My favorite part about ramen are the marinated eggs and quite frankly, if I could order just a plate of those alone, I would. These soy-marinated eggs are a riff on ramen eggs, albeit with more garlic and a bit of vinegary and peppery tang. Make a batch of these ahead of time and enjoy them with breakfast or as a snack.
I like my yolks a bit jammier than in the photo below, so stick to a 6-minute cooking time (instead of 7 minutes, as I originally did) if you want a jammier consistency too.
6 large eggs at room temperature
3 garlic cloves, peeled
2 dried chiles de arbol
3/4 cup soy sauce
3 tablespoons mirin
2 teaspoons rice vinegar
1. Gently lower eggs into a saucepan of boiling water. When water returns to a gentle boil, cook 6 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool 3 minutes. Remove eggs from ice water and carefully peel.
2. Bring garlic, chiles, soy sauce, mirin, vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add eggs. Let sit at room temperature for an hour. Once cooled, transfer eggs and liquid to a bowl, cover, and refrigerate for 1 day.
Dungeness crab seasons ends this week, but there’s still time to get in one more crab recipe before it’s over. This crab cake recipe features corn, basil, and jalapenos, making it a perfect bridge between cold weather and warm weather cooking. Serve these as an elegant appetizer or as a light dinner alongside salad.
(Looking for a more classic crab cake recipe? I got you.)
1/2 cup mayonnaise
1 jalapeno, seeded and minced
1 clove garlic, minced
2 tablespoons chopped basil leaves
2 teaspoons capers, drained and chopped
2 teaspoons lemon juice
1. In a small skillet, heat 1 teaspoon of the butter over medium-high heat. Add the green onions and garlic. Cook and stir for 3 minutes or until softened. Place the mixture in a large bowl. Add the crabmeat, corn, bread crumbs, egg, mayonnaise, mustard, parsley, and pepper to taste; mix well. Divide the mixture into 12 portions and form into 1/2-inch-thick patties. Place the patties on a plate and chill for 1 hour.
2. Meanwhile, in a small bowl, stir together all of the aioli ingredients and set aside.
3. In a large skillet, heat the remaining 2 teaspoons butter and the oil over medium-high heat. Dredge each crab cake in the cornmeal, turning to coat evenly. Sear the cakes for 5 to 6 minutes per side or until golden brown. Serve crab cakes hot with Basil-Jalapeno Tartar Sauce.
I was sort of obsessed with eating all the things when I visited Singapore a few years ago. I mean, it’s the best food city on earth (don’t @ me). When it was time to leave, I realized I hadn’t yet tried one of the most Singaporean of snacks, curry puffs! Think curried chicken and potatoes in a deep-fried pastry shell. Yeah. I hurriedly bought one at Changi Airport right as we were boarding and savored the carby, meaty, buttery goodness right before saying goodbye.
I can’t find curry puffs in the Bay Area, but I can make them with relative ease at home. I take a shortcut with puff pastry and I oven bake them so they’re a bit healthier, but they’re just as delicious.
1 small potato, boiled, peeled, and cut into cubes
1 tablespoon vegetable oil
2 teaspoons minced ginger
1/2 onion, chopped
2 green onions, sliced
1/2 pound boneless, skinless chicken breast, chopped
2 tablespoons curry powder (I used a blend of Madras curry powder and homemade Jaffna curry powder)
1 teaspoon soy sauce
1 egg yolk mixed with 1 tablespoon water
1 sheet puff pastry, thawed
1. Place a wok over high heat until hot. Add oil, then add ginger, onion, and green onions, and stir-fry for 5 minutes, until onion begins to brown. Add chicken and stir-fry for another 2 minutes. Stir in potato, curry powder, and soy sauce. Remove from heat and let cool. Transfer mixture to a large bowl and lightly mash with a potato ricer.
2. Preheat oven to 375F degrees. In the meantime, on a floured board, roll out puff pastry to a thickness of about 1/4 inch; cut into 4-inch circles. Place 1 tablespoon filling on each circle. Brush edges with egg wash, fold dough to make half-moons, and press edges to seal.
3. Place on a lightly oiled baking sheet. Brush tops with remaining egg wash. Bake until golden brown, about 25 minutes. Serve warm.
Crispy, salty, and savory, these Vietnamese-style spring rolls are fried to perfection and make a delicious appetizer. I’ve adapted these from the traditional version: I use ground turkey instead of pork, and I shallow-fry instead of deep-fry. And you know what? Even though they’re labor-intensive, I prefer them to the restaurant version.
Make sure to make enough nuoc cham dipping sauce to go with these spring rolls: the bright, tart sauce cuts through the spring rolls perfectly.
1 pound ground turkey
2 shallots, minced
3 cloves garlic, minced
1 carrot, peeled and shredded
1 ounce bean thread noodles, soaked in warm water for 20 minutes, drained, and cut into 1-inch lengths with scissors (about 1 1/2 cups)
1/4 teaspoon black pepper
1/4 cup plus 2 tablespoons fish sauce
40 round rice papers
Vegetable oil for frying
1/4 cup lime juice
1/4 cup water
2 teaspoons rice or apple cider vinegar
1 teaspoon sugar
1 Thai bird chile, minced
1. Combine 1/2 teaspoon minced garlic, 1/4 cup fish sauce, lime juice, water, vinegar, sugar, and chile in a bowl and stir to dissolve the sugar. Set aside.
2. Place the turkey in a mixing bowl and add the shallots, remaining garlic, carrot, bean thread noodles, black pepper, and remaining fish sauce and mix well. Set aside.
3. Set out two large plates. Fill a wide bowl or basin with 2 inches of warm water. Wet 1 paper until softened, then place on one of the plates. Place 2 tablespoons filling in a line about 5 inches long across the wrapper, leaving a 3/4-inch border at either end of the line. Fold the edge nearest you over the filling, fold over the sides of the rice paper, and roll up tightly. Place on the other plate, cover with a damp cloth, and repeat with the remaining papers and filling.
4. When ready to fry, set out another large plate lined with paper towels. Place a stable wok or heavy skillet over medium high heat and add oil to a depth of about 1 inch and heat until hot. Add the rolls one at a time to the pan, being careful not to splash yourself with oil, without crowding, and make sure the rolls aren’t touching. After you add the rolls to the oil, they’ll bubble and the rice paper will change texture. Use a spatula or heat-proof tongs to gently turn the rolls so they cook evenly. Cook for 8-10 minutes, until lightly golden all over, then use a slotted spoon to transfer to a paper towel-lined plate. Repeat with the remaining rolls.
5. Cut each cooked spring roll in half on the diagonal and arrange on a platter alongside the nuoc cham dipping sauce and serve warm or at room temperature.