Winter Squash Curry

Winter squash, edamame, peas, carrots an...

graciejkang graciejkang Founding Member Seattle
Winter Squash Curry
Submitted by:
Founding Member
Seattle
 
  • Description

    Winter squash, edamame, peas, carrots and chicken over brown rice.

    Ingredients

    -Chicken or beef
    -Butternut squash
    -Edamame
    -Peas
    -Carrots
    -Curry mix
    -Water
    -Oil

    Directions

    1. Add oil to pan and cook chicken.
    2. Add 4 cups of water to pan and bring to a boil.
    3. Boil for 20 mins. 
    4. Add chopped butternut squash, carrots, edamame and peas.
    5. Add any curry mix.
    6. Bring to a boil and then simmer for another 20 mins. 

    Total Time :

    1 hr 5 mins 

    Prep Time :

    20 mins 

    Cook Time :

    45 mins 

    Servings :

    Tags

    Personal Creation, Healthy / Low Cal, Lunch, Dinner, Served Hot, Quick & Simple

    See Full Recipe
    Pumpkin Fried Rice

    Inspired by a local Japanese eatery, nut...

    CharlesLiu CharlesLiu Bellevue, WA
    Pumpkin Fried Rice
    Submitted by:
    Bellevue, WA
     
  • Description

    Inspired by a local Japanese eatery, nutty sweet roasted pumpkin is added to a stand-by fried rice recipe. Roasting pumpkins separately brings out its flavors without it being mashed in the wok.

    Ingredients

    - 3 cups of roasted pumpkin dice (sugar pumpkin or kabocha squash or butternut squash)
    - 4 eggs, scambled
    - half an onion, diced
    - 1 cups of frozen peas
    - 6 cups of cooked rice
    - cooking oil
     

    Directions

    1) Peel and dice pumpkin, lightly toss with oil, salt and pepper. Roast in 375 degree oven for 30 minutes, until edges are lightly brown. Set aside.
    2) Heat wok with 1 Tbsp oil, fry scrambled eggs to soft done. Remove.
    3) Heat wok with 2 Tbsp oil, stir fry diced onion for 3 minutes, until soft.
    4) Add frozen peas, stir fry for another minute.
    5) Add cold rice and eggs back in, stir fry for 3 minutes until rice separates.
    6) Shut off heat and fold in the pumpkin. Garnish with chopped onion, cilantro.

    Total Time :

    1 hr 15 mins 

    Prep Time :

    45 mins 

    Cook Time :

    30 mins 

    Servings :

    Tags

    Fusion, Lunch, Dinner, Family Cooking Style, Served Hot

    See Full Recipe
    Quick Savory Chinese Crepe

    A crunchy savory breakfast item, popular...

    CharlesLiu CharlesLiu Bellevue, WA
    Quick Savory Chinese Crepe
    Submitted by:
    Bellevue, WA
     

    Description

    A crunchy savory breakfast item, popular in northern China, originated from the city of Tianjing. This re-creation uses supermarket friendly items. For more authentic taste, use soybean paste and dried pork floss found in Asian markets.

    Ingredients

    - Large eggs
    - 8” flour tortillas
    - Soybean paste or Hoisin sauce
    - (optional) Sriracha
    - Pork floss or chopped ham
    - Fried shallots
    - Chopped green onion and cilantro
    - Lettuce
     

    Directions

    1) Warm skillet to medium with a spoon of oil.
    2) Scramble an egg (2 if using larger tortillas) with a little green onion and make a thin egg crepe.
    3) When egg is 70% set place a tortillas on top and flip over.
    4) Griddle the tortillas until lightly crunchy, remove and add savories:
        - Brush egg with soybean paste or hoisin sauce
        - Add Sriracha to taste
        - Garnish with pork floss/ham, fried shallots, cilantro, lettuce
    5) Fold crepe twice and serve.
     

    Total Time :

    20 mins 

    Prep Time :

    10 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Breakfast, Personal Creation, Served Hot, Street Style, Quick & Simple

    See Full Recipe
    Easy Pork Bun

    This quick semi-homemade pork bun can be...

    CharlesLiu CharlesLiu Bellevue, WA
    Easy Pork Bun
    Submitted by:
    Bellevue, WA
     

    Description

    This quick semi-homemade pork bun can be steamed or pan fried.

    Ingredients

    - 1 lb ground pork or ground turkey
    - 2 stalks green onion, chopped
    - 1" section ginger, peeled and minced
    - 2 tsp soy sauce
    - 1 tsp sesame oil
    - 2-3 tubes of Pilsbury Grand style biscuits

    Directions

    1) Make the filling by mixing everything together except the biscuit dough.
    2) Pop open biscuit dough and make the buns:
         - Take a biscuit, flatten the edge while leaving center thick
         - Place one heaping spoon of filing in the center
          - Gather the edge, pinch close the bun, place the pinched end down
    3) To steam the buns, boil water and line buns with parchment or cupcake paper, steam for 8-10 min until done
    4) To pan fry the buns, heat pan to medium with 2 tsp of oil, grill buns for 3 minutes. Add few spoons of hot water and steam the bun for a minute. Turn buns over and grill the other side for few minutes. Check for doneness, microwave if necessary.

    Total Time :

    20 mins 

    Prep Time :

    10 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Personal Creation, Lunch, Served Hot, Quick & Simple

    See Full Recipe
    Chewy Panda Cookies

    If you are feeling a bit creative, try m...

    Namster Namster Founding Member Seattle, WA
    Chewy Panda Cookies
    Submitted by:
    Founding Member
    Seattle, WA
     

    Description

    If you are feeling a bit creative, try making these chewy panda-shaped sugar cookies to share with friends and family! Asian desserts tend not to be overly sweet, so these cookis are not as sweet as other traditional sugar cookie recipes you may know. Also, my method is a bit labor intensive, since I have shaped out each individual cookie, but the result will be worth it in the end!

    Ingredients

    - 2 1/2 cups all-purpose flour
    - 1 teaspoon baking soda
    - 1/2 teaspoon baking powder
    - pinch of salt
    - 3/4 cup white sugar
    - 1/2 cup butter, softened
    - 2 large eggs (or 3 medium eggs)
    - 1 teaspon vanilla extract
    - 2-3 tablespoons cocoa powder

    Directions

    1. Preheat oven to 375 degrees F (190 degrees C).

    2. In a small bowl, stir together flour, baking soda, baking powder, and pinch of salt.

    3. In a large bowl, cream together the butter and sugar until smooth using a mixer. Beat in eggs and vanilla.

    4. Add in the dry ingredients and mix together. Once mixed together, manually stir using a large spoon.

    5. Take out about 1/4 of the mixture and place into a separate bowl. Add cocoa powder into that mixture and mix together thoroughly until the dough is a consistent dark brown color.

    6. Roll a spoonful of the white dough with your palms to smooth the surface, and slightly flatten. Take two small chunks of the brown dough and roll into circled pieces for the ears. and place onto the white dough. Take two more little brown dough pieces to shape out the eyes, and then the nose. The eye pieces should be much larger than the nose for the panda look. Place onto a non-stick cookie sheet, and repeat.

    7. Bake 10 to 12 minutes in the preheated oven, or until slightly golden. Be sure to check constantly as to not overcook the cookies, otherwise they will not be chewy.

    8. Let stand on cookie sheet for a few minutes before removing to cool.

    9. Enjoy them while they are warm! But they are also good when cooled too.

    Total Time :

    55 mins 

    Prep Time :

    45 mins 

    Cook Time :

    10 mins 

    Servings :

    24 

    Tags

    Vegetarian, Good For Groups / Parties, Snack

    See Full Recipe
    Chinese Pancake

    Chinese pancakes are a traditional snack...

    JonWong JonWong Founding Member
    Chinese Pancake
    薄饼
    Submitted by:
    Founding Member
     
  • Description

    Chinese pancakes are a traditional snack that are served with vinegar and ginger, or hot chili oil.  Ingredients in the pancakes are usually green onions.  This is an easy to make recipe that only requires flour, salt, water, and filling. This recipe makes approximately 6 pancakes.

    Ingredients

    - 1/4 cups all purpose flour
    - 1 sprig of diced green onions
    - 1/2 tsp salt
    - 3/4 cup hot water
    - 1 cup cold water
    - Olive oil or sesame oil as needed
     

    Directions

    1.  In a large bowl mix flour and hot water together.
    2.  Slowly add cold water and salt until a thick consistency is formed.
    3.  Cover the mixture and let stand 40 minutes.
    4.  In a medium sized pan, add oil and heat to medium high.
    5.  Add batter mixture until approximately 12 inches in diameter.
    5.  Add green onions, pan fry until golden brown flipping once.
    5.  Cut into six sections and serve.

    Total Time :

    55 mins 

    Prep Time :

    45 mins 

    Cook Time :

    10 mins 

    Servings :

    12 

    Tags

    Traditional, Brunch, Lunch, Dinner, Vegetarian, Quick & Simple, Snack

    See Full Recipe
    Hamburger "Mos" Style (ie. Ric...

    A rendition of the Mos Burger.  Rice...

    andreo andreo Founding Member Seattle, WA
    Hamburger
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    A rendition of the Mos Burger.  Rice paddy cakes replace the wheat buns.

    Ingredients

    - 1 cup of steamed rice
    - soy sauce
    - salt 
    - pepper
    - Yaki niku meat (thinly sliced beef)
    - lettuce
    - onions

    Directions

    1. Take a 1/2 cup of steamed rice and form into a round burger paddy shape. Make two rice paddies.  Warm up a pan to high.  Add oil and then place the rice paddies on the pan and turn to med-high heat.  Flip the rice paddies until crisp for ~8-10 minutes. (I've done a few methods where I'd add in a bit of egg to keep the rice together, another good option is to use left over rice since it is usually more sticky then rice just made).  When the rice cakes are a bit crispy use a spoon and drizzle the rice cake with some soy sauce.

    2. Take the thin yaku niku beef slices and fry in a pan for a few minutes.  Add salt and pepper.  3-5 mins.

    3. Take one of the crispy rice paddies and put lettuce, then the yaki niku beef and add onions and japanese mayonnaise.  Place the other rice paddy on top and serve warm.

    Total Time :

    30 mins 

    Prep Time :

    10 mins 

    Cook Time :

    20 mins 

    Servings :

    Tags

    Lunch, Dinner, Served Hot

    See Full Recipe
    Rolled Omelette - Gyera...

    Please enjoy the Korean-American fusion ...

    lisagyo lisagyo Founding Member Seattle
    Rolled Omelette - Gyera...
    Submitted by:
    Founding Member
    Seattle
     
  • Description

    Please enjoy the Korean-American fusion style rolled omelette. The traditional gyeranmari usually have vegetable stuffing; this one has bacon and spinach. You can make your own fusion style of rolled omelette by varing the stuffing to whichever ingredient you wish to eat. 

    Ingredients

    Main Ingredients:
    - 3 large eggs
    - ¼ teaspoon of salt
    - 1 teaspoon of olive oil

    Stuffing:
    - ¼ bunch of spinach
    - 2 slices of bacon
     

    Directions

    Prep:

    1. In the boiling water, dip the pre-washed spinach for about 30 seconds, then place it in a strainer to drain the excess water.

    2. In a medium size bowl, stir the eggs and salt into a mixture.


    Cooking:

    1. On a heated pan glazed with olive oil, place about half of the egg mixture into a thin layer. Lower the temperature to low to medium heat.

    2. Place the bacon and spinach about an inch away from the direction which the egg is going to be rolled up. 

    3. When the layer of egg starts to bubble up, flip the edge of the egg to cover the bacon and the spinach.

    4. Once it has been covered, pull the rolled side of the egg layer toward the edge of the pan, to make room for more egg mixture. Pour another thin layer of the egg mixture on the other edge of the pan.

    5. Repeat step 4, until the egg layer has been rolled up into approximately an inch thickness. Place it on a cutting board, and let it cool down for about 1 minute.

    Serving:

    1. Cut it diagonal at an angle of 45 degrees, 1/3 inch apart fom each other.

    2. Serve them on a dish, and enjoy. :)

    Total Time :

    15 mins 

    Prep Time :

    5 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Breakfast, Personal Creation, Healthy / Low Cal, Brunch, Fusion, Lunch, Dinner, Gourmet, Served Hot, Quick & Simple, Served Cold, Good For Groups / Parties, Snack

    See Full Recipe
    Clams Stir Fry

    Clams stir fried in fragrant spices. Use...

    CharlesLiu CharlesLiu Bellevue, WA
    Clams Stir Fry
    Submitted by:
    Bellevue, WA
     
  • Description

    Clams stir fried in fragrant spices. Use different types of pepper, or adjust quantity, for varied amount of heat.

    Ingredients

    - 2 lb little neck or other small clams
    - 1 large red chili pepper, minced
    - 1” section of ginger, peel and minced
    - 3 cloves of garlic, minced
    - 4 stalks of green onions, choppd
    - cooking sherry
    - soy sauce
    - salt
    - corn meal
    - sesame oil

    Directions

    1) Soak clams in a bowl of water with 1 Tbsp of salt a pinch of corn meal, let it sit for an hour to spit sand.
    2) Rub mucus away from clams and place in half wok of boiling water, cover and blanch until shells are just half opened.
    3) Drain and set aside clams (reserve clam broth for tonic).
    4) Heat wok to medium with 3 Tbsp oil, then sauté minced chili, ginger, garlic, white part of green onion for a minute.
    5) Add clams to wok and stir fry for 3 minutes, until clams are fully opened.
    6) Remove clams, garnish with green part of green onion and pan drippings. Add salt and/or soy sauce to taste.
    7) For clam tonic, pour most of the clam broth into the greasy wok while leaving sediment out. Bring to a boil and add 2 spoons of julienned ginger and sesame oil. Salt and pepper to taste.
     

    Total Time :

    1 hr 30 mins 

    Prep Time :

    1 hr  

    Cook Time :

    30 mins 

    Servings :

    Tags

    Lunch, Dinner, Served Hot

    See Full Recipe
    Taiwanese Rice Noodle

    Rice noodle is a typical Taiwanese stapl...

    CharlesLiu CharlesLiu Bellevue, WA
    Taiwanese Rice Noodle
    Submitted by:
    Bellevue, WA
     
  • Description

    Rice noodle is a typical Taiwanese staple that can be found at home as well as in the streets. This recipe is revised to be supermarket friendly. Authentic recipe calls for wood ear instead of portabella, and fried shallots & dried shrimps instead of garlic, and dashi instead of chicken broth.

    Ingredients

    - 1 medium package (about 1/4 lb, for 4) of rice vermicelli, soaked in warm water
    - 2 cup diced pork or chicken, marinate in 1 tsp soy sauce & 1 tsp corn starch
    -  Julienne 1 cup each: carrot, onion, celery
    - 1 tsp chopped garlic
    - 2 stalks chopped green onion
    - 1 cup diced portabella or shiitake mushroom
    - 2 Tbsp soy sauce
    - 1 tsp vinegar
    - 1 tsp sugar
    - 1/2 cup chicken broth

    Directions

    ​1) Heat wok or pot on medium high with 2 Tbsp oil, brown garlic onion, 1 min.
    2) Brown meat, 2 min.
    3) Add vegetables, sauté 2 min.
    4) Add sauce, bring to boil.
    5) Cut rice noodle into 6” sections and add wet noodle to wok, stir until sauce and water are reduced.
     

    Total Time :

    1 hr 15 mins 

    Prep Time :

    45 mins 

    Cook Time :

    30 mins 

    Servings :

    Tags

    Lunch, Dinner, Family Cooking Style, Street Style

    See Full Recipe
    Szechuan Style Stir Fried Bean...

    Simple stir fried bean sprout with a...

    CharlesLiu CharlesLiu Bellevue, WA
    Szechuan Style Stir Fried Bean...
    Submitted by:
    Bellevue, WA
     
  • Description

    Simple stir fried bean sprout with a hint of spiciness from “Szechuan pepper flour” made with ground peppers, peanut, sesame. Good as a hot or cold side dish.

    Ingredients

    1lb bean sprouts
    1 green onion minced
    1 Tbsp Szechuan blend pepper powder
    1 tsp sugar
    Soy sauce, vinegar

    Directions

    1) Wash bean sprouts and microwave one minute to simulate parboil, drain
    2) Heat wok and add 3 tsp oil
    3) Fry pepper briefly then stir fry sprouts for 2 minutes to remove grassy taste
    4) Add green onion and stir fry for a minute
    5) Turn off heat and finish with sugar, soy sauce and vinegar to taste

    Total Time :

    20 mins 

    Prep Time :

    10 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Lunch, Dinner, Family Cooking Style, Vegetarian, Served Hot, Quick & Simple, Served Cold

    See Full Recipe
    Xi'an Noodle With Flash F...

    A spicy noodle dish from Northwestern Ch...

    CharlesLiu CharlesLiu Bellevue, WA
    Xi'an Noodle With Flash F...
    Submitted by:
    Bellevue, WA
     
  • Description

    A spicy noodle dish from Northwestern China with a milder profile than Szechuan cuisine. Handle scalding hot oil carefully when flash frying.

    Ingredients

    - Extra wide noodle
    - Baby bok choy
    - Szechuan pepper flour spice mix
    - Vegetable oil
    - (optional) Red pepper oil
    - Vinegar and soy sauce
    - Chopped scallion and cilantro

    Directions

    1) Cook noodle per package direction.
    2) Quarter and blanch baby Bok Choy until tender.
    3) Heat cooking oil to very hot, but not smoking.
    4) Assemble bowl as follows:
        A portion of noodle. Lightly dress with soy sauce and vinegar
        Few bok choy around the noodle
        A big spoon of spice mix on top of noodles
    5) Pour 1 ladle (appx. 1/4-1/3 cup)  of hot oil over the spice mix. Optionally drizzle red pepper oil for additional spiciness.
    6) Garnish and mix well before eating.

    Total Time :

    30 mins 

    Prep Time :

    20 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Provincial, Served Hot, Street Style, Quick & Simple

    See Full Recipe
    Bell Pepper Fish Cake

    Easy to cook on a well oiled pan or barb...

    JonWong JonWong Founding Member
    Bell Pepper Fish Cake
    Submitted by:
    Founding Member
     
  • Description

    Easy to cook on a well oiled pan or barbequed on a grill!  This is a Cantonese dish that takes a little prep but easy to cook.

    Ingredients

    - 1 pound of fish paste
    - 4-5 green bell peppers
    - 1/2 tbsp cornstarch
    - 1 tbsp water
    - 1-2 tbsp sesame oil
     

    Directions

    1. Remove seeds from bell peppers and cut into sections by shape.
    2. Mix water and cornstarch.
    3. Use a brush or finger to rub cornstarch water mixture into the insides of each bell pepper slice.
    4. Slather fish paste onto the the bell pepper.
    5. Brush sesame oil on top of each bell pepper boat.
    6. Grill on 425 degrees F with foil for 10 minutes or pan fry on high on the stovetop for 10 minutes flipping to cook each side.

    Total Time :

    35 mins 

    Prep Time :

    25 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Traditional, Brunch, Lunch, Dinner, Restaurant Style, Snack

    See Full Recipe
    Sichuan Mapo Tofu

    A popular dish involving tofu and fresh ...

    JonWong JonWong Founding Member
    Sichuan Mapo Tofu
    Submitted by:
    Founding Member
     

    Description

    A popular dish involving tofu and fresh ground beef.  This particular recipe has a sichuan style.

    Ingredients

    1 tofu cake (16 oz)
    3 sprigs of scallions
    1/2 pound of ground beef
    2 tbsp oil
    1/2 tbsp black bean sauce
    1/2 tbsp soy sauce
    1/2 tsp chili bean sauce
    1/2 tbsp Chinese cooking wine
    2 tbsp water
    1/4 tsp sesame oil
    1 tsp corn starch
     

    Directions

    1. Cube Tofu and blanch with boiling water for 2-3 minutes. Remove and drain, dry with paper towel.
    2. Oil pan and cook ground beef until browned.
    3. Stir fry ground beef with diced scalions and black bean sauce.
    4. After they are mixed, add in tofu, soy sauce, chili bean sauce, and cooking wine. Continue to stir fry in medium heat.
    5. Add water and bring to boil.
    6. Thicken sauce with cornflour and add sesame oil.

    Total Time :

    35 mins 

    Prep Time :

    20 mins 

    Cook Time :

    15 mins 

    Servings :

    Tags

    Traditional, Provincial, Mom's Style, Dinner, Served Hot

    See Full Recipe
    Ginger and Scallion Dungeness ...

    Vietnamese twist on the ginger and scall...

    thuydaldee thuydaldee Renton
    Ginger and Scallion Dungeness ...
    Submitted by:
    Renton
     

    Description

    Vietnamese twist on the ginger and scallion crab you get at Chinese restaurants.

    Ingredients

    - 2 fresh dungeness crabs
    - 2 tbls vegetable oil (Substitute with coconut oil for a healthier recipe)
    - 6 stalks of green scallions cut in 1 inch sections
    - 1/2 cup of thinly sliced ginger
    - 1 can of Shrimp paste with bean oil (picture attached)
    - 1 tsp of salt
    - 2 tsp of sugar
    - Fish sauce to taste ( I like it on the saltier side to eat with rice so I use 1 tbls)

    Directions

    1. Cut up the fresh crab to desired size (picture attached).
    2. Save all of the savory parts from the crab shell in a bowl.
    3. Mix the Shrimp meat with bean oil with the crab shell bowl, add salt, sugar, and fish sauce. Mix well.
    4. Heat up oil in a wok or large shallow pan on med high heat and add the ginger.
    5. Add the cut crab into the pan and flip a few times to slightly brown. Try not to over stir the crab or else the meat will fall out).
    6. Lower the heat to med and cover the pot for 10 minutes.
    7. Take off the lid and let simmer for another 5 minutes so the sauce can reduce.
    8. Add the scallions and turn off the heat. Garnish with some fresh ginger and cilantro. 


     

    Total Time :

    45 mins 

    Prep Time :

    15 mins 

    Cook Time :

    30 mins 

    Servings :

    Tags

    Mom's Style, Dinner, Family Cooking Style, Served Hot

    See Full Recipe
    Szechuan Style Bok Choy Stir ...

    Stir fried bok choy is a simple staple t...

    CharlesLiu CharlesLiu Bellevue, WA
     Szechuan Style Bok Choy Stir ...
    Submitted by:
    Bellevue, WA
     
  • Description

    Stir fried bok choy is a simple staple throughout China. In Szechuan it is done with a hint of heat, in contrast with other dishes on the table that are much spicier.

    Ingredients

    - 1 bunch of baby bok choy
    - 1 scallion, minced
    - 1/2 tsp crushed red pepper
    - (optional) 1/4 tsp Szechuan flower pepper
    - salt and pepper

    Directions

    1) Wash and chop bok choy. Cut the stem smaller than the leaf so they cook more evenly. Microwave for 1 minute to simulate parboiling.
    2) Heat wok, add 3 Tbsp oil. add scallion and peppers. Stir fry for a minute or until fragrant.
    3) Add warm bok choy and liquid, and stir fry for couple minutes to wilt.
    4) Shut heat and finish with salt and pepper to taste.

    Total Time :

    35 mins 

    Prep Time :

    20 mins 

    Cook Time :

    15 mins 

    Servings :

    Tags

    Provincial, Family Cooking Style, Vegetarian, Served Hot, Quick & Simple

    See Full Recipe
    Hotpot Style Glass Noodle

    Pepper and spice dominate this Szechuan ...

    CharlesLiu CharlesLiu Bellevue, WA
    Hotpot Style Glass Noodle
    Submitted by:
    Bellevue, WA
     
  • Description

    Pepper and spice dominate this Szechuan fare. People in Western China tend to keep a spicy diet due to proximity to the spice route, and the humid weather. Glass noodle comes in all colors and shapes, from clear (tapioca) to green (mung bean) to red (yam), thin to wide. This dish can also be semi-homemade with prepared hot pepper sauce from Asian market.

    Ingredients

    - 1 package of glass noodle, thin or wide
    - 1 can of chicken broth
    - Old Lady brand red pepper sauce with tofu and peanuts
    - (optional) 1 cup ground beef or minced tofu, couple spoons of dry roasted peanuts and tahini
    - Red pepper oil
    - Green onion and cilantro for garnishing

    Directions

    1) Boil water and cook glass noodle per package direction. Heat chicken broth.
    2) If using straight hot pepper sauce, saute ground beef, minced tofu, peanuts, tahini, until well done, then add about half bottle of chili sauce.
    3) Assemble each bowl as follows:
    - A portion of glass noodle, add a ladle of chicken broth barely covering noodle
    - Top with 2-3 spoons of hot pepper sauce and red oil to taste
    - Garnish and microwave 30 seconds to warm the bowl, finish with dash of soy sauce and vinegar

    Total Time :

    45 mins 

    Prep Time :

    30 mins 

    Cook Time :

    15 mins 

    Servings :

    Tags

    Provincial, Lunch, Dinner, Served Hot, Quick & Simple

    See Full Recipe
    Szechuan Ma Po Tofu 101

    This is a very traditional dish from the...

    Clement Lau Clement Lau Founding Member Vancouver, BC
    Szechuan Ma Po Tofu 101
    Spicy Pork and Tofu
    Submitted by:
    Founding Member
    Vancouver, BC
     

    Description

    This is a very traditional dish from the the Schezuan region. it's a great comfort food dish and perfect with rice.

    Ingredients

    1 lb Ground Pork
    1 Brick 454g of medium firm Tofu cubed
    1 Cup of Chicken stock
    2 Tablespoon of Fermented Chili Bean Sauce
    1 Tablespoon of Sugar
    1 Tablespoon of Corn starch
    1 tablespoon of Sesame Oil
    1/2 Tablespoon of grated ginger
    2 Cloves of garlic minced
    1 Teaspoon of White Pepper
    1 Teaspoon of chinese red peppercorn (optional)
    2 Ounces Sui Hing Wine
    10 Dried Whole Chili
    1/2 cup of green peas
    Green Onion to garnish

    Directions

    1. Combine fermented chili bean sauce, sugar, corn starch, sesame oil and ground pork, let it marinate for 30 minutes.
    2. Dice the tofu to 1 inch cubes.
    3. Mince the garlic and grate the ginger.
    4. Add oil to a hot pan and add ginger and garlic, don't burn the garlic.
    5. Stir fry the marinated ground pork.
    6. Keep the hands busy and stir fry till the meat is cooked and well separated.
    7. Add the Sui Hing wine.
    8. Add the cup of broth.
    9. Add the tofu, chinese peppercorn and dried chili, gently fold everything together.
    10. Cover it and let it simmer for 15 minutes.
    11. Uncover and and let broth reduce for about 5 minutes.
    12. Add green peas and mix it in.
    13. Ready for plating garnish with green onions.

    Total Time :

    1 hr  

    Prep Time :

    30 mins 

    Cook Time :

    30 mins 

    Servings :

    Tags

    Traditional, Provincial, Lunch, Dinner, Family Cooking Style

    See Full Recipe
    Pan Roasted Halibut w/ Coconut...

    This dish is easy to make the halibut co...

    Clement Lau Clement Lau Founding Member Vancouver, BC
    Pan Roasted Halibut w/ Coconut...
    Submitted by:
    Founding Member
    Vancouver, BC
     

    Description

    This dish is easy to make the halibut comes out perfect everytime. You can serve it with your favorite noodles or rice, it can even be served as is with some vegetables. 

    Ingredients

    4 6oz Halibut Fillet
    4 cups of chicken broth
    1 cup of coconut milk
    2 tablespoon yellow curry powder
    3 cloves of garlic
    1 shallot
    1 inch galanger (or ginger but not really)
    1 medium yellow onion
    2 tablespoon grounded lemongrass
    1 tablespoon fish sauce
    1 tablespoon palm sugar (or brown sugar)
    juice of half a lemon

    Directions

    1. Fine dice the shllot, mince the garlic, grate the galanger, slice the onion. 
    2. Saute onion in a pot for 2 minutes, season with salt. 
    3. Add shallot, garlic, galanger and lemongrass, saute for about a minute. 
    4. Add curry powder, chicken broth, fish sauce, lemon juice and palm sugar, bring to a simmer.
    5. Add coconut milk bring it back to a simmer for 20 minutes.
    6. Preheat oven to 425 f, using a paper towel and dry the halibut. Skin side (or where the skin would have been if removed) is always the bottom with the flesh side as the presentation side. Season with salt and pepper. 
    7. Make sure your pan is really hot before you add the oil. There should be enough oil to cover the bottom of the pan.
    8. Once you see the first sign of smoke from the oil, place the halibut skin side up so you are searing the presentation side. Let it sear for 1 minute then gently lift it up and put it back down. This will help create a more even crust. Sear for another minute and transfer to the oven for 5 minutes, remove from the oven and flip it over to let it rest while you prepare your dish.
    9. Can be served with some noodle or rice.

    Total Time :

    50 mins 

    Prep Time :

    10 mins 

    Cook Time :

    40 mins 

    Servings :

    Tags

    Lunch, Dinner

    See Full Recipe
    Japanese Gobo Root Salad

    Japanese side dish root salad.  Nic...

    andreo andreo Founding Member Seattle, WA
    Japanese Gobo Root Salad
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    Japanese side dish root salad.  Nice vegetarian dish for accompanying lunch or dinner.

    Ingredients

    - Gobo root 1 foot length
    - Carrot ¼ foot length
    - 1 tablespoon of white sesame seeds (roasted)
    - 2 tablespoons Japanese mayonnaise
    - 1 teaspoon soy sauce
    - 1 teaspoon sugar
    - Salt a dash
    - Chili pepper a dash

    Directions

    1. Scrub Gobo root and carrot. Cut into 2 inches length thin pieces (slice them into match stick like pieces). 

    2. Boil the Gobo and carrots in hot water with a dash of vinegar for 2 minutes.

    3. Take the Gobo and carrots and put in a bowl of cold water for 8 minutes. Take out Gobo and carrots and put into a bowl.

    4. Mix sesame seeds, mayonnaise, soy sauce and sugar together in a bowl, then pour the mixture over the Gobo and carrots and toss them all together.  Serve cold.

    Total Time :

    20 mins 

    Prep Time :

    10 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Lunch, Dinner, Vegetarian, Served Cold

    See Full Recipe

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