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Entries in Asian (25)


Pad See Ew...revisited

Please excuse the disgusting picture.

A few weeks ago, we had this brilliant idea that we wanted to start cooking/eating a little healthier, so Joel decided that he would do the cooking (since I always tend to use a ton of butter when I cook)! When I came home from work, he had this meal ready for me that he found from Easy Asian Recipes at RasaMalaysia. We have cooked Pad See Ew before using a different recipe, and honestly, I couldn't tell a difference between either of them, but this was pretty good.

1 pound Wide or Thin (vermicelli) Rice Noodles
1/2 pound Tofu, cubed
2-4 teaspoons Light Soy Sauce
6 stalks Chinese Broccoli, yielding 4-5 cups cut up (we used bok choy)
3-4 tablespoons Vegetable Oil
6 cloves Garlic, chopped
2-3 tablespoons Black Soy Sauce (or dark soy sauce or thick soy sauce)
2-3 teaspoons Sugar, to taste
3 Large Eggs, warmed to room temperature
1/4 teaspoon Ground White Pepper

Soak flat rice noodles for about an hour or vermicelli for about half an hour. In a separate frying pan, cook the tofu until crispy. Cut the broccoli into two to three inch long pieces, cutting the stems by slicing on the bias so that they will cook evenly. Heat oil in a deep pan or a wok. Sauté the chopped garlic in the oil for a few seconds until fragrant, then add the tofu. Toss in the noodles along with black soy sauce and light soy sauce. Stir and spread out over heated surface of the wok, sautéing and flipping the noodles a few more minutes. Sprinkle with some sugar and mix well. Push the noodles up along the sides of the wok to make an empty space on the side or make a well in the middle. Crack in the eggs and scramble them lightly until they are cooked through. When the eggs are cooked through, break them into smaller chunks and toss in with noodles. Sprinkle with white pepper and toss. Transfer to a serving dish and serve warm.


Vietnamese Noodle Salad

See those pretty flowers? Joel surprised me with them when I got home from work today!! :)

Today was a beautiful day so when I got home from work, we decided to take a walk around the neighborhood. I had thought about going to try a new yoga studio that opened up around the corner from us, but considering the amount of work I brought home with me tonight, I don't think I will have time for another month! But then again, it might be exactly what I need to de-stress and get me to focus! Tonight's dinner was nice and light, perfect for the weather we are having. Yet again, this recipe comes from the Moosewood Restaurant Simple Suppers cookbook. I feel like we might be cooking our way through it, especially since we have at least one more recipe from that cookbook planned for this week, but that is fine by me because everything in it looks delicious!

8 ounces Wide Rice Noodles
1/4 cup Lime Juice
1/4 cup Vegetable Oil
2 tablespoons Dark Sesame Oil
1 teaspoon Chinese Chili Paste
1/4 cup Fresh Basil and/or Cilantro, chopped
1/2 teaspoon Salt
1 Cucumber
1 Carrot
4 Scallions
4 ounces Seasoned Tofu (our grocery store didn't have it this week so we didn't use it)
Toasted Peanuts

Bring a large covered pot of salted water to a boil. Add the noodles and cook until tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again. Meanwhile, in a large bowl, whisk together the lime juice, vegetable oil, sesame oil, chili paste, basil/cilantro, and salt. For a smoother dressing, puree in a blender. Peel, halve, and seed the cucumber, then cut the halves into 1/4 inch thick crescents. Peel the carrot and cut it into matchsticks. Slice the scallions on the diagonal. Cut the tofu into matchsticks. Add the veggies and tofu to the bowl with the dressing. Add the noodles to the bowl and toss well. Serve at room temperature, sprinkled with peanuts.


Pad See Ew

It's only Saturday night and it has already been the longest weekend ever! Yesterday, my dad had surgery AND my brother's girlfriend went into labor! After putting in an 8 hour day at work, I stopped home to pick up Joel and it was off to the hospitals for 8 more hours. Dad was looking great and after an hour (strict visiting rules in ICU), my aunt took Joel home and my mom and I were off to the other hospital to see what the progress was with the baby. We stayed for a few hours, went back to the first hospital to see my dad one more time, then back to see the progress again. Finally, at 12:08 this morning, my gorgeous little neice was born--and that totally made the super long day completely worth it!! I got home by 1:30 and had to be to work by 8 this morning to help with a swim meet. Needless to say, I'm exhausted. Of course, we snuck another visit in today, this time with Uncle Joel, then bounced over to the other hospital to see my dad. Everybody is doing very well!

On to the food. Joel likes Asian food a lot, so when this recipe from Playing House came up, I flagged it right away. It was pretty good. I feel like it should have taken less dirty dishes considering how easy it was to prepare, but hey, its that kind of day so I don't even care. By the way, this recipe made a TON of leftovers, so looks like we have dinner for tomorrow too.

1 pound Rice Noodles
1/2 pound Tofu, cubed and browned in vegetable oil in a skillet, and drained on paper towels
4 teaspoons Light Soy Sauce
3 tablespoons Dark/Black/Thick Soy Sauce
1 large head Broccoli, cut into florets
1/4 cup Bamboo Shoots, thinly sliced (optional--we skipped these)
3-4 tablespoons Vegetable Oil
6 Garlic Cloves, minced
2-3 teaspoons Sugar, to taste (we skipped this)
3 Eggs, at room temperature (we used 2)
1/4 teaspoon Ground White Pepper (optional--we skipped this)
Chili Sauce/Hot Sauce for serving (we used sirracha)

Cook the noodles according to package directions. Meanwhile, in a wok, heat the oil and saute the garlic for a few seconds until fragrant and then add the tofu. Stir until the tofu is heated through and then toss in the noodles along with both kinds of soy sauce. Stir and spread out over the heated surface of the wok. Saute and flip the noodles for 3-4 minutes, then add the vegetables. Sprinkle with sugar to taste and stir to mix well. Push the noodles up along the sides of the wok to make a well in the middle. Crack the eggs and scramble lightly until they are cooked through. Toss the egg in with the noodles. Sprinkle with white pepper and toss. Serve warm with chili sauce on the side.


Sesame Noodles

While I was making this week's menu yesterday, I came across this recipe from Good Things Catered. It looked really simple and it sounded pretty good. To me, it sounded like the type of simple Asian inspired food that Joel likes. I'm so glad that we tried it. It really was very fast and very good. As we were eating this, Joel mentioned that broccoli would probably have been good in it. Next time I make it I will try adding some.

1 (8 ounce) box Thin Spaghetti
1 Carrot, sliced into thin matchsticks
1 heaping tablespoon Tahini
1 tablespoon Creamy Peanut Butter
1/2 teaspoon Sesame Oil
1 tablespoon Rice Vinegar
1 tablespoon Soy Sauce
6 Scallions, thinly sliced and dark green ends removed
2 tablespoons Sesame Seeds
1 cup Reserved Pasta Water

Cook pasta according to package directions. Meanwhile, in a large bowl, combine tahini, peanut butter, sesame oil, vinegar, soy sauce, and scallions. Stir well to combine and set aside. During the last two minutes of cooking time (for pasta) add the matchstick carrots to the boiling water. When it has finished cooking, remove 1 cup of pasta water from the pan and drain the rest. Add the pasta and carrots to the bowl of sauce. Add 1/2 of the reserved water and toss to combine all ingredients. Add the sesame seeds and let it sit for a minute. Add any additional pasta water to obtain the desired consistency. Serve warm or cold.


Crockpot Orange Chicken

I found this recipe from Sweet Tea in Texas. I had Joel make it today since I left for work early and didn't get home until late. While the chicken was quite tender, we weren't huge fans of this particular recipe. It may have been the fact that it was sweet from the orange juice or maybe the ketchup, I really don't know. Maybe I'll play around with this and try again.

1 1/2 pounds Boneless Chicken, cut into chunks (I used boneless chicken tenders)
1/2 cup Flour
Olive Oil
1 tablespoon Salt
6 ounces Frozen Orange Juice Concentrate, no pulp would be best
3 tablespoons Brown Sugar
1 teaspoon Balsamic Vinegar
3 tablespoons Ketchup

Dredge the chicken pieces in the flour and sear it in a frying pan coated in olive oil. The chicken does not need to be fully cooked at this stage. Place the chicken into the crock pot. In a small mixing bowl, combine the orange juice, brown sugar, balsamic vinegar, ketchup, and salt. Pour the sauce mixture evenly over the chicken pieces to coat. Cover and cook on low for 6 hours or high for 4 hours. At the last minute, blanch the broccoli pieces and toss with the chicken mixture. Serve over rice. I added toasted sesame seeds to the top of my plate to garnish.

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