Tom Yom Shrimp and Noodle Soup

Something that's always disappointed me about DC has been the lack of ethnic culture in the city.  Sure, we have some really great restaurants, but where am I supposed to get my chopped liver? Where can I get a hot stone bi bim bop? And, maybe I'm just from Boston and have always been spoiled, but I've yet to have a really good (and not overpriced) Italian meal - with homemade pasta, fresh seafood, and way over-sized portions.



After being here for a while, I found that there is one ethnic fix that I can't get in the District - but exists just a short drive away (when someone's willing to take me).  Fantastic, authentic (I don't mean orange flavored chicken) Chinese food.  "Chinatown" in DC is a hoax - it mostly has a bunch of chain stores and restaurants (like Legal Seafood and Clyde's) with their names in Chinese.  The real Chinatown exists just north of the District in southern Maryland.



This weekend, the Monkey Scientist and I took a trip up to Wheaton, MD.  We had some really good dim sum at Hollywood East and then made a trip to the H Mart there.  I have to admit, not the best H Mart I've ever been to, but I found nearly everything I needed for several dishes - including this Tom Yom soup.  Tom Yom is one of my favorite soups - Paragon Thai and Spices in Cleveland Park make delicious versions.  I've been wanting to try making my own for a few months now, so I got all of the ingredients I could at H Mart to make it this week!



My Tom Yom Soup broth wasn't as dark or red as the versions I've eaten in restaurants.  I think that this color may come from using dried chilis and frying them with the shallots at the beginning - I'd like to try making this again to see if that works.  The flavor however, was really close - I was actually surprised!  And man oh man is this broth good - sweet, sour, a little bit spicy, and the lemongrass is so unique and brings great depth of flavor.

I decided to add rice noodles to give this soup a little more substance so that we could have it as dinner - Paragon Thai has a version similar to this that they serve as a meal - but if you wanted to serve this as an appetizer you could leave them out.  I also changed the recipe below to use about half as many noodles as I actually used, since they soaked up almost all of the broth, and the broth really is the best part.

You could also add more vegetables at the end if you wanted, but I like the simplicity of this soup with such a complex broth.  Other things that may make sense to add would be chicken and green onions (my store has been out of green onions for a while).  My final review?  This a really great soup that will impress your family and friends.  Take a trip to your local Asian market and make this - you won't regret it!



Tom Yom Shrimp and Noodle Soup
Adapted from Wandering Chopsticks and Tyler Florence

Ingredients
1 lb shrimp with shells and heads
2 tbsp olive oil
1 large shallot, sliced
2 cloves garlic, minced
2 inch knob galangal or ginger, minced
2 quarts fish stock (water or chicken stock would work, too)
2 tsp tamarind paste (optional, but add umami)
2 stalks lemongrass, bruised
1 tsp salt
2 tsp sugar (white or brown)
1 tbsp fish sauce
3 small Vietnamese red chili peppers, diced (more if you like it hot)
2 limes, zested and juiced
4 oz small-width rice stick noodles
1 15-oz can straw mushrooms, drained

Instructions
1. Peel and de-vein shrimp. Set aside both shrimp and the shells in separate bowls.
2. In a heavy pot over medium heat, heat oil. Once hot, add shallots, garlic, and galangal or ginger. Sauté until edges begin turning brown.
3. Add shrimp heads and sauté until pink. Add stock.
4. Mix in tamarind paste, lemongrass, salt, sugar, fish sauce, chili peppers, lime juice and zest. Simmer 1/2 hour.
5. Meanwhile, soak noodles in warm water for 5-10 minutes. Strain.
6. Strain out all of the ingredients from the soup to get a clean broth. Return to a simmer/gentle boil then add shrimp, noodles, and mushrooms. Cook for 5-8 minutes until noodles are soft and shrimp is cooked through. Serve immediately.

Chorizo-style Pork Chops

I'm a bit of an early bird.  I love getting up early, even on the weekends, and seizing the day.  By 11 pm on a weekday, I'm already asleep.  It's a little bit of a struggle, since most of my friends aren't exactly excited when I call them at 9 am on a Saturday to go to the farmer's market.  I can't understand why...the morning is always so gorgeous and sunny!

Sometimes on the weekend, I'll try to quietly entertain myself for an hour or two and let the Monkey Scientist sleep a little later before I wake him up.  I'll read a book on my iPad or, lately, brainstorm recipe ideas.  A few weeks ago, lying in bed on a Saturday morning, I had the inspiration for this dish.  Yes, I was thinking about pork chops at 9 am on a Saturday.  I might like food a little bit.



If you didn't notice, I have been a little bit obsessed with chorizo lately.  I would love to eat it fried up for dinner, but pork sausage isn't exactly the healthiest protein in the world.  So I wanted to create a pork dish that could serve as the main course while incorporating all of those spicy, warm chorizo flavors into it. I decided the best way to do this was to make a marinade with all of the ingredients that go into my favorite chorizo sausage (except the ground pork) and smother some boneless pork chops in it.



Do you know what gives chorizo that unmistakable red/orange oil?  I couldn't quite figure it out until I started making this recipe.  It's dried chiles!  If you live in DC, you can find dried Mexican chiles in the produce section at most Giant supermarkets.  The best place for dried chiles though is the new Georgetown Safeway.  The Monkey Scientist stopped by there and found a wide selection at very reasonable prices.



This recipe turned out better than I ever expected!  The sauce was amazing - I could have licked it off the plate.  It did have a solid kick to it - which we love - but you could tone it down by using milder chiles and less cayenne.  It wasn't exactly the same as eating chorizo, but it certainly was healthier.  Except for the whole frying in bacon fat thing - but that was totally worth it. We didn't grow up eating pork chops, but they're fairly inexpensive and super easy and quick to make.  We ate it with my favorite brussels sprouts recipe - I'll share it with you later this week.  This was one of my favorite meals to date!



Chorizo-style Pork Chops
adapted from Homesick Texan and Simply Recipes

Ingredients
3 dried New Mexico chiles (or other Mexican dried chile peppers)
1/4 cup apple cider vinegar
1/2 small onion, chopped
3 cloves of garlic, chopped
1/4 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon sweet paprika
1/2 teaspoon oregano
3/4 teaspoon cayenne
2 teaspoons salt
4-6 boneless pork chops (about 3/4" thick)
1-2 tbsp bacon fat (or olive oil)

Instructions
1. Rinse the dried chiles, and then remove the stem and seeds. Heat the chiles for a couple of minutes on each side in a cast-iron skillet on high heat. Remove from skillet and let soak for half an hour in water.
2. After chiles are moist, drain the water and place the chiles and vinegar in a blender or food processor, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed (can add a splash of water or vinegar if it's too dry to blend). It will look like ketchup.
3. Combine the remaining spices in a separate bowl.  Rub the pork chops in a heavy coat of the spice blend.  Place them in a Ziploc bag, then add in the chile mixture.  Seal the bag, then shake to coat the pork chops and place in the refrigerator to marinate for about 2 hours.
4.  Heat a skillet over medium high heat until hot.  Add the bacon fat (fry up some bacon, remove it and leave the fat behind) or oil and then the pork chops.  Do not crowd the pan.  Cook for about 2 minutes on each side, until you see a brown sear around the edges (it won't turn very brown because of the marinade).  Juices should run clear and there should be no pink inside when done. Serve immediately.

Chicken Vindaloo

Now that I'm back in the District, I can finally start cooking again!  This week, I wanted to try something new and different.  Last summer, several of our colleagues who work in our Chennai office were visiting for a couple of months.  My office used this as an opportunity to get them to cook us an authentic Indian meal by holding an "International Potluck".

At the time, our colleagues were living in extended stay hotels, so they didn't exactly have world class kitchens.  That did not stop them - the food they brought in was incredible!  It has really encouraged me to want to try Indian cooking.

I briefly mentioned that I made Chicken Tikka Masala a few weeks ago and loved it.  My coworker actually tried the same recipe this week, but didn't think it tasted authentic.  Still, I enjoyed it.  However, this time I wanted to step up the spice level.  Vindaloo is supposed to be very spicy, and this recipe looked like it was going to meet our heat palates.

Unfortunately, and maybe it was the type of chiles that I used, this ended up looking a lot spicier than it tasted.  The original recipe also called for WAY more cumin than it needed, so I cut it down in the recipe below.  What was amazing about this recipe is that I felt like there was almost no liquid when I added the spices, yet a paste formed as the chicken cooked in the last step.  It was pretty spectacular.

And, as long as we're talking spices, I (of course) have a money saving tip.  I didn't have any cardamom and at my local grocery store a jar (whole or ground) was $14.99 (!!).  Instead, I took a long walk to World Market, where it was only $2.99.  Also, the original recipe calls for grinding your own spices, which I'm sure is great, but I just used the ground as noted below.  For the chile paste, I ground it using my immersion blender, which worked but a food processor would have better.

If you enjoy Indian cuisine, definitely give this one a shot.  For me, I'm going to try to go to an Indian grocery store next time to buy my spices, and maybe get some tips from my Chennai colleagues.  This wasn't the best recipe I've ever made, but by adjusting the amount of cumin and using high quality spices, I think it could be a winner.

Chicken Vindaloo

adjusted slightly from Steamy Kitchen

Ingredients:

1 ½ lb chicken thighs (cut into cubes)

1 cup diced onions

4-5 whole red chilies

6-7 cloves of garlic

1 inch ginger

¼ cup white wine vinegar (add more if you like)

For dry spice mix:

1 teaspoon cloves

1 teaspoon ground cardamom

1 teaspoon cinammon powder

1/2 tablespoon freshly ground pepper

1 teaspoon cumin

1 teaspoon turmeric powder

1 1/2 teaspoons mustard seeds

2 cups diced potatoes (optional)

4 tablespoons olive oil

Salt

Instructions:

1) Soak whole chilies, garlic cloves and ginger in the white wine vinegar for about half an hour. Grind and make a paste of it.

2) Marinate chicken in the chili paste and let it sit in a refrigerator for at least an hour.

3) Mix cloves, cumin, cardamom, cinnamon, turmeric and peppercorn. Set aside.

4) Heat oil in a thick bottom pan, add mustard seeds.

5) Once they start to pop, add onions and fry them in oil until they turn light golden brown.

6) Add marinated chicken with all the juices and stir fry for a few minutes.

7) Add dry spices along with salt, mix it all together and cover the pan with a lid.

8) Let it simmer and cook until the chicken is done and curry is thick (stirring in between from time to time).

9) Serve hot with rice or naan.