We tried this recipe: http://omnivorescookbook.com/recipes/clay-pot-chicken-rice We generally followed the recipe. For the greens, we used about 3 stalks of yuchoy. Our rice was a bit waterlogged and not crispy, so the next time we may reduce the water from 350 to 300 ml. (June 2017)
Tag: asian
Korean-style ground beef over rice
We tried this recipe: http://www.kawalingpinoy.com/korean-ground-beef/ Our modifications: first, we added 1 small shallot, thinly sliced crosswise, to the garlic and ginger. Second, we used ground bison instead of ground beef. Third, after the bison was partially browned, we added ½ lb daikon (peeled and cut into ¼ inch half moons). Finally, at the end of… Continue reading Korean-style ground beef over rice
Fluffy brown jasmine rice
I finally learned how to make brown jasmine rice in a rice cooker that turns out fluffy and tender. The key is to increase the amount of water; for 2 rice cooker cups of brown rice, you measure the water in the inner pot for 3 cups of rice. Details here: http://www.cookusinterruptus.com/brown-rice-in-a-rice-cooker-4136-51.html (May 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
Korean banquet noodles (janchi guksu)
I haven’t had this dish of years but had a sudden craving. We tried this recipe: http://aeriskitchen.com/2012/03/sempio-banquet-guksu/ Our modifications: we used ½ lb minced pork in lieu of 1/3 lb minced beef (and adjusted the seasonings accordingly). Instead of zucchini, we trimmed and cut ¼ lb string beans in half crosswise and lengthwise, blanched them… Continue reading Korean banquet noodles (janchi guksu)
Cooking Adventures 