Shrimp and Chives Dumplings

After a week of failed recipes, I finally found one that worked! Rasa Malaysia never fails me and if you give her recipes a try, she won't fail you either!

The dumplings came out perfectly crispy on the outside and moist on the inside. And they were so cute! Like little bite-sized packages destined for a one way trip to my mouth.

Bon appetit!

p.s. Trying out the new iPhone blogger app so I'm keeping this post short.

Shrimp and Chive Dumplings
Recipe courtesy of: Rasa Malaysia http://rasamalaysia.com/shrimp-and-chive-dumplings

Ingredients:
12 oz. peeled and deveined shrimps (medium to big size)
1 oz. chives (cut into very short pieces)
1 teaspoon egg white
1/2 teaspoon tapioca starch
1/2 teaspoon chicken bouillon powder
1/4 teaspoon salt
1/4 teaspoon fish sauce
1/4 teaspoon sesame oil
3 dashes white pepper powder
1/2 teaspoon sugar
1 teaspoon oil
Wonton skin
Some cooking oil for pan-frying

Soy-Vinegar Dipping Sauce:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Chinese black vinegar

Method:
Clean and rinse the shrimps with cold water. Pat dry with paper towels. Mix the soy-vinegar dipping sauce and set aside.

Cut the shrimps into small pieces (about 3-4 pieces per shrimp), add chives and mix well. Marinate the filling with the rest of the ingredients for 30 minutes in the refrigerator.

Lay a wonton skin on a flat surface. Dab your index finger with some water and trace it along the four outer edges of the wonton skin. Add a teaspoon of the filling and fold the wonton skin towards the middle. Dab some water to the wonton skin to seal tight. The dumplings should look somewhat round. Repeat the same until the filling is used up.

Heat up a pan on medium to low heat and add some oil. Transfer all dumplings into the pan and cover it with its lid. Pan-fry the dumplings on one site until golden brown and then turn over to pan-fry the other site. (Add more oil to the pan if required.) Repeat to make sure that both sites are equally done. Dish out and serve immediately with soy-vinegar dipping sauce.

Cold Sesame Soba Noodles

For weeks I had been eyeing this new cold noodle dish with sesame sauce from my favorite hand-pulled noodle restaurant. Because I don't go to this restaurant very often, I typically order my favorite dish since I don't know when I'll be able to have it again. But last night, I couldn't get the dish out of my mind.

Not knowing what it tasted like or even what all of the ingredients were, I improvised. In the end I made something that wasn't like the dish I envisioned at all. But what I realized is that some of my most favorite meals are usually created on a whim using ingredients that I have on hand and this is especially true for this dish.

I love the chewiness of the soba noodles, the tanginess of the vinegar and soy sauce, the warmth that the sesame oil adds, and the spiciness that the green onions add. This is great alone but even better with the various toppings you can add. I used celery, eggs, enoki mushrooms, and kamaboko. All of the different textures of the ingredients made for a party in my mouth!

I didn't make a big batch of this because I wasn't sure how it would turn out but now that I've finished it, I wish I had more. Let me know what you think of it when you try it!

Cold Sesame Soba Noodles
Adapted from this recipe
Serves 2 dinner portions or 4 appetizer portions

2 wrapped portions of soba (soba noodles are usually packaged with a thin ribbon of wax paper around each portion.)
2 TBSP of sesame seeds, toasted
2 TSP rice vinegar
4 TSP sesame oil
6 TSP soy sauce
4 green onions, sliced
1/4 lime

Toppings:
Celery, thinly sliced on the diagonal
Enoki mushrooms, blanched
1 Egg, whisked then cooked on low heat like a crepe
1/4 Kamaboko (steamed fish cake), thinly sliced into matchsticks
Seaweed, to garnish

Boil water in a pot, drop the soba noodles in and cook for 3 minutes. Drop the noodles into an ice bath and drain in a strainer. Set aside while you prep the rest of the ingredients.

In a bowl big enough for the noodles, whisk the vinegar, sesame oil, and soy sauce together. Put the soba into the bowl and lightly toss. Add the sesame seeds and green onions then squeeze the lime over the noodles. Lightly toss until all of the ingredients are thoroughly mixed. Chill for at least an hour before serving.

While the soba noodles are chilling, you can prep your toppings. One tip to get the eggs to be thinly sliced is to cook the egg into a thin crepe. Let it cool then roll the egg up like a fruit roll-up. Then slice the egg along the length of the "roll-up." You can either keep the eggs in the pinwheel shape or shake them out so that they're more like strips. You can leave the eggs and kamaboko out if it's a meatless monday kind of day.

To serve, put the noodles into a bowl, top with the toppings and garnish with a bit of seaweed.

Sesame Tofu & Rustic Cabbage Soup

Sometimes, you just need to detox.

Whether it's from having one too many cocktails or eating out too much (guilty of both this weekend), the body gives subtle clues when it's not a happy camper. For me, I know I need to detox when I start to feel a little sluggish and heavy on the inside.  I also start to crave green, crisp vegetables.

This weekend was especially busy and I got a little lazy with cooking. My body craved a home cooked meal today and it was the perfect opportunity to use up some produce that was nearing expiration. I had a half head of green cabbage and a couple potatoes. Luckily, I found an amazing recipe that used up both items.

I wasn't sure how the soup would turn out since it was my first time making it so I also made a back up meal, a sesame tofu recipe that my dear friend Clarissa sent to me. Luckily, the soup was light yet flavorful and super nutritious. And the sesame tofu was delicious as usual. Even if both dishes didn't quite go together, it still made for a delicious Meatless Monday and I'm ready to attack the rest of the week.

Sesame Tofu
Adapted from this recipe
Serves 6

14 ounces extra-firm tofu
2 teaspoons honey
3 tablespoons tamari
3 tablespoons finely chopped ginger
2 tablespoons sesame oil (not toasted)
2 tablespoons rice vinegar
2 cloves finely chopped garlic
1 teaspoons red pepper flakes
1 tablespoon Canola oil
1/4 cup sesame seeds, lightly toasted
6 green onions

Cut the tofu into small triangles, place into a saucepan and cover with water. Bring the water to a boil, then lower the heat and simmer for 10 minutes. After the tofu has simmered for 10 minutes, drain the tofu in a strainer.

Meanwhile, put honey, tamari, ginger, sesame oil, vinegar, garlic and chile flakes into a small saucepan and bring just to a simmer. Keep warm.

Coat a pan lightly with olive oil and put the tofu in to brown. Once browned, lower the heat to about medium and pour the sauce in and let simmer for a couple minutes. Toss the tofu with the sesame seeds and green onions just before serving over your carb of choice (I used brown rice).

Rustic Cabbage Soup
Adapted from 101 Cookbooks 
Serves 4

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups vegetable stock 
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
Freshly cracked black pepper, garnish
1 cup cooked brown rice.

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes.

Stir in the garlic and onion and cook for another minute or two. Add the stock and bring the pot to a simmer.

Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is. Serve with a couple spoonfuls of brown rice and freshly cracked pepper and you've got yourself a full meal.

Laksa

Laksa!

My mom likes to give me random ingredients whenever I visit. On my last visit, she gave me a package of rice noodle sheets. I had no idea what to do with it. They were a little too thick to saute like chow fun noodles and bánh cuốn was a bit too complicated for a work night.

It'd been sitting in my refrigerator for several days when I finally just googled, "what to do with rice noodle sheets." Nothing really appealed to me so I went to one of my favorite sites for asian recipes, Rasa Malaysia. This site never fails me, it's where I got my Roasted Crab with Garlic Noodles and Indian Mee Goreng recipes.

After a quick search for "noodles" on Rasa Malaysia's site, I found exactly what I didn't even know what I was looking for - Laksa!

Curry, noodles, and soup? Yes, please! I changed the original recipe up a bit and it turned out fabulous and a super quick meal! Enjoy!

Laksa
Adapted from Rasa Malaysia's recipe
Serves 6

Stock
3 tablespoons oil
1/2 pack Malaysian instant curry paste (I used Mae Ploy Masman Curry Paste)
2 cups chicken stock
2 cups water
2 tablespoons fish sauce
2 stalks lemongrass (white part only, pounded)
2 jalapenos, thickly sliced
10 tofu puffs, halved
1/2 cup evaporated milk
1/2 cup coconut milk
Salt to taste
Green onions and Lime wedges as garnish

Other Ingredients
Rice noodle sheets (The package will say Bánh ướt)
Bean sprouts, rinsed
3 hard-boiled eggs, quartered
Fish cakes, sliced

In a stockpot, add the oil and sauté the instant curry paste until aromatic.

Add the chicken broth, water, fish sauce, lemongrass, jalapeno, tofu puffs and bring the stock to boil.

Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.

Bring another pot of water to a boil, add the rice noodle sheets, and allow the noodles to soften and separate a bit. Careful to not overcook or the noodles will break apart. Drain in a strainer.

To assemble a bowl of laksa for serving, put the noodles into a bowl and top with bean sprouts, a few slices of fish cake, and 1-2 egg quarters. Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.Garnish with green onions and squeeze lime juice over the top right before serving.

Evaporated milk, Coconut milk, Masman Curry Paste, Tofu puffs, Lemongrass, and Rice noodle sheets

Spicy Quinoa, Cucumber and Tomato Salad

Perfect Summer Dinner

After last night's filling loco moco dinner, I needed something light and healthy. John's good friend Liz heard that I liked quinoa and shared this recipe with me recently. It's perfect for this warm, summer night.

Quinoa is my favorite grain-like ingredient. I say grain-like because it only looks like a grain but it's not really a grain. It's more of a relative of leafy green vegetables, like spinach and Swiss chard. It's super healthy, high in protein, and so easy to make! I usually make quinoa in a rice cooker but you can also make it on the stovetop. Just remember it's one part quinoa to two parts water. (Different from the recipe below.) That way you don't have to drain the water after the quinoa is cooked.

Eating this salad is like having a party in my mouth! I love the combination of the warm, fluffy quinoa, crisp cucumber, sweet tomato, herb-y cilantro, spicy onion and jalapenos, and creamy avocado. Not only is it flavorful but it's colorful as well! This recipe is definitely staying in the rotation.

Thanks Liz!

Spicy Quinoa, Cucumber, and Tomato Salad
Recipe courtesy of The New York Times
Serves 6

1 cup quinoa
3 cups water
Salt to taste
2 cups diced cucumber
1 small red onion, finely minced (optional)
2 cups finely diced tomatoes
1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado, sliced, for garnish

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves six.

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

Loco Moco

Loco Moco: rice, hamburger, fried egg, and gravy

Now that Lily's wedding is over and I no longer have to fit into my bridesmaid's dress, I indulged in some full-fat comfort food - Loco Moco!

This is traditionally a Hawaiian dish but all of the ingredients can be found locally and it's so easy to make, I don't know why it isn't more popular here on the mainland.

The hamburger patty can be substituted for anything! I used a boca burger (not pictured) but I've also seen mahi mahi loco moco and chicken katsu loco moco. i imagine you could even put some spam in there.

Now go make some loco moco and let me know if it's ono!

Loco Moco

Recipe courtesy of Big Island Grinds

Serves 2-3

Hamburger Patties

• 1lb Hamburger (not lean)
• 1/4 cup grated onions (optional)
• Garlic powder/salt/pepper to taste

Gravy

• 1 can good beef broth
• flour for thickening
• 1 tb butter
• couple dashes of Worcestershire sauce

4 eggs

hot cooked white rice

Burgers:

Gently mix the hamburger, grated onions garlic powder, and salt/pepper. Form either 2 big patties or 4 smaller size patties.

Heat frying pan until very hot. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside.

Place burgers on the side.

Gravy:

Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth.

Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.

Turn down heat to a simmer. Add couple dashes of worcestershire sauce.

In a seperate bowl, mix flour with some water. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth. Turn off heat and mix in the butter until well blended.

Eggs:

Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it’s cooked… just don’t overcook it! It also helps to have the eggs thawed to room temperature before cooking them.

Rice:

Use regular medium grain white rice… like 3 scoops worth per plate.

Assembly (bottom -> top):

Rice > Burger > Egg > Gravy all over

Optional condiments:

Shoyu, ketchup, tabasco

Kimchi Fried Rice

When I first met John, he would go on and on about this dish he used to get in college called Kimchi Fried Rice. The restaurant was located in a hole in the wall in Berkeley in a place called the Asian Ghetto (a.k.a. Durant Square). You can imagine why I wasn't exactly scrambling to go there.

Eventually, he caught me in a good mood and we ended up sitting on one of the greasy bar stools at Bear's Ramen. The lady whipped up a Kimchi Fried Rice with SPAM for John and a Kimchi Fried Rice with Tofu for me. I was hooked after my first bite! It was unbelievably delicious! Perfect amount of smokiness (from the chilis?) and sour from the kimchi. And she won my heart by topping it with a sunny-side-up egg. Where has this dish been all of my life? I've never even seen this on the menu at Korean restaurants.

So, we went back again, and again, and AGAIN. Each time, we mentally took notes of the ingredients that the lady (owner I'm assuming) put into the wok. We tried to duplicate what we saw but it wasn't the same. We even googled the recipe but we were missing a secret ingredient. Finally, John found it. The secret ingredient is...

PAPRIKA!

Who knew? Paprika is what gives the rice that amazing color and smokey flavor. You can adapt this dish for any protein. SPAM is most popular but you could use chicken, beef, pork, shrimp, even tofu!

Bon Appetit!

Kimchi Fried Rice with SPAM or Tofu
Adapted from these recipes and from careful observation at Bear's Ramen
Serves 2 

1 cup of kimchi (drained, chopped)
1/2 block Spam (diced) or 1/2 block of Extra Firm Tofu
1 tablespoon vegetable oil
2 cups cooked rice
3 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste
1 teaspoon paprika powder
2 eggs
2 stems green onion (chopped)
Whole sesame seed for garnishing
Salt and pepper to taste

Heat the vegetable oil in a wok over medium-high heat. Add in your SPAM or tofu and let it cook in the oil for a few minutes. Add in the kimchi, stir everything for a few more minutes until everything is heated through.

In the meantime, heat a little bit of oil in a skillet over medium-high heat. Crack two eggs, into the skillet, being careful to keep the egg yolks separate. Let it cook until the whites are done but the middle of the egg yolk a bit runny.

Push the ingredients to the edge of the wok and put the rice in the middle. Add in the soy sauce, sesame oil, chili paste, paprika, salt and pepper. Incorporate all of the ingredient and use your spatula to push the rice into the wok. You don't want to burn it, you just want it lightly browned.

By this time your eggs should be done. Spoon the Kimchi Fried Rice into two bowls and top each with an egg. Sprinkle some sesame seeds and green onions on top.

Kimchi Fried Rice with SPAM

Kimchi Fried Rice with Tofu