Create authentic-ish Asian American dishes, as taught by KPRC 2 producers

HOUSTON – As AAPI Heritage Month comes to a close, there’s no calendar date for when you can enjoy Asian American cuisine but instead of trying out restaurants, why not try making them at home?

We all know Houston prides itself on having the most diverse cuisine, but that “authentic” factor always comes into play. That’s why KPRC 2 producers Shivani Parmar, Kait Catuiza, and digital producer Ahmed Humble show us how to make their favorite dishes THEIR way.

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Why “their” way? Because we’re not professional chefs and everyone’s definition of “authentic” varies, there’s no need to come at us if the recipes aren’t by your standards. Ultimately, these dishes are supposed to be simple but tasty, and accessible.

See the video above to see how all the dishes were made and scroll below to see the ingredients and recipes for each meal made.

Sinigang - as prepared by Kait

Ingredients:

• 1lb of beef chuck or protein of your choice, even shrimp!
• 1/2 an onion
• 2 jalapeños, feel free to use one or leave this out if you do not like spice.
• 2-3 Roma tomatoes, again, if you love tomatoes-- add more, add less!
• Baby spinach
• 1tbs of ginger
• 1tbs of garlic
• 2tbs of fish sauce, the amount you add is also to your taste.
• 1 pack of tamarind soup mix. Common brands include Knorr and Mama Sita’s. I buy this at any Asian markets in the area

Recipe:

1. Boil your meat until slightly tender, you don’t want to overcook this because you will reboil again later.
2. Drain your meat and set aside.
3. Depending on your tamarind packet, add 6 to 10 cups of water and bring to a boil. I always add less then add more seasoning if it needs more.
4. Stir!
5. Then, add chopped onion, Roma tomatoes, and jalapeños.
6. Boil for another 5 minutes and stir.
7. Add your garlic and ginger. Measure with your heart for this step </3
8. Next, add a splash of fish sauce. It’s a strong smell but I promise it’ll make the dish all come together nicely.
9. Add back in your meat and boil together for another 5-7 minutes until your meat is cooked.
10. I like to add my spinach after the meat, so it’s not too soggy.
11. Serve over white rice, add a little more fish sauce, and enjoy!

Butter Chicken/Murgh Makhani - as prepared by Ahmed

Ingredients:

• 500 g – low sodium/no salt tomato sauce
• 2.5 pounds of chicken breasts, diced.
• 1 cup of Greek yogurt (plain, no fat)
• Low-fat cream cheese (half a package)
• 8 tablespoons unsalted butter
• 1 packet of Shan Masala Butter Chicken seasoning packet (can be purchased at any store, and you don’t have to blend your own spices)
• 2 cups of rice
• 2 tablespoons garlic/ginger paste
• 2 tablespoons olive oil (good quality)

Recipe:

1. Place diced chicken in a bowl. Add seasoning packet, followed by Greek yogurt, garlic/ginger paste, and olive oil. Let that marinate for 2-3 hours or until you lose patience (I left it overnight)
2. Toss chicken in medium-hot pan and sautee until chicken is white (for about 3-5 minutes)
3. Add tomato sauce (pour water in the tomato cans afterward to use up all the sauce. You could also use milk or heavy cream to keep the sauce thick) and let simmer for 10-15 minutes
4. Add butter and cream cheese and let the flavors sit together for a good 5 minutes. The sauce should be an orange color with a thick consistency.
5. Enjoy with rice or naan (bread)

Tofu Tikka Masala - as prepared by Shivani

Ingredients*:

• Oil
• Onions
• Garlic/ginger paste
• Canned tomato sauce
• Spices: Mix cumin, coriander powder, garam masala, turmeric, and red chili powder.
• Tofu
• Half and half/ Heavy cream/ Milk

Recipe:

1. Cook finely diced onions in butter or ghee (olive oil for vegans)
2. Add ginger and garlic paste
3. Stir in tomato sauce
4. Add seasonings mixture (cumin, turmeric, ground coriander seeds, garam masala, salt, red chili powder,)
5. Cook until sauce is brick red and very thick
6. Add enough water to fill the tomato sauce can and mix
7. Stir in heavy cream to your liking
8. Add raw tofu and cook for 3-5 minutes (you can bake the tofu ahead for crispier texture)
9. Serve with rice and enjoy!

*No measurements were recorded in this recipe. Add ingredients, and seasonings based on taste preferences.