Tag: tamarin

Udon Noodles with Sesame Pork

I love, love noodles.. here is another yummy recipe.

1 pound ground pork
1 tablespoon tamari
4 garlic cloves, grated
1 inch fresh ginger, grated
1 tablespoon Shaoxing wine

Mix the pork, tamari, garlic, ginger and shaoxing wine and marinate for 2 to 3 hours. Keep aside.

Sauce

2 tablespoons tamari
1 tablespoon Shaoxing wine
2 tablespoons oyster sauce
¼ cup Asian sesame paste
1 tablespoon rice vinegar
1 teaspoon honey

Mix all the ingredients and set aside.

2 tablespoons peanut oil
2 to 3 baby bok choy, chopped, whites and greens separated
½ cauliflower head, chopped
1 cup shiitake mushrooms, sliced
1 teaspoon Szechuan peppercorns, ground
1 pound Udon noodles, prepared according to package directions
1 ½ cups chicken broth

Heat a wok with peanut oil and add the Szechuan peppercorns. Saute for 20 seconds on medium heat and add the ground pork. Cook on high heat stirring and breaking the meat apart with a wooden spoon. Saute for 5 to 6 minutes or till golden brown. Take the meat out and add some more peanut oil and add the mushrooms. Saute on high heat for 3 to 4 minutes. Add the bok choy whites and cauliflower and sauté for 4 to 5 minutes on medium heat. Add the meat, noodles, sauce and chicken broth. Bring to a boil and cover on a simmer to cook the cauliflower through. Check for seasonings and garnish with bok choy greens.

Korean Style Shrimp Bowls with Brown Rice

In case you haven’t noticed- I am obsessed with Asian food- all kinds… especially yummy bowls filled with noodles, rice, delicious meats and veggies. This one is Korean inspired… check it out…

1 tablespoon butter
1 tablespoon olive oil
1 cup brown rice
2 cups water
1 teaspoon salt

Heat a medium saucepan with the butter and oil. Add the rice and sauté for 30 seconds. Add the water and salt and bring to a boil. Cover ¾ of the pan with lid and simmer for 20 minutes. Cover all the way with lid and cook for another 20 minutes. Set aside.

Shrimp

2 tablespoons gochujang (Korean condiment)
2 tablespoons orange juice
Zest of one orange
2 garlic cloves, grated
1 inch fresh ginger, grated
2 tablespoons tamari
2 teaspoons sesame oil
1 tablespoon honey
1 tablespoon rice vinegar

Mix the ingredients, taste, adjust and keep aside.

1 pound medium shrimp, peeled and deveined
2/3 cup all purpose flour
1 tablespoon cornstarch
1 teaspoon salt

Mushrooms

2 tablespoons peanut oil
10 ounces mushrooms, sliced
2 garlic cloves, grated
1 teaspoon salt
1 teaspoon sesame oil

Heat a pan with the oil and add the mushrooms. Saute on high heat for 3 to 5 minutes. Add the garlic, salt and sesame oil. Saute for another 2 to 3 minutes and keep aside.

Broccolini

2 tablespoons peanut oil
1 bunch broccolini, ends cut off
1 teaspoon salt

Heat a pan with the oil and add the brccolini. Saute on medium high heat till the greens are a bit soft but not over done- about 5 minutes. Add salt and keep aside.

4 eggs fried with a soft yolk if using

Arrange the rice with some shrimp, accompanied by the sautéed mushrooms and broccolini. Top with a fried egg and some sriracha if desired. Garnish with sesame seeds.

Yaki Soba with Beef and Chinese Broccoli

Can’t get enough of noodles!!! Yum, yum… we all love them and I love going to our local Asian grocery store to buy fresh noodles…

3 tablespoons tamari
3 tablespoons mirin
3 tablespoons oyster sauce
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon sugar
1 pound skirt steak, sliced against the grain into thin slices
2 tablespoons corn starch
1 teaspoon sesame oil
3 tablespoons peanut oil plus more
1 orange or red pepper, sliced
1 medium yellow onion, sliced
1 bunch Chinese broccoli, chopped
1 pound yaki soba fresh noodles, cooked according to package directions

Mix the tamari, mirin, oyster sauce, Worcestershire sauce, ketchup and sugar in a bowl and mix well.

Transfer the beef slices to a mixing bowl. Add 3 tablespoons of the sauce, corn starch and sesame oil to the beef. Mix well and marinate for 2 to 3 hours.

Heat a wok like pan with the peanut oil. Add the marinated beef strips and sauté on high heat for 2 to 3 minutes. Take out of pan and add more oil if needed. Reheat the pan and add the pepper and onion. Saute for another 2 to 3 minutes and add the Chinese broccoli and sauté for 2 to 3 minutes. Add the noodles and the rest of the marinade. Mix well and check for seasonings and serve.

Miso Ramen with Pork Broth

This dish is definitely a labor of love. I love eating a steaming hot bowl of ramen noodles and love to go eat it at Ippudo in NYC. It is the ultimate comfort food for me. Well, I got it in my mind to replicate the dish… it was quite an adventure from going to the Asian store and getting all the ingredients to finding pork bones… I went to three different stores to find the neck bones… it was all worth it as in the end I had a delicious broth and a yummy bowl of ramen. I made extra broth and froze the rest…

Pork Broth

1 to 2 pounds pork neck bones
Preheat oven to 400 degrees F, preferably on convection heat.
2 teaspoons instant dashi granules
1 tablespoon tamari
4 tablespoons red miso paste

Transfer the bones to a line cookie sheet and roast in oven for 45 minutes to an hour or till the bones are golden brown. Transfer to a stock pot and cover with water, at least 10 to 12 cups. Bring to a boil and simmer for 3 to 4 hours, adding water as needed. Skim any brown stuff that comes up to the surface. Turn the heat off and take all the bones out and let cool. Strain the broth and return to the stock pot, you should have about 8 cups broth. Bring to a boil and add the dashi granules, tamari and miso. Mix well and simmer for 10 minutes. Taste the broth and keep aside.

Take the meat off all the bones and shred and keep aside.

4 eggs

Place the eggs in a small saucepan and cover with the eggs with water. Bring to a boil and cover with the heat off. Let sit for 5 minutes and take the eggs out and place under cold running water. Un peel and keep aside.

1 bunch Chinese Broccoli, stems chopped off and chopped
2 tablespoons extra light olive oil
3 cloves garlic, chopped fine
Salt

Heat a wide frying pan with the oil. Add the Chinese broccoli and sauté on high heat for minute. Add the garlic and salt and continue sautéing for 5 to 6 minutes. Check for seasonings and keep aside.

Dried ramen noodles, enough for 4 people, cooked according to package directions.
4 green onions, chopped
½ cup cilantro, chopped
1 bunch enoki mushrooms, end cut off
Nori strips (dried seaweed)

Place the noodles in all four bowls. Top with enough of the very hot broth. Cut the eggs in half and place on top, sprinkle with a bit of salt. Add a bit of pork meat in all. Add the Chinese broccoli, the green onions, cilantro and mushroom in all the bowls. Top with cilantro and serve.

Thai Fried Rice with Red Curry Chicken

This is a delicious meal to make either through the week or on the weekend- maybe this would be a great Sunday meal as it is a bit involved with quite a few ingredients.. but it is worth it!

1 pound chicken thighs, skinless and boneless, cut in 2 inch pieces
2 tablespoons red curry paste
Juice of a lime
1 tablespoon tamari
1 tablespoon honey
1 teaspoon salt
2 tablespoons peanut oil

Marinate the chicken pieces in the red curry paste, lime juice, tamari, honey and salt for at least 2 hours, ideally 6 to 8 hours. Keep aside.

Transfer to a lined cookie sheet, drizzle with peanut oil and broil till both sides are brown. Change the oven to bake and finish baking the chicken till cooked through.

Rice

1 tablespoon butter
1 tablespoon peanut oil
11/2 cups brown rice, rinsed
Juice of half a lime
4 cups water or broth
2 teaspoons salt

Heat a pan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the lime juice, water and salt. Bring to a boil and simmer partially covered with a lid until the moisture is cooked off on the surface, about 5 to 10 minutes. Lower the heat and cover and cook for another 30 minutes or till the rice is cooked through. Transfer to a platter to cool.

Sauce

1 tablespoon creamy peanut butter, softened
Juice of a lime
3 tablespoons sweet garlic chili sauce
3 tablespoons coconut milk
1 tablespoon honey
1 tablespoon rice vinegar

Mix all the ingredients in a small bowl and keep aside.

2 tablespoons peanut oil
3 garlic cloves, grated
2 inch ginger, grated
1 cup shredded carrots
1 cup shelled and cooked edamame
1 orange pepper, chopped
2 eggs, beaten
½ cup cilantro, chopped
3 green onions, chopped
2 teaspoons salt
½ cup roasted peanuts, chopped

Add the cilantro, green onions and salt to the beaten eggs and keep aside. Heat a wok like pan with the oil. Add the garlic and ginger and sauté on medium heat for a minute. Add the carrots, edamame and the orange pepper. Saute on medium high heat for 2 to 3 minutes. Create a round space in the middle of the pan by moving the veggies aside and pour the egg mixture in the middle of the pan and stir on medium heat and slowly incorporate all the vegetables. Mix well and add the cooled brown rice. Mix well. Add the peanut sauce and check for seasonings. Mix well and serve with the chicken and chopped peanuts on top.

Sweet and Sour Shrimp

I saw a version of this recipe somewhere on tv.. I can’t remember where or exactly what it was.. I think it was a Filipino recipe. It looked fantastic with a fried egg served on top. I made a brown fried rice to serve with this delicious dish.. recipe coming up tomorrow!

Sauce

¼ cup ketcup
2 tablespoons Chinese rice wine
1 tablespoon tamari
1 tablespoon mirin
1 tablespoon sweet and hot garlic sauce
2 to 3 tablespoons water or broth

Mix everything in a bowl and keep aside.

1 pound medium shrimp, shelled and deveined
2 to 3 tablespoons cornstarch
Salt
Pepper
¼ cup peanut oil

Place the shrimp onto a flat platter. Sprinkle cornstarch, salt and pepper all over the shrimp. Heat a frying pan with the oil and brown the shrimp in batches on both sides on high heat briefly. Take out and keep aside.

2 tablespoons peanut oil
2 tablespoons fresh ginger, grated
4 to 5 green onions, chopped
1 red jalapeno pepper, deseeded and finely chopped
1 large orange pepper, cut into 1-inch squares
½ cilantro, chopped

Heat a wok like pan with the oil. Add the ginger, green onions and jalapeno. Saute on medium high heat for 2 to 3 minutes. Add the orange pepper and sauté for another 2 minutes. Add the shrimp, sauté for a minute and add the sweet and sour sauce. Mix well and bring to a boil and simmer until shrimp are cooked through but not over done. Garnish with cilantro and serve with rice. Add an egg if desired.

Soy Honey Halibut

We love halibut in my house. I was in the mood for a glazed salmon but unfortunately no one likes it except me, so I decided to go with the favorite! I was in the mood for Asian flavors- so I combined some soy, honey and vinegar, etc and came up with a homemade teriyaki kind of sauce- perfect for serving fish to kids.

1 pound halibut, cut into filets
¼ cup low sodium tamari
1 teaspoon Worcestershire
2 tablespoons honey
1 tablespoon rice vinegar
2 garlic cloves, grated

Add the ingredients to a small saucepan and bring to a boil. Simmer for 2 to 3 minutes until it thickens like syrup. Keep aside.

Drizzle of extra virgin olive oil
Salt
Pepper

Preheat oven to broil.

Place the filets on a lined cookie sheet. Drizzle with oil, salt and pepper. Broil for about 5 minutes. Glaze the filets with the tamari mixture and finish broiling till the fish is done. Finish off with some extra sauce and serve.