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THE HUGGINS FAMILY

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The Huggins Family Recipes

Home cooking inspired by the world’s kitchens—simple, flavorful recipes made with real ingredients, clear steps, and no extra fluff.

  • Pho Broth

    Pho Broth

    This Instant Pot pho broth delivers deep, restaurant-style beef flavor with charred aromatics, toasted spices, and a clean, glossy finish—perfect for building steaming bowls of pho with your favorite garnishes.

    Ingredients

    • 1 onion, peeled and halved
    • 2 oz (57 g) ginger, crushed
    • 7–8 whole cloves
    • 1 cinnamon stick, broken into pieces
    • 2–3 whole star anise
    • 1 tsp whole fennel seeds
    • 1 tsp coriander seeds
    • 1 black cardamom pod (optional)
    • 2–3 lb (900–1,360 g) mixed beef bones (beef shank, neck, soup bones, oxtail, etc.), roasted until well browned
    • 2 chunks rock sugar (or palm sugar)
    • 2 tbsp (30 ml) fish sauce
    • 2 tsp table salt
    • 10–12 cups (2.4–2.8 liters) water, or enough to reach the Instant Pot max fill line
    • ½ tsp Aji-No-Moto (MSG) (optional)

    Directions

    Char the Aromatics and Spices

    Select Sauté on the Instant Pot. Add the onion, ginger, and all spices. Cook, stirring occasionally, until the onion and ginger are lightly charred and the spices are fragrant.

    Pressure Cook

    Add the roasted beef bones, rock sugar, fish sauce, table salt, optional MSG, and enough water to reach the max fill line.

    Seal the Instant Pot and cook on High Pressure for 1½ hours. Allow a natural pressure release.

    Strain and Chill

    Strain the broth through a fine-mesh strainer, then strain again through a cheesecloth-lined strainer for a clean, clear broth.

    Refrigerate until fully chilled, then remove and discard the hardened fat from the surface.

    Serve

    Reheat the broth to a rolling simmer. Ladle the steaming broth into bowls over cooked rice noodles, thinly sliced raw steak, and thinly sliced onion.

    Serve with Thai basil, bean sprouts, cilantro, sawtooth herb (culantro), sliced jalapeños, green onions, lime wedges, sambal, fish sauce, and hoisin sauce as desired.

    Yield: 3–4 servings.

    Notes

    Preparation

    • Using a whole cinnamon stick broken into pieces keeps the cinnamon flavor warm and present without the harshness that can come from ground cinnamon.
    • For the cleanest, most restaurant-style broth, do not skip the second strain through cheesecloth, and chill fully before removing the fat cap.

    Variations

    • Black Cardamom: Include the optional black cardamom pod for a deeper smoky note. Leave it out for a lighter spice profile.

    Serving Suggestions

    • Keep the broth boldly seasoned, and let each person customize at the table with lime, sambal, fish sauce, and hoisin. A small bowl of sliced jalapeño and extra herbs makes it feel like a pho-shop spread.

    Make-Ahead & Storage

    • This broth is ideal for making ahead; its flavor often improves after a night in the refrigerator.
    • Refrigerate: Store in a covered container for 4–5 days.
    • Freeze: Freeze for up to 3 months, leaving headspace for expansion.
    • Reheat: Bring to a rolling simmer before serving.
  • Greek Pasta Salad

    Greek Pasta Salad

    This Greek Pasta Salad has become a family staple for warm-weather meals and gatherings—bright, briny, and generously loaded with fresh vegetables, feta, and bold Mediterranean flavors. Built around tender orzo and tossed with our homemade Greek Salad Dressing, it’s the kind of dish that tastes even better after a little time to mingle and is easy to adapt to whatever you have on hand.

    Ingredients

    • 1 lb (454 g) orzo, cooked in well-salted water and cooled
    • 1 bottle (16 oz / 454 g) sliced peperoncini, drained
    • 1 bottle (16 oz / 454 g) sliced Kalamata olives, drained
    • 1–2 lb (454–907 g) cherry tomatoes, halved
    • 1–2 English cucumbers, diced
    • 1 red onion, finely diced
    • 1 recipe Greek Salad Dressing with Feta & Olives
    • 12 oz (340 g) feta cheese, crumbled

    Directions

    Prepare the Salad Base

    In a large bowl, combine the cooked and cooled orzo, peperoncini, olives, tomatoes, cucumbers, and red onion.

    Add about three-quarters of the feta and gently toss to combine.

    Dress and Rest

    Add Greek Salad Dressing gradually, tossing until lightly coated. Avoid fully dressing the salad all at once.

    Let the salad rest for 10–15 minutes, then toss again and adjust with additional dressing as needed.

    Finish and Serve

    Fold in or sprinkle the remaining feta just before serving. Taste and adjust balance if needed, keeping in mind that the olives, peperoncini, feta, and dressing all contribute salt.

    Notes

    Preparation

    • Cook the orzo in generously salted water and cool it fully before assembling the salad to prevent excess absorption of dressing.
    • For a milder onion flavor, briefly soak the diced red onion in cold water, then drain well before adding.

    Variations

    • Complete Meal: Add grilled chicken, shrimp, or chickpeas.
    • Vegetable Balance: Adjust the ratio of vegetables, olives, and peperoncini freely; this recipe is intentionally flexible.
    • Shortcut Dressing: Use Ken’s Steak House Greek Dressing with Feta Cheese and Black Olives in place of the homemade dressing; start with a smaller amount and adjust to taste.

    Serving Suggestions

    • Serve chilled or at cool room temperature as a side dish for grilled meats, seafood, or pita-based meals.
    • Garnish with a small handful of fresh parsley or oregano if desired.

    Make-Ahead & Storage

    • This salad can be made several hours ahead and improves as the flavors meld.
    • Before serving, toss again and refresh with a small amount of additional dressing if needed.
    • Store leftovers covered in the refrigerator for up to 3 days.
  • Enchiladas Verdes de Pollo

    Enchiladas Verdes de Pollo

    Green Chicken Enchiladas: Bright, tangy tomatillo sauce, tender chicken, and melty jack cheese wrapped in soft corn tortillas—these restaurant-style enchiladas verdes de pollo get their signature flavor from our homemade Green Enchilada Sauce, finished with cilantro-lime crema and crisp garnishes.

    Ingredients

    For the Enchiladas

    • 1 recipe Green Enchilada Sauce, warmed
    • 12 corn tortillas
    • neutral oil, for soft-frying tortillas
    • 1 cup (240 ml) chicken broth (for loosening sauce and moistening filling, as needed)

    For the Filling

    • 3 cups (about 420 g) cooked shredded chicken (recommended: rotisserie; see optional poached method)
    • 1½ cups (170 g) shredded monterey jack cheese (plus ½ cup / 57 g for topping)
    • ¼ cup (60 ml) crema (or sour cream)
    • ½ tsp table salt, or to taste
    • freshly ground black pepper, to taste
    • 1–2 tbsp (15–30 ml) warm Green Enchilada Sauce (to season chicken before mixing)
    • 2 tsp (10 ml) fresh lime juice (optional, brightens the filling)

    For Assembly & Garnish

    • reserved warm Green Enchilada Sauce (for coating tortillas and topping)
    • Cilantro-Lime Crema, for drizzling
    • Lime Pickled Onions
    • pickled jalapeños
    • fresh cilantro, chopped
    • 1 small white onion, finely diced
    • avocado, sliced (optional)
    • queso fresco or cotija, crumbled (optional)

    Directions

    Prepare the Chicken

    In a bowl, combine the shredded chicken with 1–2 tbsp (15–30 ml) warm Green Enchilada Sauce, ¼ cup (60 ml) crema, 1½ cups (170 g) monterey jack, salt, pepper, and the lime juice, if using. Reserve the remaining ½ cup (57 g) monterey jack for topping. If the mixture seems dry, moisten it with 1–2 tbsp (15–30 ml) warm chicken broth. Taste and adjust the seasoning.

    Optional Poached & Shredded Method

    In a saucepan, add chicken breasts, chicken broth to cover by ½ inch (1 cm), 1 smashed garlic clove, and 1 bay leaf. Bring just to a bare simmer; poach gently until the thickest part of each breast registers 165°F (74°C), about 12–15 minutes depending on thickness. Rest 5 minutes, shred, then proceed as above.

    Warm the Tortillas

    Heat a thin film of oil in a skillet over medium heat. Briefly pan-fry each tortilla for 5–10 seconds per side to soften; stack on a plate and keep covered. Warm the Green Enchilada Sauce separately until just simmering.

    Assemble

    Heat the oven to 350–375°F (177–191°C). Lightly oil a 9 × 13-inch (23 × 33 cm) baking dish; spoon ½ cup (120 ml) warm sauce over the bottom. Working one at a time, dip a warm tortilla into the sauce to lightly coat, add about ¼–⅓ cup (60–80 ml) chicken filling, roll, and place seam-side down in the dish. Repeat with the remaining tortillas. Pour the remaining sauce evenly over the enchiladas; sprinkle with the reserved ½ cup (57 g) monterey jack.

    Bake

    Bake for 20–25 minutes, until heated through and bubbling. Broil for 1–2 minutes at the end for light browning, if desired. Rest for 5 minutes.

    Garnish & Serve

    Drizzle with Cilantro-Lime Crema. Top with chopped cilantro, diced onion, pickled jalapeños, and Lime Pickled Onions. Add avocado slices and crumbled queso fresco or cotija, if using.

    Yield: 6 servings.

    Notes

    Preparation

    • Bloom the Sauce: Simmer the Green Enchilada Sauce for 1–2 minutes with 1 tsp of the neutral oil before assembly for deeper flavor.
    • Corn Tortilla Integrity: A quick soft-fry in oil prevents tearing and keeps the texture soft yet structured.
    • Layered Sauce Effect: Spoon a thin layer over the tortillas before baking, then drizzle a little fresh warm sauce over them after baking for a vibrant finish.

    Variations

    • Suizas Style: Stir ¼–½ cup (60–120 ml) crema into part of the warm sauce for a creamier finish.
    • Cheese Blend: Swap in part Oaxaca or asadero with monterey jack for extra melt and stretch.
    • Vegetable Add-Ins: Fold in a handful of sautéed spinach, roasted corn, or diced roasted poblanos with the chicken.
    • Spicier: Keep the chile seeds or add a diced serrano to the sauce.

    Serving Suggestions

    Make-Ahead & Storage

    • Assemble Ahead: Assemble up to 24 hours in advance; cover and chill. Reserve ½ cup (120 ml) sauce to pour on just before baking.
    • Leftovers: Refrigerate for up to 3 days; reheat covered at 325°F (163°C) until warmed through, adding a splash of broth if needed.
    • Freeze: Assemble without the garnishes, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
  • Green Enchilada Sauce

    Green Enchilada Sauce

    This restaurant-style green enchilada sauce captures the mild, tangy flavor of Las Palmas sauce, with the option to use either fresh or canned ingredients. Smooth, savory, and balanced with just a hint of acidity, it’s perfect for Chile Verde Burritos, Chicken Enchiladas, or chilaquiles.

    Ingredients

    • 2 tbsp vegetable oil
    • 2 tbsp all-purpose flour

    Green Chiles (Use Either):

    • Fresh: 1½ cups roasted, peeled, and chopped Hatch or Anaheim chiles, OR
    • Canned: Two 7-oz cans diced green chiles

    Tomatillos (Use Either):

    • Fresh: 1 lb tomatillos, husked and rinsed, OR
    • Canned: One 28-oz can tomatillos (drained)

    Aromatics:

    • 1 medium onion, roughly chopped
    • 3–4 cloves garlic, peeled
    • 1 jalapeño or serrano, seeded for mild heat

    Seasoning & Liquid:

    • 1½–2 cups chicken broth
    • 1 tsp ground cumin
    • 1 tsp dried oregano (Mexican preferred)
    • 1 tsp kosher salt (adjust to taste)
    • ½ tsp black pepper
    • ½ tsp sugar (balances the tomatillos)
    • 2 tbsp apple cider or white vinegar

    Directions

    Prep the Vegetables

    If using fresh tomatillos, remove husks and rinse. Halve and broil with onion, garlic, and jalapeño, 5–7 minutes, stirring once. If using canned, skip roasting.

    Blend the Base

    Blend tomatillos, chiles, onion, garlic, jalapeño, cumin, oregano, and 1 cup broth until smooth.

    Make the Roux

    Heat oil over medium heat, whisk in flour, and cook 1–2 minutes until pale blond and foamy.

    Cook the Sauce

    Whisk the blended mixture into the roux. Simmer 10–15 minutes, adding broth as needed for consistency.

    Season & Finish

    Add salt, pepper, sugar, and vinegar. Taste and adjust acidity or heat.

    Notes

    Preparation

    • Roasting fresh ingredients adds sweetness and depth.
    • Canned tomatillos give consistent results year-round.
    • The roux creates the silky restaurant-style texture.
    • Use serrano for more heat.
    • Thin with broth if sauce thickens too much.

    Serving Suggestions

    • Use for chilaquiles, wet burritos, or breakfast dishes.
    • Pairs especially well with pork, chicken, and eggs.

    Make-Ahead & Storage

    • Keeps 5 days refrigerated.
    • Freezes 3 months; thaw gently.
    • Add a splash of broth when reheating if thickened.

  • Chunky El Pato Salsa

    Chunky El Pato Salsa

    A bright, chunky salsa that combines the bold chile‑tomato base of El Pato salsa de chile fresco with fresh diced tomato, onions, jalapeño, cilantro, and balanced seasonings — perfect with chips or Mexican dishes.

    Ingredients

    • 1 can (7.75 oz / 220 g) El Pato salsa de chile fresco
    • 1 medium Roma tomato (about 1 cup / 180 g diced, seeds removed)
    • ½ cup (75 g) finely diced white or red onion
    • 2 green onions, thinly sliced
    • 1 medium jalapeño, seeded and diced (adjust heat to taste)
    • ½ cup (15 g) fresh cilantro, chopped
    • juice of 1 lime (about 2 tbsp / 30 ml)
    • ½ tsp ground cumin (optional)
    • ⅛–¼ tsp dried Mexican oregano
    • ¼ tsp sugar (balances acidity)
    • ½ tsp kosher salt (adjust to taste)
    • ½ tsp freshly ground black pepper
    • 1 small garlic clove, minced (optional)

    Directions

    Prep the Fresh Ingredients

    Dice the Roma tomato, finely dice the white or red onion, slice the green onions, seed and dice the jalapeño, chop the cilantro, and mince the garlic if using. Remove the tomato seeds and excess juice to help keep the salsa chunky rather than watery.

    Combine and Season

    In a medium bowl, combine the diced tomato, onion, green onions, jalapeño, cilantro, and garlic, if using. Add the El Pato salsa de chile fresco and gently fold until the fresh ingredients are evenly mixed with the base.

    Add the lime juice, cumin, if using, Mexican oregano, sugar, salt, and black pepper. Stir thoroughly, then taste and adjust the salt, lime, or heat as needed.

    Cover and refrigerate for at least 30–60 minutes so the flavors meld before serving.

    Notes

    Preparation

    • Draining excess tomato juice and removing the seeds helps retain a chunky texture rather than a watery salsa.
    • Taste for salt and acidity after chilling; chilling can slightly soften the perceived seasoning.

    Variations

    • Mild: Remove all jalapeño seeds or substitute mild peppers.
    • Smoky: Lightly char the jalapeño or tomato before dicing for subtle smoky depth.
    • Extra Heat: Include some jalapeño seeds or add serrano peppers for more heat.

    Serving Suggestions

    • Serve with tortilla chips as a classic appetizer or snack.
    • Use as a condiment for tacos, grilled meats, quesadillas, or eggs for brightness and texture.

    Make-Ahead & Storage

    • Refrigerate in an airtight container for 3–4 days; the flavors continue to develop as the salsa rests.
    • If excess liquid collects, drain it before serving to maintain the chunky texture.
  • Chile de Arbol Salsa

    Chile de Arbol Salsa

    This Salsa de Chile de Árbol is designed as a bold, heat-forward accent salsa—deeply savory, lightly smoky, and intensely flavorful. It’s meant to be used sparingly, adding sharp chile heat and depth rather than serving as the primary salsa. Paired with milder options, it brings balance and flexibility to the table, letting everyone tailor heat to their own comfort level.

    Ingredients

    • 6–8 dried chile de árbol, stems removed
    • 5–6 tomatillos, husked and rinsed
    • ⅓ medium onion
    • 1 roma tomato
    • 2 cloves garlic (1 roasted, 1 raw)
    • ½ tsp chicken & tomato bouillon, plus more to taste
    • table salt, to taste

    Directions

    Toast and Soak the Chiles

    Lightly toast the chile de árbol in a dry skillet over medium heat just until fragrant, being careful not to darken or burn them.

    Transfer the chiles to a bowl, cover with hot water, and soak for about 10 minutes. Drain, reserving a small amount of the soaking liquid.

    For a slightly more controlled heat, split 2–3 of the chiles and shake out the seeds before blending.

    Roast the Vegetables

    Roast the tomatillos, onion, and 1 garlic clove on a hot skillet, griddle, or under a broiler until blistered and lightly charred.

    Add the roma tomato late and roast just until the skin splits and lightly browns.

    Blend the Salsa

    Add the soaked chiles, roasted vegetables, remaining raw garlic, and bouillon to a blender. Blend until smooth and thick.

    Adjust the consistency with a small amount of the reserved soaking liquid if needed. Taste and adjust the salt or bouillon to preference.

    Yield: About 2 cups (475 ml).

    Notes

    Preparation

    • This salsa is intentionally concentrated and heat-forward; a small amount goes a long way.
    • Removing seeds from a portion of the chiles moderates the heat without sacrificing chile flavor.

    Variations

    • Smokier Salsa: Toast the chiles slightly longer while staying below the point of bitterness.
    • Rounder Finish: Add ½ tsp neutral oil to the blender for a rounder mouthfeel and aroma carry.

    Serving Suggestions

    • Serve as the hot component alongside a milder Salsa Verde.
    • Pair with cooling elements such as crema, sour cream, avocado crema, or Cilantro-Lime Crema.
    • Excellent with tacos, eggs, grilled meats, beans, or rice—use sparingly for heat and depth.

    Make-Ahead & Storage

    • Store refrigerated in a sealed container for up to 5 days.
    • The flavor improves slightly after resting overnight.
  • Spring Roll Peanut Dipping Sauce

    Spring Roll Peanut Dipping Sauce

    This spring roll peanut dipping sauce is unapologetically peanut-forward — creamy, savory, and deeply satisfying, with the Dutch-Indonesian flavor logic I fell in love with in The Netherlands. Ketjap manis and hoisin bring a mellow sweetness and depth, coconut milk keeps it silky, and a small spoonful of tamarind adds the subtle tang that makes the peanuts pop instead of tasting heavy. It’s the kind of sauce you’ll want to keep in the fridge so fresh spring rolls (and plenty of other things) always have a rich, nutty sidekick.

    Ingredients

    • ½ cup (128 g) creamy peanut butter
    • ½ tsp (about 1 clove) garlic, minced
    • 1 tbsp (15 ml) lime juice
    • 2 tbsp (30 ml) ketjap manis
    • 2 tbsp (30 ml) hoisin sauce
    • 1 tsp (5 ml) Tamarind Paste from Whole Tamarind Pods
    • 1 can (14 oz / 400 ml) coconut milk
    • 1 tsp fresh ginger, minced
    • ½ tsp red curry powder
    • ½ tsp sambal oelek
    • 1½ tsp fish sauce
    • 2 tbsp (18 g) peanuts, crushed (for topping)

    Directions

    Make the Sauce

    In a saucepan over medium heat, combine the peanut butter and minced garlic. Stir continuously for 1–2 minutes, until the mixture is smooth and fragrant.

    Add the lime juice, ketjap manis, hoisin sauce, and tamarind paste, stirring to combine.

    Gradually whisk in the coconut milk, followed by the ginger, red curry powder, sambal oelek, and fish sauce.

    Continue cooking, stirring occasionally, until the sauce is heated through and just begins to simmer. Remove from the heat and transfer to a serving bowl. Sprinkle with the crushed peanuts just before serving.

    Yield: About 2½ cups (590 ml).

    Notes

    Preparation

    • Consistency: This sauce thickens as it cools. If it gets too thick, whisk in warm water 1 tbsp (15 ml) at a time until dippable.
    • Balance: Tamarind and lime should read as a gentle tang in the background—not sour. If the sauce tastes too sharp, add 1–2 tbsp (15–30 ml) coconut milk to soften it.
    • Heat Level: As written, the sauce is moderately spicy. For a milder, family-friendly version, reduce the sambal oelek to ¼ tsp, or to taste.

    Variations

    • Extra Spicy: Increase the sambal oelek to 1 tsp, or add ¼ tsp cayenne.
    • More Peanut Texture: Stir in an additional 1–2 tbsp (9–18 g) crushed peanuts off the heat, then top as usual.
    • More Savory: Add an extra ½ tsp fish sauce and a squeeze of lime to keep the sauce balanced.

    Serving Suggestions

    • Serve with fresh spring rolls (gỏi cuốn) or summer rolls.
    • Use as a satay-style dip for grilled chicken, shrimp, or tofu.
    • Drizzle over rice bowls, noodle bowls, or steamed vegetables.

    Make-Ahead & Storage

    • Make Ahead: The flavors settle and improve after a few hours or overnight in the refrigerator.
    • Refrigerate: Cool completely, then store in a sealed container for up to 5 days.
    • Reheat: Warm gently over low heat or microwave in short bursts, whisking often. Add a splash of water as needed; avoid boiling.
  • Cashew Chicken

    Cashew Chicken

    When Jane and I were dating, we often went to the Mandarin Restaurant in Bountiful. We always seemed to end up in the same small booth, sharing dishes like their Cashew Chicken—tender, glossy, and perfectly balanced between savory and sweet. The Mandarin has been a family favorite ever since, and whenever extended family visits from out of state, it’s the one place we all gather. This recipe brings a bit of that tradition home.

    Ingredients

    Chicken

    • 2 (8 oz / 225 g each) chicken breasts, cut into 1-inch (2.5 cm) pieces

    Marinade

    • 2 tsp (5 g) cornstarch
    • 2 tsp (10 ml) soy sauce
    • 1 tsp (5 ml) Shaoxing wine
    • 1 tsp (5 ml) vegetable oil
    • pinch white pepper

    Sauce

    • ½ cup (120 ml) chicken broth or water
    • 1 tbsp (15 ml) soy sauce
    • 1 tsp (5 ml) mushroom soy sauce or dark soy sauce
    • 2 tsp (10 ml) ketchup
    • 2 tsp (10 ml) hoisin sauce
    • 2 tsp (10 ml) Shaoxing wine
    • 1 tsp (5 ml) rice vinegar
    • ¼ tsp oyster sauce
    • 2 tsp (8 g) sugar, or to taste

    Vegetables

    • 2 cups mixed vegetables, such as water chestnuts, sugar snap peas, julienned carrots, sliced red bell pepper, or cubed asparagus

    Wok Prep

    • 3 oz (85 g) vegetable oil, divided
    • 1 tbsp (9 g) garlic, crushed
    • 1 tbsp (6 g) fresh ginger, grated
    • 1 tsp sambal oelek
    • 2 tsp (5 g) cornstarch mixed with 2 tsp (10 ml) cold water

    Final Mix-Ins & Garnishes

    • ½ cup (70 g) cashews (reserve some for serving)
    • scallions and/or cilantro, sliced
    • steamed jasmine rice

    Directions

    Velvet the Chicken

    Combine the marinade ingredients; add the chicken and mix thoroughly. Marinate for 10–15 minutes.

    Bring 1½ cups (355 ml) water with 1 tbsp (15 ml) of the measured wok-prep oil to 180–190°F (82–88°C). Add the chicken and stir gently for 45–60 seconds, until just opaque on the outside but not fully cooked.

    Drain and set aside.

    Prepare the Sauce

    Whisk the sauce ingredients in a bowl until the sugar dissolves. Set aside.

    Prep the Vegetables

    If using firmer vegetables such as carrots or asparagus, blanch for 30–60 seconds, shock in cold water, and drain well.

    Stir-Fry the Chicken

    Heat a wok over medium-high heat until very hot. Add 2 oz (57 g) of the measured wok-prep oil and swirl to coat. Add the chicken and stir-fry until just cooked through and the thickest pieces register 165°F (74°C).

    Remove the chicken and discard the excess oil, leaving a thin film in the wok.

    Sauté the Aromatics

    Add the remaining 1 tbsp (14 g) wok-prep oil, then the garlic, ginger, and sambal oelek. Stir-fry for 15–20 seconds, until fragrant without browning.

    Add the Sauce & Vegetables

    Add the prepared sauce and bring to a gentle simmer. Return the chicken to the wok along with the vegetables.

    Stir-fry for 30–45 seconds, until heated through but still crisp.

    Thicken and Finish

    Add the cashews, reserving a handful for serving. While stirring continuously, drizzle in the cornstarch slurry.

    Let the sauce bubble for 10–15 seconds, until it thickens and coats the ingredients evenly. Serve over jasmine rice, topped with scallions or cilantro.

    Yield: 4 servings.

    Notes

    Preparation

    • Velveting improves tenderness; keep the water below a boil so the coating stays smooth.
    • Use high, dry heat: preheat the wok or skillet until just starting to smoke.
    • Avoid crowding: stir-fry in small batches if needed to maintain searing heat.
    • Reserve a few cashews to sprinkle at the end for contrast.

    Variations

    • Spicier: Increase the sambal oelek to 2 tsp.
    • Extra Nutty: Lightly toast the cashews before adding them.
    • Vegetarian: Substitute tofu for the chicken and use vegetable broth.

    Serving Suggestions

    • Serve over jasmine rice or coconut rice.
    • Add steamed broccoli or bok choy alongside for a fuller meal.

    Make-Ahead & Storage

    • Prep the vegetables and stir-fry aromatics ahead for faster cooking.
    • Refrigerate leftovers for 2–3 days.
    • Reheat in a hot wok or skillet to restore the texture; avoid microwaving the cashews.
  • Brown Sugar Blondies

    Brown Sugar Blondies

    These brown sugar blondies are a simple, old-school bar cookie—rich with caramel notes, soft in the center, and the kind of dessert that disappears fast at family get-togethers. The base recipe is intentionally straightforward (one bowl, one pan), and it’s a perfect canvas for mix-ins like ginger + cranberry, chocolate chips, toasted nuts, or a cinnamon-sugar swirl.

    Ingredients

    • 2 cups brown sugar
    • 1⅔ cups all-purpose flour
    • ½ cup butter, melted
    • 3 eggs
    • 2 tsp baking powder
    • 2 tsp vanilla extract
    • ½ tsp table salt

    Directions

    Prepare the Batter

    Preheat oven to 350º. Grease a 9×13 baking dish.

    In a large bowl, combine all ingredients and mix until evenly incorporated. Spread batter evenly into the prepared pan.

    Bake and Cool

    Bake until the top is dry and the edges begin to pull away from the sides, about 25 minutes.

    Remove from the oven and cool completely before slicing.

    Notes

    Preparation

    These blondies are soft and lightly cake-like as written. For a chewier, denser blondie, make this one change:

    • Chewier Texture Option: Use 2 eggs (instead of 3) and 1 tsp baking powder (instead of 2 tsp). (All other ingredients stay the same.)

    Doneness is best judged by texture, not time:

    • A toothpick should show moist crumbs, not wet batter.
    • Overbaking will dry the bars quickly, so start checking a few minutes early if your oven runs hot.
    • For clean slices, cool completely and use a sharp knife, wiping between cuts.

    Altitude can affect baking results (especially dryness and rise):

    • High Altitude (~4,750 ft / 1400 m): Start checking 2–4 minutes early. If your blondies tend to bake up dry at altitude, add 1–2 tbsp extra melted butter to the batter.
    • Sea Level: Bake time is typically closer to the full time; keep the base butter amount as written.

    Serving Suggestions

    • Serve at room temperature for the cleanest texture and easiest slicing.
    • For a dessert-style presentation, warm individual squares briefly and serve with vanilla ice cream.

    Variations

    Stir the variation ingredients below into the batter unless otherwise noted.

    White Chocolate Toffee Blondies:

    • ¼ cup white chocolate chips (sprinkled evenly on top before baking)
    • 1 tbsp toffee bits (sprinkled evenly on top before baking)

    Ginger Cranberry Bars:

    • ½ tsp ground ginger
    • ¼ cup crystallized ginger, finely chopped
    • ½–⅔ cup dried cranberries, chopped
    • 8 oz white chocolate chips
    • Optional: ½ tsp orange zest

    Classic Walnut Blondies:

    • 1–1¼ cups walnuts, toasted and chopped
    • Optional: ½ tsp cinnamon

    Chocolate Chip Blondies:

    • 1½–2 cups semisweet or dark chocolate chips
    • Optional: a light sprinkle of flaky salt on top before baking

    Maple Pecan Blondies:

    • 1 cup pecans, toasted and chopped
    • ½ tsp cinnamon
    • Optional: add 1 tbsp maple syrup

    Espresso Toffee Blondies:

    • 1 tsp instant espresso powder
    • ¾ cup toffee bits

    Cinnamon Roll Blondies:

    Gently marble this swirl into the batter just before baking:

    • ¼ cup brown sugar
    • 1½ tsp cinnamon
    • 1 tbsp melted butter

    Apple Spice Blondies:

    • 1½ cups finely diced apple, tossed with 1 tsp flour
    • ¾ tsp cinnamon
    • ¼ tsp nutmeg

    Variation baking note:

    • Fruit-heavy or topped variations may need 1–3 additional minutes of bake time.
    • Toasting nuts before adding improves flavor and keeps them tasting fresh in the finished bars.

    Make-Ahead & Storage

    • Store tightly covered at room temperature for up to 3 days.
    • Freeze fully cooled bars (well wrapped) for up to 2 months; thaw at room temperature.
  • Rendang

    Rendang

    Often mistaken for curry, this traditional Sumatran dish is celebrated throughout Indonesia for its incredible depth of flavor. Slowly simmered in coconut milk and fragrant spices, it’s served on very special occasions. In a 2011 CNN poll, rendang was voted the world’s most delicious dish.

    Ingredients

    • 1 whole chicken, cut into small to medium-size pieces (or 2 lb boneless chicken thighs or breast chunks)

    Beef or Pork Variation

    • 2 lb beef chuck or pork shoulder, cut into 1½-inch cubes
    • (Increase coconut milk to 1½ cans and simmer longer—about 90 minutes or until dark and caramelized.)

    Sauce

    • 1 can (13.5 oz) good-quality full-fat coconut milk
    • ½ cup water or unsalted chicken stock
    • 2 tbsp fresh lemongrass, finely chopped (tender inner portion only)
    • 1 onion, peeled and quartered
    • 4 cloves garlic
    • 1 thumb-size piece galangal (or ginger)
    • 1–2 red chillies or 1 tbsp sambal oelek
    • ¾ tbsp tamarind paste
    • 1 tbsp brown sugar
    • 2 tsp dark soy sauce
    • 2 tbsp fish sauce (use 3 tbsp for beef or pork)
    • ½ tsp turmeric
    • 1 heaping tbsp ground coriander
    • 1 tbsp ground cumin
    • 1 small cinnamon stick (or 1½ tsp ground cinnamon)
    • ¼ tsp ground nutmeg
    • ¼ tsp ground cloves
    • 2 whole star anise
    • 2–3 kaffir lime leaves (optional but recommended)

    Garnish (Optional)

    • Fresh cilantro leaves
    • Dry shredded coconut or toasted coconut (kerisik)

    Directions

    Make the Spice Paste

    Place all sauce ingredients except the star anise and kaffir lime leaves in a food processor (or crush with a mortar and pestle) and blend into a thick, smooth paste.

    Taste the blended paste before cooking. It should be slightly under-seasoned—saltiness will intensify as the sauce reduces. Add a touch of sugar if too sour, or more chili if you prefer extra heat. If using sambal oelek, reduce fish sauce slightly and adjust at the end.

    Bloom the Paste

    Transfer the paste to a wok or large, deep-sided pan and cook over medium heat for 3–5 minutes, stirring constantly, until fragrant and slightly darker in color.

    Simmer and Reduce

    Add the chicken (or beef/pork), the star anise, and kaffir lime leaves. Stir to coat the meat evenly.

    Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Do not cover—the sauce should reduce gradually. Stir occasionally to prevent sticking.

    For chicken: simmer 45–60 minutes until the sauce thickens and the meat is tender. For beef or pork: simmer about 90 minutes, stirring occasionally, until the sauce darkens and the oil separates (you’ll see pools of oil bubbling at the surface), and the meat is deeply caramelized.

    Finish and Serve

    If the sauce reduces too quickly or becomes overly thick, add a splash of water or coconut milk as needed. Adjust salt near the end of cooking if necessary.

    Serve hot, garnished with shredded or toasted coconut and fresh cilantro. Pairs beautifully with jasmine or glutinous rice.

    Notes

    Preparation

    • Using full-fat coconut milk helps prevent curdling and creates the signature silky texture.
    • The added water or stock allows longer reduction time without oversalting.
    • If using sambal oelek instead of fresh chilies, reduce fish sauce slightly and adjust at the end.
    • For a drier, traditional beef rendang, continue simmering until nearly all liquid has evaporated and the sauce clings darkly to the meat.
    • For extra depth, optionally stir in 1–2 tbsp toasted coconut (kerisik) near the end of cooking.
    • Taste and adjust seasoning only at the end—salt intensifies as the sauce reduces.

    Serving Suggestions

    • Serve with jasmine rice or glutinous rice to soak up the rich sauce.
    • Finish with fresh cilantro and a sprinkle of shredded or toasted coconut (kerisik), if desired.

    Variations

    • Beef or Pork: Use 2 lb beef chuck or pork shoulder (1½-inch cubes). Increase coconut milk to 1½ cans and simmer about 90 minutes or until dark and caramelized.

    Make-Ahead & Storage

    • Rendang improves in flavor overnight; refrigerate up to 3 days.
    • Reheat gently with a splash of water or coconut milk to loosen the sauce.
    • Freeze up to 2 months; thaw in the refrigerator before reheating.