Category: Mains
Hit Me With Your Bo Ssam, Fire Away (Momofuku’s Bo Ssam Slow Roasted Pork)

Hit Me With Your Bo Ssam, Fire Away (Momofuku’s Bo Ssam Slow Roasted Pork)

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Need a dish to feed a big crowd?  A dish that is easy to make and requires little attention?  I have just the dish!

Bo Ssam

Whaat?  The best description I can give you is Korean Pulled Pork.

I have been meaning to try David Chang’s (Da Momofuku Man) recipe for Bo Ssam.  His Momofuku Cookbook is hands down one of my favorites. I actually like curling up in a chair and reading his cookbook.  Great narrative and I can relate to his use of “colorful” vernacular in the book.  When I had my kids I FORCED myself to limit the expletives that normally flowed through my lips.  I did a pretty darn good job until they were all ensconced in high school (or was it middle school?).  Then the flood gates reopened.  Am I proud of this? No, but for me, a verbal flurry of choice words is very cathartic.  I like to think of them as adjectives with emphasis NOT directed verbs.

Back to Bossam.  Actually, traditional Bossam is pork belly boiled not roasted.  The Momofuku twist?  Slow roasting the pork.  Start with a nice FATTY Pork Butt roast (aka Boston butt or shoulder).  Make a rub of Kosher salt and sugar and rub this all over the roast. Discard any excess rub.  Let the roast sit for 6-24 hours in the fridge. Use coarse Kosher Salt Coarse made by Diamond.  Don’t use regular table salt or sea salt, it will be way too salty.  Morton’s also has a Kosher salt but it is actually saltier than Diamond.

Remove the pork from the brine, put it in a pan and roast for oh…SIX HOURS.  I know a long time, but that’s what gives you tender, melt in your mouth bites of pork that you eat with all the trimmings-kimchi, rice, Momofuku’s ginger scallion sauce or ssamjang, and raw oysters (optional) wrapped in lettuce.  A brown sugar, salt and vinegar paste is painted on the roast and broiled for a caramelized, crispy, crust.  Yum.  Its a fun and incredibly delicious.  Perfect to share with family and friends.

I tweaked the Ginger Scallion Sauce a bit.  I actually heated the oil before adding it to the sliced scallions and minced ginger and rounded the soy sauce to 2 teaspoons.  I took the lazy way out and used commercial Ssamjang Sauce and added some sesame oil and seeds.  Ssamjang is made with of doenjang, gochujang, sesame oil, onion, garlic, green onions, and optionally brown sugar.  Packs a flavor punch and is perfect with grilled foods.

Set everything on the table, condiments, veggies and that big beautiful pork butt.  Let everyone make their own wraps.  Take a piece of lettuce add a bite of rice, a dollop of sauce (ginger-scallion or ssamjang or both), a bit of kimchi and of course a nice little chunk of the meltingly tender, pork.

Serve with banchan on the side-cucumbers, potatoes, seaweed, whichever ones you prefer even a nice simple green salad would be wonderful.

Enjoy.

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MOMOFUKU BO SSAM

Delicious slow-roasted pork served with traditional Korean sides, kimchi, ssamjang, rice, and wrapped in lettuce leaves
Course Main Course
Cuisine Fusion, Korean
Keyword Bo Ssam, Slow Roasted Pork
Prep Time 45 minutes
Cook Time 7 hours

Ingredients

Pork Roast

  • 8 to 10 pounds 1 piece pork butt, ideally bone-in with some fat ok lots of fat
  • 1 cup granulated sugar
  • 1 cup coarse Kosher salt preferably Diamond

Topping

  • 1 Tbsp coarse kosher salt
  • 7 Tbsp brown sugar
  • 2 tsp apple cider vinegar

Sides:

  • 1 dozen raw oysters shucked optional
  • 1 cup Napa Cabbage Kimchi plus 1 cup puréed
  • 1 cup Ginger Scallion Sauce see link in post
  • Ssämjang
  • Cooked Short-Grain Rice Count on a bowl of cooked rice per person
  • 3 to 4 heads Bibb lettuce leaves separated, well washed, and spun dry
  • Maldon or other high-quality coarse sea salt

Instructions

  • Place the pork in a roasting pan or baking dish. It should fit snugly. Combine 1 cup of sugar and 1 cup of the salt in a bowl and mix them well. Rub the mixture all over the meat. Cover it with plastic wrap then refrigerate it at least 6 hours or overnight. discard an excess sugar salt mix.
  • Heat the oven to 300 F. Cover the roasting pan with cooking foil. Wrap it around at least twice covering all the gaps. Remove the pork from the fridge and discard any juice. Leave the rub on the pork.
  • Place the pork in a roasting pan (fatty side up), set in the oven and cook it for about 6 hours. (This can vary depending on the size of the pork. See note below) Once cooked, the pork should be very easy to pull apart with tongs and forks. Remove the pork from the oven.
  • Combine the remaining salt, brown sugar and vinegar in a small bowl. Mix well. Gently rub the mixture all over the cooked pork (mainly the top of the pork). Use the back of a spoon to rub paste on pork since the roast will be pretty hot.
  • Turn the oven to 500 F. Place the pork in the oven and cook it until a dark caramel crust develops on the meat. It takes 5 to 10 mins. Serve hot, with the accompaniments.
  • When you first pull off the pork, it’s very moist and tender, but it dries out fairly fast (like within 20 mins)! So serve immediately and eat up. It still tastes good though!
  • For an easy ssam sauce, buy the ssamjang tub instead of making it from scratch. Add a couple of drops of sesame oil and a sprinkle of sesame seeds to the ssamjang if you like.

Notes

If you’re using a smaller piece of pork, reduce the rub ingredients (e.g. sugar, salt) and the cooking time. As a guideline it takes about 4 hours to 4.5 hours to roast 2 kg / 4.4 pounds bone-in pork shoulder.

 

 

 
Kindness of Strangers: Three Amigos Soup (Beef and Vegetable Soup)

Kindness of Strangers: Three Amigos Soup (Beef and Vegetable Soup)

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Last week I headed up to the City to run some errands, check on my mom’s house and visit her at the assisted-living home.  We moved mom to a care facility after a couple of health emergencies and declining cognitive ability, sadly she could no longer live independently.

I arrived at her place around lunchtime and it was such a beautiful day, I decided to take her to Los Trinos, a little hole-in-the-wall down the block that serves delicious El Salvadorean food.  Using the walker to steady herself, we slowly made our way to Los Trinos.  The most difficult part of the walk is the Mission Street crossing.  She made it across like a real trooper.

A Hole in the Wall but Not in My Soul

Los Trinos, a tiny unassuming place with about 10 tables, serves the surrounding neighborhood.  It’s down-home cooking-Pupusas, Tacos, Churrasco, Sopa de Res, all made in a tiny family-run kitchen.  We settled on Carne Asada Tacos, pupusas filled with cheese and chicken, and a bowl of their Sopa de Res (beef and vegetable soup).  The soup is the epitome of comfort food, filled with carrots, chayote, zucchini, corn on the cob, and chunks of beef, it nourishes the body and the soul.  Beef shank is part of the leg, the meat is tough, sinewy, and lean (it does a lot of work after all) but with long slow cooking, morphs into tender and flavorful morsels and develops into a tasty stock.  Oxtails would be a good (but pricey) substitute for both flavor and texture.

On the way back, mom’s legs gave out and she collapsed crossing the street (Mission is a big fast street). I frantically tried to pick her up while grabbing her walker.  Immediately 3 guys came running to help us, literally carrying mom to the corner out of harm’s way. Luckily there is a bus stop there with seats. I told her I would run and grab a wheelchair.  One of the guys immediately said he would stay with her until I got back. I was so grateful to them. With all the craziness going on right now its acts of kindness and decency that restore your faith in people. They probably won’t see this but I wanted to thank the three of them who without hesitation jumped in to help us.

I got mom back and settled her in, told her she almost gave me a heart attack, she laughed.  She Was OK

In appreciation of the three guys who helped us, I have named my version of Caldo or Sopa de Res, Three Amigos Soup. It is soul food.  Comfort food made with love and made to be shared with family and friends.  My mom, notorious for not being a great cook (she left the cooking to my dad), somehow could fill a pot with water and like magic turn it into the most delicious soups.  Her beef and veggie soup, one of my favorites, starts like Three Amigos soup with beef shanks but veers Asian with the addition of ginger and shiitake mushrooms.

Inspired by the three gentlemen who helped me it felt right to make a pot of soup.  I made the soup in a pressure cooker and it takes half the amount of time.  If you have a 6-quart pressure cooker like me, half the recipe.  If you have the big Kahuna of Instant Pots, you can make the full recipe.

Confession time, I cheat by adding a heaping tablespoon of Better Than Bouillon Base, totally optional.  Or start with beef broth or stock instead of water for a richer flavor.

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Three Amigos Soup (Caldo de Res)

Food for the soul, this beef and vegetable soup is nourishing, comforting, and just plain delicious. Filled with a variety of vegetables, including, carrots, potatoes, chayote and onions it makes a wonderful meal in a bowl.
Course Soup
Cuisine Mexican
Keyword Beef and Vegetable Soup, Beef shank, Caldo de Res, Carrots, chayote, comfort food, food for the soul, onions, potatoes
Prep Time 30 minutes
Cook Time 3 hours
Instant Pot 1 hour
Total Time 1 hour
Servings 10

Equipment

  • Instant Pot

Ingredients

The Stock

  • 10 cups water divided, for a richer stock, use beef stock instead of water or 1:1 water:stock
  • 2 pounds bone-in beef shank Substitute 2-2.5 pounds of oxtails, or a mix of both, chuck roast cut into 2-3 inch chunks would also work
  • 4 cloves garlic peeled
  • 2 bay leaves
  • 1.5 tablespoon coarse kosher salt
  • 1-2 Tbsp Better than Bouillon Beef Base optional, not necessary if using beef stock

The Veggies

  • 1 white or yellow onion Diced
  • 2 potatoes cut into eighths (Idaho, Russet or Yukon Gold)
  • 2-3 medium ears of corn shucked and cut into 2 inch pieces
  • 2 zucchini cut into thick chunks
  • 4 carrots sliced into thick coins
  • 1/2 head cabbage cut into eighths, leave the center stalk to keep cabbage together
  • 2 fresh tomatoes, cut in wedges optional but recommended, adds sweetness

Garnishes

  • 1 cup chopped cilantro for serving
  • 4 limes cut into wedges for serving
  • diced jalapenos, optional for serving

Mom's Beef and Vegetable soup

Omit bay leaves, chayote, lime and jalapeños

  • 4-6 dried Shiitake Mushrooms, Cleaned and soaked in warm water for 10-15 minutes. reserve soaking liquid to use as stock for soup
  • 4 stalks celery, cut into 2-inch pieces
  • 1 1-inch piece fresh ginger Smashed Or cut into slices, in place of bay leaves
  • 1/4 Cup Rice wine or Shaoxing Wine Add with beef
  • 1-2 Fuzzy melons or piece of winter melon (1.5 pounds) Daikon or Korean radish would also work In place of zucchini and chayote,
  • 1 Tbsp Light soy sauce Just before serving, stir into soup
  • 1-2 Green onions sliced, to add when serving

Instructions

  • In a large dutch oven or soup pot, add 10 cups of water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours, or until the meat Is tender.
  • Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a medium bowl and set aside to cool slightly.
  • Add the onions, potatoes, corn, zucchini, carrots, cabbage and remaining 2 cups of water to the pot.
  • Bring soup to a boil, reduce heat to a low simmer and continue cooking until all the vegetables are tender and cooked through, about 15 minutes.
  • While the vegetables are cooking, remove the bones and any tough sinewy parts from the beef shank and discard. Cut the tender meat into small bite-sized chunks. When the vegetables are fully cooked, add the meat.
  • Stir everything together and taste. Season with salt and pepper, if desired.
  • Ladle soup into large bowls, each bowl should have bit of everything. Garnish each bowl with cilantro, freshly squeezed lime juice and diced jalapeño peppers or a few dashes of Tobasco hot sauce (optional).

Instant Pot Version

  • Place beef, shiitake, garlic, salt and 1/2 of diced onions in pot. Fill pot to 10 cup line.
  • Seal pot and set to cook at high pressure for 35-40 minutes. NPR for 10 minutes
  • While soup is cooking, prep vegetables. Remove meat from stock and add vegetables to Instant Pot, you might have to leave some out, it’s a lot of veggies. Seal and set cooktime for 15 minutes.
  • Quick release, season with salt and pepper. Ladle soup and goodies into large bowls. Garnish with cilantro and green onions and serve. Enjoy!
Goblin-g Up Some Delicious Short Ribs

Goblin-g Up Some Delicious Short Ribs

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Greetings from rainy Quebec City!  Hubby and I decided to take a quick trip to Montreal and Quebec City.  Our last trip to the eastern side of Canada was for a hockey tournament for Jeffrey quite a few years ago.  We made it as far as Toronto that time.  This time we were off to Montreal.  W (the hubs) has decided that his criteria for traveling is “what sporting event can I go to”.  The Sharks versus the Montreal Canadians met this criteria.  Hmmm, would I go along?  I am a sports junkie too, but maybe not to the same extent.  BUT, (picture me looking very sheepish as I type this), I am a HUGE Korean drama fan.  It’s my escape. Even though their political dramas do hit a little too close to home, I am hooked.  Every politician in the K-Drama World is corrupt, all the way up to the top banana (or should I say orange?). Imagine that.

So, besides going to a hockey game in Montreal, I bartered for a couple of days in Quebec City.  My favorite K-Drama, Goblin-The Great and Lonely God, features this beautiful city.  So, like a drama groupie, I wanted to visit the different sites featured in Goblin. Think I’m crazy?  At least I’m not alone, check this out Asian Tourism to Quebec City.  Curious about the door?  Wait for my Quebec City post!

Just before heading to Canada, I went to my favorite little cookbook store in the City, Omnivore Books for a book signing event.  Ivan Orkin and Chris Ying stopped by to introduce their new book, The Gaijin Cookbook-Japanese Recipes from a Chef, Eater, Father, and Lifelong Outsider.

While his ramen book can be intimidating, this book is very user friendly and kid friendly, win-win.  Food you feed your family everyday, from classic Japanese recipes to off-beat recipes that are definitely mash-ups from his life in New York and Japan.

I pulled Korean style short ribs out of the fridge and decided to marinade half in my go-to Kalbi recipe and for the other half, I made the Teriyaki Sauce recipe from Ivan Orkin’s book.  Incredibly easy with just 5 ingredients (so user friendly-amirite?).  His tweak is genius, he adds oyster sauce to his recipe, so good.  Yep, short rib, two ways, perfect for the Goblin who only eats meat, and perfect for the rest of us who love Teriyaki.

The Teriyaki Sauce can be made ahead of time and keeps in the fridge.  It is delicious on not just beef, but chicken, salmon or pork.  I mean, really, what isn’t tasty with Teriyaki sauce on it.

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Teriyaki Sauce from Ivan Orkin

A stupid easy, incredibly tasty Teriyaki Sauce that goes well with beef, chicken, fish and pork. From Ivan Orkin‘s new book, The Gaijin Cookbook.
Course Main Course
Cuisine Asian
Keyword beef, ivan orkin, japanese food, teriyaki sauce
Prep Time 10 minutes
Cook Time 4 minutes

Ingredients

  • 1/4 Cup Sake
  • 1/4 Cup Mirin Sweet cooking wine
  • 1/4 Cup Soy sauce Kikkoman is perfect, but any all-purpose soy sauce will work
  • 1/4 Cup Oyster Sauce Repeat after me Lee Kum Kee, woman and little boy in a boat on the label
  • 1 Tbsp sugar Granulated or raw

Instructions

  • Combine all ingredients in a small bowl. Whisk together until sugar dissolves. Store in refrigerator. Keeps for min of a couple of weeks.
  • This sauce is not a marinade. Cook protein by your method of choice. Cook your steak or chicken using your favorite method.
  • Pour teriyaki sauce until a small skillet. Over medium heat cook sauce until it reduces and seems syrupy. Approximately 4-5 minutes.
  • Drizzle sauce over your main and enjoy! Serve sauce on the side for anyone who needs to help.

Thinking about checking out Montreal and Quebec City?  My post on these two fabulous cities is coming soon!
Fall Into the Porkfect Meal

Fall Into the Porkfect Meal

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I walked out this morning and for the first time, there was a slight chill in the air. Is Fall finally here? Hmmm. Let me check.  That crisp feeling in the air, apples instead of stone fruit at the farmer’s market (I found both last weekend) and PUMPKIN SPICE LATTES in every Starbucks.

Fall is coming.

With my postcard posse coming over, I didn’t want something light.  I had a hankering for all things homey and satisfying.  A little chill in the air will do that to you.  I dug through my recipes and found the perfect dish, a Roasted Pork Loin with Garlic and Rosemary from Epicurious.  Yum.  Doing the happy dance, making an easy, delicious pork roast for dinner with friends.

The dish starts with a simple rub of finely chopped fresh rosemary, minced garlic, coarse salt and a couple of grinds of pepper.  I like to smash my garlic and finely chop it but by all means, use a press if you like.  My mom and dad insisted on mincing herbs and meat by hand using their trusty Chinese cleaver.  I have adopted that practice.  Maybe it’s a way to feel connected to them although I do think it improves the texture and flavor of a dish.  Use coarse kosher salt but (I’m gritting my teeth as I write this) in a pinch you could use regular salt.  Make sure to reduce the amount by half if you make the switch.  I add a couple of tablespoons of olive oil to help bind the mixture and adhere to the pork roast.

Time to rub a dub-dub the spice mix onto the pork.

Don’t you love a beat-up looking well-used pan?  This pan is hubby’s and dates back to his single days.  Still going strong after all these years.

Like the Big Fig Newton, here’s the tricky part.  Don’t overcook it!  Pork is pretty lean nowadays so it can end up being dry if it is cooked too long.  The original recipe calls for over an hour of cooking time…which is fine, IF YOU LIKE JERKY.  Back in the day, the final temp for pork was around 160.  The new recommendation is 145 with a 3 minute rest time. A little pink is A-OK.  So, please, invest in an instant thermometer and don’t overcook your pork.  If you come across an older recipe, use the new guidelines or your pork will be like the Sahara Desert.

Roast the pork loin, fat side down, for 25 minutes.  Then flip and roast an additional 10-15 minutes.  Start checking the meat temperature at 10 minutes!  The roast will continue to cook as it rests, so if the temp is around 140, take it out and let it rest.

The tasty bits left in the pan make for a nice au jus so don’t toss it!  Just pour them into a bowl and serve alongside the roast.  You could gussy it up by deglazing the pan with some white wine and throwing in a bit of butter.  Hmmm-killer.

Leftovers?  Grab a loaf of ciabatta and make yourself one b*tchin sammie.

To finish off the meal with a Fall theme, I have a bushel of just-picked pears and apples from my friend Shannon.  Her pears and apples worked perfectly in my go-to apple crisp recipe.  Top with vanilla ice cream for a delicious sweet finale.

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Roast Pork with Garlic and Rosemary

Course Main Course
Cuisine Italian
Keyword easy recipe, garlic, pork roast, roast pork loin, roast pork with garlic and rosemary, rosemary
Prep Time 15 minutes
Cook Time 50 minutes
Servings 8 servings
Calories 187kcal
Author Adapted from Epicurious

Equipment

  • roasting or baking pan

Ingredients

  • 4 large garlic cloves pressed or chopped finely
  • 4 teaspoons chopped fresh rosemary or 2 teaspoons dried
  • 1 1/2 teaspoons coarse kosher salt
  • 1/2 teaspoon ground black pepper
  • 1-2 tbsp olive oil
  • 1 2 1/2-pound boneless pork loin roast well trimmed
  • Fresh rosemary sprigs optional

Instructions

  • Preheat oven to 400°Line 13 x 9 x 2-inch roasting pan with foil.
  • Mix first 5 ingredients in a bowl. Rub garlic mixture all over pork.
  • Place pork, fat side down, in a roasting pan. Roast pork 25 minutes. Turn roast fat side up. Roast until thermometer inserted into the center of pork registers 140-145°F., about 15 minutes longer. Remove from oven; let stand 5 minutes.
  • Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on a platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

 

 

Ja Jiang Mein edit
Jajangmyeon: K-C & The Sunshine Noodle Bowls

Jajangmyeon: K-C & The Sunshine Noodle Bowls

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Another cold and rainy day in normally sunny California. To combat the soggy blues I pulled out my favorite therapy tools. A pot, a bowl, and a package of NOODLES. When you think comfort food, don’t tell me a fork, a knife, and a plate pop up in your mind.  Me? A bowl, a big spoon, and a pair of chopsticks, that’s what I reach for.
The plan was to make a bowl of yummylicious noodles, curl up on the sofa and watch the new episode of Romance is a Bonus Book on Netflix. Yes, my current favorite Korean series.
I had a hankering for Zha Jiang Mian for my “TV dinner”  which got me thinking why not a mash-up of the Korean & Chinese versions of Zha Jiang Mian?  I started with my recipe for Zha Jiang Mian, I didn’t want to re-invent the wheel, I just wanted to tweak it.  The sauce for my original recipe contains pork, aromatics, and the bean pastes.  Veggies are julienned and added to the finished dish.  I love the play on textures, the crunch of the cucumbers and carrots with the soft noodles and flavor-packed sauce filled with chunks of ground pork, it’s delicious.

Contrast this with the Korean version 짜장면 where a variety of veggies are cooked in the sauce.  The play on textures is much more subtle but just as yummy.  A variety of veggies went into my K-bowl version.  I used diced zucchini, carrots, and potatoes. The carrots added some bite, the zucchini added moisture and that characteristic melt-y center and crispness from the skin.  But my favorite addition is the diced potatoes (Yukon, don’t use Russets, too starchy).  Potatoes have a characteristic dense, yet creamy feel, so good-like the center of perfectly cooked potato wedges.  I used ground pork in my K-version, but often the pork is diced like the vegetables.  Your choice.

Try both versions and tell me which one you like best although I think you’ll find both are equally delicious!

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Zha Jiang Mian 2 Ways

Zha Jiang Mian Korean style and Chinese Style, both delicious!
Course Main Course
Cuisine Asian
Keyword Zha Jiang Mian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 6 oz. ground pork
  • ¼ teaspoon salt
  • 1 teaspoon cornstarch
  • ½ teaspoon oil plus 1 tablespoon
  • ⅛ teaspoon white pepper
  • 3 slices ginger minced finely
  • 4 cloves garlic minced
  • 2 tablespoons sweet bean sauce I used 2 T Hoisin/1 T Sweet Ben Sauce
  • 3 tablespoons ground bean paste Reduce to 2 T
  • 1 tablespoon dark soy sauce
  • 1 cup water
  • 8 oz. fresh noodles flour-based noodle. Fresh or dry. I've used udon and a combination of spinach and plain

Additional Chinese Ingredients

  • 4-6 fresh shiitake mushrooms* finely chopped
  • 1 cup julienned carrots
  • 1 cup julienned cucumbers
  • ½ cup julienned scallions garnish

Additional Korean Ingredients

  • 3 fresh shiitake mushrooms diced
  • 1 medium Yukon Gold Potato* 1/2 inch dice for Korean version
  • 1 small zucchini 1/2 inch dice for Korean version
  • 1/2 cup carrots 1/2 inch dice for Korean version
  • 1/2 small yellow onion diced
  • 1/4 head cabbage shredded, optional
  • 1/2 cup green onions chopped
  • 1/2 cup cucumbers diced

Instructions

  • Marinade the pork with the following for 15 minutes: ¼ teaspoon salt, 1 teaspoon cornstarch, ½ teaspoon oil, ⅛ teaspoon white pepper.
  • Heat a tablespoon oil in your wok over medium heat, add the marinated ground pork to the wok. Cook for a minute to brown it, and then add the ginger, garlic, and mushrooms* Stir fry everything together for another 2-3 minutes.
  • **Add the Hoisin, sweet bean sauce, bean paste, dark soy sauce, and water, stirring everything together well. Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring occasionally to prevent sticking.
  • Meanwhile, cook the noodles according to the package directions.
  • Top noodles with the sauce and garnish with the julienned carrots, cucumbers, and scallions.

Korean Style*

  • Stir fry pork, ginger, and garlic for 30 seconds add diced vegetables.  Stir fry for 2-3 minutes. Continue with recipe**
  •  If you like, add shredded cabbage in the last couple of minutes of cooking.  
  • Place a mound of noodles in your bowl, top with sauce and garnish with cucumber and green onions.  Plop yourself down in front of the telly and enjoy!
Egga-licious Down Home Cooking (Steamed Egg with Shiitake Mushrooms)

Egga-licious Down Home Cooking (Steamed Egg with Shiitake Mushrooms)

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There are dishes that with the first bite I am instantly transported back to the dinner table of my childhood.  My dad clanging pots and pans, putting the finishing touches on our meal.  Me or my brother setting the table and my mom cleaning up in my dad’s “kitchen wake” (big job, trust me).  A typical meal would be corn soup, stir-fried greens with oyster sauce and ginger, soy sauce chicken from our favorite Chinese deli, and a steamed dish.  The steamed dish might be minced pork patty with salted duck eggs or steamed eggs with clams.  These are the dishes of my childhood, my soul food.

Asian Soul Food

So, this past month, Food 52 featured Fuscia Dunlop’s Every Grain of Rice in their cookbook club.  Listed is a recipe for steamed eggs. Bam, I’m 10 years old again watching my dad cook, hoping he will give me a morsel to “taste-test”.  I flipped to the page with the recipe and hmmm, honestly, her egg dish didn’t look that great. (In her defense I tried a couple of the other recipes in the book and they are delicious). It looked a bit overcooked and bubbly on the top. My dad’s steamed eggs were silky smooth and soft, kind of like silken tofu or Japanese Chawan Mushi.  Both are savory custards with tidbits of shrimp, bbq pork, or clams, indescribably delicious.

Guess what, I have never made this simple, homey, delightful dish and I’m not sure why.  I love it.  My kids love it.  My niece Marisa REALLY loves it. Hello, what was I waiting for?  I reached out to my bro for tips on how to make dad’s steamed eggs, he’s smart, he makes it all the time.

There is some wiggle room to the ratio of egg to liquid in this dish.  Four eggs to one and a quarter to one-half cups of water.  I replaced the water with low sodium chicken stock to amp up the flavor.  The TRICK to mind-boggling silky, smooth custard is to steam the eggs over very low heat.  Low and slow so you don’t get bubbles or overcooked eggs.

Add-Ins

Following Fuscia’s recipe, I added shiitake mushrooms and opted for diced Chinese sausage (lop cheung) instead of ground pork.  The mushrooms add a nice earthiness and the sweet & salty sausage provides both flavor and texture.  My dad liked dried shrimp or bbq pork.  Ham or ground chicken or pork would work well.  I mixed the ‘shrooms and sausage into the egg mixture before pouring it into the bowl.  Next time I will scatter them on the bottom of the steaming bowl and pour the eggs over so they don’t float to the top as much. But really, NBD it will still be delicious.

steamed egg

Remember LOW AND SLOW, the key to a silky, smooth, damn that’s delish, egg custard. WORD.

Asian Style Steamed eggs

The dish is done when the center is just set and does not jiggle too much.  Garnish with green onions (mandatory) and cilantro (optional).  Heat the peanut or vegetable oil until you see wisps of smoke, then immediately pour it over the green onions.  This brings out the flavor of the aromatics and gives the eggs a nice sheen.  Drizzle with soy sauce and/or oyster sauce on top. Ready, set, EAT.

Get out the bowls of rice and then follow my kids’ lead. Stir the eggs into your rice so it’s all smooshed together and goopy, grab a spoon and start shoveling.

Microwave Magic

Now you can make steamed eggs in the microwave!  I recently bought Cook Anyday microwave cookware and whaddya know, the microwave works well for dishes that are steamed!!!

Put your ingredients all in one bowl, zap it, bring it to the table, off chance you don’t eat it all….toss the bowl in the fridge.  Truly one-bowl cooking! I cooked at 300 watts or 50%  power (I have a teeny 600w microwave) for 8 minutes, or until the custard is barely set in the middle, and jiggles gently if shaken. If it’s too runny, add time at 50% power in 30-second increments. Let rest with the lid on for 1-2 minutes to let the egg gently finish steaming.

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Chinese Steamed Eggs with Shiitake Mushrooms

A silky smooth, soft savory custard flavored with mushrooms.  Perfect with a bowl of rice. this is Asian soul food.
Course Main Course
Cuisine Asian, cantonese
Keyword crispy roasted mushrooms, lop cheung, Steamed eggs
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

  • 4 eggs whisked
  • 1.5 cups warm water substitute all or part with chicken stock. Liquid should be lukewarm
  • 2 dried shiitake mushrooms soften in warm water and diced
  • 1 lop cheung (Chinese sausage) diced, substitutions include ham, little clams, fresh or dried shrimp
  • 2 tsp rice wine
  • 1/4 tsp salt
  • 1 pinch of each white pepper and sugar

Optional (for garnish)

  • 2 tbsp peanut or vegetable oil
  • 1 green onion finely chopped
  • cilantro for garnish
  • 2 teaspoons light soy sauce
  • 2 drops toasted sesame oil optional
  • 2 tsp oyster sauce optional

Instructions

  • Heat water in a wok or large saute pan with a steamer insert. 
    Combine eggs, water or stock, salt, rice wine, and sugar in a medium-sized bowl. Add mushrooms and Chinese sausage to egg mixture.  
    Pour mixture into a shallow heatproof bowl or pyrex pie plate.  Place in steamer and cover.  Steam over low heat for 20-25 minutes. The eggs should look set and not jiggle in the middle but not look dry.
    Heat peanut oil in a small saucepan until wisps of smoke form.  Garnish eggs with green onions and pour hot oil over the green onions and egg.
    Drizzle with soy sauce and/or oyster sauce over top.
    Serve immediately with rice. 

MIcrowave Cook It!

  • Put your ingredients all in one bowl, zap it, bring it to the table, off chance you don't eat it all....toss the covered bowl in the fridge.  Truly one-bowl cooking! I cooked at 300 watts or 50%  power (I have a teeny 600w microwave) for 8 minutes, or until the custard is barely set in the middle, and jiggles gently if shaken. If it’s too runny, add time at 50% power in 30-second increments. Let rest with the lid on for 1-2 minutes to let the egg gently finish steaming.
Hong Kong Ave of the Stars
Bok Bok, Batch…of Three Cup Chicken

Bok Bok, Batch…of Three Cup Chicken

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Gung hay fat choy! Happy Lunar New Year! This is the Year of the Pig and in celebration of this, I spent the last week in Hong Kong with my boys-PIGGIN’ out. It has been years since I have been in Hong Kong and with Jordan living in nearby Korea, we decided a rendezvous was in order.
I walked off the plane and took a deep breath and instantly knew I was back in Asia. The scent that wafted through the air and surrounded me immediately transported me back to my first visit to Hong Kong so many years ago. An amalgam of daily life, food, incense, years of humanity all rolled into one.

Before I regale you with our travels in Hong Kong…let me tell you about our flight.  It’s been a while since I have been on a flight that lasts 14 hours.  AUUUGH!  I don’t care if you are in First Class, Business, or Economy…it’s a LONG time to be cooped up in a plane.  I did manage to catch 40 winks, watch a couple of movies, and pick through multiple cafeteria-like meals.  The highlight was a bowl of instant ramen on the last leg of our journey. By then even the K-Movie I was watching knew how I felt.

One of the meal selections was Three Cup Chicken.  I knew of this classic Taiwanese dish but have never had it. This peaked my curiosity so I made a mental note to try this dish when I got home.

A day of vegging out to get over my jet lag and I was ready to hunt down the recipe for Three Cup Chicken.  The first thing I noticed was, though called 3 cup chicken, most recipes did not use those proportions.  Thank goodness since that is a lot of sesame oil.

I decided on a mash-up from two of my go-to blogs, The Woks of Life and No Recipes. You can use bone-in pieces like chicken wings but the next time I think I will try boneless thighs.  This dish is easy to prepare and lands on the dinner table in minutes…my kind of dish.

The soy sauce, sesame oil and rice wine form the braising liquid but the addition of garlic, ginger and Thai basil really sets this dish apart. No wonder it’s a classic that has stood the test of time.  One recipe called for a touch of sugar, sounded good, so I included it. If you like spice, throw in 1-2 Thai chili peppers for good measure.

The aromatics are heated in oil before adding the chicken.  Brown the chicken and add the braising sauce.  Simmer, turning the pieces occasionally.  The sauce will reduce and coat the chicken creating a deep caramel color. Can you say yum?  Finish with the basil and green onions.  Be generous with your basil it adds a ton of flavor to the dish.

The chicken is browned in the ginger, garlic infused oil.
Isn’t that a lovely color?  Serve with steamed rice and veggies. The perfect meal.
So delicious. Don’t tell Cathay Pacific, but this version of 3 Cup Chicken is so much better than theirs!
Hong Kong Ave of the Stars
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San Bei Ji(三杯鷄), or Three Cup Chicken

Taiwanese dish made by cooking chicken with sesame oil, soy sauce and rice wine.
Course Main Course
Cuisine Asian
Keyword 3 Cup Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 460kcal

Ingredients

  • 1 tablespoon peanut oil or vegetable oil
  • 2 tablespoons toasted sesame oil
  • 1 inch piece ginger sliced then julienned
  • 6-8 cloves of garlic lightly crushed, but left whole
  • 1 thai chili seeded and sliced crosswise optional
  • 1.25 pounds boneless skin-on chicken thighs sub: 1.5 pounds chicken wings
  • 1/4 cup Chinese rice wine mijiu or shaoxing
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 2 teaspoons brown sugar
  • 1 cup loosely packed Thai basil leaves only
  • 1-2 green onions thinly sliced

Instructions

  • Heat a large pan or wok until hot. Add the peanut oil then ginger and garlic (and chili if using).  Fry until fragrant, but don't let it brown.
  • Add the chicken in a single layer, skin-side down and fry until the skin is well browned.
  • Flip the chicken over, and then add the rice wine, dark soy sauce, regular soy sauce, sesame oil and sugar.
  • Cover and simmer over medium low heat for 10-15 minutes, or until the chicken is tender, flipping the chicken over a few times as it cooks.
  • Remove the lid and turn up the heat. Reduce the liquid into a thick sauce.
  • Add the Thai basil leaves and toss to coat.
  • Serve with rice.

 
It’s Raining, It’s Pouring the Instant Pot is Not Snoring, it’s Cooking Pot Roast

It’s Raining, It’s Pouring the Instant Pot is Not Snoring, it’s Cooking Pot Roast

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It’s chilly, it’s raining, it’s just downright dreary.  How to combat this scenario?

Couch potato:  Snuggle on the couch and watch a movie or read a book. What, couch too far? Ok, stay in bed with a good book and a cup of tea.

Kitchen Diva: It’s the holidays, you’re supposed to be filling the house with the aroma of butter, cinnamon, sugar and all things delicious.  Let’s get ready to BBAAAKKKKEEEEE.

Outdoor Warrior:  Put on those stomping boots and raingear and hit those puddles!

Ok, I’m only feeling Option 1 or 2.

So, I decided on doing a combo, I spent the day baking cookies, cruising the internet and watching Netflix.  Right around 5pm my stomach grumbled and sent a signal to my brain “what’s for dinner?”

Here is the criteria for today’s dinner:  it should be easy to make, comforting and of course delicious. I pull out my Instant Pot, check off easy.  Take out the chuck roast I had bought the day before, check off comforting. Rummage through my crisper and pantry and pull out onions, carrots, potatoes, check off delicious.

Yep, pot roast on a rainy, dreary day…sounds like a plan, Stan. Sitting down at 6:30 to dinner.  Yahoo, thanks Instant Pot.

Instant Pot Pot Roast

What’s better than pot roast for dinner? Pot roast the next day!

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Pot Roast a la Instant Pot

Decide at 5pm to have Pot Roast for dinner. I know, what am I thinking? Pull out the Instant Pot and damn, by 6:30 I'm sitting down to a delicious bowl of meltingly tender chunks of beef, carrots, and potatoes over steaming hot white rice.  Adapted from Damn Delicious.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people

Ingredients

  • 1 3-pound chuck roast
  • Kosher salt and freshly ground black pepper to taste
  • 1 1/2 tablespoons canola oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/4 cup dry red wine
  • 3 cups beef stock
  • 2 teaspoons Worcestershire sauce
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 1/2 pounds baby red potatoes
  • 4 large carrots cut diagonally into 2-inch pieces
  • 1/2 pound fresh assorted mushrooms sliced, optional
  • 2 1/2 tablespoons cornstarch
  • 1-2 tablespoons soy sauce or fish sauce optional kicks up the flavor, check for saltiness before adding

Instructions

  • Set a 6-qt Instant Pot® to the high saute setting.
  • Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat oil; add beef and cook until evenly browned, about 2-3 minutes per side; set aside.
  • Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and tomato paste until fragrant, about 1 minute.
  • Stir in red wine, scraping any browned bits from the bottom of the pot.
  • Stir in beef stock, Worcestershire, thyme, rosemary, bay leaves, potatoes, carrots and mushrooms. Top with beef. Select manual setting; adjust pressure to high, and set time for 60 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks.
  • In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside.
  • Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more beef stock as needed until desired consistency is reached.  If using mushrooms, sauce may be a bit thin, reduce before adding cornstarch slurry.
  • Serve beef, potatoes and carrots with juices immediately accompanied by rice or buttered noodles or a nice crusty bread to sop up the sauce.

 

 

 

 

 

 
Instant Pot White Chicken Chili? Yes We CAN!

Instant Pot White Chicken Chili? Yes We CAN!

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Ramping up for the holidays?  Here is a recipe that is easy, delicious and thanks to your handy dandy Instant Pot, ready in minutes.  You will need, first and foremost, a can opener.  Yep, a can opener, indispensable. You’ll also need, chicken, white beans (can), chicken stock or broth (can), roasted peppers (can), corn (yes, a can) and spices. Everything except the chicken, you’ll need a can opener.  Stupid easy.

I couldn’t let sleeping dogs lie, the original recipe from the blog Eat.Drink.Love. calls for onion powder and garlic powder.  I decided to use chopped onions and garlic cloves instead.  It adds a couple of minutes, but I like the texture and flavor of the onions and garlic.  Feel free to stick with the original if you like.

This really is quick and easy, perfect for a busy weekday night.  Ready in minutes, good the next day, and very kid friendly.

The recipe calls for chicken breast, you can use thighs instead if you prefer dark meat.  Any white bean will work, Kidney, Great Northern, Navy or Cannellini.  The recipe calls for a can of corn, which I misread and thought it was a can of creamed corn. I went with it and I actually liked it.  It adds a bit of sweetness and creaminess to the chili.  Consider decreasing the broth if you use creamed corn.  I also added a finely diced jalapeño pepper to give the chili an extra kick.  If the sauce seems a bit thin at the end, remove chicken and continue to cook sauce on saute’ function to reduce to desired thickness then add the shredded chicken back to the pot.

Between you and me, I love eating chili over macaroni or rice.   From Epicurious, favorite ways to eat chili.

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INSTANT POT WHITE CHICKEN CHILI

Course Main Course
Cuisine American
Keyword White Chicken Chili
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts halved lengthwise
  • 2 15-ounce cans white navy beans rinsed and drained
  • 1 15-ounce canned corn, drained or 1 15 ounce canned creamed corn + 1 cup frozen corn
  • 1 4-ounce can roasted diced green chiles
  • 2 cups low sodium chicken broth 1-1/2 cups if using creamed corn
  • 3 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder*
  • 1/2 teaspoon onion powder*
  • 1 teaspoon kosher salt

*Substitute 1 chopped yellow onion and 4 cloves of garlic finely chopped

  • 1 jalapeno pepper seeded and veined, finely diced (optional)

Toppings

  • shredded cheddar or jack cheese
  • diced avocado
  • sour cream
  • cilantro or sliced green onions

Instructions

  • *If using onions and garlic, on saute', add 1 tablespoon oil to Instant Pot. Add onions and garlic and saute' until soft. Proceed with recipe, omit garlic powder and onion powder
  • Place the chicken into the pressure cooker.
  • Pour in the beans, corn, chiles, and the broth. Then stir in the seasonings*
  • Cover with the lid and set valve to sealing position.
  • Cook on poultry setting for 15 minutes followed by a quick pressure release.
  • Shred the chicken with a fork and serve with desired toppings.
  • Can add additional seasonings if desired.
  • Garnish with toppings, serve immediately