Category Archives: Asian Flavors

Gochujang Tofu Stir Fry

We love, love Korean cuisine- this one is a play on the Korean flavors…

4 tablespoons Gochujang

2 tablespoons soy sauce

2 tablespoons honey

3 garlic cloves, minced

2 tablespoons Mirin

1 teaspoon salt

Mix the ingredients in a small bowl and keep aside.

1 18 ounces firm tofu package, cut into 1 inch cubes

3 tablespoons corn starch

1 teaspoon salt

¼ cup peanut oil

Transfer the tofu into a medium bowl, add the corn starch and salt. Mix well till all cubes are coated properly. Heat a frying pan with the peanut oil and brown the tofu on medium heat till all sides are golden brown. Drain on some paper towel and keep aside. Save the peanut oil for stir frying the veggies.

1 medium onion, sliced

2 cups Cremini or any mushroom of choice, slices

1 large red bell pepper, sliced

4 cups Chinese broccoli, or bok choy or spinach

3 green onions, cut into 1 inch pieces

2 teaspoons black sesame seeds

Heat a wok like pan with 2 tablespoons of the saved peanut oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the red pepper and cook for 2 to 3 minutes on medium heat. Add the greens and let them wilt and add the browned tofu and the gochujang sauce. Mix well and bring to a boil. Check for seasonings. Garnish with green onions and sesame seeds. Serve with jasmine rice.

Stir Fried Sticky Rice Cakes with Mushrooms and Bok Choy

1 pound ground turkey

2 teaspoons cornstarch

2 teaspoons soy sauce

2 teaspoons peanut oil

16 ounces rice cakes, soaked in water for at least 2-3 hours or overnight

4 cups baby bok choy, cleaned and sliced in halves

½ cup dried shiitake mushrooms, soaked for an hour in warm water, drained and sqeezed

2 cups fresh shiitake mushrooms, sliced

4 green onions, cut into ½ inch pieces

3 garlic cloves, crushed

2 tablespoons peanut oil

2 tablespoons shaoxing wine

2 tablespoons soy sauce

1 tablespoon dark soy sauce

2 tablespoons oyster sauce

Salt

Pinch of sugar

½ cup fresh cilantro, chopped

Transfer the ground turkey to a medium bowl. Add the cornstarch, soy sauce and peanut oil. Mix well and let sit.

Heat a wok like pan over high heat. Add the one tablespoon oil. Add the ground pork and cook on high heat for 2 minutes. Add the rest of the oil and add the fresh mushrooms and sauté for 3 to 4 minutes. Add the garlic, green onions, bok choy and soaked mushrooms. Stir fry on high heat for 3 to 4 minutes and add the shaoxing wine. Add the drained rice cakes and mix well. Add the soy sauces, oyster sauce, salt and sugar. Mix well and cook on low heat with lid on till the rice cakes are cooked through but still chewy. Check for seasonings and garnish with cilantro.

Asian Ground Beef and Orange Sauce

Continuing with the Asian theme this week… this one is inspired by a New York Times recipe… really, really yummy!

1 tablespoon peanut oil
1 inch fresh ginger, grated
1 jalapeno, seeded and minced
Juice and zest of 3 navel oranges, separated
3 garlic cloves, grated
¼ cup brown sugar
¼ cup rice vinegar
¼ soy sauce
1 tablespoon fish sauce
½ teaspoon cayenne pepper
1 tablespoon corn starch mixed with 2 tablespoon water
1 tablespoon peanut oil
1 pound ground beef
4 green onions, white and green parts cut into inch long pieces

Heat a wok like pan with the peanut oil. Add the ginger, jalapeno and orange zest and sauté on a low heat for 2 to 3 minutes. Add the garlic and sauté for another 2 minutes. Add the orange juice, brown sugar, rice vinegar, soy sauce, fish sauce and cayenne pepper. Bring to a boil and cook for about 5 minutes. Add the mixed corn starch and bring to a boil until the sauce is thickened. Take the sauce out and reheat the pan with 1 tablespoon peanut oil. Add the ground beef and sauté on medium high heat till the meat is golden brown. Take out an excess fat if desired. Add the sauce and bring to a boil. Mix well and check for seasonings. Garnish with green onions and serve with jasmine rice.

Indonesian/Thai Chicken Noodle Soup

This is an amazing noodle soup… filled with yummy flavor. I saw the recipe in the New York Times and liked it but I changed it as I was cooking and tasting.. I think my version is much better…

1 pound chicken thighs with bone and skin
2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot
6 kaffir lime leaves, fresh or frozen (optional)
1 teaspoon kosher salt, more to taste
1 teaspoon black peppercorns
1½ tablespoons coriander seeds
2 teaspoons cumin seeds
3 shallots, peeled and halved
3 cloves garlic, peeled
1½ teaspoons turmeric
2 tablespoons finely minced ginger
3 tablespoons peanut oil
½ cup coconut cream
Juice of one large lime
2 tablespoons chopped mint, Thai basil and cilantro leaves
1 pound noodles of choice
Quartered limes
chili paste (such as sambal) for serving

Place chicken pieces in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred and chop meat into bite-size pieces.

Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)

Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.

Add the stock to the cooked spices. Bring to a simmer and cook 10 minutes.

Transfer the broth in a blender and blend all the aromatics and spices. Transfer back to the pan and bring back to a boil. Add the coconut cream and check for seasonings. Turn off heat under soup and stir in lime juice and garnish with the herbs. Cook noodles according to package directions.

To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup. Top with lime pieces, chili paste and some sautéed greens (I used mini bok choys)