Saturday, December 26, 2015

Strange-flavor chicken

(aka Bang bang chicken)

6-8 scallions, white parts only
1 tbsp white sugar
salt to taste
1 tbsp light soy sauce
1 tbsp Chinkiang or black Chinese vinegar
3 tbsp well-blended chinese sesame paste
1 tbsp sesame oil
2 tbsp chili oil with chile flakes
1/2-1 tsp ground roasted Sichuan pepper
3 tsp toasted sesame seeds

Cut the chicken into slivers about 1/2 inch wide (or hit it with a rolling pin then tear into shreds by hand).
Cut scallions into sections, slice lengthwise, refresh in a bowl of cold water.
Stir sugar and salt in soy sauce and vinegar until dissolved. Gradually stir in the sesame paste to make a smooth sauce. Add other ingredients except sesame seeds, mix well.
Drain scallions, pile neatly in the center, lay chicken on top, pour over prepared sauce, sprinkle with sesame seeds.

Source: Land of Plenty by Fuschia Dunlop

Hong You Qie Zi

Steamed Eggplant with Chile Sauce

2 large eggplants or 6-8 slender Asian eggplants
salt
3 tbsp light soy sauce
1 1/2 tsp Chinkiang or black Chinese vinegar
2 tsp sugar
2 tbsp chili oil with chile flakes
1 tsp sesame oil

If using large eggplants, trim them, cut in half, and sprinkle with salt, leave for 1/2 hour to draw out bitter juices.
Steam eggplants over high flame for 5-10 minutes until tender. Peel if desired. Cool, cut into chunks or cut lengthwise.
Combine soy sauce, vinegar, and sugar in a small bowl, stirring to dissolve sugar. Add oils.
Serve eggplants with sauce as a dip.

Source: Land of Plenty by Fuschia Dunlop

Lu Hua Sheng

Boiled aromatic peanuts

1 pint water
8oz raw peanuts in husks or just pink skins
2 tsp salt
1 tsp whole Sichuan pepper
1 cinnamon stick
1 star anise
2 whole cloves
1/2 tsp fennel seeds
1-2 slices dried ginger
1 cao guo (optional) (aka tsao guo, cardamom-like)

Boil water. Add peanuts, salt, and all spices. Simmer 40 minutes, drain, discard spices, leave to dry.

Source: Land of Plenty by Fuschia Dunlop

Ma Po Dou Fu

1 lb tofu
4 scallions or 2 leeks
1/2 cup peanut oil
6 oz ground beef
2 1/2 tbsp Sichuanese chili bean paste
1 tbsp fermented black beans
2 tsp ground Sichuanese chiles (optional)
1 cup stock
1 tsp white sugar
2 tsp light soy sauce
salt to taste
4 tbsp cornstarch + 6 tbsp water
1/2 tsp ground roasted Sichuan pepper

Cut the tofu into 1-inch cubes, steep in hot salted water. Slice the leeks at a diagonal into slices 1 1/2 inches long.
Heat a wok w/ peanut oil until smoking. Stir fry beef until crispy and brown but not dry.
Turn the heat to medium, add chili bean paste, stir fry for 30 seconds until the oil is red. Add the black beans and ground chilies and stir-fry for 20-30 seconds more.
Add stock, stir, add drained tofu. Mix gently w/ back of spatula; don't break everything up. Season with sugar, soy sauce, and salt. Simmer about 5 minutes.
Add leeks and stir in. When they're just cooked, add cornstarch mixture (only as much as you need). Serve topped w/ ground Sichuan pepper.

Source: Land of Plenty by Fuschia Dunlop

Pre-cut cabbage kimchi

Pre-cut cabbage kimchi

8 lbs napa cabbage (about 2 medium cabbages)
1 cup coarse salt
4 cups water
4 tbsp beef/anchovy broth
4 tbsp red pepper powder

seasoning:
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup chopped shrimp, raw
1 tbsp salt or 4 tbsp fish sauce (myeolchi jeot)
1 cup green onion, in 1/4 inch pieces
2 tbsp sugar

broth: 1 cup water + 1/2 tsp salt

Cut the cabbages in half lengthwise. Cut a slit at the end of the uncut stem.
In a large bowl, dissolve 1/2 cup salt in 4 cups water. Soak cabbage in salt water for about 15 minutes. Sprinkle the rest of the salt between each leaf, close to the stem end. Let it stand for 4-5 hours in the salt water, stirring around the cabbages occasionally so they're evenly salted. When they're limp, rinse 3-4 times and drain. Cut into 1 1/2 inch squares.
In a bowl, whisk 4 tbsp beef broth with 4 tbsp red pepper powder. Let stand for 1 hour.
Mix the cabbage with red pepper powder.
In a bowl, mix garlic, ginger, shrimp, and 1 tbsp of table salt. Add the seasoning to the cabbage squares and mix well. Add green onions and sugar, mix once more.
Place in airtight containers at room temperature for 1-2 days until it begins to ferment. Store in fridge.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Dak gui

Broiled chicken

2 lbs bone-in chicken thighs

Marinade:
2 tbsp soy sauce
1 tsp gochujang (red pepper paste)
1 tsp salt
1 tbsp chopped green onion
1 tbsp sugar
1 tsp minced garlic
2 tsp ginger juice
1 tbsp roasted crushed sesame seeds
2 tsp sesame oil
1 tsp black pepper
pine nut powder for garnish

Wash chicken, spread meat, remove fat, score, pat dry. Mix sauce ingredients, marinate 30 minutes. Broil or grill. Sprinkle with pine nut powder to serve.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Bulgogi

Broiled beef. But "Bulgogi" sounds better.

2 lbs beef tenderloin or flank, sliced 1/8" thick.

Marinade:
5 tbsp soy sauce
3 tbsp sugar
1 tbsp honey
3 tbsp korean pear juice
2 tbsp sesame oil
3 tbsp chopped green onion
1 tbsp minced garlic
1 tbsp ginger juice
1 tsp black pepper
3 tbsp roasted crushed sesame seeds

Mix the marinade. Put a layer of beef in a flat bottom container, add sauce, add another layer, add sauce again, repeat. Knead the meat with the sauce until it gets sticky. Broil (or grill). Cook until the moisture beads on the top side and flip once.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Mu Namul

Sauteed Korean White Radish

2 cups Korean white radish, washed, peeled, julienned
1 tbsp perilla oil
1/2 tbsp pickled shrimp (saeu jeot)
1 tsp minced garlic
1/2 tsp ginger juice
1 tsp finely chopped green onion
1 tbsp roasted crushed sesame seeds

Saute the radish over medium-high, covering until it begins to soften. Add the shrimp, garlic, ginger juice, stir-fry once more. When it becomes clear and all the liquid is absorbed, add green onion and sesame seeds. Remove from heat.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Kong Namul

Sauteed Soybean Sprouts

4 cups soybean sprouts, washed, tails and heads removed
oil
1 tsp minced garlic
1 tsp salt
3 tbsp water
1 tbsp finely chopped green onion
1 tsp sesame oil
1 tbsp roasted crushed sesame seeds
1/4 tsp red pepper powder

Saute minced garlic, then add bean sprouts and stir fry. Add salt and water, cover, cook about 7 minutes over low heat. Add green onion and cover for a few seconds. Remove from heat and add everything else.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Gosari Namul

Young fern bracken shoots

4 cups gosari (or kosari, I think; fern bracken) or gobi (slightly thicker shoots), soaked and boiled

fern bracken seasoning:
2 tbsp soy sauce
1 tsp minced garlic
2 tbsp cooking oil
black pepper for flavor

1/2 cup beef broth
4 green onions, cut into 2 inch pieces

to serve:
1 tbsp sesame oil
1 tbsp roasted crushed sesame seeds
1 tsp red pepper powder
1/4 tsp black pepper

Clean gosari. Cut off the hard lower part of the stem. Add the seasoning ingredients and mix well. Saute for 5 minutes over medium heat. Add broth; when it starts to boil, lower the heat and simmer covered, turning now and then. When it's almost gone, turn up heat and stir-fry quickly. Add green onions and cover. When they get soft, mix with the "to serve" seasoning.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Oi Baetduri

Sauteed Cucumber with Beef

10 Japanese cucumbers, rubbed with coarse salt, washed, drained, sliced (about 8 cups)
1 tbsp salt
1/2 cup minced beef

Marinade:
1/2 tbsp soy sauce
1/2 tbsp sugar
1 tbsp korean pear juice
1 tsp finely chopped green onion
1 tsp minced garlic
1 tsp roasted crushed sesame seeds
1 tsp sesame oil
dash of black pepper

2 tsp sesame oil
pinch of red pepper threads
1 tbsp roasted crushed sesame seeds

Sprinkle cucumbers with salt, let stand about 15 minutes to draw out excess liquid, put in cloth, wring out. In a separate bowl, season beef with marinade ingredients, mix well.
Heat sesame oil, saute meat until almost cooked. Add cucumbers and stir-fry quickly until they're crisp and bright green. Add red pepper threads and sesame seeds, stir, remove from heat.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Kimchi jjigae

Kimchi Stew

8oz/1 cup pork, beef, or tuna
3 cups kimchi
2 tsp chopped garlic
1 tsp chopped ginger
2 tbsp oil
1 tbsp soy sauce
2 cups beef or anchovy broth

Cut meat and kimchi in 1 inch long strips. Stir-fry garlic and ginger in oil, add meat. When it's half cooked, add soy sauce, stir-fry again, add kimchi. Pour broth to cover. Boil and simmer about 40 minutes.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Kimchi Kongnamul Bap

Kimchi and Bean Sprouts mixed in rice

2 cups of rice, soaked
3 cups bean sprouts, washed
1/2 lb beef or pork, any cut

sauce for meat:
1 tbsp soy sauce
1 tsp sugar
1 tsp chopped garlic
1 tsp sesame oil
1/2 tsp black pepper
1 tsp ginger juice (if using pork)

1 cup kimchi (sliced and squeezed)
1 tbsp sesame oil
1 3/4 cup water

serving sauce:
1 1/2 tbsp soy sauce
2 tbsp chopped green onion
1 tbsp chopped korean green pepper
1 tbsp sesame oil
1 tbsp roasted crushed sesame seeds
1 tsp chopped garlic
1 tsp red pepper powder
1 drop of vinegar
1/8 tsp sugar

Cut meat into 2-inch-long strips. Season with the "sauce for meat" ingredients.
Cut kimchi into small pieces, squeeze out liquid, add some sesame oil, mix with meat. In a pot or rice cooker, put a layer of kimchi/meat, then a layer of rice, then repeat. Boil, simmer. When the water's all simmered down, add the sprouts and simmer 7-8 minutes. Mix gently.
Mix the sauce ingredients, serve with the rice/kimchi bowl.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Thursday, December 17, 2015

Aunt Jeannette's No-Bake Chocolate Coconut Cookies

2 cups sugar
6 tbsp cocoa
1/2 cup milk
1/4 lb butter
3/4 cup peanut butter
1 1/2 cup oatmeal
1 1/2 cup coconut
1 tsp vanilla

Blend the sugar, cocoa, milk, and butter. Boil until dissolved, stirring, then add the rest of the stuff. Drop by teaspoon on waxed paper, let cool completely.

Source: Brian Gray's Aunt Jeannette, I guess.

Sunday, December 13, 2015

Masala Beans (or Peppers) Poriyal

1 lb green beans or green bell peppers, finely chopped
salt, water

masala:
2 tsp oil
3 tbsp chana dal
1 tbsp urad dal
2 tbsp coriander seeds
4 red chilies
1/2 tsp asafoetida powder
4 tbsp grated fresh coconut or 5 1/2 tbsp flaked coconut
marble-sized piece of tamarind pulp
salt, water

for tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
1 red chili
1/2 tsp asafoetida
1 tsp cumin seeds
a few curry leaves

Heat the oil and all the masala ingredients except coconut and tamarind. Blend in a blender or food processor, adding water as necessary to make a thick smooth paste.
If using beans: add them to a skillet with just a little water and salt, cook until tender. If using peppers, skip this.
Heat the tempering ingredients. When the mustard seeds splutter, add the masala paste. Cook on low 5-7 minutes until dry and crisp. Add the beans/peppers, cook 2-3 minutes until well blended.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Cabbage Poriyal

2 green chilies, slit sideways
1 lb cabbage (half a big head)
1/2 cup shelled peas
salt
water
2 tbsp fresh coconut, grated, or 2 1/2 tbsp flaked coconut

For tempering:
2 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
1 red chili, halved
1/2 tsp asafoetida
a few curry leaves

Heat oil. Add the tempering ingredients. When mustard seeds splutter, add green chilies, then cabbage, peas, salt, and water. Cover, cook over low until tender. Add coconut, mix.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Spicy Tamarind Sambar

a lemon-sized piece of tamarind pulp, soaked in 2 cups hot water, strained, squeezed to remove juice.

For tempering:
3 tbsp sesame oil
2 red chilies, halved
1 tsp brown mustard seeds
1/2 tsp asafoetida powder
1/2 tsp fenugreek seeds
1 tsp toor dal/red gram dal/pigeon peas
1 tsp chana dal/yellow split peas
1 tsp urad dal/black gram dal
a few curry leaves

150g/5oz shallots, peeled and chopped, or green onions
3 tsp sambar powder
2 tbsp powdered jaggery
2 tbsp besan (chickpea flour)
1/2 cup water

Heat oil. Add chilies, mustard seeds, asafoetida, fenugreek. When mustard seeds splutter, add the dals and curry leaves. Saute until golden.
Add shallots, saute 2 minutes. Add sambar powder, saute 1 minute. Add tamarind juice, salt, and jaggery, saute 10 minutes. Make a batter with besan and water, add to sambar, boil 2 minutes.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Ordinary Sambar

1/2 cup toor dal/pigeon peas
2 cups water
lemon-sized piece of tamarind pulp, soaked in 1 cup hot water for 15 minutes, drained
1 cup mixed vegetables, chopped into small pieces
2 green chilies, halved
1 cup water
salt
1/2 tsp turmeric
3 tsp sambar powder
1 tsp rice flour + 2 tbsp water (optional)
1 bunch cilantro, chopped

1 tbsp oil
1 tsp brown mustard seeds
1/2 tsp asafoetida powder
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
1 red chili, halved
a few curry leaves

Cook the toor dal in 2 cups water for 1 1/2 hours, stirring. Don't drain.
Heat the oil, add mustard seeds, asafoetida, fenugreek, cumin, chili, and curry leaves. When the mustard seeds splutter, add the green chilies and chopped vegetables. Saute a cople of minutes. Add the tamarind juicce, salt, turmeric, and sambar powder. Simmer on low until vegetables are tender. Add cooked dal, simmer 5 minutes. Add rice flour dissolved in water if necessary to thicken. Cook 2-3 minutes.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan