Recipes / Food - Drink - Page 70

Stitchawl · 01-24-2011, 08:41 PM

I passed a street vendor outside Kyoto station selling home made Kimchee. I tasted a sample and bought three packages. Stuff was great! So I figured I'd make some Bibimbap and kimchee for dinner tonight. Make it a good Korean evening!

If you have an Asian market near you, you can probably buy 'Kochujang ,' (Kochijan) the Korean spicy bean paste already made up. It's a necessary flavor for Korean cooking.

Ingredients:
* 18 ounces chicken breasts
* 6 eggs, separated
* 12 ounces carrots, julienned
* 12 ounces cucumbers, julienned
* 12 ounces spinach, cooked and shredded
* sesame oil, as needed
* salt, pepper to taste
* 6 cups cooked sushi rice
* 1 cup soy sauce
* 1 cup sugar
* 1/4 cup garlic, minced
* 1/4 cup chopped white scallion
* 3 tablespoons sesame seeds, toasted and crushed
* 1/4 cup chili bean paste (kochujang)
* 2 tablespoons sugar
* 1 tablespoon water

Directions:
1. 1 Make the marinade:
Combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white scallion, 3 tablespoons toasted, crushed sesame seeds and pepper to taste.
2. 2 Cut chicken breasts into small pieces, matchstick sized.
3. 3 Let rest at least 2 hours in marinade -- refrigerated.
4. 4 Season egg yolks with salt. Beat until smooth.
5. 5 Lightly oil and heat nonstick pan over medium flame.
6. 6 Cook yolks crêpe-style. Transfer crêpes to. sheet pan to cool.
7. 7 Repeat process with egg whites. (If necessary, add small. amount of cornstarch-water mixture to keep whites smooth.).
8. 8 Julienne white and yellow crêpes. Reserve.
9. 9 Season carrots and cucumber with salt. Set aside 5 minutes. Rinse; pat dry. Saute in sesame oil. Reserve.
10. 10 Stir-fry spinach in sesame oil. Reserve.
11. 11 Arrange chicken, egg, vegetables around rice.
12. 12 Make Kochujang sauce: combine 1/4 cup kochujang (chile-bean paste), 2 tablespoon sugar and 1 tablespoon water in saucepan. Heat to boil, stirring constantly.
13. 13 Cook over medium heat until sugar dissolves and mixture reduces, 3-5 minutes.
14. 14 Serve Kochujang sauce with the Bibimbap

Stitchawl

kennyc · 01-26-2011, 07:54 AM

I love this soup. Not exactly my receipe, but close I add extra mushrooms and garlic! No onion. I'll have to find my recipe or type it in....

This is a soothing and delicious low-fat soup that can be made completely vegetarian by substituting vegetable broth for chicken broth. Quick and easy to make, this is a great soup when you need homemade soup in a hurry.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:

* 2 tsp canola oil
* 1 cup finely chopped onion
* 1 garlic clove, minced
* 1 large carrot, cut vertically then sliced
* 1 stalk celery, sliced
* 10 ounces sliced mushrooms, assorted if you can
* 1/2 tsp dried thyme
* 1 tsp dried oregano
* 1/2 cup quick-cooking barley
* 1 quart fat-free, low-sodium chicken broth or vegetable broth
* 2 tbsp dry sherry

Preparation:
Heat oil in a soup pot or Dutch oven. Cook onion, garlic, carrots, celery, and mushrooms on medium heat until softened. Add dried herbs, barley, broth and sherry. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until barley is tender.

Serves 4

Per Serving: Calories 174, Calories from Fat 27, Total Fat 3g (sat 0.3g), Cholesterol 0mg, Sodium 86mg, Carbohydrate 31g, Fiber 6.6g, Protein 5.8g

GeoffC · 01-26-2011, 08:02 AM

I had to look up to see what a Dutch Oven was ... thanks ....

kennyc · 01-26-2011, 08:06 AM

Quote:

Originally Posted by GeoffC

I had to look up to see what a Dutch Oven was ... thanks ....

Well, yeah, that's not how I do mine...I'll really have to post it, but that one does sound good.

And could be made vegan if you like.

GeoffC · 01-26-2011, 08:25 AM

Quote:

Originally Posted by kennyc

Well, yeah, that's not how I do mine...I'll really have to post it, but that one does sound good.

And could be made vegan if you like.

easily ... as you say, replace the chicken stock .... and then check on the sherry ....

Stitchawl · 01-26-2011, 09:11 PM

We ate this fish stew in the Philippines, at the house of one of the boat crew. I don't know the name of this dish, but I did get the recipe. I think it will be great for dinner tonight to take the chill out of the air! I'll just call it;

Philippine Tamarind Fish Stew!

1 mild white fish cut into desired pieces
1 small knob of ginger root, crushed
2 tomatoes, quartered
1 medium onion; sliced
5" of dikon; sliced
1 medium eggplant, sliced
10 string beans cut into 2” lengths
1 cup Water Morning Glory leaves (goes by lots of different names, but pretty common in every country)
2 crushed tamarind
8 cups water
Salt or fish sauce (I use Thai nam pla. Vietnamese Nuc mam would work too.)

Put all except the fish in a pot of water and bring to a boil for 10 minutes. Add the fish and simmer for another 10 minutes. Serve with rice.

Stitchawl

montsnmags · 01-26-2011, 09:32 PM

Everything in that sounds awesome. I think we in Oz might call it "water spinach", and I saw somewhere that it actually seems to also grow native in the far north, but I am uncertain of all of this (I may have seen it under a "choy" name too). I'll have to keep a look out, and finally make it into the Tewantin Asian grocer I ride past all the time. Very curious. However...the fish. I'm not, and The Loved One is not, fond if your average "white fish". Could you use something else in this dish?

Also, I meant to say, the Bibimbap and kimchee post prior looks even awesomer (so much awesomer that I am overwhelmed into making up a word like "awesomer").

Cheers,
Marc

Stitchawl · 01-27-2011, 03:10 AM

Quote:

Originally Posted by montsnmags

Everything in that sounds awesome. I think we in Oz might call it "water spinach",

That IS another of it's names. It grows wild in the culverts around the rice paddies in Thailand, and as soon as someone cleans it out, another crop is ready in just a couple of weeks. It's considered a 'noxious weed' in Texas, not because it's bad for you, but because it will overtake everything, choking out all other water plants.

Quote:

Very curious. However...the fish. I'm not, and The Loved One is not, fond if your average "white fish". Could you use something else in this dish?

I suppose so. I guess the idea was that it shouldn't be a strongly flavored fish.

Quote:

Also, I meant to say, the Bibimbap and kimchee post prior looks even awesomer (so much awesomer that I am overwhelmed into making up a word like "awesomer").

Good word. Fitting. I like it so much that we usually have it at least once a month. Asian markets sell a pre-packed veggie bag of Bibimbap, so all you have to do it dump in on a bowl of rice, pour some kochijan over it, and if you like, the raw egg, stir it all up, and you have a dinner in five minutes. I pass on the raw egg. My wife puts on two!

Stitchawl

Stitchawl · 01-27-2011, 08:27 PM

For SneakySnake (EDIT: Oops! That should have read 'Shel!') (but the rest of you guys can make it too..)

2 cups flour
4 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon cream of tarter
1/2 teaspoon salt
1/2 cup shortening (I like butter flavored Crisco for this one)
2/3 cup milk
1 teaspoon vanilla extract

Sift the dry stuff together
Cut in the shortening
add the liquids

Mix to combine but don't over mix.
Knead 2-3 times just to get it to hold together
Roll out to about 1/2 inch and cut with a floured biscuit cutter DO NOT TWIST!
Bake at 450° (230°c) for about 10-12 minutes

Makes about a dozen biscuits

Eat and enjoy!

Stitchawl

phenomshel · 01-27-2011, 11:25 PM

Quote:

Originally Posted by Stitchawl

For SneakySnake (EDIT: Oops! That should have read 'Shel!') (but the rest of you guys can make it too..)

2 cups flour
4 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon cream of tarter
1/2 teaspoon salt
1/2 cup shortening (I like butter flavored Crisco for this one)
2/3 cup milk
1 teaspoon vanilla extract

Sift the dry stuff together
Cut in the shortening
add the liquids

Mix to combine but don't over mix.
Knead 2-3 times just to get it to hold together
Roll out to about 1/2 inch and cut with a floured biscuit cutter DO NOT TWIST!
Bake at 450° (230°c) for about 10-12 minutes

Makes about a dozen biscuits

Eat and enjoy!

Stitchawl

Thanks!

Latinandgreek · 01-28-2011, 04:33 AM

Quote:

Originally Posted by Stitchawl

For SneakySnake (EDIT: Oops! That should have read 'Shel!') (but the rest of you guys can make it too..)

2 cups flour
4 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon cream of tarter
1/2 teaspoon salt
1/2 cup shortening (I like butter flavored Crisco for this one)
2/3 cup milk
1 teaspoon vanilla extract

Sift the dry stuff together
Cut in the shortening
add the liquids

Mix to combine but don't over mix.
Knead 2-3 times just to get it to hold together
Roll out to about 1/2 inch and cut with a floured biscuit cutter DO NOT TWIST!
Bake at 450° (230°c) for about 10-12 minutes

Makes about a dozen biscuits

Eat and enjoy!

Stitchawl

I'll be trying it out!

Stitchawl · 01-28-2011, 05:29 AM

Quote:

Originally Posted by Latinandgreek

I'll be trying it out!

Just be sure NOT to work the dough. If you knead it like a bread dough the biscuits will not be light and fluffy. Only move it around enough to hold together when you roll it out. I made that mistake the first time I tried making these and the results were 1/2 inch thick baked dough. Same thing happens if you twist the cutter.

Stitchawl

badgoodDeb · 01-28-2011, 03:40 PM

Anybody have a recipe for biscuits or some sort of quick roll that does NOT require baking powder? I don't like the taste of baking powder. I know you can use yeast, but that takes forethought.

Latinandgreek · 01-28-2011, 04:11 PM

Quote:

Originally Posted by badgoodDeb

Anybody have a recipe for biscuits or some sort of quick roll that does NOT require baking powder? I don't like the taste of baking powder. I know you can use yeast, but that takes forethought.

What if you try replacing the baking powder with baking soda?
Here is a recipe:

http://www.wikihow.com/Make-Baking-Soda-Biscuits

badgoodDeb · 01-28-2011, 04:35 PM

I'll give that a try! I've made a similar Irish Soda Bread with those ingredients, and liked it, I think.

01-26-2011, 07:54 AM	#1037
kennyc The Dank Side of the Moon Posts: 35,917 Karma: 119747553 Join Date: Sep 2009 Location: Denver, CO Device: Kindle2; Kindle Fire	How about some Mushroom Barley Soup I love this soup. Not exactly my receipe, but close I add extra mushrooms and garlic! No onion. I'll have to find my recipe or type it in.... This is a soothing and delicious low-fat soup that can be made completely vegetarian by substituting vegetable broth for chicken broth. Quick and easy to make, this is a great soup when you need homemade soup in a hurry. Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Ingredients: * 2 tsp canola oil * 1 cup finely chopped onion * 1 garlic clove, minced * 1 large carrot, cut vertically then sliced * 1 stalk celery, sliced * 10 ounces sliced mushrooms, assorted if you can * 1/2 tsp dried thyme * 1 tsp dried oregano * 1/2 cup quick-cooking barley * 1 quart fat-free, low-sodium chicken broth or vegetable broth * 2 tbsp dry sherry Preparation: Heat oil in a soup pot or Dutch oven. Cook onion, garlic, carrots, celery, and mushrooms on medium heat until softened. Add dried herbs, barley, broth and sherry. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until barley is tender. Serves 4 Per Serving: Calories 174, Calories from Fat 27, Total Fat 3g (sat 0.3g), Cholesterol 0mg, Sodium 86mg, Carbohydrate 31g, Fiber 6.6g, Protein 5.8g

01-27-2011, 08:27 PM	#1044
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	For SneakySnake (EDIT: Oops! That should have read 'Shel!') (but the rest of you guys can make it too..) 2 cups flour 4 teaspoons baking powder 3 tablespoons sugar 1/2 teaspoon cream of tarter 1/2 teaspoon salt 1/2 cup shortening (I like butter flavored Crisco for this one) 2/3 cup milk 1 teaspoon vanilla extract Sift the dry stuff together Cut in the shortening add the liquids Mix to combine but don't over mix. Knead 2-3 times just to get it to hold together Roll out to about 1/2 inch and cut with a floured biscuit cutter DO NOT TWIST! Bake at 450° (230°c) for about 10-12 minutes Makes about a dozen biscuits Eat and enjoy! Stitchawl Last edited by Stitchawl; 01-27-2011 at 08:37 PM.

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01-24-2011, 08:41 PM	#1036
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	I passed a street vendor outside Kyoto station selling home made Kimchee. I tasted a sample and bought three packages. Stuff was great! So I figured I'd make some Bibimbap and kimchee for dinner tonight. Make it a good Korean evening! If you have an Asian market near you, you can probably buy 'Kochujang ,' (Kochijan) the Korean spicy bean paste already made up. It's a necessary flavor for Korean cooking. Ingredients: * 18 ounces chicken breasts * 6 eggs, separated * 12 ounces carrots, julienned * 12 ounces cucumbers, julienned * 12 ounces spinach, cooked and shredded * sesame oil, as needed * salt, pepper to taste * 6 cups cooked sushi rice * 1 cup soy sauce * 1 cup sugar * 1/4 cup garlic, minced * 1/4 cup chopped white scallion * 3 tablespoons sesame seeds, toasted and crushed * 1/4 cup chili bean paste (kochujang) * 2 tablespoons sugar * 1 tablespoon water Directions: 1. 1 Make the marinade: Combine 1 cup soy sauce, 1 cup sugar, 1/4 cup minced garlic, 1/4 cup chopped white scallion, 3 tablespoons toasted, crushed sesame seeds and pepper to taste. 2. 2 Cut chicken breasts into small pieces, matchstick sized. 3. 3 Let rest at least 2 hours in marinade -- refrigerated. 4. 4 Season egg yolks with salt. Beat until smooth. 5. 5 Lightly oil and heat nonstick pan over medium flame. 6. 6 Cook yolks crêpe-style. Transfer crêpes to. sheet pan to cool. 7. 7 Repeat process with egg whites. (If necessary, add small. amount of cornstarch-water mixture to keep whites smooth.). 8. 8 Julienne white and yellow crêpes. Reserve. 9. 9 Season carrots and cucumber with salt. Set aside 5 minutes. Rinse; pat dry. Saute in sesame oil. Reserve. 10. 10 Stir-fry spinach in sesame oil. Reserve. 11. 11 Arrange chicken, egg, vegetables around rice. 12. 12 Make Kochujang sauce: combine 1/4 cup kochujang (chile-bean paste), 2 tablespoon sugar and 1 tablespoon water in saucepan. Heat to boil, stirring constantly. 13. 13 Cook over medium heat until sugar dissolves and mixture reduces, 3-5 minutes. 14. 14 Serve Kochujang sauce with the Bibimbap Stitchawl

01-26-2011, 08:02 AM	#1038
GeoffC Chocolate Grasshopper ... Posts: 27,599 Karma: 20821184 Join Date: Mar 2008 Location: Scotland Device: Muse HD , Cybook Gen3 , Pocketbook 302 (Black) , Nexus 10: wife has PW	I had to look up to see what a Dutch Oven was ... thanks ....

01-26-2011, 09:11 PM	#1041
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	We ate this fish stew in the Philippines, at the house of one of the boat crew. I don't know the name of this dish, but I did get the recipe. I think it will be great for dinner tonight to take the chill out of the air! I'll just call it; Philippine Tamarind Fish Stew! 1 mild white fish cut into desired pieces 1 small knob of ginger root, crushed 2 tomatoes, quartered 1 medium onion; sliced 5" of dikon; sliced 1 medium eggplant, sliced 10 string beans cut into 2” lengths 1 cup Water Morning Glory leaves (goes by lots of different names, but pretty common in every country) 2 crushed tamarind 8 cups water Salt or fish sauce (I use Thai nam pla. Vietnamese Nuc mam would work too.) Put all except the fish in a pot of water and bring to a boil for 10 minutes. Add the fish and simmer for another 10 minutes. Serve with rice. Stitchawl

01-26-2011, 09:32 PM	#1042
montsnmags Grand Sorcerer Posts: 10,155 Karma: 4632658 Join Date: Nov 2007 Device: none	Everything in that sounds awesome. I think we in Oz might call it "water spinach", and I saw somewhere that it actually seems to also grow native in the far north, but I am uncertain of all of this (I may have seen it under a "choy" name too). I'll have to keep a look out, and finally make it into the Tewantin Asian grocer I ride past all the time. Very curious. However...the fish. I'm not, and The Loved One is not, fond if your average "white fish". Could you use something else in this dish? Also, I meant to say, the Bibimbap and kimchee post prior looks even awesomer (so much awesomer that I am overwhelmed into making up a word like "awesomer"). Cheers, Marc

01-28-2011, 03:40 PM	#1048
badgoodDeb Grand Sorcerer Posts: 8,553 Karma: 64462893 Join Date: Jan 2008 Location: Harrisburg outskirts Device: Palms, K1-4s, iPads, iPhones, KV, KO1	Anybody have a recipe for biscuits or some sort of quick roll that does NOT require baking powder? I don't like the taste of baking powder. I know you can use yeast, but that takes forethought.

01-28-2011, 04:35 PM	#1050
badgoodDeb Grand Sorcerer Posts: 8,553 Karma: 64462893 Join Date: Jan 2008 Location: Harrisburg outskirts Device: Palms, K1-4s, iPads, iPhones, KV, KO1	I'll give that a try! I've made a similar Irish Soda Bread with those ingredients, and liked it, I think.

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