HOT AND SOUR SOUP
4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground pepper
Pinch sugar
2 [...]
Archive for the ‘East-Asian’ Category
Hot and Sour Soup
Posted in East-Asian, pork, soup, tagged Chinese on July 22, 2008 | 1 Comment »
Salmon stir-fried rice
Posted in East-Asian, seafood, tagged salmon, stir-fry on July 15, 2008 | No Comments »
We had probably a pound of leftover, already-cooked salmon, but I’m sure just about any other leftover meat could be substituted. Veggies consisted of a bunch of radishes, julienned, a small package of snow peas, a bunch of green onions and half a package of shredded carrot. Mushrooms would have been good too.
First, heat up [...]
Copper River Salmon part deux
Posted in East-Asian, seafood, tagged japanese, salmon, soba on June 12, 2008 | No Comments »
Alright this time we decided to do it Japanese shioyaki style. This involved creating a sauce that went like this:
Ingredients:
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin
2 tablespoon sugar
2 tablespoon fresh ginger — chopped
In a small saucepan, combine the soy sauce, sake, mirin, sugar, ginger and about a couple of [...]
Stir-Fried Sirloin with Ginger and Bok Choy
Posted in East-Asian, beef, tagged bok choy, steak, stir-fry on May 30, 2008 | No Comments »
From the February 2001 Food & Wine. We used a 1 1/2 lb London Broil for the meat, and about 2 lbs of Bok Choy. Also 1/2 cup of broth instead of 3 tbls. This naturally requires more cornstarch as well. One caution, when you throw in the ginger, garlic and jalapeno into nearly-smoking oil, [...]
Simmered Mackeral (saba) in Black Soybean Sauce
Posted in East-Asian, seafood, tagged saba, mackeral, japanese, asian, bok choy, mustard greens on May 13, 2008 | No Comments »
INGREDIENTS:
* 2 fillets mackerel (saba)
* 1 cup water
* 3 tbsps sake
* 6 tbsps black bean sauce
PREPARATION:
Mix water, sake, and 4 tbsps of bean sauce in a pan and put on medium heat. Add mackerel in the pan. Simmer fish for about 10 minutes on low heat, pouring the sauce over the mackerel. Flip [...]
Black Cod with Chinese Mustard Sauce
Posted in East-Asian, seafood, tagged black cod on April 19, 2008 | No Comments »
This is very simple and if you make extra sauce you can put it over rice. The Black Cod itself really doesn’t need it. Frying it up in sesame oil and soy sauce is plenty, because the fish has a lot of flavor all by itself. It’s very buttery and rich. We [...]
Beef with Sugar Snap Peas
Posted in East-Asian, beef, tagged stir-fry on April 19, 2008 | No Comments »
Page 198 in the April 2006 Cooking Light. We pretty much followed the recipe exactly. Had slightly more flank steak to work with, slightly less peas and probably more carrot. The only thing we added was some minced garlic. We had regular white rice with it also, as opposed to brown. And off-dry or slightly [...]
Spicy Tofu Udon Noodle Bowl
Posted in East-Asian, meatless, soup, tagged noodles, pan-Asian, tofu, udon on March 29, 2008 | No Comments »
Essentially a pan-Asian dish combining flavors from Japan, Thailand and Vietnam. Page 207 from the March 2005 issue of Cooking Light. Modifications included Chinese chow mein noodles instead of udon, sugar snap peas instead of snow peas and more broth.
The flavor was really interesting though. It had the Asian zen (balance) of [...]
