grated ginger

Spicy Octopus And Rice Noodles In Peanut Sauce

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Yesterday, on my way home from work , I told myself that under no circumstance will I cook and clean up the kitchen, I was just too tired and a bit under the weather.
So, while driving along university drive and contemplating where to stop for a bite or some take out, evaluating the choices a I checked out the restaurants along the way, I crossed off one after the other, knowing that none of them would be able to satisfy my craving for real, good, tasty food for a decent price. Eventually, as I drove by my favorite Asian Market, I made a quick stop to buy some octopus sashimi. I was not sure at this point what I would prepare with it, but I usually have enough stuff at home to fix a couple of good meals. When I got home, rice noodles, peanut butter, soy sauce, garlic paste, grated ginger, chili oil, sesame oil, red chilies, green peppers and onions were the usual suspects. Together with the octopus they became a great and perfect dinner.
As usual, more often than not, if I want to eat exactly what I want, I have to prep it myself (and clean up the kitchen afterward 😦 ).
But as always, it was well worth the time and effort and I’ve saved a bunch of good dollars doing it 🙂
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Bon Appetit ! Life is Good !
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Spicy Octopus And Rice Noodles In Peanut Sauce

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Preparation :
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mix soy sauce, water, peanut butter, sriracha, sesame oil, lime juice, chili oil, simmer for one minute, if too thick, add water, if too thin, add peanut butter

season octopus with kosher salt and chili oil, saute in VERY HOT pan with garlic oil for about 3 seconds, remove from pan, set aside

saute onion, green peppers and red chilies in garlic oil

add rice noodles which you had soaked in warm water for 10 minutes then drained, add a small amount of soy sauce and water, cook until liquid has evaporated

add rice noodles which were soaked in warm water for 10 minutes, then drained, add a small amount of soy sauce and water, cook until liquid has evaporated

put noodles to one side of the pan, add some more garlic oil, add whisked eggs, scramble, cook until eggs are dry

add peanut sauce, mix well

stir fry for another minute, check / adjust seasoning

plate noodles on serving dish, top with octopus, sprinkle with chives and sesame seeds

Spicy Octopus And Rice Noodles In Peanut Sauce

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Soy, Ginger & Garlic Glazed Chicken

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Friday afternoon, crappy week, don’t feel like doing anything after work, just hanging on the sofa with a drink, flipping through the channels but still want to eat good ?
How about just throwing a bird in the oven and waiting for its georgeous beauty to emerge 90 minutes later?
Actual prep time: Three minutes. Cooking time: About one and a half hour, depending on the size of the chicken. Effort : Zero. Satisfaction: Great.
Voilà, there you have it 🙂

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Bon Appetit ! Life is Good !
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Blend sweet chili sauce, soy sauce, grated ginger, garlic paste and kosher salt. Season chicken with this blend inside and out. Roast on a rack at 420 degrees for 15 minutes, turn down heat to 380 F and cook until chicken has reached 161 F at its thickest part. Let rest for 15 minutes before cutting it or tearing it apart. The carry over heat will take the meat to a safe 165 F without drying it out. Serve with sweet chili sauce for dipping and lime to drizzle.
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Soy, Ginger & Garlic Glazed Chicken

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Soy, Ginger & Garlic Glazed Chicken

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Soy, Ginger & Garlic Glazed Chicken

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Chicken Liver Congee

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Usually, I have congee for breakfast, but today I just wanted a big bowl of this culinary marvel for lunch.
It is one of the most satisfying dishes out there, as long as it is properly seasoned and has the ingredients you long for at the moment. As far as congee goes – anything goes 🙂
Even the texture has no right or wrong. As long as you like it – that’s the right texture. I like mine fairly thick, tasty, spicy and with lot’s of “stuff” in it. I happened to have fresh chicken livers today, but you can use any protein you like, shrimps, scallops, chicken or whatever is handy. Maybe just vegetables? With egg or without? Many condiments or none?

Today I cooked my rice in a rich chicken stock, flavored with lots of grated ginger, garlic paste, kosher salt and ground chili pepper and a splash of fermented bean sauce. Once the porridge had the desired texture, I added medium-fried chicken livers, Chinese black mushrooms, cooked ham, corn, black beans, sesame oil, finely sliced chilies and scallions.

Bon Appetit ! Life is Good !
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Click here for more Congee recipes
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Chicken Liver Congee

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Chicken Liver Congee

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Preparation:
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season with granulated garlic, kosher salt, cayenne pepper, five spice powder, add cornstarch, mix well

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fry in peanut oil until medium, remove to absorbent paper

fry livers in peanut oil until medium, remove to absorbent paper

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almost ………

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to porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

to the porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

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Chicken Liver Congee

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Chicken Liver Congee

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Chicken Liver Congee

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Szechuan Hot & Sour Soup 酸辣汤

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Spicy lunch (I made it VERY spicy), washed down with lemon ice tea while
watching “The Great Gatsby”.
Perfect Saturday so far 🙂

Bon Appetit ! Life is Good !

Saute shrimp, dried shrimp, squid, garlic paste and grated ginger in peanut oil for one minute. Add chicken stock, salt, chili sauce, soy sauce and sesame oil. Bring to a simmer, add sliced water chestnuts, soaked and cooked wood ears and small amount of cornstarch slurry. Add whisked eggs, stir slowly in one direction only. As soon as eggs have set into long, thin strands, remove soup from fire. Check/adjust seasoning. Add cubed tofu. To serve, sprinkle with sliced scallions and fried onion julienne.
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Szechuan Hot & Sour Soup 酸辣汤

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Easy Does It # 6 – Express Ramen

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Dear Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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In the foodie world everybody act’s as if ramen has been invented yesterday morning. In reality, it has been around forever, being a very special and revered dish in it’s original form. However, since the instant variety has been invented, it has been the stable of millions of students and other young folks around the world. It is simple to prepare, costs only pennies and is filling and tasty.
I have made many different types of ramen soups over the past few decades, starting out with the instant form as a young kid. Gradually I started adding “stuff” to my soups, roast pork, chicken, beef, any kind of seafood, herbs, vegetables, cooked eggs, whisked eggs, poached eggs, you name it, it has found its way into my ramen. But even when I make it from scratch, I still use store bought ramen noodles. Some Asian specialty shops have good quality ramen, so if you can, splurge a little on quality. In a pinch, angel hair pasta cooked al dente, with a bit of baking soda added to the water, is a reasonable fine substitute.
However, today I want to show you how to make a simple ramen from the instant variety. Discard the seasoning packages that comes in the packs. Use a good home made pork stock (substitute with chicken stock if you prefer), season with miso, grated ginger, garlic paste, sea salt, soy sauce, sesame oil and sake.

Bon Appetit ! どうぞめしあがれ (Douzo Meshiagare)
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to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

Express Ramen

: cook instant ramen noodles in boiling salt water for one minute, strain, coat with sesame oil

: heat chicken broth to a simmer, add noodles, garlic paste, miso, soy sauce, sake, sea salt and grated ginger

: add bok choy and cooked shrimp let everything heat through without simmering, check/adjust seasoning

: to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

: Express Ramen

: Express Ramen

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