Silly Little Mischief: asian

Showing posts with label asian. Show all posts

Saturday, September 29, 2012

Weekend Cooking: Simple Asian Meals by Nina Simonds

I picked up Simple Asian Meals to find quick weeknight dinners. There are plenty to choose from except I picked the one meal that took longer than 30 minutes to make: Sumptuous Balsamic-Glazed Short Ribs with Garlic. I've been on a short rib kick. I love how tender and flavorful they can be. But this recipe takes about 3 hours to make. Not something I'd make on a Tuesday night but it was a delightful Sunday night supper.

It was fairly easy to make but it did take a long time to cook. But the meat was super tender and delicious. I would make this again.
I have a few other recipes earmarked to try like Saucy Hoisin Pork Roll Ups and Seared Black Bean Chicken over Crisp Noodles. Overall great cookbook.

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

This was my eleventh read for Foodies Read 2 Challenge.

Saturday, September 8, 2012

Weekend Cooking: Asian Glazed Chicken

I pinned these asian glazed drumstrucks but I only had boneless chicken thighs. They still turned out delicious.

Source: skinnytaste.com via Linda on Pinterest

Here's mine:

I had some trouble getting the glaze right so it was a little more liquidy than I wanted but it was still good. I followed the recipe pretty closely except I used chicken stock rather than water.

Saturday, July 14, 2012

Weekend Cooking: Cold Soba Noodle Salad

Ignore the fact that people have been making soba noodle salads forever because mine is the bomb diggity.

One day I was trying to think up something for lunch that involved a package of sukiyaki meat. I didn't want to make sukiyaki. I wanted something quick, so I "invented" this soba noodle salad.

Sukiyaki meat is thinly sliced beef, chicken or pork. I usually buy it at my local Asian market but I have seen suitably thinly sliced meat at the regular grocery store. I've also made this tofu instead of meat. It works well too.

I love this dish cause it can be prepared with what you have on hand. And it's fast.

This is my usual method.

Linda's Cold Soba Noodle Salad
(serves 3)

1lb of thinly sliced meat (sukiyaki preferably)
1 9.5oz package of soba (buckwheat) noodles
2 (or more) cloves of garlic, minced
2 tbs of grated fresh ginger
1/2 tbs (or more) Korean hot chili or cayenne pepper powder
2 tbs oil
sliced assorted veggies (I like cucumber, onion, carrots, peppers, water chestnuts, or radishes)

Boil water for noodles. Soba noodles only need to cook for 4 minutes so I save the boiling of the noodles to the end.
In a pan over medium heat, pour the oil. Add garlic, ginger, and chili powder. Stir so they will flavor the oil.
Be careful with the chili powder. Inhaling too much will hurt your throat and lungs. If it really bothers you add the chili after the meat has been added.
Once the garlic, ginger and chili powder are fragrant, add beef. Stir to coat the meat with oil, chili powder, garlic, and ginger. Flip meat until cooked.
While meat is cooking, slice up your preferred veggies. I always include onion (either regular or spring) and usually just one or two other veggies.
Once meat has cooked and noodles are done, rinse the noodles in cold water. I plate each portion separately, so I can make sure everyone gets an equal share of veggies. I layer the noodles first, then the veggies and top with meat.
We love this dressing I bought at the Asian Market:

I suppose you could whip up your own ginger dressing but I'm partial to this one.
I have made this for dinners, lunch. It's great any time. I've prepared it ahead of time and eaten cold the next day. Delicious!

Saturday, June 30, 2012

Weekend Cooking: Ginger & Scallion Beef with Broccoli

When I pinned this recipe, I wasn't too sure Tai was going to like it. He normally dislikes stir-fries. Too many veggies. But this one only had two so I thought it was worth a shot. Luckily, he loved it. It was yummy. Tai declared it a keeper.

I made some small changes to her recipe so here's how I made it.

Ginger & Scallion Beef With Broccoli
(adapted from Fuss Free Cooking)

1 lb flank steak
1/2 lb broccoli florets
2 tbs grated ginger
2 green or spring onions, cut into 1/2 pieces
2 tbs oil

4 tbs soy sauce
1 tsp honey
1 tsp sesame oil
1/2 tsp rice wine vinegar

3 tbs oyster sauce
2 tsp soy sauce
2 tsp honey
2 tsp sesame oil
3 tsp chicken broth
1/2 tbs cornstarch

Thinly slice steak. Combine 4 tbs soy sauce, 1 tsp honey, 1 tsp sesame oil, and 1/2 tsp rice wine vinegar in a bowl. Place meat in marinade and let it for a few minutes.
Heat 2 tbs oil in a pan. Added grated ginger to oil. Let ginger cook for a minute. Add beef to pan with marinade. Cook meat til brown on both sides. Add onions to the pan.
Combine 3 tbs oyster sauce, 2 tsp soy sauce, 2 tsp honey, 2 tsp sesame oil in a small bowl. Once meat is cooked, add oyster sauce mix to pan. Combine broth and cornstarch and add to pan. Boil sauce to thicken. Add broccoli to pan and stir til coated. Cook til broccoli is soft. Serve with rice, couscous, or quinoa.

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