We stumbled upon this version of Japanese curry, and it was delicious: https://www.japanesecooking101.com/pork-and-cabbage-curry/ Our modifications: first, instead of 12 oz thinly sliced pork, we used 10 oz thinly sliced beef. Second, we used less than 1/2 head of a small cabbage – probably closer 1/3 head. Third, we used 1/2 package of S&B hot curry…… Continue reading Japanese curry with cabbage and thinly sliced beef
Tag: asian
Chinese-style sweet and sour sauteed eggplant
We had an extra eggplant and tried this recipe: https://cooking.nytimes.com/recipes/1020459-sweet-and-sour-eggplant-with-garlic-chips?smid=ck-recipe-iOS-share. Because we had only 1 small Italian eggplant, we halved the ingredients. Our only modifications were to use black vinegar (instead of rice wine vinegar) and add a dash of sugar at the end. This was a nice snack, although the next time we may…… Continue reading Chinese-style sweet and sour sauteed eggplant
Kimchi fried rice, version 2
We made this recipe based on pantry ingredients: https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice?smid=ck-recipe-iOS-share Our modifications: first, we used whole radish kimchi (chonggak kimchi), which we diced. Second, we omitted meat from this version. Finally, at the end of cooking we garnished with chili crisp (house made by Hanabi Ramen). (Aug. 2025)
Korean soy-braised baby potatoes (algamja jorim)
We are heading to a friend’s Korean fried chicken potluck. We made this delicious recipe from Maangchi: https://www.maangchi.com/recipe/algamja-jorim Our modifications: first, we did not have rice syrup. To mimic its flavor, we used a combination of molasses, honey, and maple syrup (in equal parts). Second, we had 1.5 lb tricolored baby potatoes, so we adjusted…… Continue reading Korean soy-braised baby potatoes (algamja jorim)
Korean cucumber salad (oi muchim)
We tried this straightforward recipe from Maangchi: https://www.maangchi.com/recipe/oi-muchim Our modifications: first, we used 3 Persian cucumbers instead of 1 English cucumber. Second, we omitted the onion. Finally, we added the optional ingredient, about 1 tsp sugar. This was a quick and tasty recipe, probably our favorite version of this Korean cucumber dish. (July 2025)
Burmese sour soup with chayote and catfish (chin-yay hin, version 2)
This is a Burmese recipe from my friend’s sister Ma Thicht, who is an incredible home cook. Basic soup ingredients: 1 medium bottle gourd (or two chayote squash), peeled and cut into 1/2” bite-sized slices; bamboo shoot tips, sliced into 1/4” lengthwise slices (see Note 1 below); 2 tsp (or up to 1 Tbsp) shrimp…… Continue reading Burmese sour soup with chayote and catfish (chin-yay hin, version 2)
Maangchi’s updated Korean steamed egg in an earthenware pot (ddeukbaegi gyeran jjim)
We tried Maangchi’s simpler recipe today: https://www.maangchi.com/recipe/ttukbaegi-gyeranjjim Our modifications: we used 4 large eggs and added 1 tsp fish sauce to 1 cup chicken broth. This was a more straightforward dish than her original 2011 recipe, and more broth got absorbed into the egg mixture. (Apr. 2025)
Japanese curry with chicken meatballs, sweet potato, and Swiss chard
We had an extra bunch of Swiss chard, and we decided to try this recipe for the leaves (no stems): https://cooking.nytimes.com/recipes/1026680-japanese-curry-with-chicken-meatballs?smid=ck-recipe-iOS-share This was a delicious dish, with an unexpected combination of sweet potatoes and greens that worked well. Our modifications: first, for the meatball mixture, we followed reader suggestions to increase the panko from 1/2…… Continue reading Japanese curry with chicken meatballs, sweet potato, and Swiss chard
Maangchi’s kimchi fried rice
We threw this dish together based on our pantry: https://www.maangchi.com/recipe/kimchi-bokkeumbap We generally followed this recipe, except we added about 2 tsp sugar to balance out the sour kimchi we had on hand. We separately panfried 1/4″ slices of Spam until browned and crisp, and we drizzled 2 tsp drippings from that pan into the fried…… Continue reading Maangchi’s kimchi fried rice
Chicken meatballs in soy-honey glaze
We had leftover soy-honey glaze from chicken drumsticks: https://alexandracooks.com/2013/02/26/honey-soy-chicken-drumsticks-thighs-or-wings/. The glaze was so delicious that we couldn’t toss the remaining 8 oz (about 1/2 the amount of sauce needed). We decided to repurpose the sauce. First, we made chicken meatballs (but not the sauce) from this recipe: https://www.cookedandloved.com/recipes/chicken-meatballs-honey-garlic-soy-sauce/ Second, using the first recipe, we made…… Continue reading Chicken meatballs in soy-honey glaze
Cooking Adventures 