Shu Mei Sliders with Hoisin Mayo

Ingredients:
for the burgers:
5 oz water chestnuts, drained
.5 oz dried shiitake mushrooms, rehydrated
1 lb peeled shrimp
1 lb ground pork
2 tablespoons cornstarch
2 tablespoons shaoxing
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 teaspoon white pepper
1/2 teaspoon black pepper



for the hoisin mayo:
2 1/2 tablespoons hoisin
3 tablespoons mayonnaise
1/2 teaspoon five spice powder
1/4 teaspoon sesame seeds


slider rolls
1 cucumber, thinly sliced


Directions:
Place all of the mayo ingredients in a small bowl. Whisk together. Refrigerate until ready to use. Place all of the burger ingredients in a food processor, pulse until well combined. Prep grill. Lightly oil your hands, a platter and the grill rack. Form into small burgers. Grill until cooked through, about 2 minutes on each side. Place on buns, top with cucumber and mayo.

Yield: about 18 sliders

My thoughts:

This going to be a quick post because I am in Seattle at the International Food Bloggers Conference! These sliders are awesome, they are my favorite kind of dumpling in burger form. They stay amazingly juicy and really do taste like dumplings, except smokier and crisper. I think they would be perfect for a party, they are small so you can cook a ton at once and serve them quickly.

Pork & Shrimp Eggrolls

Ingredients:
4 cups shredded napa cabbage
2/3 cup diced char siu
1/2 cup diced, peeled & cooked shrimp (or 1/2 cup cooked tiny "salad" shrimp)
6 (fresh) shiitake mushrooms, minced
1 carrot, julienned
3 green onions, thinly sliced
1 clove garlic, minced
1 tablespoon grated fresh ginger or ginger juice

for the sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon black vinegar
1 tablespoon oyster sauce
1/2 tablespoon cornstarch mixed with 1/2 tablespoon water



1 lb package refrigerated or defrosted frozen egg roll wrappers*
1 egg beaten with 2 tablespoons water

Directions:
Whisk together the sauce ingredients. Heat in a small pan, whisking until the cornstarch has dissolved. Set aside. Quickly saute the vegetables, ginger, garlic, shrimp and pork until the cabbage is just starting to wilt. Remove from heat. Add sauces and toss to evenly distribute. Allow to cool slightly. Heat canola oil to 350. Place a small amount of filling (about 1/4 cup) in the center of the egg roll in sort of a log shape on each wrapper. Place the wrapper so it like a diamond in front of you then fold each side towards the middle and roll towards the top. Seal each seam with the egg wash. Paint the seams again with egg wash. If you find that your egg rolls leak, try using less filling, the size of egg roll wrappers vary slightly by brand. Fry until golden, flipping occasionally, drain on paper towel lined plates.

Yield: about 10 egg rolls

*Not spring roll wrappers, not lumpia wrappers or rice paper wrappers. Look for them in the refrigerated section (normally near tofu or fresh noodles) or in the freezer section of a well stocked supermarket or Asian market. Try to find an Asian brand for best results.

My thoughts:

One of my favorite food related books is about Chinese food and more specifically, American Chinese food. It is a great look into the difference between traditional Chinese food and the evolution of Chinese food in the country. It doesn't have any recipes but every time I pick it up, I am once again inspired to make some homemade versions of takeout. I mean, I love takeout Chinese food but we just don't have a consistently good place to get it. One place will have good won ton soup but the dumplings are bad. Another place has great appetizers and soups but their entrees are uniformly greasy. It has become easier just to make my favorites at home.

A good egg roll is a thing of beauty. A bad egg roll is a soggy, oily, bland mess. Luckily it isn't terribly difficult to make egg rolls at home. Even the frying adverse can handle it, they float and do not need to be deep fried. Plus you get to put whatever you want in it! I like shrimp and pork and lots of cabbage in mine and of course, I prefer the slightly chewy skin of an egg roll verses the splintery crisper wrapper of the spring rolls some restaurants try to pass off as egg rolls. They really aren't difficult to make at all, it just involves a lot of chopping. I actually like make them the same day I make lo mein because they use a lot of the same ingredients which makes the prep for both go easier. These egg rolls have a lot of flavor from the various flavors and well, people are always impressed when you make something as ubiquitous in the takeout world as egg rolls at home. The fact that they are more flavorful and fresher tasting than their carry out compatriots is almost icing on the cake.

Now, I hear egg rolls freeze well and I froze one to give to friend to test this theory out but even living in a two person household we can easily blow through the whole batch in a couple of days. If you do want to freeze them, place them (fully cooked)in a air tight container in the freezer. Then when ready to eat place them (frozen) in the oven on a paper towel lined pan at 325 until heated through.

Pork Lo Mein

Ingredients:
1 lb char siu, cut into 1/4 inch thick, 2 inch long slices*
2 carrots, julienned
2 stalks celery greens included, diagonally sliced to 1/4 inch pieces
2 cups shredded napa cabbage
4 oz sliced bamboo shoots
10 (fresh) shiitake mushrooms, sliced
1 small shallot, sliced
1 bunch green onion, cut into 1/2 inch pieces
2 cloves garlic, minced
1 inch knob ginger, minced
2 tablespoons canola oil

for the omelet:
2 eggs
1 bunch green onion, sliced
drizzle sesame oil

for the sauce:
1/4 cup hoisin sauce
3 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon shaoxing

to serve:
1 lb (fresh if possible) lo mein noodles
1 small bunch green onion, chopped (for garnish)

Directions:
Cook noodles according to package directions. In a small bowl, mix together all of the sauce ingredients, set aside. In another small bowl, mix together all of the omelet ingredients. Pour into a small hot nonstick skillet or crepe pan. Allow to cook through in a single layer to form a sort of egg pancake. Remove to a plate and slice. Meanwhile, heat the oil in a large skillet or wok. Add the pork, ginger and garlic and stir-fry until the pork is just about heated through then push meat to the side and add all of the vegetables and the omelet. Stir-fry until the pork and vegetables are warmed through. Add the sauce and cook 1 minute. Toss with the noodles, garnish with green onion. Serve hot.

*We followed this recipe with the addition of a bit of red fermented bean curd mashed into the marinade. To make dinner a little quicker, we marinated the pork overnight on a Thursday, roasted it on Friday then refrigerated it overnight and used it to make lo mein on Saturday. This made the meal come together very quickly, there was no "downtime" on Saturday while the pork was roasting. The pork does not have to be hot when you add it to the wok.

My thoughts:

I don't think I have ever been in a American Chinese takeout joint where at least one customer wasn't eating or ordering lo mein. And why wouldn't they? You can't get more comforting or familiar than a heaping mound of noodles, vegetables and meat. Unfortunately, the lo mein found in most restaurants is a either a. very salty, b. very greasy, c. lacking many vegetables or d. all of the above. Luckily, lo mein is one of the easiest things to make at home. The most difficult thing to part is finding the fresh lo mein noodles but just about any Asian (we have the most luck at the Chinese and Korean stores) grocery or even a very well stocked "regular" supermarket will have them in the refrigerated section. Dried lo mein noodles are an acceptable substitution but the texture won't be quite the same and frankly, I don't find them any easier to find than the fresh variety. Anyway, making lo mein at home is a revelation if you've only had the takeout variety, it is fresh tasting and while the sauce tastes pretty much the same, it is grease-free.

Moo Shu Duck

Ingredients:

for the duck:
1 6 lb duck
zest of one lemon
2 tablespoons five spice powder
1 1/2 tablespoons ginger powder
1 1/2 tablespoons salt
1 tablespoon dark brown sugar
1/2 tablespoon freshly ground black pepper

for the filling:
1/3 cup dried tiger lily buds
6 dried cloud ear mushrooms
5 dried black or shiitake mushrooms
2 cloves garlic, minced
1 carrot, cut into matchsticks
1 bunch green onions, cut into 1 inch chunks
4 cups shredded napa cabbage
1/2 cup chicken or duck stock
2 tablespoons shaoxing wine
2 tablespoons soy sauce
1 1/2 tablespoons cornstarch mixed with an equal amount of water
1 1/2 teaspoon sesame oil

for the omelet:
2 eggs
1/4 teaspoon sesame oil
1/4 cup diced green onion

for the pancakes:
2 cups flour
3/4 cup boiling water
sesame oil


Directions:
Preheat oven to 325. In a small bowl, whisk together the zest, ginger, sugar, salt, pepper and five spice powder. Rub the dry rub into the skin of the duck. Place the duck on a roasting rack on a roasting pan and roast for 2 hours or until cooked though*. Allow to cool slightly then shred the meat and set aside.

Add the flour and boiling water to a boil. Whisk together. Flour a clean, flat surface. Knead the dough until smooth, 3-5 minutes. Cover in plastic wrap and let sit for 30-40 minutes. Roll the dough into a tube about 1 1/2 inches thick. Cut into 16 equal pieces. Use the palm of your hand to flatten each one slightly. Brush the top of half the rounds with sesame oil. Top with a second pancake. Roll them together until they are 5-6 inches wide. Stack, covered with a damped cloth until ready to heat. Heat a nonstick pan and cook each pair for about 2 minutes on each side. Separate them into individual pancakes. Wrap the stack in foil until ready to serve. If needed, steam in a bamboo steamer or microwave them for a few seconds to reheat.


Meanwhile, rehydrate the mushrooms and lily buds in hot water. Cut off any hard bits on the lily buds and tie them in a knot. Thinly slice the mushrooms. Set aside. Whisk the omelet ingredients together. Cook the eggs in a flat layer in a nonstick skillet or work. Slice into strips. Set aside. Heat the oil in a wok. Add the vegetables, lily buds, mushrooms and broth. Stir fry for 2 minutes. Add the soy sauce, sesame oil and shaoxing. Stir fry for 1 minute then add the cornstarch mixture. Cook until the mixture boils. Add the egg and duck. Stir fry for 2 minutes. Serve in pancakes with hoisin sauce.



*If you would like to reserve the duck fat for another recipe, drain it off the bottom of pan every 1/2 hour to 45 minutes and pour into a heat safe container. Duck fat is amazingly tasty to cook with.

My thoughts:

This is a bit of a time consuming recipe, I admit, but it is worth it. The pancakes are super simple to make (who knew?) and the duck is so flavorful that when you sit down to eat, you won't remember that it took the better part of an evening. If you are a planner, make the duck ahead of time and just toss it in with everything else when you actually want to eat. Normally moo shu is made with pork (or occasionally chicken) but we found a duck for a good price and thought it would make an excellent variation. We were right, the meat is succulent and adds a richness to the mixture that is similar to what you would get from pork but slightly more complex. Not to slight pork, you know how deep my love for pork runs, but it is a wonderful, delicious change. Some of the ingredients are a bit exotic but any Chinese (or even Korean in our experience) store will have them and since they are dried they keep for ages, possibly even years. I really would try to find them all, they add the perfect textures and flavors to the dish and are sorely missed if absent.

Leftovers hold up surprisingly well. Just refrigerate the pancakes and filling (separately)in air tight containers and reheat them over low heat the next day. What a treat it is to have homemade moo shu pancakes for lunch!

Slow Cooker Galbi Jjim

Ingredients:
3 lbs boneless beef short ribs
4 dried shiitake mushrooms, rehydrated and sliced
4 cloves garlic, sliced
1 pound butternut squash, peeled, de-seeded and cubed
2 onions, halved and sliced
2 green onions, cut into 2 inch pieces
2 carrots, cut into 1 inch long chunks

for the sauce:
1/2 cup soy sauce
1/2 cup mirin
1 tablespoon dark soy sauce
1 tablespoon gochujang* (optional)
2 tablespoons dark brown sugar
1 teaspoon sesame oil


Directions:
In a small bowl, whisk together the sauce ingredients. Set aside. Bring a large pot of water to boil. Add the ribs and boil 10 minutes to render off the fat. Use tongs to fish out the meat. Place in a 4 quart oval slow cooker (I used this one). Top with the remaining ingredients. Pour the sauce over top. Cover and cook on low 8 hours or until the beef is falling apart tender.

*Korean hot pepper paste

My thoughts:

Galbi jjim is a Korean sweet-soy braised short rib dish that is almost more of a stew than a straight up roast or braise. Traditionally, the ribs are bone-in but using boneless ribs makes for a less fatty finished product which is preferred when slow cooking. We used mirin for a touch of sweetness without having to use a lot of sugar (or as I've seen, I swear: soda) in the sauce. I also used butternut squash instead of the oft seen potato because it added natural sweetness and a bit of seasonal flair. It is one of my favorite, easy comfort food dishes.

The boiling step might seem unnecessary, but you would be amazed at how much fat gets removed in the process and how tender the meat is. Need proof of the fat rendering splendor? There will be a lot of fat in the leftover water and virtually none in the finished dish. Since there is little evaporation in slow cooker and meat is cooked for such a long time, it is important to use lean meats lest the meat becomes greasy and stringy. Believe me, I've done a ton of slow cooking. Lean meat is the way to go. I found that fattier cuts of meat can be successfully used in the slow cooker if they were sauteed (good for stews or chili) or boiled (ribs). Meat that has been slow cooked in a slow cooker becomes meltingly tender and just don't need loads of fat to be flavorful.

Pineapple Fried Rice

Ingredients:
4 cups cooked short grain rice (preferably day-old)
2 cups shredded cabbage
2 cups cubed fresh pineapple
3/4 cup snow peas
5 dried shiitake mushrooms, rehydrated and sliced thinly
3 cloves garlic, minced
3 Thai bird chiles
2 Chinese sausages (lap cheong)
2 inch knob ginger, grated
1 small onion, chopped
3 tablespoons soy sauce
1 tablespoon canola oil
1 tablespoon Thai fish sauce
1 egg

Directions:
Steam or boil the sausages until hot. Allow to cool slightly then slice into coins. Heat the oil in a wok or skillet. Saute the onions, garlic, chiles, sausage, mushrooms, ginger and the pineapple until fragrant and warmed through. Add the snow peas and cabbage. Stir fry until crisp-tender. Add the rice and saute until all clumps are gone. Create a well in the middle of the rice and break the egg into it, scramble it until cooked and stir it into the rice. Add the sauces. Toss until the sauces are evenly distributed. Serve immediately.


Serves 4-6

My thoughts:

Matt whipped this up for lunch the other day and it was so tasty, I had to share. The flavors are fresh and the whole dish is surprisingly not greasy or overly sweet. It hits that perfect note of sweet-salty-spicy that many dishes aim for but miss. It is also a great dish to use up any leftovers you might have, we used cabbage and snow peas because we had that on hand but broccoli or carrots or even bok choy would be quite tasty.

Savory Savoy-Shiitake Dumplings

Ingredients:

6 oz savoy cabbage, finely diced
1 oz bean thread noodles, soaked and cut into 1/2-inch strands
3 tablespoons sesame oil
2 tablespoons light soy sauce
7 re-hydrated shiitake mushrooms, chopped
2 cloves garlic, grated
1 bunch scallions, minced
1 inch knob ginger, grated

round dumpling wrappers

Directions:
In a large bowl, mix all ingredients together. In a wok or skillet, quickly stirfry the filling until the cabbage is just softened. Allow to cool. Place a teaspoon of filling in the middle of the wrapper Fold the wrapper in half to form a half moon shape, pinching the wrapper tightly together. Make sure no filling is peaking out or they will break while cooking. Steam or boil the dumplings (I like steamed best). Serve hot. Leftovers can be refrigerated and re-steamed the next day if need be.


Excellent with my favorite dipping sauce.

Makes 35-45 dumplings.

My thoughts:

These are some tasty dumplings. The ginger, garlic and green onion add a lot of flavor that is nicely absorbed by the shiitake mushrooms. These are vegetarian (vegan, actually) dumplings but between the noodles, cabbages and the mushrooms they are pretty hardy and can almost sub as a meal.

The half moon shape is the easiest dumpling shape to master but it is still quite attractive. You can get fanicier with the crimpling but when steamed, these dumplings are stars even simply prepared. Half moon or crescent shaped dumplings are traditonal fare at Chinese New Year celebrations. While this filling isn't stictly traditional, it makes a good addition to the New Year's table.

Other recipes suitable for Chinese New Year that have been featured on Coconut & Lime include Lion's Head, Longevity Noodles and garlic chive dumplings.

Pork, Sticky Rice and Shiitake Mushrooms Wrapped in Banana Leaf

Ingredients:
1 cup sticky rice
1 lb ground pork
3 oz fresh shiitake mushrooms, roughly chopped
2 tablespoons kecap manis
1 tablespoon kalamansi infused soy sauce*
1 teaspoon canola oil
1 teaspoon sesame oil
1 shallot, minced
white pepper

10 6 x 10 inch squares of banana leaf
10 1/2 inch x 10 inch strips of banana leaf




Directions:
Prepare rice according to package instructions. In a large pan, saute the shallot in both of the oils until soft. Add the mushrooms and pork, saute until almost cooked through. Make sure you break up any large chunks with your spoon. Add the sauces and pepper. Continue to saute until the pork is cooked through.



Allow to cool slightly, then stir in the rice. Pour into a 8x8 inch pan and use a spatula to press the mixture down firmly.



Allow to cool then invert on to a platter and cut into 9 equal squares.



Place one square in the middle of a leaf and fold the smaller ends inward and then the longer pieces towards the center as if you were wrapping a present. Secure with banana leaf strip if needed. Repeat for remaining squares. If you make no mistakes, you should have one leaf and one strip leftover. Discard the leftover leaf and strip. Place the packets in a bamboo steamer.



You can stack them if you run out of room, they will not stick. Steam over boiling water in a wok for about 45 minutes. Make sure the water does not boil away, add extra during the cooking time if the need arises. Remove, unwrap and eat.

My thoughts:

This is sort of a cross between my favorite thing to get at a dim sum restaurant- sticky rice surrounding Chinese sausage wrapped in a lotus leaf and suman, a Filipino treat that comes in a variety of both sweet and savory fillings. I have a huge amount of ground pork in my freezer (as a result of a unadvertised 99 cents a pound special I came across at the grocery, a 20 lb bag of sticky rice and some frozen banana leaves so it seemed pretty clear what I had to make. Rather than stuff the rice which is a some what tedious process when you are using ground meat, I merely mixed it in. This gave it a hardier and meatier flavor that then filled packets I've had in the made and make them extra filling. While steaming them for 40 minutes seems like a lot of extra work, it really infused the rice and meat with a wonderful, delicate flavor that was worth the effort.


Notes about ingredients:
Kecap Manis is a thick, palm sugar sweetened soy sauce available at many Asian groceries and well stocked supermarkets. If you had to, substitute dark soy sauce with a pinch of sugar stirred in.

Banana leaves are frequently found Asian, Caribbean or African groceries or well stocked supermarkets. Occasionally I have seen them for sale fresh but more often they are sold frozen. If using frozen, defrost overnight in the refrigerator before using.

I found kalamansi flavored soy sauce (toyomansi)at my local Asian grocer, but you could mix light soy sauce with fresh or bottled kalamansi (calamansi) juice or lime juice for a similar effect.

Bacon Rice

Ingredients:
5 slices thick cut bacon

for the omelet:
1 green onion, chopped (green parts only)
3 eggs
1 teaspoon sesame oil
4 dried shiitake mushrooms
canola oil

For the rice:
1 cup sushi rice*
a couple drops sesame oil
sesame seeds

For the Chinese broccoli:
4-5 stalks Chinese broccoli (gai lan), chopped
2 cloves garlic, minced
1 tablespoon canola oil
1 tablespoon light soy sauce or kecap manis
1-2 tablespoons oyster sauce


To serve:
light soy sauce or kecap manis
extra chopped green onion

Directions:
For the rice:
Make the rice according to package instructions but adding a couple drops of sesame oil and some sesame seeds to the water. This time I used the liquid leftover from rehydrating the mushrooms for the omelet for a little extra flavor instead of water.

For the omelet:
Cover dried mushrooms with hot water for 20 minutes, then squeeze the liquid out and cut into thin strips. In a small bowl, beat eggs with the sesame oil and the green onions. Cook like an omelet in a large hot skillet, tilting to spread the egg mixture across the surface of the pan, about 2 minutes. When the top of the omelet is almost set, flip the omelet and cook for 1 minute on the other side. Remove to a plate and roll the omelet into a tight coil then slice it into thin, even strips. It should then uncoil, leaving you with long strips of egg.


For the Chinese broccoli:
Heat the oil in a wok. Stir fry the garlic then add the Chinese broccoli. Stir fry until the greens are starting to wilt, then stir in the soy sauce and oyster sauce.


Meanwhile: Fry the bacon in a large skillet. Drain onto paper towel-lined plates then cut into small pieces. Set aside.

To serve: toss the cooked rice, bacon, Chinese broccoli and omelet together. Drizzle with soy sauce. Sprinkle with green onion. EAT!


*I like Koshi rice which is really tasty Japanese variety called Koshihikari grown here in the US, but any good quality sushi rice will do.


Yield: 2-4 servings

My thoughts:

This recipe grew out of Matt's memory of an high school friend mentioning that she would eat bacon rice for breakfast. At the time he thought it was odd but once he told me about it, we realized that it actually sounded kind of good. We weren't entirely sure what was in it so we came up with this, a sort of pan-Asian un-fried rice. The very few mentions of bacon rice I could found after we made if for the first time were mostly for Japanese American homestyle bacon fried rice or of visits to "bacsilog" -bacon, egg & garlic fried rice- stalls in the Philippines. Frankly, I am not sure if fried rice is quite what I want to start my day off with. My version is slightly more dressed up and I bet, a bit fresher tasting. Despite the bacon, this recipe yields a decidedly non greasy meal, especially if you use thick, center cut bacon which generally is high in flavor but lower in fat and then thoroughly drain the slices.

Another pro in the un-fried column is that despite our 3x+ a week consumption of sushi rice, I almost never have leftover rice. Making the rice the day I actually want to eat it, rather than having to think ahead and make it the day before so I can make fried rice, is much easier and by the time the rice is done, all of the other components should be ready.

While we eat this more often than I'd care to admit, I never thought I'd post the recipe. Bacon rice what we make when I am too tired to come up with something new and/or am tired of photographing everything that comes out of the kitchen. It's made up entirely of ingredients we pretty much always have on hand and is really quick to put together. Despite its undisputed deliciousness, I wasn't sure if anyone would be interested in an actual recipe. I changed my mind after mentioning making it a couple times on Twitter and I was overwhelmed with recipe requests. I guess I shouldn't have been surprised, bacon is always a hit!

So here it is. Written out it looks a little complicated but it really just a bunch of little steps that can pretty much be completed at the same time for a meal that takes approximately 30 minutes to make. We like to have it as a weeknight dinner or for a weekend breakfast/brunch before heading out to a busy day. Consider yourself forwarded, once you make it for the first time you will want to make it again and again.


A few notes:
I like to make it with some vegetables because it makes the dish into more of a complete meal but if you are in a hurry or want to serve this for breakfast (and are vegetable adverse in the AM) you can leave them out.

You can also vary the vegetables. I love Chinese broccoli so I used that but it is also tasty made with other leafy greens like baby bok choy, Shanghai cabbage. tatsoi or even spinach, prepared in the same way.

Other variations: Add some chopped shrimp to the omelet. Add some cubed tofu or fresh mushrooms to the vegetable mix. Using the kecap manis (a palm sugar-sweetened soy sauce) will give you a sort of sweet-smoky-salty bacon rice that is an interesting variation on what we typically make.

Thai Tofu on Lemongrass Skewers

Ingredients:
marinade:
1/2 cup roughly chopped Thai basil
1/4 cup olive oil
1/4 cup fresh lime juice
1 tablespoon dark soy sauce
1 stalk lemongrass, cut into bits
2 garlic cloves, grated
2 inch knob ginger, grated
1 inch knob galanga, grated
1 Thai chile pepper, minced
1 teaspoon palm sugar
pepper
salt


to serve:
2 zucchini, sliced horizontally in 1 inch chunks
8 lemongrass stalks
shiitake or crimini mushrooms
2 lb extra firm tofu, cut horizontally into 1 1/2 inch slabs
2 medium onions, cut into wedges
olive oil

Directions:
Line a cutting board with a paper towel. Place the tofu slabs on the paper towel. Top with a second paper towel and cutting board. Place something heavy (like canned goods or a pot, I used our molcajete) on top of the second cutting board. Allow to press for 15 minutes, then cut each slab into 3 equal cubes. Pressing the tofu, while it seems sort of unnecessary, helps compact the tofu so it doesn't fall apart on the skewer and allows more of the marinade to penetrate.



Place cubes in a resealable bag along with the marinade ingredients. Refrigerate for at least 1 hour, but up to 8.

Meanwhile, remove the outer leaves of the lemongrass to reach the harder "core" and if whole, chop off the top and the bottom 4 inches or so. Cut one end into a point. Thread the tofu and the vegetables on the lemongrass. Brush with olive oil.



Place on the hottest part of the grill and cook until warmed through, making sure each side cooks evenly.


The tofu and vegetables should caramelize. Serve hot.

My thoughts:

Making lemongrass skewers was a time consuming operation, I have to admit. But! It was a worthy use of my time. They made excellent skewers which infused the tofu and vegetables with a wonderful flavor, completely destroying the myth that tofu is bland. You could make them on bambook skewers but you'd really be missing out. The lemongrass skewers really took the dish to a new level.

When you make this, take care that you place cubes of tofu and pieces of zucchini of roughly the same size together so they will cook evenly. If you are having troubles cooking the zucchini thoroughly, cover the grill for a minute or two, it is difficult to overcook the tofu.

Shrimp & Scallop Noodle Bowl

Ingredients:
for the sauce:
1 1/4 cup shrimp stock
2 inch knob ginger, sliced
2 inch knob galangal, sliced
1 stalk lemongrass, sliced
1 teaspoon palm sugar dissolved in 1/4 cup soy sauce
1/4 teaspoon cornstarch

for the stir fry:
3/4 lb shrimp
3/4 lb scallop
6 oz fresh shiitake mushrooms
2 carrots, in matchsticks
2 head Shanghai cabbage, sliced in 1/4 inch wide pieces horizontally
1b fresh egg noodles, boiled 1 minute then drained
2 cloves garlic, minced
2 tablespoons canola oil



Directions:
Bring the shrimp stock, ginger, galangal, and lemongrass to a boil. Boil until it is reduced to 1 cup. Strain out the solids. Stir in soy sauce and palm sugar then whisk in the cornstarch. Set aside.

Heat the oil in a wok. Quickly stir fry the garlic then add the carrot, mushrooms and cabbage. Stir fry until the cabbage is just starting to wilt. Push the vegetables to one side of the wok, then add the seafood into the empty space. Stir fry until the shrimp and scallops are almost completely cooked through. Add the noodles and sauce. Stir fry until the noodles are soft and the sauce is mostly absorbed. Serve hot.

Yield: 2-4 servings.

My thoughts:

This was one of the tastiest noodle dishes I've made in a while. The noodles absorb all of the delicious broth and accent rather than obscure the natural brininess of the shrimp and scallops. It is also an exceptionally quick yet impressive looking dish to make, especially if you have a basic shrimp stock* on hand. I like to make stock whenever we have shrimp and then freeze it. You don't even have to defrost it ahead of time, it defrosts very quickly over medium heat in a saucepan. I then flavor it to accent the rest of the ingredients of whatever I am making. In this case, I was using Asian ingredients so I used Thai-influenced add-ins. It really elevates the dish into something special.


*Basically just water, raw shrimp shells, shrimp heads if possible, lemon peel, onions, parsley etc boiled until it reduces and then skimmed of solids.

Numbing Hot Shrimp with Chinese Broccoli

Ingredients

for the sauce:
2 teaspoon palm sugar
2 teaspoons dark soy sauce
2 teaspoons light soy sauce
2 teaspoons black vinegar
1 teaspoon cornstarch
1 teaspoon black sesame oil
1 teaspoon shaoxing

everything else:
1 lb Chinese Broccoli, cut into manageable pieces
1 lb peeled medium sized shrimp
3 garlic cloves, minced
2 inch knob ginger, grated
2 shallots, minced
1 tablespoon whole Sichuan peppercorns
2 tablespoons canola oil
10 dried Chinese red chilies, cut in half and seeds discarded
5 dried shiitake mushrooms, rehydrated and sliced thinly

to serve:
hot white rice

Directions:
Whisk together all of the sauce ingredients in a small bowl and set aside. Heat the oil in a wok or skillet. When the oil is hot add the chiles and peppercorns and stir-fry for a few seconds until they are fragrant, breaking the peppercorns a bit with the back of a spoon. Next, add the shallot, rehydrated mushrooms, garlic, and ginger and stir-fry for an additional minute. Add the shrimp and vegetables and stir-fry for a few minutes. When the shrimp is almost fully cooked, pour in the sauce and stir-fry, taking care that the sauce is evenly distributed, until the shrimp is fully cooked and pink.

My thoughts:

Sichuan (AKA Szechwan, Szechuan) peppercorns, are the last culinary coup around these parts. Finally located* after many, many months of searching local shops, I finally got to experiment with them. While they may be called "peppercorns", it is a bit of a misnomer as they are actually the outer pod (the seeds are removed) of a fruit and aren't related to chiles or pepper. They are used in many spicy dishes but they are not what is generally thought of as hot and don't have a pungent aroma like chiles. They do have sort of citrus flavor. So if they are not hot, then why are they used so frequently in spicy dishes? They have a chemical that causes an interesting tingle and numbness in the mouth that really sets off any sort of spiciness. It's not a "fresh from the dentist" numbness but sort of a subtle almost cooling, tingle in your mouth and throat. Adding the dried red chiles to the dish creates a meal that is pleasantly spicy but not burn-your-mouth hot.





*At Towson Oriental Market, for you locals. Ask at the counter for help because they look a lot like another spice, are not labled in English and the design of the packaging makes it difficult to make out their distinctive shape.

Pork & Shrimp Potstickers

Ingredients:
1 egg
1 bunch scallion, chopped finely
3 dried shiitake mushroom rehydrated in hot water and minced
2 heads Shanghai cabbage*, chopped finely
1 cup pork broth
1/2 pound ground pork
1/2 pound shrimp, chopped finely
3 tablespoons black sesame oil
2 tablespoons soy sauce
2 tablespoons grated ginger
1 1/2 tablespoons cornstarch
1 1/2 tablespoons grated garlic
1 teaspoon white pepper

dumpling wrappers


Directions:

In a large bowl thoroughly mix all of the filling ingredients to form a uniform mixture. Place a small teaspoon of filling in the middle of the wrapper. Fold the wrapper in half to form a half moon shape, pinching the wrapper tightly together. Press the "fold" side gently down on the plate so it can stand alone, seam side up. Make sure no filling is peaking out or they will break while cooking. Heat oil in a large saucepan, place pot stickers flat side down and cook until the bottom is browned. Add 1 cup of broth, cover immediately. Allow dumplings to steam. Once the dumplings are fully cooked the stock will evaporate and the bottoms will be crisp. Excellent with my favorite dipping sauce.


*or substitute 2 heads baby bok choy

Yield: about 50 potstickers




Quick tip: Before filling the wrappers, fry up a bit of the filling mixture to taste for seasoning. The filling should stay together in a solid mass, if not, you might want to add a tiny bit more cornstarch.

My thoughts:

These are so good! I love when you can just mix together a bunch of ingredients you just happen to have on hand and it turns out to be one of the best things you've had in ages. We had sort of a dumpling orgy and just had loads of dumplings for lunch and nothing else but they also make great appetizers.

Chicken Lo Mein

Ingredients:
1 lb boneless, skinless chicken thighs or breasts, cut into 1/4 inch slices*
2 carrots, julienned
2 stalks celery greens included, diagonally sliced to 1/4 inch pieces
1/2 lb snowpeas
1/2 lb broccoli, cut into florets
4 oz bamboo shoots
1 small onion, sliced
2 cloves garlic, minced
1 inch knob ginger, minced
2 tablespoons canola oil

for the omelet:
2 eggs
4 dried shiitake mushrooms, rehydrated in warm water and drained
1 scallion, sliced
drizzle sesame oil

for the sauce:
3 rounded tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons water

to serve:
lo mein noodles
1 small bunch scallions, chopped

Directions:
Cook noodles according to package directions. In a small bowl, mix together all of the sauce ingredients, set aside. In another small bowl, mix together all of the omelet ingredients. Pour into a small hot nonstick skillet or crepe pan. Allow to cook through in a single layer to form a sort of egg pancake. Remove to a plate and slice. Meanwhile, heat the oil in a large skillet or wok. Add the chicken and stir-fry until just turning opaque, push meat to the side and add ginger, garlic and all vegetables. Stir-fry until the chicken and vegetables are cooked through. Toss with the noodles, scallions, sauce and egg. Serve hot.


*For extra flavor, marinate for 20-30 minutes in a mixture of dark soy sauce, sesame oil, rice wine vinegar, and minced garlic and ginger before cooking then pour it in with the chicken.

My thoughts:

This is sort of a healthier version of the totally Americanized takeout classic-more fresh vegetables, less fat and you can make it in about the same time it would take to be delivered. And the flavor? More complex, more flavorful and more interesting than than the best lo mein you can get out. The leftovers hold up very well for lunch the next day.

Wonton Soup

Ingredients:
wonton filling:
1/2 lb ground pork
2 tablespoons soy sauce
1 1/2 tablespoons cornstarch
1 1/2 tablespoons shaoxing
1 1/2 inch knob ginger, minced
1 small bunch green onions, minced

wonton wrappers

soup:
8 cups chicken, pork, mushroom or shrimp stock
1 2 inch knob ginger, sliced
4 dried shiitake mushrooms, sliced
3 tablespoons shaoxing
2 tablespoons soy sauce
3 cloves garlic, halved


to serve:
diced green onions
sliced char siu
1 bunch green onions

Directions:
Mix all of the wonton filling ingredients together. Place a teaspoon of filling in the center of each wrapper. Moisten the edges. Fold the ends together to form a triangle. Fold the two sides together. Repeat. Place finished dumplings on a plate and cover with a clean, dry towel. Meanwhile, bring all of the soup ingredients to a boil. Drain out the solids, return to stove. Add the dumplings, the now rehydrated mushrooms and char siu to the broth. Discard the rest of the solids. Cook until the dumplings float and are cooked through, about 5 minutes. Ladle into individual bowls, sprinkle with green onions.

Yield: 2-4 servings

My thoughts:

Matt's been wanting to make homemade wonton soup for a while now, and since I like especially like making homemade versions of takeout favorites it sounded like a good project to me. I picked up a package of frozen wonton wrappers during my most recent trip to H Mart so (for once!) we didn't have to make the wrappers from scratch. That really cut down on the work it took to make the wontons. Now the soup does require a bit of work: making the char siu, making the wontons but none of the work is particularly time consuming and quite a bit of it can be done the day before. I made some wonderful homemade stock the day before, so all I had to do was add some additional flavors to compliment the wontons when it was time to make the soup. It would be even easier if you used store bought broth. The char siu needs to be marinated overnight, so to make the soup Matt just had to cook and slice it. The dumplings came together in a matter of minutes using the premade wrappers. We only needed to make 25-30 dumplings to have enough for a really wonton filled soup. All in all, it didn't take much more than half an hour to make delicious homemade wonton soup. We had a large bowl of it as a meal (with lots of pork and wontons) but it would also make a great appetizer soup.

Lion's Head

Ingredients:

2 cups chicken stock OR mushroom broth
1 1/4 pound ground pork
1 large bunch scallions finely chopped
1 large bunch garlic chives, cut into 1 inch pieces
1 cup chopped bok choy (the remainder)
� cup large dried shiitake mushrooms OR dried black mushrooms
1/8 cup minced bok choy (white parts only)
2 tablespoons Shaoxing wine (Chinese rice wine)
2 teaspoons black sesame oil PLUS extra for stir frying
2 inch knob fresh ginger, minced
2 tablespoons soy sauce
1 head Napa cabbage
1/4 teaspoon white pepper
canola oil

Directions:

In a small pot, bring the broth to a boil then remove from heat. Soak mushrooms in the hot broth until soft. Remove the mushrooms from the pot. Slice and set aside, reserving the broth.

Meanwhile, in a large bowl mix together pork, scallions,pepper, bok choy whites, half of the rice wine, sesame oil, half of the ginger and half of the soy sauce,. Form into 4 patties. Heat a small amount of oil in a skillet and cook the patties for about 5 minutes on each side.

Remove and reserve 4 large cabbage leaves. Place the cabbage (whole) lengthwise on the cutting board and slice thinly from point to base and pull apart the pieces to shred. Toss with bok choy and garlic chives.

Add some canola oil and a drop or two of the sesame oil to a large pot and heat, Stir-fry the mushrooms, half of the cabbage mixture, and the rest of the ginger, and the remaining rice wine and soy sauce until the cabbage begins to wilt, 1-2 minutes. Add remaining cabbage stir-fry until all of cabbage has begun to wilt, about 3 minutes. Add the broth. Arrange the patties in a single layer and then cover with the reserved leaves. Cover and simmer 20 minutes, then remove the cover and cook an additional 10-15 minutes. Serve with rice.

My thoughts:

I've always loved lion's head but it isn't always on the menu. I decided to make my own version which is fairly close to what I've had out but with some of my own touches. Typically the meatballs have water chestnuts in them. Something about the texture of water chestnuts is really off putting to me, but I really wanted to maintain some crunch (for texture interest) so I finely diced some of the crunchy bottom of a stalk of bok choy and used that instead. Still a touch of crunch but without the icky texture. I also added garlic chives and the rest of the head of the bok choy to the cabbage. You could also choose to make smaller meatballs, I made four so it was easily divisible: one for each of us for dinner, then the other two were divided up for our lunches. It was really, realy good.

Saffron Orzo with Shrimp

Ingredients:
6 cups broth
1 1/2 lbs shrimp, shelled
1 lb orzo
2 cups of broccoli florets, cut into bite-sized pieces
6 dried mushrooms (we used shiitake)
1/2 lbs sliced fresh mushrooms
3 tablespoons olive oil
2 tablespoons white wine
1 teaspoon saffron
4 cloves garlic, minced
juice of half a lemon
salt and pepper

Directions:
Pour the wine and shrimp in a bowl and refrigerate. In a large pot, heat the broth. Then remove from heat and soak the dried mushrooms in the broth for 30 minutes. Strain out the mushrooms and reserve the broth. Squeeze out mushrooms and slice thinly, removing stems. Put broth back on medium heat and add the saffron. Cook for 5 minutes, stirring occasionally, or until the saffron blooms (colors the water an orangish yellow). Add the orzo and the broccoli and bring to a boil. Cook on low for 8-9 minutes or until the orzo is tender. When the orzo/broccoli mixture is done, strain it and set aside. Saute garlic and dried mushrooms in the olive oil in a large saute pan for 2-3 minutes until fragrant. Add the sliced fresh mushrooms and saute until they are soft, 5-10 minutes. Then add the shrimp to the pan and saute until they have turned pink, an additional 5 minutes. Squeeze the lemon juice over the shrimp and add salt and pepper to taste. Cover the pot and cook for 2 minutes to ensure that the shrimp is fully cooked, and then mix with the orzo. Adjust the seasoning and serve.

My thoughts:

Top reasons why you should make this tonight for dinner: it uses the often over looked pasta orzo, it gives you an excuse to sing Donovan songs, it has vegetables and mushrooms in it, so you don't need a side dish and it is really easy.

Shrimp & Salmon Cakes with a Spicy Dipping Sauce

Ingredients:

6 oz salmon fillet, boned and skinned
6 oz raw shrimp, shelled
7 dried shiitake mushrooms
2 eggs
1 slice cooked bacon, crumbled
1 tablespoon Chinese rice wine or sherry
1 tablespoon oyster sauce
1 teaspoon soy sauce
1/4 cup cabbage shredded
1/4 cup green onions, minced
1 tablespoon fresh ginger, grated
4 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground black pepper
1 1/2 tablespoons corn starch
cornstarch for dredging
panko

Directions:

In a small bowl, soak shiitake mushrooms in warm water for 20 minutes and slice thinly. Meanwhile, roughly chop raw shrimp and salmon together. In a large bowl, mix the salmon and shrimp with the shiitake mushrooms, soy sauce, oyster sauce, rice wine, cabbage, green onions, salt, white and black pepper, ginger, bacon, and 1 1/2 tablespoons of cornstarch. Separate one of the eggs, reserve the egg yolk, and stir the egg whites into the fish mixture. Stir well and refrigerate for 20 minutes. Heat the oil in a large (nonstick, if possible) saute pan. Put some corn starch on a plate and some panko on another plate. Beat the egg yolk with the remaining egg in a small wide bowl. Form the shrimp mixture into about five 3 to 4 oz flattened patties. Dredge each patty in the cornstarch on both sides, dip into the beaten egg, and then pat into the panko. Fry each patty for 3-4 minutes on each side until golden brown. Drain on paper towel lines plates and serve with the optional dipping sauce, recipe below:

Dipping Sauce:
Ingredients:
1/4 cup mayonnaise
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1 tablespoon horseradish

Directions:
Mix well and refrigerate for at least 15 minutes to let flavors mingle.

My thoughts:

The photograph doesn't do these wonderful little cakes justice. Eating one is like having the best eggroll filling imaginable in a crispy, crunchy, grease-less pocket. My husband made these and for a second we held our breath, worrying that they would fall apart in the pan, the mixture is a bit floppy, but they held together perfectly and they taste divine.

Kimbap

Ingredients:
sheets of dried seaweed (laver) or nori
sushi rice (made w/out vinegar)
sesame seeds
sesame oil


1 pound of thinly sliced beef

Marinade:
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
juice of 1/2 a lemon
2 cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon Korean chili paste (kochujang)

Spinach -
1/2 pound frozen spinach
1/2 teaspoon salt
1 teaspoon sesame oil
1 teaspoon roasted sesame seeds



Omelet:
2 eggs
1 teaspoon sesame oil
3 dried shiitake mushrooms, soaked in warm water for 20 minutes, then sliced.
2 tablespoons green onions
salt



Directions:

For the meat:
Marinate the meat in the marinade about 1-2 hours or overnight. I would use this time to make the sushi rice. Afterward the meat is done marinating, saute the meat in a large pan until cooked through.

For the omelet:
In a small bowl eat all omelet ingredients* together. Heat a non-stick skillet over a medium-high flame. Add egg mixture and tilt in a circular motion to coat the surface of the skillet. When the egg is almost set, but still a bit runny on top, use a spatula and chopsticks to roll the omelet into a tight cylinder. Remove from pan and slice thinly.

For the spinach:
Microwave frozen spinach, sesame seeds, and salt until the spinach is defrosted. Squeeze out liquid. Add sesame oil, stir and set aside.


Follow the fotomaki instuctions placing the beef, egg, spinach and sesame seeds in the middle of the roll. Brush the outside of the roll with sesame oil and slice. Sprinkle with additional sesame seeds and serve.


*We added the mushrooms and green onions for extra color and flavor, but you can leave them out make it a plain omelet.

My thoughts:

I have heard kimbap described as "Korean sushi" but this is not exactly an accurate description. Like Japanese maki, they are rolls with a filling in the middle, surrounded by rice and wrapped in seaweed but what goes in them is often very different. For example kimbap is made with cooked ingredients instead of raw fish, unlike many varieties of maki. The most common fillings include beef or tuna, spinach, egg, carrot and some times strips of yellow pickled radish, or burdock root and the outside is brushed with sesame oil. Another difference is that you don't dip it in soy sauce like you do with Japanese sushi. The amount of rice vinegar in kimbap rice is often less than what you could use in sushi rice, especially if you are using pickled ingredients and some recipes leave it out all together, and just season the rice with sesame oil and salt. Since kimbap is cooked, it makes a very filling snack or make ahead lunch and if you wrap it tightly, leftovers can be eaten the next day.

Steamed Pork Buns (Char Siu Bao)

Ingredients:

dough:

2 1/2 cups flour

1/2 cup warm milk

1/3 cup warm water

4 tablespoons sugar

1/4 oz active dry yeast

1/2 teaspoon salt

Filling:

8 dried shiitake mushrooms, rehydrated in 1/2 cup water, water reserved

1 1/2 cup char siu

1/2 cup chopped green onion

2 tablespoons cornstarch, dissolved in 2 tablespoons water

1 tablespoon sugar

2 teaspoons minced garlic

4 teaspoons oyster sauce

4 teaspoons hoisin sauce

12 4-5 inch wide wax paper squares

Directions:

Warning:

You need to make the char siu the night before you want to make the char siu bao.

For the dough:

In a small bowl, dissolve 2 tablespoons of the sugar in the milk and water. Sprinkle in the yeast and allow to sit 10 minutes. Mix in the remaining sugar, 2 cups of flour and the salt. Mix until the dough is no longer sticky, adding additional flour as needed. Place dough on a floured service and knead until smooth, about 8 minutes. Place in a greased bowl, cover and allow to rise until doubled in bulk, about 1 hour. Meanwhile....

To prepare the filling:

Chop the rehydrated mushrooms, reserving the liquid. In a wok or large saucepan, heat the oil saute the mushrooms with the ginger, garlic, and green onions. Add the mushroom liquid, hoisin sauce, oyster sauce, cornstarch and sugar. Stir until the sauce thickens. Stir in char siu. Allow to cool.

Back to the dough:

Punch the dough down, roll it into a cylinder. Cut it into 12 equal pieces. Roll each into a ball. Then roll each ball into a circle about 4-6 inches in diameter. Place 1 tablespoon (or slightly more) of filling into the center of the circle. Pull the edges of the circle up over the filling, pinch in the center to seal. Place the buns seam side down on a waxed paper (or parchment, we used waxed paper, but I think parchment would work just as well, if not better) lined cookie sheet

and repeat for each circle, leave a 2 inch space between each bun. Cover and let rise until puffy and light. Bring water to boil in wok or saucepan. Place buns (still on waxed paper squares) in a bamboo steamer. Place over water and steam* about 15 minutes or until glossy and smooth.

Serve immediately.

Refrigerate or freeze any leftovers. Leftover char siu bao can be reheated in the microwave (for about 2 minutes) with great success.

Note: leftover char siu is good hot or cold. Add it to wonton soup, use it in egg rolls, serve over fried rice.

*No steamer? Just brush the tops with egg yolk and bake for about 18-25 minutes in 350 degree oven.

My thoughts:

Unfortunately, there no real dim sum restaurants in Baltimore, so we rarely have the opportunity to indulge in some of our favorite treats. What are char siu bao lovers to do? Make your own! Which is exactly what my husband did this weekend. It is time consuming (I was a char siu bao widow for hours) but well worth the effort. They were amazing! While the thrill of pointing out what you want on a cart was missing, the taste was dead-on. The best part of making your own is being able to put as much or as little pork in each bun as you want and being able to tweak the recipe. The recipe Matt came up with is tailored to our tastes: more ginger and lime was added, the ketchup (which I loathe) that is often a part of recipes for char siu was entirely eliminated in favor of golden syrup. Despite the finagling of the ingredients the flavor is near identical to that of the char siu we've had at various Chinatown establishments. Beyond delicious and well worth the work.