Archive for August, 2012
“Addicting!” This buttery, complex, melt-in-your-mouth udon noodle dish won raves when my friends Frank and Michael were in town vising from New York. It’s so simple yet elegant and shimmery it makes me feel luxurious just thinking about it. My 13 year-old stepdaughter Kyla loved it so much she whipped it up on her own for some friends. Yep, it’s that easy. Plus, it’s loaded with mushrooms which have been identified by City of Hope as a powerful cancer-fighting Super Food! Feel free to substitute fresh udon noodles with cooked spaghetti or linguini if you prefer.
- Serves 4 to 6
- 14 ounces fresh udon noodles
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoon minced shallot
- 1 green onion, (white and green parts), finely chopped
- 12 ounces mixed Asian mushrooms, such as shitake, enoki, oyster
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tbsp chicken broth
- 1 teaspoon oyster sauce
- More finely chopped green onions for garnish
- Cook the udon noodles according to package directions. Rinse, drain and set aside.
- Heat a wok or large non-stick frying pan over medium heat until hot. Add the butter, garlic, shallot and green onion. Stir-fry for 30 seconds until fragrant. Add in the mushrooms and cook for 2 minutes. Add in the miso, soy sauce, sake, chicken broth and oyster sauce and stir.
- Add in the cooked udon and toss well.
- Garnish with green onions and serve immediately.
A whole fish is served at celebratory occasions in Asia because fish symbolizes abundance. What’s abundantly clear about this dish is that it’s incredibly healthy and super yummy. Roasted in the oven without any oil, the results are tender, flaky, moist and delicious! When serving this recipe, the head of the fish should be pointed at the guest of honor or head of the family as a sign of respect. If you’ve never cooked a whole fish, don’t be scared. Simply ask your fish monger (or guy behind the seafood counter at the grocery store) to clean and gut the fish but leave the head and tail on. I love to go to 99 Ranch in SoCal as they have a huge selection of whole fish. Catfish or Tilapia would make great substitutions for this dish. You could also use fish filets instead if more convenient.
- Serves 4
- 1 tablespoon minced galangal or fresh ginger
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon freshly squeezed lime juice
- 4 lime slices
- 1 bunch cilantro, divided
- 1 bunch Thai or Italian basil leaves, divided
- 2-3 lb (1 kg – 1.5 kg) whole striped bass, cleaned and gutted
- 1/2 small white onion, finely chopped
- 2 tablespoons finely chopped fresh cilantro
- 2 teaspoons brown sugar
- 1 ½ teaspoons Asian chili-garlic sauce, preferably Sambal Oelek
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce (nam pla)
- 1 tablespoons toasted sesame oil
- ½ cup red pepper, finely chopped
- Fresh cilantro leaves for garnish
- Marinade: Whisk together galangal or ginger, fish sauce, soy sauce, fish sauce and lime juice in a small bowl. Make 3 slits on both sides of striped bass. Pour marinade all over fish including the cavity and in slits. Stuff cavity with ½ of the cilantro, ½ of the basil and lime slices. Cover with plastic wrap and refrigerate for 1-2 hours.
- Preheat oven to 350°F degrees. Roast fish on a cookie sheet for about 30 minutes, or until fish flakes easily.
- Make the sauce: Whisk together onion, cilantro, palm sugar, chili-garlic sauce, lime juice, fish sauce and sesame oil. Add the red pepper and stir to combine.
- Transfer to a platter lined with remaining cilantro and basil and spoon coriander-chili sauce over fish before serving. Garnish with cilantro leaves and serve immediately.
Glazed in a sweet, sticky and spicy marinade, this grilled Vietnamese pork recipe won raves during the girls lunch I threw the other day. I just grilled the pieces or pork shoulder on my non-stick stove top grill pan so there was more time to chat with my friends instead of running out to the grill in the middle of our conversation. It’s a time saver because you can make the noodles in advance and simply grill the pork as your guest arrive. I love serving this with sparkling wine or champagne because they compliment Southeast Asian flavors so well. Feel free to substitute pork shoulder with boneless chicken thigh.
- Serves 4
- Grilled Pork:
- 3 tablespoons minced shallots
- 3 stalks lemongrass (tender bulb only), finely chopped
- 1 scallion, finely chopped
- 3 tablespoons fresh cilantro, finely chopped
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Honey
- 1 Tablespoon Fish Sauce
- 2 Tablespoons Soy Sauce
- 1/4 teaspoon white pepper
- 1 Pound Pork Shoulder, sliced into 2-3 inch strips
- Cilantro leaves for garnish
- Crushed roasted peanuts for garnish
- Lime slices
- Rice Noodle Salad:
- 1 clove garlic, minced
- ½ teaspoon Asian chili-garlic sauce, preferably Sambal Oelek
- 2 tablespoons minced lemongrass
- 4 tablespoons fish sauce (nam pla)
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon palm sugar or brown sugar
- 3 tablespoons olive oil or canola oil
- 1 tablespoon toasted sesame oil
- 6 oz dried rice vermicelli noodles
- 1 tsp sesame oil
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup sliced red bell pepper
- 1/4 cup thinly sliced cucumber, peeled and seeded
- In a large bowl, combine honey, fish sauce, soy sauce, and sugar until well blended. Add the rest of the marinade ingredients to combine. Add pork and toss to coat. Cover and refrigerate for 30-45 minutes or up to overnight.
- While pork is marinating, make the salad dressing: In a medium bowl, whisk together the garlic, chili-garlic sauce, lemongrass, fish sauce, lime juice, brown sugar, canola oil and sesame oil until well blended. Set dressing aside.
- Now, make the salad: Cook noodles according to package directions. Drain and rinse with cool water. Toss with 1 teaspoon sesame oil Add the cilantro, red pepper and reserve dressing and toss to combine.
- Heat your grill pan to medium-high and lightly cover with cooking spray (or prepare outdoor grill). Grill meat for approximately 1-2 minutes on each side until browned.
- Divide noodle salad equally among four plates. Divide grilled pork pieces on top of noodles. Garnish with crushed peanuts and cilantro leaves. Serve with lime slices.
OMC! Oh My Cod!! If you’ve ever had miso glazed cod at a Japanese restaurant, you know how amazingly simple and sublime this dishis. Black cod (or Sablefish) isn’t the most accessible fish to buy but if you can find it, by all means go for it. I use everyday cod fillet in this recipe (which I adapted from epicurious.com) because if you’re like me, I can barely make it to the corner market before my kids get home let alone a specialty fish store. Make no mistake — black cod is amazing and I use it when entertaining and have little more time to plan. I like to serve it over wasabi mashed potatoes but hot steaming sushi rice is a fantastic side kick. This recipe is incredibly simple and cooks in just a few minutes. The difference between white miso and yellow miso is that yellow has a higher percentage of barley and is ideal for marinades and glazes.
- Serves 8
- 1/2 cup light yellow miso
- 5 tablespoons rice vinegar
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1/4 teaspoon cayenne pepper
- 1/4 cup canola oil
- 8 6-ounce cod fillets, each cut into 2 pieces
- 3 pounds russet potatoes, peeled, cut into 2-inch pieces
- 3/4 cup whole milk
- 1 tablespoon wasabi powder
- 1/4 cup butter
- salt and pepper to taste
- Make the potatoes: Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash. Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper.
- Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in a food processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet.
- Broil cod 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake cod until opaque in center, about 5 minutes. Divide cod among 6 plates and plate over the wasabi mashed potatoes. You can reheat the mashed potatoes on low heat before plating.
Packed with sweet, spicy and savory flavors, this Korean beef skewer recipe will turn an everyday BBQ into the talk of the neighborhood. The trick to creating melt-in-your-mouth goodness is tenderizing the meat in kiwi puree which is a tip my Korean friend Diana’s mother taught me. You can substitute the kiwi puree with pineapple or pear juice if you prefer. Always cut beef across the grain to ensure tenderness. I also like to place the beef in the freezer for a bit as it makes it easier to slice. Oh, and don’t forget a side of Siracha for added kick!
- 1 1⁄2 lbs boneless beef rib-eye or top sirloin, cut across the grain into 1/4-inch thick slices
- 1 tbsp kiwi purée
- 1/2 teaspoon siracha sauce
- 3 cloves garlic, minced
- 1 tbsp packed dark brown sugar
- 1 1⁄2 tsp minced gingerroot
- 2 tbsp soy sauce
- 1 1⁄2 tsp toasted sesame oil
- 1 tbsp vegetable oil
- 12 wooden skewers, soaked in water at least 20 minutes
- Make kiwi puree: Place peeled kiwifruit in a blender or food processor and purée until smooth
- In a large bowl, toss beef with kiwi purée; let stand for 15 minutes.
- In a small bowl, whisk together siracha, garlic, brown sugar, ginger, soy sauce and sesame oil. Add to beef mixture and toss to coat.
- Thread beef onto skewers.
- Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the skewers, turning once, until the beef is browned, 4 to 5 minutes.