Pineapple Fried Rice

A main fried rice dish originating from ...

JonWong JonWong Founding Member
Pineapple Fried Rice
Submitted by:
Founding Member
 

Description

A main fried rice dish originating from Thailand and adapted by various countries in Southeast Asia.

Ingredients

- 1 cup diced cooked chicken
- 1 cup diced carrots
- 1 cup boiled broccoli
- 1 cup diced onions
- 3 eggs scrambled and sliced
-1/4 whole pineapple cubed
- 3 cups cooked rice
- 3 Tbsp oil
- 3 Tbsp sesame oil
- 2 Tbsp fish sauce
- 2 Tbsp soy sauce
- 3 cloves of garlic diced
- 1 stalk green onion chopped
- 1 tsp sugar
- 2 Tbsp white pepper

Directions

1. Heat oil on medium high heat in a wok or large frying pan with garlic and onions. Bring to a sizzle.
2. Add rice and mix, cook for 3 minutes.
3. Add carrots, broccoli, soy sauce, sugar and cook while tossing vigorously. Cook for 5 minutes.
4. Add pineapple chicken, eggs and return to heat.
5. Add fish sauce, sesame oil, and white pepper. Toss until fried rice is moist.
6. Plate and garnish with green onions.

Total Time :

40 mins 

Prep Time :

20 mins 

Cook Time :

20 mins 

Servings :

Tags

Traditional, Lunch, Dinner, Served Hot, Good For Groups / Parties

See Full Recipe
Simple Bibim Naengmyeon

These spicy cold noodles are a popular K...

Namster Namster Founding Member Seattle, WA
Simple Bibim Naengmyeon
Korean Spicy Cold Noodles
Submitted by:
Founding Member
Seattle, WA
 
  • Description

    These spicy cold noodles are a popular Korean dish, that has a slightly sweet flavor to it. Although it is enjoyed year round, it is especially popular in the summertime due to its refreshing nature. In fact, during the summer, the noodles are often served topped with ice cubes to enhance its invigorating effect. Its mild counterpart is called "mul naengmyeon" or Korean cold noodles in broth.

    My recipe is a quick and simple version of this traditional dish, where typically the sauce is left to meld together overnight before serving, or beef brisket is prepared as a topping. I additionally add kimchi into my bibim naengmyeon following my mother's technique, because the saltiness of the kimchi adds a nice balance to the sweetness of the sauce.

    Ingredients

    - 1 package dried naengmyeon noodles (Korean dried buckwheat noodles)
    - 1/2 cup kimchi (chopped)

    SAUCE
    - 1-2 tablespoon(s) gochujang (Korean red pepper paste)
    - 1-2 tablespoon sugar or honey
    - 1/2 tablespoon rice vinegar
    - 1 clove garlic
    - 1 teaspoon sesame oil
    - 1/2 teaspoon salt

    TOPPINGS
    - 1 hardboiled egg (halved, lengthwise)
    - Asian pear (sliced or julienned)
    - cucumber (julienned)
    - sesame seeds (optional)
    - hot mustard (optional)

    Directions

    1. Make the sauce first by combining all the sauce ingredients and blending together very well to mix the flavors. Be sure to taste the sauce and adjust the ingredients for desired spicy level and sweetness (the sauce should taste slightly sweet).

    2. In a medium pot, bring water to a boil and add one serving of dried naeng myeon noodles into the pot (typically one serving is one fistful).

    3. Cook the noodles for 2-3 minutes until they are a chewy consistency.

    4. Drain and rinse out the noodles in cold water, washing them thoroughly.

    5. In a mixing bowl, combine the noodles, sauce, and kimchi, and mix together.

    6. In a serving bowl, transfer the mixed noodles and ingredients. Arrange the toppings (hard boiled egg, Asian pear, and cucumber) on top of the noodles. Top off with sesame seeds and a dab of hot mustard.

    Total Time :

    20 mins 

    Prep Time :

    15 mins 

    Cook Time :

    5 mins 

    Servings :

    Tags

    Mom's Style, Quick & Simple, Served Cold

    See Full Recipe
    Red Bean Glutenous Rice

    Traditional to Japan, red bean glutenous...

    JonWong JonWong Founding Member
    Red Bean Glutenous Rice
    Osekihan
    Submitted by:
    Founding Member
     

    Description

    Traditional to Japan, red bean glutenous (sticky) rice is usually made on Girls Day celebrated by Japan on March 3rd. It is a sweet rice that is fairly easy to make.

    Ingredients

    - 2 Cups Glutenous rice
    - 4 Cups Water (add more if needed)
    - 1/2 Can (8oz) Prepared Red Azuki Beans
    - 1 Dash of Sea Salt
    - 1 Slice Daikon Pickled Radish
    - Sesame Seeds

    Directions

    1. Rinse and soak Glutenous rice for 10 minutes.
    2. Bring Water to a boil in a pot and add Glutenous rice and Salt.
    3. Return to a boil and add Red azuki beans.
    4. Cover and simmer for 12-15 minutes stirring occasionally.
    5. Transfer rice to plate while hot as Glutenous rice will become more sticky as it cools.
    6. Top with Sesame seeds and Daikon Radish and enjoy!

    Total Time :

    25 mins 

    Prep Time :

    5 mins 

    Cook Time :

    20 mins 

    Servings :

    Tags

    Traditional, Holidays, Served Hot

    See Full Recipe
    Shrimp Veggie With Wolfberry

    Introduced to the west in recent years a...

    CharlesLiu CharlesLiu Bellevue, WA
    Shrimp Veggie With Wolfberry
    Standard stir fry with a sweet herbal twist
    Submitted by:
    Bellevue, WA
     
  • Description

    Introduced to the west in recent years as an antioxidant super food, goji, or wolfberry, has been in the medicine chest of Chinese families for centuries. Its slightly astringent flavor becomes sweet and herbal once rehydrated. Heavy elements of shrimp stir fry are diminished to bring the wolfberry to the fore.

    Ingredients

    - 1 dozen medium shrimp, shelled and deveined

    - Half an onion, rough diced

    - 1 large zucchini, quartered and diced

    - 2 Tbsp of wolf berry, soaked in warm water

    - 4 thin slices of ginger

    - 1 scallions cut into 1” sections

    Directions

    1. Marinate shrimp in a few splashes of rice wine

    2. Heat wok to medium high, add oil and sautee ginger and scallion, 2 minutes

    3. Crank up heat, drain and add shrimp, stir fry for 3 minutes until 70% done

    4. Remove shrimp, add onion and zucchini, stir fry for 5 minutes

    5. Add shrimp and wolf berry, stir fry for 1 minute to blister the berries

    6. Shut the heat, finish with salt and pepper to taste

    Total Time :

    45 mins 

    Prep Time :

    30 mins 

    Cook Time :

    15 mins 

    Servings :

    Tags

    Healthy / Low Cal, Lunch, Dinner, Served Hot

    See Full Recipe
    Simple Tofu Salad

    This lightly dressed tofu in hiyayakko-s...

    CharlesLiu CharlesLiu Bellevue, WA
    Simple Tofu Salad
    Easy light way to have tofu
    Submitted by:
    Bellevue, WA
     
  • Description

    This lightly dressed tofu in hiyayakko-style is a versatile side from breakfast to dinner, with base Asian flavors that are in many dishes already.

    Ingredients

    - half box of medium to firm tofu
    - 2 Tbsp soy sauce
    - 2 Tbsp saseme oil
    - 1 Tbsp bonito flake
    - 1 Tbsp chopped green onion

    Directions

    1. Drain and dice tofu, drizzle with soy sauce and lightly toss.
    2. Top tofu with sesame oil, then add bonito flakes and green onions.
    3. Salt and pepper to taste.

    Total Time :

    15 mins 

    Prep Time :

    10 mins 

    Cook Time :

    5 mins 

    Servings :

    Tags

    Quick & Simple, Served Cold

    See Full Recipe
    Spiced Tea Egg

    Egg is a traditional symbol of longevity...

    CharlesLiu CharlesLiu Bellevue, WA
    Spiced Tea Egg
    Savory twist on a breakfast staple
    Submitted by:
    Bellevue, WA
     
  • Description

    Egg is a traditional symbol of longevity in Asian culture. This light savory snack is marbled by tea and soy sauce, with a hint of Asian spices.

    Ingredients

    - 10 eggs
    - 3 tea bags (black tea such as Lipton's)
    - half stick of cinnamon
    - 2 whole star anis
    - (optional) pinch of 5 spice powder
    - 1/4 cup soy sauce
    - 1 Tsp sugar
    - salt and pepper to taste

    Directions

    1. Place eggs in a pot, cover with water then heat medium high. After pot comes to a boil shut the heat and finish cooking in residual heat for 10 minutes.

    2. Cool eggs in cold water then crack shell around each egg without breaking it off.

    3. Place cracked eggs with tea bags and spices back in pot with water barely covering eggs. Cover and bring to boil, then simmer for 15 minutes.

    4. Remove tea bags, leave eggs in hot liquid for an hour covered, stirring occasionally.

    Total Time :

    2 hr 10 mins 

    Prep Time :

    10 mins 

    Cook Time :

    2 hr  

    Servings :

    Tags

    Street Style, Snack

    See Full Recipe
    Sauces Sauces Sauces

    Here's a list of sauces commonly use...

    CharlesLiu CharlesLiu Bellevue, WA
    Sauces Sauces Sauces
    Some common Asian sauces
    Submitted by:
    Bellevue, WA
     
  • Description

    Here's a list of sauces commonly used for Asian and fusion cooking.

    Ingredients

    Spices and condiments needed are listed with each sauce in Directions.

    Directions

    Black Pepper Sauce
    - 2Tsp butter, 3Tsp mincd onion, 3Tsp minced garlic, 3Tsp coarse black pepper, 1Tsp cream, 3cups water, salt to taste, some flour slurry, 1Tsp whiskey
    - Melt butter, saute onion and garlic, then add black pepper, cream, water, and salt. Boil then thicken with slurry, finish with whiskey.

    Spicy Seafood Sauce
    - 1Tsp Sriracha, 2Tsp Ketchup, 3Tsp water, 1Tsp sake, 1tsp hot oil, 1Tsp minced ginger, 1Tsp chopped scallion
    - Put everything in a pot and bring to boil. Add to sauteed seafood or as dipping sauce for meats.

    Rice Sauce
    - 2Tsp rice flour, 3-4Tsp soy sauce, 2-3Tsp sugar, 2cups water, salt to taste
    - Add everything in a pot and bring to boil, let cool. Good dipping sauce for pork

    Sesame Sauce
    - 2Tsp Tahini, 2Tsp soy sauce, 1tsp sugar, 1Tsp white vinegar, 1Tsp hot oil, 3-4Tsp ice water, 1Tsp minced garlic
    - Mix everything together. Great for cold noodle salad with shredded cucumber, carrot, and cabbage.

    Boiled Chicken Dip
    - 3Tsp salt, 4-5 slices ginger, 3 scallion, 1cup sake, a little cinnamon & anis
    - Add everything in a pot and bring to boil, let cool. Good dipping sauce for boiled chicken from making chicken broth.

    Curry Ketchup
    - 2Tsp ketchup, 1Tsp curry powder, 1cup water, salt to taste, 1/2tsp hot oil, 1/2tsp sugar
    - Slurry: 1/3tsp corn starch with 1Tsp water
    - Boil water and everything except slurry, simmer until reduced by half, then thicken with slurry. Good for stir fried meats.

    Orange pork sauce
    - Juice of 1 orange, 2Tsp ketchup, 1Tsp sugar, 2Tsp water, salt to taste
    - Put everything in a pot, bring to boil then simmer until reduced to 2/3.

    Canton Chicken Sauce
    - 3cups soy sauce, 4Tsp brown sugar, 1/2 cup sake, 2Tsp salt, 10cups water, 1/2 cup hot oil, 1 Cantonese space pouch. 
    - Put everything in a pot and cook for 20 minutes. Drizzle on top of roasted chicken.

    Total Time :

    15 mins 

    Prep Time :

    15 mins 

    Cook Time :

     

    Servings :

    Tags

    Personal Creation, Fusion, Quick & Simple

    See Full Recipe
    Tomato Ketchup Shrimp

    This dish has influences from Chinese, J...

    andreo andreo Founding Member Seattle, WA
    Tomato Ketchup Shrimp
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    This dish has influences from Chinese, Japanese and American cuisine. Tomato Shrimp! Enjoy!

    Ingredients

    - 20 pieces of medium sized shrimp
    - ginger
    - garlic
    - green onion
    - ketchup
    - sugar
    - sake
    - salt
    - pepper
    - chili pepper

    Directions

    1. Clean and wash the shrimp.
    2. Cut the tip of the tails of the shrimp. You can leave the shell on, unless if they are large you can take the shell off.
    3. Pour 1 tablespoon of sake, a few dashes of salt on top of the shrimp and let the shrimp sit in a bowl.
    4. Cut up two stalks of green onions in small pieces. Mince a small piece of ginger (1 tablespoon) and 1 tablespoon garlic.
    5. Separately, mix 1/3 cup of tomato ketchup, 1/2 teaspoon of curry powder, 1 tablespoon of sugar, 2 tablespoons of sake, 1/2 teaspoon salt and 1/2 teaspoon of chili powder in a bowl.
    6. Then mix green onions, ginger and garlic into the tomato sauce.
    7. Heat up oil in pan and throw in some garlic. Then, saute shrimp for 2-3 mins. And then take out the shrimp and put on top of a paper towel.
    8. Heat up 1 tablespoon of oil and pour tomato sauce mix in a pan. Then throw the shrimp back in the pan and mix together for 2-3 mins making sure the sauce coats the shrimp. Then serve hot.

    Total Time :

    30 mins 

    Prep Time :

    20 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

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

    See Full Recipe
    Yogurt Soju

    Yogurt soju is a popular Korean cocktail...

    Namster Namster Founding Member Seattle, WA
    Yogurt Soju
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    Yogurt soju is a popular Korean cocktail. It is made by combining soju, a popular Korean alcohol, with "yogurt," which is a sweet, milk-based beverage that is watery in consistency and not thick like American yogurt. The "yogurt" can be found at Asian grocery stores and can come in a variety of flavors. Yogurt soju is typically made using the original flavor, but other flavors can be substituted as desired.

    Ingredients

    - 1 bottle Korean soju (any brand)
    - 2 packages of Korean yogurt (usually 5 in a pack)
    OPTIONAL
    - lemon-lime soda
    - lemon garnish

    Directions

    1. In a pitcher, mix together the soju and Korean yogurt. Place the yogurt in the freezer beforehand if you want a slushy consistency to your yogurt soju. Be sure to taste as you go and adjust the amount of soju or yogurt based on your preference. Ideally, it should not be too bitter.
    2. Optionally add in a splash of lemon-lime soda and garnish with a lemon.

    Total Time :

    5 mins 

    Prep Time :

    5 mins 

    Cook Time :

     

    Servings :

    10 

    Tags

    Quick & Simple, Served Cold, Good For Groups / Parties

    See Full Recipe
    Easy Crispy Tofu

    Adopted from and reminiscent...

    CharlesLiu CharlesLiu Bellevue, WA
    Easy Crispy Tofu
    Semi-homemade in minutes
    Submitted by:
    Bellevue, WA
     
  • Description

    Adopted from and reminiscent of Taiwan’s famous stinky tofu – without the stink. Combining two common products from Asian market, it’s an easy appetizer that's sure to please.

    Ingredients

    - 1 package of fried tofu cubes
    - 1/2 cup of Vietnamese sweet chili chicken sauce (Nuoc Cham Ga)

    Directions

    1. Preheat oven to 425F
    2. Spread out fried tofu cubes on cookie sheet, bake top rack for 20 minutes or until crispy
    3. Toss crispy tofu with sweet chili sauce and serve

    Total Time :

    30 mins 

    Prep Time :

    5 mins 

    Cook Time :

    25 mins 

    Servings :

    Tags

    Personal Creation, Gluten Free, Street Style, Quick & Simple, Good For Groups / Parties

    See Full Recipe
    Japanese Souffle Cheesecake

    Who knew souffle cheesecake would be thi...

    CharlesLiu CharlesLiu Bellevue, WA
    Japanese Souffle Cheesecake
    only 3 ingredients
    Submitted by:
    Bellevue, WA
     
  • Description

    Who knew souffle cheesecake would be this easy? 3 ingredients adds up to a lot of fluffy yum!

    Ingredients

    - 3 eggs, yolk and white separated
    - 3/4 cup of white chocolate chips
    - Half box (4oz) Philly's cream cheese

    Directions

    (Preheat oven to 340F)
    1. Beat egg white in large mixing bowl until stiff peak is formed and shine on surface goes away
    2. Microwave white chocolate and cream cheese until first sign of melting. Remove hot bowl and stir until smooth. Let cool slightly.
    3. Add few spoons of hot chocolate sauce to egg yolk and stir, then add rest of chocolate sauce to the tempered yolk.
    4. Gently fold chocolate sauce into egg white.
    5. Grease baking pan (optionally line bottom with parchment paper) and add souffle mix
    6. Bake souffle at 340F for 15 minutes, then lower temperature to 320 and another 15 minutes. Turn off heat and bake for another 15 minutes.
    7. Remove cake and cool on rack.

    Total Time :

    1 hr 15 mins 

    Prep Time :

    30 mins 

    Cook Time :

    45 mins 

    Servings :

    Tags

    See Full Recipe
    Okonomiyaki

    This is a basic Osaka style okonomiyaki,...

    CharlesLiu CharlesLiu Bellevue, WA
    Okonomiyaki
    basic Osaka okonomiyaki
    Submitted by:
    Bellevue, WA
     
  • Description

    This is a basic Osaka style okonomiyaki, AKA Japanese pizza. Recipe slightly changed to be supermarket friendly. It's tasty as is, and can be used as foundation to expand upon. Bacon goes with everything!

    Ingredients

    Batter:
    - 3/4 cup all-purpose flour
    - 1/4 cup pan cake mix
    - 1 egg
    - 3/4 cup water
    - 2 cups finely shredded cabbage
    Topping:
    - few half strips of Bacon
    - eggs
    - teriyaki sauce
    - mayonnaise
    - bonito shaving
    - nori powder

    Directions

    1. Mix batter ingredients, fold in cabbage last.
    2. Pre heat medium wok or pan, put 3 bacon halves on pan.
    3. (optional) crack an egg over bacon, break yolk.
    4. Add half of the batter on top of the bacon and flatten. Fry for 2-3 minutes until brown.
    5. Flip and brown the other side for 2-3 minutes.
    6. Top with teriyaki sauce, mayonnaise, nori powder, bonito shaving

    Total Time :

    45 mins 

    Prep Time :

    30 mins 

    Cook Time :

    15 mins 

    Servings :

    Tags

    Lunch, Dinner, Served Hot, Street Style, Snack

    See Full Recipe
    Coconut Curry Fishballs

    Coconut Curry Fishballs are a variation ...

    JonWong JonWong Founding Member
    Coconut Curry Fishballs
    Submitted by:
    Founding Member
     
  • Description

    Coconut Curry Fishballs are a variation on a popular Hong Kong street snack .

    Ingredients

    - 2 packs of fish balls (approximately 40)
    - 3 tablespoons of vegetable oil
    - 1.5 tablespoons of chopped garlic (or 5 cloves of garlic)
    - 1 tablespoons of chopped ginger
    - 3 tablespoons of curry powder
    - 1 tablespoons of sesame oil
    - 1 cup of coconut milk
    - 1/2 teaspoons of salt
    - 1 teaspoons of sugar
    - 3 tablespoons of cornstarch
    - 1 cup of chicken broth
    - 3 cups of water

    Directions

    1. In a pot bring 3 cups of water to a boil.
    2. Add fishballs to water and boil until fishballs start to float and bloat. (10-15 minutes depending on size) Strain and set aside.
    3. In a separate pot combine and mix vegetable oil, garlic, and ginger and bring heat to medium.
    4. Add curry powder once the ingredients start to sizzle.
    5. Add coconut milk and mix returning to a boil.
    6. Add chicken broth and sesame oil return to a boil.
    7. Add corn starch and mix.
    8. Heat until the mixture is at a thin curry consistency, the curry will thicken as it cools.

    Total Time :

    35 mins 

    Prep Time :

    10 mins 

    Cook Time :

    25 mins 

    Servings :

    Tags

    Traditional, Street Style, Snack

    See Full Recipe
    Chicken Lettuce Wraps

    This is a quick and easy chicken lettuce...

    Namster Namster Founding Member Seattle, WA
    Chicken Lettuce Wraps
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    This is a quick and easy chicken lettuce wraps recipe that can be eaten as an appetizer or as a healthy meal on its own. Feel free to experiment with different vegetables and make it vegetarian using tofu instead of chicken. Enjoy!

    Ingredients

    - 1 lb chicken thighs (chopped into bite-sized chunks)
    - 1 tablespoon teriyaki sauce
    - 2 tablespoons peanut sauce
    - olive oil
    - 1 small white onion (chopped)
    - 3/4 cup white mushrooms (finely chopped)
    - 1 (5 oz) can water chestnuts (chopped)
    - 2-3 cloves garlic (finely chopped)
    - 1/2 cup raw cashew nuts (chopped)
    - salt
    - fresh ground pepper
    - 1 head butter lettuce (sliced in half)

    Directions

    1. In a medium bowl, add chicken, teriyaki sauce, and peanut sauce. Mix together thoroughly and marinate for at least 30 minutes.
    2. In a large pan, brown the chicken in olive oil over medium heat, adding salt and pepper to season while cooking.
    3. Stir in the onion, mushrooms, and water chestnuts. Cook together until onions become translucent.
    4. Make a space in the pan and add the garlic with some olive oil and salt. Cook until garlic becomes fragrant and stir everything together.
    5. Add in the cashew nuts and any additional seasonings (salt, pepper, or peanut sauce) to adjust the flavor to your liking.
    6. Serve hot with the butter lettuce on the side.

    Total Time :

    1 hr  

    Prep Time :

    45 mins 

    Cook Time :

    15 mins 

    Servings :

    Tags

    Healthy / Low Cal, Gluten Free, Quick & Simple

    See Full Recipe
    Panang Chicken Curry

    A paleo-friendly chicken panang curry re...

    Namster Namster Founding Member Seattle, WA
    Panang Chicken Curry
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    A paleo-friendly chicken panang curry recipe that is quick and easy to make, and satisfying for a hungry appetite. Serve over rice, or for the complete paleo meal, serve over cauliflower rice (see my cauliflower rice recipe).

    Ingredients

    - 1 or 1.25 lb boneless chicken thighs (cut into bite-sized chunks)
    - red palm oil
    - olive oil (optional)
    - 2 cloves garlic (minced)
    - 1 red bell pepper (chopped)
    - 1/2 large white onion (chopped)
    - 1.5 cup spinach
    - 1.5 - 2 tablespoons panang curry paste
    - 1 (8 oz) can coconut milk
    - salt
    - fresh ground pepper

    Directions

    1. In a large pan, brown the chicken in some red palm oil, season with salt and pepper while cooking.
    2. Add red pepper and onions as soon as the chicken is browned, making sure not to overcook the chicken. Saute together.
    3. When the onions are translucent, make a space in the pan to add in garlic (option to add some olive oil and salt) and stir until garlic is fragrant. Then mix everything together thoroughly.
    4. Stir the panang curry paste in. Adjust the amount to your liking, adding more for a stronger flavor.
    5. Add 3/4 of the can of coconut milk and bring to a boil. And then bring down the heat and let simmer for 1 minute. Taste and adjust the level of coconut milk or panang curry paste.
    6. Add in spinach and stir until all the spinach is cooked. Serve immediately.

    Total Time :

    25 mins 

    Prep Time :

    15 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Gluten Free, Lunch, Dinner, Served Hot

    See Full Recipe
    Ginger and Scallion Crab

    One of my favorite seafood dish. Persona...

    ClareTang ClareTang Founding Member Seattle,WA/Hong Kong
    Ginger and Scallion Crab
    薑蔥炒蟹
    Submitted by:
    Founding Member
    Seattle,WA/Hong Kong
     
  • Description

    One of my favorite seafood dish. Personally I do not think that the cooking is difficult, but preping the fresh moving crab could require some courage and skills. Unlike the western style, which you can boil a whole crab in a pot without any hazard (though I would still rather kill and clean the crab before cooking it); Asian style crab dishes do require us to kill and part the crab before cooking. I learned to kill crab by the chopstick method from my mom. If you have no idea how this can be done, I suggest you to find the most comfortable style from cooking videos online.

    Ingredients

    -1 crab (here I used a Dungeness crab)
    -400ml of oil
    -3 cloves of garlic
    -10 thick slices of ginger
    -3 green onion cut in 1 inch long
    -100ml of Chinese cooking wine
    -100ml of vegetable/chicken broth
    -sugar 1/4 tbsp
    -salt 1/5 tbsp
    -oyster sauce 1.5 tbsp
    -corn starch 2 tbsp
    -corn starch mixture = 1 tsp of corn starch:3 tsp of water

    Directions

    1. heat up the oil
    2. dried and evenly coat the crab with 2 tbsp of corn starch, set aside
    3. fried the ginger slices for a minute or two, add the claw and the core parts of the crab into the boiling oil for 2 minutes
    4. add the carapace for 1 minute and drain the oil, set the gingers and the crab aside
    5. stir fried the garlic and the thickest part (near the root) of the green onion for 2 minutes under medium-high heat
    6. pour the crab and the gingers in, stir them evenly
    7. pour the wine, stir then pour the broth in
    8. stir for 2 minutes then add the oyster sauce, sugar, and salt
    9. add a cover, let it sit for 2-3 minutes
    10. open the lid then stir the ingredients evenly
    11. add the rest of the green onion
    12. put the lid back on for another 2 minutes
    13. pour the corn starch mixture, stir evenly for a minute, then serve

    Total Time :

    1 hr  

    Prep Time :

    30 mins 

    Cook Time :

    30 mins 

    Servings :

    Tags

    Traditional, Dinner, Family Cooking Style, Served Hot

    See Full Recipe
    48hr korean influenced short r...

    Low and slow cooking in a sous vide wate...

    mitch808 mitch808
    48hr korean influenced short r...
  • Description

    Low and slow cooking in a sous vide water bath. Temp at 133 for the duration of the cooking. I use a Nomiku, but use whatever other sous vide device you have handy that holds a constant temp.
    What you end up with at the end of 48hrs, is a usually tough, cartilage strewn meat; turned into a sirloin. With all the collagen and fat broken down over time. But also temp controlled to not overcook the meat and get a perfect medium rare after searing.
    I've seen longer cook times, upwards of 72hours. That's overkill and just bragging rights. Heck we could do this in under 30min in a pressure cooker. However, we wouldn't end up with the same texture of the meat.

    Ingredients

    Going by memory...
    5-6lbs of short ribs (Bone-in) Usually pretty darn cheap at Chinese centric grocers like Ranch99 or a Vietnamese one. (try 3-4lbs if boneless)
    5 heaping tablespoons of Gochujang (Korean fermented bean paste) Sugar (To taste) Soy Sauce (To taste)
    Optional: Mirin Rice wine vinegar Sake (Be gentle on the acids with long cook times with a sous vide)
    9 - Zip loc freezer bags. I prefer the Qt size for manageability.

    Directions

    Marinade: Take the gochujang and spoon into a large bowl. This bowl will also be used to coat the meat. Add soy sauce, start with 1/8c Add 3 tablespoons of sugar Mix well
    Gochujang is strong in flavor. Very strong. It may mean more soy sauce to add more a salty flavor, over the fermented bean flavor. More sugar for sweetness, etc.
    The mirin, or rice wine vinegar is to add a bit of acid, but not to overpower it. A slight bite if you will.
    The sake for tenderizing, but in hind site is that it's probably not needed. Remember, if you wouldn't drink it, don't use it. There is no such thing as "cooking sake."
    --- Pop in 3-5 pieces of the short ribs into a single bag, careful not to overstuff the bag. Since it's bone in, the bones have sharp edges, and you want to make sure the bag doesn't get punctured.
    I ended up with 3 bags full.
    Double-bag ALL OF THEM. After 24hours, you'll be swapping the outer bags, as the heat will have broken down the plastic, and you don't want them to burst in the water vessel and ruin your sous vide machine.
    I cooked at 130-133deg. This is a medium rare. @ 24hours, I had to swap outer bags. @ 48hours, go ahead and turn off the machine
    You'll want to remove the shortribs, but save the juices in the bag, this is important for later.
    Debone the shortribs, it'll be easy. You'll find the meat is not "fall off the bone," but more so firm like a steak, but still very giving and can tear apart by hand. It's also a perfect bold pink flavor. Remember the 130deg temp I used? The bones went to the dog. The shortribs had some further trimming of any firm tendon/cartilage removed around where the meat touched the bone. A super sharp knife is handy here. ------
    Get a pan ready for searing. Get it nice and hot. A touch of canola or grapeseed, about a teaspoon was all I needed to handle all of the meat.
    Sear each side for a nice browning -----
    The meat juices we saved earlier. We did save those right? Put in pan, bring to a boil. Once boiling, let it keep boiling till it reduces by about half.
    Add sugar and soy sauce to taste. You will need this, as the flavor profile at this point will be more on the fermented bean and beef flavor. It'll thicken up very nicely. --------
    Serve your now seared shortribs with some of the sauce you just made.

    Total Time :

    24+ hr 

    Prep Time :

    15 mins 

    Cook Time :

    24+ hr 

    Servings :

    Tags

    Personal Creation, Lunch, Dinner, Served Hot, Restaurant Style

    See Full Recipe
    Bacon and Shrimp Fried Rice

    This version of fried rice ignores the u...

    AnnaLi AnnaLi Founding Member Seattle
    Bacon and Shrimp Fried Rice
    Submitted by:
    Founding Member
    Seattle
     
  • Description

    This version of fried rice ignores the usual 'frozen vegetables' and includes the best combo, bacon and shrimp! A lot of the ingredients are cooked separately before tossing them together at the end. Also, feel free to multiply this recipe in order to use the amount of 'old rice' you have left.

    Ingredients

    -2 cups cooked, leftover rice
    -1 cup frozen shrimp, thawed and peeled
    -2 pieces of bacon
    -2 eggs, scrambled
    -2 stalks of green onion/scallion, chopped
    -1/4 onion, sliced
    -2 tbs olive or vegetable oil
    -1 tbs soy sauce
    -1 tbs sesame oil
    -1 tbs fresh ginger, minced
    -2 tbs garlic, minced
    -1 tsp white pepper
    -1 tsp sugar

    Directions

    1. Gather all of your ingredients and prepare as indicated above. This can take a while, especially if the shrimp you have on hand is unpeeled.
    2. Throw the shrimp into a wok and cook until both sides have turned orange. Do not overcook as you will cook these again when added to the rice. Remove from wok and set aside.
    3. Cook the two slices of bacon in the wok for to your desired crispiness (2-3 minutes). Set the bacon aside. (Optional: save the bacon fat for the rice)
    4. In the same wok, add the 1 tbs of oil, enough to coat the bottom of the pan. When the oil is hot enough, add the scrambled eggs. After 45 seconds or so (when the bottom side is fully cooked) fold the egg, ensuring no egg is running. Scoop the cooked egg out of the wok (while trying to leave as much oil in the wok as possible) and place it in the same bowl where you scrambled the egg earlier. It is okay if the eggs are slightly undercooked, because it will cook further when added to the rice.
    5. Add oil (1 tbs) to the wok if the oil from the egg will not be enough for your rice. Heat oil for 30 seconds on medium heat. Toss in garlic, ginger and onion. Let the oil infuse for 1 minute.
    6. Meanwhile, use a paddle to break apart the grains of your rice i.e. crumbling it. Then toss the rice into the wok where the ginger, garlic, and onions are frying.
    7. Pour the soy sauce, sesame oil, and sugar directly onto the rice. Toss the rice making sure the soy sauce is evenly distributed.
    8. Using kitchen shears, cut pieces on bacon onto the rice. Toss again.
    9. Throw in shrimp and egg. Use your cooking utensils to break the egg apart.
    10. Sprinkle the white pepper and green onions in and toss a few more times before serving.

    Total Time :

    40 mins 

    Prep Time :

    15 mins 

    Cook Time :

    25 mins 

    Servings :

    Tags

    Family Cooking Style, Good For Groups / Parties

    See Full Recipe
    Chinese-Style Pork Spareribs

    This tangy preparation requires overnigh...

    AnnaLi AnnaLi Founding Member Seattle
    Chinese-Style Pork Spareribs
    Marinated pork spareribs
    Submitted by:
    Founding Member
    Seattle
     

    Description

    This tangy preparation requires overnight marination but easy to put together. The sauce is a sweet and tangy sauce using ingredients you already have in your kitchen!

    Ingredients

    -1 lb. pork spareribs
    -1/2 lemon, squeezed
    -2 tbs. ketchup
    -2 tbs. honey
    -2 tbs. hoisin sauce
    -1 tbs. soy sauce
    -1 tbs. rice vinegar
    -1 tbs. rice wine or mirin
    -1 tbs. minced ginger
    -2 tsp. minced garlic
    -1 tsp. Chinese 5-spice

    Directions

    1. In a mixing bowl, combine all of the ingredients as indicated above i.e. minced ginger or squeezing the lemon. Stir well.
    2. In a large tupperware or ziploc bag, place the pound of spareribs inside. Carefully pour the marinate in.
    3. Shake or mix to ensure the ribs are coated evenly.
    4. Place in the refrigerator overnight. Make sure you store it in a way that the marinade is fully enveloping the meat.
    5. Once you are ready to cook, pour the bag/tupperware contents into a wok. Put the stove on medium-high, cover, and let simmer for 10 minutes.
    6. Uncover and ensure the bigger pieces are cooked.
    7. Garnish with cilantro and/or green onions.

    Total Time :

    15 mins 

    Prep Time :

    5 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    See Full Recipe
    Ginataan Halo-Halo

    This dessert is made with coconut milk, ...

    AnnaLi AnnaLi Founding Member Seattle
    Ginataan Halo-Halo
    Coconut dessert stew with tapioca and fruits
    Submitted by:
    Founding Member
    Seattle
     
  • Description

    This dessert is made with coconut milk, assorted fruits, tapioca, and whatever else you may have in the pantry.

    Ingredients

    -2 cans coconut milk
    -1 cup tapioca pearls (sago)
    -1 cup water
    -1 can lychee, drained
    -1 can jackfruit, drained
    -1 can coconut jelly squares, drained
    -1 cup butternut squash or purple yam
    -1/3 cup sugar
    Garnish with red beans (optional)
    **This version does not have the mochi balls (bilo bilo) in essence of time**

    Directions

    1. Chop up one yam or squash (cubes) until you have about one cup. In a large pot, boil for 10 minutes or until soft.
    2. Throw in the rest of the ingredients.
    3. The tapioca will like need another 7-10 minutes of boiling.
    4. Keep on low heat until served.
    5. Serve in bowls or cups.
    6. (Optional) Place a dallop of sweet red bean mash onto the middle of the stew!

    Total Time :

    25 mins 

    Prep Time :

    5 mins 

    Cook Time :

    20 mins 

    Servings :

    10 

    Tags

    Served Hot

    See Full Recipe

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