Recipe: Bitter Melon with Eggs

INGREDIENTS

1 bitter melon about 8 inches in length
2 eggs
2 Tbs. oil
.5 tsp mushroom powder
1 Tbs light soy sauce
.5 tsp sesame seed oil

DIRECTIONS

Cut the bitter melon in half lengthwise, remove the seeds and slice each half crosswise in thin pieces. Beat the eggs in a bowl with a dash of mushroom powder.

Heat a wok. Swirl in the oil and let heat 10 to 15 seconds. Add the bitter melon and sauté in the oil for 1-2 minutes, or until the melon starts to soften. Sprinkle with 1 tablespoon of light soy sauce and continue to sauté for another 1 to 2 minutes. Spread the melon pieces thinly over the wok surface. Pour the beaten eggs evenly over the melon pieces. Let eggs set about half a minute, then flip the mixture over to cook the other side. Cook until eggs are set and lightly browned. Sprinkle with a little sesame seed oil.

Serves 4-6 with other dishes and rice family-style.

Note: Bitter melons are less bitter when they have fully ripened. A ripe melon will be light green in color with tinges of yellow or light orange on the outside. Inside, the spongy covering of the seeds would have turned from their light greenish white to a bright red. A less mature deeper green melon can be very bitter, but for people who have acquired a taste for the bitter flavor, it is a delicious bitterness. Bitter vegetables are known in the Orient to be very nutritious and medicinal and bitter melon perhaps leads the bunch for its medicinal properties. Riper bitter melon is softer and cooks faster.

Source:

Recipe: Papa Liu’s fried rice

INGREDIENTS:
– Avocado oil
– Green onions (chopped)
– One Egg
– Carrots (chopped)
– Cooked rice
– Mushroom powder
– Salt

DIRECTIONS:
– 
Heat oil on high setting in skillet
– Add green onions, and cook until dark
– Crack and stir in an egg
– Add carrots and rice, and stir fry
– While stir frying: add some salt (5 turns on grinder), some oil, and some mushroom powder

Food: Asian Grocery Markets

99 Ranch Market – Beaverton
https://photos.app.goo.gl/T6v3gzZj0t4WRxDC3

Boo Han – SE 82nd
https://goo.gl/photos/UpMBMtwD1p13HWsy5

Chang Fa – SE Division & 83rd
https://goo.gl/photos/fGhPHnr6WQNbZumdA 

Fubonn – SE 82nd
https://goo.gl/photos/Qg4bypx9rAnMbMti9

H Mart – Tigard
https://goo.gl/photos/AZ7nZ8bXM4uMN2iH6

Hong Phat – SE 82nd & Burnside
https://goo.gl/photos/NRZePeqYTxQrW7Dn6

LK Foods – SE 82nd Ave:
https://goo.gl/photos/3C5wNxAJ9fJed8zs8 

Trader Joe’s:
https://goo.gl/photos/pPAkxgL5pXVqjqNS6

Recipe: Instant Pot Three Cup Chicken

INGREDIENTS:
8 chicken drumsticks (1.8 lbs), chopped (or whole)
1/4 cup sesame oil
1/4 cup rice cooking wine or Shaoxing rice wine
1/4 cup light soy sauce
1 Tablespoon rock sugar (raw cane sugar) 黃冰糖
1 oz ginger, peeled & thinly sliced
14 garlic cloves, peeled & crushed
3 dried Chinese red chili
1/2 Tablespoons dark soy sauce
10 – 16 fresh Thai basil leaves (optional)

DIRECTIONS:
1. Peel and thinly slice the ginger. Peel and crush the garlic cloves.
2. Chop the drumsticks in pieces
3. Set Instant Pot to saute, and saute the ginger and garlic in 1/4 cup of sesame oil for 30 seconds (until fragrant).
4. Add in the chicken, 3 dried Chinese red chili, and 1 tablespoon rock sugar. Saute for 3 minutes.
5. Pour in 1/4 cup of rice cooking wine, and let boil for a minute to evaporate some of the alcohol.
6. Add 1/4 cup of light soy sauce.
7. Close the lid and pressure cook on high for 6 minutes + 10 minutes natural release. If using whole drumsticks, high pressure for 8 minutes + 10 minute NPR.
8. Remove lid, and place chicken pieces in large serving bowl.
9. Press saute button, and bring sauce back to boil. Add about 1/2 tablespoon dark sauce to give color, and sweeten.
10. Taste the sauce, and adjust with more light soy sauce if needed.
11. Stir in 10-16 fresh Thai basil leaves.
12. Pour the sauce into the bowl with chicken. Mix well.
13. Serve immediately with rice.

Source

Recipe: Instant Pot Pork Belly

Ingredients:
2 lbs pork belly
3 green onions
1 inch of ginger
1/2 cup water

Kakuni Seasoning liquid:
¼ cup sake
½ cup water
½ cup mirin
½ cup soy sauce
2 tablespoons granulated sugar

Optional:  Red Cooked Pork Seasoning liquid
3 tablespoons rock sugar
3 garlic cloves, peeled
2 scallions, cut into 2-inch pieces
2 whole star anise
2 tablespoons Chinese dark soy sauce
1 tablespoon Chinese light soy sauce
¼ cup Shaoxing rice wine
1 cup water

Directions:

Slice the pork belly.  Slice the green part of the green onions in half.  Slice the ginger into thin slices.  Place ingredients in Instant Pot, and cover with water.  Cook under pressure for 35 minutes.

Release pressure, and discard water, green onions, and ginger.  Rinse the pork belly under warm water. Clean out Instant Pot, and return pork belly.

Pour seasoning liquid over the pork, and put Instant Pot in “saute” mode. Simmer to evaporate the alcohol. When alcohol smell is gone, turn Instant Pot off. After the pot has cooled a bit; cover, lock, and seal the lid.  Cook under high pressure for final 10 minutes. Release pressure, and serve (e.g. over rice).

Recipe: Stir Fry Cucumbers

Ingredients

2 pounds cucumbers (about 3 large cucumbers), partially peeled to create alternating peeled and unpeeled vertical strips, seeded, and cut on the bias 1/4 inch thick
1 1/2 teaspoons kosher salt

For the Marinated Pork:
1/2 pound ground pork
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1 teaspoon canola or vegetable oil
1 teaspoon Asian fish sauce
1/2 teaspoon cornstarch

For the Sauce and Stir-Fry:
2 teaspoons water
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon cornstarch
1 tablespoon plus 1 teaspoon canola or vegetable oil, divided
1/2 to 1 teaspoon of chili flakes, to taste
1/2 head of garlic, peeled and thinly sliced
Cooked white rice, for serving

Directions:

1.
Place cucumbers in a large bowl and add the salt. Mix and toss until the cucumbers start to release a little bit of water, about 1 minute. Let stand for 30 minutes.

2.
Meanwhile, For the Marinated Pork: In a small bowl, combine ground pork with the soy sauce, Shaoxing wine, oil, fish sauce, and cornstarch. Mix well and refrigerate for at least 30 minutes or up to overnight.

3.
For the Sauce and Stir-Fry: In a small bowl combine the water, soy sauce, sesame oil, and cornstarch. Mix well and set aside.

4.
Drain cucumbers and rinse under cold running water. Drain well, then pat dry with paper towels.

5.
In a wok, heat 1 teaspoon canola oil over high heat until smoking. Add marinated pork, spreading it out with a spatula so that it makes a thin layer. Let cook undisturbed for 30 seconds. Using the spatula, break the pork into small pieces. Add chili flakes to taste and continue stir-frying until the pork is cooked through and golden brown. Transfer to a bowl and set aside.

6.
Wipe the wok clean and add the remaining 1 tablespoon canola oil and heat over high heat until smoking. Add garlic and cook, stirring, for 10 seconds. Add cucumbers and cook, stirring, for 2 minutes. Return pork to the wok and stir well. Mix the sauce with a spoon or chopstick and pour it into the wok. Continue cooking and stirring until the cucumbers begin to look glossy, about 30 seconds. Transfer cucmbers a plate and serve with rice.

Recipe: Steelhead (or Ahi Tuna) Poke

Steelhead Poke (recipe from Zupan fish monger)

Ingredients

1.5 pound steelhead steaks
1/4 cup gluten free soy sauce
3 tablespoons sesame oil
1 tablespoon sugar
1 tablespoon sweet sriracha (to taste), or 1/2 tsp. red chili flakes (to taste)
1 scallion, thinly sliced
Scant 1/4 cup sweet onion, thinly sliced
1/4 tsp. salt
Some water
2 teaspoons black sesame seeds, toasted (optional)

Equipment

Glass bowl
Sharp chef knife
Plastic wrap

Instructions

Using a sharp knife, cut fish into cubes. Place in a large bowl. Combine all ingredients:  soy sauce, sesame oil, sweet sriracha sauce, scallion, onions, some water, and salt. Gently mix into fish until thoroughly combined. Cover the poke with plastic wrap and refrigerate for a minimum of 2 hours, or up to 2 days.

Recipe: Japanese Mushroom Rice

Ingredients

1 package Shimeji mushrooms
5 Shiitake mushrooms
2 cups rice (180 ml per cup)
1/2 tsp salt
2 Tbsp Soy Sauce
2 Tbsp Sake
2 Tbsp Mirin
water
2 green onions, chopped

Instructions

Separate Shimeji mushrooms into pieces. Slice Shiitake thinly.
Wash rice and put in the rice cooker’s removable bowl. Add salt, Soy Sauce, Sake and Mirin and stir. Add enough water to reach the line for 2 cups of rice, and then add mushrooms. Cook like white rice (according to the rice cooker instructions).
After the rice is done, mix in green onions.

Recipe: Simmered Kabocha Squash

Ingredients

3 cups Dashi — (e.g., Sozairyoku instant dashi mix)
1-2 Tbsp (brown) sugar
1 1/2 Tbsp soy sauce
1/4-1/2 tsp salt
1 Tbsp Sake
2 1/2lb Kabocha (pumpkin)

Instructions

Wash and peel off much of the outer skin.  Remove seeds and cut Kabocha into 1-2″ square pieces. Cut off sharp edges of the Kabocha pieces.  Place kabocha into dutch oven.

Boil 3 cups water.  Add instant dashi, sugar, soy sauce, salt, and sake.

Pour liquid over cut kabocha, and cook until tender at medium heat, about 2-5 minutes depending on how hard the kabocha is.

Reduce heat to low, cover, and simmer another 15 minutes.

Turn off heat and let it sit covered until cool. As it cools, Kabocha will absorb more of the flavor from the broth. If you like it warm, reheat before serving.

Recipe: Ginger Scallion Sauce

Use a large bowl — bigger than you would think — because adding hot oil to the scallions and ginger, sauce will sizzle and pop.  Will make about 8 oz. of sauce.

INGREDIENTS:
3 ounce (young) ginger, about a 3-inch chunk, peeled and cut into 1/2-inch chunks
1 bunch whole scallions, cut into 1-inch lengths
1 teaspoon salt, plus more to taste
1/2 cup Avocado oil

DIRECTIONS:
1. Place the ginger in the bowl of a food processor and chop until the ginger is finely minced but not mushy. Scrape it into a large heatproof bowl.

2. Add the scallions to the processor and mince until they are the same size as the ginger. Scrape them into the bowl with the ginger.

3. As Francis says, “Salt the ginger and scallions like they called your mother a bad name and stir it well.” It should taste a little too salty.

4. Heat the oil in a pan until it is very hot (about 400 degrees, with laser thermometer), then pour it into the bowl of ginger and scallions. Stir lightly. Let cool to room temperature and serve. Keeps 2-3 weeks covered and refrigerated in a jar.

Source: Francis Lam video