Feral Cooks

Good food shouldn't be tame

Thai-style Fried Rice 

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This easy side-dish is the result of a happy failure. I had originally planned to make deep-fried rice balls, but the rice wasn’t sticky enough to hold together and I didn’t feel like making another batch.

So here’s an unconventional, but delicious, fried-rice dish.

Double the amounts for larger portions. The recipe, as written, is enough for a side-dish for two.

This recipe was a good reason to use my freshly triple-seasoned wok. A friend described it as “sexy,” and it is!

What you’ll need

  • 1 cup rice, cooked (as opposed to 1 cup cooked rice)
  • 2T spring roll sauce
  • 1T fish sauce
  • 1 egg, beaten
  • 2 oz (about 4 medium) shrimp, shelled, deveined, cooked and chopped
  • Whatever combination of the following, to your preference:
    • 0.5 cups cilantro, chopped
    • 2T onion, chopped
    • 2T basil, chopped
    • 2T lemongrass, chopped
    • 2 large cloves garlic, minced
    • 1 red jalapeno or Thai chili, de-seeded and chopped

What to do

This is the unconventional part: mix all the ingredients in a large bowl. Heat a wok or large frypan to about 325 degrees F before adding 2T neutral oil.

Add the rice and stir-fry it until the cilantro has wilted and the egg and onion are cooked through—about 5 – 7 minutes.

Serve hot.

Pork-Tenderloin Tonkatsu Medallions with Miso Sauce

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The Feral Cooks are big fans of tonkatsu and particularly, katsudon. What’s not to love about panko-breaded, deep-fried pork. Traditional tonkatsu is made from the rather fatty—as cut in Japan—pork cutlet (“katsu” is Japanese for the English “cutlet), and using pork tenderloin is the opposite of a cutlet, with it being ultra-lean.

The thing is, using tenderloin for tonkatsu works perfectly, as it’s always tender and nearly impossible to make tough, even from over-cooking. The only downside is the tenderloin cross sections are comparatively small—more like a medallion—so you need to make more of them.

The Feral Cooks were far less enthusiastic about the miso sauce. Yes, it has tons of umami, but miso is very salty—indeed, the sauce seemed too salty, even when cut with maple syrup and extra mirin. I’d stick to traditional tonkatsu sauce next time.


What you’ll need for the tonkatsu

  • 1 lb. pork tenderloin (as wide of one as you can find) cut into 0.75-inch-thick medallions
  • Salt and pepper
  • 0.33 cups flour
  • 1 egg, beaten
  • 1 cup panko
  • Neutral oil for deep-frying
  • Handful of shredded green cabbage (for serving)
  • Lemon wedges, optional

What you’ll need for the miso sauce (make ahead of the tonkatsu)

  • 0.25 cups red miso
  • 3T mirin
  • 2T sake
  • 1T maple syrup (to cut the saltiness)
  • 0.5t brown sugar

What to do for the miso sauce

Whisk all the ingredients together in a small saucepan. Bring to a boil over medium heat, after which, turn down the heat and gently simmer the mixture for about 20 minutes, stirring often to prevent scorching. For this recipe, pour a measured amount over the tonkatsu medallions right before serving.

What to do for the tonkatsu

Begin heating your frying oil to 350 degrees F.

For each piece you’re going to fry, put between sheets of wax paper and pound thinner, if you wish. I didn’t for these medallions, as they’re already really tender. Season both sides of each piece with salt and pepper.

Dredge, in turn, each piece of pork in flour, shaking off the extra, then dip it in the beaten egg before coating each side and the edges with panko. Set on a plate until they’re all ready to fry.

Fry the medallions, 3 or 4 at a time, depending on the size of your cooking vessel, for 3.5 – 4 minutes. Don’t worry too much about overcooking, as pork tenderloin is really forgiving. Remove from the oil and drain on a rack before putting the pieces on a bed of cabbage. Spoon a bit of the miso sauce or tonkatsu sauce over the medallions before serving hot.

Sri Lankan Black Curry Chicken

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This is an interesting recipe for a couple of reasons: 1) it’s a take of a take of a recipe originally by chef Alex Ong; reinterpreted by chef Andrea Nguyen for her Banh Mi Handbook; and last, slightly altered by me. 2) Nguyen’s major change was to add the chicken curry to a banh mi sandwich without making the bread soggy, so she shredded the chicken then recooked it in the curry sauce, reducing it to something similar to an Indonesian rendang. The result is essentially a chicken rendang with a highly concentrated spice paste. Nguyen was brilliant in her idea; it’s utterly delicious—one of the best curries I’ve had.

Think of cooking this in two main steps: 1) making the basic curry in a Dutch oven, then 2) cooling it for a bit before drastically reducing the curry sauce in a nonstick frypan and recooking the chicken until no sauce remains.

Don’t be put off by the long list of needed spices and herbs. You probably already have most of them in your kitchen.

What you’ll need

  • 0.25t ground cardamom
  • 0.25t ground black pepper
  • 0.5t ground cinnamon
  • 0.75t ground nutmeg
  • 1t ground coriander
  • 1t ground cloves
  • 1.5t ground coriander
  • 3 large cloves garlic, peeled and roughly chopped
  • 1-inch of thick ginger, peeled and roughly chopped
  • 1 stalk lemongrass, peeled, trimmed and coarsely sliced
  • 1 large Fresno or jalapeno chili, coarsely chopped (remove seeds for less heat)
  • 115g (3.5 oz or 0.75 cups) shallots, chopped
  • 2 lbs, boneless, skinless chicken thighs, trimmed of fat
  • 2T neutral oil
  • 1t brown mustard seeds
  • 6 – 7 curry leaves (optional, but recommended, if you can find them)
  • 0.75t table salt
  • 1.33 cups coconut cream or milk

What to do

Blend the dried spices (excluding the mustard seeds) in a small bowl. Set aside. In a small food processor, pulse the garlic, ginger, lemongrass, chile and shallot until finely chopped and like a paste. Ensure the chicken is trimmed of fat and ready to cook.

Set your mis en place.

In a 4- – 6-quart Dutch oven, heat the oil over high heat. When the oil reaches a temperature that sizzles a mustard seed (about 300 F) add all the mustard seeds and curry leaves, if using, and let them cook for 10 – 20 seconds. The seeds will pop a bit. Quickly add the shallot mixture and fry it for 3 – 5 minutes until it’s no longer raw.

Lower the heat somewhat and stir in the spice mixture, frying it for about 30 seconds until it turns chocolate-dark (this gives the dish its name). Add the chicken thighs with tongs and turn the thighs within the herbs and spices to coat them. Add the coconut milk and salt, again turning the chicken until it’s submerged. If it’s not submerged add a bit more coconut milk or water. Reduce the heat to a medium simmer and let the chicken cook, uncovered, for about 30 minutes. Stir every so often to prevent scorching. The curry sauce should be reduced by about half at the 30-minute mark. Remove from the heat and let it cool for about 15 minutes.

Remove the chicken thighs to a large plate and with two forks shred the chicken into about 0.5” – 0.75” wide strips. Pour the curry sauce still in the Dutch oven into a large nonstick frypan. Over high heat and at a fast simmer, cook the sauce until it’s reduced by about half and pools of coconut oil have separated from the rest of the sauce. The more sauce you have left at this point, the more the chicken will need to be recooked. The goal is to add the chicken and cook all the sauce off, leaving the chicken finishing in coconut oil.

When the sauce has reduced, reintroduce the chicken to the pan (and any sauce on the plate) and lower the heat a bit. Cook the chicken at a vigorous simmer until the sauce has cooked off. Stir often during this process so the chicken doesn’t scorch on the bottom. This process may take anywhere from 8 to 20 minutes, depending on how much sauce you have.

When the chicken is cooking in just oil, take the pan off the heat and let it cool. Taste and add a couple of pinches of salt, if needed.

Serve at room temperature if serving as part of a banh mi sandwich with a little mayo and some pickled shallots, or hot if serving with coconut rice, such as nasi lemak.