Tag: East Asian
Curry Udon with Omelette
Curry Udon with Omelette
Another continuation of my addiction to Japanese curry, this time with udon noodles with an omelette over the top. Easiest recipe ever.
Servings: 2
Ingredients
- 16 oz udon noodles
- 3 tbsp butter
- 4 tbsp flour
- 1 tbsp garam masala
- 1 tbsp curry powder
- 1/2 tsp cayenne pepper
- salt to taste
- 4 cups water
- 2 beaten eggs
- green onion chopped
Instructions
- Soft up the udon noodles in boiling water for 2 minutes. Drain and set aside.
- In a large sauce pan over medium heat, melt the butter. Add in the flour and cook for a minute, constantly stirring.
- Stir in the curry powder, garam masala, and cayenne pepper. Cook for 1 minute.
- Stir in the water. Whisk until all of the lumps have been broken up. Adjust salt to taste. Simmer for about 10 minutes until the sauce thickens.
- Add in the udon noodles. Simmer for another 3-4 minutes.
- Grease a small egg skillet over medium heat. Agg the beaten eggs. Cook for 3-4 minutes until the eggs are almost cooked.
- Flip that sum'bitch and cook for 1 more minute.
- Bowl up the curry udon noodles. Roll up the omelette and place over the top of the noodles. Garnish with green onion.
Pork Bulgogi
Pork Bulgogi
Unlike beef bulgogi, pork bulgogi is spicy. Beef bulgogi is more of a soy based marinade using grated pear for the acidity while pork bulgogi is gochuchang based using grated apple. When selecting the right type of pork, I recommend using a fattier cut. Pork shoulder or sirloin will work the best. If you have to slice the meat yourself. partially freeze the meat first. If you don’t, it will be like slicing jello. You want the pork slices to be about an 1/8″ thick. There are 2 ways you can cook bulgogi at home. The first would be to grill the pork. Since it’s below 0 with 50 mph winds here in MN, I pan seared the pork. You want to make sure to not overcrowd the pan. You don’t want the pork to simmer in it’s own juices. You want the pork to sear quickly, as if it was being grilled. For this recipe, I ended up cooking the pork in 4 batchesPork bulgogi can be eaten on its own with rice or it can be eaten in a wrap using red or green leaf lettuce with a perilla leaf. Either way, garnish with sesame seeds and green onion.
Servings: 4
Ingredients
- 2 lb thinly sliced pork (shoulder, sirloin, loin)
- 1 small onion sliced
- 3 green onions chopped in 2″ pieces
- 2 tbsp sesame oil
Bulgogi marinade
- 6 tbsp gochuchang paste
- 1 tbsp gochugaru pepper flakes
- 3 tbsp light soy sauce
- 3 tbsp rice wine
- 2 tbsp brown sugar
- 1 tbsp honey
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 small apple grated
Instructions
- Mix all marinade ingredients together. Set aside.
- Thoroughly mix the marinade in with the pork, onion, and green onion. If you have kitchen gloves, I’d recommend mixing this by hand, making sure that both side of the pork are marinated. Let marinate for at least 4 hours, preferably over night.
- In a large sauté pan on medium high heat, add 2 tbsp of sesame oil. Add the pork in batches to the pan, shaking off any excess marinade. You don’t want to overcrowd the pan or the pork will simmer in it’s own juices instead of searing quickly. Cook for 2 minutes on the first side.
- Flip the meat to the other side. Cook for another 2 minutes.
Garnish with sesame seeds.
Egg Foo Yung
Egg Foo Yung
Egg Foo Yung is one of my favorite Chinese American dishes. But there is one problem. Egg Foo Yung has become bastardized in America. We get ahold of something delicious and what do we do? We drown it in gravy. Authentic egg foo young does not, I repeat, DOES NOT, have gravy on it. It was slightly heartbreaking learning this. With that being said, I still made gravy for my egg foo yung. It is still delicious.
Servings: 3 patties
Ingredients
- 1 cup bean sprouts
- 3 shiitake mushroom caps thin sliced
- 2 oz ground pork
- 1/4 cup onion finely diced
- 3 large eggs room temp
- 1/4 tsp sesame oil
- vegetable oil for frying
Gravy
- 1/2 tbsp vegetable oil
- 1/2 tbsp flour
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 1/4 tsp white pepper
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1 1/2 cups chicken stock
- 1/2 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/4 tsp sesame oil
- 2 tbsp cornstarch mixed with 2 tbsp cold water
Garnish
- 2 green onion finely diced
Instructions
- Mix together the egg foo yung ingredients.
- Heat up 1/2” of oil in a sauté pan or wok over medium high heat. Equally ladle the egg mixture into 3 patty shapes in the oil. Fry for 4-5 minutes until browned.
- Flip over. Cook for another 4 – 5 minutes. Set aside.
- In a small pot, heat up oil and flour for 30 seconds.
- Pour in the chicken stock, turmeric, paprika, white pepper, onion, and garlic powder. Bring to a simmer.
- Stir in the oyster sauce, soy sauce, and sesame oil.
- Stir in the slurry. Let thicken for 30 seconds, then take off the heat.
