Rinse and drain 1 cup rice (here, long grain rice), then set aside. In the mean time, soak 2 Tbsp dried shrimp in ½ cup warm water until reconstituted (about 10 mins), then drain and mince. Add 2/3 lb minced pork to the minced shrimp, mixing well, then fold in 1 Tbsp Chinese cooking wine,… Continue reading Chinese rice porridge with pork dumplings and bok choy
Tag: 2014
Juju’s Indian chicken and potato curry
This recipe is courtesy of my friend Juju. Marinate 2 boneless, skinless chicken breasts (cut into large bite-sized pieces) in 2-3 Tbsp Patak’s biryani paste, 1 cup plain yogurt (here, I used nonfat greek), and ½ tsp salt for at least 2 hours. Heat 1-2 Tbsp of neutral oil in a large pot, then add ¾ cup fried… Continue reading Juju’s Indian chicken and potato curry
Korean wakame seaweed soup with beef (miyuk guk)
Soak about 1-2 oz dried wakame seaweed in room temperature water and set aside. Saute 1/2 lb lean beef (cut into bite-sized pieces) in a little oil. When browned, add 5-6 shiitake mushrooms (fresh or reconstituted dry), cut into ½" slices Sauté until fragrant, then add 2 large Yukon potatoes (or 1 large Russet potato) cut into large, bite-sized chunks (here,… Continue reading Korean wakame seaweed soup with beef (miyuk guk)
Thai coconut pudding with sweet potato and tapioca
Sweetened with palm sugar (jaggery), this dessert imparts a delicate, not too sweet flavor.First, cook the sweet potatoes or use already-cooked ones (see Note 1 below). For uncooked potatoes: bring a large pot of water to a boil, then add 3 large Japanese or Korean sweet potatoes (goguma), skin on and cut into thick rounds… Continue reading Thai coconut pudding with sweet potato and tapioca
Herbed croutons
We based this recipe on the Neelys’ recipe (http://www.foodnetwork.com/recipes/homemade-croutons-recipe0.html), plus fresh thyme, sage, and marjoram. We used leftover sliced ciabatta, which we cubed. These croutons were addictively crunchy and delicious. (Dec. 2014) Note: If using fresh bread, you may need to dry it out as follows: place the bread cubes in a single layer on… Continue reading Herbed croutons
Whole cranberry sauce
We made this following Ocean Spray’s recipe: http://www.oceanspray.com/Recipes/Corporate/Sauces,-Sides-Salads/Homemade-Whole-Berry-Cranberry-Sauce.aspx. We added the zest of an orange and 1-2 inch of fresh ginger (half microplaned and half julienned). Thank you to Waimar for inspiring us to try this recipe. We will enjoy this with roast chicken this evening. (Dec. 2014)
Javanese carrot, shallot, and Anjou pear pickle
This dish is based on the Indonesian dish, adar timun, except that I substituted Anjou pear for cucumber. Cut 1 pear and 1 large carrot into matchsticks, and thinly slice 3 shallots, add 1 ½ Tbsp kosher salt, and cover with 2 cups hot water for 15 minutes. Drain vegetables, then mix with 2 Tbsp… Continue reading Javanese carrot, shallot, and Anjou pear pickle
Sichuan minced pork with tofu (ma po tofu)
I grew up eating this dish at Chinese restaurants, and every once in a while my mother made this at home from a ma po seasoning packet. I decided to try a recipe from scratch. Cut 16 oz firm tofu into ½ inch pieces, soak in boiling water for 15 minutes, and then drain and… Continue reading Sichuan minced pork with tofu (ma po tofu)
Vanilla-infused roasted berries
Recipe is here: http://www.foodnetwork.com/recipes/ina-garten/meringues-chantilly-with-roasted-berries-recipe.html,except that we used vanilla-infused sugar (instead of plain white sugar) plus a vanilla bean. We did not make the meringues. This compote goes well with vanilla ice cream or angel food cake (as shown), plain yogurt, or even on its own. (Mar.2015)
Cooking Adventures 