Tag: asian

Korean panfried tuna and egg fritters (chamchi jeon)

We routinely have 5-oz cans of no-salt tuna in our pantry. We decided to try this recipe: https://www.maangchi.com/recipe/tuna-pancakes. First, for the onion, we used a small shallot. To ensure the onion/shallot and garlic were finely minced, we used our Braun handheld mixer. Second, it’s important to drain the tuna as thoroughly as possible (we save…… Continue reading Korean panfried tuna and egg fritters (chamchi jeon)

Kimchi fried rice with omelette (omurice)

We threw together this dish on a whim, drawing from multiple sources and utilizing our pantry. First, we made jasmine rice in our rice cooker, enough to yield 3 cups cooked rice. Second, using a large nonstick pan, we heated 2 Tbsp unsalted butter on medium and then added 1.5 cups kimchi (reserving kimchi liquid).…… Continue reading Kimchi fried rice with omelette (omurice)

Japanese chicken meatballs (tsukune)

My husband loves meatballs of all kinds. So we tried this recipe: https://www.vietworldkitchen.com/blog/2019/09/japanese-chicken-meatballs-recipe-tsukune.html As written, the recipe calls for 14 oz ground chicken, but we had 16 oz (1 lb) from the supermarket. We adjusted the recipe by slightly tweaking the other meatball ingredients (e.g., mounded), but we left the sauce amount the same as…… Continue reading Japanese chicken meatballs (tsukune)

Honey-soy chicken drumsticks and wings

We bought a lot of chicken drumsticks and wings preparing for a dinner party later this week, so we decided to use some extra pieces (5 drums, 5 wings) for this recipe: https://alexandracooks.com/2013/02/26/honey-soy-chicken-drumsticks-thighs-or-wings/ Our modifications: first we slightly reduced the soy sauce to 1/3 cup (down from 1/2 cup) and honey to 7/8 cup (down…… Continue reading Honey-soy chicken drumsticks and wings

Chinese congee with smoked fish and spinach

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We were craving a light, broth based soup with rice, so we tried this recipe: https://www.recipetineats.com/chinese-rice-soup/ This was a quick and easy pantry recipe that yielded surprisingly complex flavors. Our modifications: first, for the protein we used 4 oz Trader Joe's smoked trout (i.e., 1 fillet), which we soaked in water for about 20 mins… Continue reading Chinese congee with smoked fish and spinach

Japanese cellophane noodle soup (harusame)

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We returned home, but haven't gone food shopping yet. Relying on pantry ingredients, we tried this recipe: https://www.justonecookbook.com/japanese-glass-noodle-soup/ Our modifications: first, we made 1.5x the recipe (to yield 6 cups broth). This means: 3 eggs, 3 scallions, 3 Tbsp dried wakame, 1 Tbsp toasted sesame oil, and 6 cups liquid (4 cups no salt chicken… Continue reading Japanese cellophane noodle soup (harusame)

Korean curry by Maangchi

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I grew up eating S&B Japanese curry, but in the past year I learned about Ottogi Korean curry, which is a cut above. We made this recipe while on vacation: https://www.maangchi.com/recipe/curry-rice In this recipe, Maangchi calls for 100 g of Korean curry powder, which is the standard packet size for Ottogi curry powder. We used… Continue reading Korean curry by Maangchi

Sichuan chili sauce for wontons

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At the end of the dumpling potluck, our wonderful hosts sent us home with their own homemade pork and shrimp wontons. Later that evening, we prepared Sichuan chili sauce according to this recipe: https://redhousespice.com/sichuan-spicy-wonton-in-chili-oil/ We used store-bought chili oil, but we supplemented with toasted sesame oil (about a 2:1 ratio of chili oil to sesame).… Continue reading Sichuan chili sauce for wontons