Tag: asian

How to steam store-bought Korean sausage (soondae)

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Method for steaming uncooked soondae links from a soondae shop. (Soondae is a traditional Korean blood sausage similar to boudin noir and haggis.) Tightly wrap the uncut sausage link (about 12 inches long) in saran wrap, place in a gallon storage bag, and refrigerate (do not freeze). Bring water to boil in a large Chinese… Continue reading How to steam store-bought Korean sausage (soondae)

Filipino meatball noodle soup (almondigas)

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Recipe from Quintessential Filipino Cooking by Liza Agbanlog, although we modified by cooking the noodles separately. First, using a medium bowl, mix 1 lb minced pork with 1 large egg, then fold in 3 Tbsp flour and 1.5 finely chopped scallions (whites and half the green of 2 scallions). Form into 1-inch meatballs and place… Continue reading Filipino meatball noodle soup (almondigas)

Hanjan Restaurant’s Korean chicken wings

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We had 5 leftover wings (each split into 2 joints, for 10 total pieces), so we felt inspired to try a NYT recipe. Details here: https://cooking.nytimes.com/recipes/1016872-hanjan-chicken-wings Our modifications: first, the marinade proportions are: ¼ cup low sodium soy sauce, 3 Tbsp sake, nearly 1 Tbsp mirin, and 1 Tbsp minced fresh garlic (we kept the… Continue reading Hanjan Restaurant’s Korean chicken wings

Filipino chicken ginger rice soup, pressure cooker style

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Place 1 medium chicken (about 3.75 lb) in the bottom of a large pressure cooker. Slice about 2 “hands” of fresh, skin-on ginger (about ½ lb) into ½ inch slices, and toss them into the pressure cooker, then add water to cover chicken, taking care to stay below the “max fill” line of the pressure… Continue reading Filipino chicken ginger rice soup, pressure cooker style

Gong bao chicken with peanuts

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We tried this stirfry by Fuschia Dunlop: https://www.splendidtable.org/recipes/gong-bao-chicken-with-peanuts We converted the metric measurements as follows: 3 oz roasted peanuts = 1/3 cup (mounded) and 1.5 cm cubed chicken = ½" cubed. The recipe called for 1 tsp whole Sichuan peppercorns, which we found jarring to bite (similar to star anise). The next time, we will… Continue reading Gong bao chicken with peanuts

Chinese smoked tofu with celery and roasted peanuts

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We tried this recipe from Fuschia Dunlop: https://www.vegkitchen.com/smoked-tofu-with-celery-and-peanuts/ Our modifications: first, we increased the amounts to 5 oz smoked tofu, 4 celery stalks, and ¼ cup (about 2 oz) peanuts. To destring the celery stalks, we used a serrated vegetable peeler to scrape off 1/8" of the outer layer of each celery stalk. To roast… Continue reading Chinese smoked tofu with celery and roasted peanuts

Filipino picadillo with potatoes

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We tried this recipe, mainly following the “stew” (as opposed to “soup”) version: https://www.kawalingpinoy.com/picadillo-with-potatoes/ Our modifications: first, based on our pantry, we used 1 lb minced bison, even though the stew version calls for 1.5 lb minced beef. We also reduced the fish sauce to 2 tsp (instead of 1 Tbsp, which is 3 tsp).… Continue reading Filipino picadillo with potatoes

Burmese chicken with bottle gourd (kyet tha boothee hin)

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In a blender (we use a handheld chopper), roughly chop 1 large onion, 4 garlic cloves, 1 tsp (about ½ inch penny slice) fresh ginger, and 8 Thai chili peppers (or 3 medium Korean hot peppers), and set aside. Marinate 2 lbs of chicken (here, skinned chicken thighs cut into large chunks) in 2 Tbsp… Continue reading Burmese chicken with bottle gourd (kyet tha boothee hin)

Sichuan-style cellophane noodles with smoked tofu, asparagus, and enoki mushroom

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We made substantial modifications to this recipe to make it almost vegetarian (we used chicken stock): https://www.chinasichuanfood.com/ants-climbing-a-tree/ Our modifications: first, we used 300 mg (1 bundle) Korean sweet potato cellophane noodles (dang myun). Because they are thicker than bean thread noodles, we parboiled the cellophane noodle for 4 mins, drained, rinsed in cold water, and… Continue reading Sichuan-style cellophane noodles with smoked tofu, asparagus, and enoki mushroom