23rd February 2010

    Korean Green Bean & Scallion Pancakes

    We made this recipe from Asian Flavors after one of Lisa’s running buddies put the thought of Korean food in our heads. I’d been wanting to make this recipe for a while, and the promise of a new hot sauce to dip them in made it a no-brainer. These pancakes aren’t as fluffy as American pancakes, and you can throw just about anything in them. These feature green onions, green beans, and red bell peppers. This is sure to be a fun recipe to experiment with later.


    Chris says:

    I could eat an entire meal consisting of just these.

    Lisa says:

    We’re almost there already…

    Chris says:

    Well, I had to toss the first one — my pan and oil weren’t nearly hot enought and it turned into a super-oily goo.

    Lisa says:

    Well it looks like you figured it out fine…

    Chris says:

    Yep, I think each successive one was better. By the way, I love that red hot sauce.

    Lisa says:

    I know! I like dipping them in that better than the soy sauce-based one.

    Lisa says:

    I didn’t think it was too spicy at first, but it builds… the more you have, the hotter it gets.

    Chris says:

    In that case, I have to find more stuff to dip into it!

    Korean Green Bean & Scallion Pancakes
    2 oz green beans
    2/3 cup all-purpose flour
    1/2 cup brown rice flour
    1 large egg, beaten
    1 cup cold water
    1 tsp toasted sesame oil
    peanut oil
    4 scallions, sliced into thin strips
    1/2 red bell pepper, cut into strips

    Blanch the green beans in a saucepan of boiling water for about a minute. Drain, cool with cold water, and chop into small pieces.
    In a bowl, mix together the two flours. Make a well in the center, add the egg, and stir into the flours until mixed, gradually adding the cold water. The batter will be runnier than breakfast pancake batter. Stir in the sesame oil and let stand for 30 minutes.
    Heat a small, heavy, non-stick skillet over medium heat, and add peanut oil to coat. Pour in a quarter of the batter, then add a quarter of the vegetables. Cook for 3-4 minutes until set and browned underneath. Flip and cook for 2-3 minutes more. Transfer to a warming platter, and repeat to make a total of four pancakes.
    Cut into squares and serve with the dipping sauces.


    Dipping Sauce #1
    (not pictured)
    1/2 cup Korean Hot Pepper Paste (Gochujang)
    1/3 cup brown sugar
    1/3 cup apple cider vinegar
    1 tbsp of sesame oil
    1 clove of garlic, minced


    Dipping Sauce #2
    (pictured)
    4 tbsp Japanese soy sauce
    1 tbsp rice vinegar
    1/2 tsp ginger puree
    1 tsp sesame paste
    Pinch of sugar
    1 tsp black sesame seeds

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    posted in Appetizers, Asian Flavors, Korean | 1 Comment

    7th July 2008

    Vietnamese Lime & Mint Chicken

    Vietnamese Lime & Mint Chicken
    Lisa and I just got back from Atlanta, where we stuffed ourselves with cheese dip, Waffle House, BBQ, and various other gut-busting fare, so we’re looking to keep things light this week as we ease back into our routine. This chicken and noodle salad definitely fit the bill. The chicken has a wonderful citrusy glaze, and the mint and veggies add texture and crunch to the bean thread noodles. This recipe comes from Asian Flavors.

    Chris says:

    Hooray; our first recipe using our mint from the planter out front!

    Lisa says:

    Hooray; our first plant we haven’t managed to kill! Yet.

    Chris says:

    I think you’ll really like that chicken. The sugar in the marinade caramelizes a bit and makes a nice thick glaze.

    Lisa says:

    I do like the chicken — but the noodles need more sauce.

    Chris says:

    There isn’t any sauce.

    Lisa says:

    That would be why then.

    Chris says:

    Actually, if you mix it all up, the noodles soak up the glaze from the chicken and get a little saucy.

    Lisa says:

    Ooh, you’re right; good tip. Well, this definitely passes our “light” test.

    Chris says:

    I know — what’s for dessert?

    Vietnamese Lime & Mint Chicken
    1 lime
    2 1/2 tbsp fish sauce
    2 garlic cloves, peeled and crushed
    1 tbsp sugar
    1/4 tsp ground pepper
    1 large or two small chicken boneless chicken breasts
    1 tbsp peanut oil
    3.5 oz bean thread noodles
    1/4 cucumber, cut into sticks
    1/2 carrot, cut into sticks
    small handful of mint sprigs
    1/2 red jalapeño, seeded and finely chopped

    Peel 1/2 the zest from the lime and cut into fine shreds. Set aside, then squeeze all the juice from the lime and add to a bowl. Mix with the fish sauce, garlic, sugar, and ground pepper. Stir until the sugar dissolves, then add the chicken to the bowl, making sure it’s coated well, and marinate for 30 minutes.
    Heat the peanut oil in a large, heavy skillet over medium-high heat. Add the chicken skin-side down and cook for five minutes until the skin is browned. Set the heat at medium-low, turn the chicken over, and pour the rest of the marinade in. Cover the skillet and cook for 10 minutes, then uncover and cook until chicken is cooked through, another 5 minutes or so.
    Meanwhile, soak the noodles in hot water for 3-5 minutes or until softened. Drain, and mix with the carrot, cucumber, and mint leaves. Slice the chicken and arrange over the noodles. Garnish with the chopped jalapeño and lime zest.

    2 Servings


    Andrea from Andrea’s Recipes has a regular blogging event called Grow Your Own, and since we grew that mint, I’m going to go ahead and submit it for the round ending on the 15th!

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    posted in Asian Flavors, Blogging Event, Main Dishes, Salads and Light Soups, Vietnamese | 12 Comments

    8th June 2008

    Chicken & Shrimp Laksa

    Chicken & Shrimp Laksa

    Tonight Lisa made this Chicken & Shrimp Laksa, a curry laksa, adapted from a recipe in Asian Flavors. This Malaysian dish consists of wide rice noodles, chicken, and shrimp in a nicely seasoned coconut broth; stir-fried bean sprouts and snow peas add crunch, color, and texture to the soup.

    Lisa says:

    I think it needs just a little salt and a little bit of Sriracha.

    Chris says:

    Those noodles really soak up that broth; seems like it thickens as it sits. I like it.

    Lisa says:

    It would be really good with mushrooms and carrots… next time I’ll add those in.

    Chris says:

    Yum! And we’ll have to find shrimp paste; our anchovy-paste-and-fish-sauce substitute probably wasn’t quite as intense.

    Lisa says:

    Well there you go, now we have an excuse to make it again.

    Chicken and Shrimp Laksa
    2-3 tbsp peanut oil
    4 red shallots, peeled and thinly sliced
    2 garlic cloves, peeled and crushed
    1 tsp minced fresh lemon grass
    1/2 tsp shrimp paste
    1 red chili, seeded an finely chopped
    1 tbsp ground coriander
    2 1/2 cups chicken broth
    1 3/4 cups light coconut milk
    1 tbsp brown sugar
    1 boneless chicken breast, cut into bite-sized pieces
    16 oz shrimp, peeled and deveined
    9 oz flat rice noodles
    6 oz snow peas, sliced lengthwise
    4 oz bean sprouts
    scallions

    Soak the rice noodles until they are tender. Heat half the oil in a large saucepan and fry the shallots over low heat until softened. Add the garlic, lemon grass, shrimp paste, red chili, and coriander and continue to cook over low heat for two to three minutes. Stir in the chicken broth, coconut milk, and sugar and bring to a simmer. Add the chicken, shrimp, and noodles and leave over a low heat until the chicken is cooked through.
    Meanwhile, heat the rest of the oil in a wok and stir-fry the snow peas and bean sprouts for two minutes or until they start to soften.
    Spoon the laksa into serving dishes and stir in the snow peas and bean sprouts. Garnish with scallions, and extra chili peppers.

    4 Servings

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    posted in Asian, Asian Flavors, Main Dishes | 1 Comment

    17th March 2008

    Nasi Goreng (Indonesian Fried Rice)


    Carrie was over tonight to enjoy the first recipe we’ve made from Asian Flavors, a book we’ve been sitting on since Christmas. The chapters in the book are divided by ingredients (for example: lime leaf, coconut, etc.), and the recipes in each section feature that key ingredient. This fried rice dish was featured in the Soy chapter and uses kecap manis, a thick, sweet soy sauce used in many Indonesian dishes.

    Carrie says:

    Now *this* is a Carrie dinner!

    Chris says:

    Mmmm… I like the little egg on top. I’m usually not a fan, but this is really paper-thin.

    Lisa says:

    Yum, I like this dish! Cathy will be glad to hear we finally made something from the book. :)

    Chris says:

    It’s almost a meat-stravaganza… small shrimp, jumbo shrimp… chicken…

    Lisa says:

    So you just followed the recipe exactly?

    Chris says:

    Pretty much… used a bit less oil than listed below… so there was some sticking to the wok… but that’s a small price to pay!

    Nasi Goreng (Indonesian Fried Rice)
    ———————————–
    1 tsp sambal oelek
    2 tbsp kecap manis
    1 tbsp ketchup
    4 tbsp peanut oil
    4 scallions, chopped
    2 carrots, sliced
    4 oz button mushrooms, sliced
    1 garlic clove, peeled and crushed
    1 chicken breast, skinned and cut into small pieces
    4 oz frozen peas
    8 oz long grain rice, cooked *
    4 oz small peeled shrimp
    8 jumbo shrimp
    1 large egg, beaten

    * Cook the rice the day before and refrigerate
    Prepare and cook the jumbo shrimp as desired (I marinated in lime juice and grilled them on skewers).
    Mix together the first three ingredients and set aside. Heat two tablespoons of peanut oil in a wok and stir-fry the scallions and carrots for two minutes over medium heat. Add the mushrooms and garlic and stir-fry for another two minutes. Remove and set aside.
    Add 1 tbsp of peanut oil to the wok, increase the heat to high, and stir-fry the chicken for two minutes. Return the vegetables to the wok, add the peas, rice, and small shrimp and pour in the sambal oelek mixture. Toss the ingredients together over the heat for three minutes until piping hot. Pile into a serving dish, arrange the jumbo shrimp around, and transfer to a low oven to keep warm.
    Heat the remaining peanut oil in a small skillet, add the egg, and cook until it sets as a thin omelet. Tip out of the skillet onto a cutting board and cut into strips. Arrange the strips over the rice mixture in a lattice and serve.

    4 Servings

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    posted in Asian Flavors, Indonesian, Main Dishes | 4 Comments


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