Author: John

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Recipe: Rice Cooker Gingko Nut Congee

INGREDIENTS

  • 1/2 cup Jasmine rice
  • 5 cups water
  • 1 cup chicken broth
  • 1/3 can of gingko nuts
  • 2 stalks of dried beancurd (hydrated)
  • Salt to taste

DIRECTIONS

  1. Soak 3 stalks of dried tofu in water
  2. Place 1/2 cup of Jasmine rice in rice cooker
  3. Add 1 cup of chicken broth
  4. Add 5 cups of water
  5. Set rice cooker in porridge mode, and
  6. When almost done, break dried tofu into rice cooker
  7. Add 1/3 can of gingko nuts
  8. Stir congee to thicken
  9. Add salt to taste
Categories
Food Recipes

Recipe: Pan fried chicken liver

Pan friend chicken liver

INGREDIENTS

  • Chicken liver
  • Corn flour
  • Oil

DIRECTIONS

  1. Heat oil in fry pan
  2. Dip chicken liver into corn flour
  3. Fry each side about 6 minutes (under glass lid, to prevent splatter)
  4. Done
Categories
Food Recipes

Instant Pot Congee (Jook)

Congee, also known as jook, is a rice porridge that has been made for thousands of years. It is especially good when one is not feeling well or when it’s cold. There are endless variations. This one is hearty, and filled with chicken flavors and tender pieces of chicken.

INGREDIENTS

  • 3/4 cup Jasmine or short grain white rice
  • 1-2 chicken thigh (or smoked pork bone)
  • 1 piece Ginger
  • 7 cups Water (can substitute 1-2 cups chicken broth for some water)
  • 1 tsp salt
  • Green onions, dried beancurd (“foo jook”), gingko nuts — optional

DIRECTIONS

  1. Rinse rice. Put into Instant Pot.
  2. Mandolin in the ginger into pot
  3. Trim fat and skin off, and add chicken (or smoked pork bone)
  4. Add 7 cups of water
  5. Optionally, add hydrated dried beancurd
  6. Optionally, add 1 capful of Chinese cooking wine
  7. Pressure cook on high for 25 minutes (porridge button), natural release (~30 minutes)
  8. Thicken and Season. Heat up Instant Pot using “sauté”. Stir the congee until thickened and creamy. Season with salt.
  9. Shred Chicken. Using tongs, separate the meat from the bones. Remove bones.
  10. If using gingko nuts, boil first, and add to congee at the end
  11. Garnish & Serve: Remove congee from heat. Garnish with green onions.
Categories
Food Recipes

Recipe: Japanese Potato Salad

Classic Japanese Potato Salad is made of smashed potato (with some chunks), sliced cucumbers and carrots, eggs, and sometimes ham. Flavoring wise, it is seasoned with Japanese mayonnaise and sometimes rice vinegar. Compared to western potato salad, it is creamier, sweeter, and has more veggies.

INGREDIENTS

  • 2 potatoes (~1 lb)
  • 1/2 tsp salt
  • 2 1/2 inch carrot
  • 1 stalk celery
  • 2 inch English cucumber (one Persian cucumber)
  • 1/2 cup Japanese Mayonnaise (e.g, Kewpie)
  • 1 tsp sweet relish

DIRECTIONS

  1. If russet potatoes, peel and cut into 1.5 inch pieces. Otherwise, may leave skin on. Put potatoes in large pot and fill with water until it covers the potatoes. Start cooking in cold water.
  2. Boil potatoes. Lower heat to medium and cook until a skewer can pas through the potatoes smoothly (10-12 minutes). Drain water from the pot.
  3. Put the pot back on the stove, evaporate water and moisture from potatoes over medium heat (< 1 minute). Stir potatoes so they don’t stick. Remove from heat.
  4. Smash the potatoes, but leave some small chunks for texture. Sprinkle sale and transfer to a big bowl, and let cool on the counter.
  5. Cut carrots lengthwise into quarters. Cut celery lengthwise, and then slice. Place into a small bowl, and cover with water. Microwave about a minute. Drain water, and cool.
  6. Peel cucumbers (leaving some skin for texture) and cut into quarters, and slice.
  7. Add veggies into the mashed potatoes. Grind in some pepper. Mix well.
  8. Add mayonnaise and mix until incorporated.
  9. Serve immediately.
  10. Store in the refrigerator. Consume within 3-4 days.
Categories
Food Recipes

Recipe: Instant Pot Beets

Instant Pot Beets

Some research found that beets may possibly lower blood pressure, drop risks of heart disease, boost endurance performance, help fight inflammation, prevent chronic diseases, and help purify your blood and liver. Plus, they taste good.

INGREDIENTS

  • 6 (1 3/4 lb) medium sized beets (7.5″ circumference)
  • 1 cup water

DIRECTIONS

  1. Rub and wash the beets under cold running water. Trim and discard roots.
  2. Pour 1 cup of tap water in the Instant Pot
  3. Place a trivet or steam basket in the Instant Pot
  4. Place the beets on the trivet
  5. Cook high-pressure for 24 minutes (firm, with a little crunch) – or 28 minutes (soft, with some chew)
  6. Quick release
  7. Peel, cut, and serve. Optionally eat the skin.
  8. May sprinkle with a salt, balsamic vinegar

Use below cooking guide:

5 inches: 11 – 15 minutes
5.5 inches: 14 – 18 minutes
6 inches: 17 – 21 minutes
6.5 inches: 18 – 23 minutes
7 inches: 20 – 25 minutes
7.5 inches: 24 – 28 minutes
8 inches: 27 – 31 minutes
8.5 inches: 30 – 34 minutes
9 inches: 32 – 36 minutes

Categories
Food Recipes

Ginger Scallion Sauce

Ginger Scallion Sauce

Make enough and store in the fridge to use as a condiment with rice, sandwiches, meats, and, of course, steamed (poached) chicken.

INGREDIENTS

  • 3-4 ounces ginger, peeled and cut into 1/2-in chunks
  • 1 bunch whole scallions, cut into 1 inch lengths
  • 1 teaspoon salt
  • 1 cup or more Avocado (or other neutral tasting) oil

DIRECTIONS

  1. Place ginger into a food chopper and chop coarsely
  2. Add scallions and chop some more
  3. Place ginger and scallion into a small jar
  4. Add salt, and stir well
  5. Cover ingredients well with avocado oil
  6. Microwave one minute
  7. Done
Categories
Asian Food Recipes

Instant Pot: Taiwan Beef Noodle Soup

INGREDIENTS

  • 2 lbs. of bone-in beef shank (or 1 lb. bone-in beef shank, + .5 to 1 lb. beef tendon)
  • 2 tablespoon oil
  • 3 slices of ginger
  • 6 cloves of garlic, sliced
  • 2 scallions (cut into 2-inch segments)
  • 3 dried chilies

For sauce:

  • 2 teaspoons Doubanjiang (spicy bean paste)
  • 1 teaspoon sugar
  • 1/4 cup soy sauce
  • 1/4 cup Shaoxing cooking wine

Broth:

  • 6 cups water (to make soup broth)
  • Spice bag (or tea bag) with below:
  • 3 star anise (small)
  • 1/4 teaspoon of Sichuan peppercorn
  • 1 stick cinnamon
  • 2 bay leaves

Final Assembly

  • Wheat noodles
  • Bok choy (or spinach)
  • Pickled daikon
Beef shank
Two pieces cubed and boiled.
Spices
Aromatics
Fresh noodles

INSTRUCTIONS

  1. Make sauce of soy sauce, Shaoxing wine, spicy bean paste, and sugar. Mix thoroughly.
  2. Cut the beef shank into one inch cubes.
  3. Boil water in a pot. After boiling, add the beef and 1 tsp of Shaoxing wine. Let it come back to boil and boil 1-2 minutes. Strain in a colander and rinse thoroughly in fresh water.
  4. In Instant Pot, turn on the sauté setting. Add the oil, sliced ginger, sliced garlic, scallions, and chilies. Stir until flavors release.
  5. Add the meat to the pot.
  6. Add the sauce (step 1). Stir fry for a few minutes.
  7. Pour in 6 cups of water (or about half the pot, covering the ingredients)
  8. Put star anise, Sichuan peppercorn, cinnamon stick, and 2 bay leaves in a spice pouch. Put spice pouch into pot.
  9. Close the lid of the pot. Cook 42 minutes in the meat stew setting. Natural release for 25 minutes.
  10. If using Le Creuset Dutch oven instead of Instant Pot for a firmer, but still tender, texture, simmer for 2 to 2.5 hrs (#2 on my electric stove).
  11. Boil the noodles, and in the last couple of minutes, add the bok choy and blanch until tender.
  12. Placed noodles in a bowl, add beef & broth, add veggies, and pickled veggies.
  13. This recipe should make three servings (meals) for two people.
Categories
Uncategorized

Recipe: Fried Rice w/ peas

Good fried rice has firm separate grains. It is clean, light; with different flavors in each bite. No clumping. The secret is using white rice that has been in the refrigerator overnight, and using a non-stick skillet (not wok) to cook evenly without a lot of oil.

INGREDIENTS

  • 2 tbsp oil
  • 1 tbsp minced garlic
  • 1 large egg, beaten lightly
  • 1 cup frozen peas (pref. baby peas)
  • 2-3 cups cooked rice, broken up with fingers
  • 1/2 cup bean sprouts (optional)
  • 2 medium scallions

Directions

  1. Heat oil in the skillet
  2. Add egg and allow the set for 20 seconds, then scramble, and break into small pieces. Transfer egg to small bowl.
  3. Add more oil to skillet.
  4. Add peas and garlic, and cook until garlic is fragrant (1 min)
  5. Add rice, oyster sauce, and soy sauce; stirring constantly (3 min)
  6. Add eggs, bean sprouts (optional), and scallion, stirring constantly (1 min)
Categories
Uncategorized

Recipe: Rice Cooker Congee

Rice congee

INGREDIENTS

  • 1/2 rice cooker cup of white rice
  • (2) dried scallops (optional)
  • Minced ginger (optional)

DIRECTIONS

  1. Put 1/2 cup short grain white rice into rice cooker bowl
  2. Fill water to 2 cup level (Zojirishi rice cooker)
  3. Add dried scallops and minced ginger
  4. Let soak overnight with timer set in the morning (porridge mode)
  5. Stir congee 5-10 minutes to make creamy
Categories
Food Recipes

Microwave Corn on the Cob

  • Use this method for one or two ears of corn. For more corn, boil in a big pot.
  • Leave the corn in the husk. This will help trap heat and moisture, cooking kernels evenly.
  • Microwave on high for ~3.5 minutes (one ear) — add one minute for two ears.
  • Rest the ears for at least 5 minutes after cooking before husking. Use the husk as a handle. It may feel only warm on the outside but is extremely hot inside.