This is a dish from my childhood, with modifications. Place 10 cups in Dutch oven, then add 1 ½ large pieces (three 5-inch squares) of dried kombu and about 30 dried anchovy (myul chee) to a boil, and keep at a rolling boil, uncovered, for about 10 mins. Reduce to a simmer, and flavor as… Continue reading Korean-Chinese fish cake soup over noodles (ool myun), kombu and daikon version
Tag: asian
Burmese mixed chicken and noodle (nangyi thoke)
This multi-step recipe is courtesy of my friend Andrea, and it will involve many pots and pans. You will be making the chicken sauce and chicken broth, and boiling noodles. You also will need the following garnishes to serve with the finished dish per person: 2 tsp to 1 Tbsp toasted chickpea flour (besan), a… Continue reading Burmese mixed chicken and noodle (nangyi thoke)
Chinese sausage omelette with scallions
We followed this recipe, but halved it: https://www.geniuskitchen.com/recipe/chinese-sweet-sausage-omelet-138905 Our modifications: first, we omitted the MSG and salt. We also cut the sausage vertically and then into ½ inch slices on the diagonal. Second, we added 1 Tbsp of milk to the 2-egg mixture. Third, perhaps because we used only 1 sausage (by halving the recipe),… Continue reading Chinese sausage omelette with scallions
Korean potato soup with beef and cellophane noodle (gamja guk)
We tried this recipe: https://www.koreanbapsang.com/gamjaguk-potato-soup/ Our modifications: first, the recipe called for garlic, but didn’t specify the amount; we used 4 minced garlic cloves. Second, we doubled the amount of beef to 8 oz (½ lb) but kept the soup soy sauce to 1 Tbsp. Third, we found the soup a little underseasoned, so we… Continue reading Korean potato soup with beef and cellophane noodle (gamja guk)
Korean shredded potato, carrot, and pepper stirfry
This is a version of a recipe I ate during my childhood. Also, technically the potato is not shredded, but cut into ½" sticks. The carrot and peppers are julienned. We followed this recipe: http://aeriskitchen.com/2011/08/potato-vegetable-bokkeum/ For the pepper, we used a red jalapeño (medium hot) and two green shishitos (mild). (Sept. 2018)
Vietnamese-style pork and beef meatballs
We tried this recipe from Once Upon a Chef: https://www.onceuponachef.com/recipes/vietnamese-style-meatballs-with-chili-sauce.html To reduce sodium, we used only 2 tsp (instead of 3 Tbsp, or 9 tsp) fish sauce in the meatball mixture (see Note below). We also skipped the chili dipping sauce entirely, squeezing fresh lime juice over the meatballs. We served the meatballs with red… Continue reading Vietnamese-style pork and beef meatballs
Thai minced chicken with holy basil
We tried this recipe: https://www.vietworldkitchen.com/blog/2014/07/thai-chicken-with-basil-recipe.html For the Thai dark soy, we used Chinese dark soy plus 1 tsp sugar. We skipped the fresh thai chilies and used half of a fresh cayenne instead. To reduce sodium, we increased the amount of minced chicken from 10 to 16 oz (1 lb) without changing the amount of… Continue reading Thai minced chicken with holy basil
Japanese salmon, shiitake, and vegetable white miso yaki (chan chan yaki)
Inspired by this Saveur recipe (https://www.saveur.com/salmon-scallion-mushroom-foil-yaki-recipe), we made a foil pouch yaki using 1 lb (16 oz) skinless salmon filet (cut into 2x1" chunks - about 16 pieces), 3.5 oz fresh shiitakes (small whole or large halved, stems removed), 2 carrots (cut along a ½" diagonal penny slice), and 2 scallions (cut into 2-3" straws).… Continue reading Japanese salmon, shiitake, and vegetable white miso yaki (chan chan yaki)
Japanese chicken and radish stew
We tried this recipe: https://www.cookforyourlife.org/recipes/simmered-chicken-with-daikon-radish/ Our modifications: we used 6 skinless drumsticks, 1 ½ purple topped turnips (peeled and cut into 2x2 cubes), and one bunch red radishes (trimmed and either halved lengthwise or left whole, depending on size). We added some freshly ground black pepper. To nearly cover the chicken and radish, we ended… Continue reading Japanese chicken and radish stew
Weber’s garlic-sriracha chicken
We learned about this shortcut recipe from my friend Andrea: For 9 pieces of chicken (here, 3 boneless skinless breasts cut in half widthwise and 6 skin-on, bone-in drumsticks), marinate in 1 ½ Tbsp Weber garlic-sriracha seasoning (a dry seasoning) and 2 tsp 2% plain yogurt (we used Greek), making sure the seasoning and yogurt… Continue reading Weber’s garlic-sriracha chicken
Cooking Adventures 