Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Japanese Noodles with Shimeji Mushroom http://steamykitchen.com/3169-japanese-noodles-with-shimeji-mushroom.html http://steamykitchen.com/3169-japanese-noodles-with-shimeji-mushroom.html#comments Wed, 22 Apr 2009 15:27:40 +0000 http://steamykitchen.com/blog/?p=3169 Here’s what you’ll learn: 20-minute easy Japanese mushroom noodle dish Use any type of mushrooms Use any type of pasta or noodles As promised, here is the start of my Japanese Mushroom Recipe Collection. The first recipe I made was a super-simple noodle dish that came from one of my favorite Japanese cookbooks – The Japanese Kitchen by Kimiko Barber. For my ...

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japanese-noodles-shimeji-mushroom-032

Here’s what you’ll learn:

  • 20-minute easy Japanese mushroom noodle dish
  • Use any type of mushrooms
  • Use any type of pasta or noodles

As promised, here is the start of my Japanese Mushroom Recipe Collection. The first recipe I made was a super-simple noodle dish that came from one of my favorite Japanese cookbooks – The Japanese Kitchen by Kimiko Barber.

For my photos, I used a mixture of these two Japanese Shimeji mushrooms:

japanese-white-beech-mushroomjapanese-brown-beech-mushroom

Though, if you don’t have access to Shimeji mushrooms, substitute with sliced fresh shiitake mushrooms or enoki mushrooms.

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Japanese Noodles with Shimeji Mushroom Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
japanese-noodles-shimeji-mushroom-032

Ingredients:

7 ounces dried Japanese style noodles (udon or soba...or you could use spaghetti)
1/2 cup olive oil (or other cooking oil)
2 garlic cloves, minced
6 ounces shimeji mushrooms, base discarded, mushrooms separated
2 tablespoons soy sauce
2 teaspoons miso paste
salt and pepper
2 tablespoons finely minced parsley

Directions:

Bring a large saucepan of water to a boil and cook the noodles according to package instructions. Meanwhile, heat the oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant, about 30 seconds.

Turn up the heat and add the shimeji mushrooms and saute until the mushrooms are soft. Lower the heat and add a ladleful of cooking water from the noodles, the soy sauce, and the miso paste. Stir until the miso is dissolved well. Adjust seasoning with salt and pepper and bring the sauce to simmer.

Drain the noodles and add them to the sauce. Stir well to coat every noodle and serve with chopped parsley

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Pan Seared Steak Rolls http://steamykitchen.com/363-pan-seared-steak-rolls.html http://steamykitchen.com/363-pan-seared-steak-rolls.html#comments Wed, 28 May 2008 02:23:14 +0000 http://steamykitchen.com/blog/?p=363 from my column in Tampa Tribune Tat-tat-taaaat-tat-tat-taaaat-tat! That, my friends, is the beautiful sing-song sound of Chef Martin Yan’s cleaver as he chops bok choy. In fact, everything about Martin is musical, from the lyrical harmony of his Chinese accent (yes, it’s real – I asked) to the way he rhythmically pulses the food processor. Brrrrrr-brr.brr-brrrrr. I met Martin Yan ...

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Pan Seared Steak Rolls

from my column in Tampa Tribune

Tat-tat-taaaat-tat-tat-taaaat-tat! That, my friends, is the beautiful sing-song sound of Chef Martin Yan’s cleaver as he chops bok choy. In fact, everything about Martin is musical, from the lyrical harmony of his Chinese accent (yes, it’s real – I asked) to the way he rhythmically pulses the food processor. Brrrrrr-brr.brr-brrrrr.

I met Martin Yan last week at his special class held at Aprons cooking school, and it really was a childhood dream come true. When I was kid, I watched “Yan Can Cook.” Back then, in the 80’s, it was a big deal to me, not for the cooking aspect of the show, but because he was Chinese, with a thick accent, starring in his very own show on television. He created an entire brand empire around his kung fu-esque knife action and very funny, punny jokes.

But, putting showmanship aside, he gave the class very useful cooking tips:

  • Tsingtao beer is great for steaming mussels
  • If you;re running low on Hoisin sauce, just add a bit of soy sauce, sugar and Sriracha hot sauce to the bottle, close and shake to mix
  • Don’t waste leftover bits of vegetables, seafood or meat -chop them up and simmer in canned chicken broth for an instant soup
  • Deep-fried chiffonade strips of bok choy leaves makes a crisp, nutty and sweet topping for a stir-fry

You know what though, I don’t think I can fully express my admiration for the Yan man in words. I mean, this is the guy who’s hosted over 2,000 cooking shows, authored 28 cookbooks, carves a chicken in 18 seconds flat and minces a garlic clove in a split-second, single-handed thwack. He’s totally my kitchen super-hero and get this, he mentioned writing a blurb for the back of my cookbook! He showed me where Jackie Chan had blurbed the back of his book and called him a “man of perpetual motion.” And yes, he is.

Oh, please excuse that whoosh of air. That’s just silly me sucking up.

From “Martin Yan’s China” Martin Yan's Chinacookbook

Pan Seared Steak Rolls

8 ounces flank steak (4 inch x 6 inch piece) or 8 thin sliced sirloin (found at Publix)

Marinade
1 tablespoon soy sauce
1 teaspoon vegetable oil
freshly ground pepper

Sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 cloves garlic, thinly sliced
¼ cup canned chicken broth

Filling
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 carrot, cut into 2 inch matchsticks
½ red bell pepper, cut into 2 inch matchsticks
2 ribs celery, sliced thin on diagonal
1 tablespoon soy sauce
1 teaspoon sesame oil
12 chives, cut into 3 inches long
4 ounces enoki mushrooms
2 teaspoons vegetable oil
2 teaspoons butter
¼ teaspoon sesame seeds

Freeze steak for 30 minutes until partially frozen. Slice steak against the grain, on the diagonal, into 8 equally thin pieces. Use a meat mallet to pound each piece of meat to 1/8 inch thick. If using thin sliced sirloin, skip this step.

Combine marinade ingredients in a bowl and add meat slices. Let stand 15 minutes to 2 hours.

In a separate bowl, combine sauce ingredients.

To prepare filling, heat a wok or skillet over high heat. When hot, add vegetable oil, swirling to coat the sides. Add garlic and ginger and fry for 20 seconds. Add carrot, bell pepper, celery and stir fry for 1 minute. Add soy sauce, sesame oil and stir. Transfer to bowl and let cool.

To make the beef rolls, lay beef slices out with short side facing you. Equally divide chives, enoki mushrooms and vegetable mixture among the pieces of meat. Roll the beef up, over the filling and secure with toothpick.

Place a large skillet over medium-high heat. Add the vegetable oil and butter, swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for 1 minute, turn roll. Add sauce to the pan. Cover and simmer over medium heat until beef is just cooked through, 1-2 minutes. Remove toothpick, sprinkle with sesame seeds to serve.

Yields 4 servings

***

Video

To see Martin in action – watch a video of him carving a chicken in 18 seconds!

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15 Minute Asian Noodles http://steamykitchen.com/164-15-minute-asian-noodles.html http://steamykitchen.com/164-15-minute-asian-noodles.html#comments Mon, 01 Oct 2007 16:10:35 +0000 http://steamykitchen.com/blog/2007/10/01/15-minute-asian-noodles/ During freshman year of college, I lived off of Kraft mac 'n cheese and Cocoa Puffs. Not because I couldn't cook-but because Mother never let us have awful artificially flavored junk food in our household since it would "OH MY GOD, ROT OUR TEETH." Never mind that our home had chipped lead paint, asbestos in the attic and ...

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15 Minute Asian Noodles

 

During freshman year of college, I lived off of Kraft mac ‘n cheese and Cocoa Puffs. Not because I couldn’t cook-but because Mother never let us have awful artificially flavored junk food in our household since it would “OH MY GOD, ROT OUR TEETH.” Never mind that our home had chipped lead paint, asbestos in the attic and that I’d wrestle with Brother on the lawn 10 seconds after Dad sprayed DDT.

 

I gorged on Kraft mac ‘n cheese until I noticed my skin turning the shade of cheese-powder-orange-yellow. Whoah! That color whipped my heart back 28 years to North Platte, Neb., second grade, where I was the only Asian kid in the entire school. This was before “cultural sensitivity” became all the rage.

We didn’t have a lot of money back then; while the other kids scored the 64 pack of Crayola with built-in sharpener, I got only 24. Well, 12 really, but I broke each one in half. I remember having trouble coloring the skin of my family, as Peach just wasn’t right, and Indian Red made me look like I’d swallowed a bottle of Taco Bell hot sauce. The darker kids in school already had dibs on Raw Sienna, so I had to adapt the technique of lightly rubbing a fat Yellow on its side, which made me look rather jaundiced. As a joke, one of the snickering Peach kids tossed his Ultra Orange at me, but I refused to let him see my embarrassment and pretended to be delighted at his generosity. So for the rest of the school year, everyone in my family was colored in Ultra Orange, which brings us back to why I ditched mac ‘n cheese.

If you think about it, mac ‘n cheese really isn’t that convenient. It takes nine minutes to boil water (11 if you watch), 14 to cook the mac and two to reconstitute the “cheese”. Twenty-five minutes for 580 grams of sodium and 49 grams of carbs? I can give you a better fast food. My 15-Minute Asian Noodles are actually healthy and come with real vegetables.

Take a trip to your local Asian market to stock up. Oyster sauce, Maggi sauce and Chinese rice wine are all inexpensive pantry items. The yellow noodles are “fresh” so they only take a couple of minutes to cook.

Be creative with your vegetables. Red bell peppers, carrots, cabbage, scallions, onions, celery, mushrooms, bean sprouts or snow peas are all wonderful in this dish. The only rule is to cut the vegetables as thin as possible to make for a fast stir-fry. This dish is also a great way to use up last night’s leftover chicken slices, seafood, etc.

***

The same day that that I submitted column this to my editor, Andrew came home with this artwork:

Dammit!  Ultra Orange will haunt me forever.

***

Here are the “fresh” egg noodles – boiled for less than 2 minutes!  Just like fresh homemade pasta – you don’t really need to cook more than a couple of minutes. These are found either in the refrigerated section or they are frozen in the freezer (duh!) They both are great! I like keeping a couple of packs in my freezer for emergency noodle snacking or for a lazy dinner. They can be thick with a nice bite like photo below, or really thin and labelled “won ton” noodles. Just make sure you read the package directions for cooking times.

Selection of veg that I used – enoki mushrooms, scallions and julienned carrots. Those perfectly julienned carrots took less than 1 minute to cut – with one of these nifty gadgets – Oxo Julienne Peeler – I also saw it at Target this past weekend. LOVE IT. Take a large thick carrot, peel it with your normal peeler. Stick a fork on one end to anchor the carrot down flat on the cutting board. Use the julienne peeler to cut strips lengthwise down.

Your veg should be cut into thin strips – cuts the cooking time down!

My arsenal of sauces: oyster sauce, Chinese rice wine and my beloved Maggi sauce – which makes EVERYTHING taste better.  If you don’t have Maggi – get some! I know I’m not the only one who has a serious Maggi addiction. And if you must know, Epicurious even has 6 recipes using Maggi sauce.

You can add last night’s leftover chicken slices or just go vegetarian like I did below. If I’m extra extra lazy, I get a cooked rotisserie chicken from the market and shred the meat to serve.

15-Minute Asian Noodles

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15-Minute Asian Noodles

Servings: 2 as main dish, 4 as side Prep Time: Cook Time:
asian-noodles

Ingredients:

1 lb "fresh" Asian noodles (they are found in refrig section or frozen in Asian market)
1/2 cup sliced fresh mushrooms (I use enoki)
2 stalks scallions, cut into 1-inch lengths
1 carrot, thinly sliced or shredded
2 tablespoons oyster sauce
1 teaspoon Maggi sauce (substitute with 2 tsp soy sauce)
1 tablespoon Chinese rice wine (substitute with dry sherry)
2 tablespoon cooking oil (canola or vegetable)
cooked, sliced meat/seafood (optional)

Directions:

1. Boil 6 cups of water and cook noodles according to package directions (timing depends on thickness of noodles). Use your chopsticks to jiggle and separate the noodle strands in the water. Reserve 1/4 cup of hot noodle water. Drain noodles, set aside. While water is boiling, thinly slice your vegetables. Multitask!

2. Heat wok or large fry pan over high heat. When hot, add cooking oil. Add scallions, fry for 10 seconds. Add carrots, fry until softened, 30 seconds. Add mushrooms, fry 30 seconds.

3. Add oyster, Maggi, rice wine and the reserved hot water. Cook for 30 seconds. Add your noodles, fry another minute to incorporate all ingredients.


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Which Blogger Dish to Cook on TV?

Don’t forget to vote! I’m cooking live on our local ABC station next Tuesday – and have decided to feature of our fellow blogger dishes.  Vote for your favorite dish! I think it’s a great way to promote the world of food blogs. I’ve gotten over 530 votes so far, but the race is close between The Delicious Life‘s Bulgogi Burgers and Rasa Malaysia’s Coconut Butter Prawns! Vote here.

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