Stir-Fry Chicken in Black Bean Sauce

Chicken in Black Bean Sauce | Pinky's Pantry
This is one of the easiest chicken dishes you can make. My local grocery stocks jars of black bean garlic sauce, but you can also find it in Asian food stores. Black bean sauce is a common condiment in Chinese cuisine. It’s made from fermented black soy beans and is really delicious, though extremely salty so use it sparingly. A little does go a long way with black bean sauce. It’s best to start with a tablespoon at a time, tasting and adding a little more at the end if you need to.

STIR-FRY CHICKEN IN BLACK BEAN SAUCE

  • 2 boneless, skinless chicken thighs, cut in cubes
  • ½ small onion, cut into a half-inch dice
  • 1 bell pepper, cut into a half-inch dice
  • 3 tbsp. black bean garlic sauce, or to taste
  1. Heat a little bit of cooking oil in a wok or frying pan.
  2. Add chicken and 1 tablespoon black bean sauce and stir fry until chicken is half cooked.
  3. Add onions and 1 more tablespoon black bean sauce, continuing to stir fry for another minute.
  4. Finally add bell pepper and remaining 1 tablespoon black bean sauce, and stir fry until bell pepper is crisp-tender.
  5. Taste for seasoning, and stir in a little more black bean sauce if desired.
  6. Serve with hot white rice.
Advertisements

Filipino Buko Pie (Young Coconut Pie)

Buko Pie | Pinky's PantryMy Dad’s family hails from a place called Bay, Laguna in the Philippines. Bay (pronounced “Bah-eh” by the locals) is one of the oldest towns in the province of Laguna. Legend has it that the Datu or Tribal Chief of the area had three beautiful daughters. When the Spanish came to convert the natives to Catholicism, the Datu’s three daughters were baptized and renamed Maria Basilisa, Maria Angela and Maria Elena. The first letters of Basilisa, Angela and Elena were put together to form the name “Bae” which over time changed to “Bay.” The district of Santo Domingo in Bay was actually named after my great-grandfather, Domingo Ordoveza, who was a wealthy landowner in the area.

I remember going to Bay as a little girl with my grandparents. We went every year during the town fiesta. There would be a huge party on the plantation with lots of people, tons of food, games, prizes, and fun. We stayed at the family homestead which I remember as a big, white house surrounded by lanzones trees. Lanzones is a small, yellow fruit native to the Philippines. I remember watching the boys climb the trees to pick the fruit for us to eat.

One of the things I also remember eating is Buko Pie. The province of Laguna with all its coconut trees is famous for its buko pie. Buko is the Filipino word for “young coconut.” As a coconut matures, the meat becomes thicker, firmer and whiter; but young coconut meat is thin, soft and almost opaque in color. That’s the coconut we use to make buko pie. The coconut shell is cut in half and the buko is scraped out with a shredding tool that produces thin strips or strings of the meat. It’s absolutely delicious. Where I live in North America, I can’t get fresh buko (or fresh coconuts for that matter) so I have to buy frozen buko from the Asian grocery stores. It’s not as good as fresh, of course, but it works fine when you’re craving a slice of nostalgia in pie form.
Buko Pie | Pinky's Pantry

FILIPINO BUKO PIE

Crust:

  • 3 cups all-purpose flour
  • 1 tsp. sugar
  • 1 tsp. salt
  • ½ cup cold butter, cut into pieces
  • ¼ cup cold shortening, cut into pieces
  • 5-6 tbsp. cold water
  • 1 egg, for egg wash
  1. Combine flour, sugar and salt in a bowl.
  2. Using a pastry blender or two knives, cut in butter and shortening until the mixture resembles coarse crumbs.
  3. Pinch off a small clump of dough and squeeze it in your hand. If it does not hold together, sprinkle the dough with 1 tablespoon of ice water and blend with a fork. Keep adding ice water, a tablespoon at a time, until mixture just holds together when squeezed in your hand.
  4. Divide dough into 2 balls, one slightly bigger than the other, and flatten each ball into a disk.
  5. Wrap the disks in plastic wrap and refrigerate for at least an hour or up to 2 days.

Filling:

  • 3 pkgs. (about 3 cups) frozen shredded buko, thawed and drained
  • ⅓ cup cornstarch
  • 1 cup buko juice
  • 1 cup evaporated milk
  • ¾ cup sugar
  • ½ tsp. vanilla
  1. In a small saucepan, stir cornstarch into buko juice until completely dissolved.
  2. Stir in evaporated milk, sugar, vanilla and buko.
  3. Cook over medium heat, stirring constantly until thickened.
  4. Remove from heat and set aside to cool.

To Assemble Pie:

  1. Preheat oven to 375ºF.
  2. Sprinkle flour on work surface and roll out the larger of the two disks into a 12-inch circle. When rolling, work from the center to the outer edges, spinning the dough occasionally to get an even round shape.
  3. Transfer the dough to a 9-inch pie plate, pressing into the bottom and up the sides.
  4. Trim off any excess dough.
  5. Place bottom crust in refrigerator while you work on second disk of dough.
  6. Roll out second disk on lightly floured work surface, spinning occasionally to get an even circle large enough to cover the pie.
  7. Take bottom crust from the refrigerator and pour filling into it spreading evenly.
  8. Place top crust over pie.
  9. Roll the edge of the top crust just underneath the edge of the bottom crust and flute the edges together all around the pie.
  10. Make an egg wash by beating 1 egg and 1 tablespoon cold water together.
  11. Brush egg wash all over top crust.
  12. Prick holes on the top crust with a fork to allow steam to escape the pie while baking. You could also cut 6 or 8 vent holes with a sharp paring knife, or cut out decorative designs with a pie crust cutter.
  13. Bake pie in oven for 35-40 minutes or until crust is golden brown.
  14. Cool on a wire rack before slicing.

NOTE:  If you have a food processor, use it to make the pie crust. It makes it so much easier and quicker. Besides, the less you handle the dough, the more tender and flaky your crust will turn out. Just follow the directions as listed, but instead of using a pastry blender or a fork, pulse the ingredients together in the food processor.

Frozen buko comes in plastic bags like this:
Buko Pie | Pinky's Pantry

Quick and Easy Chinese Chicken Salad

Chinese Chicken Salad | Pinky's Pantry
Oh my gosh, is it HOT outside! We hit 104º today! Whew! It’s even too hot to expend the energy fanning yourself! I needed to prepare something cool and refreshing for dinner but I didn’t want to work hard making it. Something quick and easy was in order. Enter my “Quick and Easy Chinese Chicken Salad.” What I love best about this salad is there’s very little prep needed if you buy pre-shredded rotisserie chicken, pre-cut lettuce, shredded carrots, and bottled dressing like I did! Then you literally just need to stack the water chestnut slices to cut them in half, and chop up the cilantro. Easy, peasy!
Chinese Chicken Salad | Pinky's Pantry
The dressing recipe I have here is a pretty simple one to make but if you really want to save time and effort, there are a lot of excellent bottled Chinese Chicken Salad Dressings out on the market. Just buy yourself a bottle and skip making it from scratch. Trust me, it’ll turn out just fine.

QUICK AND EASY CHINESE CHICKEN SALAD

For the Salad:

  • 1 rotisserie chicken, or 4 boneless, skinless chicken thighs or breasts
  • 1 large head romaine lettuce, cut into bite sized pieces
  • ¾ cup shredded carrots
  • 1 small can (8 oz.) sliced water chestnuts, drained and cut in half
  • 1 small can (11 oz.) mandarin oranges, drained
  • 1 cup loosely packed cilantro leaves, roughly chopped
  • 1 cup canned crunchy chow mein noodles (can substitute ⅔ cup slivered almonds)
  • 2-3 tbsps. toasted sesame seeds for garnish (optional)

For the Dressing:

  • ½ cup vegetable oil
  • ¼ cup rice vinegar (plain or seasoned)
  • 3 tbsps. soy sauce
  • 1½ tbsps. sesame oil
  • 1 tbsp. honey
  • 1 clove garlic, minced
  • 1 tsp. peeled, grated fresh ginger
  • ½ tbsp. sesame seeds, toasted
  • ¼ cup creamy peanut butter
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  1. If using rotisserie chicken:  Remove chicken meat from the bones and shred into bite-sized pieces. (I buy it already pre-shredded at Costco.)
    If using boneless, skinless chicken breasts:  Drizzle chicken with olive oil, sprinkle generously with salt and pepper, and bake at 350ºF until chicken is just cooked through, about 30-40 minutes. When chicken is cool enough to handle, shred into bite-sized pieces.
  2. Make dressing by whisking together all of the dressing ingredients in a bowl.
  3. Place chicken, lettuce, carrots, water chestnuts, mandarin oranges, cilantro and chow mein noodles in a large salad bowl.
  4. Pour dressing over everything and toss together gently.
  5. Serve in individual salad bowls and sprinkle with sesame seeds if desired.
  6. Salad can be served cold or at room temperature.

Note:  For those of you who’ve asked me, one of my favorite bottled chinese chicken salad dressings is “Joey D’s Chinese Chicken Salad Dressing & Marinade.” It’s really good, but I’m sure there are others just as good out there. Use your favorite one.