Tag: seafood
Belecan Stir Fried Noodles
Belecan Stir Fried Noodles
There’s a little bit of everything in these Indonesian stir fried noodles. Jumbo shrimp, fish balls, pork liver, water spinach, eggs, and tomatoes are stir fried with Chinese egg noodles in a sweet/spicy/umami flavored sauce made from belecan shrimp paste, chili paste, kecap manis, and soy sauce. You can simply just use shrimp with the noodles if you aren’t “adventurous” enough to add fish balls and pork liver. But I think they’re an important part of the flavor.
Servings: 2
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves minced
- 1 tbsp belecan shrimp paste
- 3 tbsp chili paste
- 6 jumbo shrimp peeled and deveined
- 1/4 lb pork liver cubed
- 5 fill balls sliced
- 1/2 lb water spinach or regular spinach
- 1 tomato sliced
- 2 large eggs
- 2 tbsp kecap manis
- 2 tbsp light soy sauce
- 1/4 cup hot water
- 12 oz Chinese egg noodles prepared according to package directions
- 1 cup bean sprouts
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the garlic for 30 seconds.
- Add in the chili paste and belecan. Cook for 3 minutes.
- Add in the shrimp, fish balls, and pork liver. Cook for 30 seconds.
- Add in the spinach and tomatoes. Cook for a couple of minutes until the spinach starts to wilt.
- Push everything to one side of the pan. Crack in the eggs and let set for 30 seconds. Fold the protein and vegetables over the eggs and break up.
- Stir in the soy sauce, kecap manis, and water. Toss in the noodles. Cook for 1 minute.
- Turn off the heat. Toss in the bean sprouts.
Chinese Gravy Noodles
Chinese Gravy Noodles
Da lu mian, also known as Chinese gravy noodles, is northern Chinese comfort food that is unfamiliar to most people outside of China. The gravy sauce is tomato based, using dried ingredients such as lily flowers, shiitake, and wood ear mushrooms to add an unami flavor. The original recipe had little pork and no shrimp, since the concept was to use the cheapest ingredients that you had in your pantry. This version is a little more suped-up and luxurious with the copious amounts of protein. You can also make this dish vegan by omitting the pork and shrimp. Lastly, the gravy is served over shanxi noodles, which is the Chinese equivalent of fettuccine.
Ingredients
- 1 1/2 lbs shanxi flat noodles prepared according to package directions
- 1 cup dried lily flower
- 1/2 cup dried wood ear mushrooms
- 10 dried shiitake mushrooms
- 1 lb shrimp peeled and deveined
- 1 lb pork sirloin thinly sliced
- 2 tbsp shaoxing cooking wine
- 1 tbsp cornstarch
- 1 tsp salt
Gravy
- 2 tbsp vegetable oil
- 28 oz canned diced tomatoes
- 4 green onions chopped
- 1 tbsp ginger minced
- 4 cups chicken stock
- 2 tbsp light soy sauce
- 1 tsp salt
- 2 tbsp oyster sauce
- 1/4 cup cornstarch
- 1/2 cup water
- 1 tbsp sesame oil
Instructions
- Rehydrate the mushrooms and lily flowers in hot water for 60 minutes. Save 2 cups of the water from the lily flowers. Drain the water from the mushrooms and slice.
- Marinate the shrimp and the sliced pork in the cooking wine, cornstarch, and salt for 30 minutes.
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the mushrooms and lily flowers for 1 minute.
- Add in the ginger and green onions. Sauté for 1 minute.
- Add in the canned tomato. Sauté for 1 minute,
- Pour in the chicken stock, lily flower water, soy sauce, oyster sauce, and salt. Bring to a boil. Reduce the heat to medium low and simmer for 15 minutes.
- Add the shrimp and pork. Cook for 2 minutes.
- Make a slurry with the cornstarch and water. Whisk the slurry into the gravy to thicken. Drizzle the sesame oil over the gravy.
Sushi Hand Roll, 4 ways
Sushi Hand Roll, 4 ways
Japanese hand rolls are a great introduction to making sushi at home. All you need is sushi rice and sheets of nori, plus whatever you want in your hand roll. I included 4 different hand rolls that just about anyone can make: tuna salad(believe it or not, a popular flavor in Japan), smoked salmon and cream cheese, crab and mango, and tobiko(flying fish roe). I highly recommend doing research on sanitation and using raw fish before venturing any further into the sushi world.
Ingredients
- nori sheets
Sushi Rice
- 1 cup sushi rice washed 6-8 times
- 1 1/4 cup water
- 3 tbsp rice vinegar
- 3/4 tbsp sugar
- 1/2 tsp salt
Tuna Salad Hand Roll
- 1 can yellowfin tuna drained
- 2 tbsp mayonnaise
- 2 tsp lemon juice
- 1/4 tsp salt
- 1/2 avocado sliced
Smoked Salmon Hand Roll
- 1/4 lb cold smoked salmon
- 2 oz cream cheese
- cucumber julienned
Crab and Mango Hand Roll
- imitation crab sticks
- mango sliced
- cucumber julienned
Tobiko Hand Roll
- tobiko roe
- mango sliced
- cucumber sliced
Instructions
Sushi Rice
- Place the washed sushi rice and water into a pot. Simmer over medium heat for 15 minutes until cooked through. Add more water if needed.
- Mix together the rice vinegar, sugar, and salt. Pour that into the sushi rice and mix. Set aside.
Prepping the Ingredients
- To make your life easier, have all of the ingredients prepped and ready to go. You can either quarter the sheets of nori to make small hand rolls or trim off 2” of a full nori sheet for larger hand rolls.
Tuna Salad Hand Roll
- Mix the mayo and lemon juice together. Stir into the tuna. Season with salt. Place a couple tbsp of the sushi rice down the center of a sheet of nori. Place a couple of spoonfuls of the tuna salad on top of the rice down the center. Placd a couple of slices of avocado next to the tuna salad.
- Roll it up into a cone shape.
Smoked Salmon Hand Roll
- Place a couple of tbsp of sushi rice down the center of a nori sheet. Place the cream cheese down the center. Place a few pieces of smoked salmon on one side of the cream cheese and a couple of pieces of cucumber on the other side.
- Roll it up into a cone shape.
Crab and Mango Hand Roll
- Place a couple of tbsp of sushi rice down the center of a nori sheet. Place a crab stick down the center of the rice. Place a couple of slices of mango on one side of the crab stick with a few pieces of cucumber on the other side.
- Roll it up into a cone shape.
Tobiko Hand Roll
- Placd a couple of tbsp of sushi rice down the center of a nori sheet. Arrange a couple pieces each of the cucumber, mango, and avocado on top of the rice. Spread a tbsp of tobiko on top of veggies.
- Roll it up into a cone shape. Place a tsp more of tobiko in the cones opening.
