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Archive for April 2008

Recipes from Bloomington Asianfest

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Recipes from the Bloomington Asianfest last Saturday at the farmer’s market. I only tried the chap che, and it was delicious.

Chap Che

1/2 lb. Asian vermicelli noodles (clear)

2 Tbsp sesame oil

1 onion, julienned

1 carrot, julienned

1 red bell pepper, julienned

3 scallions, cut into 1-inch lengths

1/2 cup dried wood ear mushrooms

2 cloves minced garlic

1 tsp sugar, salt, and freshly ground black pepper

1/2 lb spinach, stems discarded

1 Tbsp soy sauce

1 Tbsp toasted sesame seeds

1. In a bowl, soak the vermicelli for 15 mins.

2. Drain the noodles, drop into a pot of boiling water for 30 seconds and then rinse in cold water.

3. Cut the noodles with kitchen shears.

4. Heat a large pan.

5. Add 2 Tbsp sesame oil. Add the vegetables (except spinach), garlic, sugar, salt, pepper

6. Let cook for a few mins, stirring, till vegetables are crisp-tender

7. Transfer vegetables to a bowl. Add 1 more Tbsp sesame oil, noodles, spinach, salt and pepper.

8. Let cook for 1-2 mins, stirring. Add 1 Tbsp soy sauce and 1 Tbsp toasted sesame seeds and combine.

9. Transfer to a platter. Serve hot or at room temp.

Japanese beef curry

1 lb. stew beef

2 large carrots, sliced

3 medium potatoes

1 onion

Curry blocks (House or S&B brands)

Worcestershire sauce

1 Tbsp vegetable oil

Water

Cut vegetables into chunks.

Heat oil in a large stew pan.

Saute potatoes until lightly browned (about 5 mins). Add onions and carrots and saute until onion becomes transparent.

Add beef and saute till outside browns.

Pour water into pan to cover by 1/2 inch, and bring to a boil.

Remove the fat at the top of the water.

Add 4 blocks of curry.

Reduce heat to medium, cover for about 1 hour.

Add Worcestershire sauce to taste.

Serve over hot reice.

Bulgogi

Choosing meat: Steak is best, but any type is fine. A pound of beef will serve about 4 people.

Soy sauce, about 1/4 cup (Japanese or Korean-style is best)

Sesame oil, about 2-3 Tbsp

1 kiwi OR 1 Fuji apple OR 1 Asian pear. Kiwi is recommended–it tenderizes the meat and adds a sweet flavor to the meat.

Sugar

Black pepper

1 onion

2-3 cloves garlic

5 green onions, both green and white parts

2 Tbsp cooking wine, Korean or Japanese rice wine recommended

1 Tbsp vinegar (Asian vinegar recommended)

Equipment: Large mixing bowl, small bowls, tongs or chopsticks, frying pan, food processor, plates, plastic gloves, garlic press

Freeze the meat first to help you slice it thinly. Slightly defrost in the microwave. Cut the meat as thinly as possible.

Put the sliced meat in the large mixing bowl and sprinkle sugar over it. Mix well, and let sit for about 20 minutes.

Meanwhile, prepare the marinade:

Blend the onion and kiwi until liquid and pour into small bowl.

Mix 1/4 cup soy sauce, 2-3 Tbsp sugar, 2-3 dashes black pepper, 2-3 Tbsp sesame oil, 2 Tbsp cooking wine, and vinegar. Taste the marinade and adjust–it should taste slightly salty, slightly sweet.

Chop garlic into small pieces or use garlic press. Cut green onion into 2-3 pieces and put into the sugar/meat mixture.

Pour both sauces into the meat mixture and mix well. Refrigerate at least 2 hours, or overnight.

Classic Filipino Turon

Plantains

Spring roll wrappers

Brown sugar

White sugar

Vegetable oil

Water

1. Quarter the plantains by cutting them in half, then in half again lengthwise. Dip in water.

2. Mix the sugars together and sprinkle on the plantains. Optional: add jackfruit on top.

3. Wrap in spring roll wrapper. Optional: Sprinkle roll with water, then sugar. This will create less “clean” but sugary tops.

4. Deep fry until golden and transfer to paper towel on a plate to absorb oil.

Goi du du (green papaya salad)

For the salad:

Green papaya

Carrot

For the garnish:

Cilantro (chopped)

Thai basil (chopped)

Ground roasted peanuts, preferably unsalted

Fried shallots

For the dressing:

Sugar

Limes

Garlic

Nuoc mam/fish sauce (or substitute vegetarian fish sauce, or Nuoc Mam Chay)

Thai red chilis

Peel the papaya, cut in half, and scrape out seeded center with spoon. Julienne the papaya and carrot (you should have a 4:1 ratio of papaya to carrot).

Finely chop 2 red chilis and put into a small bowl. Juice 2 limes into bowl. Add 1 pressed garlic clove, 3 Tbsp nuoc mam, and 3 Tbsp sugar to bowl, and whisk till sugar dissolves. Toss salad with dressing and garnish with cilantro, basil, fried shallots, and ground peanuts.

Traditionally, this is also served with slices of cooked shrimp and/or pork.

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Written by orata

April 30, 2008 at 10:56 pm