Month: November 2020

Categories
Food Recipes

Recipe: Japanese Potato Salad

Classic Japanese Potato Salad is made of smashed potato (with some chunks), sliced cucumbers and carrots, eggs, and sometimes ham. Flavoring wise, it is seasoned with Japanese mayonnaise and sometimes rice vinegar. Compared to western potato salad, it is creamier, sweeter, and has more veggies.

INGREDIENTS

  • 2 potatoes (~1 lb)
  • 1/2 tsp salt
  • 2 1/2 inch carrot
  • 1 stalk celery
  • 2 inch English cucumber (one Persian cucumber)
  • 1/2 cup Japanese Mayonnaise (e.g, Kewpie)
  • 1 tsp sweet relish

DIRECTIONS

  1. If russet potatoes, peel and cut into 1.5 inch pieces. Otherwise, may leave skin on. Put potatoes in large pot and fill with water until it covers the potatoes. Start cooking in cold water.
  2. Boil potatoes. Lower heat to medium and cook until a skewer can pas through the potatoes smoothly (10-12 minutes). Drain water from the pot.
  3. Put the pot back on the stove, evaporate water and moisture from potatoes over medium heat (< 1 minute). Stir potatoes so they don’t stick. Remove from heat.
  4. Smash the potatoes, but leave some small chunks for texture. Sprinkle sale and transfer to a big bowl, and let cool on the counter.
  5. Cut carrots lengthwise into quarters. Cut celery lengthwise, and then slice. Place into a small bowl, and cover with water. Microwave about a minute. Drain water, and cool.
  6. Peel cucumbers (leaving some skin for texture) and cut into quarters, and slice.
  7. Add veggies into the mashed potatoes. Grind in some pepper. Mix well.
  8. Add mayonnaise and mix until incorporated.
  9. Serve immediately.
  10. Store in the refrigerator. Consume within 3-4 days.
Categories
Food Recipes

Recipe: Instant Pot Beets

Instant Pot Beets

Some research found that beets may possibly lower blood pressure, drop risks of heart disease, boost endurance performance, help fight inflammation, prevent chronic diseases, and help purify your blood and liver. Plus, they taste good.

INGREDIENTS

  • 6 (1 3/4 lb) medium sized beets (7.5″ circumference)
  • 1 cup water

DIRECTIONS

  1. Rub and wash the beets under cold running water. Trim and discard roots.
  2. Pour 1 cup of tap water in the Instant Pot
  3. Place a trivet or steam basket in the Instant Pot
  4. Place the beets on the trivet
  5. Cook high-pressure for 24 minutes (firm, with a little crunch) – or 28 minutes (soft, with some chew)
  6. Quick release
  7. Peel, cut, and serve. Optionally eat the skin.
  8. May sprinkle with a salt, balsamic vinegar

Use below cooking guide:

5 inches: 11 – 15 minutes
5.5 inches: 14 – 18 minutes
6 inches: 17 – 21 minutes
6.5 inches: 18 – 23 minutes
7 inches: 20 – 25 minutes
7.5 inches: 24 – 28 minutes
8 inches: 27 – 31 minutes
8.5 inches: 30 – 34 minutes
9 inches: 32 – 36 minutes

Categories
Food Recipes

Ginger Scallion Sauce

Ginger Scallion Sauce

Make enough and store in the fridge to use as a condiment with rice, sandwiches, meats, and, of course, steamed (poached) chicken.

INGREDIENTS

  • 3-4 ounces ginger, peeled and cut into 1/2-in chunks
  • 1 bunch whole scallions, cut into 1 inch lengths
  • 1 teaspoon salt
  • 1 cup or more Avocado (or other neutral tasting) oil

DIRECTIONS

  1. Place ginger into a food chopper and chop coarsely
  2. Add scallions and chop some more
  3. Place ginger and scallion into a small jar
  4. Add salt, and stir well
  5. Cover ingredients well with avocado oil
  6. Microwave one minute
  7. Done
Categories
Asian Food Recipes

Instant Pot: Taiwan Beef Noodle Soup

INGREDIENTS

  • 2 lbs. of bone-in beef shank (or 1 lb. bone-in beef shank, + .5 to 1 lb. beef tendon)
  • 2 tablespoon oil
  • 3 slices of ginger
  • 6 cloves of garlic, sliced
  • 2 scallions (cut into 2-inch segments)
  • 3 dried chilies

For sauce:

  • 2 teaspoons Doubanjiang (spicy bean paste)
  • 1 teaspoon sugar
  • 1/4 cup soy sauce
  • 1/4 cup Shaoxing cooking wine

Broth:

  • 6 cups water (to make soup broth)
  • Spice bag (or tea bag) with below:
  • 3 star anise (small)
  • 1/4 teaspoon of Sichuan peppercorn
  • 1 stick cinnamon
  • 2 bay leaves

Final Assembly

  • Wheat noodles
  • Bok choy (or spinach)
  • Pickled daikon
Beef shank
Two pieces cubed and boiled.
Spices
Aromatics
Fresh noodles

INSTRUCTIONS

  1. Make sauce of soy sauce, Shaoxing wine, spicy bean paste, and sugar. Mix thoroughly.
  2. Cut the beef shank into one inch cubes.
  3. Boil water in a pot. After boiling, add the beef and 1 tsp of Shaoxing wine. Let it come back to boil and boil 1-2 minutes. Strain in a colander and rinse thoroughly in fresh water.
  4. In Instant Pot, turn on the sauté setting. Add the oil, sliced ginger, sliced garlic, scallions, and chilies. Stir until flavors release.
  5. Add the meat to the pot.
  6. Add the sauce (step 1). Stir fry for a few minutes.
  7. Pour in 6 cups of water (or about half the pot, covering the ingredients)
  8. Put star anise, Sichuan peppercorn, cinnamon stick, and 2 bay leaves in a spice pouch. Put spice pouch into pot.
  9. Close the lid of the pot. Cook 42 minutes in the meat stew setting. Natural release for 25 minutes.
  10. If using Le Creuset Dutch oven instead of Instant Pot for a firmer, but still tender, texture, simmer for 2 to 2.5 hrs (#2 on my electric stove).
  11. Boil the noodles, and in the last couple of minutes, add the bok choy and blanch until tender.
  12. Placed noodles in a bowl, add beef & broth, add veggies, and pickled veggies.
  13. This recipe should make three servings (meals) for two people.