Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 12:53:12 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Taiwanese Noodles with Meat Sauce Recipe (Taiwanese Spaghetti!) http://steamykitchen.com/22974-taiwanese-noodles-meat-sauce-recipe.html http://steamykitchen.com/22974-taiwanese-noodles-meat-sauce-recipe.html#comments Tue, 21 Aug 2012 20:30:58 +0000 http://steamykitchen.com/?p=22974 Short 2-minute video with step by step to make what my kids call "Taiwanese Spaghetti" - Taiwanese Noodles with Meat Sauce Recipe

The post Taiwanese Noodles with Meat Sauce Recipe (Taiwanese Spaghetti!) appeared first on Steamy Kitchen Recipes.

]]>
Taiwanese Noodle Recipe

Despite having an embarrassing amount of cookbooks on my shelves, my family’s favorite recipes are the ones I’ve riffed on from my Mom’s cooking. Earlier this summer, when we took a little vacation to visit parents, Mom made a Taiwanese noodle dish with a hearty meat sauce. To “sell” it to my kids, she called  it, “Taiwanese Spaghetti.” Though, in all honesty, meat + noodles need no selling to my kids, they’ll happily eat without reservation.

Taiwanese meat sauce is something nearly every Taiwanese mama cooks in weekly rotation, and it’s served over rice or noodles. It’s traditionally made with ground pork, Chinese black mushrooms and lots of shallots. The seasonings include warm Chinese five-spice powder, both dark and light soy sauce, black vinegar and a touch of brown sugar.

To make an easy version with everyday ingredients from the local supermarket, I’ve made a few substitutions.

How to cook Taiwanese Noodles with Meat Sauce (video)

Short 2 minute video on how to make this recipe.

Full written recipe is below!

Yum
Print

Taiwanese Noodles with Meat Sauce Recipe (Taiwanese Spaghetti)

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
taiwanese-noodle-recipe-8932.jpg

For Gluten free version - substitute the regular soy sauce with gluten-free soy sauce and substitute the dark soy sauce with gluten free oyster sauce (Lee Kum Kee Panda Brand)

Ingredients:

1 pound noodles or rice of your choice
1/2 cup chicken broth
2 tablespoons dark soy sauce (or oyster sauce)
2 teaspoon light (regular) soy sauce
1 teaspoon Chinese black vinegar (or young balsamic vinegar)
1/2 teaspoon Chinese five-spice powder
1 tablespoon brown sugar
2 teaspoons cooking oil
1/2 onion, chopped
1 pound ground pork (or ground beef/chicken/turkey)
2 cloves garlic, finely minced
One 8-ounce can bamboo shoots, drained and diced
4 ounces fresh shiitake mushrooms, diced
1 stalk green onion, chopped

Directions:

1. Cook the noodles or rice according to package instructions. Drain.

2. In a small bowl, combine the chicken broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar. Set aside.

3. Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Add in the onion and cook for 1 minute. Stir in the ground meat and cook for 2 minutes. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic. Add in the garlic and stir fry for a few seconds or until you begin smelling the garlic. Add in the bamboo shoots and mushrooms. Toss everything in the wok together.

4. Pour in the broth/soy sauce mixture and bring to a simmer. Cook for 2 minutes. Stir in the green onions. Serve the ground beef mixture over the noodles or rice.

The post Taiwanese Noodles with Meat Sauce Recipe (Taiwanese Spaghetti!) appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/22974-taiwanese-noodles-meat-sauce-recipe.html/feed 55
Tofu and Mushroom Miso Soup http://steamykitchen.com/20575-miso-soup-recipe-tofu-mushroom.html http://steamykitchen.com/20575-miso-soup-recipe-tofu-mushroom.html#comments Fri, 10 Feb 2012 16:29:01 +0000 http://steamykitchen.com/?p=20575 As my many house guests can attest to, I am not a breakfast eater (unless I’m hung over, then a 1/2 pound of bacon will be devoured quickly). When Diane and Todd were over, the first thing my boys did right after waking up in the morning was run over to the cottage to wake them up and drag them ...

The post Tofu and Mushroom Miso Soup appeared first on Steamy Kitchen Recipes.

]]>

As my many house guests can attest to, I am not a breakfast eater (unless I’m hung over, then a 1/2 pound of bacon will be devoured quickly). When Diane and Todd were over, the first thing my boys did right after waking up in the morning was run over to the cottage to wake them up and drag them to the house to make their famous breakfast.

They made homemade pancakes, waffles, french toast and cinnamon sugar knots. Oh, and we went through 10 pounds of bacon too (I’m not joking). You should see my boys’ faces when they woke up on Sunday and realized Uncle Todd and Auntie Diane were gone….(sigh) back to cold cereal and boring eggs.

But the ONE thing I will eat in the morning is 10-minute miso soup. Okay, sometimes I like Ochazuke for breakfast too (but that’s for another post). My body craves savory Japanese flavors in the morning and miso soup, fortified with egg, mushrooms, tofu and whatever leafy greens I have will hit the spot.

I’m developing recipes for Miso & Easy, which is a prepared miso paste that’s all ready to go – add hot water and you’ve got instant miso soup. It’s a brand new product.

If you’re using regular miso paste, same recipe, just use vegetable broth or dashi broth in place of water.

What is dashi?

Dashi is Japanese soup base that’s made from bonito fish. Instead of using chicken, vegetable or beef broth (in soups and in cooking dishes), Japanese recipes will call for dashi broth instead. You can make it from scratch, with a piece of kombu (dried seaweed) and dried bonito flakes; or use instant dashi powder (which is what I use)

But if you don’t have dashi, just use vegetable broth instead.

As for the other ingredients, it’s simple. And flexible. Whatever fresh mushrooms you have (below I have Japanese mushrooms), whatever leafy greens you want (spinach, bok choy, napa cabbage) and whatever firmness of tofu you want.

Yum
Print

Tofu and Mushroom Miso Soup

Servings: 4 Prep Time: 2 minutes Cook Time: 5 minutes
Tofu and Mushroom Miso Soup Recipe

The recipe is flexible - use whatever mushrooms and vegetables you have. The recipe has options for using Miso & Easy product or regular Miso Paste.

Ingredients:

6 ounces tofu, cubed
4 ounces fresh mushrooms, sliced
handful of leafy vegetable, chopped
1 egg, whisked
2 tablespoons chopped green onion
***
If using Miso & Easy:
  • 4 cup s water
  • 4 tablespoons Miso & Easy
If using Miso Paste:
  • 4 cups dashi or vegetable broth
  • 4 tablespoons miso paste

Directions:

1. In a sauce pot, bring the broth to a boil. Add in the tofu, mushrooms and the vegetables. While stirring the broth, slowly pour in the whisked egg. Cook for 2 minutes. Remove the pot from the heat.

2. If using Miso & Easy: Stir in the Miso & Easy. Top with green onions and serve immediately.

3. If using Miso Paste: Ladle about ½ cup of the hot broth into a bowl with the miso paste. Use a fork or whisk to stir and liquify and soften the miso paste. Pour all of the miso paste into the pot and stir gently. Top with green onions and serve immediately.

The post Tofu and Mushroom Miso Soup appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/20575-miso-soup-recipe-tofu-mushroom.html/feed 42
Chinese Stir Fried Sticky Rice Cakes (Nian Gao) http://steamykitchen.com/15288-chinese-stirfried-sticky-rice-cakes-nian-gao.html http://steamykitchen.com/15288-chinese-stirfried-sticky-rice-cakes-nian-gao.html#comments Thu, 28 Apr 2011 17:49:45 +0000 http://steamykitchen.com/?p=15288 Step by step photos for authentic Shanghainese Chinese Fried Sticky Rice Cake (Nian Gao) Recipe.

The post Chinese Stir Fried Sticky Rice Cakes (Nian Gao) appeared first on Steamy Kitchen Recipes.

]]>

Last week, on a surprise visit to see family, Mom made a couple of dishes that I normally don’t cook myself. One of them is this Chinese Fried Sticky Rice Cake Noodle dish (long name!) In Chinese, it’s called 炒年糕 Chǎo Nián Gāo.

The recipe is from my Dad’s hometown of NingBo in China.

What are Sticky Rice Cake Noodles (Nian Gao)

Nian Gao is normally eaten for Chinese New Year, as it signifies good fortune for the coming year. “Nian” means year and “gao” means high — translating loosely to “every year, may you reach higher and higher.”

Nian Gao can also mean sticky rice cakes that are fried in egg (savory) or fried with sugar (sweet). The Shanghainese and Korean version (TteokGuk photo) of nian gao is this recipe, where they take the glutinous rice cakes, cut them into ovals 2 inches long, 1 inch wide, and stir fry them like noodles.

You can find these rice cake noodles at Asian markets, either dried form (in the dried noodle section), frozen or in the refrigerated noodle section. Mom likes to buy frozen rice cake noodles, as they keep well in the freezer. They have to be soaked for 2 hours up to overnight in water. Purchase either the Korean or Chinese version, they are the same.

The rice cakes have to be soaked for 2 hours (up to overnight)

Dried or fresh Chinese mushrooms (or shiitake), canned bamboo shoots

Mom used mustard greens that she had salted overnight, but I’ve given easier instructions in the recipe to use Napa Cabbage.

and Pork marinated in soy, rice wine, pepper, cornstarch and a pinch of sugar.

The pork is first stir-fried until almost cooked through.

Then add the Chinese mushrooms.

Add in the bamboo shoots.

Then the vegetables.

Toss well.

Season with a bit of soy sauce. Taste first and add more if needed.

Add in the drained rice cakes.

Toss! Toss! Toss!

Pour in 1/4 cup of chicken broth or vegetable broth, cover, turn heat to low and let cook for 2-3 minutes until the rice cakes are softened.

Yum
Print

Stir Fried Chinese Sticky Rice Cakes (Nian Gao) Recipe (炒年糕 chǎo nián gāo)

Servings: 6 Prep Time: 15 minutes Cook Time: 15 minutes (with up to overnight soaking of noodles)
chinese-korean-sticky-rice-noodles-nian-goh-recipe.jpg-2840.jpg

Notes on the sticky rice cakes:
They rice cakes should be gluten-free, but please check the packaging.
If dried - soak in water at room temperature overnight or up to 2 days
If frozen - defrost then soak in water at room temperature for 2 hours up to overnight
If fresh (in refrigerated section) - soak 2 hours in water at room temperature up to overnight

Notes on mushrooms
Mom likes to use dried Chinese black mushrooms, as they have much more flavor than the fresh shiitake mushrooms you'll find in the refrigerated section. But feel free to use either.

Ingredients:

One 24-ounce package rice cake nian goh noodles (see notes above)
4 dried Chinese black mushrooms (or 8 fresh shiitake mushrooms)
2 teaspoons soy sauce
freshly ground black pepper
pinch of sugar
1 teaspoon Chinese rice wine (or dry sherry)
1 teaspoon cornstarch
8 ounces pork, cut into very thin strips
2 tablespoons cooking oil
6 ounces Chinese Napa Cabbage, shredded
One 6-ounce can julienne cut bamboo shoots, drained
2 tablespoons soy sauce
1/4 cup chicken or vegetable broth

Directions:

1. In a large bowl, soak the rice cakes according to the instructions in the headnotes. If you are using dried Chinese black mushrooms, in a small bowl, soak the dried Chinese mushrooms for 2 hours or up to overnight until softened. If you are using fresh shiitake mushrooms, skip this step.

2. In a medium bowl, combine the 2 tsp soy sauce, black pepper, sugar, rice wine, cornstarch together. Mix in the pork and marinate for 20 minutes or up to overnight in the refrigerator.

3. When you are ready to cook, have all of your ingredients ready. Drain the rice cakes. Drain the mushrooms and slice into very thin slices.

4. Heat a wok or large saute pan over high heat. When hot, swirl in the cooking oil. Add the pork and cook until browned and almost cooked through.

5. Add in the mushrooms and the bamboo shoots, stir fry for 1 minute. Add in the cabbage and stir fry for 2 minutes. Mix in the soy sauce.

6. Add in the rice cakes and toss very well. Pour in the broth, cover and lower the heat to medium-low. Cook for 2-3 minutes or until the rice cakes have browned a little and are softened. The sticky rice cakes will be just slightly chewy (but not hard to chew) similar to pasta cooked al-dente. Taste and add in additional soy sauce if needed. Serve immediately.

 

 

 

The post Chinese Stir Fried Sticky Rice Cakes (Nian Gao) appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/15288-chinese-stirfried-sticky-rice-cakes-nian-gao.html/feed 55
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 ...

The post Japanese Noodles with Shimeji Mushroom appeared first on Steamy Kitchen Recipes.

]]>
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.

Yum
Print

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

The post Japanese Noodles with Shimeji Mushroom appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/3169-japanese-noodles-with-shimeji-mushroom.html/feed 30
Leftover Turkey Recipe: Chinese Congee (Rice Porridge or Jook) http://steamykitchen.com/211-turkey-congee-rice-porridge.html http://steamykitchen.com/211-turkey-congee-rice-porridge.html#comments Sat, 24 Nov 2007 14:39:17 +0000 http://steamykitchen.com/blog/2007/11/24/turkey-congee-rice-porridge/ Use leftover turkey bones to make Chinese Turkey Congee (Rice Porridge or jook)

The post Leftover Turkey Recipe: Chinese Congee (Rice Porridge or Jook) appeared first on Steamy Kitchen Recipes.

]]>
Turkey Congee

Update 11/25/11 Happy Thanksgiving! Guess what my Mom’s got simmerin’ on the stove!? Yep – Chinese Turkey Rice Porridge. Yum…….

On Thanksgiving, we packed the kids in the minivan and headed to Orlando to my brother-in-law’s for a “Boston Market Takeout Thanksgiving.” Oh, don’t groan, it really wasn’t bad at all. While you were all scrubbing layers of grease off your pans, all we did was crumple up take out containers. The best part of celebrating the holidays with people who don’t cook is knowing that the entire turkey carcass is MINE…..ALL MINE.

Such a silly thing to be smug about, but I consider the endless potential of leftover bones just as exciting as the roasted turkey itself. And since we only have turkey once or twice a year, I act like Tom of Tom & Jerry with icons of turkey flashing in my eyes. I could make stock (freeze and use throughout the year), gumbo, casserole, soup and my favorite….Turkey Congee (rice porridge)

Normally, when I spend holiday dinners with other cooks and chefs, it’s a silent game of strategy. But how would you politely and tactfully be the first to lay dibs on the turkey bones if you are a guest? Since many of you will have turkey again for Christmas dinner, I’m going to share my secrets with you. But if you continue through to read…you’ve just waived away your right to use these tricks against me. Deal?

How to tactfully lay dibs on the turkey bones

I’m going to divide this strategy lessons into 3 parts. Before, during and after the meal.

Before the meal

  • The moment you hang up your jacket and take off your shoes – begin your distraction technique. The cook has been up since 4 a.m. washing, chopping, baking, boiling, roasting for this one meal. Their mind is totally focused all the way up to the point of END OF DESSERT COURSE. Talk only about the meal itself. Do not bring up the subject of “leftovers” or “turkey bones.” If anyone else brings up the subject, quickly cut them off and say:

“Do I smell something burning?” BUT you can only play this “burning card” this ONCE in the evening. Any more than that, you might not be invited back next year.

  • Offer to carve the turkey. Do NOT let that turkey go uncarved to the table. If the turkey gets carved at the table, those sexy turkey bones are exposed in front of the entire table and game over. Now everyone is thinking about potential recipes for turkey bones.

Turkey Congee

During the meal

  • The seat closest to the kitchen is the MONEY SEAT. Before everyone else arrives, discreetly crumple up the napkin and take a drink from the water glass at that seat to lay claim.
  • When the cook triumphantly announces, “Dinner is ready!” elegantly (but quickly) sashay to the table and stand behind the chair that you want. You can’t be the first to sit down, that would be rude and way too obvious. But just one hand casually leaning against the back of the chair is fine.
  • Towards end of the meal, keep an eye for anyone finishing early. Do whatever you can to keep them at the table. Strike up engaging conversation with them. Ask OPEN ENDED QUESTIONS.

After the meal

  • Be the first to signal the end of dinner and establish dominance by puffing up your chest, stretching arms out and pushing your chair out.

“Thank you for a lovely meal, name of host. It was truly a delightful Thanksgiving dinner! Let me help you clear the table.” and proceed to take your plate to the kitchen. Your host will surely follow behind you with an armful of dishes.

  • If someone other than cook follows you before host can get to kitchen, BLOCK and REDIRECT.

“Oh, is that cranberry on your collar? That is going to stain! Quick! Take my Tide to Go stain pen.”

  • With only you and cook in kitchen, stand over the turkey carcass, make a big SIGH, and say:

“Wow, that’s a lot of leftover turkey. You’ll be eating turkey for weeks!”

  • By now, the host will be so stuffed of turkey, sick of turkey, focused on the piles of dirty dishes that she/he will not even think twice when you say:

“I’d love to take the bones home, may I?”

SCORE.

Now you can make Turkey Congee, or rice porridge:

***

To me, the most successful leftover turkey dishes do NOT TASTE LIKE LEFTOVER TURKEY. There are countless recipes floating out on the web, but if it just tastes like Thanksgiving turkey but in a different form, what’s the point?

Here’s the secret to making your turkey congee taste incredibly wonderful – dried scallops and dried shrimp.

dried scallops and dried shrimp

You can find both in Asian markets. You only use a few pieces of each and it adds that mysterious “umami” dimension to your turkey congee. If you don’t have either, that is fine, you can substitute with any of the following:

  • 2 tsp fish sauce
  • 1 cup instant dashi stock
  • 3-4 DRIED shitake black mushrooms
  • saute 1/2 diced onion + 4 ounces chopped fresh mushrooms

Turkey congee Recipe

Yum
Print

Turkey Congee (Rice Porridge) Recipe

Servings: Prep Time: Cook Time:
recipe for turkey rice porridge

Ingredients:

Leftover turkey bones (about 1/2 of the bones - save the other half for making stock or whatever)
2 carrots, cut into large dice
3 stalks of celery, cut into large dice
2 tablespoons dried shrimp (optional)
6 whole dried scallops (optional)
9 cups water
1 cup raw rice
2 tablespoons cooking oil
2 cups cooked turkey meat, shredded
fish sauce or soy sauce to taste

Directions:

1. Soak dried scallops and shrimp in 1 cup of hot water for 10 minutes. With your hands, separate the bones into large pieces (no smaller than 3"). In a large stockpot, heat cooking oil over medium-low heat. When hot, add carrots and celery and cook for 3-5 minutes until soft. Add turkey bones and water to pot.

2. With your fingers, shred the scallops into small pieces. Add scallops, shrimp and the soaking water to broth. Turn heat to high and let boil. Immediately turn heat to low and add raw rice.Simmer uncovered or partially covered for 45 minutes, up to 2 hours until rice has thickened into congee. Do not stir while it is cooking. Just leave it alone so that the rice can thicken undisturbed. Stir in cooked turkey meat.

3. Taste, add fish sauce or soy sauce to taste. Start with 1 tablespoon first and add in 1/2 tsp at a time until you reach perfect seasoning.

More Recipes:

Vegetable Fried Rice Why we ate nothing but vegetables for 2 weeks.

Vietnamese Chicken Pho Chicken Pho (Vietnamese Noodle Soup)

The post Leftover Turkey Recipe: Chinese Congee (Rice Porridge or Jook) appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/211-turkey-congee-rice-porridge.html/feed 67