Recent Articles

Steamed Pork Dumplings

| April 18, 2012 | 0 Comments
Steamed Pork Dumplings

0 Servings === FOR THE FILLING === 1/2 LB fresh ground pork, (should be fatty) 3 Oz fresh uncooked (green) shrimp, shelled, deveined, and, Minced 3 Oz water chestnuts, finely chopped 1/2 cup finely-chopped bamboo shoots 1 cup finely-chopped scallions 1/2 cup celery, Minced === FOR THE SEASONING === 2 Tsp salt 1/4 Tsp freshly-ground [...]

Continue Reading

Chili Chicken With Orange Peel

| April 18, 2012 | 0 Comments
Chili Chicken With Orange Peel

6 Servings === CHICKEN MARINADE === 2 Tsp light soy sauce 1 Tbl Shaoxing rice wine (or dry sherry) (available at Chinese stores) Good pinch of salt Good pinch of freshly-ground white peppe Good pinch of roasted Sichuan peppercorn (fagara, available at Chinese stores) 1/2 Tsp sugar 1 Tsp cornstarch, mixed with 1 Tbl cold [...]

Continue Reading

Ichiban Dashi

| April 18, 2012 | 0 Comments
Ichiban Dashi

0 Servings 1 piece kelp (kombu), Dried 6 cups water 1 1/2 cups bonita shavings, Dried Combine kelp and water. Bring to a boil. Add bonita shavings. Return to a boil. Allow to cool. Strain through a sieve. This recipe yields ?? servings. Comments: In its own way, soup (shirumono) is as basic to the [...]

Continue Reading

Meat And Vegetable Hot Pot – {Chongol}

| April 18, 2012 | 0 Comments
Meat And Vegetable Hot Pot – {Chongol}

0 Servings === COOKING BROTH === 1/4 pint rice wine (or dry cooking sherry) 1/4 pint soy sauce 1/2 pint beef broth (or chicken broth or water) 2 Tbl sugar – (heaped) === MEAT AND VEGETABLES === 1 LB sirloin steak, cut against grain into thin strips 3 celery stalks, cut diagonal strips 2 carrots, [...]

Continue Reading

Sichuan Grilled Eggplant And Spinach Salad

| April 18, 2012 | 0 Comments
Sichuan Grilled Eggplant And Spinach Salad

6 Servings 6 Asian eggplants (aubergines), abt 6″ long ea (or 1 large globe eggplant, abt 1 lb) Peanut oil === SICHUAN SESAME DRESSING === 2 Tbl peanut oil 1 piece fresh ginger – (1″ long), peeled and grated 3 garlic cloves, finely minced 1/2 Tsp salt 1 Tsp sugar 1/4 cup dark soy sauce [...]

Continue Reading

Shredded Cabbage And Chicken Salad – {Ga Xe Phai}

| April 18, 2012 | 0 Comments
Shredded Cabbage And Chicken Salad – {Ga Xe Phai}

4 Servings 2 chile peppers, seeded and minced 3 garlic cloves, minced 2 Tbl sugar 1 Tbl rice vinegar 3 Tbl fresh lime juice 3 Tbl Vietnamese fish sauce (nuoc mam) 3 Tbl vegetable oil 1 medium onion, thinly sliced Freshly-ground white pepper, to taste 2 cups shredded chicken, Cooked 4 cups finely-shredded white cabbage [...]

Continue Reading

Waterfall Beef – {Neua Yang Nam Tok}

| April 18, 2012 | 0 Comments
Waterfall Beef – {Neua Yang Nam Tok}

0 Servings 1 LB fairly thick-cut steak === MARINADE === 1 Tbl fish sauce 1 Tbl tamarind sauce 1 Tbl lime juice 1 Tbl Thai chile peppers, Chopped === REMAINING INGREDIENTS === 1/3 cup fish sauce 1/3 cup lime juice 2 Tbl shallots – (to 3 tbspns), Chopped 2 Tbl coriander/cilantro including, Chopped the roots [...]

Continue Reading

Deep Fried Fish With Garlic Sauce – {Pla Kapong Kimao}

| April 18, 2012 | 0 Comments
Deep Fried Fish With Garlic Sauce – {Pla Kapong Kimao}

0 Servings 1 Whole fish – (abt 1 lb) === SAUCE INGREDIENTS === 8 garlic cloves, finely chopped 1/4 cup coarsely-chopped green jalape

Continue Reading

Chicken And Japanese Radish Simmered In Soy Sauce

| April 17, 2012 | 0 Comments
Chicken And Japanese Radish Simmered In Soy Sauce

4 Servings 8 chicken wings Salad oil 1 3/4 LB Japanese radish (daikon) 1/4 LB radish greens Salt, as needed === SEASONINGS === 5 Tbl soy sauce (shoyu) 2 Tbl sugar 1 1/2 Tbl sweetened cooking sake (mirin) 3/8 cup Japanese rice wine (sake) Place knife at the joint of chicken wing and cut off [...]

Continue Reading

Chestnut Rice

| April 17, 2012 | 0 Comments
Chestnut Rice

0 Servings 3 cups premium short-grain rice 3 1/4 cups water 2 Tbl rice wine 1 five-inch square dashi kombu 1 1/2 cup and skinned chestnuts, Shelled 1 Tbl black sesame seeds, toasted Peel the chestnuts. Slash each nut on the flat side with a sharp knife in an X shape. Soak in warm water [...]

Continue Reading