Category: Pasta, Rice & Grains

pasta, grains, rice recipes
Dad’s Fried Rice With a Little Tweak

Dad’s Fried Rice With a Little Tweak

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Having recently posted a fried rice recipe (Kim Chee Fried Rice-Koreatown), this comes a bit sooner than expected, but a couple of things prompted this post.  The rain is back with a vengeance so I have been holed up at home with Sammy.  The perfect time to scrounge around the fridge and use whatever we have for dinner.

I found leftover rice, onions, eggs, a bell pepper, and some Chinese sausage…yum, all the fixins for fried rice.  It’s easy, delish, down-home food. To top it off, my brother’s family spent the holidays in Hawaii and brought me back SPAM per my request.  I know you’re thinking-we have SPAM here, duh.  Yes, but Hawaii is the Spam capital of the world. We have regular, lite, and less salt, but head to any supermarket on the Islands and you will find a dizzying array of SPAM.

Welcome to Spam-a-lot

There’s Tocino SPAM, Portuguese Sausage SPAM, Garlic SPAM, Teriyaki SPAM, Black Pepper SPAM, Jalapeno SPAM, and the list’s keep going.  Who knew?  My niece grabbed a can of Tocino (Filipino) Spam which just happens to be my favorite. It’s sweet and salty and perfect for fried rice.  Fire up that wok, baby.

So this is a rift on my Dad’s Fried Rice.  He would always use Chinese BBQ Pork but sweet Chinese sausage and SPAM (yes!) are a good stand-in.  The beauty of fried rice is you can put whatever you like in and make it your own.  The foundation of course starts with rice, preferably day-old rice (drier), aromatics such as minced ginger, onions, scallions, seasonings-salt, soy sauce, oyster sauce, white pepper, eggs, and some sort of protein bbq pork, spam, bacon, shrimp, your choice.  My Dad always added peas and shredded lettuce in his for color and probably to sneak some vegetables in.  Bell peppers, leeks, diced carrots are also great additions.

Go crazy and make your own signature fried rice, the sky’s (and what’s in your fridge) the limit.

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Dad’s Fried Rice Gets an Island Makeover

A delicious island version of fried rice, chinese sausage and Spam, proteins contributing flavor and texture!
Course dinner, lunch, One dish meals, Side Dish
Cuisine Asian-American
Keyword downhome, fried rice, homemade, lop cheung, rice, spam
Prep Time 20 minutes

Ingredients

  • 2-3 cups cooked day old rice long grain preferred, but short grain will work
  • 1 T vegetable oil
  • 1/2 onion finely chopped
  • 1/4 cup diced red or green bell pepper*
  • 1/2 cup diced carrot*
  • 2-3 slices fresh ginger minced, 1 clove garlic minced (optional)
  • 1/2 cup diced Chinese bbq pork or SPAM
  • 1 Chinese sausage lop cheung and 2 slices of spam, diced
  • 2 eggs slightly scrambled
  • 1/2 cup green peas
  • 1-2 green onions coarsely minced
  • 1/2 cup shredded lettuce iceberg or romaine

Seasonings

  • 1 T soy sauce
  • 1 T oyster sauce
  • 1/4 t sugar
  • 1/4 tsp salt
  • white pepper
  • 1 teaspoon sesame oil optional

Instructions

  • Heat a large saute' pan or wok and add the 1 T of oil to pan. Add onions, bell pepper (and any raw vegetable you like such as diced carrots or bell peppers) to the pan.
  • Saute' until vegetables are soft approximately 5 minutes. Add Chinese sausage and SPAM and continue to saute until sausage is heated through and SPAM is brown and with crispy edges.. Remove from pan to bowl and reserve.
  • To the same pan add 1 T oil. When shimmering add ginger and garlic (optional) and saute' until fragrant (15-30 seconds)
  • Add rice to pan, breaking up the clumps as you stir fry the rice and ginger. When the rice is coated with the oil, move rice to the perimeter of pan creating a well in the center. Pour eggs into center of pan and scramble. As soon as the egg is slightly set mix into rice, do not overcook the egg.
  • Toss vegetable mixture back into the pan along with the peas. Stir to incorporate and heat through.
  • Season with soy sauce, oyster sauce, sesame oil is using, and pepper. Taste, use salt if necessary.
  • Just before removing from pan add shredded lettuce and green onions
  • Garnish with green onions or cilantro if desired.
  • Serve immediately.
Rice Rice Baby (Kimchi Fried Rice)

Rice Rice Baby (Kimchi Fried Rice)

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Growing up I remember we had one big pot, well worn, dented and it’s bottom darkened from frequent use.  It was my Dad’s favorite cooking utensil and he used it for everything.  He stir-fried, boiled, simmered, stewed and steamed in that pot and everything that came out of that pot was amazing.  I loved his fried rice.  He started with rice leftover from the previous night’s dinner added diced sweet barbecued pork, green peas, bits of scrambled eggs and finished off with shredded lettuce.  He seasoned it with soy sauce, oyster sauce, ginger, and onions it was the epitome of a delicious one pot meal.  As I grew older I would help by stirring and flipping the rice in the pot as he added the ingredients.

Everything comes full circle.  Fried rice is also a favorite of my kids.  Though I often make my Dad’s version, there are infinite variations of the dish.  A down home version with salted fish, bits of chicken and ginger to the Korean version made with spicy pickled kimchi, yum.  As much as I love my Dad’s, my current favorite is kimchi fried rice.  I recently picked up a new cookbook titled Koreatown by Deuki Hong and Matt Rodbard. A glimpse into living, eating and playing in  Koreatown USA.  It starts with a primer on Korean ingredients followed by recipes.  Vignettes are interspersed throughout the book on growing up in K-Town NYC and touring other Koreatowns throughout the country.  Recipes range from traditional to let’s take Mom’s recipe and “tweak” it.  Gorgeous photos of the food, restaurants and K-Town life bring the stories and recipes to life.  You will need two copies of this book.  One in the kitchen to cook from and one on your coffee table to read and enjoy.

Back to kimchi fried rice.  There are some universal trade secrets when it comes to making great fried rice.  The rice should be day old not freshly made.  Fresh rice contains too much moisture for making fried rice. You can use long grain or short grain rice.  Keep in mind short grain will be a little stickier than long grain but it still works. You can practically put anything into your dish and chances are it will be good.  Pineapple and bbq pork,  shrimp, leeks and pine nuts, or try Hawaiian style with spam (don’t laugh its really good), ono-licious as they say on the islands.   Koreatown’s kimchi fried rice has a secret ingredient, bacon.   Yep, porky goodness to go along with the spicy pickled flavor of the kimchi that gives this fried rice a nice twist. Even though the Koreatown recipe is pretty darn good on its own I tweaked it to my taste.  I love the bacon which added a smoky saltiness but I wanted a little sweetness so in addition to the bacon I added diced chinese sausage (lop cheung).  A touch of soy sauce and sesame oil heightened the flavor of the dish.  I don’t have a refrigerator in my garage with homemade kimchi (every Korean family has one) so my kimchi comes from my neighborhood farmer’s market. You can usually find kimchi and Chinese sausage at most Asian markets.  Top with a perfectly fried egg and you have a delicious easy & quick one pot meal.  I hope you will try it.

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Kim Chee Fried Rice-Koreatown

Ingredients

Adapted from Koreatown

  • 8 ounces slab bacon roughly chopped or reduce amount of bacon 4 ounces & add 1-2 chinese sausages that have been diced to 1/4 inch pieces
  • 2 garlic cloves minced
  • 1 medium onion finely chopped
  • One 1-inch piece ginger peeled and minced
  • 2 cups cooked long-grain white rice preferably day-old rice in a pinch short grain will work also
  • 1½ cups chopped napa cabbage kimchi I use quite a bit less, approximately 1/2 cup
  • Kosher salt to taste or soy sauce (start with 1 tablespoon)
  • 2 tablespoons butter softened
  • 1-2 teaspoons sesame oil
  • 1 tablespoon gochujang korean pepper paste
  • 4 eggs fried sunny-side up, for serving or if you like you can soft scramble eggs and add to rice at the end of the cooking process.
  • Thinly sliced scallions for garnish

Instructions

  • 1. In a large wok or pot, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, about 8 minutes. Add the garlic, onion and ginger, Chinese sausage and cook until aromatic, 1 to 2 minutes.
  • 2. Add the rice and kimchi, and cook, tossing frequently until heated through, 4 to 5 minutes. Season with salt and sesame oil. Taste, add soy sauce if needed. Reduce the heat to medium low and flatten the rice with your spatula. Cook until the rice forms a crust on the bottom of the pan, 4 to 5 minutes.
  • 3. Meanwhile, in a small bowl, mix together the butter and gochujang until smooth. Spoon the gochujang butter over the rice and top with fried eggs and sliced scallions, then serve.

 
Super Summer Somen Salad (Cold Noodle Salad)

Super Summer Somen Salad (Cold Noodle Salad)

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During the summer I find this thought running through my brain quite often..” hmmm, it sure is hot, what should we do for dinner? definitely not turning on the oven or standing over a hot stove. I just want something light and refreshing and satisfying”.

LOOK! Up in the sky..ok, not up in the sky just whirling in my brain, it’s a salad! It’s pasta!  NO, IT’S, (music building to a crescendo)… SUPER-SOMEN SALAD!

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It’s patently obvious that the summer heat is getting to me…

It’s likely I asked for this recipe at a potluck or found it in a Japanese/Hawaiian Community cookbook, I actually don’t remember.  This is my go-to hot weather dish for potlucks, block parties, and impromptu get-togethers.  You can make it ahead of time (although it doesn’t take a ton of time), vary the toppings (which are limited only by your imagination) and it’s incredibly easy.   It’s cool and refreshing, crisp, light, yet substantial.

Over the years I have modified the recipe, tweaked the dressing by adding a bit more soy sauce and sesame oil to intensify the flavor. Substituted Ponzu (citrus soy sauce) and added different vegetables for flavor and texture.  Try capellini pasta in place of somen noodles (sshh, don’t tell my Hawaiian Auntie Lil, she’d slap me upside my head if she knew I was using Italian pasta!) and glamourized it by adding fresh bay shrimp or crab.  Play with the ingredients and make it your own.  Because I like a lot of additions, double the dressing recipe.  Add to taste.  A single recipe will not be enough.

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Summer Cold Noodle Salad- Somen Salad

Somen Salad perfect for hot summer days. This cold pasta salad is loaded with veggies, and flavored with a soy-vinegar dressing, it's delicious!
Course noodles, Salad
Cuisine Asian-American
Keyword hawaiian, pasta salad, somen
Prep Time 30 minutes
Cook Time 10 minutes

Ingredients

Original Recipe: Tweaks in parenthesis:

  • 1 Lb. Somen, Boiled or substitute 1 pound capellini, cooked al dente according to pkg
  • Iceberg Letttuce, Shredded Sub romaine lettuce, shredded (1 1/2 cups)
  • Ham Or Char Siu, Julienned Use a sweet ham, maple or honey baked
  • 2 Eggs, fried and julienned (like a crepe)
  • 1 pkg Kamaboko (Japanese fishcake), julienned Subtitute 1/3 pound cooked bay shrimp or crab
  • 2 Stalks Green Onion, diced
  • 1/2 cup corn kernels frozen, thaw and drain
  • 1 cup Carrots and/or cucumbers julienned
  • cilantro garnish

Dressing:

  • 2 Tablespoons Sesame Seeds
  • 2 Tablespoons Sugar
  • 1/2 -1 Teaspoon Salt
  • 1/4 Cup Cooking Oil
  • 3 Tablespoons Rice Vinegar

Variations

  • 1 Tablespoon Sesame Oil
  • 1-2 Tablespoons Shoyu Can sustitute Ponzu for half if you want
  • 1/2 tsp freshly ground black pepper

Instructions

Dressing

  • Combine all the ingredients and half of the salt in a jar or sealable container.
  • Shake well to make sure the sugar is dissolved. Start with half the salt, especially if you add the variations, which I always do, taste to see if additional salt is required.
  • Don't skip the sesame oil, it adds alot of flavor.
  • Double the dressing, a single recipe is not enough. Add half of dressing composing salad. Add remainder when serving salad. Reserve about a third of the remainng dressing, taste the salad before adding.
  • The dressing can be make ahead.

Salad

  • Cook pasta as directed on the package for al dente noodles. Somen is very thin and easy to overcook so keep a close watch. Rinse and drain well.
  • Place the noodles on the bottom of a large service bowl. Toss the noodles with (~1/2) of the dressing before topping with the veggies and protein.
  • Place julienned vegetables and corn on top of the noodles, than the egg and ham in concentric circles followed with the shrimp and green onions in the center. Contrast the colors for appeal. Shredded lettuce should be on outer edge of bowl.
  • Garnish the top with additional sesame seeds and cilantro.
  • Just before serving add the rest of dressing, toss well and serve.

Notes

The original recipe did not contain any of the variations in the dressing.  I always add them.  Just wanted to leave the original intact.
If making the salad ahead of time, add the lettuce last so it retains its crispness.
Corn Porn (Sweet Corn Pesto with Pappardelle and Zucchini)

Corn Porn (Sweet Corn Pesto with Pappardelle and Zucchini)

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Ha, bet that got your attention!  It was a bit sneaky and underhanded but I think you will thank me in the end.  Summer means fresh corn on the cob.  For as long as I can remember we have been cooking our corn in a pot of water.  A dash of sugar, a splash of milk or cream, bring the water to a boil, in goes the corn, a couple of minutes later-done.  It took my daughter to get us to try something new, to think outside the pot if you will.  GRILLED CORN.  Yes it takes longer, is a bit more work as you need to turn the corn every few minutes to develop a nice char, but WOW.  It is so worth it!  Grilling intensifies the flavor of the corn and the char or grill marks turn otherwise monotone cobs into something sexy and edgy. See, corn porn!

Grilled corn deserves more than just a sprinkle of salt and a pat of butter.  Don’t get me wrong I love buttered corn on the cob but its delicious with a squeeze of lime and spicy mayo, or a dash of chili powder and cumin topped with cotija cheese or hubby’s favorite, a smear of pesto and sprinkling of parmesan.  Can you say YUM?

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We also use grilled corn in this lovely pasta dish I found on the blog SpoonForkBacon, Sweet Corn Pesto with Pappardelle and Zucchini Noodles.  Easy and quick, the recipe calls for corn two ways, ground into a thick pesto with almonds (or use pine nuts) and parmesan cheese. Pieces of grilled corn are tossed in at the end.  We jazzed it up by adding some crispy bacon (I don’t think the bloggers of SpoonForkBacon will mind) and chili pepper flakes.  If you want to keep this meatless add sautéed mushrooms instead of bacon.  The pesto is quite thick so reserve the pasta cooking water to thin it down.  Adding zucchini strands not only lightens the dish considerably but adds a bit of color.

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Corn Porn (Sweet Corn Pesto with Pappardelle)

A delicious twist on a summer pasta dish using corn as pesto!
Course dinner, lunch, One dish meals, pasta
Cuisine American
Keyword Candied bacon, Corn, pasta, Pesto
Prep Time 20 minutes
Cook Time 11 minutes

Ingredients

Sweet corn pesto:

  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon diced shallot
  • 1/2 teaspoon chili pepper flakes
  • 1 heaping cup fresh corn kernels
  • 2-3 garlic cloves thinly sliced
  • 2 tablespoons slivered almonds toasted
  • 2-3 tablespoons extra virgin olive oil
  • 3 tablespoons finely grated Parmesan
  • salt and pepper to taste
  • 2 zucchinis thinly sliced lengthwise (use a mandolin or a potato peeler for long, thin strips)
  • 8 ounces pappardelle pasta
  • 1/2 cup charred corn kernels off your grilled corn on the cob!
  • 4 strips of bacon cooked until crispy and crumbled
  • 1/4 cup julienned fresh basil leaves or cilantro

Instructions

For pesto:

  • Melt butter in a skillet over medium-high heat. Add shallots, corn, chili flakes and garlic and sauté for 2 to 3 minutes. Season with salt and pepper.
  • Remove from heat and transfer to a food processor. Allow mixture to cool, about 5 minutes. Add oil and almonds and pulse until mixture is evenly and finely ground. Remove to a small bowl.
  • Fold in Parmesan and adjust seasonings. Set aside.

For pasta:

  • Place zucchini strips onto a baking sheet (will probably need a couple) lined with a cooling rack. Lightly sprinkle each strip with kosher salt and set aside. Allow zucchini to “sweat” for about 15 minutes.
  • While zucchini ‘sweats’, cook pasta. Fill a large pot with water and bring to a boil. Add a handful of salt and pasta and boil for 5 to 7 minutes or until al dente, stirring occasionally.
  • Drain pasta (reserve cooking water) into a colander and add salted zucchini strips. Gently toss together.
  • Transfer pesto to a large mixing bowl (add a bit of the reserved pasta water, start with 1/4 cup) and top with pasta and zucchini noodles. Toss together until all the noodles are coated and evenly mixed together. Use additional pasta water if it seems dry.
  • Add corn and basil or cilantro and adjust seasonings.
  • Gently toss together, top with bacon and additional basil, serve immediately.
  • Pass additional parmesan.

Makes 3-4 servings

     
    Anatomy of a Breakfast Bowl (Char Siu & Egg Over Rice)

    Anatomy of a Breakfast Bowl (Char Siu & Egg Over Rice)

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    I love Sunday morning breakfast. Instead of the rushed quick bite Monday through Friday grind, weekend breakfasts are leisurely and quite the production.Waffles, pancakes, bacon, sausage, scrambled eggs, and homemade buttermilk biscuits or if we are feeling ambitious, puffy French omelets.  Just brewed coffee and fresh-squeezed orange juice round out the meal, or mimosas for special occasions, ahhhhh the good life.  Often, our Sunday breakfasts will have an Asian vibe.

    During football season you will always find a big pot of congee sitting on the stove. Congee or jook is a delicious savory rice soup and is great for breakfast or halftime.  The soup starts with chicken stock flavored with ginger and scallions. Add rice and simmer until the kernels have softened to an almost creamy consistency.  Hot steaming bowls are brought to the table where everyone adds their own toppings. Shredded chicken, green onions, pickles, lettuce, and cilantro.  To go along with the jook, Chinese donuts–deep-fried pillows of yumminess that give beignets a run for their money.

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    Hands-down, a favorite breakfast for my kids is homemade Chinese bbq pork (char siu) served with eggs–barely scrambled or sunny side up (keep that yolk runny) on top of a bowl of steamed white rice.  I found a new recipe for char siu on Burp Appetit’ that looked and sounded mouthwateringly good. Naturally, I had to try it. Instead of oven roasting, it calls for braising the pork in a sweet, salty sauce which includes hoisin paste and 5 spice powder.  By braising, we don’t need marinading which shortens the cooking time. Best of all, it’s delicious! With a batch of char siu made, this past Sunday’s breakfast was a no-brainer, Char siu, eggs, and rice. Yep living life one bowl at a time.

    Char Siu and Egg over Rice:  Anatomy of a Breakfast Bowl

    The perfectly cooked egg by Jamie

    Kid tested and approved by Jordan

    Hi Claire 🙂

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    Char Siu, Chinese BBQ Pork (Braised method)

    Course Main Course
    Cuisine Asian
    Keyword barbecue pork, char siu, Rice Bowl
    Prep Time 15 minutes
    Cook Time 1 hour 30 minutes

    Ingredients

    ~1-1.25 pound pork belly without skin, or pork neck or cheek meat cut into strips (3)

    Marinade/Sauce

    • 1 teaspoon salt
    • 1 teaspoon sesame oil
    • 1 teaspoon dark soy sauce
    • 1/2 teaspoon white pepper
    • 2 tablespoon honey
    • 2 tablespoon sugar
    • 2 tablespoon Hoisin sauce for a less sweet version, sub oyster sauce
    • 1 tablespoon Chinese rice wine
    • 1/2 -1 tsp 5-spice powder

    To cook:

    • 2 tablespoon oil
    • 1 cup water

    Instructions

    Method:

    • 1. Heat wok on medium heat. When the wok is hot enough, pour 2 tbsp vegetable oil into the wok.
    • 2. Place the pork belly strips into the wok and brown both sides for about 3-4 minutes. Add the rest of the sauce ingredients into the wok. Stir and ensure the pork strips are coated well with the sauce.
    • 3. Turn the heat to low and gently simmer for 40 minutes or until pork is tender. Turn the pork every 10 minutes to ensure both sides are evenly cooked.
    • 4. By 30 minutes, the sauce will be reduced by half and start turning sticky. Once the pork belly is tender to touch, remove from the wok. Then pour the sauce into a clean bowl and reserve that to dress your steamed rice. Leave a tbsp of sauce/oil in the wok.
    • 5. Heat the wok on medium heat and return the pork belly back into the wok. Sear the meat on both sides for about 2-3 minutes each side until they are charred to your liking.
    • 6. Remove and glaze with honey. Then, slice the pork belly. Serve with warm steamed rice, noodles or bao.
    Want Wontons? Hanging with Mom (雲吞)

    Want Wontons? Hanging with Mom (雲吞)

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    My mom came down and spent the week with us recently.  She is 93 years old and still lives in San Francisco in the same house I grew up in.  Her memory has faltered and her cognitive skills have diminished but she soldiers on.   I am thankful that she is still with us and grateful for the moments we have together.  It is now our turn to take care of her, everything comes full circle.

    When she visits we talk about family.  She remembers snippets of when she was younger, she laughs at my exasperation with my kids.  She doesn’t cook much anymore but she likes to make wontons for the kids when she visits.  When I was in college she would make trays of wontons, freeze and pack them, ready for me to take back to Berkeley after a weekend visit.  When the kids were small she would make wontons for them during her babysitting stints,

    We used medium wrappers for this batch but I generally use thin wrappers which are good for won ton soup and fried won tons.

    Tons of Advice on Wontons

    We head to the Asian market to shop for freshwater chestnuts (no canned stuff for her), pork (not pre-ground, too mushy), mushrooms, wrappers, and shrimp (raw & unpeeled).  Back at home, she insists on making the filling as she has for so many years, chopping the pork and shrimp by hand and incorporating the seasonings with her Chinese cleaver.  We reserve some of the filling for mini stuffed omelets called Gai Dan Kok (kid favorite) and then we sit, talk, and fold won tons.  We fill as many trays as we have of wrappers or filling, and store them in the freezer.  When the kids come home she will boil up a batch or fry egg dumplings for them.  These are the moments I will treasure.

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    Mom makes classic pork and shrimp filling for her wontons.  It is my go-to filling for not just wontons but for egg dumplings and steamed stuffed squash.  It’s delicious.  The shrimp can be chopped with the pork and blended with it or cut into 1/2 inch pieces and a couple of pieces placed in each wonton as shown in the video below. Soaking the shrimp in potassium carbonate firms up the shrimp giving the wonton a nice bite.  You could probably forego this step.  I added 1 tsp Ponzu (or you could use soy sauce and a squeeze of lemon) and 1/2 tsp sesame seed oil to the shrimp for flavor.

    The Fried Way

    These wontons can also be fried.  Heat oil in a large pot to 350-375 degrees.  Fry in at least 2 inches of oil in the pot.  Cook in batches of 6-8 won tons.  Fry to golden brown and remove to a paper towel-lined pan to drain off excess oil.  Serve with a sweet and sour sauce or ketchup.

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    Wontons

    Every culture has a dumpling, our family enjoys won tons in soup or fried as an appetizer. A classic! This is me mom's recipe for wontons, our favorite.
    Course Appetizer, Soup
    Cuisine Asian, Asian-American
    Keyword dumplings, soup, won ton
    Prep Time 40 minutes
    Cook Time 5 minutes

    Ingredients

    Pork & Shrimp Filling

    • 3/4 lb ground pork
    • 4-6 water chestnuts peeled and coarsely chopped fresh or canned (rinse before using)
    • 3-4 dried shiitake mushrooms soaked in warm water to soften (15-20 min) drained and coarsely chopped
    • 2 stalks of green onions coarsely chopped
    • 1/2 inch knob of fresh ginger peeled and minced
    • 1/4 pound fresh shrimp peeled and deveined and roughly diced
    • 1 T cilantro leaves finely chopped optional

    The Flavorings

    • 1 T soy sauce
    • 1 T oyster sauce
    • 1 T rice wine or sherry
    • 1/2 tsp. sugar
    • 1 tsp cornstarch
    • 1/2 tsp. salt
    • 1/2 tsp white pepper
    • 1/2 tsp sesame oil optional

    That's a Wrap

    • 1 pkg won ton wrappers Hong Kong Style are extra thin, I use thin wonton wrappers by New Hong Kong Noodle Company of San Francisco

    Instructions

    Filling

    • Start with Pork shoulder or Pork Butt. Hand-chop or coarse grind in food processor. When buying pork, look for coarse ground.
    • Place ground pork and filling ingredients except shrimp* in a medium-sized bowl. *You can finely chop the shrimp and add it to the filling or reserve the shrimp cut into 1/2 inch pieces to be added when folding each wonton.
    • Add seasonings. Using chopsticks or a spoon, stir the mixture in one direction until the ingredients are well combined.

    Wrapping

    • See video of my mom wrapping wontons!
    • Have ready wrappers, filling and small bowl of water or egg wash to seal won tons
    • Choose any won ton wrapper you like. My preference is Thin wrappers from New Hong Kong Noodle Factory. Wrappers come in different thicknesses. Avoid thick wrappers if you are making wontons for soup or deep-frying. Thick ones work well for Potstickers-a combination of frying and steaming when more filling is used.
    • Wontons can be folded in a variety of ways including simply folding like a triangle or square. Trick is to eliminate air bubbles and use water or egg wash to seal the edges.
    • Use about 1 generous teaspoon of filling per wonton.
    • Meanwhile, fill a large stockpot with water at least 2/3-3/4 full. Bring to boil over high heat. Drop folded wontons into the boiling water. Keep water at a nice boil not on a crazy high boil. The wontons will float to the surface as they cook, an indication they are ready. Let boil for about 3-4 minutes total, about 1 min after they float to the top. Remove with strainer, drain and serve in soup*
    • * Chicken Soup is perfect. If you use commercial chicken broth, use low sodium and season yourself. Add a slice of fresh ginger or shallots as you are heating. Season with soy sauce.
    • All the rage now seems to be serving wontons without soup, slathered in Chili Crisp Oil and a splash of vinegar. You could easily sub the soup and use a chili oil for the wontons. See notes for sauce.
    • If you have extra filling left after folding wontons, you can use it for gai don gok (mini egg dumplings or as a filling for squash.

    Notes

    From Red House Spice, Chili Sauce for Wontons in lieu of soup. 
    Mix together, drizzle just cooked wontons with sauce.  Garnish with sesame seeds and green onions. Add a touch of Chinese Sesame Paste if you like ~1 teaspoon.

    Watch Mom Fold Wontons!
    You Had Me at Tomato (One Pan Pasta)

    You Had Me at Tomato (One Pan Pasta)

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    Every year Wes, the garden guy in our house, plants tomatoes.  We pick out a mix of cherry tomatoes and heirlooms and usually by this time we are enjoying fresh vine ripened tomatoes. Our jaunts to the weekly farmer’s market include plums, nectarines and berries but we smugly walk by stalls with the expensive heirloom tomatoes.  Not this year, the plants never took off and our yield was small.  The lone bright spot was a variety called Tomato Blush.  A small tomato, golden yellow with a hint of red that salvaged our dismal tomato season.  Sweet and meaty, great in salads  or pastas, it will definitely be in the mix next summer.  If you had a bumper crop this year, suggestions and tomato advice would be appreciated!

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    This recipe has been making the rounds, first on Martha Stewart and then on some of my favorite blogs including Lottie and Doof and Food52, its quick, easy and yummy.  A great dish to showcase homegrown tomatoes or those pricey tomatoes from the farmer’s market.   I love this, you throw all the ingredients, including dry pasta, into a pan and 12 minutes later, voila’, a tasty dish on the table and only one pan in the sink!

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    One Pan Pasta

    Ingredients

    • Adapted originally from Martha Stewart but found on Food52 and Lottie and Doof!
    • 12 ounces linguine
    • 12 ounces cherry or grape tomatoes halved or quartered if large
    • 1 onion thinly sliced (about 2 cups)
    • 4 cloves of garlic thinly sliced
    • 1/2 teaspoon red pepper flakes
    • 2 teaspoons coarse salt
    • black pepper
    • 2 sprigs basil plus torn leaves for garnish
    • 2 green onions chopped
    • 2 tablespoons extra-virgin olive oil plus more for serving
    • parmesan cheese
    • Coarse salt
    • Freshly ground black pepper
    • 4 1/2 cups water or chicken stock
    • Freshly grated Parmesan cheese for serving

    Instructions

    • This is so incredibly easy, it's crazy. Place pasta, tomatoes, onion, garlic, red pepper flakes, salt and pepper, basil and onions in a straight side skillet. Add water or stock and olive oil. Bring to a boil over high heat. Using tongs stir and move pasta around pan as it boils. Cook for additional 9 minutes until pasta is al dente and liquid is reduced. Taste for seasoning. Garnish with basil and serve immediately with lots of parmesan cheese.
    • I use stock for that extra zip. You could add some dried porcini also for added flavor.
    Ginger & Scallion Noodles Parts Unknown & Sauces Unknown

    Ginger & Scallion Noodles Parts Unknown & Sauces Unknown

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    I am hooked on Anthony Bourdain’s Parts Unknown.

    I just started watching it on Netflix.  It’s not just about food, everything is fair game; history, lifestyle (check out the Tokyo episode), politics, culture. If you have a chance watch the episode on Shanghai.  Shanghai has become the city of the future, a financial hub, and global powerhouse, it is the juggernaut that defines China today.  While in college, I was lucky enough to visit Shanghai.  We spent a couple of days in this fabled port city. Though ravaged by years of occupation and then isolation, even then it felt like Shanghai was ready to embrace the outside world and the future. I watched Mr. Bourdain’s episode and realized it had all come to pass.

    Shanghai Then

    We strolled down to the Yangtze River and by the time we arrived at the riverfront we had attracted a crowd of people easily 10 deep.  The crowd was eager to practice speaking English with us.  Others gawked at the strange way we were dressed. Bicycles not cars flooded the streets and everyone wore brown or blue pants and white shirts (vestiges of life under Mao).  Stores and restaurants were run by the government, only tourist were allowed.  If I invited anyone for dinner they still turned in their ration coupons even though I had paid for the meal.

    Not a MickeyD’s, Starbucks, or Pizza Hut in Sight

    Back then, it was hard to imagine that China would become the political & economic heavyweight it is today.  The Shanghai featured in Parts Unknown was unrecognizable.  Where once stood old provincial buildings built by countries that had occupied China, there are now modern high-rises.  Cars have replaced bicycles and proletariat clothes have given way to the latest fashion trends. Gone are the state-run stores, replaced by Prada, Fendi, and Starbucks.

    Fine wines and haute cuisine are part of the China of today but thankfully street markets and sidewalk stalls selling down-home food like dumplings and noodles still exist.  Stir-fried Noodles with Ginger and Scallions are a mainstay of not only Chinese street food but a dish made at home.

    I learned how to make this from my father.  Julienned ginger,  scallions, and minced garlic are sizzled in hot oil to impart their flavors.  Make the sauce next – combine soy sauce, oyster sauce, wine, sesame oil, and reserve.  Stir-fry the noodles in the infused oil and add the sauce.  Give it a couple of stirs and just like that, a tasty meal in minutes.  Most of the ingredients are pantry staples.  Find fresh noodles in the refrigerator section of most Asian stores and larger supermarkets.  I usually buy a couple of packs of fresh noodles and throw them into the freezer.

    The Asian PantryRight next to the catsup, mustard, and mayo…their Asian counterparts!

    From left to right:  Sake (Japanese rice wine), Mirin (sweet Japanese cooking wine), Bean Sauce by Koon Chun (salty bean paste), Chili Garlic Sauce (like Siracha, similar in heat with garlic added), Sesame oil by Kadoya (used in Korean, Japanese and Chinese dishes), Chinese Rice wine (Michu), Vietnamese Fish Sauce by Three Crabs (pink label in back), Hoisin Sauce by Koon Chun (Chinese all-purpose bbq sauce), Premium Soy Sauce by Lee Kum Kee (all-purpose soy sauce), Oyster Sauce also by Lee Kum Kee (our go-to brand look for the label with the boy and woman in a boat).  Some of the bottles are almost empty which means I will be going to my favorite Asian market soon, call me if you want to come along for an Asian Sauce Primer!

    3/17/21 Update:  I make this so often for a quick meal, like today!  I sauteed shredded cabbage and a trio of mushrooms from Mycopia, and added a nice dollop of chili crisp oil, good to go.  Use a vegetarian oyster sauce and voila’ veggie-friendly meal!

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    Ginger and Scallion Noodles

    A quick and easy dish. Stir fry noodles in oil infused with ginger, scallions and garlic-delicious!
    Course One dish meals
    Cuisine Asian
    Keyword garlic, ginger, noodles, scallions
    Prep Time 10 minutes
    Cook Time 10 minutes

    Ingredients

    • 1 lb fresh Asian egg noodles thin and flat like fettuccine
    • Fresh ginger 6 thin slices, crushed to release its flavor
    • 3 scallions or green onions cut into 1 inch sections and crushed to release flavor
    • 2 cloves of garlic smashed but intact
    • 3 T vegetable or peanut oil
    • Sauce:
    • 3 T premium soy sauce
    • 3 T oyster sauce
    • 1.5 T rice wine
    • 1.5 t sesame oil
    • 1 t sugar
    • 2-3 T chicken stock or water
    • salt and white pepper

    Options

    • 1/2 cup corn
    • 4 dried shiitake mushrooms that have been soaked in warm water until soft sliced, if you don't have fresh
    • 1/4 cup black fungus soaked in warm water, cut into small pieces
    • 1/4 head shredded green cabbage sauteed before adding noodles to ginger scsllion oil
    • 8 oz fresh mushrooms ie. enoki, maitake, nameko, or shiitake really, any mushroom you like

    Instructions

    • Heat a large pot of water and cook noodles as directed. Do not overcook as you will be stir frying them to finish the dish! Fresh noodles will only take a couple of minutes at best. Remove from pot and drain thoroughly.
    • Combine ingredients for sauce in a bowl and set aside. You can add a little cornstarch to thicken the sauce, 1-2 tsp dissolved in stock or water then added to sauce ingredients.
    • Heat vegetable oil in a deep sided pan or wok until very hot, you should see wisps of smoke from the oil. Add ginger and garlic to pan and stir fry for approximately 1-2 minutes until garlic begins to brown. Add scallions or green onions, mushrooms or black fungus, stir fry for another minute.
    • Add noodles to pan, stir fry over medium high heat. Mix thoroughly to make sure the noodles are coated with the flavored oil, 1-2 minutes. Add any optional ingredients at this point.
    • Add sauce to noodles and stir fry 2-3 minutes to combine ingredients and reduce the sauce.
    • Garnish with green onions and cilantro if desired.
    • I left the ginger and green onions in big pieces as my kids didn't like them, made it easy to pick it out.
    • You could add leftover chicken or beef to make this a more substantial dish or even shrimp.
    • Once again, kids and corn...the corn added a bit of sweetness to the dish and crunch, always a good thing!
    A Pasta for All Seasons- Spring (Tomato, Arugula & Bacon)

    A Pasta for All Seasons- Spring (Tomato, Arugula & Bacon)

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    I love noodles.   Who doesn’t?  A plate of  gooey Mac and cheese (Kraft), spaghetti-o’s or Mom’s lasagne could be found on our table as often as a steaming bowl of won ton noodles or plate of chow mein. Today, living in the Bay Area, my noodle choices seem infinite;  shoyu ramen or Vietnamese pho, pad thai or chop jae, all just a stone’s throw away or fortunately for “Silicon Valley-ites”, just an app (Door Dash) delivery away!

    In full defiance of our “carb-phobia” there are times when a bowl of pasta just hits the spot. A couple of new favorites and a tried and true cold noodle salad, perfect for the summer grace this post.  Let me know if you like them.

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    Pasta with Bacon, Cherry Tomatoes, Corn, Arugula and Zucchini

    Ingredients

    • Adapted from recipe by Anne Burrell
    • Olive oil
    • 4 ounces thick sliced bacon cut into 1/4 inch strips
    • 3 cloves garlic minced, 1 shallot minced
    • 1/8 tsp chili flakes
    • 2-2.5 cups cherry tomatoes
    • 1/2 to 3/4 cup corn kernels fresh or frozen
    • 11/2 cups chicken broth
    • 1 zuchinni or green squash julienned into long shreds*
    • 1- 11/2 cup arugula or baby spinach
    • salt and pepper
    • 3/4 - 1 pound linguine or spaghetti
    • Parmesan cheese freshly grated

    Instructions

    • Bring pot of water to a boil, add 1 tsp salt and pasta and cook al dente as directed. Time your pasta so it is done approximately the same time as your sauce.
    • Heat saute pan and add olive oil to coat bottom. Saute bacon for a couple of minutes, until soft, add garlic, shallot and chili flakes. Saute 2-3 minutes, add tomatoes and saute, stirring to coat tomatoes in the oil. Add 1 cup broth, season with salt and pepper. Reduce heat to medium and let tomatoes cook until they start to split about 8-10 minutes. Add corn and heat for another couple of minutes, add cooked pasta and stir to combine well.
    • Remove from heat, add julienned squash to pasta mixture and toss to combine.
    • Top with arugula or baby spinach and parmigiano. Serve immediately!
    • *My attempt to make this and other pastas a little less calorie laden, I substitute julienned zucchini or summer squash or carrots for some of the pasta. Feel free to use any vegetable you like that can be cut into little strips. A mandolin comes in handy. I added corn to this dish to add some sweetness to balance the peppery arugula. If you have kids that don't like arugula, try this with spinach!