Korean-style Steamed Abalones

Ingredients

6 abalones
3 walnuts
6 gingko nuts
2 cups green sweet peas
radish and parsley to garnish

Sauce

3 tbsp soy sauce
1-1/2 tbsp sugar
1 tbsp rice wine
3 cloves garlic
1 piece ginger
dash black pepper
1/8 tsp sesame oil
1/2 cup water

Method

  1. Clean the abalones and scald in boiling salted water.
  2. Remove the shells and entrails from the abalones. Score the insides at 1/4″ intervals crosswise and lengthwise.
  3. Soak the walnuts in hot water and peel off the inner skin using a toothpick.
  4. Fry the shelled gingko nuts with salt until the color becomes green. Rub off the skins.
  5. Boil the sauce ingredients in a pan, add the abalones and simmer.
  6. On a skewer, string the gingko nut, abalone and walnut alternately. Place the skewered food on the shell of the abalone.
  7. Boil the green peas in salted water and stir-fry lightly. Spread them on a plate and arrange the abalone in the shells on top.
  8. Garnish with the red radish and parsley before serving.

Source: Low-fat Korean Cooking


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Vietnamese Shau Mai

Ingredients

300 g ground pork
150 g shell-removed shrimp, diced
1 tsp minced garlic
1 tbsp chopped green onion

Seasoning

1 egg white
2 tbsp fish sauce
2 tbsp water
3/4 tsp sugar
3/4 tsp oil
1/2 tsp sesame oil
1/4 tsp ground white pepper
1 tbsp cornstarch

Sauce

1/2 cup diced tomato
1/2 cup water
1 tbsp fish sauce
1 tbsp ketchup
1 tsp sugar
2 tsp cornstarch

Method

  1. Mix pork and shrimp with the seasoning ingredients. Stir to mix thoroughly until sticky. Add garlic and green onion. Mix well.
  2. Form the mixture into 8 meatballs. Place meatballs on a heat-proof plate.
  3. Steam meatballs over high heat for 10 minutes until done.
  4. Add sauce ingredients to a saucepan. Cook on medium heat until thickens.
  5. Pour sauce over meatballs. Serve with bread rolls.

Makes 2 to 3 servings.

Source: Vietnamese Cuisine


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Sweetfish Fried with River Algae

Ingredients

4 ayu (sweetfish), air-cured overnight, substitute with small trout
8 sheets kawa nori (dried river algae), substitute with ao nori (green nori), minced
vegetable oil
1 cup all-purpose (plain) flour
1/3 cup (40 g) katakuri starch (from Japanese dog’s tooth violet), substitute with potato or cornstarch
4 sudachi (small acidic citrus fruit), halved, substitute with lemon wedges

Method

  1. Wash sweetfish thoroughly under running water to remove any sliminess and grit. Wipe gently with a paper towel.
  2. Place on your cutting board lengthwise with the head away from you. Insert the tip of your knife, keeping the blade flat, from the tip of its head and cut along the dorsal fin making a shallow incision.
  3. Continue to make the incision deeper until you can feel the backbone against your knife.
  4. Continue the incision through the head to butterfly cut the head. Remove the gills and entrails by running your blade lightly.
  5. Wash the butterfly filleted fish in lightly salted water.
  6. Dissolve 2 tablespoons natural sea salt in 4 cups water. Soak the filleted fish in the salt water for about 1 hour. Drain and place the filleted sweetfish, skin side down on a flat basket and air-cure overnight in a dry, cool place, preferably with some wind.
  7. Press minced kawa nori evenly on the sweetfish before air-curing.
  8. Pour vegetable oil in a pan until it reaches 6 inches in depth. Heat to 325°F (160°C).
  9. Sift the flour and katakuri (or other) starch together. Coat the sweetfish in the flour mixture, then deep-fry the fish until nicely browned.
  10. Remove with a slotted spoon and drain on paper towel. Cut into three pieces and serve with sudachi halves (or lemon wedges).

Makes 4 servings.

Source: Shunju New Japanese Cuisine


Today’s Comic

Stir-fried Tofu and Beansprouts with Noodles

Ingredients

8 oz firm tofu
peanut oil, for deep frying
6 oz medium egg noodles
l tbsp sesame oil
l tsp cornflour
1/2 tsp dark soy sauce
2 tbsp Chinese rice wine
l tsp sugar
6-8 spring onions, cut diagonally into l-inch lengths
3 garlic cloves, sliced
1 green chili, seeded and sliced
4 oz Chinese cabbage leaves, coarsely shredded
2 oz beansprouts
2 oz cashew nuts, toasted

Method

  1. Drain the tofu and pat dry with kitchen paper. Cut the tofu into 1-inch cubes.
  2. Half-fill a large heated wok with peanut oil and heat to 180°C/350°F.
  3. Deep fry the tofu cubes in batches for 1-2 minutes, until golden and crisp. Drain on crumpled kitchen paper.
  4. Carefully pour all but 2 tbsp of the oil from the wok.
  5. Cook the noodles. Rinse them under cold water and drain well. Toss in 2 tsp of sesame oil and set aside.
  6. In a bowl, blend together the cornflour, soy sauce, rice wine, sugar and remaining sesame oil.
  7. Reheat the 2 tbsp of peanut oil and, when hot, add the spring onions, garlic, chili, Chinese cabbage and beansprouts. Stir-fry for 1-2 minutes.
  8. Add the tofu with the noodles and sauce. Stir-fry for about 1 minute until well mixed. Sprinkle with the cashew nuts. Serve at once.

Makes 4 servings.

Source: Essential Vegetarian


Today’s Comic

Mughal-style Fried Lamb

Ingredients

1 lb lamb
1/2 cup oil
2 teaspoons garlic
2 teaspoons ginger
2 teaspoons red chili powder
1/4 teaspoon turmeric
1 teaspoon salt

Method

  1. Wash lamb and cut into bite-size pieces.
  2. Rub all the ground spices into the meat and set aside.
  3. Using saucepan, frying pan or round bottom frying pan, heat oil well. Add meat and salt and fry until brown.
  4. If after frying until well browned, meat is still not tender, add 1/2 cup water and cook over low heat until meat is dry.

Makes 4 to 6 servings.

Source: Mughal Cuisine


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