My friend Dora recommended this recipe, and it was delicious: https://rasamalaysia.com/braised-bean-curd-with-mushrooms/ In lieu of sweet soy sauce (kecap manis), we used 1 Tbsp dark soy sauce plus 1/8 semisphere (about 1 tsp) of a small palm sugar mound (see Note below). For the meat, we used ½ lb minced bison. In addition to shiitake mushrooms,… Continue reading Chinese braised beancurd with shiitake mushrooms
Tag: claypot
Vietnamese caramelized salmon filets
We followed this recipe but made modifications: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot First, we used 1.5 lb skinless salmon filet, cut into 1x2” pieces. We marinated the salmon pieces as directed in a mixing bowl. Second, we omitted bacon and sautéed 5 sliced garlic cloves and 2 large shallots (sliced 1/4” thick lengthwise) in 1 Tbsp neutral oil in… Continue reading Vietnamese caramelized salmon filets
Chinese claypot chicken and rice
We tried this recipe: http://omnivorescookbook.com/recipes/clay-pot-chicken-rice We generally followed the recipe. For the greens, we used about 3 stalks of yuchoy. Our rice was a bit waterlogged and not crispy, so the next time we may reduce the water from 350 to 300 ml. (June 2017)
Hakka claypot rice with Chinese sausage
We followed this recipe from Linda Lau Anusasananan’s The Hakka Cookbook, with some modifications: first, measure 2 rice cooker cups of jasmine rice, rinse well, and then measure water (I used a rice cooker inner pot to get the right ratio). Pour the rice and water into a large - 1400 ml (5.1 cup) -… Continue reading Hakka claypot rice with Chinese sausage
Vietnamese caramelized catfish in claypot
We tried this recipe by Andrea Nguyen: https://www.splendidtable.org/recipes/caramelized-catfish-sand-pot. (Note: In case this link does not work, Google “splendid table Andrea Nguyen catfish,” and the recipe should come up.) Our modifications: first, we used swai (a type of catfish) fillets instead of catfish steaks, and we cut them into 2-inch pieces; second, we used a large… Continue reading Vietnamese caramelized catfish in claypot
Maangchi’s original Korean steamed egg in earthenware pot (ddeukbaegi gyeran jjim)
I love Maangchi‘s original recipe from 2011, which is now available only on video now: https://youtu.be/WuNrLgh2Vw0?si=DgqBSTmaXmOdFyAt The ingredients are: 1.5 cups chicken broth, 3 eggs + 1 egg yolk, 1 chopped scallion, and 1 tsp fish sauce. I use the smallest burner on my range to prevent the temperature from getting too high. I have… Continue reading Maangchi’s original Korean steamed egg in earthenware pot (ddeukbaegi gyeran jjim)
Japanese nabeyaki udon
Despite a relatively short list of ingredients, this dish is very challenging to execute. First, make the bonito stock: combine 2 quarts water with kombu (kelp) in a stockpot and heat on medium. Just before it boils, remove the kombu. Add 1 cup packed bonito shavings, bring to a boil, then immediately turn off heat.… Continue reading Japanese nabeyaki udon
Cooking Adventures 