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)
Tag: asian
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)
Filipino salmon sour soup (salmon sinigang)
We had a surplus of salmon fillet, so we made this soup. Cut 1.5 lb salmon fillet (without skin) into bite-sized chunks (about 2x1"), marinate in 1/3 cup lemon juice, and refrigerate for a max of 20 mins (beyond 20 mins, the fish will start to “cook” in the citrus juice, which you want to… Continue reading Filipino salmon sour soup (salmon sinigang)
Oven-roasted salmon with Dijon-soy glaze
We tried this Epicurious marinade: http://www.epicurious.com/recipes/member/views/salmon-with-garlic-dijon-soy-glaze-50177287/amp. For our 1 ¾ lb salmon fillet, we used about ¾ of the sauce for marinade and saved the remaining ¼ to use for post-cooking glaze (which we ultimately did not need). I had planned to cook the salmon fillet (cut into serving sizes) on the Foreman Grill. But… Continue reading Oven-roasted salmon with Dijon-soy glaze
Japanese seasoned salmon flakes
Our salmon fillet had too many pinbones to serve whole, so we tried this recipe: http://www.japanesecooking101.com/salmon-flakes-recipe/. We had 1 lb fillet, so we doubled the ingredients (except the salt, which we reduced to 1 tsp) and finished with a dash of freshly ground black pepper. We served this with jasmine rice and oven-roasted asparagus (also… Continue reading Japanese seasoned salmon flakes
Hakka claypot rice with Chinese sausage
We followed this recipe from Linda Lau Anusasananan’s The Hakka Cookbook, with some modifications: first, measure 2 rice cooker cups of jasmine rice, rinse well, and then measure water (I used a rice cooker inner pot to get the right ratio). Pour the rice and water into a large - 1400 ml (5.1 cup) -… Continue reading Hakka claypot rice with Chinese sausage
Simple cucumber salad
We loosely followed this recipe: http://www.coffeeandquinoa.com/2013/05/simple-cucumber-salad/ Our modifications: first, using a mandolin slicer, we thinly sliced three unpeeled Persian cucumbers (seedless mini-cucumbers) into a mixing bowl. Second, we thinly sliced one small shallot (about 2 Tbsp) in cross sections and added them to the bowl. Third, we used ¼ cup Japanese seasoned rice vinegar (Marukan… Continue reading Simple cucumber salad
One-pot Chinese sausage and rice
We tried this simple and delicious recipe: http://steamykitchen.com/26666-how-to-cook-chinese-sausage-recipe-video.html The gist of the video is you prepare dry rice and measure water as you normally would, but then you add a few Chinese sausage links on top just before starting the rice cooker. Cook as you normally would, then remove the sausage links and cut them… Continue reading One-pot Chinese sausage and rice
Cooking Adventures 