Tag Archives: asian

Fried rice topped with eggs

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Here’s another of my favorites when I’m cooking for one–fried rice.  I was super short on vegetables, but I was able to pull together a very respectable fried rice with some leftover white rice, lap cheong (Chinese sausage), celery, and frozen peas. To make it taste Chinese, I use ginger, garlic, sesame oil, and fish sauce. Topped with two sunny-side-up eggs and tons of garlic chili sauce, I could eat this every day!

Nom.

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Vegetable hand rolls

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Paco was in Phoenix yesterday, so that gave me the excuse to eat something that he would never eat.  Whenever he catches me eating hand rolls, he calls them “vegetables and air.”

You can make these out of whatever you want.  Today I used omelet, avocado, cucumber, and scallions.

Vegetable hand rolls

1 c rice (sushi rice is ideal but if you don’t have it regular rice is fine too)
water
salt
rice vinegar
2 eggs
1 tsp. sugar
1 tsp. vegetable oil
dried seaweed sheets
avocado, sliced
cucumber, cut into two-inch strips
scallions, cut into two-inch strips
soy sauce
wasabi

First prepare the rice. Rinse the rice thoroughly and place it in a small pot. Add 1 cup of water to the pot, a pinch of salt, and bring to a boil. Cover and turn heat to low. Allow to steam for 20 minutes. (Or use a rice cooker!) When the rice is done, add a couple of tablespoons of rice vinegar to the rice and stir to combine.

To prepare the omelet, beat two eggs with the sugar. Heat the vegetable oil in a frying pan over medium-low heat. Add the eggs, lifting the sides of the omelet as it cooks to allow the raw egg to seep underneath and cook. When the omelet is almost fully cooked, flip it over and finish cooking the other side. Remove from the pan and slice into strips.

To make the hand rolls, cut a sheet of seaweed in half. Add a little bit of rice, omelet, and each of the vegetables, then roll into a cone or cylinder. Seal the edges with a little bit of water. OR, do what I do, and cut each sheet of seaweed into six pieces, then make individual, tiny hand rolls as you go.

Serve with soy sauce and wasabi, if desired.

New Year’s Day at the Huntington Dog Beach

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Happy New Year!

Yesterday was a beautiful day in L.A., so after sleeping in, Paco and I took the dogs to the Huntington Dog Beach. Although we’ve been to quite a few dog-friendly beaches, we were not mentally prepared for the volume of people and dogs that would be there. (Foolish, I know, considering it was a Sunday, a holiday, and a beautiful day in January.)  We brought a blanket, food, and books, thinking that we could sit and relax, but it turned out to be more of a walk-around-with-your-dog beach, at least when it’s crowded.  This is a relatively uncrowded portion of the beach.  Look how many dogs there are!

The dogs had a great time, and it was definitely worth the 45-minute drive.  Lando loves to sniff and explore.

Rascal didn’t seem to get it at first, but by the end he was checking things out.

Afterwards, since we were already in Orange County, we ventured to Westminster for Vietnamese food, which was as Vietnamese as promised.  Two excellent firsts, what a great way to kick off 2012!

Lunch on a rainy day

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Since it’s cold and wet outside, and the doggies won’t leave their blankets, I thought I’d make wonton soup for lunch.  It’s really fast and warming on a cold day.

I had already made pork and crab wontons from the Steamy Kitchen cookbook, so those were ready and waiting in my freezer.  You could also use frozen wontons.

Heat chicken broth with a few dried shitake mushrooms, garlic, ginger, and fish sauce, to give the broth an Asian flavor.  Let it simmer for about 20 minutes, so that the flavors infuse into the broth.

Simmer the wontons until the float to the top. Remove them from the broth using a slotted spoon.

Slice up some baby bok choy.

bok_choy

Add it to the broth, along with spinach (because I throw spinach into everything), glass noodles, and a few frozen shrimp.  You could add any other ingredients that you like here–mushrooms, tofu, frozen peas, etc.

Once the noodles are rehydrated and the veggies and shrimp are cooked, ladle the soup over the wontons.

Ta-da!  Perfect for a cold day.

Nom nom adobo

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It’s freezing out (by L.A. standards, not literally), and we have the Christmas tree lit and will have the fireplace going tonight, so we needs something warm and stew-ish to eat!

On tonight’s menu:

Chicken Adobo
Peas with bacon and pearl onions
White rice

I just discovered chicken adobo a few months ago, and it has become one of my go-to dinners! I love the saltiness, the tanginess, and how easy it is to make. Chicken adobo is also practically free to make, especially if you use chicken thighs and drumsticks (which I highly recommend). Sometimes I throw frozen peas into the sauce at the end, but today because I have bacon and pearl onions in the fridge, I thought I’d make a side of caramelized pearl onions with brown sugar, bacon, and peas.

Adobo is also commonly made with pork, which I somehow have yet to try! Next time I have some extra pork butt (this happens more than you might think, since we buy the Costco packs), I think I will give it a shot. Tonight, the bacon in the peas will have to satisfy our pork, craving.

Chicken Adobo Recipe
(adapted from the Steamy Kitchen cookbook)

5 chicken thighs
1/4 c soy sauce
1/3 c apple cider vinegar
3 cloves garlic, minced
1 tsp peppercorns
1 T sugar
1/2 c water
vegetable oil

Mix all of the ingredients other than the chicken and vegetable oil together in a medium-sized bowl. Add to the chicken, the marinate, covered, in the refrigerator for 2+ hours. (I usually marinate for 4-24 hours.)

Remove the chicken from the refrigerator and place the chicken and the marinade in a 3-quart dutch oven. Simmer on medium for 20-30 minutes.

Remove the chicken from the pot, then simmer the sauce for 5 minutes, so that it reduces to your preferred consistency. (If you wanted to add peas, this is where you would do that.)

While the sauce is reducing, blot any excess moisture off the chicken. Heat a little bit of vegetable oil in a frying pan or cast iron skillet, then brown the chicken, skin side down, for a 2-3 minutes.

Pour the sauce over the browned chicken, then serve over white rice and lots of hot sauce.  (Something with Caribbean flavors like Marie Sharp’s works well with this.)