This utilizes air-dried pollock fish filet and daikon radish (here, white baby turnips and purple topped turnips). This soup is light, flavorful, and refreshing. Recipe from Maangchi here: http://www.maangchi.com/recipe/bugeoguk (Sept. 2015)
Tag: asian
Hawaiian spam musubi
Recipe from: https://www.seriouseats.com/recipes/2008/04/tutorial-how-to-make-hawaiian-spam-musubi-sushi.html. In terms of spam seasoning, I combined ½ tsp sugar with 2 Tbsp low-sodium soy sauce and 1 Tbsp mirin, but used only about half of it. I also used Spam Lite, and I couldn’t tell the difference from the original version (at least in this preparation). If you tightly wrap each… Continue reading Hawaiian spam musubi
Korean chicken soup with hand-cut noodles (dak kalguksu)
This is one of my favorite dishes, but I haven’t had it in years. This is my first time making the recipe at home. Recipe from Maangchi: http://www.maangchi.com/recipe/dak-kalguksu (Aug. 2015)
Korean-Chinese black bean sauce over noodles (jja jang myun)
This dish brings back many childhood memories of eating at Korean-Chinese restaurants with my family. My family’s recipe never tasted like the restaurant version. Thanks to Maangchi, I finally found the restaurant version that I loved so much: http://www.maangchi.com/recipe/jjajangmyun (Aug. 2015)
Korean sweet rice pancakes with sweet red bean filling (bukkumi)
Recipe here: http://www.maangchi.com/recipe/bukkumi. This was my first attempt using sweet rice flour. (July 2015)
Korean hand-torn noodle soup (sujebi)
This brings back a lot of happy childhood memories for me. We used a recipe from Maangchi’s Real Korean Cooking. I had only tiny anchovies, so I used about 40 tiny ones rather than 12 large ones (about ½ cup). We also have used 1 potato (instead of 2) and replaced the second potato with… Continue reading Korean hand-torn noodle soup (sujebi)
Japanese-style white miso marinated grilled salmon
Recipe from Bobby Flay here: http://www.foodnetwork.com/recipes/bobby-flay/miso-ginger-marinated-grilled-salmon-recipe.html. We also heated the remaining marinade with a splash of sake and served the strained sauce on the side. (June 2015)
Taiwanese steamed eggplant with garlic and chilies (suan rong qie zi)
Trim the top and ends off of 2 Japanese eggplant and cut in half lengthwise (here, ½ large eggplant, cut into half lengthwise and then into ½ inch slices). Separately, combine 4 minced garlic cloves, 1 chopped scallion, 3-4 red chilies (I used 1, cut on a diagonal), and 2 Tbsp soy sauce, and set… Continue reading Taiwanese steamed eggplant with garlic and chilies (suan rong qie zi)
Taiwanese okra with garlic, chilies, and fermented black beans (dou chi chao qui kui)
Rinse 1 Tbsp Chinese fermented black beans a few times, drain, and set aside. Heat 2 Tbsp neutral oil in a high walled skillet, then add 2 minced garlic cloves and 2 red chilies (sliced on a diagonal) until fragrant. Add ½ lb okra (cleaned and trimmed, but left whole) with a dash of salt… Continue reading Taiwanese okra with garlic, chilies, and fermented black beans (dou chi chao qui kui)
Taiwanese dry tofu with edamame (dou gan chao mao dou ten)
Boil shelled edamame (fresh or frozen) until tender (about 3 mins), drain, and set aside. Separately, heat 2 Tbsp neutral oil in a large wok, then add 2 minced garlic cloves and 1 tsp microplaned ginger. When fragrant, add ½ lb dry tofu (tofu-gan) cut into ½ inch cubes. Sauté until lightly browned, then add… Continue reading Taiwanese dry tofu with edamame (dou gan chao mao dou ten)
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