Category: Recipes

Mustard Greens with Salty Egg Soup

This is not an everyday dish, because it takes a lot of prep and cooking time.

Ingredients:

• 1.5 lb of beef short ribs (about 6 pieces)
• 12 cups of water
• 1 small Korean radish (mu), about 1 lb.
• 1 small onion
• 8 cloves of peeled garlic (one head)
• 3 thin ginger slices
• 4-6 green onions
• Seasoning for broth (mushroom powder, salt, chicken bullion)

Directions:

• Soak ribs in cold water for about an hour to remove residual blood and bone fragments (traditionally soaked 8-10 hrs)
• Drain ribs, and blanch in boiling water for 10 minutes
• Strain the ribs in the sink, and wash each one thoroughly, removing any visible fat.  Clean the pot, too.
• Put clean ribs in the pot, and add radish, onion, garlic, ginger, and 12 cups water
• Boil over medium high heat, for 30 minutes to draw flavor from meat
• Cover and simmer for another 90 minutes.  After the first hour, remove and discard veggies;  except the radish.  Season broth to taste.
• Dice up the radish, as broth continues to simmer.
• When soup is done, ladle ribs and broth over diced radish.

Oregon Albacore is in season August through October and is available fresh and sushi grade at Flying Fish Co.

Ingredients:
– 1/4 cup light soy sauce
– 2 tbl sake
– 2 tbl seasoned rice vinegar
– 2 tbl sesame oil
– 1/3 cup sesame seeds
– some water if soy sauce is not light enough
– 6 oz. tuna steak
– Avocado oil, or other high smoke point oil

1. In small bowl, stir together soy sauce, sake, seasoned rice vinegar, and sesame oil.  Coat the tuna steaks in the mixture, and let sit for few minutes.
2. Spread sesame seeds on a plate.  Press the tuna into the seeds to coat.
3. Heat oil in heavy skillet until very hot (400°).  Place steaks in the pan, and sear for about 40 seconds on each side.
4. Serve with wasabi paste.

Steamed whole fish is the epitome of Cantonese cooking.  A perfectly steamed fish has flesh that is just cooked at the bone, moist and not dry (a 1 lb. rainbow trout is pictured above). Typically, whole fish are not served with the liquid in which it was steamed, which is fishy tasting, and any sauce is added at the end, after the fish has been cooked. In this classic preparation, the fish is topped with scallions and ginger, then doused with hot oil, which releases the flavor of the aromatics into the flesh of the fish.

INGREDIENTS

1 to 1.5 lb. whole fish (such as rock fish, rainbow trout, tilapia, etc.), cleaned with head and tail intact
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine (or sake)
1 scallion, white and light green parts only, julienned
1/2 cup canola (or avocado) oil — hot, about 400°F

PREPARATION

1. Rinse the fish in cold water and pat dry with paper towels. Score the fish.  Place the fish on a heatproof plate that is both large enough to accommodate it (e.g., a 9″ glass pie plate in wok, or 12″ fish plate in microwave), bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
2. Pour water into a wok and set a steamer in the wok. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
3. Alternatively, microwave the fish for about 3.5 minutes (1300 watt microwave);  under a “dome” to retain moisture.
4. While the fish is cooking, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion along the top of the fish.
6. Also, while the fish is cooking:  In a small sauté pan, heat the oil over high heat until it is very hot but not smoking (~400°). Remove the oil from the heat and pour it directly over the fish and scallion.  The oil should sizzle and pop.
7. Drizzle soy mixture over the fish and serve immediately. (The mixture should also be heated, for best result).
8. Reserve some scallion (and optionally cilantro) to garnish, as a final touch.

How to Prepare a Whole Fish

Most markets sell fish that have already been scaled and gutted. If a fish has not been cleaned, you can ask the fishmonger to clean and gut it for you. Fins can also be trimmed off because the fish is easier to serve without them. With a pair of scissors, cut off the fins from both sides of the fish, from the belly, and then the dorsal fins (the ones running along the back). Finally, trim the tail by cutting it into a V shape and score the fish.

Adapted from Ling Chen, and Vietnamese Home Cooking by Charles Phan.

Chinese Steamed Spareribs with Black Bean Sauce Recipe

INGREDIENTS:

1-1/2 lbs pork spare rib (rib tips)
2 tablespoons (whole) black bean sauce
1 tablespoon Chinese rice wine (or sake)
2 teaspoons cornstarch
1/2 teaspoon grated ginger (on microplane grater)
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon cooking oil
1 teaspoon sesame oil
1 teaspoon sugar

DIRECTIONS:

Cut the spareribs crosswise into 1″ – 2″ sections. Or, easier, find ribs cut in 1″ strips at Asian market (e.g. Chang Fa, An Dong, Hong Phat, etc.). Combine all the ingredients in a mixing bowl.

Transfer spareribs and sauce into a shallow, heatproof pan that will fit inside your wok (e.g., 9” pie plate) Let marinate at room temperature for 30 minutes.

Set steaming rack inside of wok and fill with water almost up to height of rack. Turn heat to high and when water is boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink.

Ingredients
1 lb yu choy sum
2 teaspoons salt
1 teaspoon baking soda
1 garlic clove, sliced
1 inch gingerroot (1 inch piece, peeled)
2 teaspoons toasted sesame seeds

Sauce
3 tablespoons oyster sauce
3 tablespoons water or 3 tablespoons chicken broth
1 tablespoon sake
1 tablespoon (or less) sugar

DIRECTIONS

Yu Choy Sum: Rinse yau choy and trim the end of the stems. Bring 6-8 cups of water to a boil in a wok or large stock pot. Stir in salt, baking soda, garlic and ginger. Add yu choy. Cover and simmer about 4 minutes, until the yu choy turns bright green and is tender-crisp. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.

Sauce: Mix oyster sauce with water or broth, sake and sugar in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.

Poach a chicken hindquarter (or other parts) for about 30 minutes. To poach, put chicken in a dutch over, boil for 5-10 minutes. Then turn off heat, and cover for 20-30 minutes (the purpose of dutch oven is to retain heat).  Take the chicken out.  Then add to broth:

(1) Bitter melon gourd, sliced
(1) Carrot stick, peeled and sliced
(1) Stalk of celery heart, sliced (optional)
(4) cloves garlic
1/2 tsp mushroom powder
1/4 tsp salt

Simmer for another 30 minutes.  During the simmer, slice/shred the chicken and add chicken and bones back to the soup.  Makes 4-6 servings.

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This recipe is baked, not deep-fried.  Makes crispy, juicy wings.

Prep Time: 10 Minutes    Cook Time: 40 minutes  Servings: 2

INGREDIENTS:

6-10 chicken wings (get plump party wings); or 6-8 thigh
3 tablespoons olive oil
3 cloves garlic, minced (or 3 tsp. of minced garlic from jar)
1/2 teaspoons chili powder
1 teaspoon garlic powder
1/2 tsp. salt, and ground black pepper to taste

DIRECTIONS
1. Preheat the oven to 400° F (convection)

2. Combine the chicken, olive oil, garlic, chili powder, garlic powder, salt, and pepper in a large mixing bowl. Arrange the chicken wings on a baking sheet.

3. Cook the wings in the preheated oven 40 minutes (turn over at 20 min.), or until crisp and cooked through. 

AIR FRYER CHICKEN WINGS (20-minute cook time):