Japanese Beef Rolls. These beef rolls are so delicious! You can serve them as starters or even as a main course. This dish is definitely on my list for my next party. It's so easy to prepare and cook in less than 20 minutes! Japanese Beef Rolls Ingredients 8 thinly slices of Beef (sirloin) 8 stalks of Asparagus, trimmed 3 stalks of Scallions, halved 100g Enoki Mushrooms, trimmed 3 Tbsp Japanese Soy Sauce 3 Tbsp Mirin 1 Tbsp Cooking Oil Toothpicks or small skewers Method Preheat the oven to 400˚F (205˚C).
Prepare the basting sauce. Lay the beef slices, place the asparagus, scallions and mushrooms. Bake in the oven for 5 minutes and baste the beef rolls with the sauce. Boil the remaining sauce lightly and brush the beef rolls again. What's Cookin, Chicago?: Korean Style Short Ribs (Crockpot) I love cooking dishes of various ethnic cuisines. Doing so adds some fun in our usual meals and it's a great way to appreciate other cultures. Korean cuisine is one I haven't cooked in awhile so tonight we took our tastebuds to the deliciousness of Korean Style Short Ribs...Our favorite Korean dish would have to be Kalbi (or Galbi,) which are short ribs marinated in a sweet soy sauce mixture.
The short ribs traditionally used in this dish are sliced thin and crosswise, but for dinner, I used whole beef short ribs. Having made Kalbi using thinly sliced short ribs before, I must say that I prefer whole beef ribs instead. In general, whole short ribs do well when braised over a long period of time until they become tender. Korean Style Short Ribsrecipe adapted from Blisstree Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl.
Red Thai Meatball Curry - Naked Cuisine. Lets be real, I like curry any time of year, but there is something extra grand about a rich, full bodied Thai curry when the snappy weather starts to hit. Especially one with juicy ginger infused meatballs and creamy coconut chile lemongrass gravy. Dull cloudy days call for meals like these, with some pillowy jasmine rice, or if your weird like us, leftover Thanksgiving mashed potatoes. Unfortunately there was no turkey on the thanksgiving scene, since 2 people and a baby hardly qualifies for turkey feasting, a humble roast chicken gladly took its place. Though I suppose the real Canadian Thanksgiving is today, so technically we celebrate all that we are grateful for with this divine Red Thai Meatball Curry, and I tell you, it is worthy!
7 Remedies For the Autumn Blues Tea- drink tea, under a tree and watch the leaves fall to the ground on their way to becoming fertile soil for the oxygen giant to continue growing. Red Thai Meatball Curry Author: Chantelle Prep time: Cook time: Total time: Pork and Spinach Wontons Recipe & Video. Monday, December 10, 2012 Pork and Spinach Wonton I think the ultimate Chinese comfort food is handmade wonton in soup. Warm, soothing, gingery broth…..delicate, floating “clouds.” In Cantonese, wonton is pronounced wun tun 雲吞, which means “swallowing clouds.” The wonton wrapper is so delicate and thin. the wonton appear to be floating in the soup.
When I was in college, my girlfriends and I would get together and make hundreds of these and freeze them. There’s all sorts of ingredients that you can use to fill wonton. I normally eat wonton with a small dipping bowl of red vinegar and slivers of fresh ginger. Pork and Spinach Wonton Recipe Video Don't worry about the amount of salt used for the cabbage and spinach.
Leave a Comment. How To Make Fried Rice — Cooking Lessons from The Kitchn. If your experience with fried rice has only been the greasy, overly-salty affair from Chinese take-out, then you need to make this fresh, seasonally-inspired version — without delay! Grace Young's stir-fried rice is light and aromatic. Soy sauce and ginger are used for seasoning, but they're not so heavy that the vegetables get lost. You could eat this dish every day and never get bored. Here's a step-by-step guide on how to make quick, easy, and delicious fried rice at a moment's notice. Grace Young calls this recipe "lazy man's fried rice. " She says it's her go-to dish whenever dinnertime arrives and she's gotten so distracted with work that she forgot to cook anything. The key to good fried rice is having cold day-old rice in the fridge: not only does this mean the stir-fry comes together in a snap but it guarantees fried rice with the perfect chewy-tender texture.
Keep tasting the dish as you cook. Fried Rice Serves 4 Recipe from Grace Young, author of Stir-Frying to the Sky's Edge 1. Korean-Style Oven-Browned Short Ribs. 1/4 c light brown sugar 3 tbsp fresh ginger, chopped 6 whole green onions 2 tbsp rice vinegar 2 c water 3 lbs English-style bone-in beef short ribs, trimmed of external fat 2-3 tbsp sesame oil If you haven't yet, get your short ribs out of their packages and trim the excess fat.
That's two packages of bone-in ribs, weighing in at a combined total of 4.48 lbs, taken out of the packages and then trimmed of excess fat. Put all but the sesame oil in a Dutch oven, ensuring liquid covers the ribs. I added the liquids, then the solids, putting the garlic, ginger and onions over the beef. Bring to a boil, then reduce to a simmer; skim any foam from the surface. Beef brought to boil and then simmered 1.5 hours skimming foam occasionally; while quite tender, the beef was allowed to simmer another 30 minutes. Preheat the oven to 450° F. My ribs sat in the colander 10 minutes. Lay the ribs bone-side down on a broiler rack over the pan. Roast in middle of oven until rib edges become crispy, 10-15 minutes.
Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles. SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the '80s and '90s—high-end real ramen shops are springing up left and right on both coasts and everywhere in between.
As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. The real stuff is great, but sometimes only the add-hot-water pack will do. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. Mix-ins. Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles.
Chinese dumplings and potsticker recipe. Recipe: chinese dumplings and potstickers [warning: a long post] Do you know what that one recipe was that started you on your cooking passion? I have cooked since I was a kid, but I didn’t get serious until I was a sophomore in college and I felt this cultural obligation to make dumplings from scratch to celebrate the Chinese New Year. Dumplings have lodged themselves in my head as my link to Chinese cooking and culture, but even better than that – mastering dumplings gave me the confidence to go forward and try other recipes and techniques. for the pork filling I posted Making Chinese Dumplings with Jen on my website several years ago (it now lives here). There is an ungodly amount of chopping involved First off, the process for making the dumplings and the potstickers is the same until you actually cook them.
Adding some sesame oil, soy sauce, and cornstarch to the mix The biggest time sink in making dumplings (for me, anyway) is chopping everything into a mince. Pork filling is ready. How to Cook Sticky Rice the Easy Way and without a Steamer. Sometimes, I feel like all the brilliant friends I am fortunate to have, but perhaps don’t deserve, should be the ones writing this blog. My friend B very recently allowed me to share her Khao Na Gai recipe with you. Then a few weeks ago, my friend L showed me the only way he had been making perfect Thai sticky rice for the past several months. It’s done without a steamer.
I’ve tried this method many times since then, mostly just to prove him a misguided heretic. But in the end, I, too, have willingly joined the cult of splatter guard. And the post I had written and kept in the draft folder on 5 ways to perfectly steam sticky rice has suddenly been rendered obsolete. Photograph Credit: © Matthew Richards However, the problem which some of us have with these traditional steamers is the lack of storage space. The multi-tiered steamer, on the other hand, is not a uni-tasker. Ditto with an electric steamer which had been my go-to method of steaming until now.