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Recipes that include kecap manis

Triple Mushroom, Lotus Root, and Soybean Skin

Friday, April 5, 2013

I kind of really fell off the planet for almost two years. Becoming a first time mom is tough, at least it really kicked me in the butt. It took me a long time to get back in the game (I hope you’ve noticed the new regularity in posting!) and then I realized: things had really changed since my “maternity leave”. What are all these new social media platforms? Panic! It was really daunting at first, especially because there was so many. I stalled several times yet once I did it, it quickly became habitual to take pictures of Caya on Instagram and plan out future home reno projects on Pinterest. And, thanks to the encouragement of Jackie and Blanca, I’m on Google+ now too. (I’m still a little lost on G+ but Chef Dennis Littley has a very helpful Community Education Series). So follow me on Instagram and Pinterest, and circle me on Google+. I’m back from the dead!

New social media platforms can seem scary to approach at first and so can unfamiliar ingredients. This beautifully earthy dish has some not-so-standard ingredients. Don’t fret; I’m here to walk you through.

title picture: mushrooms, lotus root, soybean skin

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Bean Curd and Watercress Salad

Wednesday, June 1, 2011

I know it has been a long time since I’ve blogged! And, NO little cousin Jeffrey, the blog is not dead. Give me some time! Caya is just under 15 weeks old and she does not like to nap. She takes up all my time all day long!

My mom made this Bean Curd and Watercress Salad all the way back in April for Sophia’s (my brother’s girlfriend) birthday. I loved it and it’s been on my mind since. The watercress has a squishy crunch to it. The bean curd is tender but firm. Together, the alternating texture and flavor is addictive and so cooling on a hot summer day.

Bean Curd and Watercress Salad 3

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Mushroom Lo Mein

Friday, September 10, 2010

With Labor Day and Rosh Hashana this week, our kitchen renovation has been on hold, although deliveries did come in. I received all of our appliances on Wednesday. I wanted to do a little dance around my 6 burner stove and 12″ grill. The exhaust is massive, like a bathtub! The fridge didn’t fit through our door so the refrigerator doors had to be removed and put back on. Today, all of our cabinetry will be delivered. We’re close to the finish line!

Until then, we’re still at my parent’s house where mom is dutifully making dishes for me. I decided on a noodle dish and my mom suggested Mushroom Lo Mein, a simple and light dish she often throws together for lunch when she’s by herself. It’s vegetarian, full of mushroom flavor, and a variety of textures. My mom used celery this time but sometimes uses napa cabbage, whichever one she has on hand. The flavor is different but equally delicious.

Mushroom Lo Mein 8
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Shrimp Bibimbop

Tuesday, August 4, 2009

This is not a traditional bibimbop, but I think of bibimbop as one of those “everything but the kitchen sink” recipes. I make it when I’ve got a bunch of random vegetables I want to use up and I want it all to amount to a one-bowl meal. Most commonly, bibimbop has bulgolgi, a Korean marinated beef. I didn’t have any beef so this one uses shrimp. I didn’t have any bean sprouts, but that’s ok. Traditionally, it’s an egg with runny yolk but Lon doesn’t like those so I chose to make a thin omelet and slice it up. See how flexible it is? I feel like every college kid should learn the jist of bibimbop because it’s an easy way to make a healthy meal. Where I use water convolous, you can use spinach or any greens. Instead of shrimp, try chicken, pork, or beef. If you prefer, use brown rice. You get the idea…All you need is the red pepper sauce (gochu chang) and it’ll be delicious!

Shrimp close-up 2

Shrimp Bibimbop
~4 servings

Red Pepper Sauce

  • 3/4 cup hot red pepper paste
  • 3 tablespoons sugar
  • 2 tablespoons sesame oil

Toppings

  • 1 cup julienne carrots
  • 5+ teaspoons vegetable oil, divided
  • 3 large eggs, beaten
  • 2 cups julienne zucchini
  • 8 cups water convolous, stems and leaves seperated into 5″ to 6″ segments
  • 2 cloves garlic, minced
  • 8 scallions, cut in 3″ segments (cut thicker parts in half lengthwise)
  • 4 cloves garlic, thinly sliced
  • 2 teaspoons kecap manis
  • 32 medium shrimp, peeled and deveined and tails removed
  • kosher salt and white pepper
  • 4 cups steamed white rice
  • garnish with roasted seaweed and sesame seeds (optional)

Instructions –

1. Make the red pepper paste by stirring the ingredients together in a small bowl. Set aside.

Korean Red Pepper Sauce

2. Throw carrots in boiling water for just a few seconds. Remove and rinse with cold water. Drain. Set aside.

3. Heat 1 teaspoon of oil in a large flat pan on medium heat. Pour in egg mixture and swirl to coat the bottom. As soon as the bottom is solid, try to flip it over. It should finish in 2 seconds. Remove from heat immediately. When it cools enough to handle. Slice it in long strips. Set aside.

sliced egg

4. Heat 1 teaspoon oil in a wok on high heat. Toss in zucchini with some salt and pepper. Toss around just until tender. Remove to a bowl and set aside.

5. Return wok to heat with 2 teaspoons of oil. Add the stems of the convolous with minced garlic and salt. Toss around until tender. Add the leaves with a little more salt. Toss around until leaves wilt. Remove from heat to a bowl and set aside.

6. Use that same wok again with just a light coating of oil. Add scallions and sliced garlic with kecap manis. Toss around just until the scallion has softened a bit but is not mushy. Remove from heat to a bowl and set aside.

7. Rinse the wok and return to the flame to dry it. Once it starts smoking, add 1 teaspoon oil. Swirl it around and add the shrimp. Add 1 tablespoon of the red pepper sauce and toss to coat the shrimp. Stir around until the shrimp curl up and there’s no more grey. (It’s a little bit hard to see in this dish with the red pepper sauce.) Remove from heat immediately. Set aside.

8. Divide rice into 4 bowls. Divide each topping into the 4 bowls, keeping each topping in a neat pile and put the shrimp in the center. Top with seaweed and sesame if you want. Serve with red pepper sauce on the side for each person to add as much as they want.

Shrimp Bibimbop 4

Usually the dish is served as pictured above, then the person eating it will add sauce and stir it all up.

Mixed Shrimp Bibimbop 2

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Banh Mi Burgers

Wednesday, June 10, 2009

Since I made the Carrot and Daikon Slaw, I’ve been anticipating a Banh Mi Sandwich, but when I started making dinner, I had a wild craving for some juicy red meat. The compromise was a Bahn Mi Burger. There’s no way that could be bad right? Not only was it not bad, Lon and I gobbled it down, barely coming up for air, and then agreed to make it again soon. We also contemplated opening a little shop that only sold Banh Mi Burgers and taro fries. Yes, we did have it with taro fries. It was perfect.

Bahn Mi Burger and Taro Fries

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