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Entries in Asian (25)


Dragon Noodles

Dragon noodles

In an effort to continue with the theme of eating healthier in the new year, we made this noodle dish for dinner tonight. It took all of about 10 minutes to throw together and it was comprised of ingredients I almost always have on hand. We are fans of spicy dishes in this house, and let me tell you, this definitely had a kick. As I write this, my mouth is still burning, and it has been at least 30 minutes since I took my last bite! Even Joel made a comment about the spice, and that says a lot because the guy can handle spicy! If you like quick, cheap, spicy dishes, this is the one for you.

1 package (8 ounces) Lo Mein Noodles
2 tablespoons Butter
1/2 teaspoon Red Pepper Flakes
2 Eggs
2 tablespoons Brown Sugar
2 tablespoons Soy Sauce
2 tablespoons Sriracha
1 handful Cilantro (I omitted)
1 Scallion, sliced

Cook the noodles according to package directions. In the meantime, stir together the brown sugar, soy sauce, and sriracha in a small bowl. In a large skillet, melt the butter over medium-low heat. Add the red pepper flakes as the butter melts. Whisk the eggs in a separate bowl, then add them to the melted butter and stir until cooked through. Remove the egg from the heat and set aside. When the noodles are tender, drain them and add them to the skillet with the egg. Top with the sauce. Turn the heat on low and mix until all the noodles are well coated with the sauce. Sprinkle the scallions and cilantro over the top and serve. 

SOURCE: Budget Bytes


Momofuku Chicken and Egg

We fell in love with this dish when Melissa ordered it at Momofuku Noodle Bar in Toronto. The simple combination of rice, chicken, pickled cucumbers and soft-poached eggs fits together to make a perfectly balanced dish. Paired with a light beer, it's simply amazing. It looks intimidating, but once each part is completed, it comes together quickly. You can also prepare the chicken, and poach the eggs days ahead of time, for a quick and easy meal.

The recipe is from the Momofuku cookbook, but I had help with adaption from the wonderful blog Momofukufor2.


8 cups lukewarm water
1 cup plus 1 tablespoon sugar
1 cup plus 1 teaspoon kosher salt
4 boneless chicken legs
2 strips smoky bacon, preferably from a Deli Counter
3-5 cups of grapeseed oil
2 Kirby cucumbers
4 cups cooked Short-Grain Rice
4 Slow-Poached Eggs (directions below) or regular poached eggs
1/2 cup sliced scallions (greens and whites)

Combine the water, 1 cup of the sugar, and 1 cup of the salt in a large container with a lid or a plastic freezer bag large enough to accommodate the brine and chicken and stir until the salt and sugar have dissolved. Add the chicken, cover or seal, and refrigerate for at least 1 hour, no more than 6.

Remove the chicken from the brine and discard the brine.

Heat the oven to 180 degrees F.

Pack the chicken legs snugly into a pot or other oven-safe vessel-the shape doesn't matter so much, but the less extra space there is, the less fat will be required to submerge the chicken. Tuck the bacon in with it. Heat the grapeseed oil until warm and liquefied and pour it over the chicken to cover. Put the chicken in the oven and cook for 50 minutes. Remove the pot from the oven and cool to room temperature.

Put the chicken in the refrigerator to thoroughly chill it in the fat. The chicken can be prepared through this step a week or more in advance.

When you're ready to serve the dish, heat the chicken confit in its pot, in a low oven (around 200 degrees F) or on the stovetop just until the oil liquefies.

While you're waiting, make a quick cucumber pickle: Slice the cucumbers into coins a little less than ⅛ inch thick. Toss with the remaining 1 tablespoon sugar and 1 teaspoon salt in a small bowl and allow to sit until ready to use.

Remove the chicken from the oil with a slotted spoon and put it on a cutting board or large plate; set the pot aside. Heat a 12-inch skillet over medium-high heat for a minute or two, until the pan is hot (hold your hand over the center of the pan-it should feel hot from an inch or so away). Add the chicken legs skin side down (use two pans if too crowded), and brown them deeply, 3 to 4 minutes, on the skin side only, using a bacon press or a small heavy skillet to weigh them down while cooking. Transfer the browned legs to a cutting board.

Portion the rice among four deep soup bowls. Use the back of a spoon to create a shallow divot in the middle of each bowl of rice and slide an egg into it. Divide the cucumber pickles among the bowls, nestling them together into a little mound. Slice the chicken legs into 1/2-inch-thick slices, and fan one sliced chicken leg around the egg in each bowl. Sprinkle with the scallions and serve.

Slow Poached Eggs

Fill your biggest, deepest pot with water and put it on the stove over the lowest possible heat.

Use something to keep the eggs from sitting on the bottom of the pot, where the temperature will be highest. If you've got a cake rack or a steamer rack, use it. If not, improvise: a doughnut of aluminum foil or a few chopsticks scattered helter skelter across the bottom of the pan will usually do the trick, but you know what you've got lying around. Be resourceful.

Use an instant-read thermometer to monitor the temperature in the pot-if it's too hot, add cold water or an ice cube. Once the water is between 140 degrees and 145 degrees F, add the eggs to the pot. Let them bathe for 40 to 45 minutes, checking the temperature regularly with the thermometer or by sticking your finger in the water (it should be the temperature of a very hot bath) and moderating it as needed.

You can use the eggs immediately or store them in the refrigerator for up to 24 hours. (If you're planning on storing them, chill them until cold in an ice-water bath.) If you refrigerate the eggs, warm them under piping-hot tap water for 1 minute before using.

To serve the eggs, crack them one at a time into a small saucer. The thin white will not and should not be firm or solid; tip the dish to pour off and discard the loosest part of the white, then slide the egg onto the dish it's destined for.


Singapore Noodles


DSC 0011

I absolutely love being a part of recipe swaps and clubs, because it introduces me to different blogs from all over the world. For the February installment of Secret Recipe Club, I was assigned to the blog Wandering Spice, which is written by Yasmeen who lives in Australia! While reading through her blog, I had a few Middle Eastern recipes saved that I wanted to try. I let Joel look through the recipe index, just in case there was another recipe that he wanted me to try first before I went ahead with my choice. As soon as he saw this recipe for Singapore Noodles, he begged me to make them, since they are his favorite. I did have a little bit of trouble finding the Madras Curry Paste, but at the third grocery store, I found it in the Indian food aisle. As soon as I opened the jar, I knew that this meal was going to be delicious! This meal came together so quickly and the end result was so delicious! Joel said that it didn't taste exactly like the Singapore noodles the he has had in the past, but he liked this dish anyway. I didn't know any better, since I've never had this dish before, and I enjoyed this meal very much!

1 nest Fresh Egg Noodles or 3 nests Dry Egg Noodles (I used a package of "Chinese Noodles" I found at a specialty shop)
4 ounces Broccoli, cut into small florets
1 Red Bell Pepper, julienned
1 Carrot, julienned
3 ounces Fresh or Canned Baby Corn, quartered lengthwise
2 Garlic Cloves, minced
4-5 Fresh or Frozen Prawns per serving (we used 4 jumbo prawns total)
1 thumb-sized piece Ginger, grated
1 rounded tablespoon Madras Curry Paste
2 teaspoons Soy Sauce
2/3 cup Water
2 tablespoons Canola Oil

Prepare noodles according to package directions. In a large wok, heat 1 tablespoon of oil and sauté the broccoli, carrot, red pepper, and corn with the ginger and garlic until softened, but still a bit crisp. If the broccoli won't soften, add a drop or two of water and cook until it evaporates. Set the vegetables aside on a plate. Add the remaining oil to the wok and sauté the prawns until translucent. Set aside with the vegetables. Add the curry paste and soy sauce to the pan and sauté for 1 minute. Then, add the water and bring to a boil. Add the cooked noodles to the curry sauce and toss to coat, then return the vegetables and shrimp to the pan and sauté to heat through and combine flavors. Serve immediately with lime wedges as a garnish.


Chicken Sriracha Stir Fry

Chicken sriracha stir fry

Though I took a break over the holidays, I finally started back up with the weekly recipe swaps, hosted by Sarah at Taste of Home Cooking.  This week, rather than having a theme, it was decided to do a "Secret Recipe Club" style swap. I was really excited when I found that out, because I have enjoyed being a member of the SRC over the past few months.  In fact, Sarah was assigned to my blog two months ago for SRC.  So, when I got her blog this week for our swap, I was very happy! I am a follower of her blog, and I feel as though she and I have similar cooking styles. I read through many of her recipes and had quite a few on a list of potential choices, but ultimately, it came down to this stir fry. Joel loves sriaracha, so as soon as I saw this recipe, I knew I had to make it. Let me tell you, it did NOT disappoint! It was perfectly spicy and so versatile, in that you can change up the vegetable combination and it would still be delicious! I highly recommend this dish and look forward to making this again!

For the Marinade:
1 tablespoon Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Water
1 teaspoon Sriracha 
2 Boneless, Skinless Chicken Breasts, cut into bite sized pieces

For the Stir Fry
1 tablespoon Cornstarch
6 tablespoons Water
1 tablespoon Sriracha (I may have used a tad more…)
1 tablespoon Soy Sauce
2 tablespoons Oyster Sauce (I used fish sauce)
1 cup Green Beans, chopped
3 Carrots, peeled and sliced (I omitted)
1 cup Mushrooms, sliced
1/2 large Onion, chopped
1 Green Bell Pepper, sliced (I added)
1 Red Bell Pepper, sliced (I added)
2 tablespoons Cooking Oil (I used canola)
2 tablespoons Ginger, grated
3 Garlic Cloves, chopped

Place the chicken cubes in a plastic food storage bag (or bowl that will be covered with plastic wrap). Add the marinade ingredients and toss to coat thoroughly. Let stand for at least 30 minutes, or up to overnight. In a separate bowl, mix the cornstarch, water, sriracha, soy sauce, and oyster sauce; set aside. In a wok, heat 1 tablespoon of oil over high heat. Add the vegetables and stir fry for 5 minutes, or until the carrots are tender. Remove to a plate. Wipe out the wok with a wet paper towel. Heat the remaining 1 tablespoon of oil in the wok. When hot, add the ginger and garlic. After a few seconds, add the chicken mixture. Stir fry for 2-4 minutes, until the chicken is fully cooked. Pour in the sauce and stir until thickened. Return the vegetables to the wok. Serve over rice (I served it along with coconut rice).


Drunken Noodles

Last week, I found myself craving Thai food, which is strange because it hasn't ever been one of my favorites!  When this Bon Apetit recipe showed up via Elly Says Opa, I added it to my weekly menu.  When we were starting to get things ready, I got myself kicked out of the kitchen when I sliced a pepper and my thumb right along with it!  Luckily, Joel finished everything up and we sat down to eat.  Elly said that the title of this spicy dish comes from how much water you need to drink to cool off after eating it.  Joel said that, having been to Thailand, the name comes from being a street food and eating it on the way home from the bars.  Perhaps he is right, but Elly is also certainly right...this dish is HOT!  Despite the heat, we really enjoyed this dish.  I swapped out the chicken for tofu, which was great.  My adaptation is below.

8-10 ounces Flat Rice Noodles
4 tablespoons Canola Oil, divided
6 Garlic Cloves, minced
1 Bell Pepper, cut into strips
1 container Firm Tofu, squeezed dry and cubed
1 tablespoon Fish Sauce
2 tablespoons Black Soy Sauce*
2 tablespoons Golden Mountain Sauce or Light Soy Sauce*
1-1 1/2 tablespoons Sambal Oelek/Chili Paste (we used 1 tablespoon and it was hot!)
1/2 tablespoon Sugar
1 Plum Tomato, cut into 8 wedges
1/4 cup Thai Basil Leaves (we used regular)
1/4 cup Scallions, sliced

 *I did not look at the grocery store for these two ingredients, so I just used 4 tablespoons of regular soy sauce, and the dish still turned out fine.

Cook the noodles according to package directions.  We put them in a large bowl, poured boiling water over them (enough to cover), and let them sit for about 5-7 minutes, until they were tender.  In a skillet, heat 2 tablespoons of oil over medium heat.  Add the tofu cubes and allow them to cook, turning occasionally, until golden brown on all sides, about 15 minutes total.  Meanwhile, heat the remaining oil in a large, heavy pot (wok) over medium-high heat.  Add the garlic and sauté for 30 seconds.  Add the bell pepper and sauté for 1-2 minutes.  Add the tofu to the wok.  In a small bowl, whisk together the fish sauce, soy sauce(s), and Sambal Oelek.  In a large serving bowl (or right in the wok), combine the tofu mixture, noodles, tomatoes, scallions, and basil.  Pour the sauce over the top and toss to coat.