Category Archives: asian

Sesame Shortribs and Sauteed Bokchoy Over Vermicelli

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The problem with making Sesame Shortribs is that the sauce turns out so rich and tasty that you can’t just throw it out even if all the meat is gone. Today I tried to make the little leftover meat a topping for vermicelli along with the sauce.  I also sauteed some baby bokchoy as a side and to add color to the dish.

The Sesame Shortribs recipe is here, while the sauteed bokchoy recipe is below:
                                                             



Sauteed Bokchoy

8-10 bunches baby bokchoy
or
1 big bunch regular bokchoy
1/2 small white onion
1 tsp fish sauce
1/2 cup water

Saute onions in olive oil until transparent. Add fish sauce, bokchoy and water and cover until cooked, stirring occasionally for even cooking.

Serve hot.

Ham Ji Bach Restaurant

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Ham Ji Bach Restaurant in Flushing serves crispy pork belly cooked over a hot iron plate. This a special treat for fans of Korean food and pork belly. Their side sundobu chige is also the best I’ve had anywhere. I haven’t been to any other Korean restaurant and NYC that serves pork belly this way, so going to Ham Ji Bach is definitely a unique experience each time.
Several slabs of pork belly await cooking by your table’s attendant.

Exceptional banchan (side dishes)

Cooking time.

Browned and crispy-fied to perfection.

Each piece is wrapped in a thin slice of pickled daikon with scallions, pickled onions, and dipped in sesame oil and tofu sauce.
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Bean Sprout Lumpia (Lumpiang Toge)

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Lumpiang Toge (Bean Sprout Spring Roll) is one of the comfort foods I grew up with. Street vendors served them out of baskets of fried food, along with a bottle of spiced vinegar you can use to douse the lumpia to your heart’s content.

Filling: firm tofu, snap peas, mung bean sprouts sauteed in garlic and onion.

I’ve learned to make lumpia using mung bean sprouts and when I can find them, ones simply labeled “crunchy sprouts.” I’m not really sure what beans they originate from, but I sure like the added crunch and coarse texture they give the roll.

The filling is made by sauteing garlic and onions, browning some tofu and adding the sprouts as well as any other vegetables you might want to add (julienned string beans, snap peas, carrots). Stirfry until almost cooked then season with salt, pepper, and if available to you, a drizzle of fish sauce. Drain the vegetables and wrap in spring roll wrapper, then fry until brown. Incidentally, spring rolls are an ingenious way of using leftover vegetable stirfry, as long as the ingredients are chopped well and are dry.

I like serving mine with spiced vinegar, crushed garlic, and soy sauce. Just like home.

Mangia!

(Photos by Kanako Shimura)


Kalbi (Korean BBQ Shortribs)

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After purchasing bottled Korean Barbecue marinades years ago, I decided to try and make it myself with what I thought I tasted in the store-bought sauces. Ever since then I’ve made my own mix and marinated short ribs for as long as a week. I use a FoodSaver vacuum-sealed container, but any airtight container will do as long as it soaks long enough. Ziploc bags are very effective for bigger batches.

9-12 strips flanken shortribs
1 head garlic, crushed and peeled
10-15 whole peppercorns
5 stalks scallions, cut into 1-inch pieces
1 cup soy sauce
1/3 cup sugar
1 tablespoon sesame oil

In a bowl, mix well until blended all ingredients except for the meat. Adjust seasoning to taste. Arrange meat in layers in an airtight marinating container, slipping pieces of garlic and scallions in between layers. Marinate for 2-3 days, checking daily that all pieces are in contact with the liquid.
Grill on high heat until brown. Serve with rice, vegetables and kimchi.

Mangia!

Chicken or Pork Adobo

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Chicken and pork adobo, broiled before serving.
Pork butt, spare rib tips, or pork belly, cubed and/or chicken pieces
2 parts white vinegar
1 part  water
1 part soy sauce (Silver Swan, or any other Filipino brand works, do NOT use Kikkoman or Japanese soy sauce)
5 bay leaves
1 head garlic, crushed and peeled
1 tsp black peppercorns

Crockpot: In a 4-quart or larger slow cooker, combine all ingredients and set on low for 6 to 8 hours. (Optional: At about 4 hours the meat should be perfect, you can drain the meat and fry in oil until brown and top with remaining sauce.) Serve with rice.

Conventional Stove: In a large pot, combine all ingredients except for soy sauce. If using chicken in addition to pork, add chicken 30 minutes later than pork. Simmer over medium heat until meat is tender (usually one hour). When meat is soft, add soy sauce and let simmer for 15-20 minutes. Drain and fry meat in oil until brown (or broil in oven), and top with remaining sauce. Serve with rice.

(Photo by Kanako Shimura)
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