All posts tagged soy sauce

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.

By Jessica | March 10, 2009 | Main Courses, Recipes | No comments

B and I had a gang over for din recently and thought we would bring a little korean into their lives. As per usual, I went overboard. Instead of sticking with a simple one-pot plan so that I could be chillin with the guests, I insisted on a 3-course, cook-then-serve meal. I mean, cookin is my thing, so it’s aite, but it’s not like I don’t get a bit frazzled when workin 4 burners, especially when I need 6. But you know what? I’m a lucky ho cause just as in real life, when I freak and sweat and nerve up in the kitchen, B is always there to step in and spank me with a spatula until I’ve calmed down. So this post is dedicated to my man with the wok. Always there to whip my cream just when it’s just about to curdle.

(Why am I so carrie fucking bradshaw right now?! Please, someone, make me leave my cheating husband, matthew broderick.)

Anywho, since there is so much food to talk about, this post is coming in 3 parts. (Lucky post.)

Course 1: Sesame Encrusted Salmon over Ginger Udon Noodles

2 salmon fillets
1/4 c. sesame seeds, white, black or a mix
olive oil for fryin
udon noodles for 2
an inch of ginger, peeled and finely chopped
1/4 soy sauce (adjusted for taste)
2 tbs of sesame oil (adjusted for taste)
2 stalks of scallion, sliced

Add udon to boiling water. When cooked al dente, drain and put back in the pot. Immediately add the ginger, soy and sesame oil and toss.

While the udon is cooking, slap sesame seeds onto the skin side and opposite side of the salmon. Add olive oil to a frying pan. When hot, add the fillets, skin side down first. Sear for 4 minutes. Flip over and cook until desired doneness.

Put the noodles in a bowl. Put the salmon on the noodles. Put the scallion on the salmon. Put the lime in the coconut. Drink it all up.

Course 2 and Course 3 coming soon, bitches. Love ya!

By Jessica | February 22, 2009 | Breakfast, Recipes | 6 Comments

Ok, I’m lazy. I have said this already. Which means that I’ll cook up some morsels, take the pics and let them sit in my computer until I finally get my ass to write about it. But let this be a lesson to me. I have been gearing up to write this post about this japanese-styled, rice based breakfast for about 3 weeks now and then bittman has to go, with his all powerful new york times backing and beat me to it. If i didnt love you so much, bittman, i’d hate you. (I DO, however, actually hate your road show with paltrow and batali. Why you gotta rub it in our faces that all you have to do is drive around spain in a convertible and stuff your face, get drunk and laugh with your celebrity friends. come ON.) So, here is my not-so-much johhny-come-lately savory rice breakfast.

Oh, another thing you know about me is that I can’t stop eating egg yolk. I should call this shit Go Yolk Yourself. I woke up one saturday morning, all hung, and told B was finna make him the best dang breakers he done had. In the end, not sure I held my promise, but it was pretty good and I do recommend making this when you are so over the bacon and eggs, steak and eggs and honey nut cheerios. (ps, who was allowed to get oreo cereal when they were little? kiddies eating cookies for breakfast is fucked up.)

Japanese Style Rice with Poached Eggs and Mushroom Breakfast

1.5 c. of rice (white or brown)
10 dried mushrooms
1 tbs of butter
soy or tamari sauce to taste
a splash of vinegar
2 eggs
Nori Komi Furikake rice seasoning, see here

Boil 4 cups of water and pour over your dried mushrooms in a bowl. Let sit covered for 20 minutes. After 20 minutes, remove the mushrooms (squeeze like a tea bag to get the water from them). Use this mushroom broth as the liquid to steam your rice, following your regular rice-steaming directions.

Remove the stems of the mushrooms and discard. Cut the caps into strips. Heat a skillet, toss in the butter and cook the mushrooms till tenderoni.

When your rice is ABOUT ready, grab your deep frying pan and fill almost to the top with water. Add a glug of vinegar and put on the heat. When it’s at a soft boil, crack 2 eggs into the water and let cook for about 1 minute. You are looking for a solid white and a liquid yellow, so pay close attention to how they are cooking, but you’ll be able to tell.

When the rice IS ready, fluff with a fork, put in your eatin-bowls. Add some soy sauce to taste – go slow cause soy is basically liquid salt and this IS breakfast for the love of god, not some bar snack. Sprinkle with rice seasoning. Then, with a slotted spoon, remove the eggs from the water and place on the rice. Grab your shrooms and add to the bowl. Eat and get down with your bad self.

I think this would go right lovely with a blood mary. I had one the other day at this shee shee brunch spot with rosemary infused vodka, garnished with cheese and snausage. Yum.