Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 16 Apr 2015 20:35:08 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Thai Grilled Shrimp with Black Pepper Sauce http://steamykitchen.com/37993-thai-grilled-shrimp-with-black-pepper-sauce-recipe.html http://steamykitchen.com/37993-thai-grilled-shrimp-with-black-pepper-sauce-recipe.html#comments Tue, 14 Oct 2014 13:39:57 +0000 http://steamykitchen.com/?p=37993 Patience is what we’ve been practicing for the last two months in our house. Going into a major kitchen remodel is never a “fun” thing (well, except picking out wall colors, flooring options and kitchen bling), but I never expected a 2-week stall. So close, yet so far away. We’re currently hung up on the granite cutter. Counters need to ...

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Thai-Grilled-Shrimp-with-Black-Pepper-SaucePatience is what we’ve been practicing for the last two months in our house. Going into a major kitchen remodel is never a “fun” thing (well, except picking out wall colors, flooring options and kitchen bling), but I never expected a 2-week stall. So close, yet so far away.

We’re currently hung up on the granite cutter. Counters need to be cut and installed before anything else happens. So, I’m being extra patient and resisting the urge to drive to the granite cutter’s shop and doing my Asian mother nagging magic on his team to hurry up!

kitchen-remodel-2779

In the meantime, with no kitchen, I’ve asked Top Chef Harold Dieterle to write a quick little note and share a recipe from his brand new book, Harold Dieterle’s Kitchen Notebook.  I asked him, “Harold, I can’t wait to try your contemporary Thai restaurant next time I’m in NY. Tell us your love for Thai food!”

 

haroldHi Steamy Kitchen readers! My love of southeast Asian cuisine is pretty straightforward, actually.  I’ve always loved the flavors, spices, and freshness of the ingredients and dishes from that part of the world.   I also spent some time in Thailand before I opened Perilla Restaurant, and so a lot of the flavors and influences from that trip ended up being worked into the menu.

I traveled to Thailand a few more times before opening Kin Shop (and a few times since), because I realized I had so much to learn about balancing flavor and heat, as well as an endless variety of techniques.  It’s such a rich culinary culture, and really, I’m still learning something new every day.

Have fun cooking! Harold.

 

The recipe that Harold is sharing is a powerhouse of Thai flavors!  You’ll love how the smoky, grilled shrimp pairs so well with Harold’s Phuket-Style Black Pepper Sauce that comes easily together in one pot. While I’ve adapted the grilled shrimp to make it simpler for a weeknight meal, I’ve kept the Phuket-Style Black Pepper Sauce as-is, because that’s where the recipe really shines.

We made this recipe in 30 minutes even without a kitchen! We used our BBQ grill for the shrimp and a little camping stove for the sauce.

About the Phuket-Style Black Pepper Sauce:

From Harold Dieterle’s Kitchen Notebook:

“The sauce never fails to remind me of my first trip to Thailand, during which I visited a marketplace on Phuket, an island off the southern coast, where you picked out your own fresh fish and shellfish at various stalls, and the proprietor would cook it for you. I asked on purveyor if I could pay extra and cook my own food. The woman who owned the stall was reluctant, telling me it was dangerous, but after I showed her my burn-covered arms, the pride and joy of every cook, she figured I could take care of myself.

I started making a Phuket-sauce based on ones I’ve eaten on the trip. She didn’t like the direction I was going – she especially didn’t appreciate my tossing black peppercorns into her wok – so she began trying to course-correct for me, adding this like coconut milk and hoisin sauce. This recipe is for the sauce we ended up with. I thought it was delicious; she didn’t.

Serve this sauce over poached or grilled shellfish, white-fleshed fish such as halibut or cod, grilled pork, and grilled chicken dishes or fried chicken.”

Thai Grilled Shrimp with Black Pepper Sauce Recipe 2

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Thai Grilled Shrimp with Black Pepper Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
Thai Grilled Shrimp with Black Pepper Sauce Recipe

Recipe adapted from Harold Dieterle, "Harold Dieterle's Kitchen Notebook." Reprinted with permission.

Here are some tips for the Black Pepper Sauce:
-Instead of mincing ginger, I peel the ginger and grate it with a microplane grater.
-If you can't find lemongrass, use a microplane grater and lightly rub the lime in the recipe (before juicing) to zest.
-A great substitute for shallot is red onion

Shrimp tips:
This basic recipe can be used for shrimp, fish, scallops and even lobster. I like to use the largest shrimp I can find, and thread on bamboo or metal skewers to make easy to grill.

Serve with white rice if desired.

Ingredients:

FOR THE PICKLED CUCUMBER:

2 tablespoons very hot water
1/2 teaspoon sea or kosher salt
1 tablespoon sugar
1/2 cup rice vinegar
1 hothouse cucumber, seeded, sliced



FOR THE BLACK PEPPER SAUCE
2 tablespoons neutral cooking oil (like canola)
1 tablespoon minced garlic
1 tablespoon peeled, minced fresh ginger
1 tablespoon minced shallot
1 tablespoon minced lemongrass
2 tablespoons coarsely ground black pepper
2 cups unsweetened coconut milk
1 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons fish sauce
juice of 1 lime



FOR THE SHRIMP
1 pound large or jumbo shrimp, on skewers
1 tablespoon neutral cooking oil
salt and pepper

Directions:

1. MAKE THE PICKLED CUCUMBERS: In a bowl, whisk together the hot water, salt and sugar until dissolved. Stir in the rice vinegar. Toss with the sliced cucumber. Refrigerate while preparing the rest of the recipe or up to overnight.

2. MAKE THE BLACK PEPPER SAUCE: Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the garlic, ginger, shallot, and lemongrass and cook, stirring until the vegetables are softened but not browned, about 2 minutes. Add the pepper and cook, stirring, until fragrant, about 2 minutes.Pour in the coconut milk, hoisin, vinegar and fish sauce. Stir, bring to a boil and then lower the heat and simmer for 15 minutes to develop the flavor. Stir in the lime juice. The sauce can be refrigerated in an airtight container for up to 3 days.

3. GRILL THE SHRIMP (while the sauce is simmering): Heat a grill to high. Brush shrimp with the cooking oil, season with salt and pepper. Grill shrimp 2 minutes, flip and grill an additional minute or two until cooked through.

Serve with black pepper sauce, pickled cucumber and rice.

Other Thai Inspired Recipes from Around the Web

Thai Shrimp Halibut Curry – Bon Appetit

Steamy Kitchen Pinterest Board on Asian Seafood

Thai Shrimp and Pineapple Curry – RasaMalaysia

Thai Chicken with Sweet Chili Jam – David Lebovitz

 

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Chinese Clay Pot Rice Recipe http://steamykitchen.com/34175-chinese-clay-pot-rice-recipe-video.html http://steamykitchen.com/34175-chinese-clay-pot-rice-recipe-video.html#comments Mon, 28 Apr 2014 17:58:12 +0000 http://www.steamykitchen.com/?p=34175   Before my Mom came to visit, she sent a care package full of foodie goodies, and instructed me to save them for when she comes to visit. I knew exactly what that meant – Mama’s gonna cook for me! In the package were Chinese Preserved Pork Belly and Chinese Sausage. Sure enough, Mom announced she was making “Chinese Clay Pot Rice” for dinner ...

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chinese-clay-pot-rice-recipe-pint

Before my Mom came to visit, she sent a care package full of foodie goodies, and instructed me to save them for when she comes to visit.

I knew exactly what that meant – Mama’s gonna cook for me! In the package were Chinese Preserved Pork Belly and Chinese Sausage.

Sure enough, Mom announced she was making “Chinese Clay Pot Rice” for dinner the day after she arrived!

Chinese Clay Pot Rice Recipe

Normally, a clay pot is used (duh! hence the name) but since I didn’t have a clay pot (broke mine during the move) – we decided to experiment with making Chinese Clay Pot Rice in the rice cooker (shortcut cheater method) and also on the stovetop in a heavy-bottomed pot (like cast iron or Le Creuset). This type of pot will ensure that the rice cooks evenly and does not burn.

There’s a a fine line between “crispy” and “burnt” rice! If you’re using a clay pot or a pot on a stove, you can get a really nice bottom crust (the best part!) that all the kids fight over.

The homemade Chinese Sweet Soy Sauce that is poured over the rice. Everything is super-easy to cook. The sauce takes 5 minutes to make. The Chinese Pork Belly and Chinese Sausage cook with the rice in the same pot.

Chinese Clay Pot Rice Recipe

The Chinese Cured Pork Belly or “Chinese Style Cured Pork Strips” by Kam Yen Jan is what we used. It’s actually a preserved and cured ingredient (kind of like Chinese version of smoked bacon!) so just like the Chinese sausage, it keeps for several months in the refrigerator (as long as you don’t open the package).

They are both found at Asian markets.

chinese-pork-belly

Watch the video to learn how to make Mom’s Chinese Lay Pot Rice Recipe with Sweet Soy Sauce!

Chinese Clay Pot Rice with Sweet Soy Sauce Recipe Video

 

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Chinese Clay Pot Rice Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes
chinese clay pot rice recipe-1447

Recipe from Mama Ruthie! There are 2 versions of this recipe below - one for cooking on the stovetop and one for cooking in the rice cooker. The rice cooker method won't give you the super-coveted crispy burnt rice on the bottom of the pot - but it is definitely much easier to make.

You can find Chinese pork belly and Chinese sausage at the Asian market - they last for a long time! Buy a couple of packages and keep in the refrigerator. The Chinese rice wine is cooking wine made from rice. Substitute with dry sherry.

Ingredients:

FOR THE SWEET SOY SAUCE
2 tablespoons cooking oil
2 shallots, thinly sliced
1 thumb-sized piece of ginger, peeled and thinly sliced
3 tablespoons brown sugar
1 cup soy sauce
1/4 cup Chinese cooking rice wine
1 tablespoon sesame oil
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FOR THE CLAY POT RICE
1 package Chinese sausage
1 package Chinese cured pork belly 
2 cups long-grain raw rice (I like jasmine rice)

Directions:

1. Make the Sweet Soy Sauce:
Heat a small sauce pot over medium heat with cooking oil. When hot, add in the shallot and the ginger and fry until browned but not burnt, approximately 3-5 minutes. The shallots should be shriveled, darker brown (just not black). Remove the shallots and ginger (as much as you can). The remaining oil will now be flavorful. Don't throw away the crispy shallots! Use this as a topping for salad, fried rice, vegetables, etc. The ginger can be discarded.

To the oil, add in the sugar, soy sauce and rice wine. Bring to a simmer and then turn the heat to low. Let simmer for 2 minutes. Turn off heat and pour in the sesame oil. Let cool completely before storing in a jar. Lasts up to 4 months in refrigerator.

2. Make the Clay Pot Rice

IF COOKING IN RICE COOKER
Place the rice in the rice cooker pot. Fill pot halfway with water and use your hands to swish the rice. Carefully pour out the water. Repeat 2-3 more times until the water is just barely cloudy. Pour in water until it reaches your knuckle. Use this Chinese method to measure water. Lay in the Chinese sausage and pork belly strips. Set rice cooker to cook. When cooking complete, remove pork belly and Chinese sausage and slice thinly on the diagonal. Serve with rice Sweet Soy Sauce drizzled on top.

IF COOKING ON STOVETOP
To the pot (preferably clay, cast iron, enameled cast iron or some kind of heavy-bottomed pot), add in the pork belly and Chinese sausage. Turn the heat to medium-high. As the pot heats up, the pork and sausage will slowly begin to release its fats (yum!). Cook for 2 minutes, then flip the pork and sausage and cook the other side. Remove the pork and sausage to a plate. You should have about a tablespoon of delicious fat in your pot! Add in your raw rice to the pot (still on medium-high heat) gently stir the raw rice in the fat for 30 seconds until coated. Pour in 3 cups of water and snuggle in the pork belly and sausage in the rice. Bring to a low boil. Turn heat to low and immediately cover. Cook for 12 minutes. When done cooking, pork belly and Chinese sausage and slice thinly on the diagonal. Serve with rice and Sweet Soy Sauce drizzled on top.

 

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Chinese Sausage and Rice Recipe http://steamykitchen.com/26666-how-to-cook-chinese-sausage-recipe-video.html http://steamykitchen.com/26666-how-to-cook-chinese-sausage-recipe-video.html#comments Fri, 26 Apr 2013 16:30:15 +0000 http://www.steamykitchen.com/?p=26666 My parents came to visit us last week, a pitstop on their way to a Transatlantic cruise and vacation. Normally, when they come visit, Mom will call a week before to get “my list” of things to bring – Asian foodstuffs that I can’t buy in my Florida markets but that she can find near her home in Las Vegas. ...

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Chinese Sausage and Rice Recipe

My parents came to visit us last week, a pitstop on their way to a Transatlantic cruise and vacation. Normally, when they come visit, Mom will call a week before to get “my list” of things to bring – Asian foodstuffs that I can’t buy in my Florida markets but that she can find near her home in Las Vegas.

This time though, their luggage was limited and I could only request what could be hand-carried. I asked for probably the most rude things to hand-carry on a plane — Chinese Preserved Salty Fish (Chinese Fried Rice with Salty Fish will be an upcoming recipe and video).

Chinese Sausage and Rice Recipe

Mom surprised me with two other items: special brand of Chinese sausage from Canada and 2 pounds of fresh Chinese Roast Pork from the #1 rated place in Las Vegas – BBQ King.

You know your parents love you when they dare to bring such possibly pungent delicacies on the plane. Thank goodness that the salty fish was triple wrapped and sealed tight.

Chinese Sausage and Rice Recipe

Chinese sausage is unlike any meat you’ve ever eaten before. “Lap Cheong” 臘腸 is made most popularly from pork and is marinated and smoked. You can also find Chinese sausage made from duck liver or pork liver too (darker deep reddish/brown color).

Flavor:  sweet-salty, smokey, savory and unctuous with little pockets of fat that just melt during cooking. Think of candied bacon. Or when maple syrup from your pancake pools onto your thick bacon. That’s about the closest I can get to a description.

Most Asian supermarkets will stock Chinese sausage – since it’s dried, cured and smoked, the package will last for over a year if unopened (also check the expiration date on package). You can also freeze the package for a long time If you’ve opened a package and only use a few links, wrap the remaining tightly in plastic wrap and refrigerate for up to 6 months or store in freezer.

Chinese Sausage and Rice Recipe

220px-Chinesesausageunpackaged If you’ve got a Chinatown in your area, sometimes you’ll find Chinese sausage hanging by string like the photo above! (photo source)

Okay, now how to cook with Chinese sausage!? The simplest way is to just snuggle a few links into your rice grains and they will cook up along with the rice. Once cooked, just slice and eat.

I also love dicing Chinese Sausage for my fried rice like this:

Chinese Sausage and Rice Recipe

(The Chinese Sausage Fried Rice recipe is in my first cookbook, The Steamy Kitchen Cookbook now available in paperback for $16.35 at Amazon)

Years ago, Mom taught me how to make Chinese Sausage with Sweet Soy Sauce drizzled on the rice and it’s still one of my all-time favorite Chinese dishes. (Actually, I think Scott and the kids would also agree it’s theirs too) This recipe is also in my first cookbook – but I’m sharing it with you below.

Here’s a new video to show you how to cook the sausage with the rice!

Chinese Sausage and Rice Recipe Video

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How to Cook Chinese Sausage with Sweet Soy Sauce Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 20 minutes
Screen Shot 2013-04-26 at 12.29.49 PM

The Sweet Soy Sauce is optional - trust me, the Chinese Sausage will have plenty of flavor alone. Cook the Sweet Soy Sauce while your Chinese Sausage and rice cook.

Ingredients:

For the Chinese Sausage and Rice
2 cups uncooked rice, washed and drained well
4 Chinese sausages
For the Sweet Soy Sauce
1 tablespoon cooking oil (grapeseed, canola, vegetable, rice or peanut)
2 cloves garlic, smashed
1 shallot, roughly chopped
1/4 cup soy sauce
2 tablespoons dark soy sauce
1 tablespoon rice wine (or dry sherry)
2 tablespoons sugar
2 tablespoons water
1/4 teaspoon sesame oil

Directions:

Chinese Sausage and Rice Directions

Fill a pot with the rice and enough water to cover by 3/4". Snuggle the sausages in the rice grains. Turn the heat to high. When the water near the edge of the pot starts bubbling, cover the pot and reduce the heat to low. Cook for 15 minutes.

Turn off heat and keep covered! Let it sit with the lid on for 5 minutes to finish the steaming process. Remove the sausages (careful, they are hot!) and slice them on the diagonal into 1/2-inch-thick pieces. Arrange the sausages on top of the rice and drizzle the Sweet Soy Sauce on top. Serve extra Sweet Soy Sauce at the table for drizzling.

Sweet Soy Sauce Directions

In a small saucepan, add in the oil, garlic and shallot. Turn heat to low and let the garlic and shallot cook slowly until they begin to brown but not burn. Carefully remove the shallots and garlic and discard, leaving the flavored oil. Add remaining ingredients and simmer until thickened, about 2 minutes.

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Kofta Meatballs with Sweet and Sour Cherry Sauce http://steamykitchen.com/25044-kofta-meatballs-with-sweet-and-sour-cherry-sauce-recipe-video.html http://steamykitchen.com/25044-kofta-meatballs-with-sweet-and-sour-cherry-sauce-recipe-video.html#comments Mon, 18 Mar 2013 18:35:08 +0000 http://steamykitchen.com/?p=25044 Last week, the boys were on spring break (does anyone remember when spring break was actually in Spring?) and we decided as a family to staycation the week instead of braving the crowds at Disney or spending money on traveling. With 5 acres, 2 dogs, 10 chickens, 150 koi fish, it costs us more than just the flight + hotel to ...

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Last week, the boys were on spring break (does anyone remember when spring break was actually in Spring?) and we decided as a family to staycation the week instead of braving the crowds at Disney or spending money on traveling. With 5 acres, 2 dogs, 10 chickens, 150 koi fish, it costs us more than just the flight + hotel to travel somewhere. We gotta pay someone responsible to watch over the compound when we’re gone. Plus, this year, we’re toying with the idea of taking the boys to Hong Kong/Laos/Cambodia and a summer trip to see Redwood National Park in California.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

Plus, Scott and I are headed to Pebble Beach Wine Festival, IACP in San Francisco in a few weeks. Oh and BlogHer Food in Austin, BlogHer in Chicago, Food Blogger Connect in London. This, all before August.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

So, home we were last week….and it was a week of indulging in the kitchen. We had guests over for grilled lobsters, steamed mussels, skirt steak and meatballs. All different meals, of course! Scott’s birthday party potluck was thrown in there somewhere too. All I know is that last Friday, on recycle pick-up day, our bin overfloweth and I was quite embarrassed to put out SO MANY empties –  so I divided the bottles into two piles, one for last week and one for this week’s pick-up.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

One of the recipes we tried for the party was an Arabian dish – Kofta, or Meatballs with Sweet and Sour Cherry Sauce. It’s from a cookbook called “Modern Flavors of Arabia” by Suzanne Husseini, one of most popular cooking show personalities in the Middle East. The sweet and sour cherry sauce complemented the rich lamb meatballs (though of course you could use ground pork/beef/chicken/turkey instead).

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

I rehydrated dried cherries in honey and lemon (also – ahem, I may or may not have added a little splash of Brandy). The sauce simmers quietly while the meatballs cook in the oven or on the stove.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

It’s a fabulous party food – skewer each meatball with a cute pick.

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe Video

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Kofta Meatballs with Sweet and Sour Cherry Sauce

Servings: 8-10 Prep Time: 5 minutes Cook Time: 20 minutes
Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe

Feel free to sub the lamb with ground meat of your choice.

Ingredients:

FOR THE CHERRY SAUCE

1 tablespoon olive oil
1 shallot, chopped (or 2 tablespoons diced red onion)
1 cup dried cherries
3 teaspoons honey
splash of Brandy (optional)
1/2 lemon, juiced
1/2 cup water
1/2 teaspoon cinnamon
1 tablespoon minced fresh mintsalt and freshly ground black pepper, to tasteFor the Meatballs

1 pound ground lamb
1/4 cup sparkling water
2 cloves garlic, minced
2 tablespoons minced fresh parsley
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon allspice
salt and pepper to taste
3 tablespoons olive oil

Directions:

To make the Cherry Sauce

In a small saucepan over medium-high heat, add the olive oil and shallot and saute until tender. Add the cherries, honey, lemon juice, water and cinnamon and bring mixture to a boil. Lower the heat and allow to simmer for 5 minutes or until the sauce has thickened. Add salt and pepper to taste. Stir in the mint.

To make the Meatballs
Preheat oven to 375F.

In a large mixing bowl, add the ground lamb, sparkling water, garlic, cloves, cinnamon, cumin, allspice, salt and pepper. Mix lightly to incorporate all ingredients. Form mixture into small meatballs.

In a large frying pan over medium high, add olive oil. Add meatballs and fry, turning often to brown all over, about 5-7 minutes. You might have to cook meatballs in batches if your pan is too small. After browning all the meatballs, place meatballs on a baking sheet and bake in oven for 10 minutes to cook through. Drizzle with the cherry sauce just before serving.

 


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Steamy Kitchen's Healthy Asian Favorites cookbook cover

My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

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Taiwanese Pork Noodles http://steamykitchen.com/10961-taiwanese-pork-noodles.html http://steamykitchen.com/10961-taiwanese-pork-noodles.html#comments Tue, 24 Aug 2010 16:11:36 +0000 http://steamykitchen.com/?p=10961 Recipe for very simple Taiwanese Pork Noodle Recipe - Lo Ba from cookbook author and Asian recipe expert Jaden Hair.

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Traditional Taiwanese Lo Ba which Lo ba literally means stewed meat in Taiwanese. “Lo” = stew “ba” = meat, is one of those comfort foods that will have your house smelling delicious all day. The star anise and cinnamon give this dish its authentic Taiwanese flavor.

This simple recipe only takes a few minutes to make and I’m sure it will become a family favorite. Serve with a side of steamed broccoli.

Brown the meat with the shallots (or onion) and spices.

Then add the soy mixture, simmer.

Serve over noodles.

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Taiwanese Pork Noodle Recipe - Lo Ba

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Stewed Pork SK-7696

If you don't have rice noodles, use any type of dried pasta that you want - even angel hair, spaghetti or linguine. It's not authentic, but it will work just fine! Recipe and photos by Shelisa of Big2Beautiful blog.

Ingredients:

1 (10 ounce) package dry rice noodles
2 tablespoons cooking oil
3 shallots, thinly sliced (or 1/2 small onion)
2 whole star anise
1 cinnamon stick
2 tablespoons garlic, minced
1 pound ground pork
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup warm water
2 tablespoons sugar

Directions:

Prepare a large bowl (ice bath) with 12 ice cubes and 4 cups of water, set aside.

Bring 4 cups of water to a boil in a large pot, then add the dry rice noodles and boil for 2 minutes. Remove the pot from heat and let the noodles sit in the hot water for another 2 minutes. Drain the noodles, then immediately drain them into the prepared ice bath to stop the cooking process, let cool for 1 minute. Drain and set aside.

In a mixing bowl, combine the soy sauce, the vinegar, warm water and the sugar. Whisk together well.

Heat a fry or saute pan over medium high heat. When hot, add in the cooking oil, shallots, garlic, star anise and cinnamon stick and saute until fragrant about 30 seconds. Add the ground pork breaking the meat into small pieces and cooking until the browned. Once the meat has cooked through, add the soy-vinegar mixture. Simmer for 5 minutes on medium-low heat. Serve over rice noodles.

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Salmon Burgers http://steamykitchen.com/10308-salmon-burgers.html http://steamykitchen.com/10308-salmon-burgers.html#comments Thu, 08 Jul 2010 16:32:22 +0000 http://steamykitchen.com/?p=10308 Salmon Burger at SK on TLC

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Salmon Burger at SK on TLC

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Salmon Burger Recipes + video on how to form patties http://steamykitchen.com/10293-salmon-burger-recipes.html http://steamykitchen.com/10293-salmon-burger-recipes.html#comments Wed, 07 Jul 2010 14:50:38 +0000 http://steamykitchen.com/?p=10293 I love me a good salmon burger! Or crab cake or lobster cake. Or….okay, okay, I LOVE SEAFOOD! But one of the hardest things about making seafood burgers (or patties) is keeping the darn thing together while its on the grill or cooking in the pan. There’s nothing worse than watching your precious fish fall through the grates of your ...

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I love me a good salmon burger! Or crab cake or lobster cake. Or….okay, okay, I LOVE SEAFOOD! But one of the hardest things about making seafood burgers (or patties) is keeping the darn thing together while its on the grill or cooking in the pan. There’s nothing worse than watching your precious fish fall through the grates of your BBQ grill. Sure, you could use more wet filler to bind (like egg or mayo) but there’s a balance…the right balance between fish, binder and breadcrumbs.

Too much binder and the patty turns out soggy bleh. Too much breadcrumbs and that’s all you taste!

Want to know how to I form the patty so that it stays together? (p.s. the recipe is below, first link)

Salmon Burger Recipe – on Steamy Kitchen on TLC (I used salmon, panko, shallots, lemon zest, lemon juice, parsley)

Asian Salmon Burger Recipe (one of my very first posts EVER on Steamy Kitchen!)

Salmon Burger Recipe a la Mark Bittman from Ezra Poundcake

Salmon Burgers a la Martha Stewart & Rachael Ray from YumSugar

Salmon Burgers with Chipotle Aioli by One Perfect Bite

Perfect Salmon Patties by Dana on Tasty Kitchen

Salmon Burger with Wasabi Soy Glaze on Kitchen Daily

**Big thanks to Smith Bites for creating my “sonic brand” (giggle!) the jingle that you hear in the video, as well as the animation. We’ll be sharing the process of how we came up with that jingle soon!

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Photo: Dal Nirvana http://steamykitchen.com/9089-photo-dal-nirvana.html http://steamykitchen.com/9089-photo-dal-nirvana.html#comments Fri, 14 May 2010 18:56:59 +0000 http://steamykitchen.com/?p=9089 I just came back from Los Angeles where friends Matt Armendariz, Gaby Dalkin, Rachelle Lucas, Rachael Hutchings, Lucy Lean, Jenny Kayano and I dined at Nirvana Restaurant in Beverly Hills. I fell in love with their lentils and the chef just emailed the recipe over! Fantastic. Can’t wait to share the Dal Nirvana recipe.

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I just came back from Los Angeles where friends Matt Armendariz, Gaby Dalkin, Rachelle Lucas, Rachael Hutchings, Lucy Lean, Jenny Kayano and I dined at Nirvana Restaurant in Beverly Hills. I fell in love with their lentils and the chef just emailed the recipe over! Fantastic. Can’t wait to share the Dal Nirvana recipe.

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Green Beans with Browned Butter and Hazelnuts http://steamykitchen.com/6705-green-beans-with-browned-butter-and-hazelnuts.html http://steamykitchen.com/6705-green-beans-with-browned-butter-and-hazelnuts.html#comments Wed, 25 Nov 2009 15:21:57 +0000 http://steamykitchen.com/?p=6705 Snappy green beans meets shallots sauteed in nutty browned butter and toasted hazelnuts….recipe over at Steamy Kitchen on TLC!

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Snappy green beans meets shallots sauteed in nutty browned butter and toasted hazelnuts….recipe over at Steamy Kitchen on TLC!

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Caprese Salad with Basil Vinaigrette http://steamykitchen.com/5086-caprese-salad-with-basil-vinaigrette.html http://steamykitchen.com/5086-caprese-salad-with-basil-vinaigrette.html#comments Tue, 18 Aug 2009 15:52:52 +0000 http://steamykitchen.com/?p=5086 When tomato and fresh basil is THIS good, I hate to do anything other than enjoy it fresh in a salad. My Basil Vinaigrette is simple to make, takes 5 minutes in a blender. You’ll love it. I promise. First, the Basil Vinaigrette ingredients: fresh basil leaves, shallots (substitute with onion or garlic), sea salt, a couple slices of fresh ...

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Caprese Salad Recipe

When tomato and fresh basil is THIS good, I hate to do anything other than enjoy it fresh in a salad. My Basil Vinaigrette is simple to make, takes 5 minutes in a blender. You’ll love it. I promise.

First, the Basil Vinaigrette ingredients: fresh basil leaves, shallots (substitute with onion or garlic), sea salt, a couple slices of fresh chili pepper, good olive oil and a vinegar.

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First you gotta chop up the shallots (or substitute with onion or garlic) and the pepper in the blender.

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Next goes in the torn basil leaves, salt, vinegar and 2 tablespoons of water. You need that liquid to get things moving in the blender.

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Let that baby whirl while you slowly drizzle in the olive oil. Look at that gorgeous mossy green!

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Once it calms down a bit, the color turns bright vivid green.

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The makings of a Caprese Salad.

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Wait. Another beauty shot of the tomato.

Caprese Salad with Basil Vinaigrette

Since I’m stacking this Caprese Salad up, I want to make sure that the bottom layer (which uses the bottom of the tomato) is flat — so that the whole stack doesn’t fall over. So lop off the round butt of the tomato so that it has a flat ass to sit on.

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Start stacking and layering your Caprese Salad!

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Lastly…drizzle the Basil Vinaigrette over your Caprese Salad.

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Love that drizzle action!

Caprese Salad with Basil Vinaigrette Recipe

serves 4 as first course

4 large tomatoes, sliced into thick slices
1 pound fresh mozzarella, sliced into thick slices
1/2 cup loosely packed basil leaves
sea salt & freshly ground black pepper

For the Basil Vinaigrette
1 small shallot, roughly chopped (substitute with 1 tablespoon chopped onion or 1 garlic clove)
2 slices fresh chili pepper
1 cup loosely packed basil leaves, torn
2 tablespoons water
2 tablespoons good white wine vinegar
1 teaspoon kosher or sea salt (1/2 tsp table salt)
6 tablespoons extra virgin olive oil

1. To make the Basil Vinaigrette, add the shallot and chili pepper to the blender. Next add the basil leaves, water, vinegar and sea salt. Blend. Slowly drizzle in the olive oil as you are blending.

2. To assemble the Caprese Salad, layer the tomato, fresh mozzarella and basil leaves. In between each layer, season with a bit of sea salt and freshly ground black pepper. Drizzle the basil vinaigrette on top.

Store extra basil vinaigrette in the refrigerator for up to 2 weeks.

This is summer fest!

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Summer Fest 2009 is a four-week, cross-blog celebration co-created (alphabetically listed) by A Way to Garden, Matt Armendariz of Mattbites, Jaden Hair of Steamy Kitchen, and Todd and Diane of White on Rice Couple, with guest appearances from Shauna and Daniel Ahern of Gluten-Free Girl, Simmer Till Done’s Marilyn Pollack Naron, and Paige Smith Orloff of The Sister Project.’ And from you that’s critical. Your contributions are desired, and needed.

Will you play along? Have a recipe or tip that fits any of our weekly themes? Starting today, with the subject of herbs, you can contribute in various ways, big or small. Contribute a whole post, or a comment, whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. The possibilities:

Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.

Or think bigger: Publish entire entire posts of your own, if you wish, and grab the juicy Summer Fest 2009 tomato badge (illustrated by Matt of Mattbites).

Summer Fest 2009 Schedule:

  • Tuesday, August 18: TOMATO WEEK. How do you like them love apples? (this week!)

What did my co-hosts make for the Summer Fest Party?

simmer-till-done-tomato-bread Simmer Till Done Made a Savory Upside Down Tomato Basil Bread

matt-bites-tomatoes-ten-ways Matt Bites does Tomatoes 10 Ways

away-to-garden-frozen-sauce Away to Garden shows us her Quick Tomato Sauce Ever So Slowly

white-on-rice-tomato-jam-recipe White on Rice tells us about their kiddie tomato thieves and makes Tomato Jam!

sister-project What a cute little girl! Paige from The Sister Project makes Curried Carrot and Tomato Soup

smoked-tomato-salsa-glutenfreegirl Gluten Free Girl makes Smoked Tomato Salsa

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