We followed this basic recipe for stuffed cabbage leaves: http://piglettedc.tumblr.com/post/122717650121/polish-stuffed-cabbage-leaves-galumpki-recipe However, we had to modify the recipe due to availability of ingredients. First, we used 10-11 rainbow Swiss chard leaves (2 bunches), with stems removed. We gently parboiled the leaves in slightly salted water with 1 tsp white vinegar (to preserve the bright colors), and… Continue reading Stuffed Swiss chard leaves
Tag: 2017
Chinese minced chicken and corn soup
We tried this recipe from Omnivore’s Cookbook: http://omnivorescookbook.com/chinese-corn-soup/ We used ½ lb minced turkey instead of chicken and 4 egg whites instead of 3 whole eggs. For the first step, we microplaned the ginger and added a shallot to the scallion whites at the first step. At the end of cooking, we added black pepper… Continue reading Chinese minced chicken and corn soup
Stovetop teriyaki chicken thighs
We followed this delicious recipe from Andrea Nguyen: http://www.vietworldkitchen.com/blog/2013/09/true-chicken-teriyaki-recipe.html except that we added about ½ extra Tbsp teriyaki sauce to the chicken. We used the same base teriyaki sauce we had made for the teriyaki salmon steaks a few days ago. We also increased the recipe by 50% because we had 6 chicken thighs (2… Continue reading Stovetop teriyaki chicken thighs
Burmese cabbage and lime salad
I learned this recipe from my Burmese-American friend, Waimar. Cut a small, tight head of red or white cabbage in half vertically, then cut one half into two quarters (you can set aside the remaining half head for later use). Remove the core from each wedge, then cut into thin (¼ inch) slices lengthwise along… Continue reading Burmese cabbage and lime salad
Chinese stirfried catfish with ginger and scallions
Details here: http://rasamalaysia.com/ginger-and-scallion-fish-recipe/2/. We increased the fish from 10 oz to 1.5 lbs (24 oz), which made the ingredient measurements a little challenging. (May 2017)
Korean spicy beef and radish soup
We made this soup loosely based on Maangchi’s recipe: https://www.maangchi.com/recipe/radish-soup However, we made so many modifications (including doubling the original recipe) that I’m rewriting our whole recipe here. First, cut 1 lb skirt steak (preferably trimmed of fat) into bite-sized pieces, then marinate in the following seasonings for about 15-20 mins (see Note below): 1 ½… Continue reading Korean spicy beef and radish soup
Chinese braised daikon with minced chicken
We tried this Omnivore Cookbook recipe: http://omnivorescookbook.com/braised-daikon/ We peeled one large daikon (approx. 2 lb) and cut it into jewel-shaped 2 inch diagonal chunks. As for the optional ingredients, we added Shaoxing vinegar but omitted the five spice. We also microplaned the ginger rather than mincing it. (May 2017) Note: I prefer another version of… Continue reading Chinese braised daikon with minced chicken
Burmese glass noodle soup with chicken (kyazan chet)
This is a modified version of kyazan chet from Copeland Marks’ cookbook, The Burmese Kitchen (not available online). First, in separate containers, soak the following dried ingredients in hot water for 10 mins: 2 oz dried cloud ears (dark brown wood ear mushrooms); 2 oz dried lily buds (if unavailable, you can use dried shiitakes);… Continue reading Burmese glass noodle soup with chicken (kyazan chet)
Sloppy Joes over roasted sweet potatoes
We tried this SkinnyTaste recipe: http://www.skinnytaste.com/sloppy-joe-baked-sweet-potatoes/ We used minced bison instead of minced beef. (May 2017)
Roast chicken with fennel and lemon
We tried this recipe: http://www.myrecipes.com/recipe/roasted-chicken-with-fennel-lemon We added an extra fennel bulb and a shallot (sliced into ¼ inch slices) to the roasting pan. We also added one head of garlic (cut in half crosswise) to the cavity of the chicken. At first, I was concerned that two cups of liquid (1 cup each white wine… Continue reading Roast chicken with fennel and lemon
Cooking Adventures 