This is one of my favorite winter soups, recipe courtesy of my aunt Haeran. Soak (1) 3 lb bone-in beef shank or short rib bones and (2) 2 to 2 ½ lb beef brisket or chuck (see Note 3 below) in water for 10 minutes, then drain and place beef in a stock pot with… Continue reading Korean spicy beef soup (yuk gae jang)
Tag: asian
Burmese sour soup (chin-yay hin)
I learned this homestyle Burmese recipe from Waimar's family. Saute 1 chopped medium onion, 4 minced garlic cloves, ¾ tsp microplaned ginger, 1 chopped tomato, 5 oz white albacore tuna (drained from a can), ½ tsp turmeric, and 2 tsp paprika in a pot with a little oil. When wilted, add about 6 cups water, bring to… Continue reading Burmese sour soup (chin-yay hin)
Chinese steamed salted chicken
Dry-brine bone-in, skin-in chicken pieces (here, thighs) in salt (about ¾ tsp salt per piece) and refrigerate overnight. Place pieces, skin side up, in a baking dish. Place baking dish in a Chinese steamer, then heat steamer pot. Let steam until chicken juice runs clear (about 30 mins). Serve with a sauce made of soy,… Continue reading Chinese steamed salted chicken
Burmese pork with bamboo shoots curry (wet-tha hmyit hin)
This recipe is from Flavors of Burma by Susan Chan.
Pan-seared king oyster mushrooms
I came across this recipe at a Korean supermarket, where they were doing a cooking demonstration. Heat oil (sesame oil is recommended) in a sauté pan, then add king oyster mushroom (cut into slices). Season with salt and black pepper, and then let brown on each side. (May 2013)
Korean soy-braised potatoes (gamja jorim)
Peel yukon gold potatoes, cut into cubes, then soak in salted water for 10 minutes. Drain and set aside. In a large wok, mix 4 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp Chinese cooking wine, and minced garlic. Bring to a boil, then add potatoes, mixing so that potatoes are coated. While the mixture… Continue reading Korean soy-braised potatoes (gamja jorim)
Southern Chinese buddhist vegetarian noodles
I made this dish for Kai, who loves cellophane noodles. Boil sweet potato noodles (aka cellophane noodles, or dang myun) until tender, then drain, rinse with cold water, and set aside. Heat oil in a large wok, then saute minced garlic and sliced onion until wilted. Add mungbean sprouts, Chinese long beans (here, green beans… Continue reading Southern Chinese buddhist vegetarian noodles
Vietnamese caramelized chicken with lemongrass and chilies (ga xao sa ot cay)
Marinate boneless, skinless chicken thighs (cut into chunks) with salt, black pepper, and one finely minced lemonstalk. Set aside. Separately, heat 2 Tbsp neutral vegetable oil until shimmering, then add 2 Tbsp sugar; stir constantly on medium-high heat until caramelized. Then add sliced onion, minced garlic, and 3 lemongrass stalks (pounded and bruised). Saute until… Continue reading Vietnamese caramelized chicken with lemongrass and chilies (ga xao sa ot cay)
Filipino pan-seared steak with onions (bistek)
Marinate flank steak in equal parts soy sauce and lime juice for at least 2 hours (refrigerated). Remove steak from marinade and pat dry with papertowels; keep the marinade and set aside. Sear both sides of steak in a cast-iron pan (about 6 mins each for medium well). Remove steak and keep warm. Add alittle oil to the pan,… Continue reading Filipino pan-seared steak with onions (bistek)
Filipino salmon and white miso soup
Heat a medium pot and add 2 Tbsp neutral vegetable oil on medium heat. Saute chopped 2 onions and 8 cloves minced garlic. Add 4 chopped tomatoes (or 28 oz canned chopped tomatoes, drained) and cook until wilted. Deglaze with 2 cups white wine, increase heat until reduced by half. Pour in 8 cups water,… Continue reading Filipino salmon and white miso soup
Cooking Adventures 