If you are using bagged baby spinach, the presoaking is not necessary, as that spinach is pretty clean. Also baby spinach does not need to be chopped. The spinach you get in bunches from the farmers market can have a lot of dirt at the root ball that needs to be washed out before you use the spinach.
Ingredients
Procedure
Crack 3 eggs in a liquid measuring cup and note the volume. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute. Now measure out water at the same volume as the eggs, and add it to the bowl. Do the same with the broth. Whisk in the sesame oil, and make sure everything’s well combined.
Place 4 empty ramekins in a steamer over high heat. (Alternatively, you can also use just 1 shallow, heatproof bowl). Be sure the water will not bubble and touch the ramekins during steaming. Once the water boils, turn the heat down to a slow simmer. Then, divide the egg mixture into the ramekins.
Cover the steamer, turn up the heat to high, and steam for 3 minutes. After 3 minutes have elapsed, shut off the heat but keep the steamer covered. Let stand for 14 minutes with the lid firmly covered. Remove from the steamer, sprinkle with scallions, and serve.
Recipe courtesy of The Woks of Life and Ling.
Ingredients
8 oz water
1 tsp instant coffee (or cold brew coffee)
1 tsp unflavored gelatin powder
1 tbl sugar (optional)
Directions
1. In 8 oz cold water, add 1 rounded tsp instant coffee, sprinkle in 1 tsp gelatin, and (optionally) sugar. Stir and let sit for 3-5 minutes for gelatin to hydrate.
2. Place liquid in microwave for one minute on “high” to dissolve the gelatin. Liquid should not boil. About 160° is sufficient to dissolve gelatin.
3. Pour liquid into two serving bowls (4 oz. each), and place in fridge to chill and set gelatin.
4. Top with creamer and whipped cream before serving.
Note 1: Instead of instant coffee, cold brew coffee may be used. Starbucks cold brew coffee contains sugar, which may be preferable.
Note 2: Sugar in the coffee jelly makes the gelatin softer, and more pudding like.
Ingredients
2 pounds cucumbers (about 3 large cucumbers), partially peeled to create alternating peeled and unpeeled vertical strips, seeded, and cut on the bias 1/4 inch thick
1 1/2 teaspoons kosher salt
For the Marinated Pork:
1/2 pound ground pork
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1 teaspoon canola or vegetable oil
1 teaspoon Asian fish sauce
1/2 teaspoon cornstarch
For the Sauce and Stir-Fry:
2 teaspoons water
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon cornstarch
1 tablespoon plus 1 teaspoon canola or vegetable oil, divided
1/2 to 1 teaspoon of chili flakes, to taste
1/2 head of garlic, peeled and thinly sliced
Cooked white rice, for serving
Directions:
1.
Place cucumbers in a large bowl and add the salt. Mix and toss until the cucumbers start to release a little bit of water, about 1 minute. Let stand for 30 minutes.
2.
Meanwhile, For the Marinated Pork: In a small bowl, combine ground pork with the soy sauce, Shaoxing wine, oil, fish sauce, and cornstarch. Mix well and refrigerate for at least 30 minutes or up to overnight.
3.
For the Sauce and Stir-Fry: In a small bowl combine the water, soy sauce, sesame oil, and cornstarch. Mix well and set aside.
4.
Drain cucumbers and rinse under cold running water. Drain well, then pat dry with paper towels.
5.
In a wok, heat 1 teaspoon canola oil over high heat until smoking. Add marinated pork, spreading it out with a spatula so that it makes a thin layer. Let cook undisturbed for 30 seconds. Using the spatula, break the pork into small pieces. Add chili flakes to taste and continue stir-frying until the pork is cooked through and golden brown. Transfer to a bowl and set aside.
6.
Wipe the wok clean and add the remaining 1 tablespoon canola oil and heat over high heat until smoking. Add garlic and cook, stirring, for 10 seconds. Add cucumbers and cook, stirring, for 2 minutes. Return pork to the wok and stir well. Mix the sauce with a spoon or chopstick and pour it into the wok. Continue cooking and stirring until the cucumbers begin to look glossy, about 30 seconds. Transfer cucmbers a plate and serve with rice.
Steelhead Poke (recipe from Zupan fish monger)
Ingredients
1.5 pound steelhead steaks
1/4 cup gluten free soy sauce
3 tablespoons sesame oil
1 tablespoon sugar
1 tablespoon sweet sriracha (to taste), or 1/2 tsp. red chili flakes (to taste)
1 scallion, thinly sliced
Scant 1/4 cup sweet onion, thinly sliced
1/4 tsp. salt
Some water
2 teaspoons black sesame seeds, toasted (optional)
Equipment
Glass bowl
Sharp chef knife
Plastic wrap
Instructions
Using a sharp knife, cut fish into cubes. Place in a large bowl. Combine all ingredients: soy sauce, sesame oil, sweet sriracha sauce, scallion, onions, some water, and salt. Gently mix into fish until thoroughly combined. Cover the poke with plastic wrap and refrigerate for a minimum of 2 hours, or up to 2 days.
Ingredients:
1/2 cup mung bean flour 綠豆粉 (with skin off) (100g) (see our homemade mung bean flour recipe here)
7/8 cup whole almonds (or 1 cup almond flour) (96g)
3/4 cup icing sugar (94g)
5 1/2 tbsp lard (or shortening) (70g)
1 tbsp water
1 tsp almond extract
Directions:
Ingredients:
1 rack baby back ribs
3 Tbsp ketchup
1 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp cider vinegar
Salt and pepper
Directions:
Rub some salt and pepper on ribs. Mix ketchup, hoisin sauce, brown sugar, and vinegar in bowl. Apply glaze to ribs with a brush. Place ribs into two quart crock-pot and cook on high for one hour, set to low and cook for another 6 hours.
Ingredients:
1.5 cups ketchup
1.5 cups brown sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup frozen orange juice concentrate
1 sliced up orange (with the peel)
3 tablespoons chili powder
Minced ginger to taste
No salt needed, as ketchup and soy sauce should be sufficient
Coat spareribs with sauce, cover well with foil, add 1/2 cup water to the pan. Cook at 300°. Flip ribs over after 1 hr. Cook another hour. Flip again, add sauce. Heat at 400° for 10-20 minutes (watch to prevent burning).
CLASSIC BUTTERNUT SQUASH SOUP
– Whole Foods –
2 tablespoons extra-virgin olive oi
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups cubed butternut squash, fresh or frozen
½ teaspoon chopped fresh thyme
4 cups low-sodium chicken broth
½ teaspoon fine sea salt
½ teaspoon ground black pepper
Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender
Method
1 If you haven’t already toasted the sesame seeds, do that first. Heat a stick-free skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds may make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done.
2 Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Once the oil is hot, add the garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occassionally, until the spinach is completely wilted. Turn the heat to low.
3 Stir in the sugar and soy sauce. Remove from the heat. Add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.
Read more: http://www.simplyrecipes.com/recipes/spinach_with_sesame_and_garlic/#ixzz4ZTPmflnr