Please login or join to use the Hideout!

 

Forums Rants 'n' Raves The Lounge
  • Topic: Asian

    Back To Topics
    (0 rates)
    • February 28, 2012 12:36 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Ahh, this is what I've been wanting to post on!

      1st post, Rice vermicelli (Recipe: rice noodle salad with chicken), and, just as important, how to prepare rice vermicelli. This woman writes a cool column.

    • March 7, 2013 4:26 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Pearl Balls

      Ingredients:

      • 3/4 cup glutinous rice (also called sweet or sticky rice, available at Chinese or Asian markets)
      • 1 pound pork or ground pork
      • 1 large green onion (spring onion) minced (at least 3 tablespoons)
      • 2 water chestnuts, minced
      • 1 large egg white
      • 1 tablespoon light soy sauce
      • 1 tablespoon dry sherry
      • 1 teaspoon salt
      • Black pepper, to taste
      • 1 teaspoon cornstarch, or as needed

      Preparation:

      1. Soak the glutinous rice in water for at least 6 - 8 hours (preferably overnight). Drain well in a sieve or colander. Spread out the rice on a baking sheet. Note: Drain and spread out the rice just before making the pearl balls, so that the rice doesn't dry out too much.
      2. Mince or grind the pork if not using ground pork.
      3. In a large bowl, combine the pork, soy sauce, sherry, green onion, water chestnuts, salt, pepper, egg white and cornstarch. 
      4. Prepare the steamer for steaming.
      5. Take about 1 tablespoon of the ground pork mixture and form into a ball. Roll lightly over the glutinous rice and place on a heatproof plate. Continue with the rest of the pork mixture, placing the balls 1/2-inch apart. (You will need at least 2 plates). 6. Place the plates in a steamer container or on a bamboo basket in a wok. Cover and steam the pearl balls over boiling water for between 25 - 35 minutes, until they are cooked through. Steam in two batches if needed.
      7. Serve the pearl balls hot with soy sauce.

      Variation:
      Add a few softened Chinese black mushrooms and/or minced ginger to the pork mixture.
    • March 6, 2013 5:30 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Hot and Sour Soup (Thai)

      Ingredients:

      • 6 cups chicken stock
      • 4 cloves garlic, minced
      • 1 thumb-size piece galangal or ginger, grated or finely sliced into matchstick-like pieces
      • 1 Tbsp. soy sauce
      • 2 Tbsp. fish sauce
      • 1 fresh red or green chili, minced, OR 1/2 to 1 tsp. dried chili flakes
      • 1 Tbsp. rice vinegar (or substitute apple cider vinegar OR regular white vinegar)
      • 1 Tbsp. brown sugar
      • 2 kaffir lime leaves, OR 1 Tbsp. lime juice
      • 2-3 eggs
      • VEGETABLES (choose from the following, or add your own selection):
      • handful fresh shiitake mushrooms
      • 1-2 cups Chinese cabbage such as bok choy or baby bok choy, roughly chopped
      • handful fresh or frozen spinach
      • bamboo shoot strips
      • GARNISH:
      • handful of fresh coriander and lime wedges
      • optional: Thai chili sauce to serve on the side

      Preparation:

      1. Heat broth in a large soup pot over medium-high heat. Add the garlic, galangal or ginger, soy sauce, fish sauce, chili, vinegar, brown sugar and lime leaves/lime juice. Bring to a boil, then reduce to medium heat and allow to simmer while you add next ingredients.
      Crack eggs into a cup and lightly beat with a fork. Slide eggs into the soup and stir immediately several times (the eggs cook fast). Tip: If you want the egg to be finely shredded, stir rapidly. If you prefer larger "clouds" of floating egg whites, only stir once or twice clockwise.
      --------------------------------------------------------------------
      Hot and Sour Soup (Chinese)
      Ingredients
      • 6 dried tree ear mushrooms (also known as wood ear mushrooms)
      • 6 dried black mushrooms
      • 8 dried lily buds (otherwise known as golden needles)
      • 1/2 cup bamboo shoots
      • 3 tablespoons rice vinegar
      • 2 tablespoons Chinese black vinegar
      • 4 tablespoons light soy sauce
      • 1 teaspoon salt
      • 1 teaspoon sugar
      • 2 tablespoons cornstarch
      • 2 tablespoons water
      • 1 tablespoon oil
      • 4 ounces pork loin (optional), cooked and shredded
      • 4 cups broth
      • 1 package tofu, cut into small pieces
      • 2 eggs, lightly beaten
      • 1 teaspoon black pepper, ground
      • 1 teaspoon white pepper, ground
      • 1 teaspoon sesame oil
      • 2 teaspoons chili oil or to taste
      • 1 tablespoon chili sauce or to taste
      • 4 green onions sliced
      Directions
      1. Soak the tree ear and black mushrooms in boiling water until softened, about 20 minutes, and shred them.
      2. Soak the lily buds in warm water until softened, about 20 minutes, and shred them.
      3. Cover the bamboo shoots in water, bring to a boil, drain and shred.
      4. Mix the vinegars, soy sauce, salt and sugar in a bowl.
      5. Mix the cornstarch into the water in a bowl.
      6. Heat the oil in a large pot over medium-high heat.
      7. Add the pork, tree ear and black mushrooms, lily buds and bamboo shoots and saute for a minute.
      8. Add the broth and tofu and bring to a boil.
      9. Add the vinegar mixture and the cornstarch mixture and stir until it thickens.
      10. Pour the eggs into the soup in a thin stream while stirring the soup.
      11. Stir in the peppers, oils and chili sauce.
      12. Serve garnished with green onions.
    • February 27, 2013 5:37 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Green Onion Oil Recipe

      Ingredients

      1 big bunch of green onions finely sliced
      3 tablespoons of ginger finely minced
      1 tablespoon each of finely minced garlic and shallots

      1/4 cup grapeseed or other neutral oil
      splash of sesame seed oil

      salt to taste

      Directions

      Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking. Add the green onions, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. The onions will sizzle and wilt almost immediately and turn a bright green. Take the pan off the heat and stir the sauce with a wooden spoon. Add a splash of sesame seed oil and salt to taste. Toss with your favourite noodles, hoisin and sriracha.

    • February 24, 2013 3:17 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Eggplant Shu Mai Dumplings & Chili Sauce

      Eggplant Shu Mai Dumplings & Chili Sauce

      Makes 24

      Shu Mai are the easiest dumplings to make. If you can’t find round gyoza wrappers, use a biscuit cutter to trim won ton or egg roll skins into circles.
      Dumplings
      • 2 tsp. canola oil
      • 4 cloves garlic, minced (4 tsp.)
      • 2 tsp. minced fresh ginger
      • 1 lb. eggplant, peeled and finely chopped (4 cups)
      • 2 Tbs. low-sodium soy sauce
      • 1 Tbs. black bean sauce
      • 1 tsp. dark sesame oil
      • 4 Tbs. minced cilantro
      • Cornstarch for dusting pan
      • 24 gyoza wrappers
      Chili Sauce
      • 2 Tbs. low-sodium soy sauce
      • 1 Tbs. fresh lemon juice
      • 1 tsp. brown sugar or honey
      • 1 tsp. dark sesame oil
      • 1 clove garlic, minced (1 tsp.)
      • 1 tsp. grated fresh ginger
      • 1 red jalapeño
      1. To make Dumplings: Heat oil over medium-high heat in wok or nonstick skillet. Add garlic and ginger; cook, stirring, 1 minute. Add eggplant, and stir-fry over high heat, 4 to 5 minutes, until very soft; add a little water if needed. Add soy sauce, bean sauce, sesame oil, and cilantro; cook, stirring, until thick, about 1 minute. Let cool.
      2. Dust baking sheet with cornstarch. Arrange several gyoza wrappers on work surface. Put 2 tsp. filling in center of each; pull up sides into pleats, and plop on baking sheet, flattening bottom. Cover tightly with plastic; chill up to 24 hours, or freeze.
      3. To make Chili Sauce: Mix all ingredients; transfer to dipping bowls.
      4. To cook Dumplings: Lightly oil heat-proof plate or metal steamer insert. Steam shu mai—on plate set on cake cooling rack over boiling water or in steamer—8 minutes. Serve.
    • February 23, 2013 12:21 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Korean Scallion Pancakes

      2 cups flour
      2 eggs, beaten
      1 1/2 cups water
      1 large bunch of scallions, 1 stalk reserved for dipping sauce
      1/4 cup of julienned carrot, about 1 small to medium carrot
      1 teaspoon kosher salt
      vegetable oil for cooking

      Cut Scallions lengthwise in half, and then cut into 2 to 3 inch lengths; lightly rinse in a colander or soak scallions in a bowl of cold water to remove any dirt or sand. Drain and set aside.

      In medium bowl beat eggs with whisk. Add in flour and water, and whisk to combine. Stir in scallions and carrots. Let batter rest for 10 minutes so the flour can fully absorb the water and thicken slightly; the batter won’t be as thick as American pancake batter. While the batter is resting, prepare the dipping sauce.

      Heat an 8″ or 10″ non-stick sauté pan over medium heat with a thin layer of oil. I highly recommend using non-stick pans for these; I tried cooking them with my cast-iron skillet, and had to use more oil, and the results weren’t as good.

      Pour batter into pan (1/3 of batter for an 8″ or 1/2 of batter for a 10″ pan), and evenly spread around the pan just to the edges. Cook for 3-4 minutes until set and lightly golden brown on the bottom. Flip over and cook for an additional 1-2 minutes until browned on the bottom, adding a little more oil if needed. Cut as desired and serve with dipping sauce (see above entry).

    • February 23, 2013 12:17 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Scallion Dipping Sauce

      Ingredients:

      1/3 cup soy sauce
      1/3 cup rice wine vinegar
      1 Tbsp sesame oil
      1 Tbsp chili pepper flakes (kochukaru)
      1 Tbsp scallions, thinly sliced

      1 Tbsp honey
      1 tsp finely chopped garlic

      Preparation:
      Mix all ingredients together and use as a dipping sauce for dumplings, scallion pancakes, mung bean pancakes, and tempura dishes.

      *Can make in large batches and store in refrigerator for a couple weeks.

      **If you don't have Korean chili pepper flakes (kochukaru), you can use cayenne pepper or sriracha sauce in the mix.

    • February 17, 2013 5:45 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Jamie Oliver's Fiery Dan Dan Noodles

      Recipe serves 4.

      500g minced beef
      2 tablespoons runny honey
      500g wheat noodles
      4 handfuls mixed green vegetables (cabbage, broccoli, bok choi, etc), cut into 1cm strips
      4 cloves garlic, peeled and chopped
      3 tablespoons dark soy sauce
      2 teaspoons Szechuan pepper
      4 tablespoons chilli oil
      1 fresh red chilli, finely chopped (you might want to omit this if you don't have a good tolerance for chilli, as it's quite hot already if you only use the oil)
      2 spring onions, trimmed and sliced
      1 lime, quartered, to serve

      Throw the beef into a dry pan on a medium to high heat. Keep it moving about for about 10-15 minutes, or until it's becoming golden and crispy. Drain out any excess fat and stir in the honey, mixing it in well, and continue to heat for around 40 seconds. Remove the pan from the heat.

      Cook your noodles on the hob according to packet instructions. When they have about a minute to go, chuck in the green vegetables. They should be heated through but still really crunchy.

      Drain the noodles and vegetables in a colander. Tip them back into the hot pan with a mugful of water. Add the garlic, soy sauce, Szechuan pepper, chilli oil and fresh chilli. Give it all a good stir.

      Put the beef back on the heat for 30 seconds so it's piping hot.
      Divide the noodles into 4 bowls. Sprinkle the crispy beef on top. Throw on the spring onions and serve with a lime quarter.

    • February 17, 2013 5:44 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Jamie Oliver’s Quick and Punchy Kimchi

      Ingredients:
      1 Cabbage, approximately 1 1/4 to 1 1/2 lbs, sliced, 1/2 to 3/4 inch thick
      5 TBSP sesame oil
      3 dried red chilies, chopped
      2 star anise
      1 tsp Szechuan peppercorns
      2 TBSP sugar
      5 TBSP vinegar, white wine or rice wine
      2 to 3 cloves garlic
      fresh ginger, a thumb-sized piece
      salt

      In a frying pan on low heat, gently heat the sesame oil with the chilies, star anise and spices for about 5 minutes.

      Bring a large pot of salted water to a boil and blanch the sliced cabbage in it for about 1 min. Keep the lid on. Drain and scatter the leaves on a baking sheet to cool.

      After about 10 minutes, put the cabbage in a bowl and mix with the flavored oil, sugar and vinegar. Grate in the garlic and ginger and add a good pinch of salt. Mix everything well. Your kimchi will keep in the fridge for about 3 to 4 days.

    • February 14, 2013 1:18 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Filipino Tamarind Soup

      Ingredients

      30 ml (2 tbsp) canola oil
      1 large onion, chopped
      2 cloves garlic, chopped
      455 g (1 lb) beef stew meat, cut into 1 inch cubes
      945 ml (1 quart) water
      2 large tomatoes, diced
      225 g (1/2 lb) fresh green beans, rinsed and trimmed
      0.5 medium head pechay (bok choy), cut into 1 1/2 inch strips
      1 head fresh broccoli, cut into bite size pieces
      39.5 g (1-1.41 ounce) package tamarind soup base


      Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.

      Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in pechay (bok choy), broccoli and tamarind soup mix. Simmer for an additional 10 minutes.

    • February 13, 2013 5:41 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Bitter Melon and Eggplant Relish

      Ingredients 

      • 1 bitter melon, seeded and cut into matchsticks

      • 1 eggplant, cut into matchsticks

      • 1 carrot, cut into matchsticks

      • 4 cloves garlic, sliced thin

      • 2 green chile peppers, seeded and sliced thin

      • 1 small sweet onion, diced

      • 1/2 cup water

      • 1/2 cup distilled white vinegar

      • 2 (2 inch) pieces minced fresh ginger root

      • 1 cup white sugar

      • 1 teaspoon salt

      Directions

      1. Bring a pot of water to a boil. Add the bitter melon and eggplant to the boiling water and return to a boil; cook at a boil for 2 minutes. Drain. Rinse with cold water to stop from cooking further.
      2. Toss the bitter melon, eggplant, carrot, garlic, green chile peppers, and sweet onion in a large bowl; cover with plastic wrap and set aside.
      3. Stir the water, vinegar, ginger, sugar, and salt together in a pot; bring to a boil until the sugar has dissolved completely. Set aside to cool completely. Pour the cooled vinegar mixture over the vegetables in the bowl, assuring the vegetables are completely submerged. Cover and refrigerate. Serve cold.
    • February 13, 2013 5:39 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Atsara (Papaya Relish)

      Ingredients

      • 4 cups grated fresh green papaya

      • 1/4 cup salt

      • 1 carrot, peeled and sliced

      • 1 red bell pepper, sliced into long strips

      • 1 (2 inch) piece fresh ginger root, peeled and sliced

      • 2 green chile peppers, sliced into thin rings

      • 1 (1.5 ounce) box raisins

      • 1 cup white vinegar

      • 1 cup water

      • 1 cup white sugar

      • 1 teaspoon salt

      Directions

      1. Toss the grated papaya with 1/4 cup salt together in a large bowl; allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much liquid from the papaya as possible.
      2. Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with lids.
      3. Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan; bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making sure the vegetables are completely submerged in liquid. Allow the vegetables to marinate in the liquid at least 1 day before using. Store in refrigerator between uses.
    • February 13, 2013 5:34 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Abalos-Style Hamburger Soup (Picadillo Filipino)

      Ingredients 

      • 1 tablespoon cooking oil

      • 1 onion, diced

      • 4 cloves garlic, minced

      • 1 large tomato, diced

      • 1 pound ground beef

      • 4 cups water

      • 1 large potato, diced

      • 2 tablespoons beef bouillon

      • 2 tablespoons fish sauce

      • salt and pepper to taste

      Directions

      1. Heat the oil in a large pot over medium-high heat. Cook the onion and garlic in the hot oil until the onions are tender. Stir in the tomato; cook until soft, about 3 minutes. Crumble the ground beef into the pan and cook until brown, about 5 minutes. Add the water, potato, beef bouillon, fish sauce, salt, and pepper; reduce heat, cover, and simmer until the potatoes are tender, stirring occasionally, about 30 minutes.
    • February 9, 2013 1:25 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Indonesian tofu and tempeh in spicy coconut sauce

      4 to 6 servings
      Ingredients

      Shallots, chopped -- 6 or 7
      Garlic, crushed -- 4 to 5 cloves
      Sambal oelek -- 3 to 5 tablespoons
      Candlenuts or almonds -- 5 to 6
      Tamarind pulp -- 1 tablespoon
      Turmeric -- 1 teaspoon
      Oil -- 2 to 3 tablespoons
      Lemongrass, white part only, crushed with a mallet or knife -- 3 stalks
      Kaffir lime leaves -- 4 to 6
      Galangal, sliced into thin discs -- 1-inch piece
      Tempeh, cubed -- 1 pound
      Firm tofu, cubed -- 1 pound
      Coconut milk -- 2 cups
      Sugar -- 2 tablespoons
      Salt -- to taste

      Method

      Place the shallots, garlic, sambal oelek, candlenuts or almonds, tamarind and turmeric into a blender or food processor and puree. Add a little water if necessary to bring the ingredients together.

      Heat the oil in a large saucepan or wok over medium high flame. Add the shallot puree and sauté until fragrant, 3 to 5 minutes. Add the crushed lemongrass and lime leaves and sauté 1 to 2 minutes more.

      Add the tempeh, tofu, coconut milk and salt. Reduce heat to low and simmer until coconut milk has thickened, 15 to 20 minutes. Serve with rice.

      Variations

      Ayam Bumbu Rujak: Use one chicken, about 2 1/2 lbs and cut into serving pieces, in place of the tofu and tempeh. The chicken can be browned first in hot oil if you like.

      Telur Bumbu Rujak: Use 6 or 7 hard-boiled eggs in place of the tofu and tempeh.
      The cubed tofu can be deep-fried first if you like. Pre-fried tofu cubes can be found at many Asian markets.

      One medium-sized white onion can be substituted for the shallots.

      Use all tofu or all tempeh if you prefer.

    • February 9, 2013 1:17 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Korean sesame spinach

      3 to 4 servings
      Ingredients

      Oil -- 2 tablespoons
      Sesame seeds -- 2 teaspoons
      Garlic, minced -- 2 to 3 cloves
      Spinach, stems removed -- 1 large bunch
      Soy sauce -- 4 teaspoons
      Salt and pepper -- to taste
      Sesame oil -- 1 to 2 teaspoons

      Method

      Heat the oil in a skillet or wok over medium heat. Add the sesame seeds and stir fry for about 30 seconds, or until lightly browned. Add the minced garlic and stir fry for another 30 seconds until it justs starts to brown.
      Add the spinach in batches, stirring each addition until it wilts before adding the next. As soon as the spinach has cooked down, remove it from heat and set aside to cool.
      Place the spinach in a colander or sieve and squeeze out any excess liquid. Toss in a large bowl with the remaining ingredients, adjust seasoning and serve at room temperature.

      Variations

      The spinach can also be steamed in a little water instead of stir fried.
      Stir in 1 tablespoon of white vinegar or lemon juice.

    • February 8, 2013 4:52 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Dong Gu Dofu (Chinese tofu with mushrooms)

      Tofu is paired with meaty shiitake mushrooms in a salty-sweet gravy.

      4 to 6 servings

      Ingredients

      • Water or stock -- 1/2 cup
      • Soy sauce -- 1/4 cup
      • Hoisin sauce -- 2 tablespoons
      • Hot bean paste (chile paste) -- 2 to 3 teaspoons
      • Sugar -- 2 teaspoons
      • Rice wine or dry sherry -- 2 tablespoons
      • Salt -- to taste
      • Cornstarch -- 1 tablespoon
      • Oil -- 2 to 3 tablespoons
      • Scallions, sliced into 1/4" pieces on the diagonal -- 3 to 4
      • Button mushrooms, quartered -- 1 cup
      • Dried shiitake mushrooms, soaked in hot water, destemmed and cut in strips -- 4 to 6
      • Firm tofu -- 2 pounds

      Method

      1. In a medium bowl, mix together the water or stock, soy sauce, hoisin, hot bean paste, sugar, rice wine or sherry, salt and cornstarch to prepare sauce. Adjust seasoning to your taste and set aside.
      2. Heat the oil over high flame in a wok or large pot. Add the scallions and stir fry until just heated through. Add the mushrooms and continue to stir fry for 2 to 3 more minutes.
      3. Reduce heat to low. Give the sauce a good stir and add to the mushrooms and scallions. Stir in well and bring to a simmer to thicken. Fold in the tofu gently and let simmer until heated through. Add a little stock or water if the sauce becomes too thick. Serve with rice.

      Variations

      • Use a variety of mushroooms to get a full flavored dish.
      • Add 2 tablespoons of minced garlic when you stir fry the scallions.
      • One to two tablespoons of Szechuan pickled vegetables can be added along with the scallions if you like. Soak them for 5 minutes in hot water first.
    • February 3, 2013 5:38 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Sweet Potato (Burma)   

      Ingredients
      • 2 Large Serrano Pepper -- finely chopped
      • 1 Medium Onion -- diced
      • 1 Tablespoon Garlic -- finely chopped
      • 1 Teaspoon Turmeric
      • 1 Teaspoon Ginger -- finely chopped
      • 1/2 Teaspoon Black Pepper
      • 1/2 Teaspoon Cayenne
      • 1 Tablespoon Fish Sauce -- or soy sauce
      • 1/2 Cup Coconut Milk
      • 1 1/2 Cups Water
      • Salt -- to taste
      • 1 Lemon Lemon Juice
      • 1 Pound Sweet Potato -- peeled and sliced
      Directions  combine all ingredients except sweet potatoes in saucepan and bring to a boil. reduce heat, simmer for 5 minutes. add sweet potato and simmer for another 20 minutes.
    • February 1, 2013 4:08 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Make Your Own Sweet Soy Sauce

      You can buy this at the store, but it's fun to make  your own!

      Take 1 cup of soy sauce and put in pot on med.

      As it warms up, add 1/4 cup brown sugar,

      and 1 Tbsp of honey. 

      Stir until sugar is dissolved, let cool, and bottle.

      For a smoky note, add a dab of adobo mix (from a tin), about as big as your pinkies' fingernail.

    • February 1, 2013 2:50 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Burmese Potato Salad

      Ingredients

      • 1 pound Yukon Gold potatoes, boiled and halved (there is no need to peel them)

      • 1 onion, thinly sliced

      • 1 heaped tablespoon crisp-fried shallots, to garnish

      • 1 level tablespoon chopped mint leaves, to garnish

      For the dressing:

      • 2 tablespoons tamarind water 

      • 2 tablespoons fish sauce

      • 2 tablespoons groundnut oil

      • 2 teaspoons sugar

      • 3 small red or green chilies, finely chopped

      Serves 4


      Method

      1. Place the boiled new potatoes and the onion in a serving bowl and set aside.

      2. In another bowl, prepare the dressing: mix all the ingredients until the sugar has dissolved.

      3. Pour the dressing over the potatoes and onions. Mix well, garnish with shallots and mint and serve.

    • January 29, 2013 2:41 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Doenjang Jjigae (Korean soybean paste stew)

      First, let’s start with rice.
      Why rice? You will find out soon.
      Besides you gotta cook rice to eat with this stew anyway.

      BTW I mixed white rice with brown rice, in case if you are wondering.

      Rinse the rice once, just once okay?

      Add a little bit of water and start tossing the rice rapidly, with swirling motions, for 30 seconds.
      You will see the water turning into milk-ish.
      Add about 2 cups of water to the rice and swirl around.

      Drain to save this milk-ish water into a bowl, about 2 cups.
      This is what we call, “ssal-tte-mool (쌀뜨물)”, the rice starch water.
      This will enrich the stew.
      Now go ahead rinse the rice a couple more times and cook by your usual way.

      Here are our ingredients of the day.
      Doenjang paste, Korean chili flakes, onion, zucchini, garlic, dried anchovies, sea kelp, mushroom, chilies, and Asian leek or green onion.
      But I am missing one important thing…

      This one, the tofu! I used soft tofu but you can use firm if you like. Cut into cubes.

      Dice your onion,

      and the same goes to zucchini…

      Cut off the bottom from the enoki mushrooms. You can use any mushroom of your choice.

      If you want to stick to the authentic style, use a stone pot. This small pot is about 1 quart size.
      Bring to your heat source.

      Toast your anchovies for 1 minute.
      The reason is that most dried anchovies are stored in the fridge or freezer and they get damp, which means, fishy!
      Toasting will remove the fishy smell.

      Pour the rice starch water and add the dried sea kelp. Let them boil and simmer for 5 minutes.

      Remove our sea friends and discard them.

      Add the Doenjang (soy bean) paste.
      You need to mash them down to incorporate with stock. Whatever left in the mash, throw them back into the stock.
      You can use coarse mash strainer for this job or use the back of a spoon and smash it to the pot.

      Add onion and zucchini slices,

      and chili flakes. Let it boil.

      Add tofu and garlic.

      Add chilies and boil for 2 minutes.
      Lastly add mushroom and the Asian leek. Done!

    • January 29, 2013 2:24 PM CST
      • Post(s)
        1,449
      • Like(s)
        0
      • Liked
        1
      • cR(s)
        0 0

      Untitled

      Pine Nut Mustard Dressing

      Can also be used as a dipping sauce.

      1 cup pine nuts

      3 Tbsp soy sauce

      3/4 cup rice vinegar

      4 Tbsp Dijon or hot mustard

      1/2 cup honey

      Chop nuts finely. Mix other ingredients together, add nuts.

    Icon Legend and Forum Rights

  • Topic has replies
    Hot topic
    Topic unread
    Topic doesn't have any replies
    Closed topic
    BBCode  is opened
    HTML  is opened
    You don't have permission to post or reply a topic
    You don't have permission to edit a topic
    You don't have the permission to delete a topic
    You don't have the permission to approve a post
    You don't have the permission to make a sticky on a topic
    You don't have the permission to close a topic
    You don't have the permission to move a topic

Add Reputation

Do you want to add reputation for this user by this post?

or cancel