Sweet and Sour Chicken

Ingredients

2 chicken breasts

1 large red or white onion

Two carrots

A hunk of peeled chopped cucumber (or a whole one)

1 tbs grated ginger

Chillies

1 Lime

½ can chopped pineapple

1 can tomatoes

A large fresh tomato (optional)

Fish sauce (optional)

½ cup water

1 tablespoon of tomato puree (optional)

Salt

Peanuts (optional) 

Ground nut oil (supposed to be really good for you and available in KS Mart)

Sesame oil (optional)

Method

1. Chop the chicken into 1.5” chunks and sprinkle with lime juice, fish sauce and grated ginger (set aside)
2. Chop the onion roughly and soften in large hot skillet with mix of ground nut oil (2/3) and sesame oil (1/3)
3. When the onion is soft, move to one side of the large pan and add the chicken pieces.  Cook the chicken on each side until it is cooked through but still tender and remove it (put it on kitchen towel to the side)

1. Add the sliced carrots, chillies and cucumber to the pan.  Stir fry for approx 10 mins until the carrots are just tender.
2. Add the juice of one lime, a few tablespoons of pineapple juice (from the can), the chopped tomatoes, ½ cup of water, fresh tomato, chopped pineapple and peanuts.  Mix well, put lid on plan and cook for 5-7 minutes.
3. Add the chicken pieces, season to taste and cook for another 5 minutes.

Serves 2 – 4 people.

Serve with rice and enjoy!!

Note: When no other fresh produce is available in Tutuila, you can usually always get carrots and chicken (plus most of the other ingredients on this list) so it is a good one to cook when supplies are low!

Pad Thai

Ingredients

• 1/2 cup sugar
• 1/2 cup rice vinegar -KS, Fly
• 1/4 cup soy sauce (or 1/8 soy 1/8 fish sauce)
• 2 tablespoons tamarind pulp (optional haven't seen on island)

• 1 (12 ounce) package dried rice noodles

• 1/2 cup peanut oil-KS mart
• 4 clove segments minced garlic
• 4 eggs
• 1 (12 ounce) package firm tofu (cut into cubes)-KS/Fly

• 1 1/2 cups ground peanuts
• 1 lime, cut into wedges-KS or sweetened lime juice from cost-u-less in liquor aisle

Other optionals: green onion, bean sprouts, broccoli, carrots, mushrooms (re-hydrated dried shitake from KS), shredded pork, beef, chicken, mock duck (not on island), shrimp, squid.

Directions

1. Prepare noodles as directed on package (some you have to boil, others you soak in water); drain (rinse in cold water to prevent sogginess) and set aside. (Under-cooking noodles slightly is better since you need to stir fry them again later.)
2. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp (optional). Set aside.
3. Scramble and cook eggs, set aside
4. If you have any meats, cook it now. In a large skillet or wok over medium heat, warm oil and add garlic. Add tofu (and other optional veggies and pre-cooked meats) and stir until well mixed; add noodles and stir until cooked. Add eggs.
5. Stir in Pad Thai sauce. Stir in peanuts. Remove from heat.
6. Serve with lime on the side. Or drizzle a cap-full.

Feeds 4-6 people.