All posts tagged sirachi

By Jessica | January 3, 2010 | In The News, Main Courses, Other People's Recipes, Projects, Recipes | 1 Comment

Saw Food, Inc. Kill me now.

My New Years resolution (besides working this fat ass out) is to shop at more farmers markets and eat smaller portions with the goal of being a bit more conscious of my consumption. Ima also do my best to plan out meals so I can double up on the ingredients I buy. How many times does your recipe call for scallions, you buy the bunch, use half, and throw the rest out a week later? So yeah, that shit cannot be happening.

Here is mine and B’s meal plan this week, all different meals that use many of the same ingredes:

Bright and Spicy Citrus Salad Over Rice

That Soba Noodle / Shiitake / Spinach jam on the NYTimes most emailed list for the past couple days.

B and I used to wok up some rice on the daily, haven’t in a while, looking to get back to our roots with some Pork Fried Rice. (wok, peanut oil, chopped pork chop, cooked rice (brown?), cabbage, carrot, siracha, sesame oil, cilantro, basil, bam.)

Although I get my Ashe on, on the reg, I also got a need for the chipotle to hit that tongue as well. I’ll be doing this poached shredded chicken breast with chipotle dressing this week as well.

Oh, and something with a sweet potato. All yall healthy people been squawkin about this shit for a while, I really wasn’t down, but I’m going to try it for lunch. I’ll let ya know how it goes.

By Jessica | December 11, 2009 | Main Courses, Other People's Recipes, Recipes, Snackin, Salads and Apps | No comments

It’s fucking big. See? That’s \/ a lemon and that’s \/ a pomelo. Awesome, right?
Lemon Vs Pomelo

A pomelo is the best cause it’s huge but really light in weight. And then when you open it, it’s beautifully pink (although, I found out that not all of them are, but what the hell do I know). The one I got for this salad wasn’t very citrusey or very sweet. But still very bright, and a perfect addition to the spicy dressing.

I adapted this recipe from a cook book about salads. The book is only aaaight, but here is my version of the salad.

Bright and Spicey Pomelo Salad

Bright and Spicy Pomelo Salad

dressing:
2 tbl rice wine
juice of 1 juicy lime
1 pinch of brown sugar
1 tsp siracha
1 small red onion, finely diced
2 finely diced jalapenos, finely diced and go ahead, leave them seeds
3 tablespoons of canola oil

Mix everything but the oil together. Taste and make sure it’s salty or spicy enough for ya. When you’re ready to toss your salad (hehe), whisk the oil in and dress your veg.

the rest:
1 pomelo, sectioned (if you are really ambition, do it right, see here, otherwise, you know, peel and section it.)
1 small nappa cabbage or iceberg, if ya feel it
1 carrot, shredded
chopped fresh mint, basil and/or cilantro (or maybe 2 out of the 3)
chopped mixed roasted salted nuts

Put your salad in your eatin bowls, with the pomelo beautifully on top. Add the oil to your dressing as noted above and generously dress it. Eat. Mmm mmm good as a mo.

(PS. this original recipe called for fish sauce, shallots and not red onion, and less siracha in the dressing. Do what you will.)

By Jessica | June 25, 2009 | Main Courses | 1 Comment

Soba Noodles are my schmack foreal. I have always been a noodle nut but thought I would leave those brown healthy buckwheat noodles to the same freaks that are trying to eat fat free cheese and grilled tofu breasts. Little did I know I had no idea what I was talking about. Doesn’t sound like me, does it.

So, during my failed vagitarian trial, I thought I would go full hog and eat some cardboard noodles. But alas, no cardboard up in here. AND simple as shit to enjoy.

You know what else makes me jealous about Japan? They sell these noodles on the street and in train stations. What a goddamn upgrade from NYC’s dirty water dog and pretzel bricks.

dscf2757

Soba Noodles
Dried noodles for 2
Soy sauce to taste (go quality here, Japanese style or even tamari sauce instead)
Some sesame oil
A dab of chili oil
Sirachi to taste

Boil the noodles according to the instructions on the package. Add to your eatin bowls and throw on your oils and sauces. Eat with chopsticks cause you feel much more cultured that way.

What else yall think I should eat with this?

By Jessica | April 8, 2009 | Main Courses, Recipes | 1 Comment

Do you ever decide that Tonight is Thee Night that you are going to get hammered? Yeah, me too. Luckily, B thinks it’s funny when I throw up. But you know what he doesn’t think is funny? My face getting splattered with hot wok oil. I think that’s why he took over the cheffing of our Duck Fried Rice the other night. You knew that duck fried rice was coming, right? Cause I made duck breastesess the other night and you know I didn’t finish my plate. And what’s better than eating duck for dinner? Eating duck for leftovers the next night. Wordemup.

I don’t usually put pics of the ingredients /\ but thought it would save some time so yall would know what I was blathering about.

Duck Fried Rice

1/2 or 1 cup spicy kimchi
fermented beans, korean style, if you can find em. If not, no big woop.
carrots, julienne
cooked duck, cubed, however much your fat ass wants
1 scoop of bean paste
5 cups of cooked rice
1/8 c of soy or tamari
1 cup of cilantro, chopped
2 scallions, sliced
sesame, drizzled on top
Sirachi, for garnish, if desired
Serves 2 drunk mother fuckers.

Heat your wok. Depending on how well seasoned it is (seasoned means oily), you may or may not have to use a bit of oil. Veg or peanut oil work juuuust fine. Heat your work and add the oil. When the oil is hot, throw in your kimchi. For this recipe, I like to use the one with all the veg in it and not just the cabbage. When heated through, throw in the beans and the carrots. After the carrots are heated through, toss in your meat. Add in a generous dollop of bean paste and mix. After 60 seconds, move it all to the side and add your rice. Fry for a smidge and then stir well until everything is incorporated. Add the soy sauce or tamari – which ever one you are using. When everything is nice and hot and you’re drooling, serve into two eatin bowls. Garnish with cilantro, scallions and sesame oil. I also add… wait for it… sirachi. Duh.

By Jessica | March 18, 2009 | Main Courses, Recipes | 3 Comments

Since I had bacon for breakfast, and two dinners: buffalo wings and beer, then ramen with pork later that night, my heart was banging and begging for some heart healthy love. So I set about creating a fat-free, sugar-free, guilt-free, and everything else bad for you-free meal for me and B. Since we recently became obsessed with the spicy green papaya salad from thai restaurants, I built a larger meal around that idea. And hot damn that shit is good. I mean, not as good as how much we need to help the US citizens of South Africa get more maps, but probably almost as good, you know, for our kids, such as, I believe. Maps.

Spicy Mango and Shrimp Salad

1/2 head of bibb lettuce, tore apart
1/2 cup of fresh cilantro, chopped
1/2 cup of fresh basil, chopped
1 jalapeno, finely diced
1/2 inch ginger, peeled and finely diced
1/2 almost ripe mango, cut in thin, 1 inch strips
1 scallion, cut in thin, 1 inch strips
1 carrot, peeled and cut in thin, 1 inch strips
1/2 cucumber, peeled and cut in 1 inch strips
1/4 cup of salted peanuts

Shrimp:
20 medium shrimps, peeled
1 tbs of paprika
1/2 tbs of cayenne
drizzle of olive oil

Dressing:
2 parts soy sauce
2 parts rice or white vinegar
1 parts sirachi
1 part sesame oil

Serves 2 hungry heffers.

After your shreemps are peeled and washed, sprinkle with the spices and mix in the olive oil. Let sit for 20 minutes while you chop your veg and get your dressing on point.

Mix your greens, cilantro and basil together, and divide in two eatin bowls. Sprinkle the jalapeno and ginger over the greens. In pretty little piles, place mounds of the mango, scallion, carrot and cucumbers around the outer edge of the bowl over the lettuce. Don’t mix – it will look awesomer this way.

Combine the first 3 ingredients of your dressing. Slowly whisk in the oil. Feel free to play with the amounts to achieve success for your taste buds. Now pour over your prepared salad.

Heat your stove top grill pan, or skillet and place the shrimp. After a minute and a half, flip. Cook for another minute and a half. Grab and place in a delicious little pile in the center of your salad.

Sprinkle with the peanuts. Write me a note and tell me you sweat this salad.

By Jessica | March 11, 2009 | Main Courses, Recipes, Snackin, Salads and Apps | 2 Comments

We are back with Course 2 of The Dinner Party Report. I knew you would come back. I so had you at spatula.

So, dudes. Want to make something cheap and tasty that makes your belly happy? Make this. Forserz, make. this. This beef recipe goes particularly well with the kimchi rice because the beef is kinda sweet and the rice is kinda spicy with a touch of bitter. Together, it is a symphony of tasteful beauty, all dripply with egg yolk and yum.

Course 2: Korean Braised Beef over Kimchi Rice with Fried Egg

2 lbs of beef, cut in chunks for stew
1 c flour
3 tbs veg or canola oil
3 tbs of rice vinegar

Braising Liquid:
4 scallions, sliced, separate the green from the white, reserve the green for garnish
1c soy sauce
1/4 rice vinegar
2 tbs sesame oil
2 tbs red pepper flakes
2 inches of ginger, peeled and finely chopped
4 cloves of garlic, finely chopped
2 tbs black pepper
1 tbs sesame seeds
3 cups of water

In a heavy cast iron pot or dutch oven, add your oil and heat. While waiting, add your flour and beef to a plastic baggie. Shake the shit out of it chris brown style. With a tong, grab each chunk, shake the excess flour and place in the hot oil. Brown. Do not over crowd your pot. Also, don’t be afraid to add more oil if it gets all used up. Just remember that if you add it, you have to make sure it gets hot before you add more meat. Brown your biff until its all browned up.

To prepare your braising liquid, add all the ingredients except for the water into a bowl and mix well. At this point, your pot should be all caked with burnt up beafy goodness. With the heat on, take your 3 tbs of vinegar and poor over this gold. Using a wooden spoon, scrape the shit out of your pot and mind the gold. These delicious flavor crystals will add mo pushing to the gooshin.

Add your braising liquid and let it heat up. Add your biff. Add water until it covers the meat. Stir. Let bring to a boil uncovered. When boiling, cover and reduce heat to as low as a flame as you can possibly dare. Let this shit cook for 2, 3, 4 hours? Till the shits falling apart on your tongue. Eat over the kimchi rice below, garnished with the reserved sliced greens of the scallion. Taste the rainbow.

Kimchi Rice with Fried Egg

For this recipe, you gots to get you some traditional kimchi. And don’t try to make mines for this. Mines is dope and delicious and my mouth is watering as I type these very words, but you need yourself some real, fermented cabbage. Go. If you are in NYC, I found some in k-town on 29th-ish and 5th ave. You can also get it at great wall super market. And I bet some trendy shit store like whole foods has it as well.

2 c of kimchi (packed well)
veg or canola oil for frying
1 inch of ginger, peeled and finely chopped
6 c cooked rice
sirachi for taste

Take your store bought kimchi and dice. Make sure to squeeze the liquid before taking out of the container because you are going to want to pour that over the rice later and don’t want it all dripping up on the board. You are looking for a good chop here.

Using a wok or a big ass frying pan, heat your oil and throw in your ginger. After 2 minutes, throw in the kimchi. After 4 minutes, fold in your rice. Make it hot. Put some hot sauce on it if you want. Pour the extra kimchi juice over it to make it moist. For the best part: fry some eggs, keep the yolk. Put it on top. Eat with the braised beef. You can also do a poached egg if you like that better.

Check Course 1 here.