Archive | Asian stuff RSS feed for this section

Alive and well!

16 Dec

Hello all, it’s been awhile and I’m sorry about that, but as Nerf 1 pointed out I recently moved to Chicago and am just starting to get settled down. Even though it’s mid December, the weather here has been surprisingly warm for the past six weeks I’ve been here but we had our first really big rainy day yesterday. What better dish for lunch than soup on a rainy day? But I didn’t want just Campbell’s chicken soup, I wanted something healthy with some saltiness and not too much fuss so I went to my go to favorite dish of udon with shitake mushrooms and spinach. It’s not quite a soup because there isn’t a bowl full of broth but I really love it because it’s easy and quick to make.  I got the recipe about a year ago off of NPR from an article all about tofu but because the recipe is so simple I don’t follow it exactly. For example, the recipe calls for about 10 shitake mushrooms, but I love mushrooms so much I add about 20 and a mixture of shitake and oyster. Basically I use whatever amount of whatever I have (half a bag of spinach instead of the instructed 4 cups of spinach) and it comes out tasty every time. Here is the recipe but tweak it however you’d like!

Image

1 tsp of toasted sesame oil

1 block of tofu (I use extra firm for easiness), cubed

2 teaspoons of olive oil (I honestly forgot about this ingredient all the times I’ve made this. I just either use the toasted sesame oil left behind or use a little more from the bottle).

6 cloves of garlic, sliced

10 shitake mushrooms, sliced with stems removed

4 cups of spinach

4 Tbs of soy sauce (I use low sodium soy sauce because I find regular soy sauce way too salty for my taste)

2 Tbs of sesame seeds

2 bunches of udon

Instructions:

  1. Cook the udon according to the package instructions.
  2. Over medium heat, heat the toasted sesame oil in a pan.
  3. Lightly fry all sides of the tofu cubes; when finished put in a bowl and set aside.Image
  4. Now add the olive oil to the same pan and add the garlic cooking for a few minutes over low heat.
  5. Add the mushrooms and a tiny bit of water; cook until tender.
  6. Add the spinach and soy sauce and cook until spinach is wilted.Image
  7. After being drained, add udon noodles and mix into vegetables.
  8. Toss in tofu and sesame seeds.
  9. Enjoy!Image
Advertisements

Japanese Inspired Root Vegetable Stew

5 Sep

Finally a Japanese inspired dish. With my father’s recent health condition, my whole family have been forced to look for different low carb and low fat meals. After weeks of boiled broccoli, I have finally had it. While I was flipping though the cookbooks for some inspiration, I came across a recipe for a daikon and chicken stew. Instead of chicken, I made a substitution with fish cakes and then added a few extra variety of root vegetables. The meal was quick and easy. If you can chop things roughly then boil them, then you can make this dish. Continue reading

Mom’s not so secret anymore cake recipe

22 Aug

So my Mom had suddenly decided she needed to pass on her own secret cake recipe to me over this weekend. This recipe has been years in the making and in my Mom’s opinion absolute perfection. I do agree it is pretty damn good cake, but it is not like a lot of cakes out there.

This cake is a variation of a chiffon cake and is more like the cakes you get from the Asian bakeries not like the cakes bought at most American bakeries. My major issues with some cakes out there is the heavy denseness, the grainy and overly sweet flavor. The texture of this cake is soft almost like an angel food cake, moist without being heavy and not too sweet. Because the cake is not overly sweet by itself, it makes a good balance for that sugary frosting that is going to be slathered all around. I find this cake to taste quite good on its own. Here are some of the pictures taken through out the process. Continue reading

Fatty Delicious Premium Ice cream

21 Aug

Want to make ice cream that taste like you took it from a tub of Häagen-Dazs? Now you can! I took this recipe from Alton Brown on the food network. It turned out great. The texture is rich and velvety like a pint of 4 dollar ice cream. The recipe is for vanilla ice cream, but my family is not a fan of these Western flavors. Instead of vanilla we added durian. Yes durian, the tropical fruit that smells like death. For those of you who are not familiar with durian, this tropical fruit is the size of basketball with a very hard and spiked outer layer.  Inside are fist size pillow of fruit that has the consistency of a very ripe avocado, has a sweet buttery flavor, but the smell of death. The smell is definitely an acquired taste as it smell something like the odor additives in propane gas. The basic ice recipe can be changed to your flavor of choice, but this is for a basic vanilla. Continue reading

The prologue to the oven double feature

12 Aug

Man I am on a roll! So we have starch (potato), protein (ribs), and dessert (shortbread), but we do not have any vegetables yet.  A meal is not a meal unless it is balanced. Salads are always a great side or small lunch anytime in the summer. It is requires close to no actual cooking and it is relatively healthy for you. Remember a salad can still be unhealthy for you if you soak it in fatty dressing and pile on tons of cheese and bacon. I have here a dressing that was inspired by something I had other day at a restaurant. When I was there I kept on thinking, this dressing would be so much better if there was less oil and the salad did not cost 12 bucks. So by what I remember from taste, I created this: Continue reading

%d bloggers like this: