Made this last night for a Memorial Day cookout. Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of … Continue reading Kalbi (Korean Barbequed Beef Ribs)
From when I first started eating Chinese food, I really liked Sweet and Sour Pork. Unfortunately Laura does not share my feelings about this dish. She does not like the sweetness, nor the vinegary tang. But I had not had it in a long time and we had some leftover pork from some pork chops … Continue reading Sweet and Sour Pork
Rated one of the Top Ten Soups in the world. The weather here in Southern Oregon has been gorgeous the past couple of days, normally too perfect for soup but I'm feeling a bit puny, wanted something tasty, you know, spicy and fortifying. Jim immediately responded with suggestion of Tom Yum soup. Long story short … Continue reading Tom Yum Goong
We made this last night. It had been a while since we made it last and it tasted really good. Ingredients: Egg Foo Young 6 eggs 1 can mushroom pieces 2 cups bean sprouts 1 medium yellow onion, coarsely chopped 4 scallions, chopped 2 tablespoons dry sherry 2 tablespoons soy sauce 1/2 teaspoon white pepper … Continue reading Egg Foo Young
Double frying the chicken after coating it with corn starch makes a super crispy crust. For this recipe to taste right, there is no real substitute for the gochujang paste. It is easily obtainable in any Asian supermarket, however. You can substitute Balsamic vinegar for the Chinese vinegar. Keep your gochujang and your sesame oil … Continue reading Korean Fried Chicken
I was reading a post on Reddit about cabbage. Someone was asking what can you do with it besides make coleslaw. Many reditors responded that roasting it is a good way to go. One post suggested making a 'egg roll in a bowl', which got me thinking. I had half of a head of cabbage … Continue reading Egg Roll (Deconstructed)
Made these last night along with Roasted Cauliflower with Garlic and Gochujang and Tomatoes. Grilled some scallions along with the ribs. Ingredients: 1 1/2 pounds beef short ribs, flanken-style, about 1/2-inch-thick 1/3 cup sake 1/4 cup granulated sugar 1 cup soy sauce 4 scallions, white parts and 2 inches of green parts only, finely chopped … Continue reading Korean-Style Grilled Short Ribs
Yes we found this curry spice based on our son's (James) recommendation. First found it at a very posh and pricey shop in Portland, Oregon. This French-inspired curry is a roasted oniony, earthy, garlicy, and a tiny hit of eucalyptus blend. I use it with poultry, seafood, and vegetable dishes. Also you should use this … Continue reading Vadouvan Curry Chicken
I selected this recipe because there was a post on Reddit about it and it uses the Chili Oil I have made recently. It also uses another Sichuan ingredient called Ya Cai, which I was anxious to try as it is very commonly used in Sichuan recipes, but is not commonly available. I was able … Continue reading Sichuan Burning Noodles
In my new Chinese cookbook there is a chapter on cold dishes. This one caught my eye because I like radishes. I just finished making it and wow it is addictive. You are going to need chili oil for this, here is the recipe from a previous post. You can also buy chili oil at … Continue reading Radishes in Chili Oil Sauce
