Tag: noodles
Kaukswe
Kaukswe
Kaukswe is a popular Burmese yellow curry served over rice noodles with a large variety of toppings. The curry sauce has basic ingredients that you probably all ready have in your cupboard. You can make this curry with or without meat; tofu being an acceptable protein substitute. Kaukswe is also eaten in Thailand and Laos, which borders to the East, using more ingredients indigenous to their cuisine. Burmese kaukswe uses more Indian ingredients, which borders to the West.
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion diced
- 6 garlic cloves minced
- 1” ginger peeled and minced
- 10 dried red chilies
- 1 1/2 lbs boneless skinless chicken thighs
- 1/4 cup chickpea flour
- 1 tsp ground turmeric
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1 1/2 cups coconut milk
- 1 cup chicken stock
- 1 cup bamboo shoots
- 1/4 cup lime juice
- 14 oz dried rice noodles prepared according to package directions
Toppings
- crispy fried onions
- crispy fried noodles
- crushed peanuts
- cilantro chopped
- serrano peppers thinly sliced
- lime wedges
Instructions
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic, ginger, and chilies. Cook for 1 minute.
- Add in the chicken, bamboo shoots, spices, chickpea flour, and salt. Cook for 5 minutes.
- Pour in the coconut milk and chicken stock. Bring to a boil. Reduce the heat to medium low and simmer for 15 minutes until the sauce thickens.
- Turn off the heat and squeeze in the lime juice.
Chinese “Spaghetti Bolognese”
Chinese “Spaghetti Bolognese”
Here is a dish that you won’t find in any Chinese restaurants. Chinese “spaghetti bolognese” is another great example of home cooking that is whipped up in 30 minutes. You can use ground pork, beef, chicken, turkey, and even shrimp as your protein.
Ingredients
- 1 lb dry spaghetti prepared according to package directions
- 2 tbsp vegetable oil
- 24 oz ground pork or ground beef
- 1 medium onion finely diced
- 5 garlic cloves minced
- 1 tbsp shaoxing cooking wine
- 4 cups chicken stock
- 1/3 cup oyster sauce
- 1/4 cup light soy sauce
- 1 tsp dark soy sauce
- 2 tsp sesame oil
- 1/4 tsp white pepper
- 2 cups frozen peas
- 1/4 cup cornstarch mixed with 1/4 cup of water
Instructions
- Heat up the oil in a large saucepan over medium high heat. Add in the ground pork and brown for 8 minutes.
- Add in the onions and garlic. Cook for 5 minutes.
- Pour in the shaoxing wine, chicken stock, soy sauces, oyster sauce, sesame oil, and white pepper. Simmer for 10 minutes.
- Stir in the peas. Cook for a minute.
- Pour in the slurry. Let thicken for a minute or two.
- Toss the pasta with the sauce. Cook for 2 minutes.
Kitsune Udon
Kitsune Udon
While you will rarely ever see kitsune udon in the U.S., it is a staple in Japan and is considered their soul food. The soup consists of udon noodles in a dashi stock base. The soup is topped with kitsune. Kitsune starts out as thin sheets of pressed tofu. The sheets are fried until crispy. At this point, the fried tofu sheets are now called aburaage. If you are pressed for time, you can buy already prepared aburaage at just about every Asian market. The aburaage are then simmered in soy, mirin, sake, and sugar until they soak up the sweet and salty liquid. The soup gets garnished with lots of green onions and togarashi pepper.
Servings: 2
Ingredients
Kitsune
- vegetable oil for frying
- 3 tofu sheets pat dry with paper towel
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1/2 cup water
Udon Soup
- 4 cups dashi stock
- 3 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp sake
- 16 oz frozen udon noodles
- 4 green onions chopped
- togarashi pepper to taste
Instructions
- Heat up 4 tbsp of cooking oil in a sauté pan over medium heat. Add in the tofu sheets.
- Fry for 4-5 minutes a side until crispy. Drain on paper towels.
- Mix together the soy sauce, mirin, sake, sugar, and water. Bring to a simmer in a sauté pan. Add the fried tofu sheets. Simmer until they soak up all of the liquid. Set aside.
- Bring the dashi stock, soy sauce, mirin, and sake to a boil in a pot.
- Add in the udon noodles. Simmer for 5 minutes until the noodles are cooked through.
