Tag: asian

Oven-roasted cauliflower drizzled with thyme and toasted sesame oil

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During the pandemic, we have tried creative combinations. We made a Hokkien (Chinese) main course, so we tried to add an Asian note (sesame oil) to the side dish. Here, we preheated the oven to 425. We oven-roasted cauliflower florets (tossed in olive oil and a little black pepper) for about 20 mins, turning over… Continue reading Oven-roasted cauliflower drizzled with thyme and toasted sesame oil

Microwaved Korean sweet potatoes

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Our conventional oven conked out, so we baked these in the microwave. Carefully wash the skin, fork-pierce a few times, and then wrap each tuber in a few damp paper towels. Place the wrapped tubers on a large, microwave-proof plate, and microwave on high until tender (about 5 to 5 ½ mins for two small-medium… Continue reading Microwaved Korean sweet potatoes

Candied Korean sweet potatoes (goguma mattang)

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Every once in a while when I was a kid, my sister and I enjoyed this special treat at Korean-Chinese restaurants. I decided to try it at home. Because we rarely deep-fry, I tried combining a healthier, roasted sweet potato method with a traditional candy coating. First, following this recipe, https://whatgreatgrandmaate.com/paleo-korean-caramelized-sweet-potatoes-goguma-mattang-2/ , we cut two… Continue reading Candied Korean sweet potatoes (goguma mattang)

Chinese soy-braised turnips

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We tried this recipe from Madhur Jaffrey’s World Vegetarian cookbook: first, peel 2 lb (about 4) purple topped turnips, cut into 1.5 inch pieces (vertically cut in half, then each half into 2-4 thick chunks). Second, heat 2 Tbsp peanut or corn oil in a large wok, then add the turnip chunks on medium-high heat.… Continue reading Chinese soy-braised turnips

Crispy baked cubed tofu

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We accidentally purchased pre-cut tofu (cubed extra firm tofu in 2" dice), so we tried making it crispy. We followed this recipe generally, except we increased the oven temp to 425: https://www.gimmesomeoven.com/baked-tofu/ Because we planned to use this as a neutral topping for Japanese curry rice, we omitted seasonings and used only cornstarch and olive… Continue reading Crispy baked cubed tofu

Chinese chicken and shiitake mushroom soup

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We tried this recipe: https://www.simplyrecipes.com/recipes/chicken_soup_with_ginger_and_shiitake_mushrooms/ Our modifications: first, instead of chicken thighs, we used ½ chicken, which we carved into standard pieces (breast, thigh, drumstick) and did not cut into the bones. Our inspiration was this recipe: https://www.chinasichuanfood.com/chicken-mushroom-soup/ Second, I guestimated that 1 oz = 12 dried shiitakes, which we soaked in 3 cups boiling… Continue reading Chinese chicken and shiitake mushroom soup

Vietnamese grilled chicken skewers

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We followed a bun recipe from Andrea Nguyen’s Vietnamese Food Any Day cookbook, but we served it with green leaf lettuce, cucumber, spearmint, red cabbage, and jasmine rice instead of thin rice noodles. First, start with 1 ¼ lb boneless, skinless chicken thighs. Using paper towel, pat until bone-dry, trim off fat, and then cut… Continue reading Vietnamese grilled chicken skewers

Filipino sautéed garlic chicken with mushrooms (chicken salpicao)

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We tried this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with minor modifications: first, cut 2 lb boneless, skinless chicken thighs (we used 2 thighs and 2 drumsticks) into bitesized pieces, then marinate for at least 1 hour in 1 ½ Tbsp oyster sauce, 3 ½ Tbsp soy sauce (we reduced to 3 Tbsp),… Continue reading Filipino sautéed garlic chicken with mushrooms (chicken salpicao)