I like to add a little chive as well just for extra flavor.
Korokke Potato Croquettes
4 medium potatoes
1/4 lb ground beef
1/2 onion, finely chopped
1 egg
1/2 tsp salt
flour
panko
vegetable oil
salt and pepper to taste
salt pepper to season
Peel and cut potatoes into medium chunks. Boil potatoes until soften. Drain and mash potatoes while they are hot. Saute onion and beef in a medium skillet. Mix mashed potatoes and onion and beef in a bowl. Season with salt and pepper and let it cool. Make flat and oval-shaped patties. Coat each piece with flouro. Dip in beaten egg and coat with panko. Fry in 350 F oil until brown.
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
7.28.2009
7.23.2009
Dashi - Japanese Mother's Day Meal
I have 1 Asian grocery in the area. It's a pretty place with usually only one person working it sadly. And that one person speaks very little English. Most of the packages are also not in English so I do a lot of wandering around trying to figure out what ingredients are really what I'm looking for. Shirataki noodles come in two flavors as far as I've seen: tofu that's been shaped to look like a noodle and a traditional brown flour and yam noodle.
This recipe to me sounds very yummy. I haven't had a chance to try it yet, but the mirin tends to add a very sweet taste to most noodle dishes.
Dashi
1/2 lb thinly sliced beef loin, or pork loin, cut into 1 and 1/2 inch length pieces
4 potatoes, cut into quarters
1 onion, cut into wedges
1/4 lb carrot, cut into bite size chunks
1/2 package shirataki noodles
2 1/2 cups dashi soup (typically a fish stock. Vegetarian stock can be used)
2 tablespoon mirin
2 tablespoon sugar
4 tablespoon soy sauce
1 tablespoon of vegetable oil
Heat 1 tbsp of vegetable oil in a deep pot and saute beef quickly on high heat. Add onion, carrot, potato, and shirataki in the pan and saute together. Pour stock in and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer until potatoes are softened. Add sugar and mirin and put a drop-lid. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid are almost gone.
Makes 4 servings
This recipe to me sounds very yummy. I haven't had a chance to try it yet, but the mirin tends to add a very sweet taste to most noodle dishes.
Dashi
1/2 lb thinly sliced beef loin, or pork loin, cut into 1 and 1/2 inch length pieces
4 potatoes, cut into quarters
1 onion, cut into wedges
1/4 lb carrot, cut into bite size chunks
1/2 package shirataki noodles
2 1/2 cups dashi soup (typically a fish stock. Vegetarian stock can be used)
2 tablespoon mirin
2 tablespoon sugar
4 tablespoon soy sauce
1 tablespoon of vegetable oil
Heat 1 tbsp of vegetable oil in a deep pot and saute beef quickly on high heat. Add onion, carrot, potato, and shirataki in the pan and saute together. Pour stock in and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer until potatoes are softened. Add sugar and mirin and put a drop-lid. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid are almost gone.
Makes 4 servings
Gomaae Spinach
I love spinach almost any way that you cook it. Even raw. Especially raw. Cooking it gomaae -style adds a sweetness to the spinach that you don't normally find in American cuisine. Gomaae is the way that the sauce is prepared and can be used in other dishes.
Gomaae Spinach
1 lb. fresh spinach, washed
4 tablespoon black sesame seeds
2 tablespoon sake
2 tablespoon sugar
1 1/2 tablespoon soy sauce
Set a large pot of water to boil. Add spinach and boil for about one minute. Drain and soak the spinach in water until cool. Drain again then squeeze the spinach to remove the excess liquid. Cut spinach into about 2-inch lengths and set aside.
Put sesame seeds in a suribachi (Japanese mortar) and grind them with a surikogi pestle. Or, place sesame seeds in a blender or food processor and grind until smooth. Add sugar and mix well. Add soy sauce and sake to the mix and blend well. Dress boiled spinach with the sesame sauce.
***Even though it looks like a lot of spinach, the vegetable cooks down drastically. It only makes about 4 side dish servings.
Gomaae Spinach
1 lb. fresh spinach, washed
4 tablespoon black sesame seeds
2 tablespoon sake
2 tablespoon sugar
1 1/2 tablespoon soy sauce
Set a large pot of water to boil. Add spinach and boil for about one minute. Drain and soak the spinach in water until cool. Drain again then squeeze the spinach to remove the excess liquid. Cut spinach into about 2-inch lengths and set aside.
Put sesame seeds in a suribachi (Japanese mortar) and grind them with a surikogi pestle. Or, place sesame seeds in a blender or food processor and grind until smooth. Add sugar and mix well. Add soy sauce and sake to the mix and blend well. Dress boiled spinach with the sesame sauce.
***Even though it looks like a lot of spinach, the vegetable cooks down drastically. It only makes about 4 side dish servings.
7.16.2009
Cold Harusame Noodles
These are nummy nummy things that I can't get at my local grocery. Harusame noodles are delicate and lovely to look at. They can do a lot to fancy up your dinner presentation.
Cold Harusame Noodles
1 and 3/4 oz dried harusame noodles , or cellophane noodles (bean thread noodles)
1 1/2 Tbsp soy sauce
1 1/2 Tbsp rice vinegar
2 tsp sugar
1/2 Tbsp sesame oil
Boil water in a medium pot. Boil harusame noodles in the pot, according to the package instruction. Drain harusame noodles in a colander and cool them with cold water. Drain and cut drained harusame into 2 to 3 inches long.
Mix sugar, soy sauce, vinegar, and sesame oil in a small bowl. Pour the dressing over the noodles and mix well.
Cold Harusame Noodles
1 and 3/4 oz dried harusame noodles , or cellophane noodles (bean thread noodles)
1 1/2 Tbsp soy sauce
1 1/2 Tbsp rice vinegar
2 tsp sugar
1/2 Tbsp sesame oil
Boil water in a medium pot. Boil harusame noodles in the pot, according to the package instruction. Drain harusame noodles in a colander and cool them with cold water. Drain and cut drained harusame into 2 to 3 inches long.
Mix sugar, soy sauce, vinegar, and sesame oil in a small bowl. Pour the dressing over the noodles and mix well.
5.01.2009
Chinese Cold Sesame Noodles
Cold noodles are a little daunting to try, but they really are good. I first tried these at Cafe 28 in New York.
Chinese Cold Sesame Noodles
7 tablespoons soy sauce
6 tablespoons sesame oil
4 tablespoons of peanut oil, divided
1 1/2 tablespoons tahini
1 teaspoon sugar
3 tablespoons rice vinegar
3 cloves crushed garlic
1 tablespoon finely chopped ginger
Chopped scallions
1 lb. Chinese noodles
Cook pasta according to package directions. Drain, rinse to cool. Toss with 1 tablespoon of peanut oil to keep moist. Refrigerate for at least 1 hour. In a seperate bowl mix soy sauce, sesame and remaining peanut oil, tahini, sugar, rice vinegar, garlic and ginger. Pour over noodles before serving and toss slightly. Top with chopped scallions.
Chinese Cold Sesame Noodles
7 tablespoons soy sauce
6 tablespoons sesame oil
4 tablespoons of peanut oil, divided
1 1/2 tablespoons tahini
1 teaspoon sugar
3 tablespoons rice vinegar
3 cloves crushed garlic
1 tablespoon finely chopped ginger
Chopped scallions
1 lb. Chinese noodles
Cook pasta according to package directions. Drain, rinse to cool. Toss with 1 tablespoon of peanut oil to keep moist. Refrigerate for at least 1 hour. In a seperate bowl mix soy sauce, sesame and remaining peanut oil, tahini, sugar, rice vinegar, garlic and ginger. Pour over noodles before serving and toss slightly. Top with chopped scallions.
3.03.2009
Jeweled Beef Stir-Fry
When all else fails stir-fry comes to the rescue. Crisp veggies, juicy chunks of protein laden mean and a light sauce that soaks into rice or buckwheat noodles. Yum.
Jeweled Beef Stir-Fry
1/2 pound beef flank steak
2 teaspoons cornstarch
1/2 cup fat-free reduced-sodium beef broth
3 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
2 green bell peppers, thinly sliced
1 tomato, cut into wedges
8 green onions, cut into 1-inch pieces
4 cups hot cooked white rice
Cut flank steak lengthwise in half, then crosswise into 1-inch-thick slices. Heat vegetable oil in wok or large nonstick skillet over medium-high heat until hot. Add beef; stir-fry 3 minutes or until beef is browned. Add bell peppers, tomato and onions; stir-fry 2 minutes or until vegetables are crisp-tender.
In another bowl combine cornstarch, beef broth, soy sauce, sugar, garlic powder, ginger, sesame oil, salt and black pepper in medium bowl. Stir sauce mixture into the wok. Cook and stir 3 minutes or until sauce boils and thickens. Serve over hot cooked rice.
Makes 4 servings. Serving size is 1 cup of stir-fry over 1 cup of cooked rice.
Food Exchange = 2 Meats, 1 Veggie, 2 Starch. 263 Calories, 6g fat, 23 mg cholesterol, 34g carbs, 3g protein, 584 mg sodium
Jeweled Beef Stir-Fry
1/2 pound beef flank steak
2 teaspoons cornstarch
1/2 cup fat-free reduced-sodium beef broth
3 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
2 green bell peppers, thinly sliced
1 tomato, cut into wedges
8 green onions, cut into 1-inch pieces
4 cups hot cooked white rice
Cut flank steak lengthwise in half, then crosswise into 1-inch-thick slices. Heat vegetable oil in wok or large nonstick skillet over medium-high heat until hot. Add beef; stir-fry 3 minutes or until beef is browned. Add bell peppers, tomato and onions; stir-fry 2 minutes or until vegetables are crisp-tender.
In another bowl combine cornstarch, beef broth, soy sauce, sugar, garlic powder, ginger, sesame oil, salt and black pepper in medium bowl. Stir sauce mixture into the wok. Cook and stir 3 minutes or until sauce boils and thickens. Serve over hot cooked rice.
Makes 4 servings. Serving size is 1 cup of stir-fry over 1 cup of cooked rice.
Food Exchange = 2 Meats, 1 Veggie, 2 Starch. 263 Calories, 6g fat, 23 mg cholesterol, 34g carbs, 3g protein, 584 mg sodium
1.10.2009
Cantonese Chicken Mushroom Soba
Tonight is my anniversary, however I'm not feeling well. So instead of going out with Rick I stayed home and whipped up a quick Chinese meal. It turned out surprisingly well for a base recipe with no measurements.
Cantonese Chicken Mushroom Soba
1 pkg (12.8 grams) Soba (Buckwheat) Noodles
1 oz dried mushrooms
4 skinless chickenbreast cut into thin strips
1 lg clove of garlic, coarsely chopped
1 1/2 teaspoons oyster sauce
1 t white pepper
1/2 t black pepper
2 tablespoons of oil
1 1/4 cup of water
1/4 t soy sauce
7 or 8 whole spinach leaves, raw
1/4 teaspoon salt
1/8th cup of cornflour slurry
Rinse your dried mushrooms and let them soak in the water for fifteen minutes or until soft. Save the water and mushrooms: set aside.
Heat your oil in a wok and cook garlic until just translucent. Add the oyster sauce quickly before the garlic burns, add the soy sauce, the peppers and bring to a boil quickly. Brown the chicken in the sauce, stirring frequently. Add the mushrooms and mushroom water. Stir and let it come to a boil.
In a seperate pot boil water (no oil, no salt) and add the soba noodles. Boil for 3 minutes, stirring frequently. They should be soft, but not mush. Drain then rinse in warm water to remove the resudual buckwheat 'soapiness'. Immiedietly put into bowls.
If the chicken mushroom sauce is too thick, add water. I didn't need to add any. Add the spinach leaves and saute just until soft. Stir in the slurry, allow to thicken for just a minute or two then serve immiedietly.
Serves 5 comfortably portioned.
Cantonese Chicken Mushroom Soba
1 pkg (12.8 grams) Soba (Buckwheat) Noodles
1 oz dried mushrooms
4 skinless chickenbreast cut into thin strips
1 lg clove of garlic, coarsely chopped
1 1/2 teaspoons oyster sauce
1 t white pepper
1/2 t black pepper
2 tablespoons of oil
1 1/4 cup of water
1/4 t soy sauce
7 or 8 whole spinach leaves, raw
1/4 teaspoon salt
1/8th cup of cornflour slurry
Rinse your dried mushrooms and let them soak in the water for fifteen minutes or until soft. Save the water and mushrooms: set aside.
Heat your oil in a wok and cook garlic until just translucent. Add the oyster sauce quickly before the garlic burns, add the soy sauce, the peppers and bring to a boil quickly. Brown the chicken in the sauce, stirring frequently. Add the mushrooms and mushroom water. Stir and let it come to a boil.
In a seperate pot boil water (no oil, no salt) and add the soba noodles. Boil for 3 minutes, stirring frequently. They should be soft, but not mush. Drain then rinse in warm water to remove the resudual buckwheat 'soapiness'. Immiedietly put into bowls.
If the chicken mushroom sauce is too thick, add water. I didn't need to add any. Add the spinach leaves and saute just until soft. Stir in the slurry, allow to thicken for just a minute or two then serve immiedietly.
Serves 5 comfortably portioned.
12.26.2008
Fresh Chinese Green Beans
I like to grow my own blue lake green beans. If you've ever had fresh green beans you know you're missing out when you eat canned. When fresh garlic is added to them they have a crisp bite.
Fresh Chinese Green Beans
1 lb of fresh green beans, tipped & whole
3 tsp fresh minced and pressed garlic, juices preserved
vegetable oil
Soak the green beans in water for two minutes, drain. Heat enough oil to cover the green beans in a wok until very hot. Fry for 3-6 minutes or until wrinkled. Remove beans and pour off oil, return to the fire. Reduce heat and cook garlic until tender. Toss with the greenbeans and cover over low heat for 2 minutes. Serve immiedietely.
Fresh Chinese Green Beans
1 lb of fresh green beans, tipped & whole
3 tsp fresh minced and pressed garlic, juices preserved
vegetable oil
Soak the green beans in water for two minutes, drain. Heat enough oil to cover the green beans in a wok until very hot. Fry for 3-6 minutes or until wrinkled. Remove beans and pour off oil, return to the fire. Reduce heat and cook garlic until tender. Toss with the greenbeans and cover over low heat for 2 minutes. Serve immiedietely.
10.11.2008
Gyu Donburi
Investing in the initial expense of mirin, sake and other oriental cooking ingredients might be expensive, but they're so diverse.
Gyu Donburi
2 cups white rice, cooked
1 1/4 cups low sodium beef broth
2 tablespoons sake
3 tablespoons mirin
1 1/2 tablespoons sugar
1 medium onion, sliced very thin
7 ounces sirloin beef, sliced as thin as possible
3 tablespoons soy sauce
3 eggs, lightly beaten
cooked rice
Combine the beef stock, sake and mirin in a medium saucepan, bring to a boil over medium heat. Add the sugar, stir until it dissolves. Reduce the heat to low and cook 5 minutes. Add the onion, cook until soft, about 5 minutes. Add the beef, cook for 2 minutes. Add soy sauce and cook an additional 3 minutes. Pour the eggs over the top, do not stir! Cover pan with a lid and let cook 2 minutes. Serve over cooked rice.
Gyu Donburi
2 cups white rice, cooked
1 1/4 cups low sodium beef broth
2 tablespoons sake
3 tablespoons mirin
1 1/2 tablespoons sugar
1 medium onion, sliced very thin
7 ounces sirloin beef, sliced as thin as possible
3 tablespoons soy sauce
3 eggs, lightly beaten
cooked rice
Combine the beef stock, sake and mirin in a medium saucepan, bring to a boil over medium heat. Add the sugar, stir until it dissolves. Reduce the heat to low and cook 5 minutes. Add the onion, cook until soft, about 5 minutes. Add the beef, cook for 2 minutes. Add soy sauce and cook an additional 3 minutes. Pour the eggs over the top, do not stir! Cover pan with a lid and let cook 2 minutes. Serve over cooked rice.
10.03.2008
Kyoto Dressing
Salad dressing and dip for chicken.
Kyoto Dressing
1/4 cup vegetable oil
2 tbsp. rice wine vinegar
1 tbsp. soy sauce
1/2 tsp. seasoned salt
1/4 tsp. ground ginger
Mix together and shake.
Makes 1/3 cup dressing.
Kyoto Dressing
1/4 cup vegetable oil
2 tbsp. rice wine vinegar
1 tbsp. soy sauce
1/2 tsp. seasoned salt
1/4 tsp. ground ginger
Mix together and shake.
Makes 1/3 cup dressing.
Thai Dressing
This is wonderful on salad, coleslaw, chicken and pork. It's versitile even as a grill sauce if you add 1 tablespoon of oil.
Thai Dressing
4-6 tablespoons rice vinegar
3-3 1/2 tablespoons soy sauce
1 clove garlic, minced
2 tablespoons fresh ginger, minced
1 1/2 teaspoons sugar
3/4 teaspoon hot-pepper flakes
3/4 teaspoon dry mustard
1/4 teaspoon five-spice powder
1/4 cup sesame oil
Thai Dressing
4-6 tablespoons rice vinegar
3-3 1/2 tablespoons soy sauce
1 clove garlic, minced
2 tablespoons fresh ginger, minced
1 1/2 teaspoons sugar
3/4 teaspoon hot-pepper flakes
3/4 teaspoon dry mustard
1/4 teaspoon five-spice powder
1/4 cup sesame oil
Cold Soba Noodle Salad
½ lb. soba (Japanese buckwheat noodles)
½ lb. julienne or coarsely-grated diakon radish or red radish
1 medium carrot, julienne or coarsely chopped
½ lb. julienne peeled cucumber
¼ head julienne red cabbage
1/3 cup white vinegar
1 tablespoon sugar
1 teaspoon fresh grated ginger or ¼ teaspoon dried ginger
4 green onions, chopped
2 tablespoons sesame oil
1/3 cup soy sauce or tamari
1 teaspoon toasted sesame seeds
Bring three quarts of water to boil in large pot or saucepan. Add one teaspoon salt. Add noodles and cook for 2 ½ to 3 minutes. Drain and toss with oil to keep from sticking. Toss in rest of ingredients. Top with sesame seeds and serve.
Serves 4.
½ lb. julienne or coarsely-grated diakon radish or red radish
1 medium carrot, julienne or coarsely chopped
½ lb. julienne peeled cucumber
¼ head julienne red cabbage
1/3 cup white vinegar
1 tablespoon sugar
1 teaspoon fresh grated ginger or ¼ teaspoon dried ginger
4 green onions, chopped
2 tablespoons sesame oil
1/3 cup soy sauce or tamari
1 teaspoon toasted sesame seeds
Bring three quarts of water to boil in large pot or saucepan. Add one teaspoon salt. Add noodles and cook for 2 ½ to 3 minutes. Drain and toss with oil to keep from sticking. Toss in rest of ingredients. Top with sesame seeds and serve.
Serves 4.
Subscribe to:
Posts (Atom)