Balls of Chicken

Chicken and Cilantro Bites

makes about 30

1/4 cup soy sauce

1/4 cup rice vinegar

1 lb ground chicken (not breast meat)

1 large egg

1/2 cup finely chopped fresh cilantro

2 scallions, finely chopped

2 tsp Asian sesame oil

1 tsp salt

3/4 cup cornstarch

1/2 cup vegetable oil

Stir together soy and vinegar in a bowl for dipping sauce.

Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended.

Spread cornstarch in a shallow baking pan. With wet hands form chicken mixture into 1 inch balls, transferring them to baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until coated.

Heat 1/4 cup vegetable oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then cook half of balls, turning occasionally, until firm and golden (they will flatten slightly), 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain. Add remaining 1/4 cup oil to skillet and cook remaining balls in same manner.

Serve meatballs with dipping sauce.

Sesame Noodles

1 lb whole-wheat spaghetti

1/2 cup soy sauce

2 Tbsp sesame oil

2 Tbsp canola oil

2 Tbsp rice-wine vinegar or fresh lime juice

1.5 tsp crushed red pepper

1 bunch scallions, sliced, divided

1/4 cup chopped fresh cilantro, divided

4 cups snow peas, trimmed and sliced on the bias

1 medium red bell pepper, thinly sliced

1/2 cup toasted sesame seeds

Bring a large pot of water to a boil and cook spaghetti. Drain; rinse under cold water.

Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 Tbsp cilantro. Add noodles, snow peas and bell pepper; toss to coat.

To serve, mix in sesame seeds and garnish with remaining scallions and cilantro.

Carrot Curry with Shallots and Chiles

2 Tbsp corn or peanut oil

5 Tbsp chopped shallots

1 fresh hot green chile, finely chopped

1 lb medium carrots, peeled and cut into 1/4 inch thick rounds

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground fennel

1/8 tsp cayenne pepper

1/4 tsp ground turmeric

10-15 fresh curry leaves if available

1/2 tsp salt

3/4 cup coconut milk, from a well-shaken can

Pour the oil into a heavy medium pan and set over medium heat. When the oil is hot, put in the shallots and chiles. Stir and fry for 2 minutes, or until the shallots have softened a bit. Add the carrots, cumin, coriander, fennel, cayenne pepper, turmeric, curry leaves, and salt and continue to stir and fry over medium heat for 2-3 minutes. Add the coconut milk and bring to a simmer. Cover, reduce the heat to low, and simmer very gently for 5 [or as long as 25] minutes.