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: childhood
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
Brown rice krispie treats
We made this with Whole Foods brown rice cereal. Recipe based on http://www.ricekrispies.com/recipes/the-original-treats (Mar. 2015)
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)
Korean-Chinese fish cake soup over noodles (ool myun)
This is a dish from my childhood, one that I did not realize was part of a Korean-Chinese fusion (see http://en.wikipedia.org/wiki/Korean_Chinese_cuisine) until many years later. This is one of my childhood favorites, with its delicate flavor and contrasting textures. Sauté bite-sized pieces of 1/2 lb beef chuck (see Note below) in a little oil. Season… Continue reading Korean-Chinese fish cake soup over noodles (ool myun)
Grape nut pudding
This is a New England custard that Daniel grew up eating, a food memory for him. We finally made the recipe: http://www.food.com/recipe/grape-nut-pudding-330173. Instead of vanilla extract, I added a whole vanilla bean (split and seeds scraped) to the scalded milk and used vanilla-infused sugar instead of regular sugar. I also learned how to scald milk… Continue reading Grape nut pudding
Cooking Adventures 