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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Asian


RECIPE

Serves 2

A CookTale

While preparing dinner, my thoughts were carried back to the streets in New York Chinatown on an evening like this — clear, brisk and early September. Ever since I was a small child it was our family’s Sunday lunch place, and there’s nowhere like it in the city. And the longer I stay away, the more I’m haunted by memories of dark alleys, neon signs and the freshest, most exotic food stands in the city. May it never change.

INGREDIENTS

1/3 C of Soy Sauce
2 oz of fresh Ginger (diced)
1 tsp of Sesame Oil
1-1/2 tsp of Cornstarch
2 TB of Chicken Broth
3/4 lb large Sea Scallops
2 slices of Bacon (chopped)
1/2 lb of fresh Mushrooms (sliced)
1 Red Bell Pepper (cut in strips)
4 oz Snow Peas (halved)
1 tbsp of Water
Sesame Seeds
Black pepper

METHOD

1. In a medium bowl, mix together Soy Sauce, Sesame Oil & Ginger. Whisk until well blended, add Scallops & toss to coat. Set aside. 

2. In a second bowl, mix together the Cornstarch & Chicken Broth, set aside. 

3. In a wok, cook Bacon over medium heat, stirring until crisp & brown. 5-7 minutes. Remove Bacon & set aside. Drain all except 1 TB of fat from wok.

4. Add Scallops & stir-fry until just opaque, about 3 minutes. Remove from pan. Add Mushrooms, Red Bell Pepper & Snow Peas to the wok. Stir fry 2-3 minutes, or until crisp-tender.

5. Return the Bacon & Scallops to the wok. Add Water & stir-fry until hot. Season with Black Pepper. Sprinkle on the Sesame Seeds & serve.

 
 
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RECIPE
Serves 2 generously

A CookTale

Steak as a component of a salad turns it into a dinner. The protein and nutrition of a good piece of meat and the refreshment of Endive, Cucumber, Mint and Peanuts brought together with an Asian sauce results in a savory combination. We enjoyed this on late Summer evening with the doors wide open and early September breezes blowing through. The night before was a delicious take-out from our favorite Japanese restaurant, Tomo Sushi in Saugerties, NY. It looked so beautiful, I had to take a picture of a Sushi plate focused on different preparations of Smoked Eel, and a Sashimi plate highlighted by slices of White Tuna.

INGREDIENTS For the Salad

12 oz of Porterhouse or Rib Eye beef
2 Belgian Endive. (sliced thinly, trimmed, washed & dried)
1 C torn fresh Mint leaves (trimmed, washed and dried)
1/4 C minced sweet white Vidalia onion
1 medium Cucumber, peeled, cut in half lengthwise, seeded & diced
Juice of 1 Lime
1 TB of Fish Sauce (Nam Pla, available at Asian markets, or more to taste)
1/2 tsp of Cayenne (or to taste)
1/2 tsp of Sugar (to taste)
Peanuts

METHOD

1. Start a charcoal or wood fire or heat a gas grill or an oven broiler. Oven rack should be about 4 inches from heat source. Grill or broil Beef until medium rare, 3 minutes a side. Set aside to cool.

2. Toss the Endive with Mint, Onion & Cucumber. Combine all of the remaining ingredients with 1 TB of water. Mixture will be thin and you may want to increase the seasonings. Toss Salad ingredients (except for the beef) and Dressing and remove to a platter. Reserve the Dressing remaining at bottom of Salad bowl.

3. Slice the cooled down Beef, reserve the Meat’s juice. Combine these juice with the reserved Salad Dressing at bottom of the bowl. On two plates, lay slices of Beef over the Salad, drizzle Dressing all over, add the Peanuts & serve.


RECIPE

Serves 2A CookTale

When I get recipe weary, just about every few weeks, I turn to an Asian stir fry to help get me back on track. The prepping of the many ingredients, the act of chopping, dicing, cutting and preparing the many ingredients for the marinade bring me back my to the reality of cooking. And generally the result is taste-savory. You might say that we run an occasional stir fry Asian kitchen.

INGREDIENTS

Marinade Sauce

1/4 C Hoisin Sauce
4 TB of Soy Sauce
2 tsp of Rice Vinegar
2 TB of Water
1/2 tsp chili sauce, or to taste

4 to 6 Mushrooms (preferably Shiitake)
1 lb of Boneless Chicken Breasts, into bite-sized slices
1 Red Bell Pepper
4 Scallions (green onions, spring onions), green parts only
2 TB of Peanut Oil for stir-frying, or as needed
1 tsp of Garlic (minced)
1 TB of fresh Ginger (minced)
1/2 tsp of Sesame oil, or to taste
Sesame Seeds

METHOD

1. Cut off the Mushroom stems & thinly slice. Cut the Red Pepper and thinly slice. Wash the Scallions & cut on the diagonal into 1-inch pieces. Set aside.

2. Prepare the Marinade/Sauce. Combine the Hoisin Sauce, Soy Sauce, Rice Vinegar, Water & Chili Sauce. Marinate the Chicken in half of the mixture for 15 minutes. Reserve the other half for the wok sauce.

3. Heat the wok & add 2 TB of the Oil. When
the oil is hot, add the Garlic. Stir-fry briefly until aromatic (10–15 seconds). Add the Chicken. Stir-fry until it is no longer pink & is nearly cooked through.

4. Add the Mushroom slices, Red Pepper slices & Scallions. Stir-fry for 2 minutes, until softened. Push the Chicken & Vegetables up to the sides of the wok. Add the reserved Sauce and bring to a boil. Cook for 2–3 minutes to heat through. Remove from the heat & stir in the Sesame Oil. Sprinkle with Sesame Seeds. Serve hot.



RECIPE

Serves 2

A CookTale

Planning, shopping, preparing and cooking most nights of the week can get a bit tedious to an amateur cook. So last evening in a mood of rebellion I asked, and Cathie agreed to, a simple stir fry dinner.
With all the ingredients on hand, it was a cinch, and it tasted, in its own way, as good as a grilled piece of meat and most likely that much healthier.

INGREDIENTS

1/4 cup of Soy Sauce
1/4 cup of Sake
1 TB of Sugar
1 TB of Sesame Oil
1 TB of Garlic (chopped)
1 TB of Ginger (chopped)
1 cup of Red Bell Pepper (thinly sliced)
1 cup of Onion (thinly sliced)
1 cup of Cabbage or Romaine Lettuce (thinly sliced)
1 cup of Carrots (sliced)
1/2 tsp of Red Pepper Flakes (or to taste)
12 large Shrimp, halved (shelled & deveined)
Sesame Seeds (for sprinkling)

METHOD

1. Combine the first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add Soy Sauce mixture; cook until lightly thickened, about 2 minutes. Add the Vegetables & Red Pepper Flakes. Cook, stirring constantly, until vegetables are soft, about 2 minutes. Add Shrimp & 1/4 cup of water. Cook for 2 to 3 minutes, stirring often, until Shrimp are just cooked through.

2. Divide among 2 plates or bowls, add Sesame Seeds & serve immediately.


RECIPE

A CookTale

My first attempt at preparing and eating Ramen. I was motivated to order them from a Ramen supplier in San Francisco after reading about how wonderful they were in a new magazine, Lucky Peach, published by the popular Asian chef, David Chang. He devoted the inaugural issue to Ramen, and it sparked my interest. I must say for a four minute meal, not including the Pork, it was satisfactory. The next time I eat it, it will be at a noodle shop that specializes in Ramen.

INGREDIENTS

1 package of Ramen (any flavor)
2-1/2 cups of Water
6 oz of ground Pork
1 small Onion (finely chopped)
1 TB of Peanut Oil

METHOD For the Ramen

1. Fill a saucepan with 2-1/2 cups of Water. Bring it to a boil. Add the Ramen noodles & simmer for four minutes. Turn off the burners & add the contents of the two flavor packages included. Mix with a chopstick until combined.

METHOD For the Pork

1. Add a TB of Peanut Oil to a saucepan. Saute the Onion until it’s translucent & opaque.

2. Add the ground Pork & saute until it’s cooked through & has lost it’s raw color. Mix it together with the Onion.

3. To serve, transfer the noodles to a deep bowl, & top with the Pork & Onion mixture.


RECIPE

 
A CookTale

Cathie’s wonderful dad is 99 years old, actually in his 100th year, and as full of vim and vigor as a yearling. Yesterday was her day to visit. Left to my own devices, I squirreled through the freezer and came up with a bag of dumplings that I recently made.
That along with braised Napa Cabbage constituted my simple supper. For some odd reason, the pleasure I derive from making my own vs the simplicity of store bought continually drags me back to the kitchen counter. Actually with easily available dumpling wrappers, the preparation is quite easy.

INGREDIENTS

DUMPLINGS
12 oz of ground Beef or Pork
1 TB of Soy sauce
1 TB of Cornstarch
1 tsp of minced fresh Ginger
3/4 cup of Scallions minced (green & white parts)
1/2 tsp of Sugar
2 tsp of Sesame Oil
Pinch of Salt
About 36 round Dumpling wrappers (purchased premade)
3 tTB of Vegetable Oil
3/4 cup of Water

DIPPING SAUCE
1 cup Chinese Rice Vinegar
1/2 tsp of minced fresh Ginger
1 tsp of Sesame Oil
1 TB of minced fresh Cilantro
1/4 cup of Soy Sauce
1 TB of Sugar

METHOD

1. To make the dipping sauce, whisk together the Rice Vinegar, Ginger, Sesame Oil, Cilantro, Soy Sauce & Sugar in a small bowl. Set aside.

2. To make the Dumplings, combine the Meat, Soy Sauce, Cornstarch, Ginger, Scallions, Sugar, Sesame Oil & Salt in a bowl. Stir with a chopstick until just mixed. Fill a small bowl with a little water. Hold a Dumpling Wrapper in the palm of your hand & place 1 tsp of filling in the center. Dip your finger in the bowl of water& run it around the edge to help make a good seal. Lightly fold the wrapper over on itself, but don’t touch the edges together. Starting at one end, use your fingers to make a small pleat on the side of the wrapper closest to you, then press the pleat into the other side & pinch together firmly. Keep making pleats down the dumpling opening in this way until completely sealed. Repeat this process with the remaining filling and wrappers. Freeze any dumplings that you don’t intend to cook.

3. Heat 1 TB of the vegetable oil in a nonstick skillet over medium-high heat. Place as many Dumplings as you can, pleat side up in the pan so that they are just touching each other. Cover & cook for 1 minute. Decrease the heat to medium-low, pour 1/4 cup of Water into the pan, & cook covered, for 6 to 8 minutes, or until all the Water is absorbed by the Dumplings & their bottoms have lightly browned. Repeat this if necessary with the remaining Dumplings, Oil, & Water. 

4. Serve the dumplings with a side of the dipping sauce.

RECIPE Napa Cabbage

Napa Cabbage (Half a head)
1 small Onion (thinly sliced)
Chicken Broth
Kosher Salt & Pepper
1 tsp of a Chinese hot oil
Soy Sauce
1 TB of Vegetable Oil

METHOD

1. Ina large bowl, shred the Cabbage, Slice the Onion & combine.

2. Ina large saute pan, add the TB of Vegetable Oil. Add the Cabbage & Onion, saute until beginning to soften, add the Salt, Pepper & Chinese hot oil. Mix together. Cover & cook until the mixture is completely softened. Adding a splash of Soy Sauce is optional.


Recipe

Serves 2

A CookTale

Rib Steak was used simply because it was left over from the 1-1/2 pound steak we had last week. We set aside 8 ounces. Otherwise a lesser cut like top round is called for. To us, Asian food is mouth-watering delicious. When enjoyed only occasionally, it’s that much more appealing.

INGREDIENTS

8 ounces of Top Round Steak (cut into thin strips)
8 ounces of Snow Peas
3 TB of Soy Sauce
2 TB of Rice Wine or dry Sherry
1 TB of Brown Sugar
1/2 tsp of Cornstarch
1 TB of Peanut Oil
1 TB of fresh Ginger Root (minced)
1 TB of Garlic (minced)
Sesame Seeds

METHOD

1. In a small bowl, combine the Soy Sauce, Rice Wine or Sherry, Brown Sugar & Cornstarch. Set aside.

2. Heat the Peanut Oil in a wok over medium high heat. Stir-fry the Ginger & Garlic for 30 seconds. Add the Steak & stir-fry for 2 minutes or until evenly browned.
Add the Snow Peas & stir-fry for an additional 3 minutes.

3. Add the Soy Sauce mixture, bring to a boil, stirring constantly. Lower the heat & simmer until the sauce has thickened.

4. To serve, divide between two plates & sprinkle with Sesame Seeds.