I discovered the secret to melt-in-your-mouth chicken is a process called “velveting” and I do it every time now. A simple cornstarch, acid (vinegar or soy sauce) and egg white marinade 30 minutes before a 60 second parboil, velveting is a pre-cooking technique used to prevent delicate foods from overcooking. The velvet coat protects the flavor and texture of the food when it is placed into hot oil or water.  Velveting is not a tenderizing method, but it keeps foods from becoming tough. Continue reading →

Nuoc cham

Makes ¾ cup
3 tablespoons lime juice (1 fat lime)
2 tablespoons palm sugar
½ cup water
2 ½ tablespoons fish sauce
1 small garlic clove, finely minced
1 teaspoon chili garlic sauce or Sriracha Continue reading →

1 tablespoon peanut butter
3 tablespoons skim milk or soymilk or coconut milk or almond milk
1 teaspoon garlic powder
1 teaspoon soy sauce or 1 teaspoon oyster sauce
1 tablespoon chili sauce or 1 tablespoon ketchup
1 dash chili flakes

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1/4 cup sugar
1/3 cup chicken broth
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons rice vinegar
1/4 teaspoon salt
1 garlic clove , minced
2 teaspoons cornstarch
1 teaspoon cold water

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1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
The zest of 1 orange

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1/4 cup low sodium soy sauce
1/8 cup oyster or hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon palm sugar
1 teaspoon sesame oil
Coarse ground black pepper
1 tablespoon minced garlic
1 tablespoon minced ginger

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1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal or 1/2 teaspoon Sriracha

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3 tablespoons low sodium soy sauce
3 tablespoons sugar
2 tablespoons rice wine
1-1/2 tablespoons rice wine vinegar
1/2 cup  broth
1 tablespoon minced fresh ginger root
2 teaspoons minced garlic
1 teaspoon toasted sesame oil
1 tablespoon chili paste or 1 teaspoon Sriracha
2 teaspoons cornstarch

Mix all ingredients in a saute pan. Cook at medium temperature until thickened, stirring occasionally.

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RELATED: The best tasting, CRISPIEST sweet and spicy tofu 

I’m not a snacker. I like to eat when I eat. When I’m relaxing, my hands are usually kept busy checking Facebook on the iPad. I don’t drive and eat. I don’t eat in my office or bedroom. If I have the tv on, the only snack I allow myself is a bag of spinach that I eat leaf by leaf.  No mindless tv watching and no mindless eating.  I have a bad habit I fall into when I’m busy, and that’s to eat twice a day. Lately that’s about 2:00pm and 2:00am.  I feel more energized when I can make myself eat every 4-6 hours. That’s more efficient fuel for my body, but I let time get away from me. Hours can fly by and before I know it, I’ve not eaten for 12 hours. I’m remedying that by readying small meals and snacks this week that are easy to grab and go. I’ve been eating lots of organic celery filled with Bettern Peanut Butter, the lowfat, defatted peanut butter I like.  It’s quick and tasty fuel, and nutritious as well.

1/4 cup creamy peanut butter
1/4 cup light sodium soy sauce
1/2 tablespoon ground ginger
2 tablespoons minced garlic
2 tablespoons vegetable broth
2 tablespoons apple cider vinegar
2 tablespoons hot chili oil or Sriracha
1 tablespoon palm sugar
1/2 tsp sesame oil

Sauce: Combine ingredients in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.