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
    Cucumber Salad with Sesame

    Japanese cucumber salad side dish.  ...

    andreo andreo Founding Member Seattle, WA
    Cucumber Salad with Sesame
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    Japanese cucumber salad side dish.  This dish is good during the summer time for a fresh, healthy, simple addition to a meal.

    Ingredients

    - 3 cucumbers (the shorter pickle type of cucumber)
    - 2 tablespoons of roasted white sesame seeds
    - 2 tablespoons of soy sauce
    - 1 tablespoon of rice vinegar
    - 1 teaspoon of chili sauce or chili powder

    Directions

    1. Cut the cucumber ends first, then cut the cucumbers in quarters length-wise and then cut the quarter cucumbers in half.

    2. Pound cucumbers on a cutting board with a meat pounder on the skin size to make the cucumbers soft and crunchy randomly.

    3. Mix roasted sesame seeds, soy sauce, rice vinegar in a bowl that is made for grinding.  Then grind the mixture well and then pour over the cucumbers in a bowl.
      
    4 Add a dash of chili sauce or powder and mix them.  

    5. Refrigerate for 20 minutes to make cold.  Serve cold.

    Total Time :

    10 mins 

    Prep Time :

    10 mins 

    Cook Time :

     

    Servings :

    Tags

    Lunch, Dinner, Served Cold

    See Full Recipe
    Bulgogi Topped Japchae

    Korean cuisine favorites combined in one...

    AnnaLi AnnaLi Founding Member Seattle
    Bulgogi Topped Japchae
    Submitted by:
    Founding Member
    Seattle
     
  • Description

    Korean cuisine favorites combined in one easy dish!

    Ingredients

    For the Marinade
    -½ cup Yoshida marinade
    -½ cup soy sauce
    -1 tablespoon sesame oil
    -1 tablespoon sesame seeds
    -1 tablespoon brown sugar
    -1 tablespoon honey
    -1 teaspoon ginger powder (fresh, if available)
    -1 teaspoon garlic powder
    -1 teaspoon white pepper 
     
    Bulgogi
    -1 pound steak sirloin, cut into thin strips
    -1 package potato thread noodles
    -1 package mushrooms, sliced
    -2 carrots, julienned
    -½ bunch of green onions, sliced
    -1 red bell pepper, sliced
    -2 cups spinach and/or 1 zucchini
    -1 sweet onion
    -½ cup sesame oil
    -1 tablespoon vegetable oil
    -2 tablespoons soy sauce 

    Directions

    1. Combine ingredients for marinade.
    2. Cut your beef into desired strips/slices and place into marinade for at least 30 minutes.
    3. Boil water and prepare vegetables as indicated.
    4. Place potato noodles in boiling water for 10 minutes. Drain water and return noodles to pot (heat off.) Add vegetable oil, sesame oil, and soy sauce.  Set aside.
    5. Heat a wok to medium-high heat. Throw in the meat with the marinade. Let the meat cook thoroughly ~8-10 minutes.
    6. Throw carrots and mushrooms on top of the simmering meat. Let cook for 4 minutes.
    7. In this order, throw in the zucchini/spinach, bell pepper, sweet onions and let cook another 4 minutes.
    8. Toss in green onions and turn off the heat.
    9. Plate the Japchae noodles first. Then, pour over the bulgogi mixture, allowing some of the liquid to get on the noodles.
    10. Serve with rice and enjoy! 

    Total Time :

    1 hr  

    Prep Time :

    35 mins 

    Cook Time :

    25 mins 

    Servings :

    Tags

    Dinner

    See Full Recipe
    Kimchi Jun

    Spicy, crispy and fried appetizer that h...

    graciejkang graciejkang Founding Member Seattle
    Kimchi Jun
    Kimchi Pancake or Kimchi Jeon
    Submitted by:
    Founding Member
    Seattle
     
  • Description

    Spicy, crispy and fried appetizer that has chopped up fermented kimchi, vegetables, and sometimes seafood or meat. 

    Ingredients

    - Kimchi
    - chopped up beef/pork/seafood (optional)
    - onions
    - green onions
    - sesame oil
    - salt and pepper
    - 1 T of sugar or Splenda

    Directions

    1.  Chop up kimchi, onions, green onions, meats or seafood.
    2.  In a bowl add all the chopped ingredients.
    3.  Add a cup of flour.
    4.  Add 1/2 cup of water.
    5.  Add 1/2 cup of kimchi juice.
    6.  Mix well.
    7.  On medium-high heat put sesame oil in a pan. 
    8.  Scoop a generous amount of the batter into the pan to fill the pan evenly.
    9.  Let it fry for 4-5 mins until it will be ok to flip.
    10. Flip and fry for 4-5 mins or until it's crispy.
    11. Place on plate and cut and serve with soy sauce.

    Total Time :

    25 mins 

    Prep Time :

    15 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Lunch, Dinner, Served Hot, Street Style, Quick & Simple, Good For Groups / Parties, Snack

    See Full Recipe
    Baked Kale Chips

    Try making these Asian-inspired kale chi...

    Namster Namster Founding Member Seattle, WA
    Baked Kale Chips
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    Try making these Asian-inspired kale chips at home as an easy and healthy snack to enjoy!

    Ingredients

    - 1 bunch kale
    - 1-2 teaspoon(s) sesame oil
    - kosher salt
    - ground black pepper
    - garlic powder (optional)

    Directions

    1. Preheat oven to 350 F.

    2. Wash kale and tear into large chunks (they will shrink a bit when baked). Throroughly dry the leaves so that they will crisp up when baked.

    3. In a large bowl, toss the kale with sesame oil. Sesame oil has a strong flavor to it, so be careful not to add too much. The mixture should not be soggy.

    4. Add salt, ground black pepper, and garlic powder and lightly season the mixture. Do not add too much as the kale will absorb the salt as it bakes.

    5. On two cookie sheets, lay parchment paper on top. Evenly spread the kale over the sheets. Lighly finish by sprinkling some salt.

    6. Bake for 8-12 minutes until the edges of the leaves get crispy and browned. Watch carefully as to not burn the chips. Enjoy!

    Total Time :

    20 mins 

    Prep Time :

    10 mins 

    Cook Time :

    10 mins 

    Servings :

    Tags

    Healthy / Low Cal, Gluten Free, Kosher, Vegetarian, Quick & Simple, Vegan, Snack

    See Full Recipe
    Curry Pork Chops

    Tired of bland pork chop recipes?  ...

    calvintang98 calvintang98
    Curry Pork Chops
  • Description

    Tired of bland pork chop recipes?  Look no further!  This is a simple, yet refreshing marinate for the other white meat.  It is great for a medium-sized potluck or a 6-8 people dinner.

    Ingredients

    - 4 lb pork chop 
    - 1/8 lb of white sliced mushrooms
    - 4 to 6 cloves of garlic (minced)
    - 2 medium yellow onions (sliced)
    - 1/4 cup of curry powder
    - 3 tbsp of garlic salt
    - 1 tbsp of cumin
    - 2 tbsp olive oil

    Directions

    1.  Chop up onion and garlic.
    2.  Put slices of porkchop, onion, garlic, mushrooms, and all the above ingredients in a mixing bowl.  Then stir.
    3.  Saran-wrap the mixing bowl and let it chill in the fridge for 2-3 hours.
    4.  Heat up a cast iron pan to medium heat for 2 minutes or till hot.  Then, add olive oil.
    5.  Separate the onion and garlic from the porkchop slices as much as possible into a small bowl.
    6.  Grill the porkchop slices (without onion and garlic) 2-3 minutes on each side, depending on how thick they are.  
    7.  Add the sliced onions, minced garlic, mushroom slices, and 1 teaspoon more of olive oil in the middle of the pan and grill for another 2-3 min.
    8.  Turn off the grill/stove and let the pork chops cook for another 1 min on each side for extra-crispy result.
    9.  Transfer porkchop slices on to serving plate and let it rest for 3 minutes before eating.

    Total Time :

    30 mins 

    Prep Time :

    15 mins 

    Cook Time :

    15 mins 

    Servings :

    Tags

    Lunch, Dinner

    See Full Recipe
    Ca Kho To

    This dish defines Vietnamese soul food. ...

    thuydaldee thuydaldee Renton
    Ca Kho To
    Braised Fish in Clay Pot
    Submitted by:
    Renton
     
  • Description

    This dish defines Vietnamese soul food. Typically served with a catfish hot and sour soup (Canh Chua).

    Ingredients

    - 6 slices of catfish
    - 1/4 cup vegetable oil
    - 1/4 cup fish sauce
    - 4 tbls low sodium soy sauce
    - 1/2 tsp salt
    - 2 tbls sugar
    - 1 tbls of crushed sate pepper
    - 4 cloves of garlic, smashed
    - 2 tbls black pepper
    - 2 tsp thick sweet soy sauce
    - 1/4 cup Coco Rico or water

    Directions

    1. Heat up the oil in the clay pot or dutch oven on Med high heat.

    2. Add the smashed garlic to the oil.

    3. Slightly brown the catfish on both sides.

    3. Add all of the seasoning (except the black peper) into the pot, flip the fish over a couple of times to mix around the seasonings.

    4. Add the coco rico last to the pot.

    5. Lower the heat and keep the pot at a slow simmer with the lid on until the sauce is at a gravy consistency.

    Serve hot with rice and enjoy!


     

    Total Time :

    30 mins 

    Prep Time :

     

    Cook Time :

    30 mins 

    Servings :

    Tags

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

    See Full Recipe
    Banh Canh Do Bien

    This is my own spin on the traditional B...

    thuydaldee thuydaldee Renton
    Banh Canh Do Bien
    Seafood Coconut Udon
    Submitted by:
    Renton
     
  • Description

    This is my own spin on the traditional Banh Canh. The hint of coconut makes it like no other Banh Canh you will ever have!

    Ingredients

    - 1 whole fresh dungenous crab
    - 1lb fresh calamari, cleaned and sliced to 1/4 inch thick rings
    - 1lb flattened prawns (preferably with head on for stock) -see cooking tips.
    - 1 cup coconut milk
    - 2 packages of Vietnamese tapioca udon (Banh Canh Bot Loc)
    - Salt/Pepper/fish sauce to taste
    - Green scallions and pepper flakes to garnish

    Directions

    1. Boil the whole crab in large stock pot along with the heads of  the prawns, filling the water half way full. Cook for 30 minutes.

    2.  Strain the water from the crab into another pot and bring to a boil.

    3. Remove the crab meat from the shell and set aside. Try to keep the meat in large chunks.

    4. Add the calamari and prawns to the boiling pot of seafood stock and turn off the heat. The risidual heat will continue to cook the seafood without overcooking it.

    5. Add the coconut milk and season to taste with salt, pepper, and fish sauce.

    6. Add the crab into the individual bowls when serving. 

    7. Garnish and enjoy!

    Total Time :

    1 hr 15 mins 

    Prep Time :

    30 mins 

    Cook Time :

    45 mins 

    Servings :

    Tags

    Traditional, Lunch, Dinner, Served Hot

    See Full Recipe
    Kalbi Short Ribs (갈비)...

    An easy and tasty Korean dish to make fo...

    Namster Namster Founding Member Seattle, WA
    Kalbi Short Ribs (갈비)...
    Submitted by:
    Founding Member
    Seattle, WA
     

    Description

    An easy and tasty Korean dish to make for any meal. It is especially great for the grill to eat at BBQs!

    Ingredients

    - 3 lb kalbi short ribs
    - 1/2 cup soy sauce
    - 1/2 cup pineapple juice
    - 1/2 cup sugar
    - 1 tbsp garlic (minced)
    - 1 tsp kiwi (smashed)
    - 1/4 tsp ground black pepper

    Directions

    1. Prepare the marinade. In a pot, combine the soy sauce, pineapple juice, sugar, and garlic and bring to a boil while stirring all ingredients together.

    2. Let the marinade cool to room temperature. Stir in the kiwi and ground pepper to the mixture.

    3. In a large bowl, combine the kalbi short ribs and marinade, distributing evenly until all of the meat is coated.

    4. Cover and place in the refrigerator. Let it sit for at least 4 hours. 

    5. Cook the meat on a pan or over the grill. Enjoy!

    Total Time :

    4 hr 10 mins 

    Prep Time :

    4 hr  

    Cook Time :

    10 mins 

    Servings :

    Tags

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

    See Full Recipe
    Spicy Pollock (생선 조림)...

    This spicy pollock dish is a favorite ba...

    Namster Namster Founding Member Seattle, WA
    Spicy Pollock (생선 조림)...
    Submitted by:
    Founding Member
    Seattle, WA
     
  • Description

    This spicy pollock dish is a favorite banchan (side dish) that is made by simmering the fish in a seasoned broth/sauce. It has a slightly sweet, yet savory flavor to be enjoyed with rice and other accompaniments.

    Ingredients

    - 1 radish (about 5 thick slices)
    - 1 lb pollock fillets
    - 1-2 tbsp gochujang (Korean red pepper paste)
    - 1-2 tbsp soy sauce
    - 3 cloves garlic (minced)
    - 2 green onions (cut into 1 inch lengths)
     

    Directions

    1. In a large pot, lay the radishes flat along the bottom.

    2. Lay the pollock fillets on top of the radish layer.

    3. In a small bowl, mix together the gochujang, soy sauce, and garlic. Spread the mixture on top of the fish.

    4. Turn the heat on high and boil the fish. As soon as it starts boiling, turn the heat down to medium and keep simmering. As the sauce pools at the bottom of the pot, use a spoon to spread the sauce back on top of the fish. Do this occasionally for 30 minutes.

    5. Place the green onions on top and serve immediately.

    Total Time :

    40 mins 

    Prep Time :

    10 mins 

    Cook Time :

    30 mins 

    Servings :

    Tags

    Traditional, Served Hot

    See Full Recipe

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