Sweet Potato with Ginger and Curry Leaf Recipe

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November 26, 2013Sweet Potato with Ginger and Curry Leaf Recipe

My mom loves sweet potatoes but doesn’t care for mashed potatoes. For that reason, during the holidays, I focus attention on a sweet potato dish. Rest assured, there will be other carbs on the menu, most likely noodles and/or rice.

The tofurkey adventure last week allowed me to try out an easy sweet potato on my husband before I presented it to my mom. I adore sweet potatoes for their natural sweetness, which is best coaxed out via baking. Roasted in their jackets (skin on) sweet potatoes are favorite snack in many parts of Asia. In Vietnam, they’re also enjoyed fried into fritters with shrimp (banh tom) and in sweet soups (che).

For this side dish, I bought garnet sweet potatoes, selecting ones that were roughly the same size so they all cooked at the same rate. I baked them in moderately high heat and refrigerated them for a few days. Then I cut them up into big chunks and quickly sauteed them in fragrant virgin coconut oil, curry leaf from the garden and finely chopped ginger. A light sprinkling of coarse Maldon salt added a savory-sweet punch.

It was a cinch. Once the potatoes were cooked, they held in the fridge – which firms them up and makes them much easier to handle. The only dramatic part was the curry leaf, which spit and popped in the hot wok. That is its nature. If you don’t have curry leaf (sold at Indian markets), ginger alone will do; or, add a little chopped cilantro at the end for spark.

What’s with virgin coconut oil? It lends a tropical note to food. My mother has a super soft spot for coconut-laden foods and coconut oil embodies that in fragrance and taste. A small amount was all I needed. Virgin coconut oil is sold at many health food markets but I bought mine at Trader Joe’s. The refined coconut oil doesn’t have a coconut taste, which is great for all-purpose cooking. Here, I wanted coconut essence.

Recipe

Sweet Potato with Ginger and Curry Leaf

Yield: 4 servings

Ingredients:

2 large sweet potatoes, each about 1 pound (450 g) and similarly shaped Rounded 1 tablespoon virgin coconut oil1 branch curry leaf (optional)1 tablespoon finely chopped fresh gingerMaldon or other coarse salt

Instructions:

Wash the sweet potatoes, trim their ends, then put them on a parchment lined baking sheet. Set a rack in the middle of the oven and preheat to 425F (220C / mark 7). Bake for about 1 hour until they feel just tender in the middle when poked with a fork; baking depends on the shape of the sweet potato. There will be stuff oozing out of the ends. Set aside and cool completely. Refrigerate up to 3 days. These firm up during chilling so it’s good to work in advance.Cut the sweet potatoes into 1-inch (2.5-cm) chunks. If the skin falls off, discard those pieces. Otherwise leave them for texture.In a large skillet or wok, heat half of the coconut oil over medium heat. Add half of the curry leaves and ginger. Lower the heat to sizzle and become aromatic. When the curry leaf starts popping, add half of the sweet potato. Raise the heat to medium-high or high, then cook to coat with seasonings and warm through. Transfer to a serving dish and repeat with the remaining ingredients. Sprinkle with Maldon salt and serve.

What is your favorite easy way to eat sweet potatoes?

P.S. If you love sweet potatoes, check out this new booklet by Scott Hocker; he's a gifted writer and friend. The recipe collection is split between savory and sweet.

Related posts: 

Homemade Tofurkey with Miso Mustard Sauce RecipePosted in Recipes: All, Recipes: Gluten-Free , Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink

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Comments Sweet Potato with Ginger and Curry Leaf Recipe

My mom loves sweet potatoes but doesn’t care for mashed potatoes. For that reason, during the holidays, I focus attention on a sweet potato dish. Rest assured, there will be other carbs on the menu, most likely noodles and/or rice.

The tofurkey adventure last week allowed me to try out an easy sweet potato on my husband before I presented it to my mom. I adore sweet potatoes for their natural sweetness, which is best coaxed out via baking. Roasted in their jackets (skin on) sweet potatoes are favorite snack in many parts of Asia. In Vietnam, they’re also enjoyed fried into fritters with shrimp (banh tom) and in sweet soups (che).

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Sweet Potato Pecan Pie Revisited

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Sweet Potato Mantou (Steam Buns)

I have to confess again. I suck in the flour department, meaning when it comes to baking, or in this case, steaming, with ingredient that involves flour, I surrender. I am just not good. Period. So if you think that I am a super home cook or “chef” who can just whip up anything, let me just say it again, I am weak in that area, but I am learning.

Sweet potato mantou (???) is one of my favorite bao (?) or Chinese steamed buns. Whenever I go back to Malaysia, I would always buy these warm, fluffy, sweet, and soft mantou from the various steamed bun vendors dotting the kopitiam (local coffee shops), markets, roadsides, gas stations, night markets, etc. They are absolutely delightful. My son loves it as a snack, too. Unfortunately, in the US, the only similar steamed buns that I can find here are the frozen and plain mantou in the Chinese grocery stores. There are no sweet potato mantou. I always miss them.

A couple of weeks ago, my friend posted her homemade sweet potato mantou recipe on her Facebook. I asked for the recipe immediately. She found the recipe online here and had success making them at home. I was so excited. Finally I can make some homemade sweet potato mantou that I have been craving for, with the Hong Kong flour or bao flour that I have brought back from Malaysia.

The first attempt failed miserably. I didn’t read the instructions carefully and I also tried to cheat the steps. The sweet potato mantou—while tasted nice—didn’t rise or proof. I blamed it on the yeast, as I didn’t use warm water to activate the yeast. I used cold water. When I found out my mistake, I tried to salvage the misstep by putting the yeast and water mixture in the microwave to warm it up. Bad idea. The microwave probably just nuked out all the microorganisms in the yeast.

So, today, I have decided to follow the recipe precisely, and added a huge dose of patience, a virtue I simply don’t have. And I think it was a success. Though the looks department could be improved significantly (which I am sure practice makes perfect), my sweet potato mantou were pretty good…soft, warm, and tasty. I love them, and I am sure my son will enjoy them as a snack before bedtime tonight!

(Click Page 2 for the Sweet Potato Mantou (Steam Buns) Recipe)

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Warm Baked-Sweet Potato Soup for the Soul

The past few days have been so chilly with early morning frost, it’s hard to believe that we still have a few tomatoes growing in the garden. Granted, the tomatoes are green, but it still feels awkward to be pickling a batch of green tomatoes in the middle of a West Coast January.  Gathering tomatoes in January from the garden is like a scene from the twilight zone.

Cold wind, dry weather and evenings full of bundled blankets and a warm fire calls out for soup dinner. Aside from an oven hot casserole, few dishes are more comforting than a bowl of hot soup. Add on a few slices of crusty bread and it’s a meal to fuel the soul, the tired, the cold and the hungry. Those are the perfect words to describe us over the last few days.

Though Thanksgiving and the holidays have passed, it’s always nice to be able to enjoy a simple pleasure of sweet potatoes for the new year. These gorgeous roots shouldn’t be limited to the holidays. Their sweet comfort is something that we should always extend to the new year, or as far as the cold weather will take us. Sweet potatoes are so versatile and we often take them for granted. First instinct is to grab a yukon gold potato for roasting or baking. But it’s not often that we’ll think of bagging up on some sweet potatoes for soups, desserts, fries and roasting. Now is the time to change all that.

A few weeks ago we shared a fantastic sweet potato croquette recipe, now we’re happy to share this soup recipe from one of our last shoots with LA Brea Bakery. This soup recipe was on the shot list and it was one of our surprise wow moments again. Sweet potato soup? it’s wonderful and why don’t we ever make it more often?

Creamy, hearty and satisfying, this sweet potato soup is the perfect bowl to warm our cold bodies after a long days work. And don’t forget to have a loaf of wonderful bread because you’ll need it to dive into soup. It’s the perfect pairing for a cold January evening!

Yield: Serves 4

Total Time: 40 min

Shared with permission from LaBrea Bakery. This easy recipe for sweet potato soup is perfect for Thanksgiving, holidays and cold winter days.

2 Tablespoons (30ml) Olive Oil3 cloves Garlic, peeled, chopped1 medium yellow Onion, diced 1/2"2 1/2 cups (590ml) Chicken Stock3 cups (630g) (packed) baked Sweet Potato *see note 1, skin removed1 Tablespoon (15g) Salt½ teaspoon (2g) freshly ground Black Pepper½ cup (120ml) Heavy Cream8 slices Baguette, 1/2” thick½ cup (120ml) Cranberry SauceIn a tall sauce pan over medium heat, add the olive oil and then the garlic and sauté for one minute, stirring constantly.Add the onion, salt and pepper, and cook for five minutes or until tender, stirring occasionally.Add the chicken stock and potato and brink to a boil, stirring to combine.Reduce heat, add cream and simmer for ten minutes.Remove from heat and blend the soup until smooth (this can be done in a blender or using a hand blender).Adjust seasoning to taste and return to very low heat until serving.Toast the bread and spread the cranberry sauce to cover one side of each slice.Serve the soup in bowls with cranberry croustades on the side.

Note 1: To Bake Sweet Potatoes- Preheat oven to 400° F. Pierce sweet potatoes several times with a fork. Bake for 45 minutes or until tender.

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Sweet potato croquettes and taking risks on Thanksgiving

It’s during this time of year that we all start to get a little high on the blood pressure when it comes to planning the Thanksgiving meal. I know of friends that plan weeks ahead of time and channel their inner Martha Stewart for hosting inspiration. Others will make things on-the-fly and decide the day before what the menu will be (yes, the day before!). And of course, some of those last-minute folks will present a show-stopping meal that puts those Martha Stewart groupies to shame.

Where do you lie on the scale of planning & hosting? We’re somewhere in the middle, with plenty of risk taking sprinkled on top.

Yes, we’ll have our stand-by favorites of potatoes-au-gratin, rib-eye steaks and roast turkey. Toss in the Vietnamese side of the family’s noodles with fish sauce with grilled pork and what you have is an un-conventional yet somewhat traditional Turkey day. It’s a feast for the open-minded and food loving eaters.

But it’s not to say that our menu is always filled with the same cast of characters. Every year we like to take some risks for the food show and throw in a few dishes that we’ll decide on-the-fly or something that is completely new and out of the ordinary. Thanksgiving is so much more fun when you take risks in the kitchen.

This year is going to be the year of the sweet potato. We rarely add a sweet potato dish to the spread because Todd’s creamy potatoes-au-gratin is such a hit, no one dares to take him on with a competing root dish. Besides, I don’t think anyone wants to eat any other potato than “Todd’s potatoes”. Or in my Mother’s way of saying it, “Tott’s dewicious potato”. She still can’t pronounce his name right after 17 years!

I’m taking a risk this year and throwing in a new potato to the ring. There won’t be a battle because my potato dish will be of sweet potatoes and it’ll be different. Yup, what ever it is, it’ll be different and “dewicious”.

Now that I know I want to have a sweet potato dish, what recipe is it going to be?

My inspiration and perfectly timed answer came from a lovely new cookbook from author Lorna Yee, The Everyday Wok Cookbook.

Now wait, I wasn’t expecting to find Thanksgiving inspiration in a wok cookbook. Not at all. What I was expecting was to find were some great tips on how to cook with a wok and to find some classic Asian dishes that often are made better in a wok. This book certainly taught me so much about how to choose and how to season a wok. Done.

But beyond the traditional Chinese recipes, Lorna teaches you how to make some popular American dishes such as buttermilk fried chicken, mac-and-cheese and messy po’ boy sandwiches. Again, all made in a wok. Wow. She makes cooking with the wok so much fun and even if you don’t have a wok, the recipes are easy to make in a skillet and are all are so useful throughout the year.

As I started flipping the pages, I found some incredible Thanksgiving and Holiday-perfect recipes such as creamed spinach with parmesan, marsala glazed mushrooms, roasted fingerling potatoes with bacon and greens, and slow cooked collard greens. I was not expecting all these recipes in the least bit. What a pleasant surprise.

And best of all, I found my prize dish to take my Thanksgiving-risk to the table—sweet potato croquettes! These are perfect for my turkey day contribution. It’s made from mashed sweet potato, salty pancetta, hints of fresh sage and then coated in panko bread crumbs and fried to a crisp. Say that ten times fast.

How can anyone NOT want to eat one of these sweet potato croquettes? I’m certain Todd will have to take me seriously now when it comes to contributing a dish to rival his potatoes-au-gratin. It’s all friendly, uh….. competition here.

Move over potatoes-au-gratin and make room for these perfectly crispy, slightly-savory, sweet potato croquettes. No fear here for Thanksgiving. So, take that.

I’m feeling a little dangerous and so should you.

hugs,

diane

Yield: Serves 6

Total Time: 4 hours 30 minutes

Recipe from The Everyday Wok Cookbook by Lorna Yee and shared with permission from Sasquatch Books. The book and recipe chronicles the beautiful versatility of the wok, however don't let not having a wok keep you from making the recipes. They can easily be made in your favorite pans. Don't skip the chilling part after mixing the ingredients or else they will be difficult to handle. If you have to speed things up, use an ice cream scoop, and scoop out balls onto a plate and place in freezer for about 30 minutes or until firmer and easier to handle.

4 oz. (114g) Pancetta or Bacon, cut into 1/4" pieces3 cups (600g) cooked & mashed Yam or Sweet Potato2 Tablespoons (28g) Dark Brown Sugar2 teaspoons finely chopped fresh SageKosher Salt & fresh ground Black Pepper to taste1 Egg

For the Breading

2 Eggs2 1/2 cups (160g) PankoVegetable Oil for deep fryingFry the pancetta in a wok over medium heat until crisp and golden. Scoop out the pancetta with a slotted spoon and drain in a sieve over a mixing bowl. Reserve 2 Tablespoons of the drippings and discard the rest.To the drippings, add the yam, pancetta, brown sugar, sage, and salt and pepper to taste. Stir in the egg. Refrigerate the mixture for at least 4 hours before proceeding.After the mixture has chilled, scoop out heaping tablespoonfuls and roll them between your hands to form 1-inch balls. Place the balls on a lined baking sheet.To make the breading, in a shallow dish, beat the eggs until thoroughly liquid. Place the panko in a separate dish.Roll each ball first in the panko, then in the egg wash, then again in the panko, shaking off the excess panko and letting the excess egg wash drip off. Repeat until all the croquettes are coated.In a wok, heat 2 inches of oil over medium high heat. Once the oil is hot, lower the heat to medium, or until the oil just maintains a simmer. Fry the croquettes in batches until golden brown, 1 or 2 minutes per side. Remove the croquettes with a slotted spoon and drain on paper towels. Serve immediately.

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Turkey, Sweet Potato, and Cranberry Empanadas

Turkey, Sweet Potato, and Cranberry Empanadas - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksBurnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeRecent PostsTurkey, Sweet Potato, and Cranberry EmpanadasPapaitan: Offal & Bile SoupAn Interview with Claude TayagFresh Mango Pudding From Rasa Malaysia's New CookbookShort Rib and Foie Gras CalderetaSwill to Twenty: Food and Wine FundraiserGiveaway: Philippine Heirloom RiceAbalone KinilawGone FishingFilipino Chocolate and Wine PairingCategoriesAdobo RecipesBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsCookbooksDessertsFruits and VeggiesGiveawaysHolidaysHow to Make LumpiaKalamansiKinilawLasang PinoyMy Cookbook!On The GrillOtherPancit (Filipino Noodles)PorkPoultryRiceSeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) « Papaitan: Offal & Bile Soup |Main

November 15, 2011Turkey, Sweet Potato, and Cranberry Empanadas

As someone who sometimes celebrates Thankgiving sans turkey [insert GASP here], I'm always looking for new and different ways to incorporate said bird into my recipes around this time of year.

Recently, while trying out different Filipino empanada recipes for a little project I've been working on, I started thinking about the raisins sometimes seen in Filipino, Spanish, and Mexican empanadas. (Spain and Mexico both have had quite the influence on Filipino cuisine via colonialism and the Manila-Acapulco galleon trade, and empanadas happen to be a tasty result of that Spanish/Mexican influence).

So, while considering raisins, the dominoes started to fall.

For a change of pace and a different kind of sweetness, I thought of using dried cranberries in place of the raisins. And with the dried cranberries, turkey soon came to mind--I'd use ground turkey instead of beef or pork. And finally, because sweet potatoes (AKA Kamote) are used quite often in Filipino cooking, they were another logical addition for me.

Suddenly, without intending to, I had stumbled upon a Thanksgiving-themed empanada. Eureka! It was kinda like the time I had stumbled upon a Groundhog Day-themed adobo. OK, so that probably never happened.

Nevertheless, these empanadas are like Thanksgiving squished into a conveniently parceled pie. With these handy portable turnovers, you can now take Thanksgiving anywhere! Take that, iPad!

Portable Thanksgiving.
Way better than the portability of an iPad.

With sweet potatoes, tangy cranberries, and Filipinized turkey seasoned with soy sauce, Filipino cane vinegar, garlic and ginger--all folded into a flaky buttery crust--I can almost* forget about "traditional" turkey with mashed sweet potatoes and cranberry sauce.

*That is, if a whole roasted pig is on the table.

Turkey, Sweet Potato, and Cranberry Empanadas
Makes 12 Empanadas

For the dough:

1 1/4 cup all purpose flour
1/2 teaspoon salt
8 Tablespoons cold unsalted butter, cut into small cubes
1/4 cup ice water

In a large bowl, combine the flour and the salt. Using a pastry cutter, or your fingers, mix the butter into the flour until the mixture resembles course crumbs. Add the water 1 tablespoon at a time until the dough just comes together and can form a large ball. You may not need to use all the water.

Form the dough into a thick disk and cover with plastic wrap. Place the dough in the refrigerator and allow to rest for at least 30 minutes before rolling out.

For the filling:

2 tablespoons oil
1/2 cup chopped onion
2 cloves garlic, minced
1-inch piece ginger, peeled and minced
1/4 pound ground turkey
1/2 teaspoon freshly ground black pepper
2 teaspoons soy sauce
2 teaspoons Filipino vinegar, or cider vinegar
1/4 cup grated sweet potato
1/4 cup dried cranberries

1 egg beaten--for brushing over each empanada

Heat the oil in a large flat-bottomed wok or saute pan. Add the onions, garlic, and ginger and cook until the onions soften and become transluscent, about 2-3 minutes. Add the ground turkey and black pepper and stir with a wooden spoon to break up the meat. Cook for 1-2 minutes until the turkey is browned and almost cooked through. Pour in the soy sauce and vinegar, along with the sweet potato and cranberries and stir everything to combine. Continue cooking until most of the liquid has been absorbed. Remove from heat, and allow meat mixture to cool completely.

Preheat the oven to 375 degrees F, and spray a baking pan with non-stick cooking spray.

On a lightly floured surface, roll out the chilled dough until it's 1/8-inch thick. Cut out 4-inch diameter rounds using a cookie cutter or by tracing a knife around a ramekin. Gather up the scraps of dough, roll out again, and cut out more rounds until all the dough is used. You should be able to get 12 rounds from this dough.

Fill each round with about a tablespoon of the cooled turkey mixture, then fold the rounds over to form half-moon shapes. Crimp the edges with a fork to seal. Place the empanadas on the prepared baking sheet, then brush each one with the beaten egg. Place the baking sheet in the oven and bake for 25-30 minutes until the crust is golden brown.

Thanksgiving Empanadas

For more of my other Thanksgiving-related posts:

A Filipino ThanksgivingLechon: It's What I'm Thankful ForStuffin' Ain't EasyPosted by Burnt Lumpia at 04:14 PM | Permalink

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Comments

Yum! what a fabulous idea. I love empanadas and this is a great take on a traditional recipe. Will have to give it a whirl when time permits :).

Posted by:Pat |November 15, 2011 at 05:53 PM

What? No "tanglad turkey"?! It goes well with crispy pork shoulder :P

Posted by:Randi |November 15, 2011 at 10:03 PM

I love this portable Thanksgiving! I hope my empanadas come out half as good! While I'm not totally crazy about turkey, I do remember being sad one year when we had a ham instead! I guess after having turkey so long, you miss it!

Posted by:Bianca @ South Bay Rants n Raves |November 16, 2011 at 09:54 AM

What a great recipe!! Found you via Twitter and #Pullupachair.

Posted by:Heather | Farmgirl Gourmet |November 16, 2011 at 11:01 AM

No disrespect to Mr. Gobble-Gobble but I'll take Mr. Oink-Oink on the Thanksgiving table any day. More skin ;)

Anyhow, such an awesome Fil-Am twist on the classic -- love the addition of the cranberries and sweet potatoes.

Posted by:Michelle |November 16, 2011 at 08:06 PM

Love this idea!

Posted by:culinaryneophyte |November 16, 2011 at 08:08 PM

Wow -soo glad I found this blog. My husband is Filipino so I try and make a Filipino dish atleast once a week. I think it's especially important for our kids. Momma Sita has made a fourtune off of me -it's time to try some new things! Thanks for a GREAT site!!!

Posted by:Mia |November 17, 2011 at 06:23 PM

Love it! I've never looked forward to wrestling a big-ass bird into the oven for hours on end, only to have something dry (that's where the gravy comes in). You know what they say: a bird in the hand (i.e. turkey empanada) is worth 16-lbs in the oven. Or something like that.

This is a fun and tasty Pinoy take on an American classic! 8-D

Posted by:Tracey@Tangled Noodle |November 17, 2011 at 08:05 PM

Wow! It looks like the old style empanada but the taste sounds different to me.

Joyce

Posted by:Philippines Lifestyle |November 17, 2011 at 09:39 PM

Sarap! I can't wait to make these. I'd take an empanada over an ipad any day.

Posted by:Aileen@kitchenkwento |November 19, 2011 at 12:08 AM

I want to try cooking empanada, With the recipe you've shared it would be possible now.

Alvin

Posted by:nuvali restaurants |November 22, 2011 at 07:59 PM

Hello ~ I have chosen your blog to receive this award! If you have already received it, no big deal. Have a Great Day!http://junemoon.wordpress.com/2011/11/26/first-ever-super-duper-cool-blogging-award-2/

Posted by:junemoon |November 26, 2011 at 04:25 PM

The empanadas look great.

Posted by:Joy |November 30, 2011 at 01:14 PM

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Sweet Potato Puree

Sweet Potato Puree pictures (1 of 5)

Sweet potato puree is the first solid food I made for Baby G. I remember the first time he tasted the sweet potato puree, he finished the few tiny spoonful right away. He wanted more. He was eating sweet potato puree almost every meal, and then I slowly introduced him to other food. As a first-time mom, it is very important to slowly introducing new ingredients to your baby, as it will let you know if your baby is allergic to a certain food.

Anyway, Baby G still loves his sweet potato puree as a snack (I feed him rice porridge for his lunch and dinner now, recipes coming soon). Even though you can buy Gerber sweet potato puree at the stores, let me assure you that the time you take to make it is probably shorter than the time you get to the stores. I made this serving for sweet potato puree in practically 20 minutes, just in time to feed the hungry Baby G for his afternoon snack. Most importantly, making your own baby food is your way of showering your baby with love, and I am sure your baby will reward you with a big smile after his feeding. Try this sweet potato puree recipe, have fun!

(Click Page 2 for the Sweet Potato Puree Recipe)

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General Tso's Potato Chips, a Taste Test

While shopping at the horribly chaotic Target at the Atlantic Center several weeks ago, I noticed something strange in the freezer aisle. Maybe I was just oblivious before, but there was a good number of frozen entrees based on Chinese takeout. Yes, frozen egg rolls and dumplings have been around for a while, and Trader Joe's is no stranger to frozen-foodifying Asian dishes. Now it seems PF Chang's has a shiny new line of "Home Menu" dinners, including Orange Chicken, Beef with Broccoli, and Shrimp Lo Mein, just waiting to be taken home and zapped in the microwave. (These are apparently for all those times late at night when the Golden Panda around the corner is closed, or when 15 minutes of waiting for the delivery guy is too much to handle.)

From an anthropological standpoint, I was dying to buy a package of P.F. Chang's Sweet & Sour Chicken to try in my own microwave. What a great blog post that would make! Then I read the ingredients, became dizzy with complex chemical terms, and turned my cart away from the frozen food section. 

That was when I stumbled on a huge display of Archer Farms products, and an entire row of "General Tso's Thick Cut Potato Chips" at eye level. It seems that after exhausting all the possible barbecue and chili flavors on the market, the potato chip industry may have pinpointed Chinese takeout flavors as The Next Big Thing.

(I was also reminded of Lay's Potato Chips in China. Lay's in China is a whole different beast. At some point the chief flavor scientist must have had a field day, thinking up such exciting and perplexing flavors as Red Wine Chicken, Italian Red Meat, Blueberry, Lychee, and Numb & Spicy Hot Pot. A walk down any the junk food aisle at any Chinese Carrefour, or other big grocery store, is something to be experienced.)

I bought a bag of the Archer Farm chips, went home, and did some research. Apparently Terra Chips also made a General Tso's flavor. Whole Foods didn't carry them but the Fairway on Broadway and 74th did. 

Several weeks later I held a mini taste test, appropriately right before a meal of leftover Chinese food (which sadly did not include General Tso's). Here are the results from the commenters:

Archer Farms' ridged General Tso's

Characteristics: Vinegary, with a lot of garlic powder and preservatives. Artificial flavors are very "in-your-face". Not very spicy. 

Tastes like: "A barbecue potato chip but with Asian flavors." "Bad hot and sour soup with lots of MSG." "Something I've had many times in Chinese restaurants but can't put my finger on." "The chili sauce you get with spring rolls."

Would buy again?  Mixed 

Terra Chips non-ridged General Tso's 

Characteristics: Immediate lime taste, a tinge of sweetness, followed by a slight chili powder kick. More subtle, good for long periods of snacking.

Tastes like: "Tom yum goong." "Pad thai dusted with some chili flakes." "Makes me really want a Thai iced tea."

Would buy again? Yes

Conclusion: Neither really tasted like General Tso's chicken, but both are good snacks while waiting for your Chinese food to reheat. 

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Similar posts:

General Tso's Chicken recipe

A Globetrotter's Guide to Unusual Chinese Restaurants 

When Chinese Food was Glamorous in America

Vintage Chinese Restaurant Ad, Texas

Orange Chicken, or Remembrance of Kosher Chinese Past

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