We made this recipe from Hsaba Burmese cookbook, except we tripled the proportions and used US measurements. Combine the following in a medium Dutch oven: 3 garlic cloves, peeled and sliced; 1 bottle gourd (medium-small) - peeled, seeds removed, and sliced into 1/2" thick bite sized pieces; 1 Tbsp dried shrimp; 6 cups water; 3… Continue reading Burmese bottleneck gourd clear soup (boothee hinga)
Tag: quick meals
Padma Lakshmi’s Indian red lentil stew (dal tadka)
We love Padma Lakshmi, and we will miss seeing her as host of Top Chef. We decided to try her dal recipe: https://www.padmalakshmi.com/dal-recipe It was delicious and comforting. In her video demonstration of this recipe on Instagram, she mentioned adding amchoor (green mango) powder for tartness at the end. We substituted with about 1 tsp… Continue reading Padma Lakshmi’s Indian red lentil stew (dal tadka)
Korean radish soup
We made this simple recipe: https://www.koreanbapsang.com/korean-radish-soup-mu-gukmoo-guk/ For our ingredients, we used 8 oz beef flank, which we thinly sliced and cut into bite-sized pieces. For the radish, we used daikon. At the end of cooking, we found the soup underseasoned (based on 2 Tbsp soup soy sauce and 2 tsp minced garlic), so we supplemented… Continue reading Korean radish soup
Vietnamese chicken and ginger in bittersweet caramel sauce
We had boneless chicken thighs on hand and tried out Andrea Nguyen's 30 min, one pot recipe: https://www.latimes.com/recipe/chicken-and-ginger-in-caramel-sauce-ga-kho In case the link leads to a paywall, the ingredients are: 1:5 lb boneless chicken thighs (trimmed of fat and cut into 1" chunks), 3 Tbsp bittersweet caramel sauce, 2 Tbsp fish sauce, 2 Tbsp water, a… Continue reading Vietnamese chicken and ginger in bittersweet caramel sauce
Chinese sesame noodles
We were hungry and didn’t want a fussy meal, so we tried this recipe based on Shanghai sesame noodles: https://thewoksoflife.com/sesame-noodles/ Our modifications: first, we doubled the recipe as follows: 8 oz wheat noodles (we used dried Wang udon kuk-soo noodles, which are thinner than other brands of udon); for the sauce: 1 Tbsp sesame paste…… Continue reading Chinese sesame noodles
Scrambled egg and roasted vegetable burrito
This was an ad hoc recipe that we tossed together based on our pantry: 1. Preheat oven to 425. Line two quarter sheetpans with foil, then spray foil surface lightly with neutral veg oil (e.g., canola). On the side, prepare the spice blend in a small prep bowl: 3/4 tsp smoked paprika, 1/8 (or less)…… Continue reading Scrambled egg and roasted vegetable burrito
Japanese kombu salad
We had simmered an 8" piece of kombu for soup base, so we repurposed the kombu for this simple salad: https://thejapanstore.us/kombu/kombu-salad-recipe/ We modified slightly to reduce the toasted sesame seeds to 1 tsp and also added 1 tsp Korean red pepper flakes. (Apr. 2023)
Egyptian fava beans (ful mudammes), version 2
We made this recipe again, but followed the instructions pretty closely this time: https://www.themediterraneandish.com/foul-mudammas-recipe/#tasty-recipes-33099-jump-target Our minor modifications: First, we halved the recipe. Second, we drained the canned fava bean liquid before placing in our Ultimate Pan and adding 1/4 cup water. The fresh garlic / hot pepper / lemon juice dressing added a brightness to… Continue reading Egyptian fava beans (ful mudammes), version 2
Quick pantry quesadilla
Feeling peckish, we pulled this together based on simple pantry ingredients. The recipe: https://www.papernstitchblog.com/black-bean-quesadillas/ For the onion, we used 1/2 small shallot. To minimize its sharpness, we sautéed the minced shallot in a separate pan (with a little cooking spray) before adding it as a quesadilla filling. We also used thick-cut shredded Cheddar cheese, but…… Continue reading Quick pantry quesadilla
Chinese scallion egg wrap
We tried this quick recipe for lunch, and it was delicious, unique, and satisfying: https://cooking.nytimes.com/recipes/1019522-scallion-egg-wrap?smid=ck-recipe-iOS-share Our modifications: we used 1 Tbsp pickled daikon (Spicy King brand salted spicy radish, Hunan flavor, rinsed thoroughly and patted dry) instead of pickled mustard leaves. This was like an omelette sandwich. (Mar. 2023)
