We tried this VietWorld Kitchen recipe, including the homemade teriyaki sauce, and it was delicious: http://www.vietworldkitchen.com/blog/2013/10/salmon-teriyaki-stovetop-recipe.html (Nov. 2016)Note: After salting the salmon steaks for 30 mins, we patted them dry with paper towels before placing them in a heated teflon pan. Because our salmon steaks were over 2 inches thick, we increased the teriyaki and… Continue reading Stove-top teriyaki salmon steaks
Tag: asian
Sichuan chicken dumplings
We tried this Andrea Nguyen recipe: http://www.vietworldkitchen.com/blog/2010/10/sichuan-crescent-dumplings-recipe-zhong-jiaozi.html We made the following modifications: first, for the filling, we used minced chicken (dark meat) instead of pork and added 6 oz drained, minced water chestnuts for texture. Second, for the sauce, we used 1 Tbsp neutral vegetable oil (grape seed oil) in lieu of 1 Tbsp chili… Continue reading Sichuan chicken dumplings
Avocado with soy-garlic dressing
Cut one ripe avocado into bite-sized chunks, then gently toss with about 1 tsp soy sauce, 1 clove minced garlic, and about ½ tsp microplaned ginger. Drizzle with about ½ tsp toasted sesame oil and sprinkle with a tsp of toasted sesame seeds. We served this with cooked rice and roasted seaweed. This recipe is… Continue reading Avocado with soy-garlic dressing
Vietnamese caramelized catfish in claypot
We tried this recipe by Andrea Nguyen: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot. (Note: In case this link does not work, Google “splendid table Andrea Nguyen catfish,” and the recipe should come up.) Our modifications: first, we used swai (a type of catfish) fillets instead of catfish steaks, and we cut them into 2-inch pieces; second, we used a large… Continue reading Vietnamese caramelized catfish in claypot
Ma po eggplant in garlic sauce
We followed this twist on ma po tofu by Andrew Zimmern: http://andrewzimmern.com/2015/02/24/ma-po-eggplant-garlic-sauce/. Instead of broiling the eggplant, we oven-roasted it at 450 for 30 mins. We followed this recipe but used peanut oil and a little salt and black pepper. http://piglettedc.tumblr.com/post/143686120171/oven-roasted-eggplant-preheat-oven-to-450-cut (July 2016) Note: We found that marinating the minced pork for 20 mins (rather… Continue reading Ma po eggplant in garlic sauce
Chinese-style minced chicken in lettuce cups
We tried this recipe from the Kitchn: http://www.thekitchn.com/how-to-make-chicken-lettuce-wraps-cooking-lessons-from-the-kitchn-220124. This was not as flavorful as other recipes we tried. (June 2016)
Sichuan shredded potatoes
Recipe here: http://omnivorescookbook.com/recipes/chinese-style-potato-salad (June 2016)
Japanese-style halibut en papillote
We followed this recipe for flounder: http://norecipes.com/hirame-no-mushiyaki-steamed-flounder (June 2016)
Burmese lima bean soup with tender greens
Heat 1 tsp neutral oil in a Dutch oven, then sauté 1 ½ cups minced shallots and ¼ tsp turmeric. Add 1 cup frozen lima beans and 4 cups hot water, then bring to a boil. Reduce to a simmer and cook until beans are tender. Using an immersion blender, purée the beans until relatively… Continue reading Burmese lima bean soup with tender greens
Burmese okra-shallot stir-fry
Okra and shallots stirfried with fresh hot pepper and fish sauce. Heat a large wok, add 3 Tbsp peanut oil, and add 1/8 tsp turmeric. Stir for a minute, then add 1 cup shallots (cut into ¼ inch crosswise slices) and sauté until translucent and starting to brown. Add 1 Tbsp microplaned ginger and sauté.… Continue reading Burmese okra-shallot stir-fry
Cooking Adventures 