I had a craving for a frittata with Asian flavors. We had about 1 cup of leftover cooked jasmine rice, so I experimented as follows: Preheat oven to 400. At the same time, heat 1 Tbsp neutral vegetable oil in a large (10") cast iron on the stove top on medium heat. Add 1 large… Continue reading Leftover rice and Chinese sausage frittata
Tag: asian
Sichuan minced pork with cellophane noodles (ma yi shang shu)
We tried this recipe: https://www.chinasichuanfood.com/ants-climbing-a-tree/. Our modifications: first, based on our pantry, we used 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 then set aside. Second, we used ½ lb minced pork. Also, to… Continue reading Sichuan minced pork with cellophane noodles (ma yi shang shu)
Sichuan dry-fried green beans with minced pork and pickled radish
We tried this recipe: https://omnivorescookbook.com/szechuan-dry-fried-green-beans/ We made minimal modifications: first, we used Chinese long beans (trimmed and cut into string bean length). Second, we reduced the pickled radish to 1 Tbsp, which we rinsed and drained. Third, we used a large nonstick wok. Finally, we reduced the Sichuan peppercorns to ½ tsp, and then at… Continue reading Sichuan dry-fried green beans with minced pork and pickled radish
Chinese five-spice peanuts, pressure cooker style
We devised this recipe for shelled raw peanuts as follows: first, place 2 cups raw shelled red-skinned peanuts in the bottom of a small (8-quart) pressure cooker, add 4 cups water, 1 small cinnamon stick, 1 whole star anise, ¼ tsp fennel seeds, 1/8 tsp Sichuan peppercorns, 1/16 tsp cloves (we used ground cloves), and… Continue reading Chinese five-spice peanuts, pressure cooker style
Chinese celery and carrot tossed with sesame oil and five-spice peanuts
To recreate an appetizer we tried at a Montreal dumpling house, we tried this Andrea Nguyen recipe as our base: https://www.vietworldkitchen.com/blog/2012/07/celery-and-carrot-tossed-with-sesame-recipe.html We used 4 large celery stalks and 2 medium carrots (orange and purple). We increased the sesame oil to 2 tsp. We then added ½ cup drained, Chinese five-spice boiled peanuts (http://piglettedc.tumblr.com/post/182349694281/chinese-five-spice-peanuts-pressure-cooker-style), tossed with… Continue reading Chinese celery and carrot tossed with sesame oil and five-spice peanuts
Pressure cooker Korean beef short rib soup (kalbi tang)
We tried this recipe: https://tastingmenu.wordpress.com/2015/04/17/pressure-cooked-galbi-tang/ We followed the Tasting Menu recipe (including the exact additional seasonings) except for these minor modifications: first, we used 3 lb short ribs and 1 lb beef shank (see Note below). We soaked them in a large bowl of cold water for 30 mins before placing them in a large… Continue reading Pressure cooker Korean beef short rib soup (kalbi tang)
Japanese vegetable curry with pressure-cooked beef
We used a pressure cooker to tenderize beef chuck (a tough cut) before adding it to a quick curry in a separate pot. Here is the method we used: first, we trimmed fat off of and cut 1 lb beef chuck into bite-sized pieces. We heated 1 tsp vegetable oil in the bottom of a… Continue reading Japanese vegetable curry with pressure-cooked beef
Oven roasted Macau turmeric ginger chicken. We tried this NYT recipe: https://cooking.nytimes.com/recipes/1018466-turmeric-chickenOur modifications: first, we added 3 cloves crushed garlic to the marinade. Second, we accidentally used rice vinegar (Marukan green label) instead of rice wine (such as Shaoxing); we also added all of it (¾ cup per recipe) to the marinade instead of using…… Continue reading
Vietnamese-inspired chicken congee with celery
Feeling under the weather, we modified Andrea Nguyen’s chicken back and celery rice (http://piglettedc.tumblr.com/post/116232038826/vietnamese-chicken-back-and-celery-rice-recipe) to make a comforting porridge. First, using a pressure cooker, we combined two large chicken backs and some additional chicken skin (from freezer), about 6 inches of peeled ginger (cut into 1-inch penny slices and each lightly smashed), 2 large shallots… Continue reading Vietnamese-inspired chicken congee with celery
Oven-roasted salmon with lemon-herb marinade
This NYT recipe offers a fusion of western herbs and Asian flavors including soy amd sesame oil: https://cooking.nytimes.com/recipes/5824-salmon-with-lemon-herb-marinade We marinated for 45 mins and then placed the salmon (shaking off excess marinade) in a lightly oiled Le Creuset oval baking dish. We baked at 425 for 30-35 mins. We used 1.5 lb salmon filet, so… Continue reading Oven-roasted salmon with lemon-herb marinade
Cooking Adventures 