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


Today’s Comic

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


Today’s Comic

Rice with Pork Chops and Onion

Ingredients

6 slices pork chops (about 1-1/3 lb)
3 cups onion, shredded
1/2 cups green peas
1/2 cup button mushrooms
1 hot red pepper, shredded
6 bowls hot cooked rice

Marinade

2 tbsp soy sauce
2 tbsp Chinese rice wine
4 tbsp water
1 tbsp cornstarch

Sauce

4 tbsp soy sauce
2 tbsp Worcestershire sauce
4 tbsp tomato ketchup
4 tbsp sugar
1 tsp chicken broth mix
1 cup water

Thickening Solution

1/2 tbsp cornstarch
1 tbsp water

Method

  1. Cut off ends from onions. Cut in half, remove skin. Remove inner layers from each half. Cut into shred.
  2. Using blunt end of cleaver, pound pork chops lightly to tenderize. Mix with marinade ingredients and set aside for 1 hour.
  3. Heat wok with 3 tbsp oil, fry pork chops on each side until golden brown, remove.
  4. Reheat oil in the wok, stir-fry onion until translucent. Add peas, mushroom, and pepper. Mix in the sauce ingredients. Stir-fry briefly.
  5. Return pork chops to wok and cook for 4 minutes until done.
  6. Add thickening solution and cook until the sauce thickens.
  7. Place rice on 6 serving plates. Put pork chops and sauce over rice and serve.

Makes 6 servings.

Source: Chinese Snacks


Today’s Comic

Tempeh Stir-fry

Ingredients

1 teaspoon sesame oil
1 tablespoon peanut oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 fresh red chili, thinly sliced
4 spring onions, sliced on the diagonal
10 oz tempeh, cut into 3/4-inch cubes
1 lb baby bok Choy leaves
1 lb 10 oz gai lan (Chinese broccoli), chopped
1/2 cup vegetarian oyster sauce
2 tablespoons rice vinegar
2 tablespoons fresh coriander leaves
1/4 cup toasted cashew nuts

Method

  1. Heat a wok over high heat, add the oils and swirl to coat the side of the wok. Add the garlic, ginger, chili and spring onion and cook for 1-2 minutes, or until the onion is soft.
  2. Add the tempeh and cook for 5 minutes, or until golden. Remove from the wok.
  3. Add half the greens and 1 tablespoon water to the wok and cook, covered, for 3-4 minutes, or until the greens have wilted. Remove from the wok and repeat with the remaining greens and a little more water.
  4. Return the greens and tempeh to the wok, add the sauce and vinegar and warm through.
  5. Top with the coriander and nuts. Serve with rice.

Makes 4 servings.

Source: The Essential Wok Cookbook


Today’s Comic

Broiled Fish Marinated with Miso

Ingredients

2 marlin (kajiki) steaks, about 10 oz
1/8 tsp salt
1/2 lemon

Miso Marinade

14 oz white miso
3 tbsp mirin (sweet rice wine)
2 tbsp rice wine
2 tbsp sugar

Method

  1. Wash the fish. Cure in salt for 30 minutes.
  2. Wash the salt off the fish, then sprinkle 1 tablespoon rice wine over the fish. Wipe dry.
  3. Mix marinade ingredients in a bowl.
  4. Wrap fish in one layer of white cheesecloth.
  5. Place fish in the bowl of marinade and set aside in the fridge overnight.
  6. When ready to cook, take fish from fridge and remove the cheesecloth. Rinse and wipe dry.
  7. Broil in the oven under medium heat (350° to 400°F) until done, about five minutes.
  8. Squeeze on some lemon juice before serving.

Makes 2 servings.

Source: Japanese Cuisine