I got inspiration for this lighter alternative to fried plaintains from http://healthyeating.sfgate.com/healthily-cook-plantains-3827.html, except I coated the baking pan with some canola oil spray. Preheat oven to 450, then lightly spray a cookie sheet with canola oil. Place two plantains, cut on a ½ inch diagonal, on the cookie sheet, then lightly spray with canola oil. … Continue reading Oven-baked plantains
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Ghanaian palmnut stew with roasted eggplant, salmon, and okra (abenkwan)
This recipe is a merger of a friend’s family recipe, The Africa News cookbook, and my own improvisation. First, cut 2 large eggplants into 1 x 2″ pieces, each with skin on. Place on a cookie sheet lightly sprayed with olive oil, then lightly spray each eggplant chunk with olive oil. Season lightly with salt… Continue reading Ghanaian palmnut stew with roasted eggplant, salmon, and okra (abenkwan)
Japanese minced pork with green beans (ingenno hikiniku itame)
Recipe from Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes cookbook, available at: https://www.amazon.com/dp/1557885206/ref=cm_sw_r_sms_api_Kd9mxbMVKKNVD (May 2015)
Burmese coconut milk agar (kyaw kya)
This is one of my favorite Burmese desserts, a firm gelatin made of only a few ingredients. My dear friend Juju shared this recipe. Using a medium sauce pan, combine 1 ½ Mugs (see Note 1 below) white sugar, 1 package (0.88 oz) Telephone brand agar powder, 1 tsp (or slightly less) salt, and 5… Continue reading Burmese coconut milk agar (kyaw kya)
Magic-7 bar
This is an upscale version of a childhood favorite. Recipe by Andrea Nguyen available here: http://www.vietworldkitchen.com/blog/2015/05/updated-magic-7-layer-cookie-bar-recipe.html#more Our modifications (not pictured): first, instead of a quarter sheet, we use a 9x13" glass baking dish, the inside of which we brush with a neutral vegetable oil. After baking, we do not place this in the freezer (there… Continue reading Magic-7 bar
Indian cumin-infused basmati rice with peas
Rinse and drain 1 dry cup Basmati rice. Heat 2 Tbsp vegetable oil in a medium saucepan, then add 1 tsp cumin seeds. Let brown for about 10 seconds (do not burn), then add the rice and stir, coating the rice with the oil. Add 2 cups water, ½ tsp salt, and ½ cup frozen… Continue reading Indian cumin-infused basmati rice with peas
Japanese seasoned rice with green peas
Rinse and drain 1½ dry cups uncooked Japanese medium grain or haiga rice for 30 mins, then add to the rice cooker inner pot. Cover with 1 ¾ cups chicken broth, 1 Tbsp sake, and 1 tsp soy (the combined rice and liquid should meet the “2” line mark on the inside of the rice… Continue reading Japanese seasoned rice with green peas
Japanese ginger-soy pork over sautéed bean sprouts
The marinade is 3 Tbsp soy, 2 Tbsp mirin, and 1 Tbsp microplaned ginger for 2/3 lb thinly sliced pork (preferably pork butt, but shabu shabu-style pork belly is OK, too). Dip each slice in marinade, one at a time, then pan fry in cycles until complete. Separately, clean and trim root ends off of… Continue reading Japanese ginger-soy pork over sautéed bean sprouts
Korean three-mushroom rice with minced pork topping
We had some leftover enoki and bunashimeji mushrooms, so we tried this recipe: http://www.beyondkimchee.com/mushroom-rice-bowl/. Because the amount of heat was higher than expected and the sauce very salty, we recommend reducing the pepper flakes and fresh pepper by half and reducing the soy sauce from 7 Tbsp to 4 Tbsp. Other modifications: first, to make… Continue reading Korean three-mushroom rice with minced pork topping
Korean rice cake soup (dduk guk)
This is a recipe from my childhood and one of Daniel’s favorite soups. Soak about 1 lb frozen sliced Korean rice cake in water for 15 mins, then drain, making sure no slices are stuck together. Sauté ¼ lb julienned beef in sesame oil until browned, then add about 8 cups water. Season to taste… Continue reading Korean rice cake soup (dduk guk)
Cooking Adventures 