I came across this recipe at a Korean supermarket, where they were doing a cooking demonstration. Heat oil (sesame oil is recommended) in a sauté pan, then add king oyster mushroom (cut into slices). Season with salt and black pepper, and then let brown on each side. (May 2013)
Korean soy-braised potatoes (gamja jorim)
Peel yukon gold potatoes, cut into cubes, then soak in salted water for 10 minutes. Drain and set aside. In a large wok, mix 4 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp Chinese cooking wine, and minced garlic. Bring to a boil, then add potatoes, mixing so that potatoes are coated. While the mixture… Continue reading Korean soy-braised potatoes (gamja jorim)
Mixed baby green salad with candied walnuts and dried berries
I debated whether to post this, since it’s just a matter of throwing a few ingredientstogether, but it is quite tasty. Toss mixed baby greens with dried berries (blueberries and cherries), toasted pecans, and homemade candied walnuts (see separate post for candied walnuts earlier thismonth). Drizzle with balsamic vinegar and olive oil. (June 2013)
Southern Chinese buddhist vegetarian noodles
I made this dish for Kai, who loves cellophane noodles. Boil sweet potato noodles (aka cellophane noodles, or dang myun) until tender, then drain, rinse with cold water, and set aside. Heat oil in a large wok, then saute minced garlic and sliced onion until wilted. Add mungbean sprouts, Chinese long beans (here, green beans… Continue reading Southern Chinese buddhist vegetarian noodles
Vietnamese caramelized chicken with lemongrass and chilies (ga xao sa ot cay)
Marinate boneless, skinless chicken thighs (cut into chunks) with salt, black pepper, and one finely minced lemonstalk. Set aside. Separately, heat 2 Tbsp neutral vegetable oil until shimmering, then add 2 Tbsp sugar; stir constantly on medium-high heat until caramelized. Then add sliced onion, minced garlic, and 3 lemongrass stalks (pounded and bruised). Saute until… Continue reading Vietnamese caramelized chicken with lemongrass and chilies (ga xao sa ot cay)
Candied walnuts
Preheat oven to 250. In a small bowl, beat 1 egg white and a little water until frothy, then add walnuts, making sure each walnut is coated. Separately, mix ½ cup brown sugar with 1 tsp cinnamon in a food storage bag. Add the walnuts, then toss in the bag until the walnuts are mixed… Continue reading Candied walnuts
Filipino pan-seared steak with onions (bistek)
Marinate flank steak in equal parts soy sauce and lime juice for at least 2 hours (refrigerated). Remove steak from marinade and pat dry with papertowels; keep the marinade and set aside. Sear both sides of steak in a cast-iron pan (about 6 mins each for medium well). Remove steak and keep warm. Add alittle oil to the pan,… Continue reading Filipino pan-seared steak with onions (bistek)
Afghan potato and two-bean salad (shour nahkud)
Boil 5-6 Yukon Gold potatoes, skin-on, in water and a dash of salt until tender. Drain, let cool, and then slice into rounds (I kept the skin on). Separately, using a food processor, make the cilantro chutney (chutney gashneez): blend 1 bunch fresh cilantro, a few cloves fresh garlic, 1 jalapeño pepper (I cut mine into slices), and ½ cup… Continue reading Afghan potato and two-bean salad (shour nahkud)
Italian poached whole fluke
One of my favorite Italian dishes is sapore di mare, an Italian style seafood soup with tiny pasta. While looking for that recipe, I came across this “Single Fish Cooked Fish-Soup Style” in one of my Italian cookbooks, so we tried it this evening. Wash a whole fluke (gutted and scaled) in cold water, pat dry, and set aside. Separately,… Continue reading Italian poached whole fluke
Yellow split pea soup with bacon
This is one of the chicken-broth based soups I made to recover from my cold. Saute 2 oz thick-cut bacon, cut into matchsticks, in a large stock pot with some olive oil. When browned, remove bacon and set aside. Add 1 onion, 4 celery stalks, and 2 peeled carrots (each of them chopped) and 5-6… Continue reading Yellow split pea soup with bacon
Cooking Adventures 