tag:blogger.com,1999:blog-72589035614420803772024-02-20T06:12:06.868-05:00In College & Actually CookA while ago, I realized that even though I'm in college, I still love cooking.
Even with my busy schedule, I still make time to make good food. NOTE: Unless otherwise stated, all recipes are for one (1) serving.Unknownnoreply@blogger.comBlogger68125tag:blogger.com,1999:blog-7258903561442080377.post-241887374263846382011-02-25T12:05:00.002-05:002011-02-25T12:13:54.709-05:00Hoisin Beef with Rice NoodlesSeriously, you can whip this out in almost no time. The one day I had thawed out beef and really wanted to cook, but it was already 11:30 pm and I didn't want to stay up too terribly late because I had to be up for class the next morning. It probably only takes about 20 minutes, give or take.<br />
<br />
Hoisin sauce is a sweet yet spicy sort of Chinese barbecue sauce. It's a soy-based sauce seasoned with vinegar, ginger, chili, and other spices including licorice. Since it's kind of thick, I tend to dilute it down with rice vinegar since it adds more flavor than just plain water. You can pick up ready made hoisin in just about any supermarket that has even a tiny Asian section, since it is quite popular. It makes a great sauce for a quick stir-fry, as you really don't need to add much to it.<br />
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Hoisin Beef with Rice Noodles<br />
<br />
Ingredients:<br />
<br />
4 oz. beef<br />
2 scallions<br />
handful of snow peas, trimmed<br />
1 clove garlic<br />
1/8 shallot (or use your favorite onion)<br />
4 tsp. hoisin sauce<br />
2 tsp. rice vinegar<br />
vegetable oil <br />
rice stick noodles--one serving<br />
sesame seeds (optional) <br />
<br />
Heat a pot of water to a boil, then add the rice stick noodles. Cook according to package directions. Drain and set aside. (<i>Don't leave them sit out of water for terribly long or they will stick to one another in a giant mass</i>.)<br />
<br />
Mince the shallot and garlic. Heat a little oil in a pan, then add the garlic and shallot. Saute until the garlic has browned slightly and the shallot is softened. Cut the beef into thin slices, then add to the pan. Cook until the beef is no longer raw.<br />
<br />
Chop the scallions into 1/2 in. pieces on the diagonal, and cut the snow peas in half on the diagonal. Add the vegetables to the pan and stir-fry an additional 1-2 minutes.<br />
<br />
Mix the hoisin and vinegar together. Add to the pan and stir until everything is coated in the sauce.<br />
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To serve, place the rice noodles on a plate. Spoon the stir-fry over the noodles and sprinkle with sesame seeds.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7258903561442080377.post-82450767337039706942011-02-25T00:40:00.000-05:002011-02-25T00:40:00.826-05:00Soba with Teriyaki and Brussel SproutsIt's been a while, hasn't it? Well, I haven't <i>not been cooking</i> so much as <i>I don't seem to have time to post</i>. I've got so many photographs of food, but I don't seem to be able to get them up! Senior year seems to be quite a lot of work, indeed. But enough of that...<br />
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I actually had chicken thawed out in the fridge, but at the last minute I decided to go against it and have something a little lighter because I wasn't quite as hungry. I failed at that, though, because this turned out to be quite filling. The soba, or Japanese buckwheat noodles, are served in a savory soup and topped with sliced tofu puff, scallions, and a pinch of bonito flakes. For those unacquainted, bonito flakes are very thin shavings of dried skipjack tuna. They're kind of pricey, but you usually only need just a pinch since they have a strong flavor. The blurry stuff in the back is steamed brussel sprouts with teriyaki shiitake and chikuwa, or tube-shaped fish cake. I've had these brussel sprouts in the fridge for a while and they were about to go bad, so I used them up. Surprisingly, none of this is very "heavy" tasting, so if you've eaten a really bad, fatty lunch (like someone I know.... me), you won't feel sick afterwards, and it's very healthy.<br />
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Soba with Teriyaki and Brussel Sprouts<br />
<br />
Ingredients:<br />
<br />
<i>for soba and soup:</i> <br />
3.5 oz. dried soba noodles<br />
1 1/4 c. water<br />
1/2 tsp. dashi granules <br />
1 tsp. sake<br />
1 tsp. mirin<br />
2 tsp. soy sauce<br />
1 scallion<br />
1 tofu puff<br />
pinch bonito flakes (optional)<br />
<br />
<i>for teriyaki and brussel sprouts:</i><br />
1 chikuwa (tube-shaped fish cake)<br />
2 dried shiitake mushrooms, reconstituted<br />
6 brussel sprouts, trimmed<br />
1 Tbsp. sake<br />
1 Tbsp. mirin<br />
1 Tbsp. soy sauce<br />
5 snow peas, trimmed<br />
sesame seeds (optional)<br />
<br />
Cook the soba noodles according to package directions, then drain, rinse with cold water to remove the starches, then drain again. <br />
<br />
Line a bamboo steamer with parchment paper (or just use a metal steamer basket in a pot with a lid), place the brussel sprouts inside, and place over a pan of water. Bring the water to a boil and steam the sprouts until they are bright green and cooked through. Remove the steamer from the pan, take off the lid to release the excess steam, and drain the water from the pan. Reserve the pan. Cut the brussel sprouts in half top to bottom.<br />
<br />
Bring the measured water for the soup to a boil, then add the dashi granules, soy sauce, mirin, and sake. Stir to dissolve the dashi.<br />
<br />
Cut the shiitake mushrooms into 1/2 in. strips, and the chikuwa into 1/2 in. pieces on the diagonal. Mix the sake, mirin, and soy sauce. Reheat pan you used to steam the brussel sprouts and add the mushrooms, chikuwa, and sauce mixture. The sauce should start to froth. Cook until almost all the liquid has been absorbed, then remove from heat.<br />
<br />
Cut the tofu puff into thin slices, and chop the scallion into small pieces on the diagonal.<br />
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To serve, put the soba in a bowl and pour over with soup. Garnish with tofu puff slices, scallion, and bonito flakes. Gently mix the shiitake, chikuwa, and brussel sprouts together in another bowl. Garnish with snow peas and sesame seeds.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-65961358893920487942011-01-18T20:22:00.000-05:002011-01-18T20:22:15.197-05:00Teriyaki Beef & Tofu Puff Miso SoupRarely do I ever buy beef, but I broke down this past weekend and bought some. It's so expensive sometimes, even though I bought beef shoulder, which is supposedly a cheaper and thus tougher cut of meat. I also couldn't decide whether I wanted soup or not, so I made both! Hmm... unfortunately I don't have a whole lot to say on this one, but it was very delicious. ^_^<br />
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Teriyaki Beef & Tofu Puff Miso Soup<br />
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Ingredients:<br />
<br />
1/4 lb. beef shoulder<br />
1/8 green bell pepper, seeded<br />
handful of frozen, blanched green beans<br />
1 Tbsp. soy sauce<br />
1 Tbsp. mirin<br />
1 Tbsp. sake<br />
vegetable oil<br />
1 1/4 c. water<br />
1/4 tsp. dashi granules<br />
1 tsp. soy sauce<br />
1 tsp. mirin<br />
2 tofu puffs<br />
1 dried shiitake mushroom, reconstituted <br />
1/2 spring onion<br />
2 tsp. miso<br />
hot cooked rice<br />
sesame seeds (optional, to serve)<br />
furikake (optional, to serve)<br />
<br />
Slice the beef into thin strips roughly 1/4 in. and slice the pepper very thinly into strips, about 1/8 - 1/16 in. thick. Heat a little oil in a pan. Add the beef and saute for about 1 min., or until the outside is no longer pink. Add the pepper and beans and saute another 1-2 min.<br />
<br />
Mix together the sake, mirin, and soy sauce (1 Tbsp. each). Add to the beef mixture. Continue to boil, stirring occasionally, until the sauce has thickened and the liquid is nearly gone. Be careful not to let the sauce burn in the pan or it will have a bitter taste.<br />
<br />
In a separate pot, bring the measured water to a boil. Add the dashi granules and 1 tsp. each soy sauce and mirin. Stir until the granules have dissolved.<br />
<br />
Thinly slice the tofu puffs, the mushrooms into 1/4 in. strips, and the spring onions on the diagonal. Add to the soup and boil for 2-3 minutes. Add the miso and stir until dissolved. Turn off the heat.<br />
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To serve, place the rice in a small bowl and sprinkle with furikake (rice seasoning) if desired. Put the beef and vegetables on a plate and sprinkle with sesame seeds. Serve the soup in a separate bowl.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-25639077243221526612011-01-17T20:09:00.000-05:002011-01-17T20:09:51.620-05:00Pasta with Kale and BaconDon't faint! I know this isn't Asian. Hey, I never said this was an <i>exclusively</i> Asian food blog, even though it's what I like to cook the most. I've been passing up many kinds of large-leafy vegetables such as kale in the grocery store, always wondering what to do with them. Finally, I decided to give kale a shot. Kale is usually sold in a large bunch. It has very large crinkly leaves and very stiff stocks. I found out on the internet that you have to boil kale leaves for at least 10 minutes to soften up. They don't wilt down say, like, spinach would. It has a stronger flavor than your average lettuce, and it's very delicious. Give it a try!<br />
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Pasta with Kale and Bacon<br />
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Ingredients:<br />
<br />
handful of penne pasta<br />
2 strips of bacon<br />
2 large leaves of kale, rinsed well<br />
3 Tbsp. minced red onion<br />
1 clove of garlic, minced<br />
2 tsp. olive oil<br />
1/3 c. chicken stock<br />
herb seasoning of choice<br />
salt <br />
shredded cheese (mozzarella or parmesan)<br />
<br />
Heat two pots of water to a boil and add a pinch of salt to each. Add the pasta to one pot and cook according to package directions. Al dente pasta is best. Drain when done. (<i>If your pasta is done before you're ready to put it in the pan with the other ingredients, put the drained pasta back in the pot, add a little olive oil, and stir to coat. This prevents the pastas from sticking to one another.)</i><br />
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Cut the stalks from the kale leaves and discard. Roughly chop the kale leaves and add to the other pot of boiling water. Boil the kale for at least 10 minutes, or until the leaves are soft. Drain, then fill the pot with cold water. Put the drained kale back into the pot to stop the cooking, then drain again.<br />
<br />
Heat a dry pan over medium heat, and add the bacon. Cook until crispy, then drain the bacon on paper towels. Discard all but about 2 tsp. of the bacon grease. When the bacon is cool, crumble into pieces. <br />
<br />
Heat the bacon grease and add the minced onion and garlic. Cook until the garlic is browned and the onions are softened. <br />
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Squeeze the excess liquid from the kale and add to the pan. Add the chicken stock and bring to a boil. Continue to boil until nearly all the liquid has been absorbed. <br />
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Add the pasta to the pan and stir to combine. Sprinkle with herb seasoning and stir.<br />
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To serve, put the pasta and kale on a plate. Top with bacon bits and sprinkle with cheese.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-71227640822969191802011-01-15T21:07:00.000-05:002011-01-15T21:07:49.285-05:00Happy New Year to everyone!<br />
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<i>In College and Actually Cook </i>has been on hiatus, but the next semester will be starting soon! I'm back on campus, but I can't say I'm quite ready for all of the work that's about to come. My last semester! *sniffle* I don't have my "blog class" anymore, so I might not post <i>every day</i>, but I'll do my best to share some recipes as I get time. So please check back if you don't see something new--it just might be a little more sporadic! <br />
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Best of luck to any other college peeps out there ready to start classes!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-1448947215479767782011-01-15T21:03:00.000-05:002011-01-15T21:03:12.282-05:00Tonkatsu with VegetablesTonkatsu is really nothing more than breaded and lightly fried pork chop, usually served with shredded cabbage and a Worcestershire/soy/ketchup sauce. I made my tonkatsu the "traditional" way (OK, I'm <i>really</i> not sure if tonkatsu is <i>traditional</i>, so you'll have to ask someone who knows a little bit more about Japanese food for that one), but since I don't have any cabbage or Worcestershire sauce on hand, I decided to match it with broccoli and mushroom, and I made up a similar sauce from what I had. This is a super simple dish to make, and really doesn't require any ingredients you can't pick up at the local supermarket, save for maybe mirin.<br />
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I've attempted making tonkatsu in the past, but I've had difficulty with keeping the breading attached when I go to cut it. The reason? You <i>must </i>let the pork rest in the fridge for at least 7-10 minutes after breading and <i>before</i> you go throwing it in the pan. Why? Erm.... OK, I'm not quite sure, but it makes the breading stick better. You'll just have to trust me on that on. (This goes for breading <i>anything</i>--even chicken.) <br />
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My other tip is that if you don't have a meat mallet (which you can join me in the crowd of raised hands), you can use any heavy-duty roughly-flat kitchen utensil such as a potato masher (which is what I used) or even a rolling pin.... just don't break anything in the process.<br />
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Tonkatsu with Vegetables<br />
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Ingredients:<br />
<br />
1 pork chop<br />
3 Tbsp. flour<br />
1 egg, lightly beaten<br />
1/4 c. panko bread crumbs<br />
vegetable oil <br />
pinch salt<br />
1/4 tsp. sugar<br />
3 small dried shiitake mushrooms, reconstituted<br />
2 Tbsp. soy sauce<br />
1 Tbsp. mirin<br />
handful of broccoli<br />
<br />
for sauce:<br />
1 Tbsp. ketchup<br />
1 Tbsp. soy sauce<br />
1 tsp. mirin<br />
<br />
hot cooked rice<br />
schichimi togarashi (optional, to serve)<br />
<br />
<br />
After rinsing and drying the pork with a paper towel, trim any fat from the chop. Wrap a piece of plastic wrap very loosely around the pork an pound until 3/16 to 1/4 in. thickness. Unwrap the pork.<br />
<br />
Place the flour in on bowl, the egg in another, and the panko crumbs on a plate. Coat the pork with the flour and shake off the excess. Then dip in the egg until thoroughly coated. Let the excess egg drip off, then lay in the panko. Press the crumbs onto the surfaces. Cover the plate with the crumbs and pork with plastic and put in the fridge until needed. Discard the flour, but keep the egg.<br />
<br />
Add the salt and the sugar to the egg and stir until dissolved. Set aside.<br />
<br />
Trim up the broccoli as needed, then place in a bamboo steamer lined with parchment. Place the basket in a pan of water and steam the broccoli until softened, but try not to over cook. (Alternatively, use a regular metal steamer tray in a covered pot, or boil the broccoli.)<br />
<br />
Cut the mushrooms into 1/2 in. strips. Set aside.<br />
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Mix the ingredients for the sauce. Set aside.<br />
<br />
Remove the pork from the fridge. Heat about 2 Tbsp. oil in a pan, then add the pork. Pan-fry for 4-5 minutes, or until the bottom is nicely golden-brown. Flip the pork over and fry until golden-brown. The pork should be cooked through. Remove the pork from the pan, but do not cut yet.<br />
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Add the mushrooms to the pan, and pour over with the soy sauce and mirin. The liquid should come to a froth. Stir the mushrooms until nearly all the liquid is absorbed. Remove the mushrooms from the pan.<br />
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Using a paper towel, wipe the remaining soy sauce from the pan. Add a tiny bit of oil. Pour in the egg and cook scrambled until just set. Turn off the heat.<br />
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To serve, put rice in the bottom of a serving bowl. Add the egg on top. Cut the pork into 1/2 in. strips and place on top of the egg. In another serving bowl, put the broccoli and top with the mushrooms. Sprinkle with shichimi togorashi. Serve with sauce.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7258903561442080377.post-19070562348078534152010-12-18T09:28:00.000-05:002010-12-18T09:28:50.234-05:00Seafood "Bento"I made this a while ago, so I'm a little bit guessing on how I made it, but I know I'm really really close. This is another one of my "bento" recipe ideas for when you have lots of rice and want to jazz it up a bit. The crab topping was really good, although if you can't find the dried shrimp it will still taste fine without them. I love these sweet egg crumbles, however I think they're a pain to eat with chopsticks. Oh, and I was talking to a Japanese exchange student (who also happens to be my next-door neighbor) and he told me that my recipes remind him of home. *blushes* <br />
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Seafood "Bento"<br />
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Ingredients: <br />
<br />
3/4 c. hot cooked white rice<br />
2 imitation crab sticks<br />
3 snow peas, trimmed<br />
sprinkling of dried baby shrimp<br />
3 - (1/8 in.) slices takuan (pickled daikon)<br />
1 egg, lightly beaten<br />
1/2 tsp. sugar<br />
pinch of salt<br />
vegetable oil <br />
2 tofu puffs<br />
1 tsp. soy sauce<br />
1 tsp. mirin<br />
2 umeboshi, yasai fumi furikake, & shichimi togarashi (optional, to serve)<br />
<br />
Heat a dry frying pan over medium low heat, and add the crab sticks. Cook until browned on each side, then remove the crab to a cutting board. Using a fork, shred the crab into long stings, then chop in half to make them more manageable. Set aside.<br />
<br />
Pour 1/4 in. water in the frying pan and bring to a boil. Add the snow peas and blanch for 1 minute. Removed the peas from the pan and cut into strips on the diagonal. Set aside. Dump the water from the pan.<br />
<br />
Heat a little oil in the pan. Beat the sugar and salt into the egg until dissolved. Add the egg mixture to the pan and scramble. Using a spatula, continue to stir and cut the egg until it has fully cooked into little crumbles. Remove from pan and set aside.<br />
<br />
Cut the tofu puffs into 4 slices each. Add to the hot pan and cook until warm. Add the soy sauce and mirin. It should start to froth. Stirring with a spatula, cook until nearly all the liquid is absorbed. Remove from pan.<br />
<br />
To serve, lay the rice down as a bed on a plate. Add the crab shreds to one side and top with the snow peas and dried shrimp. Cut the takuan slices in half and add a row of them next to the crab. Sprinkle the egg crumbles next to the takuan. Place the tofu pieces in a small separate bowl. Sprinkle the egg with yasai fumi furikake and the tofu with shichimi togarashi. Garnish with umeboshi.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-70900776888543500002010-12-14T18:00:00.002-05:002010-12-14T18:13:38.242-05:00Peeling a Grapefruit--the RIGHT way!Hi yinz! My finals are officially over, so I can breath now! I took some photos of my finals display, so when I get around to getting them off my camera, I'll share them with you.<br />
<br />
In the meantime, while I haven't been able to do any real grocery shopping because I've had no time to cook, I have gotten some fruit to munch on as snacks. I don't know what it's like where you live, but grapefruit has been the thing here in NYC. Now, I love grapefruit, but I know many people say that they hate the taste because it is so bitter. Actually, grapefruits aren't quite as bitter as you think they are. I would describe them as having a pleasant sour taste, but not bitter. If you find grapefruit bitter, I think you're peeling it wrong. You see, the skin, pith, and section membranes are where the bitterness are. You can get around it a little by cutting the fruit in half and scooping it out with a spoon, but that's a pain to eat and it's very messy. Instead, I'll share with you a way of peeling grapefruit that's guaranteed to remove all those bitter parts and allow you to really enjoy the fruit part. Yes, it takes a while to do, but trust me, it's worth it and you'll thank me in the end. I can't take credit for this method, though. My father showed me how to do it. I heart Daddy! ^_^<br />
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<br />
Peeling a Grapefruit--the RIGHT way!<br />
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Step 1: Peeling the Skin<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_7YJ8W_ER8CyaKKaaujEF6wkaNWq5PfPbQmvUz7CPx2SNnIK8SOIl3xCAPiltR4jyIxTR2uJBVET4Tv3-4Nb2a_rPS6rAiHIzuEmLjjAYBq7AERpDQazyPrLIqrhz9sb0Zicw1r25aTH/s1600/_MG_0020.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_7YJ8W_ER8CyaKKaaujEF6wkaNWq5PfPbQmvUz7CPx2SNnIK8SOIl3xCAPiltR4jyIxTR2uJBVET4Tv3-4Nb2a_rPS6rAiHIzuEmLjjAYBq7AERpDQazyPrLIqrhz9sb0Zicw1r25aTH/s400/_MG_0020.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Start peeling off the skin of the grapefruit--you may have to slit it with a knife to get it started.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYa8Fwv63gS09aRS09xHL8rp3p6TLeVJ7A7FNlXJDOdbD4UJKH1NHzOttAiQuN5Nb2kAGnTZXxZHMoazvxfYKK-guIFy7YjYfMJ5KjhJrlcY9rVIqkrlvM1JTzrcwCmq6ESTKLFlqp70v/s1600/_MG_0021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYa8Fwv63gS09aRS09xHL8rp3p6TLeVJ7A7FNlXJDOdbD4UJKH1NHzOttAiQuN5Nb2kAGnTZXxZHMoazvxfYKK-guIFy7YjYfMJ5KjhJrlcY9rVIqkrlvM1JTzrcwCmq6ESTKLFlqp70v/s400/_MG_0021.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the peel has been completely removed, the whitish pith should still remain.</td></tr>
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Step 2: Scrape off the Pith<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyD5iKb8PRkM7quvT1JOvuyh5zv0VYf0fvVb9I0bBRWmytnRoltQmlUzkkicvzz_N3q7h_fj86vM8t45LwFOdwqTlJjPEE4CTPpd-6cfTB5Rdq-2BLVhxx0Zdn2nT9AL6pKKQG4PampE4q/s1600/_MG_0022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyD5iKb8PRkM7quvT1JOvuyh5zv0VYf0fvVb9I0bBRWmytnRoltQmlUzkkicvzz_N3q7h_fj86vM8t45LwFOdwqTlJjPEE4CTPpd-6cfTB5Rdq-2BLVhxx0Zdn2nT9AL6pKKQG4PampE4q/s400/_MG_0022.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using your knife, carefully scrape off the pith so that you can start to see the fruit membrane, but don't pierce the fruit.</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6B2X4kwDM6yAmsKdE84aqLh-dveSC6IYrM0Dz7H3kG8MmD3VKlS83c9wvHrxtGDYSlods8SBnJhY75ibHRO5TEfk1yo2ylDD3CUK1Q5xXfyxMz1Spisk2GjtVifYnBjcFuXGJ-8DAuVFl/s1600/_MG_0023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6B2X4kwDM6yAmsKdE84aqLh-dveSC6IYrM0Dz7H3kG8MmD3VKlS83c9wvHrxtGDYSlods8SBnJhY75ibHRO5TEfk1yo2ylDD3CUK1Q5xXfyxMz1Spisk2GjtVifYnBjcFuXGJ-8DAuVFl/s400/_MG_0023.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peel the pith away from the membrane beneath.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D6Eh0LtMh2sQHO_i8M6IqZEu_BH6BiJCxFRWXkjyZKHENcQuJZLIobGrp3PC_-7dkPMVro0m2jk7tTfi-hqcc6H1HPRKpk2oudcLL6hN-ISeCiXKeVEg-T_LfOhLCMjDu8H0orhhQRF8/s1600/_MG_0024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_D6Eh0LtMh2sQHO_i8M6IqZEu_BH6BiJCxFRWXkjyZKHENcQuJZLIobGrp3PC_-7dkPMVro0m2jk7tTfi-hqcc6H1HPRKpk2oudcLL6hN-ISeCiXKeVEg-T_LfOhLCMjDu8H0orhhQRF8/s400/_MG_0024.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the pith is removed, it should look somewhat like this.</td></tr>
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Step 3: Pull the Fruit Open<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-a9qLWXmoNtw7-ze6xBEOfedzfnmWh3DzmJ1WBeGhyphenhyphenJulHSu1R1XqYLBJu-Ed1FExv_jTBaw2n3yW7ZdiMDQhoImpCmMK9d_qE2OLQXwZOyaSNXRizuzcoSYtvb_9YlpzL3CvKCzot00/s1600/_MG_0025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-a9qLWXmoNtw7-ze6xBEOfedzfnmWh3DzmJ1WBeGhyphenhyphenJulHSu1R1XqYLBJu-Ed1FExv_jTBaw2n3yW7ZdiMDQhoImpCmMK9d_qE2OLQXwZOyaSNXRizuzcoSYtvb_9YlpzL3CvKCzot00/s400/_MG_0025.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carefully pull the fruit apart in half (<i>mine wanted to come apart into 3 sections</i>).</td></tr>
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Step 4: Slit and Peel Back the Membrane<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNEDJs7L8KZspjc_5_LMK_m2gmf-1S-OWRi9qdRoa1D9DdkDQ-kJU4dmLVKmaFRoMy_Sk1Zl0ChVmA2eYDbAaxOKNFYmCAQXlZDmgxajVdsdR2k4GYxkFoOv1TKWJ7TmSaepu6LvlaBcx/s1600/_MG_0026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiNEDJs7L8KZspjc_5_LMK_m2gmf-1S-OWRi9qdRoa1D9DdkDQ-kJU4dmLVKmaFRoMy_Sk1Zl0ChVmA2eYDbAaxOKNFYmCAQXlZDmgxajVdsdR2k4GYxkFoOv1TKWJ7TmSaepu6LvlaBcx/s400/_MG_0026.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Insert the tip of your knife between the fruit and the section membrane and slit the membrane open.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJryD-shTybQw8iPIw9uCDapF0ASBAVaVPbXGqhQ8kFPzd01oTVokGnkdqXr_MoUsbNNIWoB2zpFUFzv_7IlrW2ZTzH82Z0edvSOjHweoZyOJyO5pOu1pUbxwejSq0HZbzV2thArpKjsC8/s1600/_MG_0027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJryD-shTybQw8iPIw9uCDapF0ASBAVaVPbXGqhQ8kFPzd01oTVokGnkdqXr_MoUsbNNIWoB2zpFUFzv_7IlrW2ZTzH82Z0edvSOjHweoZyOJyO5pOu1pUbxwejSq0HZbzV2thArpKjsC8/s400/_MG_0027.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gently pull the section away from the membrane.</td></tr>
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Step 5: Remove the Section<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKw8v-5KHNTlj_61RKd7fRqYL7gVKxKDbwMPKliSkrarwizq7uMpKsXtmj62mf7aRJJDEBB5hDnh_F8X-w0iH7S0eHRKrjd4BXXI5Yj5NtBl9rTsdDVbDwhDJOm3XYSClE79KWA9-BMT-/s1600/_MG_0031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKw8v-5KHNTlj_61RKd7fRqYL7gVKxKDbwMPKliSkrarwizq7uMpKsXtmj62mf7aRJJDEBB5hDnh_F8X-w0iH7S0eHRKrjd4BXXI5Yj5NtBl9rTsdDVbDwhDJOm3XYSClE79KWA9-BMT-/s400/_MG_0031.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove the section as intact as possible from the rest of the fruit. Set aside.</td></tr>
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Step 6: Peel Away the Section Membrane<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6lBbrDFxdLZp9jxAaYenHH_NXh95Ml2yy6l7Yfbjwrux0qXcfSuZv_4vdNfT4s9HLqm9j0hq-RLLFtNh0RDriiBskZtuYcN-jHmPKAxWDIyFoujuQLIuqAL4jsCh4myWZs1k4ZO9MlKv/s1600/_MG_0030.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6lBbrDFxdLZp9jxAaYenHH_NXh95Ml2yy6l7Yfbjwrux0qXcfSuZv_4vdNfT4s9HLqm9j0hq-RLLFtNh0RDriiBskZtuYcN-jHmPKAxWDIyFoujuQLIuqAL4jsCh4myWZs1k4ZO9MlKv/s400/_MG_0030.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pull that section's membrane from the rest of the fruit, otherwise it gets in the way when you go to slit the next piece.</td></tr>
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Step 7: Repeat Steps 4-6 Until Finished<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDuMk9uYAsYOVga3ziaE8qOprDMESmJ4WfkYcwaPiT7eACJKVJ6MmbSzI8odI0szmIAToffi2Z7ygjlLtl_yf7o_mPiUnCv6bXsD5rC2byYYQ6dQMtcqN8DA5_CFfFdXJLaiFZcsrRY7z/s1600/_MG_0034.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDuMk9uYAsYOVga3ziaE8qOprDMESmJ4WfkYcwaPiT7eACJKVJ6MmbSzI8odI0szmIAToffi2Z7ygjlLtl_yf7o_mPiUnCv6bXsD5rC2byYYQ6dQMtcqN8DA5_CFfFdXJLaiFZcsrRY7z/s400/_MG_0034.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When finish, you will have a whole grapefruit minus all of the bitter stuff! Enjoy!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiENlbjJxt0M-R8Yf1yKRMBeLB5cl95R4NHjAVSCKWPjzHBibRXvliZSu60Me7kdWeckntdyCiwnvdXOG53iwmwPI_Z-mFx7xBKoSD-7Xp3X6Puj0-D7T-djnaitYW0efQEQfEXZnFH2mP/s1600/_MG_0032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiENlbjJxt0M-R8Yf1yKRMBeLB5cl95R4NHjAVSCKWPjzHBibRXvliZSu60Me7kdWeckntdyCiwnvdXOG53iwmwPI_Z-mFx7xBKoSD-7Xp3X6Puj0-D7T-djnaitYW0efQEQfEXZnFH2mP/s400/_MG_0032.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just to show you, this is all the bitter skin, pith, and membranes you got rid of.</td></tr>
</tbody></table>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-77590616851849473752010-11-26T13:43:00.000-05:002010-11-26T13:43:01.428-05:00Oh my! I'm so sorry and apologize to anyone who has been wondering why there haven't been any more posts lately. I promise, I haven't fallen off the face of the earth--the semester is running down to the final few weeks, and it's been very busy for me. I <i>have</i> been cooking and I <i>have</i> been taking photos, it's just I haven't had time to post anything. Here are some of the old posts, and I hope to get caught up with them and be up to date in the next day or so. Sorry for all the delay!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-55615495401678957092010-11-26T13:40:00.000-05:002010-11-26T13:40:05.241-05:00Pork, Tofu Puff, and Asparagus Soup with LemongrassI had three asparagus spears left in the freezer, so I used them up. This was another meal I made late at night. Generally speaking, if I make soup, I don't have a lot of time on my hands. Soup doesn't require a lot of dishes and it's over and done with in a flash.<br />
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Pork, Tofu Puff, and Asparagus Soup with Lemongrass<br />
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Ingredients:<br />
<br />
1 oz. pork belly<br />
2 tofu puffs<br />
3 spears frozen, blanched asparagus<br />
2 leaves napa cabbage<br />
1/2 stalk lemongrass<br />
small bunch enoki mushrooms<br />
1 c. veal stock (or use beef stock)<br />
2 tsp. soy sauce<br />
2 tsp. shaoxing rice wine<br />
sesame seeds (optional, to serve)<br />
<br />
Shred the lemongrass finely. Cut the pork belly into 1/2 in. cubes. Heat a pot over medium heat and add the pork belly pieces and the lemongrass shreds. Cook in their own grease until the meat has cooked through and the pieces are browned.<br />
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Mix together the veal stock, soy sauce, and rice wine and add to the pot. Bring to a boil.<br />
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Cut the tofu puffs into 1/2 in. slices and chop the cabbage into 1 in. squares. Add both to the soup and simmer 1-2 minutes.<br />
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Cut the asparagus spears into thirds. Add to the soup along with the enoki mushrooms. Simmer an additional 2-3 mintues, until the asparagus is fully thawed and heated through. Sprinkle with sesame seeds and serve.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7258903561442080377.post-20977703794171450882010-11-26T13:39:00.003-05:002010-11-26T13:39:57.536-05:00Fish Cake & Rice Cake SoupI got the idea for this soup from a recipe for Japanese New Year's soup. OK, now if you really look up a recipe for New Year's soup, it's not really like this at all. I just got the inspiration from there. I had no chicken thawed (what a surprise) and the rice cakes I have aren't <i>really</i> mochi, but it works. You can really use any sort of fish cake you have if you don't have these little cubed fish cakes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83oIbL7ifgnRpzwRwFPf0DgkkNca6Ute46mbkRg-B0tveRcOft7Qq3Ya6u-ff8WKpDfhejsOiBTfLQN8-8RWNR9tjG3PIRxrSbGcI00FIJ6Kd3TW-grgGsMhC4cOsxXyEoYN5AVvPDT5k/s1600/_MG_0004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83oIbL7ifgnRpzwRwFPf0DgkkNca6Ute46mbkRg-B0tveRcOft7Qq3Ya6u-ff8WKpDfhejsOiBTfLQN8-8RWNR9tjG3PIRxrSbGcI00FIJ6Kd3TW-grgGsMhC4cOsxXyEoYN5AVvPDT5k/s400/_MG_0004.jpg" width="400" /></a></div><br />
Fish Cake & Rice Cake Soup<br />
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Ingredients:<br />
<br />
small handful of rice cake slices<br />
2 imitation crab sticks<br />
2 pieces fried fish cake<br />
2 dried shiitake mushrooms, reconstituted<br />
1/4 sheet toasted nori seaweed<br />
1 tsp. dashi granules<br />
1 1/2 water <br />
2 tsp. soy sauce<br />
1/2 tsp. mirin<br />
small bunch enoki mushrooms, roots removed<br />
4 snow peas, trimmed<br />
1 spring onion<br />
shichimi togarashi (Japanese seven-spice powder, optional, to serve)<br />
<br />
Bring the measured water to a boil. Add the dashi granules, soy sauce, and mirin. Stir until the dashi has dissolved completely.<br />
<br />
Add the rice cakes and boil 3-4 minutes, or until the rice cakes have softened through and turned a bright white color.<br />
<br />
Cut the fish cakes into bite-sized pieces and slice the crab sticks in half. Slice the shiitake mushrooms into 1/4 in. strips and separate the enoki mushrooms from one another. Add these ingredients to the soup and simmer for another 2-3 minutes, until the fish cakes have heated all the way through.<br />
<br />
Cut the snow peas in half on the diagonal and slice the spring onion into 1 in. pieces. Add the green vegetables to the soup and simmer an additional 1-2 minutes.<br />
<br />
Cut or tear the nori sheet into 1 in. squares. Add the them one at a time to the soup to keep them from sticking to one another. Sprinkle with shichimi togarashi and serve.<br />
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</script>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-11228786931146805492010-11-26T13:39:00.002-05:002010-11-26T13:39:47.155-05:00Udon & Tofu Puff Stir-fryAnother thing to do with udon noodles. I bought a bunch of tofu puffs in Chinatown and I forgot to thaw out meat at the time, so this worked out pretty well.<br />
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Udon & Tofu Puff Stir-fry<br />
<br />
Ingredients:<br />
<br />
3 tofu puffs<br />
1/2 frozen udon noodle block<br />
1/2 in. daikon, peeled<br />
8 snow peas, trimmed<br />
1 small sweet pepper, seeded<br />
vegetable oil <br />
1 Tbsp. oyster sauce<br />
2 tsp. water<br />
1 tsp. soy sauce<br />
shichimi togarashi (Japanese seven-spice powder, optional, to serve)<br />
<br />
Put the noodle block in a bowl and cover with boiling water. Leave to soak and "cook" on its own.<br />
<br />
Cut the tofu puffs into 1/4 in. slices, the daikon into 1/8 in. slices, and the sweet pepper into 1/8 in. slices. Heat a little oil in a pan and add the tofu puffs, daikon, sweet pepper, and snow peas. Cook 2-3 minutes.<br />
<br />
Mix together the oyster sauce, water, and soy sauce. Add to the pan and stir to coat. Cook an additional 1-2 minutes.<br />
<br />
Drain the noodles, rinse, and drain again. Add the noodle to the pan and stir to coat with sauce and heat through. Sprinkle with shichimi togarashi and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-35572143473605139492010-11-26T13:39:00.001-05:002010-11-26T13:39:38.076-05:00Chicken, Mushroom, and Udon TeriyakiI was have a bad day a week or so ago, and I decided to make chicken teriyaki (again), but I decided that I wanted the whole thing teriyaki. It was late at night and I didn't feel like doing a lot of dishes, so I tried to keep it all to one small pan. I have to say it looks a little odd with no green vegetables, but it worked.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguN7LDB3l9SQH9jg8tIWjwJyrZ8ptQyxMpcls7ZkSgs-BzZKberNRrOwwGQjXes81g6cFVQUasf9yCew_HzftZhKCF7cC42jygboT67ClIl9nJr6tx6zZm1Edp4pgnzklipBdUE1Gi4E-j/s1600/_MG_0003_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguN7LDB3l9SQH9jg8tIWjwJyrZ8ptQyxMpcls7ZkSgs-BzZKberNRrOwwGQjXes81g6cFVQUasf9yCew_HzftZhKCF7cC42jygboT67ClIl9nJr6tx6zZm1Edp4pgnzklipBdUE1Gi4E-j/s400/_MG_0003_1.jpg" width="400" /></a></div><br />
Chicken, Mushroom, and Udon Teriyaki<br />
<br />
Ingredients:<br />
<br />
1/2 frozen udon noodle block (fresh udon--not dried)<br />
2 dried shiitake mushrooms, reconstituted<br />
1 chicken thigh, skin on<br />
small bunch enoki mushrooms, root removed<br />
1 Tbsp. soy sauce<br />
1 Tbsp. mirin<br />
1 Tbsp. sake<br />
1 tsp. sugar<br />
sesame seeds, to serve<br />
<br />
Put the noodle block in a bowl and cover with boiling water. Leave the noodles to soak and "cook" on their own.<br />
<br />
Using kitchen scissors, snip the chicken meat from the bone. Cut into bite-sized pieces. Heat a dry pan over medium heat and add the chicken pieces, skin side down. Cook 2-3 minutes, or until browned, then turn the pieces over and cook an additional 2-3 minutes. Make sure the chicken is cooked all the way through--no pink!<br />
<br />
Cut the shiitake mushrooms into 1/2 in. pieces and separate the enoki mushrooms from one another. Add the mushrooms to the pan with the chicken and cook 1-2 minutes.<br />
<br />
Mix the soy sauce, sake, mirin, and sugar together and add to the pan. It should come to a frothy boil. Continue to cook until the sauce has cooked down to a sort of glaze.<br />
<br />
Drain and rinse the udon noodles. Add them to the pan and stir to coat with the sauce. Sprinkle with sesame seeds and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-35049800009822722962010-11-26T13:39:00.000-05:002010-11-26T13:39:25.940-05:00Lup Cheong & Rice Cake Stir-fryI know I've been doing a lot of things with rice cakes in soups, but I decided to also try them in a stir fry. This recipe turned out well and had some wonderful flavors, colors, and textures, but I must admit that the sauce was a little on the salty side. If I made it again, I would add a little bit of sugar to the sauce to cut the saltiness.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyKvx349l5yugZUGbpG_hspUr1Uneo3E3Yndmbsi6WJdlI6FNV5nDz9lGAUQpCdUQkpX5xjPwGDvZ35suyBy3FKgG4mLjTRjoDcy5lsyQg5vDl354DMEUJ99MENDwibWw5iJsP-yyIOU9/s1600/_MG_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyKvx349l5yugZUGbpG_hspUr1Uneo3E3Yndmbsi6WJdlI6FNV5nDz9lGAUQpCdUQkpX5xjPwGDvZ35suyBy3FKgG4mLjTRjoDcy5lsyQg5vDl354DMEUJ99MENDwibWw5iJsP-yyIOU9/s400/_MG_0002.jpg" width="400" /></a></div><br />
Lup Cheong & Rice Cake Stir-fry<br />
<br />
Ingredients:<br />
<br />
handful of rice cake slices<br />
1 lup cheong<br />
handful of frozen, blanched broccoli<br />
small handful of baby spinach<br />
small bunch of enoki mushrooms, roots removed<br />
1 Tbsp. soy sauce<br />
2 tsp. fish sauce<br />
1 Tbsp. oyster sauce<br />
sesame seeds (optional, to serve)<br />
<br />
Bring a pot of water to a boil, then add the rice cakes. Simmer 4-5 minutes, or until the rice cakes have softened and turned a nice bright white color. Drain and rinse. Set aside.<br />
<br />
Slice the lup cheong into 1/8 in. slices on the diagonal. Heat a pan over medium heat and add the lup cheong. Saute in it's own oils for 2-3 minutes, or until the sausage has cooked through. <br />
<br />
Add the broccoli and cook an additional 2-3 minutes. <br />
<br />
Add the spinach and cook until wilted.<br />
<br />
Mix together the soy sauce, fish sauce, and oyster sauce. Add to the pan and stir to coat.<br />
<br />
Take the rice cakes and add them, one at a time (otherwise they stick together) to the pan and stir until everything is well coated and heated through. Sprinkle with sesame seeds and serve.<br />
<br />
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<br />
Last night, I tried them in a miso soup. It turned out really well and I would certainly make it again, but oh, did I have some mishaps when I was cooking! First off, instead of being a smart person and using a spoon to put the dashi granules in, I just tried to sprinkle the grains into the water straight from the jar, which doesn't have a "sprinkle" lid. I tapped a little too hard and I swear an entire tablespoon went into the water! Um, yeah, that's a little too much. I knew the flavor was going to be way to strong, so I had to spoon half of it out and dilute the rest with water, and I'm not sure how much water I put in (I almost never measure anything). At any rate, the final soup didn't really have enough broth and it was really thick. I think it was from cooking the rice cakes. I think next time I'll cook the rice cakes first, set them aside, then add them at the end like I do for noodles--and use a spoon for the dashi granules!!<br />
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Miso Soup with Rice Cakes<br />
<br />
handful of rice cake slices<br />
2 dried shiitake mushrooms, reconstituted<br />
1 c. water<br />
1 tsp. dashi granules<br />
1 spring onion<br />
1/2 tsp. mirin<br />
1 1/2 tsp. soy sauce<br />
2 tsp. red miso (or white miso)<br />
sesame seeds (optional, to serve)<br />
<br />
Put the measured water in a pot and bring to a boil. Add the dashi granules, mirin, and soy sauce, and stir until the dashi is completely dissolved. Add the rice cake slices and cook 3-5 minutes, or until they have turned soft.<br />
<br />
Cut the shiitake mushrooms into 1/2 in. slices, then cut the slices in half again width wise. Chop the spring onion into small pieces on the diagonal. Add both to the soup and simmer 1-2 minutes.<br />
<br />
Add the miso to the soup and stir quickly to dissolve, but make sure not to mar the rice cakes. As soon as the miso is dissolved, remove from heat. Sprinkle with sesame seeds and serve.<br />
<br />
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</script>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7258903561442080377.post-31119250517489679122010-11-06T00:40:00.001-04:002010-11-06T00:41:15.135-04:00Seafood Rice BowlWhy three posts all at once? Well, I'm blaming too much homework and beer. Homework for Thursday night and alcohol last night. (Every time I drink I zonk out. I woke up this morning to see my TV, DVD player, speakers, and lamp still on. <i>And</i>, mind you, <i>this is after only one (1) beer that I drink fairly slowly</i>. I am a fail at drinking.) ^_^<br />
<br />
Rice bowl!!! I spent most of the day trailing around the Union Square area of Manhattan today, and so got over to one of my favorite Asian markets in the area. I picked up some enoki mushrooms and these nifty little dried baby shrimp among other things, and decided to toss them all together here. Rice bowls are super easy and delicious. I used a lot of seafood flavors here, but you can really add anything that goes with rice and just mix it in.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLorGtLBPNrZi-5ynnNd5VVK1JXQwjOWtkeG3Sqv6M_YFiXY7Zgn0HePpJcJk5b8kHbu6DY4TxXjhNke-AcizBVauIcIhNbw7-nhmvQkHBQlnu3-zfbUR39xgE8ZZs2jpR21PaEpfwe1e/s1600/_MG_0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLorGtLBPNrZi-5ynnNd5VVK1JXQwjOWtkeG3Sqv6M_YFiXY7Zgn0HePpJcJk5b8kHbu6DY4TxXjhNke-AcizBVauIcIhNbw7-nhmvQkHBQlnu3-zfbUR39xgE8ZZs2jpR21PaEpfwe1e/s400/_MG_0012.jpg" width="400" /></a></div><br />
Seafood Rice Bowl<br />
<br />
Ingredients:<br />
<br />
1/3 c. rice (rinse if white rice)<br />
1/2 c. water<br />
1/2 in. diakon, pealed<br />
1 small spring onion<br />
1 in. strip of nori seaweed sheet<br />
1 oz. enoki mushrooms, root removed<br />
2 dried shiitake mushrooms, reconstituted<br />
1 Tbsp. dried baby shrimp<br />
1 Tbsp. bonito flakes<br />
2 pieces imitation crab<br />
1 Tbsp. soy sauce<br />
1 1/2 tsp. mirin<br />
<br />
Put the rice in a pot with a tight-fitting lid and cover with measured water. Bring to a boil. When all the water has boiled away, remove from heat, but do not remove the lid. Leave the lid on for at least 10 minutes.<br />
<br />
Heat a dry pan and add the crab strips. Heat on all sides until slightly browned. Remove the crab from the pan. Cut them in half width wise and, using a fork, shred the crab into long strips.<br />
<br />
Gently pull apart the enoki mushrooms and cut in half. Slice the shiitake mushrooms into 1/2 in. pieces, then cut them again in half width wise. Heat a dry pan, then add both mushrooms. Add the soy sauce and mirin--it should come to a frothy boil. Continue to cook until almost all the liquid has been absorbed. Remove from heat. <br />
<br />
Cut the diakon into 1/16 in. strips, then cut the strips in half width wise. Chop the spring onion into fine slices on the diagonal. Using kitchen shears, cut the nori into 1/8 in. strips.<br />
<br />
Remove the lid from the rice. Add the mushrooms, dried shrimp, bonito flakes, crab, diakon, and spring onion. Using a spatula, gently fold all the ingredients together. Top with the nori strips and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-71027933096079667402010-11-06T00:21:00.000-04:002010-11-06T00:21:45.306-04:00Char Sui & Vegetable Noodle SoupThis udon bowl was very easy, especially since the main ingredients were either pre-made or frozen. You can probably pop this one off in about 20-25 minutes. Why did I use two different kinds of broth? Simple. I ran out of turkey stock and I didn't feel like watering it down. The taste comes out very well. If you don't have turkey and/or veal stock, just use chicken and beef stock, or just one or the other. Also, you can substitute dried udon noodles if you don't have fresh (provided that you cook them first), but the fresh udon has a better texture for this soup.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9XjnzyLJLQfmF2MZ6AMzSq0ZJuQRKL1QF_St9_R_h9tLahaynYcU3emMT7arTHzyC2GmxvXlluLFMXqryfURubdaomGYzYdJX7vSyH23NFWAmEUUrPPLG13nDB9lnfL94oBg8BMvgNA2/s1600/_MG_0006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha9XjnzyLJLQfmF2MZ6AMzSq0ZJuQRKL1QF_St9_R_h9tLahaynYcU3emMT7arTHzyC2GmxvXlluLFMXqryfURubdaomGYzYdJX7vSyH23NFWAmEUUrPPLG13nDB9lnfL94oBg8BMvgNA2/s400/_MG_0006.jpg" width="400" /></a></div><br />
Ingredients:<br />
<br />
1 oz. pork belly<br />
1 oz. char sui<br />
small handful frozen broccoli<br />
2 dried shiitake mushrooms, reconstituted<br />
1 small sweet pepper (or use 1/4 bell pepper), seeded<br />
1/2 frozen corn cob (it should be cooked--or use roughly 1/4 c. bagged frozen corn), kernels cut from the cob<br />
1/2 frozen udon noodle block<br />
1/2 c. turkey stock<br />
1/2 c. veal stock<br />
shichimi togarashi (optional, to serve)<br />
<br />
Place the udon noodles in a bowl and cover with boiling water. Soak until the noodles are warmed up. Separate the noodles with your hands and drain. Set aside.<br />
<br />
Cut the pork belly into 1/2 in. cubes. Heat a pot over medium heat and add the pork belly pieces. Cook 2-3 minutes, or until the meat has cooked through. <br />
<br />
Slice the sweet pepper into 1/2 in. rings. Add the corn, broccoli, and pepper and cook until thawed and heated through.<br />
<br />
Add both stocks and bring to a boil. Slice the mushrooms into 1/4 in. slices and add to the soup. Simmer 2-3 minutes.<br />
<br />
To serve, place the noodles int the bottom of a serving bowl, then spoon the soup over top. Sprinkle with shichimi togarashi.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7258903561442080377.post-91923330153198307072010-11-06T00:07:00.000-04:002010-11-06T00:07:59.819-04:00Spicy Squid SoupAnother tom yum soup, this time with squid. <br />
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Ingredients:<br />
<br />
1 c. turkey stock (or chicken stock)<br />
scant 1/4 c. coconut milk<br />
2 tsp. tom yum paste<br />
1 spring onion<br />
handful of spinach<br />
1 baby squid, cleaned and skin rubbed off<br />
1 small sweet pepper (or use 1/4 bell pepper), seeded<br />
1 Thai chili, seeded<br />
<br />
Prepare the squid by removing the flippers and the two long tentacles from the tentacle ball and discard. Insert a knife into the hood of the squid and split it so that you can lay the hood out flat on a cutting board. Using the knife, slice a checkerboard pattern into the squid, being careful not to cut all the way through. Then, cut the squid hood into 1 in. squares. Cut the ball of tentacles in half. Also, slice the pepper into 1/4 in. strips.<br />
<br />
Heat a dry pot over medium heat, then add the squid and pepper pieces. Saute until the squid turns from translucent to white and the checkerboard pieces curl up. Add the tom yum paste and cook until fragrant.<br />
<br />
Mix together the turkey stock, coconut milk, and chili, and add to the pot. Bring to a boil.<br />
<br />
Slice the spring onion into 1/2 in. pieces on the diagonal. Add the spinach and spring onion to the soup and simmer until the spinach has wilted. Serve. (<i>note: if you think the soup is too spicy to eat with the chili still in the soup, fish the chili out of the soup just before serving.</i>)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-29506852952258516782010-11-02T21:02:00.000-04:002010-11-02T21:02:23.500-04:00Pork & Spinach Soup with LemongrassI actually made this last night, but I didn't get to put up the post until tonight. It'll serve for yesterday and today because I'm just having frozen pizza tonight. In my latest desperate attempts to get caught up, I ended up staying up until 6 AM and got up at 9. So, running on only 3 hours of sleep, I'm not in the cooking mood. I just want to sleep. I am happy to announce, though, that my sleepless night was not in vain--I may be able to call myself relatively caught up by the end of the day Thursday! ^_^<br />
<br />
This soup is <i>super</i> quick!! I had absolutely no time to cook anything and by the time I got around to dinner all the restaurants were closed, so I whipped this out in probably about 20 minutes. Surprisingly, it was absolutely delicious and very satisfying. The crisp texture and flavor of the lemongrass really added a wonderful element to this soup. I used some char sui (Chinese barbecued pork) that I had made a while ago and thawed from the freezer, but you can either purchase some from an Asian market, get the recipe from my Char Sui posting from last month, or use another protein of your choice.<br />
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Pork & Spinach Soup with Lemongrass<br />
<br />
Ingredients:<br />
<br />
1 oz. char sui pork<br />
1 small sweet pepper (or use 1/4 bell pepper), seeded<br />
4 snowpeas, trimmed<br />
1 spring onion<br />
2 dried shiitake mushrooms, reconstituted<br />
1/2 stalk lemongrass<br />
small handful of baby spinach<br />
1 c. turkey broth (or chicken broth)<br />
2 tsp. shaoxing rice wine<br />
1 tsp. soy sauce<br />
sesame seeds (optional, to serve)<br />
<br />
In a pot, mix the turkey broth, rice wine, and soy sauce. Bring to a boil. Chop the lemongrass stalk into thin shreds and add to the soup. Simmer 1-2 minutes.<br />
<br />
Slice the char sui into 1/8 in. slices, then slice into bite-sized pieces. Cut the sweet pepper into 1/4 in. strips and the mushrooms into 1/2 in. strips. Add the peppers, mushrooms, and pork to the pot. Simmer 1-2 minutes, or until the peppers are softened slightly.<br />
<br />
Cut the spring onion into 1/2 in. pieces on the diagonal and the snowpeas in half on the diagonal. Add the spring onion, baby spinach, and snowpeas to the pot and cook until the spinach has wilted and cooked down. Sprinkle with sesame seeds and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-62429955520931410202010-11-01T01:19:00.000-04:002010-11-01T01:19:20.374-04:00Spicy Mackerel & Rice NoodlesTo answer your question, no, I didn't spend ages arranging this plate for the photo. I only spent about one minute if that. Yes, I ate rather late tonight. I've been trying to get caught up on my work, so eating kind of got pushed to the back burner. I'm trying to complete my portfolio book and was having issues with the paper coverings for the covers, but I finally got them pretty much finished, so I bolted into the kitchen to try to cook as quickly as possible. I'm exhausted and I just want to go to bed.<br />
<br />
Just yesterday I bought a ton of a Japanese spice blend called shichimi togarashi, which is a blend of seven spices including chili, sesame, ginger, orange peel, and some others that I can't remember off the top of my head. I now have enough for the next ten years (10 oz. to be exact), so I thought I'd try it out with some pan-fried mackerel. It turned out to be very good, although it's a little spicier than I expected. If you don't have rice noodles, you can certainly just use plain cooked rice.<br />
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Spicy Mackerel & Rice Noodles<br />
<br />
1/2 mackerel fillet, transparent skin peeled off and bones removed<br />
1-2 oz. rice stick noodles<br />
5 snowpeas, trimmed<br />
1 small sweet pepper, seeded (or use 1/8 bell pepper)<br />
3 slices takuan (pickled diakon)<br />
vegetable oil <br />
5 tsp. soy sauce<br />
2 tsp. sake<br />
1 tsp. brown sugar<br />
3 Tbsp. corn starch<br />
1 tsp. shichimi togarashi (seven spice powder)<br />
soy sauce (to serve) <br />
<br />
Cook the rice noodles according to package directions. Drain, but do not rinse. Set aside and keep warm.<br />
<br />
Cut the mackerel into 1/2 in. slices. Mix the soy sauce, sake, and brown sugar. Add the mackerel and allow to marinate for at least 5 minutes.<br />
<br />
Mix the corn starch and shichimi togarashi. Coat the fish pieces well in the mixture. Heat oil in a pan, then add the fish. Cook the fish pieces on each side for 2 minutes or so (<i>use your judgment</i>), or until the fish is golden brown and cooked through. Remove from heat.<br />
<br />
Slice the sweet pepper into 1/8 in. strips. <br />
<br />
To serve, make a bed of rice noodles on a serving dish. Top with the mackerel, takuan, snowpeas, and sweet pepper. Serve with soy sauce.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7258903561442080377.post-1523619751303384172010-10-30T02:48:00.000-04:002010-10-30T02:48:54.514-04:00Pork Ramen Noodle SoupI don't think I know <i>any</i> college students who <i>don't </i>have at least one or two packages of ramen noodles in their cupboards. But the seasoning packets, in my opinion. are too boring!! So I decided to spice things up and make the soup more satisfying by adding two kinds of pork, vegetables, and a <i>real</i> broth--not some salty, nasty seasoning packet! This is ramen, a little closer to the real stuff you would get at a Japanese restaurant.<br />
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Pork Ramen Noodle Soup<br />
<br />
1/2 block dried ramen noodles<br />
1/2 cooked, frozen corn cob, thawed (or use roughly 1/4 c. bagged frozen corn)<br />
1/2 carrot, pealed<br />
1 oz. pork belly<br />
1 oz. char sui pork<br />
1 spring onion<br />
1 c. turkey stock (or use chicken stock)<br />
2 tsp. shaoxing rice wine<br />
2 tsp. soy sauce<br />
<br />
Cook the ramen according to package directions. Drain and rinse with cold water. Set aside.<br />
<br />
Cut the pork belly into 1/2 in. cubes. Heat a pot over medium heat and add the pork belly. <i>Do not add oil. </i>Cook 3-4 minutes until the meat has cooked through.<br />
<br />
Dice the carrot into 1/4 in. pieces and add to the pot. Stir into the pork belly pieces and cook 1-2 minutes. The carrot should brown slightly.<br />
<br />
Mix the turkey stock, rice wine, and soy sauce. Add to the pot and bring to a boil. Simmer 2 minutes to cook the carrot.<br />
<br />
Using a sharp knife, cut the corn kernels from the cob. Slice the char sui into 1/8 in. slices. Add the corn and char sui to the soup. Simmer 2-3 minutes, until the pork is well heated through.<br />
<br />
Slice the spring onion into 1/2 in. pieces on the diagonal, and add to the soup. Simmer 1 more minute.<br />
<br />
To serve, put the noodles in the bottom of a serving bowl and spoon the soup over top.Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-7258903561442080377.post-54521160436597621202010-10-29T14:43:00.000-04:002010-10-29T14:43:18.619-04:00Teriyaki Chicken & Vegetables with Diakon Rice and Sweet Egg<i>Whooo!!</i> I'm back! Sorry for all the delay. Two posts this time because of my forgetfulness. I'm actually posting these from the Pratt library because I'm looking up stuff about bookbinding for my portfolio, but that's another story. What I can say is that they somehow still have the A/C on (<i>goodness knows why</i>), and it's blowing just about right at me and I'm cold. <i> *teeth chattering*</i> I can't feel my fingers, so if there are typos here, I'm blaming it all on that.<br />
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<i>More</i> chicken teriyaki?? Yes. It's delicious. Just because I'm posting my eating habits to the world doesn't mean I can't make something over again. This wasn't my best version of diakon rice. I think I should soak the diakon in the soy sauce instead of just pour it over top. The diakon flavor was a little stronger than I would have liked. The chicken and veggies in the teriyaki sauce is heavenly.<br />
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Teriyaki Chicken & Vegetables with Diakon Rice and Sweet Egg<br />
<br />
Ingredients:<br />
<br />
1/3 c. rice (rinse if white rice)<br />
1/2 c. water<br />
1/2 in. diakon, pealed<br />
1 Tbsp. bonito flakes<br />
1 tsp. soy sauce<br />
1 chicken thigh<br />
2 dried shiitake mushrooms, reconstituted<br />
2 spears asparagus, blanched<br />
<i>for teriyaki sauce:</i> <br />
1 Tbsp. soy sauce<br />
1 Tbsp. sake<br />
1 Tbsp. mirin<br />
2 tsp. water<br />
1 tsp. brown sugar<br />
1 egg, lightly beaten<br />
1/2 tsp. brown sugar<br />
pinch of salt <br />
6 snowpeas, trimmed<br />
sesame seeds (optional, to serve)<br />
<br />
Put the rice in a pot with a tight-fitting lid and cover with the measured water. Boil until the liquid has been absorbed. Remove from heat, but leave the lid on for an additional 10 minutes.<br />
<br />
Using kitchen shears, cut the bone out of the chicken thigh and snip the meat into bite-sized pieces. Heat a large pan over medium-high heat and add the chicken pieces. (<i>note: if your chicken has skin on, do not add any vegetable oil. If your chicken is skinless, add a little oil</i>.) Saute 5-6 minutes, or until the chicken is cooked through. Remove the chicken from the pan temporarily.<br />
<br />
Beat the sugar and salt into the egg and add to the pan. Using slicing motions with a spatula, cook the egg until it forms little pieces. Remove from the pan.<br />
<br />
Add the chicken back to the pan. Slice the mushrooms into 1/2 in. slices and cut the asparagus spears into thirds. Add the mushrooms and asparagus the the pan. Cook 2-3 minutes, or until the vegetables are cooked. <br />
<br />
Mix the ingredients for the teriyaki sauce or use 1/4 c. pre-made teriyaki sauce. Add to the pan. It should get fairly frothy. Cook and stir occasionally until the sauce has cooked down and coated the chicken and vegetables in a glaze. Be careful not to let it burn. Remove from heat.<br />
<br />
Chop the diakon into 1/2 in. cubes. Lift the lid from the rice and gently fluff with a spatula. Add the diakon pieces, bonito flakes, and soy sauce to the rice and fold in.<br />
<br />
To serve, put the diakon rice in a rice bowl. Put the egg and snow peas together in another small bowl, and put the teriyaki chicken and vegetables on a small plate. Sprinkle with sesame seeds.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7258903561442080377.post-57073557027597131072010-10-29T14:23:00.000-04:002010-10-29T14:23:05.961-04:00Pork & Vegetables with Rice NoodlesI just grabbed the first foil-wrapped thing out of the freezer, and it turned out to be ground pork. (<i>Just a note, you should wrap your meats with aluminum foil for the freezer, and NOT plastic wrap. Plastic wrap doesn't get as good of a seal and your stuff has a much, much, much higher potential of getting freezer burned. Plus, foil can be labeled and dated on the outside with a sharpie marker for easy reference.</i>) At any rate, I wasn't sure how this would turn out (so what else is new?), but I got the basic idea of ground pork, mushroom, and spring onion with an oyster sauce from one of my other cookbooks, so I thought I'd give it a shot. <i>Mind you, I didn't do this from the cookbook. I left the book in the other room and made it up as I went along</i>. It came out quite delicious, so I encourage you to try it. If you don't have rice noodles, though, you can just use rice. It tastes just about the same, it's just one's the grains and the other has been pounded into submission and extruded into noodle-ishness.<br />
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Pork & Vegetables with Rice Noodles<br />
<br />
Ingredients:<br />
<br />
2-3 oz. rice stick noodles (or just make some rice)<br />
1/4 lb. ground pork<br />
3 dried shiitake mushrooms<br />
2 large handfuls of baby spinach<br />
2 spring onions<br />
4 tsp. oyster suace<br />
1 tsp. fish sauce<br />
1 tsp. soy sauce<br />
sesame seeds (optional, to serve)<br />
<br />
Place the mushrooms in a small bowl and cover with boiling water. Let stand until reconstituted, then squeeze out the excess liquid and chop into roughly 1/4 in. pieces. Set aside.<br />
<br />
Boil water in a pot and add the rice noodles. Cook according to package directions and drain, but don't rinse. Set aside.<br />
<br />
Heat a dry large skillet over medium-high heat and add the ground pork. Using a spatula or wooden spoon, stir the pork with slicing motions to break the pork up into little pieces. Continue to cook until the pork is all cooked and browned.<br />
<br />
Mince the spring onions into little pieces. Add the spring onions and mushroom to the pan and stir into the pork. Cook an additional 1-2 minutes, or until the mushrooms are cooked.<br />
<br />
Rinse the spinach and add to the pan. Cook, stirring occasionally, until the spinach has wilted. (<i>I know it looks like a lot of spinach, but it won't be when it wilts down</i>.)<br />
<br />
Mix the oyster sauce, fish sauce, and soy sauce together. Add to the pan. Stir into the mixture and cook 1-2 more minutes until the mixture is well coated and the sauce is heated through. <br />
<br />
To serve, lay down a bed of the rice noodles on a serving plate and add the pork mixture over top. Sprinkle with sesame seeds.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-47356936191473780452010-10-27T12:24:00.000-04:002010-10-27T12:24:58.122-04:00Lup Cheong & Vegetable Stir FryWell, I don't have a whole lot to say about this one. It wasn't my worst, but it wasn't my best, either. I realize I've been kind of failing at this lately, but I'm going to try to do my best to get back on schedule. I've been really exhausted lately, which is decreasing my energy and appetite--and probably not in a good way. I'll do my best to get back on top of things, but in the meantime this is what's happening.<br />
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Lup Cheong & Vegetable Stir Fry<br />
<br />
1 lup cheong<br />
1 carrot, pealed<br />
handful of blanched/frozen broccoli<br />
handful of blanched/frozen green beans<br />
2 blanched/frozen asparagus spears<br />
1/4 satsuma-imo<br />
scant 1/4 c. turkey stock (or chicken stock)<br />
1 tsp. shaoxing rice wine<br />
yasai fumi furikake (optional, to serve)<br />
<br />
Chop the satsuma-imo into roughly 1/2 in. cubes. Boil water in a pot and add the sweet potato cubes. Boil 6-8 minutes until the potato pieces can be easily pierced with a fork. Drain and set aside.<br />
<br />
Chop the carrot into 1/4 in. slices on the diagonal, the green beans in half, the asparagus into 2 in. pieces, and the broccoli into bite-sized pieces. <br />
<br />
Mix the turkey stock and rice wine in the pot and bring to a boil. Add the carrot, broccoli, green beans, and asparagus. Simmer 4-5 minutes, or until the frozen vegetables have thawed and heated through, and the carrot is slightly tender. Add the sweet potato and simmer 1-2 more minutes.<br />
<br />
Sprinkle with yasai fumi furikake and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7258903561442080377.post-49427790990799587482010-10-26T10:52:00.000-04:002010-10-26T10:52:09.672-04:00Green Noodle BowlSo, Emily. Did you have any idea what you were doing when you made this last night? <i>No.</i> Will you ever make this recipe again? <i>NO.</i> Yeah... let's just say that I thought it would sort of work, but it was an epic fail. My deepest apologies for anyone who is appalled at the way I butchered these delicious matcha somen noodles. For real, too. I'm not trying to make a joke.<br />
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Green Noodle Bowl<br />
<br />
Ingredients:<br />
<br />
3 oz. matcha green tea somen noodles<br />
2 dried shiitake mushrooms<br />
1 c. water<br />
1/2 tsp. dashi granules<br />
1/2 tsp. soy sauce<br />
1/2 tsp. mirin<br />
1/2 tsp. sake<br />
handful of baby spinach<br />
8 snowpeas, trimmed<br />
sesame seeds<br />
<br />
Boil water in a pot, then add the somen noodles. Cook for 1-2 minutes, until soft. Drain, but do not rinse.<br />
<br />
Put the mushrooms in a small bowl, then cover them with boiling water. When reconstituted, squeeze the excess liquid from the mushrooms and cut them into 1/2 in. slices.<br />
<br />
Pour the measured water in the pot and bring to a boil. Add the dashi granules, soy sauce, mirin, and sake. Stir until the dashi granules dissolve.<br />
<br />
Add the spinach and mushrooms and cook until the leaves have wilted. Add the noodles and snowpeas (sliced in half on the diagonal) and cook 1 minute more. Sprinkle with sesame seeds and serve.Unknownnoreply@blogger.com0