Hot and Sour Egg Flower Soup

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everyone says i cook too much east asian food. i guess its true, but i never tire of it. i mean, there’s so much to discover. and this of course includes chinese food. these are adapted from martin yan recipes:

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sichuan spicy noodle salad

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macanese steak with mushrooms

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hot and sour egg flower soup

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hakka shrimp-stuffed eggplant with black bean sauce

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gum-lo wontons with seafood sweet and sour sauce

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fujian fried rice

here’s the recipe for the soup:

3 dried black mushrooms
1 dried wood ear mushroom
2 ounces dried bean thread noodles
4 cups chicken broth
1/4 cup carrot, sliced thinly
1/2 package medium tofu, cut into 1/2-inch dice
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon chili garlic sauce
2 teaspoons sugar
1 tablespoon cornstarch, drissolved in 2 tablespoons water
1 egg, lightly beaten
1 green onion, sliced thinly

1. soak mushrooms with warm water until soft, about 20 minutes. drain and slice thinly.
2. soak noodles with warm water until soft, about 10 minutes. drain and cut into four-inch lengths.
3. bring the chicken broth to a boil in a large saucepan. stir in the mushrooms and carrot, simmering for about 2 minutes.
4. stir in the noodles, tofu, vinegar, soy sauce, chili garlic sauce, and sugar. simmer for about 2 minutes. pour in the dissolved cornstarch and cook, stirring, until the soup boils and thickens, about 1 minute. slowly pour in the egg, stirring the soup to create “egg flowers.”
5. ladle the soup into bowls and garnish with green onions.

Spicy Chinese Eggplant

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while its been pouring buckets outside, i’ve been inside cooking. (well i’ve been outside too, but that’s another story.) the theme this time was chinese.

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shandong stir-fry soup noodles

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spicy eggplant

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sizzling singapore chili shrimp

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chinatown roast duck

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daikon with bean thread noodles

here’s the recipe for the eggplant:

1/3 cup chicken broth
1 T hoisin sauce
2 t soy sauce
2 t lemon juice
1 t plum sauce
4 chinese eggplants (1 lb)
vegetable oil
2 t minced garlic
1 t minced ginger
1/2 jalapeno chili, sliced into thin rings
basil leaves
sliced green onions

1. prepare the sauce: stir the chicken broth, hoisin sauce, soy sauce, lemon juice, and plum sauce in a bowl until blended.
2. cut the stems from the eggplants, then cut them lengthwise into quarters, then cut crosswise into 3-inch pieces.
3. pour enough oil into a large saucepan to come to a depth of 2 inches. heat over medium-high heat and deep-fry the eggplant until tender. remove and drain on paper towels.
4. heat a wok over high heat until hot. add 1 tablespoon of oil and the garlic, ginger, and chili and stir-fry until fragrant, about 20 seconds. add the sauce and bring to a simmer.
5. add the eggplant and stir to coat. scoop onto a serving platter and garnish with basil leaves and green onions.

Sweet Potato Simmered with Kelp

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sunday evenings are always a bit naaraahat konandeh because they signal the end of yet another fantastic weekend. this time around the boy and i made up for not being able to spend valentine’s day together. (i know its a commercialized holiday and all, so i guess its not so bad that we still haven’t been able to spend one together.)

but i’m still trying to play blog catch-up, so i’ll make sure to write about my last two weekends in my next entry. for now i’ll make do with the japanese food i’ve been cooking as of late:

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burdock root and fried tofu soup

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chilled sesame-miso noodle salad

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octopus salad with radish sprouts

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toasted rice and salmon flakes in green tea broth

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sweet and sour lotus root

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sweet potato simmered with kelp

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soy-stewed beef

Here’s the recipe for the sweet potatoes:

Ingredients:

20 square inch pieces kombu (kelp)
1 sweet potato, cut into one-inch chunks with skin intact.
4 1/2 cups cold water
1/2 cup loosely packet katsuo-bushi
1 1/2 tablespoons sugar
2 tablesoons soy sauce
1 1/2 teaspoons mirin

1.  Place the kombu in a pot with the water. Let soak for 15 minutes, then place over medium heat. Remove the pot from the heat as soon as small bubbles begin to break the surface. Add the katsuo-bushi, scattering the flakes across the surface of the water. After 5 minutes, strain the broth with a fine sieve. Reserve the kombu pieces and slice into thin strips.

2. Place the potato chunks and kombu in a pot with the reserved stock and bring to a simmer over medium-low heat. Simmer for about 10 minutes, or until the potatoes and kombu are tender. Add the sugar, soy sauce, and mirin, distributing evenly. Simmer for five more minutes and then remove the pot from the stove.

3. Allow the vegetables to cool to room temperature in whatever cooking liquid remains in the pot, and serve.

Spinach Steeped in Dashi

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gohan

despite this entry’s lack of written substance, i’m hoping that at least the photos (somewhat) make up for it, at least until i have something more definitive to write about:


soy-braised hijiki and carrots


soy-stewed chicken with vegetables


foxy soup noodles


spinach steeped in dashi


silken tofu topped with mushrooms


dark miso soup with roasted eggplant


crisp fried sole in spicy vinaigrette


rice cooked with ginger

a number of the japanese dishes i’ve been learning to cook seem to be missing something by the time i’m done cooking it. i don’t know where i’m making a mistake, but i need to work on the seasonings. practice makes perfect, i guess.

Here’s the recipe for the spinach steeped in dashi:

1 bunch spinach, washed and drained
1 cup dashi (you can make this homemade with kombu and katsuo-bushi or purchase at any Japanese grocery)
2 tablespoons soy sauce
katsuo-bushi flakes and sesame seeds for garnish

1. Blanch spinach in a pot of boiling water for 30 seconds. Drain and squeeze out excess water. In a seperate bowl, mix dashi broth and soy sauce.

2. Arrange spinach on a serving platter and gently pour dashi mixture over the spinach. Garnish with katsuo-bushi flakes and sesame seeds and serve.