Recipes

Thai

Drunken Noodles

From [1]

NOODLES

• 7 oz /200g dried rice noodles , wide (Note 1)

STIR FRY

• 2 tbsp oil (peanut, vegetable or canola)
• 3 large cloves of garlic , minced
• 2 birds eye chilli or Thai chillies , deseeded, very finely chopped (Note 2)
• 1/2 onion , sliced
• 200 g /7oz chicken thighs , cut into bite size pieces (breast ok too)
• 2 tsp fish sauce (or soy sauce)
• 2 green onions , cut into 3cm/2" pieces
• 1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)

SAUCE

• 3 tbsp oyster sauce
• 1 1/2 tbsp light soy sauce (Note 4)
• 1 1/2 tbsp dark soy sauce (Note 4)
• 2 tsp sugar
• 1 tbsp water

INSTRUCTIONS

1. Prepare noodles per packet directions.
2. Mix Sauce in a small bowl.
3. Heat oil in wok or large heavy based skillet over high heat.
4. Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
5. Add onion, cook for 1 minute.
6. Add chicken and fish sauce, and fry until cooked, around 2 minutes.
7. Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
8. Remove from heat and immediately add basil, toss until just wilted, then serve immediately.

Gumbo

Basic Sausage Gumbo

Ingredients

1 Green Pepper
1 Large Jalepeno
1 White Onion
2 Sprigs of Celery
1 Quart of Chicken Stock
1 Teaspoon of Thyme (dried or fresh)
5 Bay Leaves
1 Tablespoon of Salt
1/2 Tablespoon of Pepper (30 turns)
1 Teaspoon Cayenne
White Rice
3 links of Sausage (Anduoni or Smoked)
1/2 cup of All Purpose Flour
1/2 cup of Oil (Sunflower or Grapeseed)

Directions

1. Dice Green Pepper, Jalepeno, White Onion, and Celery and Combine
2. Dice Garlic (do not combine)
3. Dice Sausage into small coins
4. Heat Oil until it smokes and gradually wisk in the flour
5. Whisk carefully over medium heat for 20 to 30 minutes or until dark brown (watch carefully.. it will burn easily)
6. Add Vegetables and cook until translucent (couple minutes)
7. Add Garlic and cook until translucent (couple minutes)
8. Add Chicken Stock slowly
9. Add spices and sausage
10. Cover and cook for 3-6 hours, stirring frequently

Salsa

Salsa - semibacony

Anyhow, I only know how to make a bunch of salsa at once, and I don't have any preset measurements, I just buy all the ingredients in amounts that look good to me.
So here goes. I generally use roma tomatoes, because they are just good for salsa in general.
Roma tomatoes - I probably use around 5 lbs or so I think.
White onions - I used 2 for this batch
Garlic - I used 3 whole bulbs of garlic. I don't think you can use to much garlic.
Jalapeños - a good handful or so.
Serranos - a good handful or so.
Yellow chile peppers - same as above.
Habaneros - I used about a small handful or so. I just use these to the heat up a few notches. I don't think you can make it too hot, if it tastes good. 
One of these days, if I can easily get my grubby little paws on some ghost chiles, I will probably use those.
Cilantro...of course - I used about two full bunches.
And key limes - I think I used 3 in this batch. The limes give it this fresh little boost of flavor, that will set your salsa apart, and just tastes very good.
And a decent amount of salt.
I blend everything, including the limes, then repeatedly dump from the blender to the large container.
After everything is blended, I just use a large spoon, and mix it all, while adding salt to taste. 
Then, I really like to leave the container in the fridge for a half day or so, for all the flavors and heat to fully come out.