Brussel Sprouts with Chinese Bacon

Posted on March 24, 2013 by Dthing

Remember the things you hated eating as a child?  I hated anything that was not meat or sweet.  Like any child, I hated vegetables.  Especially anything green and bitter.   Now I love vegetables even the bitter ones.  I don’t recall when it happened but I’m sure I was starving and had nothing but vegetables to eat.

I had brussel sprouts recently and now it is one of my favorites.  I like it very simple too.  I love it pan fried with pancetta and olive oil.  I have used Chinese sausage as well.  This version will be with Chinese bacon.

Ingredients

  • 1 lb brussel sprouts
  • 1/4 cup diced Chinese bacon
  • olive oil

Rinse brussel sprouts and cut in half or in slices.

Use a wok.  The wok will heat up nicely and char the brussel sprouts.  I’ve tried cooking in the oven but I tend to over cook them before getting a nice crisp.

Heat up wok on high heat.  Add oil.  Once pan is hot, carefully add diced bacon and sauté for 1 minute.

Add the brussel sprouts.  If you prefer not to use Chinese bacon, add sea salt instead.  I have a small bottle of white truffle sea salt.  It’s amazing with the brussel sprouts.  But regular sea salt is great as well.

Stir and let them sit undisturbed for about 5 mins.  This will help char them which gives it a nice smoky finish.

Stir and let the other side sit for another 10 mins.

And it’s done!  Serve as a side dish or over a bowl of rice.

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Mussel Shooters

Posted on March 24, 2013 by Dthing

My friends and I love to get together and eat.  We love BBQs (of course) or pot lucks.  My friend made mussel shooters for one of my parties and it’s been a hit ever since.  I never made it since it seem so difficult.  She finally shared the recipe and it is so easy to make.   She tops it with tobiko and quail eggs.  I think it’s a cool and delicious appetizers.

Ingredients

  • 2 lb New Zealand frozen mussels
  • 1/2 cup ponzu
  • 1/2 cup ponzu soy sauce or 1/4 cup soy sauce
  • 1 tablespoon  sugar
  • 2 teaspoon salt
  • 1/4 cup minced cilantro
  • thinly sliced Thai chilies
  • tobiko – flying fish roe (optional)
  • quail eggs (optional)

New Zealand mussels are larger in size and will be easier to handle for this recipe but any will do.

The mussels I am using are frozen.  Clean the mussels by rinsing under warm water for 5-10 mins to thaw.  Use a stiff brush to remove any sand or debris.  Also pull out in debris around the beard by tugging with your fingers.

In a large pot boil the mussels shell on for 10 mins.   Drain and wait until cooled.

Once cooled remove the mussels from the shell and remove from the shell.   You can save the shells for serving.   Finely chop the mussels.  Add the cilantro and chilies.  The quantity of the chilies will vary.  I can handle the heat.  I used 6 Thai chilies.  I also like to add a 3 tablespoons of tobiko in the mixture.

Now add the ponzu soy sauce, sugar, salt, and ponzu.

Toss all the ingredients together.  Taste and adjust seasoning.

I served mine on metal Asian spoons and topped with tobiko.

If you are brave, top with a quail egg.  The saltiness of the eggs cuts against the tartness of the ponzu.  Also can be served on the mussel shells.  Make sure to clean off all the dirt and debris from the outside of the shell before using.

How’s that for an appetizer!

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Beef and Broccoli

Posted on March 24, 2013 by Dthing

When we moved back to SLC from Huntington Beach, I used to help out at Southeast Market on the weekends.  It was a tough few years.  The market was not as fully staffed as it is today.  The boyfriend worked 7 days a week and I had a full time job elsewhere.  We rarely saw each other except at the market.  He called it QT-Quality Time together.  While working there, I was often asked how to make Chinese beef and broccoli.

Beef and broccoli is easy to make.  It is an affordable meal and can be serve over rice or noodles.  The key is keeping the broccoli crisp.  Just blanch the florets and toss in towards the end.   This works with any vegetables in stir fry.  I hate eating a flavorful dish with mushy veggies.

Ingredients:

  • 1 lb beef (flank, sirloin or tenderloin)
  • 8 oz lo mein noodles
  • 1 lb broccoli florets

Marinade

  • 1 teaspoon baking soda
  • 1 tablespoon corn starch
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 tablespoon soy sauce
  • 2 tablespoon water
  • 2 tablespoon vegetable oil
  • 1 teaspoon salt
  • 3 chopped garlic cloves

Sauce

  • 1/3 cup oyster sauce
  • 2 tablespoon soy sauce
  • 2 teaspoon sugar
  • 1 tablespoon Chinese rice cooking wine
  • 1/3 cup water

Start by slicing beef thinly across the grain.  In a bowl, mix marinade ingredients and add beef.  Set aside for 30 mins.

In a separate bowl, mix together the ingredients for the sauce.  If you are tossing with lo mein noodles, adjust ingredients by 1.5x the amounts.  This will make enough to coat the noodles.

Today I am making it with lo mein noodles. Cook according to the package.    The package says to boil for 2-3 minutes.  It took about 10 mins to get it right.

Next blanch the broccoli.  Blanch in boiling water for about 2 mins.  Drain and place in an ice bath.  This will help shock them and stop the cooking process.  It will help keep them crispy.   If you do not have ice on hand use very cold water. Once cooled, drain again.  The broccoli should be a nice vibrant green.

The meat should be ready now. In a wok or large saute pan, add some oil on high heat.  When the pan is hot, add the beef.  Spread out the meat around the pan and toss after browed.  If your pan is not large enough, do in multiple batches.

When the meat is ready, add the sauce and stir.  Once the sauce becomes thick add the cooked broccoli and toss quickly.

Lastly add in the lo mein noodles or simply serve over rice.

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Cafe Sua Da (cà phê nâu đá)- Vietnamese Iced Coffee

Posted on March 23, 2013 by Dthing

I have to admit I am a caffeine addict.  It is rare that I go a day without coffee.  If you have seen the movie, The Last Samurai, remember when Tom Cruise goes through an alcohol withdrawal and yells,”SAKE! SAKE! SAAAAKKKKEEEE!”  Yep, that’s what the boyfriend faces on Sunday mornings with me, “Coffee!  Coffee! COOOFFFFFEEEE!!!”

Since the days are getting warmer, I crave ice coffee.  Not just regular ice coffee but cafe sua da. Cafe sua da is a Vietnamese iced coffee made with dark roast coffee and sweetened condensed milk.  The coffee is made using a small individual drip filter.  It is strong, rich, and creamy.

Ingredients

  • 4 tablespoons dark roast coffee – (medium coarse ground works best)
  • 2-4 tablespoons condensed milk
  • crushed ice
  • hot water
  • whipped cream (optional)
  • single cup Vietnamese coffee press

You can buy a Vietnamese coffee press at our store or most Asian markets.  I’ve never tried it with a normal coffee press.   Just doesn’t seem right.

The most traditional coffee method is to use either Cafe du Monde or Trung Nguyen coffee.  I’m using a double dark french roast.

Cafe du Monde Coffee and Chicory is from the famous coffee stand New Orleans French Quarters.  They are known for their chicory coffee and beignets.  Cafe du Monde is on our list of places to visit.  Coffee and beignets!!!

The chicory root is added to their coffee blend.  Chicory is the root of endives.  Adding it to coffee helps cuts the bitterness and adds a mild chocolate flavor.

Trung Nguyen coffee is imported from Vietnam.  This is more traditional than using Cafe du Monde.  Coffee in Vietnam does not have chicory added.  The coffee is suppose to have a little bit of butter flavoring and cocoa added which gives the coffee a caramel like taste.

I’m using Gavina Double French roast.  It is a really strong bitter roast.  I think it is perfect with the condensed milk.  Unfortunately they are sold directly from Gavina and in large volume packs.  This is available at SouthEast market in smaller volume.

Start by adding the condensed milk to a tall glass.  You can add more or less depending on how what type of coffee you are using.   I ann using 4 tablespoons since the double french is super strong. The boyfriend likes it with 3 tablespoons.  I like Longevity brand condensed milk.  You can use low fat condensed milk but it will not give you the same rich sweet and buttery result.

Next, place filter onto of a glass cup and add the coffee to the bottom of the coffee press.

Now tighten the press on top of it.  The more you tighten, the slower the drip and the stronger the coffee.

Add boiling water to the press and fill to the rim.

Cover with the lid.  Now wait.  and wait. and wait.  This is a slow drip.  It will take some time.

Once the water empties, add more water.  This is optional if you do not want to have it as rich and thick.  The boyfriend likes it strong and lush.  But I prefer not to have a heart attack quite yet.

Once the coffee is done dripping, stir coffee and condensed milk thoroughly. Fill a glass with ice.

Pour coffee into glass of ice and drink up!

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Banh Xeo – Vietnamese Crepes

Posted on March 18, 2013 by Dthing

Well it’s been some time since I added recipes to the blog and I think I’m ready to start posting again.  Don’t get me wrong.  I’ve been cooking.  Like all the time.  But I recently developed a slight addiction to British TV.  Ok it’s been more like an obsession.  Dr. Who. Downton Abbey. Sherlock.  Lucky for you I am now all caught up on the shows.  So let’s begin.  First on the list, banh xeo.

Banh xeo is  a Vietnamese crepe made from rice batter and stuffed with pork, shrimp and bean sprouts.  Coconut milk is added to sweeten the crepes and a touch of tumeric is added to give it a nice vibrant color.  The crepes are served wrapped with lettuce and Asian herbs and dipped into fish sauce.

Ingredients:

Batter

  • 1 package banh xeo mix, or 2 c rice flour and 2 tsp turmeric
  • 1/2 teaspoon salt
  • 2 cup water
  • 1 cup canned coconut milk or 1 cup beer
  • 1/4 cup green onion, thinly sliced
  • vegetable oil

Filling

  • 2 cups bean sprouts
  • 1/2 lb  pork shoulder or pork butt or pork belly
  • 1/2 lb shrimp
  • salt
  • oyster sauce
  • fish sauce

Dipping Sauce – See Spring Roll recipe for directions

  • 1 cup water
  • 1 cup sugar
  • 1/4 – 1/3 cup fresh squeezed lime juice
  • 1/3 – 1/2 cup fish sauce
  • 1 garlic clove mince
  • chili garlic sauce or crushed thai chilies

Accompaniments

  • Lettuce
  • Asian herbs (mint, perilla, cilantro)
  • pickled daikon and carrots
  • cucumber

In a mixing bowl, combine banh xeo mix, coconut milk, water,  and mix well.  You can make your own batter or use the banh xeo mix.

Add the green onions and set aside.

Marinate the pork with 2 tablespoon oyster sauce and 1 teaspoon fish sauce.   Heat pan on medium high heat.  Add vegetable oil and cook pork.  Remove from pan and set aside.

Season shrimp with 1 tablespoon oyster sauce and 1 teaspoon fish sauce.  Heat pan on medium high heat.  Add vegetable oil and cook shrimp.  Remove from pan and set aside.  Once cooled, slice shrimp in half.

Now to make the crepes.  Heat some oil in a non-stick pan on medium heat. Add some shrimp, pork and bean sprouts.  Distribute the mixture evenly around the pan.

Pour in enough batter to cover the surface of the pan.  This should be about a ladle or so.

Give the pan a swirl to distribute a thin layer of batter around the pan.  The thinner the layer the crispy the crepe.    Place a lid over the pan for about 2 mins. This will help cook the batter thoroughly.

The edges will begin to curl up.  Add a small about of oil to get it extra crispy and cook for another minute.  Gently fold the  pancake in half.  Tip up your pan and carefully slide onto a plate.

To serve, wrap some bites of banh xeo in lettuce and Asian herbs and dip into sauce.

I prefer to eat it like pancakes.  Pour some sauce on top and dig in!

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Ramen (Southeast Market style)

Posted on March 13, 2013 by Dthing

Ramen.  Ramen.  Ramen.  I love ramen.  Not the Top Ramen you had in college.  Japanese ramen.   Tons of flavor.  And really chewy noodles.  Oh how I love ramen!  The most common types of ramen broth are shoyu (soy sauce), miso, or tonkotsu (pork bone).  You have to try spicy miso as well.   Popular toppings include:  sliced chashu (pork), corn, pickled bamboo shoot, finely sliced scallions, soft boiled egg, and bean sprouts.

Since I am having a sudden craving for it, I will have to do with what is in the fridge.

Servings 2

(All ingredients available at Southeast Market)

Ingredients

1 package Sun Noodle Brand Ramen (Shoyu Flavor)
1 cup Bok Choy
1 Bag – Huong Duyen – Cooked Beef Meat Balls (16 oz.)
10 – White Shrimp

Other Ingredients -

1 cup Bean Sprouts
2 Eggs
1-2 tablespoon Yama Moto Yama Brand Momi Nori Roasted Shredded Seaweed (Plain), 2.1 oz.

First, prepare your vegetables.  Pull apart the stems from the stalks, and rinse your vegetables.  Or you can cut the bok choy into quarters.   Blanch your vegetables for about 2-3 minutes in boiling and set them aside.

You can get creative and use any brand/flavor of ramen.  I used Sun Noodle Brand – Ramen (Shoyu Flavor is my favorite!).  The other flavors from this brand are:  pork, miso, soy sauce vinaigrette, and spicy sesame.

Add the 2 packets of ramen noodles (from the Sun Noodle Brand – Shoyu Flavor) in 7 cups of boiling water for 2-3 minutes.  Stir the ramen occasionally to prevent it from sticking together.  Pour your pot of ramen into a strainer and rinse under cold water.  Make sure you rinse the starch from ramen thoroughly.

Tip:  Spray Pam to your pot of boiling water to help noodles and pasta from sticky together.

Next, for the soup base, boil approximately 3 cups of water and mix the 2 packages of assari shoyu ramen soup sauce.  You’re soup base is ready.

Make 2 hard-boiled eggs and peel the shells.

I wanted to kill two birds with one stone for the meatballs and shrimp so I boiled them together.  Boil the meatballs and white shrimp on medium to high heat for about 10 minutes.  When the shrimp begin to curl and turn pinkish orange, they are ready.

Assemble your bowl by adding the broth first.  Then the noodles and finish with your topping of choice.

I’m a hardcore carnivore so I added 5-8 meatballs and 4-5 white shrimp into my bowl.

Remember to always eat your vegetables! :) Add 6-8 pieces of the bok choy into your bowl.

Grab 1 peeled hard-boiled egg, slice it in half and place them in your bowl of ramen.

Garnish:
Add ½ handful of roasted shredded seaweed.  Add a few dashes Togarashi for some heat.

Here’s another bowl I made with sliced pork belly, shiitake, enoki mushrooms, corn, and fried shrimp cake.

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Pad Thai

Posted on March 12, 2013 by Dthing

This year it will be our tenth anniversary for the boyfriend and I.  Ten years.   It’s amazing how fast it has gone by.  This is a big anniversary for us.  We are hoping to make it to Thailand to celebrate.  Oh how I would love to try pad Thai from a street vendor!  Until then I will have to make it myself.

Pad Thai is a very popular Thai dish.   If you have tried Thai food, you have probably tried pad Thai.  There’s various way to make it.  This is a simple method.

Servings 4-5

Ingredients:

  • 1 pack Pad Thai Noodle  (Size: 16oz x 3mm)

Pad Thai Sauce:

  • 1/4 cup fish sauce
  • 1/2 cup palm sugar
  • 1/4 cup tamarind concentrate

Other Ingredients

  • 1 lb shrimp or chicken
  • 1 cup bean sprouts
  • 2-3 green onions or Chinese chives
  • 2 -3 eggs
  • 3 cloves garlic minced
  • 1/2 – 1 lime
  • 2 tablespoons roasted peanuts
  • crushed dried Thai chili peppers (optional)
  • vegetable oil

Begin by soaking the noodles in a bowl of warm water to soften while you prepare the other ingredients.  This should take at least 15-30 minutes.
The noodles should be flexible but not mushy.

Cut the green onions and set a few for a garnish. Rinse the bean sprouts. Mince the garlic. And crush the garlic and chili peppers.

Begin to prepare the pad Thai sauce.  Over medium heat combine fish sauce, tamarind concentrate, and palm sugar.  The sauce will be ready when your palm sugar is dissolved.  Taste and adjust to your liking.   Remove from heat. OR if you prefer, you can buy prepared pad Thai sauce.

Then drain your noodles.  Don’t worry if their a little firm, it’ll soften up when it’s placed over heat.

In a wok or deep pan, heat 3 tablespoons of oil and cook your shrimp/chicken.   Remove from the wok when ready.

Add more oil to your wok/pan.  Add the minced garlic and fry.   Add the noodles and let it cook for about 1 minute.

Next add some the pad Thai sauce.   Make sure you fully coat your noodles with the sauce and taste.  Add more sauce if needed.  Push the noodles to one side of the wok.  Crack the egg into the wok and scramble for about 30 seconds.  When it’s almost cook toss in the noodles.

Add the remaining ingredients into your wok and toss.  The noodles should be soft and chewy.  If it is too hard, add some water.

Your pad Thai done! Garnish with roasted crushed peanuts, a lime wedge, and crushed chilies. Feel free to add more lime, fish sauce or crushed dried chili to your taste.

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Chicken Satay

Posted on July 18, 2012 by Dthing

Satay is a common item at Thai restaurants.  It actually originated from Indonesia and Malaysia.  It is a simple dish to serve as an appetizer for parties or BBQs.  It can be made with chicken or pork.  Satay refers to the method of cooking not the sauce.  The meat is skewered then grilled.  Meat on a stick.  What can be more wonderful?

Servings: 10-15 Skewers

Ingredients:

  • 2-2 1/5 lb chicken breast cut into strips
  • 1 packet satay powder (tumeric, sugar, curry powder, soy sauce)
  • 2 tablespoon curry powder
  • 1/3 cup oyster sauce
  • 1 tablespoon fish sauce
  • 1/3 cup coconut milk
  • 1 teaspoon salt
  • 10″ bamboo skewers

Soak the skewers for at least 30 mins.  This will help prevent the skewers from burning and catching on fire.

Marinate the chicken with all the ingredients and set aside for 30 mins.  I’m using Lobo Satay mix.  If you cannot find it, add tumeric powder, sugar, soy sauce, and more curry to the rest of the ingredients.

Satay can be eaten alone or with a peanut dipping sauce.  I don’t have time to make the sauce.  I’ll post later.  For now, I’m serving it with a pre-made sauce which is quite tasty.

Skewer the chicken.  I use 1-2 strips per bamboo skewer.

Next you will want to grill the chicken skewers on a charcoal or gas grill for several mins until done.  If the boyfriend isn’t home to turn on the gas grill for me, I will bake the skewers in the oven for 15-20 mins at 350 then on low broil for 5 mins or so to get a nice char.   (I know how to turn on the grill but I prefer not to.  I have this weird fear of gas and propane explosions).

Another easy recipe.  Enjoy!

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Green Papaya Salad

Posted on July 17, 2012 by Dthing

Papaya salad is one of my favs.  I’m really not sure if it originated in Northern Thailand or Laos.  Every Lao will say it’s a Lao dish.  And I’m sure Thais say the same thing.  It’s called Som Tom in Thai and Tom Som in Lao.   The Thai version is more sweet and sour, not so spicy.  The Lao version is spicier and saltier.  I love how my mom makes it.  It’s like a nuclear explosion of spices went off in mouth.  She makes it sooooo hot it leaves a ringing in your ears.  And I learned how to make it from her.  But…most are familiar with the Thai version.

Ingredients:

  • 4 cups shredded green papaya
  • 1 julienned peeled carrot or 1 cup cup long green beans
  • 1 cup halved cherry tomatoes
  • 1 garlic clove
  • 3 Thai chilis (PG rated)
  • 1/2-3/4 fresh lime juice
  • 3-4 tablespoon fish sauce (nam pa)
  • 1-2 tablespoon sugar

Lao Version- also add the following:

  • 2 teaspoon shrimp paste
  • 1 tablespoon pickled crab sauce
  • 1 tablespoon fermented anchovy sauce (pa deak)
  • add an obscene amount of Thai chilis

Tools:

  • Clay mortar & pestal
  • Papaya Shredder

Start by peeling the papaya and rinsing off the milky residue.  Then shred the papaya into strips.  There’s a technique to shredding the papaya with a knife.  It takes a lot of practice and a few cuts to get it down.

Hold the papaya lengthwise in one hand and use a knife to smack it with your other hand.  Continue to do so until you create 1/2″ deep cuts all around the papaya.  Next, thinly slice against the cuts to produce long then strips.

Huuummmm… (I’m staring at the computer screen with concern for your fingers)..Yeah it’s pretty complicated, just use a papaya shredder.  You can pick one up at any Asian store.

*Kiwi papaya shredder pictured.  I do not want to be responsible for fingerless customers.

Add the garlic and Thai chilis to the mortar and pound with the pestle until mashed.  I prefer dried Thai chilis or a combination of dried and fresh Thai chilis.  (Have you noticed my emphasis on THAI CHILIS.  Don’t use any other chilis.  It won’t taste right.)

*Tip:  To avoid the Thai chilis flying into your eye and causing the worst searing pain of your life, add a little salt before smashing.

Add the remaining ingredients. Start on the low end of the measurements.  You can adjust the ingredients later to get the right balance of salty, sweet, and sour.

Have a taste and adjust the ingredients.  Mix the salad with a spoon while you continue to pound the papaya.

Spicy, Spicy!

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Asian Pulled Pork

Posted on May 5, 2012 by Dthing

Summer is near and I’m dying for it.  Summer means bbq and family camping trips.  My family all can cook quite well.  We always try to make something different each time. I have been trying to come up with a delicious meal that will appeal to everyone and be easily transported.  Finally I thought about trying a pulled pork recipe.  I used my friends as test subjects at one of my recent parties.  The feedback was positive and I will be making this for our family camping trip.

Servings 10-12

3 lbs pork shoulder

1 jar Lee Kum Kee Char Siu Sauce

1 bag Lobo Roast Pork powder (comes with 2 bags use only 1)

1/2 cup Koon Chun Barbeque sauce

6 garlic cloves

1 onion

6 cups water

1/2 white cabbage shredded

1/2 red cabbage shredded

1 shredded carrot

sliced cucumber

mint

cilantro

1 cup Thai peanut salad dressing

Place pork shoulder in crock pot with onion and garlic.

Mix the char siu sauce, roast pork powder, barbeque sauce and water.  Pour sauce into the crock pot.

I have to admit.  I am a sucker for kitchen gadgets.  But there is one tool that I absolutely love.  My meat injector!!!!!!!!

I bought it for Thanksgiving a few years ago.  It left my turkey moist and flavorful.  Since then I have just about injected everything.  Shoot that baby up!  Inject the sauce into the pork in several locations.  If you don’t have one, it will be fine.  Leave it in the crock pot an hour longer.  Make sure to coat the pork with the sauce.

Cover and cook on low for 8 hours or high for 4 hours.  Turn the pork over half way through the cooking time.

Once the pork is done.  Pull apart with a fork.  The pork should come apart easily.

Leave in the crock pot to soak up more sauce.

Make your cole slaw by mixing the cabbage, mint, cilantro, and peanut dressing and set aside.

You have two choices for your assemble.  For larger servings, I used sesame hamburger buns.

I used lotus buns for my party.  They are smaller sized and great for appetizers.

Steam the buns for 10 mins.

Look how cute!

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