Asian avocado soup on fire

Shame on me, last year was very slow.  I cooked plenty, but posted very little.  Time to start off 2015 with a bang.

Here is a chilled avocado soup with an Asian twist -- and some heat!  Let's just go ahead and add a habanero chile as well.  Why not?  And a quick / simple dish -- you're welcome!

THE RECIPE

1 T EV olive oil

(Large dice / chop, remember you will be pureeing these later)
1 medium onion
4-5 cloves garlic
Thai chili peppers, to taste (I used 10)
1 habanero chili pepper

2 C vegetable or chicken stock
5 sprigs Thai basil leaves
5 sprigs Asian mint leaves
2 medium Hass avocados

Coconut milk

Sea salt / black Hawaiian sea salt, to taste
White pepper, to taste
Dash soy sauce
Dash fish sauce

Juice from 1 lime

Sweat the first 4 ingredients over a medium flame; add stock and simmer until tender.  Add the basil, mint and avocado and a touch of the coconut milk.  Season, puree (I used an immersion blender) and taste. Adjust seasoning and add coconut milk as needed.  Chill and serve with avocado / basil / lime garnish.

Yield 4 bowls as a starter.

Stewed Red Lentils with Habanero Peppers

SO, it's back to weight loss mode, thus the mostly vegetarian diet -- recently re-inspired.  As it is my belief that the best vegetarian recipes are Asian, here we go.  As always, no sense of portion control; feel free to divide this in half.  I would say this would make an appropriate side for a family of four for two days!

THE RECIPE

2T EV olive oil
2 large yellow onions, minced
3 large carrots, minced
3-4 stalks celery, minced (preferrably heart pieces - include leaves)
4-5 broccoli florets
4-5 cauliflower florets
1 large tomato, diced
6 - 8 cloves garlic, minced
2 - 3 jalapeno peppers, minced, 1/3 reserved
2-3 yellow chilies, minced, 1/3 reserved
3-4 habanero chilies, minced, 1/3 reserved
Cayenne pepper, to taste
Smoked paprika powder, to taste
Sea salt and white pepper, to taste
1T freshly grated ginger
1/4 bunch Italian parsley, minced, 1/3 reserved
4-6 sprigs thyme, minced
Sambal oelek, to taste (I used 3T)
1# lentils, rinsed
1 Qt +/- vegetable stock, for deglazing
4 scallions, chopped
Fresh lemon juice, to taste
2T white balsamic vinegar
1T cider vinegar


Heat a wide, shallow pan over medium flame.  Add olive oil, onion, carrot, celery, garlic in stages until caramelized.  Deglaze pan with white wine, stir briefly.  Add remaining ingredients up to vegetable stock.  Add just enough to cover solid ingredients.  Bring to a quick boil then reduce heat to low flame; let simmer until lentils are just tender.  Add reserved ingredients.  Taste and adjust seasoning.  Serve over steamed rice or a bed of steamed vegetables.

Pancit - White boy goes native - a la PI

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As in all cultures, there are as many Pancit recipes as there are Filipino grannies: I am going out on a limb and just working with what is in the house -- I am looking for awesome lunches to pack for work!  Here is my version with chicken (from the chicken pudding recipe posted earlier), sausage, diced pork and shrimp.

THE RECIPE

2 T peanut oil
1 onion, minced
1/2 Opo squash, quartered
3 cloves garlic, minced
8 florettes broccoli
1/2 cup sliced bamboo shoots
1/4 bunch cilantro, minced
1/4# pork, diced
1/4# shredded chicken\
1/4# Chinese, Filipino or Vietnamese sausage, sliced
2-3T soy sauce
3T Chinese red vinegar
6 Thai chiles, thinly sliced
2T sambal oelek
sea salt and white pepper, to taste
1/4# shrimp, split and sliced into quarters


4 Qts salted water, + 1 T oil
1 pkg pancit noodle, Cantonese or rice stick

Saute all ingredients up to sambal in a wok over high heat, adding shrimp last.  Boil noodles in salted water until done.  Add to wok and stir fry noodles while tossing remaining ingredients,  Serve hot and have some kind of hot sauce on hand - enjoy!

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Vegetable Hot and Sour Soup

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This is my favorite Asian soup.  It has a depth of flavors and that delightful balance of tart, sweet and spicy notes, as well as a slight crunch from the bamboo shoots.  My challenge with tofu continues, as I cannot make myself happy with the presentation (flub).  I bought extra firm tofu and pressed it for half an hour but my matchstick pieces still fell apart.  So I lost a few presentation points but it is GOOD.

I like more heat so I have added some fresh chilies to my recipe.  This is an interpretation without sliced pork tenderloin, an ingredient many traditional recipes call for.

THE RECIPE
Yield: 3 servings

1/2 t chili oil
1 t olive or vegetable oil
1/2 onion, thinly sliced

1 T Shaoxing wine or dry sherry
3 C vegetable or chicken stock

1/2 cup bamboo shoots, julienned
5-6 shiitake mushrooms, dried and reconstituted in hot water for 20 minutes
2 T dark soy sauce
3 T Chinese red vinegar
2 T sambal oelek (chili garlic paste)
1 T black Chinese vinegar
1 t granulated brown sugar
1/2 t sesame oil
Sea salt or MSG and ground white pepper to taste
1/2 t Chinese five spice powder

2 serrano chilies, thinly sliced
 4 oz. extra firm tofu, pressed in a paper towel, julienned

1 T cornstarch, dissolved in 1/4 cup water
6 stalks cilantro, minced

1 egg, beaten

1 scallion minced, for garnish

Wrap the tofu in a paper towel or dish cloth.  Press with a weight for at least 30 minutes.  Slice horizontally and then slice into matchstick pieces.

Heat a 2 Qt. sauce pan over medium heat.  Add oil and sweat onion slices for 3 - 4 minutes.  Deglaze pan with wine and add stock.  Bring to a boil and reduce heat to simmer.  Add ingredients up to five spice powder.  Simmer for 15 minutes; check and adjust seasoning as needed.  Add chilies and tofu; simmer for an additional 5 minutes.

Gently stir in cornstarch and cilantro; stir continuously for 2 minutes over medium heat. 

Stir the egg into the soup with a fork and serve hot with the scallion garnish.

IF any readers have tips on how I can work better with tofu, PLEASE let me know!

Volcano stir-fried vegetables

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As promised, I am resting my Indian palate and paying some attention to my inner Asian.  I am working with what I have in the kitchen; had I what I wished for, I would add wood ear or shiitake mushrooms, and perhaps some shrimp and bean sprouts - but here we are.  This turned out INSANELY well, with great heat and cooling balance from the five spice powder.

THE RECIPE

2 T olive or vegetable oil
4 peeled carrots, sliced on the bias, 1/4" in. thick
4 ribs celery, sliced on the bias, 1/4" in. thick
Heat the pan over medium heat, saute for 3 minutes

1 onion, thick slices
2 large jalapeno peppers, medium sliced
Add and saute for 3 minutes

4 cloves garlic, minced
1 t grated fresh ginger
1/8th head cauliflower, small florets
1/8th head broccoli, small florets
1/2 can (3 oz.) sliced water chestnuts
1/2 can (15 oz.) sliced bamboo shoots
Add and saute for 3 minutes

6 Thai chile peppers, thinly sliced
1 T chili garlic sauce
1 T Chinese five spice powder
Add, simmer for one minute

1 T Shaoxing wine
1 t salt (OR MSG if you have no issues with this product)
1/2 t ground white pepper
1/4 bunch cilantro
1 can green curry sauce

EMERGENCY KIT
1 T corn starch
1 T cold water
Stir together and add if curry sauce does not reduce.

Add, sauté and flip for 2 -3 minutes.  Settle the curry in and flip two or three times in a ten minute time frame.  Check and balance seasonings as desired.  Do not overcook vegetables.  If the sauce has not thickened enough, stir in corn starch slowly with a whisk.

3 scallions, bulbs and leaves, thinly sliced.

1 Cup prepared Calrose or other sticky rice, for service.

Serve in large bowls over rice.  Garnish with scallions and keep some water or milk handy.  Despite my tolerance, this one lit me up.

If you wish, serve over noodles, brown rice, or any other starch you prefer.

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Pan-Asian fiery baked wings

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I think I'll take a rest from Indian vegetarian food for a while.  I'm cleaning out the freezer and have a found a package of chicken wing drumettes.  With such a small portion of chicken, I don't want to heat up and dispose of a large quantity of frying oil.  Instead, these offer a substantive heat level and a nice crisp skin when baked in a seasoned flour.  In lieu of a ranch or bleu cheese style dipping sauce or a sweeter hoisin sauce I have developed a mild sesame scallion tomato aioli.  A green salad and a few of these made a great dinner.

The chicken is better marinated overnight; however this recipe sat for three hours and delivered great results.

THE RECIPE

FIRE MARINADE

1/3 C brown sugar
3 T soy sauce (Aloha brand)
2 T rice wine vinegar
2 T Shaoxing wine, sake or dry sherry
2 T chili garlic sauce
2 T vegetable oil
1 T fish sauce
1 t lemon juice
1 t Coleman's mustard powder or Chinese mustard
1 t fresh grated ginger
1/2 t crushed red chili flakes
4 Thai chili peppers, thinly sliced
4 cloves garlic, minced
2 scallions, bulbs and leaves, thinly sliced
1/8 t ground white pepper

Combine all ingredients in a metal bowl, whisk over a low flame until sugar is dissolved and mustard is blended.  Cool to room temp.

SEASONED FLOUR

1 C all-purpose flour
1 t Chinese five spice powder
1 t paprika
1 t garlic salt
1/4 t ground white pepper

Combine all ingredients in a shallow bowl.

SESAME SCALLION TOMATO AIOLI

3/4 Cup mayonnaise (Kewpie brand, available at Japanese markets)
1/4 t sesame oil
1/4 t chile oil
2 Roma tomatoes, cored and blended in a food processor
Taste and re-season to your taste

Blend all ingredients and chill.

PREP

If you have full-sized wings, or drumettes and flat pieces, separate these with a sharp knife.  Discard wing tips and reserve for stock.  Score skin of wings with a sharp knife to facilitate marination.  Place in large Ziploc bag.  Knead the liquid into the wings and marinate in refrigerator 3 hours or overnight, turning often.

Heat oven to 375°F.

Drain marinade from the wings and allow to sit at room temperature for 30 minutes.  Dredge in seasoned flour and transfer onto a sheet pan treated with pan release.  Cook until crisp golden crust has developed, turning once, approximately 30 minutes.  Check for doneness, drain and serve hot with aioli.

Homemade Sriracha hot sauce

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I am in love with this concept; this is my second batch of this spicy sauce made in my own kitchen.  I have used this as a "template" for another, Tabasco-style sauce as well; my consumers are stalking me for more (I'll elaborate on this in a future post), so I know things are progressing well.  Those who know me get my passion for spicy foods and sauces, so I have been enthralled by this mix of DIY foodstuffs and hot, spicy flavors which also utilizes the lactic fermentation process.

This is not my recipe; it is directly from The Sriracha Cookbook, 50 "Rooster Sauce" Recipes that pack a Punch by Randy Clemens.  He has chronicled the evolution of this Asian-style condiment championed and introduced by Huy Fong to Southern California and then to the world.  Plan ahead, and make a double (or triple!) batch, as this makes great gifts for all your heat-seeking friends!

If you find yourself as addicted to making hot sauces at home as I have become, feel free to use this as a base and experiment, using different peppers and herbs.

THE RECIPE

1 3/4# red jalapenos (Fresno chiles).  Stem these and quarter.
3 - 4 cloves garlic
2 T garlic powder
2 T granulated sugar
1 T kosher salt
1 T light brown sugar

1/2 cup distilled white vinegar
Water, as needed
**Regarding all ingredients from garlic to vinegar, have more on hand at the end of the process to adjust final product.**

Glass jar with metal lid

Add all ingredients except vinegar to food processor bowl; process into a coarse puree.  Pour into the glass jar and set on a counter with the lid sealed for one week.  Stir daily.

(Click on image for larger view.) Day 1 - much anticipation.

After 7 days, pour into small saucepan and add vinegar.  Slowly bring to a boil over medium heat.  Lower heat and simmer for 5 minutes.

(Click on image for larger view.)  Ready for final processing.

 Cool, then return mixture to food processor; blend for 2-3 minutes until a thick paste is formed.  Add water if necessary to cut viscosity.

Pass this paste through a fine - meshed sieve, pressing all the solids through with the back of a spoon or ladle.  Stir, taste and adjust any seasonings you deem necessary.  Store refrigerated for up to six months - if you don't run out before this.

**Bonus round**  If you want to, keep the lees (solid materials retained in the strainer) and spread out on a piece of foil, on a sheet pan, in a low oven.  Dry these, process in a spice grinder and retain for BBQ shrimp or dry rub base (again, coming up in future posts!)

Marinated baby octopus salad

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This is another fusion / experiment / my-curiosity-got-the-best-of-me-and-I-had-to-finally-buy-this-when-I-saw-it-in-the-Asian-store recipe.  I was searching for some scallops for the Ceviche spring roll recipe I'd been tossing around (by the by, they apparently don't usually stock bay scallops in Asian supermarkets) and instead found myself in front of piles and piles of these slaughtered innocents - baby octopus.  Octopi.  Occies.

The baby octopus I found happened to be cleaned, but prepping them is similar to cleaning calamari - but rather than a mantle which can be cooked, the heads are usually discarded; your choice, they must at least be cleaned out by making a small slit, turning inside out and removing the internal organs.  Press the beak out from the inside and pluck it out as well.  Rinse the whole product.

I really, really wanted to go with a ceviche style recipe, but I found through research this is ill-advised as they will not "cook" by themselves in citrus juice and will not become tender through just this process.  The answer is to quickly steam them for just a few minutes, chill them and marinate.

So this interpretation is mostly Asian influenced, and similar to ceviche (but for the facet outlined above) or pulpo a la vinagreta, a Galician tapa.  It has both sweet and tart flavors, crisp and tender texture, crunch and a bold profile -- so much so that I found the marinade should be prepped a day ahead of the salad, and allowed to meld and mellow prior to adding the seafood.

IF you cannot picture yourself staring down the barrel of a dead octopus, then try shrimp, white fish or scallops in this prep.  I did not have any at the time, but this dish could benefit from some seaweed salad.

THE RECIPE


1# baby octopus (octopi), cleaned
steam the octopus for 3 - 4 minutes, being careful not to overcook; nip at one of the tentacles to gauge doneness.   Immediately drop them into ice water to chill them.  Once chilled, rinse and pat them dry.  Chop the octopus into small bite-sized segments.

For the marinade:
3 cloves garlic, minced
2 scallion bulbs, thinly sliced
1/2 t grated ginger
2 T kecap manis (Indonesian soy condiment)
1 T black Chinese vinegar
1 T seasoned rice vinegar
1 T mirin
1 T lime juice
1 T light brown sugar
1 T olive oil
1/2 t fish sauce
1/4 t sesame oil
1/4 t Chinese five spice powder
1/4 t ground white pepper
pinch salt, to taste
pinch red chile flakes or 1/2 minced chili pepper

For the salad:
Julienned scallions or any other green you may prefer
dash mirin
dash lemon juice

Mix marinade ingredients thoroughly and keep refrigerated overnight - allow to come up to room temperature for an hour prior to final prep.  Add octopus and stir; marinate for at least 8 hours in refrigerator.

Final prep: lightly toss the greens and dressing ingredients and plate.  Top with the marinated octopus and enjoy.

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Lion's head braised Chinese meatballs - two ways

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I've loved this dish since I first discovered it in Mai Leung's Classic Chinese Cook Book several years ago.  That was the first time I'd heard of it, and over time I have modified to suit my taste.

Today I modified things to suit the market (and my pantry).

These meatballs are a natural comfort food; they simmer in a savory stock studded with cabbage and mushrooms which can be made into either a thick sauce, or served as a soup.  I'm sharing both with you today.  The backbone is simple ground pork; the store only had completely lean pork available so I have added 75 / 25 ground beef to add a bit of fat.  The result was a bit loose, and the meatballs turned out a bit more like polygons, but the flavor was fantastic.

The wilted cabbage leaves are said to resemble the mane of a lion; with a little creative license it works out fine.

THE RECIPE

FOR THE MEATBALLS:

1# ground pork
1# ground beef, 75 / 25 fat
1 can water chestnuts (or fresh); minced
1 can bamboo shoots (or fresh); minced
One 2in. length fresh ginger root, peeled and minced
4 scallions, minced
4 T black (thick) soy sauce
3 T cornstarch
2 T shaoxing cooking wine
2 T sesame oil
1 T granulated sugar
1 T ground white pepper
1 t minced garlic
1 t five spice powder
3-4 drops chili oil
1 egg
Corn oil for frying

Mix above ingredients in a bowl, enough to blend but do not overmix.  Form 8-10 balls and set aside on a plate.

FOR THE STIR FRY

1 head Napa cabbage
6 dried Shiitake mushroom slices
Corn oil for stir frying

4 cups chicken of beef stock

Salt, to taste

3 scallions, minced

Remove 3-4 outer leaves and set aside.  Reconstitute the mushrooms in hot water, approximately 30 minutes.  Core the cabbage and shred lengthwise into 1 inch strips.  Drain the mushrooms and press out excess water; dice and reserve the liquid.

VERSION 1 - LION'S HEAD IN SOUP

Heat a wok; add a bit of oil and brown the meatballs all over; remove and set aside.

(Click on image for larger view) Fresh from the wok.

Return the wok to heat; add the mushrooms and cabbage and wilt slightly.  Add the mushroom liquid and simmer 3-5 minutes.

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Transfer to a Dutch oven.  Add the meatballs and stock;

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cover with the whole cabbage leaves.

Bring to a boil; cover and simmer over low flame for 50 minutes.

(Click on image for larger view) Just done; here is the "mane".

Check the stock and adjust seasoning as desired.  For each portion, place some of the vegetables on the bottom of a bowl.  Add a meatball or two, garnish with one of the whole cabbage leaves on the side (to form the "mane") and scallions.

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VERSION 2 - LION'S HEAD IN SAUCE

1 - 2 cups braising liquid from the main casserole
1 T Shaoxing cooking wine
1 t light (thin) soy sauce
1 t Chinkiang (black) vinegar

2 T cornstarch
&
2 T cold water, blended to form a slurry

Steamed rice
scallions, minced

In small saucepan, heat the first four ingredients.  Slowly add the cornstarch in increments.  Whisk the sauce as it thickens.  For each portion, place rice in a bowl; add some vegetables, a meatball and pour heated sauce over.  Garnish with scallions.

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Don't forget the Sriracha hot sauce as well!

Dim sum for dinner - "Kicked up" pork and vegetable congee

(Click on image for larger view.)  A little of everything in a rich, homemade stock.

Since our recent heat wave is at an end, I declare it time for soup.  I could not make it to dim sum this morning, so here we are with the next best thing.

This soup is a delicacy wheeled around on the special cart in Chinese restaurants - the one with the steaming mystery cauldrons which sends the most delicate scents wafting about the room; the one for which I hold off tucking into all the shumai and har gow and char siu bau (well, at least I try to).  I've always wanted to make this, and it occurs to me I have several quarts of pork stock which are just begging to be used up.

While it is most often served for breakfast, congee (rice porridge) is great any time of day, and is even good for an upset stomach and special diets.  It can be toned down as a food for babies and even for folks who are under the weather; it's a great recovery food.  Like so many soups, it is also a great way to use up leftovers.

It is truly a comfort food, but can be treated as a blank canvas for individual interpretation (that's the part I like).  The backbone is a good stock (ALWAYS a favorite for me) and good quality white rice - I am using Calrose for this batch.  Just about any protein or vegetable can be used, and it is SO easy to prepare I'm kicking myself for not making this sooner!

Typically congee has a mild flavor profile.  Of course, I can't leave well enough alone, so I have used LOTS of vegetables and just a touch of heat to finish the dish off.

THE RECIPE

1 cup rice (white or brown) medium grain

8 quarts stock (I used pork)
2 ribs celery, minced
1 large onion, diced
2 cloves garlic, minced
2 carrots, thinly sliced
1/2 cup shiitake mushrooms, sliced
1 dash corn oil

1 cup shredded pork

3-4 scallions, sliced bulbs and leaves separated

ground white pepper, to taste
sea salt, to taste

Sesame oil
Chili oil
soy sauce

Soak rice in cold water for at least 30 minutes; rinse and drain.

Bring stock to boil; add stock, vegetables, rice and oil.  Reduce to simmer.  Reduce until stock has thickened and ingredients have softened, approximately 30 minutes.  When a thick consistency has been reached add scallion bulbs, season with salt and pepper, stir in pork and heat through.

Garnish with scallion green slices, sesame and chili oils, and soy if desired.  Serve piping hot.

**NOTE: if you are not familiar with these two oils, be cautious!  They both have very strong flavors; add just a drop or two and taste from there.**

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Curried Lamb "Lo mein"

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Rarely will you see the words, "quick" or "simple" on this blog; it's just not in me, but this is an exception.  So often I get home past the time where I even want to cook and think I'll do without, then later just end up eating badly.  Hence the need, as always, for quick dishes.  This may not be the most healthy, but I had to do it.

I love the variety and value at the local Asian markets, and quick components are easy to find.


My thoughts were first to work out a simple lo mein (protein, vegetables and noodles) until turning the corner onto the aisle with the curries.  That got the ball rolling, and thus a fusion dish with Chinese, Thai and Korean elements resulted.

The consistency is not extremely saucy, rather more like a sopa seca, this was intentional; but you can easily just add more liquid and emulsify with some corn starch if you wish.  I ended up using the whole tin of spicy Phaenang curry and it brought the heat - taste and use only as much as you can take if you try this one!

THE RECIPE

2 T corn or peanut oil for frying
1/2 # lamb, thinly sliced against the grain
2 shiitake mushrooms, sliced (I used dried slices)
2 carrots, shredded
1/2 medium onion, thinly sliced
2 cloves garlic, grated
10-12 slices bamboo shoots matchstick cut (I used the chili & sesame marinated style; you HAVE to try these if you like spicy foods.)
1 bunch sliced scallions, white ends and leaves separated
2 large ribs bok choy, thinly sliced including leaves

1/4 cup curry paste, red or green (more to taste); I used 1/2 cup of red curry and I'm breathing fire but it's SOO good!
1/4 cup water (flex according to your taste)
2 T Shiaoxing wine or sake
2 T Chinese black vinegar
1/2 t ginger powder
1/2 t gochugaru, or other chile powder
2-3 dashes thin soy sauce

1 gallon boiling water
1 # chow mein or other stir fry noodle

crushed red chile flakes, if desired

Heat a wok over high flame; bring water to a boil in a large pot.

Swirl some oil into the wok and sear the lamb; if using reconstituted mushrooms, add these at the same time.  Set aside and reserve.  Stir fry the remaining vegetables, giving the bok choy just a minute.  Return the lamb and combine all ingredients by tossing.

Dip the noodles into the boiling water and cook according to instructions.  Drain and rinse with cold water.

Add the sauce ingredients and a final splash of oil.  As noted above this is fairly dry; if you want to have more of a sauce just add more water and wine, and thicken with equal parts corn starch and water.  Add a portion of noodles equal to the volume in the wok and stir fry, "pulling through" the noodles and mixing in the lamb and vegetables.  Serve garnished with scallion leaves and chile flakes, if desired.

Yield 2 portions as an entree or 4 if a side dish

Spam Musubi

As always, my take on the original.

Click on image for larger view.  Sandwich style musubi.

Those of you who know me best understand my life-long love affair with Spam, and especially since my one and only trip to Hawaii the obsession I've had with this product.  Musubi is a variant on sushi, with crispy fried Spam in Teriyaki style sauce and sushi rice all bundled up in toasted nori.  It is best served with the Spam right out of the pan and the rice still warm; however it is the ultimate picnic food and travels well.

I have just taken delivery of my new press (purchased online from Amazon)

Click on image for larger view.  $9.95 on Amazon.

and had to experiment right away.  The rice patties can be formed by hand OR within the Spam can if you cut the bottom away with a can opener - and watch out for the edges (thank you Biggie for this tip).

THE RECIPE

SUSHI RICE

2 cups sushi or Calrose rice (short grain, sticky rice)
2 1/2 cups water
4 T seasoned rice vinegar
1/2 t granulated sugar

Rinse the rice in a fine mesh sieve until the water runs clear.  Add water and bring to boil; simmer over low heat for 20 minutes.  Remove from heat and let stand for 15 minutes.  Transfer to a glass bowl and add vinegar and sugar.  Stir thoroughly and fan with rice paddle.  Stir every few minutes until cooled.

FRIED SPAM

One can Spam, sliced into 8 pieces

2 T kecap manis (Indonesian sweet / spicy soy sauce)
2 T mirin (sweetened cooking sake)
1/2 t ground ginger
1/4 t ground white pepper

Heat a large skillet over medium high flame; spray quickly with pan release.

Mix seasonings in a small bowl and pour over the spam slices after 3 minutes cook time.

Turn the slices and cook another 3 minutes.

Turn to coat evenly with the sauce mixture.

Remove and reserve on a plate.

4 sheets roasted sushi nori, cut to fit the mold (works out to two pieces per sheet)

Furikake (rice seasoning), to taste


small bowl of water for prep

SANDWICH STYLE MUSUBI

Lay out a piece of nori on a flat surface; center the press perpendicular to the wrapper.

Wet your fingers and fill the mold halfway with sushi rice.  Moisten the bottom of the press lid and press onto the nori.  Sprinkle with a bit of furikake.

Add a slice of Spam; sprinkle with more furikake

Click on image for larger view; almost ready.

and fill the press with rice.  Wet the lid and press well.

 

Remove frame and slide lid off the rice;

bring up the nori ends, wet the trailing edge of the wrapper and press to seal.  Invert onto a serving platter.  Serve warm or cool, or wrap and refrigerate for tomorrow's lunch.

CLASSIC STYLE MUSUBI

Follow all previous steps up to the formation.  Fill the press 3/4 with rice, press with lid.  Sprinkle with furikake; add Spam, bring up nori ends, wet the trailing edge of the wrapper and press to seal.

Click on image for larger view -- traditional preparation.

Serve warm or cool, wrap and refrigerate for tomorrow's lunch.

Aloha!

Stir-fried beef with yam noodles in soju coconut cream sauce

This is another East meets West, Amer-Asian experiment.

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I've apparently sat on the wheat noodles I picked up at the Vietnamese store too long and they are unusable, SO I went to the Korean store for a replacement - yam noodles.  I've cut up thinly sliced eye of round steak into matchsticks and worked up a spicy sauce based on my favorite Asian liquor - soju.  If you are not familiar with this product, it is very distinctive - it has been described to me as similar to gin; that analogy holds for a bit.  Soju is distilled from grain (often rice), sweet potato and tapioca.  I've infused this with lemongrass, ginger, garlic and scallions and mellowed it out with coconut milk then swirled in the yam noodles over the beef and shredded vegetables.

THE RECIPE

SOJU SAUCE
One small bottle (200ml) soju, preferably Jinro brand
One inch ginger, matchstick cut
1 T dried lemongrass
4 cloves garlic, sliced
One bunch scallion ends, cut 1/4in. up from the root

7 oz. (1/2 can) coconut milk

2 t corn starch
2 t cold water, more of both as needed

Infuse the soju with the first four ingredients;

Dried lemongrass, ginger and onion steeping in the soju.

keep on low flame until reduced just under half its volume, approximately 20 minutes.  Strain through a fine mesh sieve and reserve.  Warm the coconut milk over low flame, add the seasoned soju and as much of the corn starch mixture as needed to achieve a thickened sauce.  Set aside.

STIR FRY
2-3 T corn or peanut oil for frying
1# thinly sliced beef
2 carrots, grated
2 ribs celery, matchstick cut
1/2 onion, thinly sliced
1 cup Napa cabbage leaves, shredded
2 cloves garlic, grated
1 jalapeno pepper, thinly sliced
1 bunch scallion leaves, slivered
1T kecap manis (Indonesian sweet / spicy soy sauce)

1# yam noodles, drained and cut into 1/3rd pieces
1/2 t furikake, for garnish

Heat a wok over high flame; add oil and sear beef.  Remove and reserve; bring pan back to heat and quickly cook vegetables.  Return beef to pan; flip to heat, add noodles, kecap manis and heat through.

Swirl in sauce and heat until ingredients are coated.  Serve immediately garnished with the furikake.

Lactic Fermentation Chapter 4: Spicy Kimchi

Straight out of the crock.

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After a very successful batch of dilled sauerkraut I couldn't let the crock sit empty for long.  So, I pressed the Gartopf back into service for a large batch of kimchi - my variant on the traditional Korean cabbage and vegetable side dish.

Kimchi is a staple of the Korean diet, and there are many, many versions of this most popular dish.  I have incorporated my own ideas, traditional elements, as well as some from the folks on the forum at:

Wild Fermentation  www.wildfermentation.com

and:

Kevin at Closet Cooking

www.closetcooking.com - I wish to credit them fully.

The backbone of this dish is Napa cabbage.  It is flavored with Korean chile powder and herbs; true to form, I have combined different styles and ended up with a mix of 16 ingredients.  I have sampled the ferment as it came together, and I have high hopes.  If it's this good to start, it must be a winner coming out of the vat ~

I recognize in my cooking that several of my dishes have a one-dimensional, bold profile.  I don't do subtle very well.  In balancing the flavors in this ferment, I believe I have made some progress in overcoming this issue.  The gochu garu and paprika provide a depth of flavor, while the red chili flakes add just a touch of heat, and the sugar and fish sauce mellow and counterbalance the savory components.

If you have not caught my previous posts on fermentation, I am using a 5-L German Harsch crock specially designed for this purpose.  It weighs the product down beneath a brine while creating an anaerobic environment for the lactobacilli to flourish. Of course, there are many other contraptions one can use to ferment; your imagination is the limit, but this is a foolproof method.

Here's a partial cast of characters for this project...

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THE RECIPE
(Of course, this is a very large batch; cut back accordingly based on your vessel.)

9-10# Napa cabbage
1# Korean radish (Lo bok) or Japanese radish (daikon), shredded
1# Japanese turnips (kabu) or Western style turnip, shredded
2 bunches scallions, shredded
3 carrots, shredded
1 bunch mustard greens, heavy ribs removed, chiffonade sliced
1 bunch flat leaf Italian parsley, heavy stems removed, chopped
8-10 cloves garlic, minced or grated, adjust to taste
3-4 cups gochu garu (Korean chili powder), adjust to taste
5 T sea salt
2 T paprika
2-3 T grated ginger, adjust to taste
2 T granulated sugar
1 T crushed red chili flakes, adjust to taste +/-
3/4 cup fish sauce
2-3 T high quality soy sauce

1 cup whey OR starter from a previous ferment OR brine at a ratio of 1 1/2T salt to 1 cup warm water, dissolved (if needed)

Wash and prepare all of the vegetables; measure out all the other ingredients and keep containers close at hand should you need to add a bit more.

To prep the cabbage, discard the outermost leaves, slice each head in half and remove the core and lower stem ends of the bunch (save the ends for stir fry, Asian style soup or slaw).  Slice the leaves in half lengthwise, then chop across in one-inch strips.

Add cabbage, followed by the other ingredients in layers to the fermenting vessel; tamp down with a kraut pounder or potato masher to break down the cell walls and extract liquid from the vegetables.  I used 3 large heads of Napa, and added the ingredients in thirds after each head of cabbage was chopped.

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Stir well to combine and press with weights.  Add whey, kraut starter or brine if needed to cover the stones at least 3/4 inch with liquid.  Cover and set aside.  Check regularly and refrigerate when desired texture and flavor are achieved, approximately 3 weeks.

Asian Fusion Noodle Soup

 

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This started out as a clean-out-the-fridge project, with a couple of ideas in the back of my head (yeah, it's weird in there) and I thought, "why not do it up into something special"?  Those of you who know me understand I don't care much for leftovers; it seems each time I do something with them I simply create more leftovers.  But this is a wonderful exception.  Of course in keeping with my character, I have managed to make it as labor-intensive as possible, short of making my own noodles.  I bought those.  Other than the just slightly over poached egg (flub), I'm on Cloud 9.  Not quite ramen, not quite udon, still it all came together nicely.  

(I've had in my mind all the ramen scenes from the movie Tampopo as I cobbled these elements together.)

I am working with the ends and interior ribs of the Napa cabbage left over from the recent kimchi project, as well as the balance of the Korean radish and Japanese turnip and some other ingredients (that was the clean-out-the-fridge part).  I simmered the vegetables and used some udon soup base to make a mild, subtle stock.  Soft Korean flour noodles tied the whole thing together.

Treat this as a blank canvas; play with it based on what you like and have some fun.

THE RECIPE

4 cups water

2 cups Napa cabbage ribs and leaves, chopped into 1" strips (or any other cabbage / green you fancy)

1/2 cup Lo bok (Korean radish - this is much milder than daikon or Western radish), peeled and thinly sliced

1/2 cup Kabu (Japanese turnip), peeled and thinly sliced

1/2 small onion, thinly sliced

1tsp minced ginger

1tsp minced garlic

4Tbsp udon soup base (or soy / ponzu sauce)

1Tbsp Shaoxing cooking wine

1/2 tsp sesame oil

1/3 bunch cilantro leaves, coarsely chopped

5-6 leaves wakame (coiled dried seaweed), or crumbled nori sheets

Boiling salted water with 1Tbsp oil

2-3 oz. noodles

3oz. roasted chicken, sliced

3oz. Char siu barbecued pork (use any proteins you like; these are just the ones I had at hand)

1 egg, poached

Cilantro leaves, for garnish

Bell pepper slices, for garnish

Serrano chili slices, for garnish

Bring water to a boil; reduce heat to low and add the next 6 ingredients.  Simmer until vegetables are tender, approximately 15 minutes.  Pour stock through a strainer and reserve vegetables.  Return stock to medium-low heat and add next 5 ingredients.  

Using a strainer basket, "dunk" the proteins in the hot stock until warmed through.

Boil noodles in the salted water until just done.  Strain and portion between individual serving bowls.  Add some vegetables to each serving, and pour hot stock over each.  Arrange proteins atop this and garnish.  I sincerely hope your poached egg yolk is still runny; I was slightly disheartened when I cut into mine and it was just turning firm - it would have made for a much better picture!  But I had not eaten all day, and didn't want to cook another.

Of course I'm the only consumer tonight, and I'm putting noodles, stock and vegetables back in the fridge but use the proportions above as individual servings.  Enjoy!

**Now stretching out on the couch with a sense of accomplishment**

Twice - cooked spicy beef with scallion omelet

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LEFTOVERS - the bane of my existence!  Especially when paired with an empty fridge, these are my nemeses.  I am coming out of one stretch of not being home to cook and going into another, SO I challenged myself tonight to work with only what I have here at the house in a quick dish.  The "quick" part is another challenge.

The star ingredient tonight is the last of a London broil which produced some really good french dip sandwiches a couple nights ago (That's the "twice cooked" part).  This was dipped into a chili oil egg wash and stir fried with vegetables in a rich, spicy sauce.  I dropped another egg into the remains of this egg wash with some scallions to make a thin omelet with which to wrap up the ingredients.  I'm very happy with the result, but I created more leftovers.  Oh well, such is life.

THE RECIPE


1/2 pound roast beef (or any other protein, in any quantity you want), julienne sliced
2 eggs
2T Shaoxing wine
Several dashes chili oil (start out with just a little if you are unfamiliar with this ingredient)
3-4T corn starch, more as needed
2 scallions, thinly sliced



1 carrot, matchstick cut
1-2 ribs celery, matchstick cut
1/2 large onion, 1/4 inch slices
4 cloves garlic, thinly sliced on the bias


Corn or peanut oil for frying (approximately 4T)


3 ounces bamboo shoots, julienne sliced


1T dark soy sauce
2T kejap manis (sweet / spicy Indonesian soy condiment)
1T Garam masala curry paste
2T Shaoxing wine
2-3T water, or as needed
1t crushed red chili flakes






Steamed white rice or cooked rice / egg noodles


Heat a wok over a high flame.  Add 2T oil and the first 4 vegetables.  Cook until tender but not mushy.  Remove to a plate and return the pan to heat.



Meanwhile, drop the beef pieces into the egg wash and drain, then dredge in the corn starch.  Add 2T oil the heated wok and fry on all sides.


Add scallions to the egg wash; add another egg if need be.  Whisk and cook in an omelet pan, turning once.  Cut into quarters once cooked and set aside.


When the beef has been fried, add vegetables back to the pan.  Add bamboo shoots and sauce ingredients, one at a time, stirring constantly.  Add as much water as needed to thin them out to the consistency you like.


{This goes against convention for stir fry as we have cooked the protein last, but it was already cooked and we want the corn starch to thicken the sauce.}


Serve the dish beside or over the rice or noodles.  Use the omelet pieces as a wrapper (similar to moo shu).