Tag: asian

Korean sautéed zucchini (hobak bokkeum)

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We tried this recipe: https://www.koreanbapsang.com/hobak-bokkeum-stir-fried-zucchini/ We didn’t have wet shrimp paste, so instead we finely chopped one small dried shrimp (about ¼ tsp) and added a dash (maybe ½ tsp) fish sauce. After adding 1 Tbsp water, we covered the seasoned zucchini with a lid and let simmer until the zucchini slices were crisp-tender. We… Continue reading Korean sautéed zucchini (hobak bokkeum)

Chinese chicken curry

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We made this recipe: https://omnivorescookbook.com/chinese-curry-chicken/ We substituted the bell pepper with broccoli (cut into bite-sized florets), which we parboiled, dropped in ice water, and then drained dry. We sliced the carrot on a ¼" diagonal, and then in half. We sliced the chicken into 1/8" slices against the grain. We didn’t have S&B curry, so… Continue reading Chinese chicken curry

Japanese simmered salmon and daikon (sake daikon)

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We tried this recipe: https://www.justonecookbook.com/buri-daikon/ Although the original recipe called for mature yellowtail (buri), the author said skin-on salmon would be an appropriate substitute. This did take many steps, but it was quite simple, clean-tasting, and tasty. We ate it immediately after the 30 min simmering time, but because we doubled the recipe, we will… Continue reading Japanese simmered salmon and daikon (sake daikon)

Minimalist Korean mixed rice (bibambap)

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We tossed together the simple meal based on our pantry, including still-warm cooked rice. First, heat a large frying pan, add 1-2 tsp vegetable oil, and cook some eggs sunny side up (we made two eggs per serving), letting the albumin crisp up but yolks stay relatively runny. Second, in a separate pan, heat 1-2… Continue reading Minimalist Korean mixed rice (bibambap)

Korean zucchini and potato stew (kochujang jjigae)

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We tried this recipe, using a bone-in pork chop: https://www.koreanbapsang.com/hobak-gochujang-jjigae-korean-spicy/ We liked the use of rice water (2 cups), which added a satiny texture. Our only modification was to add 1 tsp fish sauce at the end for briny balance. This was simple and very tasty. (Oct. 2021) Note: With only 2 cups of liquid,… Continue reading Korean zucchini and potato stew (kochujang jjigae)

Filipino chicken garlic ginger soup (tinolang manok)

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We tried this recipe: https://www.kawalingpinoy.com/tinolang-manok-chicken-tinola/ Our modifications: first, instead of a whole chicken cut up, we used two skin-on, bone-in chicken quarters (cut into drumsticks and thighs cut into two pieces) and one large skinless, boneless chicken breast. Second, consistent with a YouTube video recipe, we first sauteed onion (sliced on a vertical), 4 cloves… Continue reading Filipino chicken garlic ginger soup (tinolang manok)

Chinese stirfried eggplant with minced pork

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We tried this recipe: https://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork/ Instead of ¼ cup minced pork, we used ½ lb (approx ½ cup) and doubled the pork marinade (minced ginger and cooking wine) while leaving all other ingredients (including Pixian sauce) in the original proportion. We used Japanese eggplant, and I think that was better than the rounder western option.… Continue reading Chinese stirfried eggplant with minced pork

Korean stirfried root vegetables

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I learned this easy, versatile recipe from a friend many years ago. First, peel about 2 ½ lb root vegetables (here, 2 russet potatoes, 1 Korean sweet potato, and 2 carrots) and cut into ½" thick sticks. Set aside in a bowl. Peel and halve 1 medium onion, and slice along the vertical axis (¼"… Continue reading Korean stirfried root vegetables