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
Tag: asian
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
Burmese banana and coconut milk custard (naypyew sa-nwin makin)
Preheat oven to 350. Blend 4 Tbsp unsalted butter (room temp) and ¾ cup sugar until creamy, then mix in 2 eggs. Fold in 6-7 mashed ripe bananas (here, a combo of Cavendish and apple bananas) and 1 can coconut milk (13.5 oz). Mix in ½ cup flour to bind. Pour mixture into a buttered… Continue reading Burmese banana and coconut milk custard (naypyew sa-nwin makin)
Burmese fish curry
Marinate 1 lb catfish, cod, or tilapia fillets (6 pieces per fillet) in 2 tsp microplaned ginger, 4 cloves garlic (minced), 1 Tbsp fish sauce, 1 tsp turmeric, and 1 tsp paprika for at least 15 minutes. Heat a large nonstick, deep pan with 1 Tbsp neutral oil, then gently brown the marinated catfish on… Continue reading Burmese fish curry
Vietnamese garlicky roast chicken (ga ro-ti)
Marinate 4 lb of bone-in, skin-on chicken parts (I prefer a mix of bone-in breast, thighs, and drumsticks) in 3 ½ Tbsp Maggi seasoning (we reduced to 2 ½ Tbsp), 4-5 large minced garlic cloves, ½ tsp sugar, ¼ tsp salt (we reduced to 1/8 tsp), ¾ tsp black pepper, and 2 ½ Tbsp neutral… Continue reading Vietnamese garlicky roast chicken (ga ro-ti)
Japanese grapefruit jello
During my childhood, a Japanese family friend, Mrs. Otsuka, made grapefruit jello, which she served in grapefruit shells (similar to lemon sorbet being served in a hollowed-out lemon). A few years ago, I finally tracked down a Japanese recipe for this dish, which turns out to be quite simple. First, lightly spray the inside of the gelatin mold(s)… Continue reading Japanese grapefruit jello
Korean zucchini fritters (hobak jun)
Slice 2 zucchini into ½ inch penny slices. Set up two small bowls on the stove: one with 3 Tbsp flour, the other with 3 eggs mixed with 1 tsp water and a dash of Korean beef bouillon (sogogi dashida); if you use a vegetarian bouillon powder, this can be vegetarian. Dip a few zucchini… Continue reading Korean zucchini fritters (hobak jun)
Korean egg-dipped flounder (saengsun jun)
Cut ½ lb flounder filet (boneless, skinless) into bite-sized (1 ½ inch) pieces. Lightly season with salt and black pepper. Set up two bowls next to the stove: one small bowl with 3 Tbsp flour, another with 1 egg, ½ tsp water, and a little Korean beef bouillon seasoning (sogogi dashida). Heat a large skillet,… Continue reading Korean egg-dipped flounder (saengsun jun)
Cooking Adventures 