Once you have all of your components ready, this soup comes together quickly. First, soak ½ cup shiitake mushrooms, ¼ cup dried lily buds, and ½ cup dried black mushrooms in warm water for about 30 mins (use separate bowls for each). Drain and set aside. Second, prep your ingredients: julienne 2 oz of pork… Continue reading Chinese hot and sour soup (suan la tang)
Tag: asian
Chinese mixed vegetable porridge
Although this involves mainly vegetables, it calls for a special Chinese sauce, tsa-cha, that I believe contains dried fish. Recipe from Simply Vegetarian by Lee Hwa Lin, Wei-Chuan Publishing. (Feb. 2015)
Filipino chicken adobo with potatoes
Great food to enjoy on a snowy day. Using a large Dutch oven, sauté a sliced onion in some canola oil. When slightly wilted, add about 6 garlic cloves (sliced), being careful not to burn them. When fragrant, add about 3 skinless chicken quarters, cut into three pieces (drum, thigh with bone, thigh without bone),… Continue reading Filipino chicken adobo with potatoes
Japanese curry rice
Japanese vegetable curry. I grew up eating Japanese curry rice; my mom would sauté beef chunks, add onion and potato, and then fold in S&B Golden Curry Sauce Mix: http://www.sbfoods-worldwide.com/products/curry/retail/america_page.html#a3. This mix is a curry roux packaged into semi-firm blocks, and it comes in Mild to Very Hot versions; none of them is particularly spicy. As… Continue reading Japanese curry rice
Filipino chicken and cellophane noodle soup (pancit sotanghon)
Using a stock pot, saute 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces) in a little oil until browned. Season lightly with salt and black pepper. Set chicken aside, and then add 1 large onion (chopped) and saute until wilted. Add 16 oz cherry tomatoes (cut in half) and 4 garlic cloves (minced),… Continue reading Filipino chicken and cellophane noodle soup (pancit sotanghon)
Sichuan minced pork with tofu (ma po tofu)
I grew up eating this dish at Chinese restaurants, and every once in a while my mother made this at home from a ma po seasoning packet. I decided to try a recipe from scratch. Cut 16 oz firm tofu into ½ inch pieces, soak in boiling water for 15 minutes, and then drain and… Continue reading Sichuan minced pork with tofu (ma po tofu)
Chinese-style minced pork with broccoli
We loosely followed this recipe, http://www.tastebook.com/recipes/3142393-Ground-Pork-and-Broccoli. Our modifications: we added chopped chives and minced garlic to the marinade and sautéed 1 chopped onion (instead of minced garlic). (Mar. 2015)
Kimchi fried rice
Although my parents immigrated from South Korea, kimchi fried rice was not part of our family repertoire. Instead, I learned this recipe from a friend while living in NY. Using a wok, saute 1 pork chop (cut into bite-sized pieces; you can discard the bone) until browned, then add 3 cups chopped kimchi with liquid… Continue reading Kimchi fried rice
Vietnamese caramelized minced pork
Mince a medium-sized onion. Heat a large wok, then add 1 tsp neutral oil and saute the minced onion (or 1 shallot) on medium heat until fragrant. Then add 1 ¼ lb minced pork and saute on medium heat until pork starts losing its pink color, then add 2 ½ Tbsp fish sauce, 2 tsp… Continue reading Vietnamese caramelized minced pork
Cooking Adventures 