Tag: East Asian
Black Garlic Chili Oil Noodles
Black Garlic Chili Oil Noodles
So, what is black garlic? Black garlic is garlic that has been fermented; giving it a sweet flavor filled with umami. Mashed with chili flakes, oyster sauce, and soy sauce, then tossed with sautéed shallots and rice noodles, makes this vegan dish quick and easy; containing sweet, savory, salty, and spicy flavors.
Ingredients
- 12 oz rice noodles soaked in warm water
- 1 head black garlic peeled and mashed
- 1 1/2 tbsp gochugaru powder
- 1 1/2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp vegetable oil
- 1 cup shallots chopped
- 4 green onions chopped
- sesame seeds for garnish
Instructions
- Soak the rice noodles in warm water for 1 hour. Drain.
- Mix together the black garlic, gochugaru, soy sauces, and oyster sauce.
- Heat up the cooking oil in a large sauté pan over medium heat. Sauté the shallots for 5 minutes.
- Add in the green onions and cook for a minute.
- Stir in the sauce. Cook for 1 minute.
- Add in the noodles and toss in the sauce. Cook for 3 minutes. Turn off the heat.
Kabocha Pumpkin Fried Rice
Kabocha Pumpkin Fried Rice
This Japanese-style fried rice uses one of my favorite ingredients: kabocha pumpkin. This pumpkin has the flavor between a butternut squash and a sweet potato. The skin is edible and adds a slight sweetness to the fried rice.
Servings: 4
Ingredients
- 2 tbsp vegetable oil
- 2 large eggs beaten
- 2 cups kabocha pumpkin diced
- 5 strips bacon diced
- 1/4 cup shallots sliced
- 5 garlic cloves minced
- 2 cups cooked white rice
- 2 tbsp light soy sauce
- 3 green onions chopped
- black pepper to taste
Instructions
- Heat up 1 tbsp of vegetable oil in a wok over medium heat. Pour in the eggs.
- Scramble and remove from the wok.
- Add in the other tbsp of vegetable oil. Stir fry the kabocha pumpkin for 3 minutes.
- Add in the diced bacon. Cook for 7 minutes until crispy.
- Add in the shallots and garlic. Cook for 2 minutes.
- Break up the clumps of cooked rice and stir into the wok. Fry for 3 minutes.
- Pour in the soy sauce. Stir in the scrambled eggs. Cook for 2 minutes.
- Turn off the heat and stir in the green onions. Season with black pepper to taste.
Hmong-Style Roasted Fish in Banana Leaves
Hmong-Style Roasted Fish in Banana Leaves
Usually when you see a recipe for a stuffed fish, you’ll see 3 slits cut into the flesh of the fish on both sides, then stuffed. This is completely different and quite a genius way to stuff a fish. Pockets are cut across entire spine of both sides of the fish so the herb stuffing flavors the entire fish’s flesh. After the fish is stuffed, it is wrapped in a banana leaf and foil, kind of like a papillote, then baked. You can also through this on a grill and cook for the same amount of time. You can use pretty much any type of whole fish. I used a whole tilapia, but snapper, porgy, or pompano are all suitable for this dish.
Equipment
- banana leaves
- foil
- food processor
Ingredients
- 1 whole tilapia (or any other whole fish) scaled, cleaned, and gutted
Herb Stuffing
- 2 tbsp lime leaves chopped
- 2 stalks lemongrass chopped
- 2 Thai chilies chopped
- 6 garlic cloves minced
- 3/4 cup fresh dill chopped
- 3/4 cup cilantro chopped
- 3/4 cup green onions chopped
- 2 tsp ground coriander
- 1/4 tsp salt
- 1 tbsp fish sauce
- 1/2 tsp mushroom seasoning
Instructions
- Place all of the stuffing ingredients in a food processor.
- Pulse a few times until everything is evenly chopped.
- Cut deep pockets across both sides of the fish’s spine.
- Stuff each of the pockets with the herb stuffing, saving a 1/4 cup of the stuffing.
- Preheat the oven to 400 degrees. Line the bottom of a baking sheet with foil. Lay the banana leave across the top.
- Place the fish in the center of the banana leaf. Cover the fish with the rest of the herb stuffing.
- Fold the banana leaf over the fish, tucking in the sides to seal.
- Cover with more foil, making sure all of the seams are sealed.
- Bake for 30 minutes. Take off the foil and the banana leaf.
- Bake for another 15 minutes. Let rest for 10 minutes before serving.
