Posts Tagged ‘Asian’

Spicy Beef

  • Marinate beef slices in soy sauce
  • spring onions
  • 2 grated carrots
  • soy sauce and orange ginger marmalade
  • (optional) orange segments

Mixed Vegetables

  • cauliflower florets
  • broccoli florets
  • red bell pepper (or green)
  • celery
  • soy sauce to taste

Make rice.

Steam and fry the vegetables in the wok first.  Remove and keep warm.

Then heat the oil and flavorings for the beef: ginger, garlic, orange rinds, and chili pods.  Stir-fry the meat, add the onion and carrot for the last minute.

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My first lesson in making sushi at home:  wasabi and scratched legs do not mix.

You must be thinking “why are you using your legs to make sushi?”   I wasn’t.  This was a discovery during post-sushi preparation, otherwise known as eating sushi.

I made my plate of tuna avocado rolls with a side of wasabi spiked soy sauce, a must to enjoy the sushi experience.  Little Sister is not a picky eater, quite the opposite really.  She will try everything, especially if it looks like Mommy is trying to keep it away from her.  Her little toddler brain must equate coveted foods with candy, she was in for a sweet surprise.  She dips her tender index finger into the soy sauce, meanwhile I’m scarfing down rolls like Garfield in front of a lasagna.  There is a huge scratch on my knee from my Boston Terrier, Pepper.  Another combination that is not super: just-walked-in-the-door-wearing-shorts and Pepper.

A drop of the sushi dipping sauce fell from Little Sister’s finger on to my knee.  Before I could catch it with a napkin, it slipped into the crevice of broken skin.  I screeched “Ahhh! WAsaBiiiiiii!!!” as I ran to the bathroom to wash off the burning sauce.

After all was calm again, Little Sister pointed to the dish of dark soy as she flapped her hands “OT! OT!”.  She proceeded to eat the bits of rice soaked in the “OT” sauce.

I wonder if wasabi was old-school biological warfare.

Here is my attempt at homemade sushi…

Sushi mise en place

Laying the tuna, cucumber and avocado

Bamboo Sushi mats can help you roll the sushi

Same roll but naked (no seaweed)

The roll was built on a piece of plastic which came from a bag of fresh tortillas (just remember to remove the plastic!)

A very sharp, clean knife helps cut the rolls into bite size pieces

*Footnote: I used Yellowfin Tuna from Hawaii, which is a better alternative to the Bluefin Tuna often served in sushi restaurants.  To find out more, please visit the Monterey Bay Aquarium website for a Guide to Sustainable Sushi.

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I love ribs.  I can go to town on some finger-licking glazed, smoked, or BBQ pork ribs.  It’s not a pretty sight and not real lady-like to be seen gnawing on a bone, face covered in sticky sauce.  Doubly true whilst pregnant!  I ate a lot of ribs while carrying Big Brother, I can’t believe he turned six on Friday.  Speaking of which, I’ve lost quite a bit of baby weight using a simple trick.  Eat like French women.  There’s a book available that is on my wish list… French Women Don’t Get Fat by Mireille Guiliano, although without reading the book I have one simple rule: only eat when I am hungry and stop when I am full.  Listen to your body and drink plenty of water and hot tea.  The hot tea bit is more of a Chinese thing, so my neighbour says, you should drink warm or room temperature drinks to not shock your system.  Green and white teas have additional benefits.

I have a craving for this one Chinese restaurant, Din Ho, where Hubby and I occasionally catch up over lunch.  I saw these ribs on Martha Stewart as part of a Pupu Platter, I didn’t have baby back ribs but these turned out just as delicious.

Adapted from Martha Stewart’s Baby Back Ribs

  • 6 lb rack of ribs, trim excess fat, divide into 3-4 rib portions
  • 4 cloves garlic, minced
  • 1.5 TBSP fresh ginger
  • 3 tsp chili powder
  • 3 Tbsp dark brown sugar
  • 1/3 cup molasses
  • 3/4 cup soy sauce
  • 1 cup red plum preserves
  • water (if needed)

Put the marinade in a large zippered bag, mix to combine adding a bit of water if it looks too thick.  Add the pork ribs and refrigerate in a container for 12-24 hours.

Preheat the oven to 375ºF.  Reserve the marinade as the ribs are removed to a foil lined rack on a sheet or broiler pan.  Bake for 45 minutes to 75 minutes (it depends on how thick the ribs are and how you portion them), use the reserved marinade as your basting liquid.  Remove from the oven and allow the ribs to rest before cutting individual ribs.

* You could bake the ribs until they are just cooked, then finish them off on the grill.  This is a great way to get ahead of the game if you have guests to feed!  Same applies to chicken, only the chicken should be covered in foil while in the oven to help maintain its moisture.  Grill marks add a delicious touch to both ribs and chicken.

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Fennel scares me.  I never knew what it tasted like growing up because it was not something my parents were inclined to grow or buy.  I don’t even know if fennel was available at the small town IGA store. 

Mise en place is a must for stir-frys.  If you get distracted while the wok is working away on something, you are going to burn that something.  So prepare the meat and veggies, and sauce.

Here I have thinly sliced beef, oil in a squeeze bottle, ginger, parsley,fennel,carrot, and cooked noodles.  Also prepare a small bowl of soy sauce, champagne vinegar and sugar or honey.  I think I put a splash of orange juice in there too.

The beauty of stir-frying is the cooking time.  With prep work out of the way you can go full bore with the hot wok.  First add a swirl of oil and part of the meat with a pinch of minced ginger, let the first surface of the meat brown a little then stir.  Keep cooking the meat in batches.  Next, put the crunchy veggies like the fennel and carrot.  Add some sauce to create some steam, you can cover the veggies if you have a lid.  Don’t leave the vegetables alone though, you’ll need to shake or stir to keep them evenly frying and steaming.  Once the veggies are to your liking, add the noodles, parsley and sauce.  Toss and warm the noodles through.  Dinner is ready!

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