canned or boxed stocks and water, you’re better off with water. At their best, the canned and boxed versions taste like salt; at their worst, like chemicals.

But here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on this time of year, water needs some help.

Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. The process may be as simple as simmering in water fresh herbs, mushrooms or even tea, or browning aromatics to create richness, or adding staples like crushed tomatoes or coconut milk. To further maximize flavor in minimal time, it pays to reach for ingredients that pack a punch, like miso, anchovies, chipotles, Parmesan rinds, sometimes even leftovers.

These recipes are meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups. In the continuing spirit of speed, convert these into soups using things that also cook quickly: some combination of chopped greens or other tender vegetables, cooked grains or beans, shellfish or thinly sliced meats. The recipes here yield about six cups of stock, enough for four servings of soup.

I tend to make these sorts of on-the-fly stocks in small, one-time-use batches, but if you want or need to store them, you can do so in the freezer for weeks or months, or in the fridge for a few days. Whether you stock up or not, take comfort in knowing that soup is never more than a few minutes away.

Coconut Stock

Thai-style (pictured): Combine 4 cups coconut milk, 2 cups water, 1 tablespoon fish sauce (or to taste), the juice of a lime and some chunks of ginger (you can leave the skin on), chile, garlic and lemon grass (if you can find it). Bring to a boil, simmer and strain.

Indian-style: Sauté a chopped onion in oil until deeply browned, then add 2 tablespoons curry powder and cook, stirring, until fragrant. Add the coconut milk, water and ginger. After simmering, take out the ginger (no need to strain it unless you don’t want the onion).

Mushroom Stock

Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water. It need not be more complicated than this, but adding some onion, carrot or celery makes it even better. Bring to a boil, and simmer. Strain the mushrooms out if you like, but make sure to use them for something.

Miso Stock

So simple it almost feels like cheating. Bring 6 cups water almost to a boil. In a separate bowl, combine ⅓ to ½ cup miso with a splash of the simmering water; whisk until smooth, then, with the heat at a minimum, whisk the miso mixture into the pot. Do not boil this mixture, but heat added ingredients gently.

Herb Stock

Combine 6 cups water with a small handful of rosemary, thyme or sage sprigs, a large handful of parsley sprigs, a few bay leaves, 1 or 2 crushed garlic cloves and a pinch of black peppercorns. Bring barely to a simmer, then turn off the heat; steep a few minutes, and strain.

Smoky Tea Stock

A perfect broth for udon noodles. Drop some sliced ginger into 6 cups water, bring to a boil, then turn off the heat. Let rest for a few minutes, then stir in ¼ cup Lapsang souchong tea leaves (green tea is also good). If you can’t find loose tea leaves, use 4 tea bags. Steep for 5 or 10 minutes, then strain. Season with soy sauce if you like, and add some black pepper.

Prosciutto-Parmesan Stock

Combine some prosciutto rinds or ends (or 4 ounces sliced prosciutto), a few pieces of Parmesan rind, 2 crushed garlic cloves, a rosemary sprig and 6 cups water. Bring to a boil, simmer, then strain.

Rustic Tomato Stock

Italian-style (pictured): Sauté 1 tablespoon minced garlic and 2 teaspoons minced anchovies in olive oil until fragrant. Add 3 cups crushed canned tomatoes, 3 cups water and a sprig of thyme, rosemary or basil (or a combination) if you like. Bring to a boil, simmer, then fish out the herbs if you used them.

Mexican-style: Substitute 1 tablespoon minced chipotle in adobo for the anchovies, and add a small minced red or yellow onion to the sauté. Stir in the juice of a lime at the end.

Japanese Beef and Rice Soup

• Time: 10 minutes
• Yield: About 8 cups

 Evan Sung for The New York Times

When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead. Soon he had designed an entire system of healthful eating (and drinking) around the stuff. This soup, wintry but light, is a satisfying example. At Brodo, a takeout window that he opened in 2013, a to-go cup of broth can be customized in as many ways as an espresso at Starbucks — with ginger juice, mushroom tea and other aromatics and add-ons. This is easy to pull off at home, too.

Ingredients

• 7 cups beef bone broth (see recipe)
• 10 to 12 ounces shredded cooked beef short ribs (from making broth, or use 1 pound shredded braised beef)
• 1 teaspoon finely grated fresh ginger
• 3 ½ ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced (about 1 1/2 cups)
• 1 cup cooked brown rice
• ½ cup nori crinkles (or slice up toasted nori sheets into 1/2-inch squares)
• 2 tablespoons tamari
•  Juice of 1/2 lemon
• 1 bunch scallions, white and pale green parts only, thinly sliced (about 1/2 cup)

Preparation

1. Bring broth to a boil over high heat. Stir in meat, ginger, shiitakes, rice, nori, tamari and lemon juice; cook 2 minutes. Stir in scallions. Ladle into bowls and serve.

Adapted from “A Good Food Day” by Marco Canora

Chocolate and Salty Peanut Cookies

• Time:50 minutes
• Yield: About 20 cookies

These cookies offer a terrific blend of salty and sweet, with the crunch of the peanuts lending a bit of texture to a chewy treat. They are also very easy to make and require only about an hour. But do watch the timer -- if they are overcooked, they will lose their chewiness.

 

Featured in: The Joy Of Cooking And Baking, Really. 

Ingredients

• 6 ounces (1 1/2 sticks) unsalted butter
• 1 packed cup light brown sugar
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup semisweet chocolate morsels
• 1 cup salted peanuts

Preparation

1. Using a microwave oven or in a small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts.
2. Refrigerate bowl of cookie dough for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
3. Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2-inch thick (slightly less than 3 tablespoons of dough for each cookie). Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will lose their chewiness as they cool.
4. Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.

Beef Bone Broth

From New York Times.

• Time: At least 5 hours 45 minutes
• Yield: About 3 quarts

Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones. (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries. This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.

 

Ingredients

• 1 ½ pounds bone-in beef short rib
• 2 ½ pounds beef shank or oxtail
• 2 pounds beef knucklebones or neck bones, or a combination of both (or add 1 more pound beef shank or oxtail)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• ¼ cup apple cider vinegar
• 3 carrots, peeled and coarsely chopped
• 3 celery stalks, coarsely chopped
• 2 onions, halved and peeled
• 1 (14.5-ounce) can tomatoes (they can be whole, peeled or diced)
• 1 head garlic, excess skins removed, top chopped off to expose the cloves
• 2 bay leaves
• 1 bunch fresh flat-leaf parsley
• ½ bunch fresh thyme
• ¼ ounce dried shiitake mushrooms
• 1 tablespoon black peppercorns

Preparation

1. Heat oven to 350 degrees. Place meat and bones in a roasting pan or on a large rimmed baking sheet. Drizzle with olive oil, turning to coat, then brush all over with tomato paste. Roast until browned, 30 to 35 minutes. They don’t need to cook all the way through but to just develop some color.
2. Put roasted meat and bones in a 12-quart stockpot and add vinegar and enough cold water to cover by 3 inches (about 6 quarts). Bring to a boil, then reduce to a low simmer, uncovered, for 2 to 3 hours. While simmering, occasionally skim fat and foam from the top using a ladle.
3. Add all the remaining ingredients. Continue to simmer, uncovered, for a minimum of 3 hours. If using knucklebones, simmer overnight, 9 to 15 hours, so the knucklebones have sufficient time to break down.
4. Remove meat and bones with a slotted spoon or tongs; reserve meat for another use (such as soup). Pour broth through a fine-mesh strainer into a large heatproof bowl. Once broth has cooled, store in the refrigerator in an airtight container.

Smoky Chickpea, Red Lentil & Vegetable Soup

From Once Upon a Chef.

By Jennifer Segal

Servings: 6

Total Time: 30 Minutes

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 large carrot, diced
• Heaping 1/4 teaspoon smoked paprika
• 3/4 teaspoon cumin
• 4 cups low sodium vegetable or chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1/3 cup red lentils
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (14.5-ounce) can chickpeas, drained and rinsed
• 1 cup cooked vegetables, frozen peas or chopped fresh greens (or any combination)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
2. Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth. Add the puréed soup back to the pot and stir. Taste; if you want the soup to be thicker, purée a bit more soup. Add the cooked vegetables, frozen peas or chopped greens and simmer until the soup is hot and the vegetables are warmed through. Ladle the soup into bowls and serve.

Nutrition Information

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• Per serving (6 servings)
• Calories:222
• Fat:7g
• Saturated fat:1g
• Carbohydrates:32g
• Sugar:7g
• Fiber:10g
• Protein:10g
• Sodium:622mg

Pasta e Fagioli (Pasta & Beans Soup)

From Once Upon a Chef.

By Jennifer Segal, adapted from Chef Joe Cicala's recipe in the The Washington Post

Servings: 4

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for serving
• 4 ounces pancetta, diced
• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 medium ribs celery, finely diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 6 cups low sodium chicken broth
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (14.5 ounce) cans cannellini beans or chickpeas (or combination), rinsed and drained
• 1/4 cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
• 1 cup diced or chopped canned tomatoes, with their juices
• 2 bay leaves
• 1 tablespoon minced fresh rosemary
• 3/4 cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
• 1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving

Instructions

1. Heat the 2 tablespoons of olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onion, carrot and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't stick to the bottom of the pan and burn.
2. Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, diced tomatoes, bay leaves and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 15-30 minutes, depending on the type of lentils you used.
3. Use a slotted spoon to transfer 1 cup of the bean mixture and a little liquid to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside.
4. Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, anywhere from 8-12 minutes depending on the type of pasta you used. The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaves.
5. Stir the reserved puréed bean mixture into the soup. (If you're having a hard time getting the mixture out of the blender, remove as much as you can with a rubber spatula, then add some of the hot soup broth to it and swirl around to loosen it up; it should come right out.) Cook briefly, until the soup is heated through.
6. Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1-2 cups of water or more chicken broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls. Drizzle each portion with a touch of extra-virgin olive oil and sprinkle with more cheese, if desired.
7. Note: This soup is best served immediately; as it sits, the pasta and beans soak up the broth. If the soup gets too thick, you can thin it with a bit of broth or water.

Nutrition Information

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• Per serving (4 servings)
• Serving size:About 2 cups
• Calories:691
• Fat:25g
• Saturated fat:8g
• Carbohydrates:81g
• Sugar:7g
• Fiber:17g
• Protein:36g
• Sodium:1214mg
• Cholesterol:26mg

24 Easy Health Lunches to Bring to Work

From Buzzfeed.

Curried Lentil Soup

From Shape - Easy Soup Recipes.

1 onion, chopped
1 cup lentils
1 tablespoon curry powder
1 teaspoon garam masala
6 cups low-sodium chicken or vegetable broth
2 cups packed shredded kale or spinach
Sliced scallions (garnish)

1. Cook onion in 1 tablespoon healthy oil (such as olive or canola) until softened.
2. Add remaining ingredients except garnis. Simmer for 20 to 30 minutes.
3. Puree in a blender until soup is smooth and creamy.
4. Season to taste with salt and pepper, and add garnishes as desired.

Embutido

From New York Times.
by Francis Lam.

This recipe for embutido, a festive Filipino meatloaf featuring ingredients that appeared in the Philippines during the American occupation, is adapted from Emma Phojanakong. She often prepares it as a stuffing for chicken; inspired by that, this recipe features a simple citrus-and-soy-spiked chicken sauce to go alongside. Serve it with watercress and steamed white rice, but it also makes great next-day sandwiches.

INGREDIENTS

• 4 large eggs
• ¼ pound Edam cheese, grated
• ¾ cup finely diced smoked ham
• ¾ cup fresh or frozen peas
• ⅓ cup raisins
• ½ medium onion, finely minced
• 4 canned Vienna sausages, thoroughly mashed with a fork
• ⅓ cup sweet relish
• 3 tablespoons ketchup
• 1 teaspoon kosher salt, or to taste
•  Black pepper, to taste
• 1 ½ pounds ground pork

FOR SAUCE AND SERVING

• 4 ½ tablespoons calamansi juice (or combine equal parts lime and orange juice with a pinch of orange zest)
• 3 tablespoons soy sauce
• 3 cups best-quality low-sodiumchicken broth
• 1 tablespoon cornstarch
• 3 tablespoons butter, cut in chunks
• 1 bunch watercress.

PREPARATION

1. Preheat oven to 300. Put 2 eggs in a saucepan, and cover with cold water. Bring to a boil, cover, turn off heat and let sit for 5 minutes. Remove eggs, and place in cold water to cool, then peel and cut in half lengthwise.
2. In a large mixing bowl, beat the remaining 2 eggs, and combine with the cheese, ham, peas, raisins, onion, sausages, relish, ketchup, salt and a few cracks of black pepper. Fold in the ground pork, then mix it with your hands until thoroughly combined and the mixture starts to stick together. Heat a dry frying pan over medium heat, and cook a spoonful of the mixture. Taste the mixture, and add more salt or pepper if needed.
3. Line a large baking pan with greased foil, leaving some overhang on all sides. Spread the embutido mixture into a rectangle about 12 by 17 inches. Place the boiled egg halves in a line down one of the long sides of the rectangle. Starting from that edge, lift the foil to roll the meat mixture — with the eggs — over itself, and roll all the way to the other side to form a cylinder (like a jelly roll). Pat the embutido to create a uniform shape, and wrap the foil tightly around it, crimping the ends to seal.
4. Place the foil-wrapped embutido in the center of the pan, and place in the oven. After 45 minutes, remove the embutido and turn on the broiler. Unwrap the foil and let embutido rest for 10 minutes, then broil until lightly browned, about 3 minutes. Let rest 3 minutes, then slice.
5. While the embutido is roasting, set a small saucepan over medium-high heat and combine 3 tablespoons calamansi juice, soy sauce and broth. Simmer until reduced by half. Thoroughly combine the cornstarch with the remaining calamansi juice and whisk into the sauce. Bring to a boil, and when it is thickened, remove from heat. When embutido is cooked, reheat sauce over medium heat until steaming, then whisk in butter, one chunk at a time, to emulsify.
6. Serve embutido on a platter with watercress and sauce, with steamed white rice on the side.

Crispy Smashed Fingerling Potatoes

From Fine Cooking.

With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties. Of course, you don’t have to have a party to make these. They’re just as good served with Sunday dinner as a side dish with roast chicken or meatloaf. And garnished with a bit of sour cream and chives, they make a nice starter.

12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)

2-3/4 tsp. kosher salt

1/2 cup extra-virgin olive oil

Herbs (optional)

Optional sauce:

4 oz Coconut Milk

3 T Curry Powder (for curry sauce)

3 T Honey

1 1/2 T Fish Sauce

1 1/2 T Chili Garlic Sauce

Boil the potatoes:

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.

While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

Flatten and cool the potatoes:

Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch (option: use bottom of glass or dough scraper to flatten potatoes). Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.

Roast the potatoes

Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Sprinkle the potatoes with about 3/4 tsp. salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herbs you have available) and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 to 40 minutes, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.

Make curry sauce. 
Combine coconut milk, 3 T curry powder, honey, fish sauce, and chili garlic sauce in a medium saucepan. Simmer over low heat for 20 minutes or until it thickens to a gravy-like consistency.

Make Ahead Tips

Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 270; Fat (g): fat g 20; Fat Calories (kcal): 180; Saturated Fat (g): sat fat g 3; Protein (g): protein g 2; Monounsaturated Fat (g): 15; Carbohydrates (g): carbs g 20; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 520; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2;

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Fingerling potatoes  boiled then crushed flat with the glass later (pwet ng baso) and seasoned with salt pepper & olive oil! Bake to a crisp! Worthy mojo replacement if not an improvement!