Posts filed under ‘General Asian’

Asian-style Pickled Vegetables with Sesame and Hot Peppers


1 seedless cucumber, thinly sliced
1 carrot, peeled and thinly sliced
1/2 a zucchini, cut lengthwise and thinly sliced
healthy pinch of salt
2 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon sesame oil
pinch red pepper flakes
1 tablespoon sesame seeds
1/4 cup cilantro

Mix all the ingredients together and serve


June 5, 2016 at 6:04 pm Leave a comment

Shrimp and Pork Pot Stickers – A smaller batch


aka Gyoza, Dumplings, Mandoo, or Dim Sum

I find it odd that on the Central Coast of California, certain Asian ingredients are hard to find; including, but not limited to round dumpling wrappers. I was able to find the square ones and egg roll size, and I guess I could have just used a round cookie cutter on them. But I took the opportunity to expand my skill set and learn to make my own.

I followed the recipe and instructions for the wrappers at Just One Cook Book. Though you can find recipes and instructions all over the web. I did do a few things differently however: I didn’t sift the flour. I used my stand mixer to knead the dough. And I used a press to form the dumplings.

24 gyoza skins

8 ounces shrimp, shelled, deveined, and chopped
4 ounces pork, ground
1/2 cup shredded cabbage
4 green onions, thinly sliced
1 clove garlic, grated
1 inch fresh ginger, grated
1/2 teaspoon salt
1 pinch pepper
1 tablespoon soy sauce
hot sauce to taste

Add one ounce kimchi, chopped and well drained

Combine all ingredients and mix well. Go ahead, use your hand

Place 1 teaspoon of the mixture in the middle of each wrapper
dampen wrapper edge with water, fold over, and form the edge into accordion pleats
or use this tool to make things a whole lot easier

Place the dumplings in a good-sized, lightly-oiled pan and sauté on medium heat until the bottoms are nicely browned

Add enough water to cover just the bottoms of the dumplings
cover pan and steam until the water cooks off
Serve hot with a dipping sauce

Dipping Sauce
Mix together equal parts soy sauce, rice wine vinegar, and a few drops of hot sauce or red pepper flakes.

October 11, 2015 at 3:12 pm Leave a comment

Sesame Asian Dressing


Simple and tasty; what could be better in a salad dressing?

1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup toasted sesame oil

Pour the ingredients into a jar, seal, and shake well

May 18, 2014 at 11:08 am 1 comment

Singapore Chicken Rice – A small batch

chicken rice

aka Hainanese Chicken Rice

This recipe looks and sounds deceivingly simple. But like many Asian dishes with more than a few ingredients and lots of steps, it’s well worth the effort.

2 chicken breasts, with skin and bone
2 inches fresh ginger, sliced
2 green onions, cut into sections
1 teaspoon sesame oil
kosher salt

Rinse chicken well
season generously with salt
place the chicken and stock in a pot and fill with cold water to cover by 1 inch
add ginger, green onions, and sesame oil
bring the pot to a boil over high heat, then immediately turn the heat to low to simmer
cook for about 20 minutes
immediately plunge cooked chicken breasts into an ice and water bath (this keeps the chicken moist and tender)

Reserve the poaching liquid

1/2 tablespoon oil
2 cloves garlic, grated
1 inch fresh ginger, grated
1 cup long-grain, uncooked
1 cup chicken stock (use poaching liquid)
1 teaspoon sesame oil

Wash the rice, exchanging clean water until it runs clear
allow rice to soaked in cool water for 10 minutes
drain the rice
heat oil over medium-high heat
add the ginger and the garlic and fry until fragrant (be careful not to burn the)
add drained rice and stir to coat with oil
cook for approximately 2 minutes
add the sesame oil, mix well
add 1 cup of reserved poaching liquid
add salt and bring to a boil
immediately turn the heat down to low, cover, and cook for 15 minutes
remove from heat and let sit, with lid still on for 5-10 minutes more

While your rice is cooking, remove the chicken from the ice bath
separate meat from bone and rub with the sesame oil
carve the chicken for serving

Chili sauce
squirt of lime juice
1 tablespoon reserved chicken poaching liquid
1 teaspoon sugar
1 tablespoon sriracha chili sauce
1 cloves garlic
1 teaspoon fresh grated ginger
1 tablespoon soy sauce

Combine in a blender or food processor until smooth

Serve with chili sauce, soy sauce, cucumber slices, and a bowl of hot broth, garnished with cilantro and scallions

April 29, 2014 at 12:44 pm Leave a comment

Asian-Style Pickled Vegetables


2 cups assorted vegetables, sliced long and thin

Pickling liquid
2/3 cup vinegar
1 cup water
1/3 cup sugar
1 tablespoon salt

Heat the pickling liquid until simmering and pour over sliced, jarred vegetables. Cover and let stand for a minimum of 1 hour.

September 15, 2013 at 12:45 pm Leave a comment

Green Beans with Soy Dressing

The dressing is great with asparagus as well.

2 handfuls green beans, trimmed and steamed
1 ounce soy sauce
1 ounce vinegar
1 clove garlic, grated
1/2 inch fresh ginger, grated
1 teaspoon sesame oil

Mix soy, vinegar, sesame oil, garlic, and ginger together
pour over freshly steamed, and still warm, beans
let stand in fridge or at room temperature for about an hour

June 28, 2012 at 11:02 am Leave a comment

Singapore Noodles – A relatively small batch

This dish of stir-fried vermicelli, primarily seasoned with curry, is Chinese in origin, and actually unavailable in Singapore. The recipe is very flexible and can be altered to accommodate any combination of veggies and protein; great for cleaning out some leftovers in the fridge. So all ingredients and measurements listed are approximations. Feel free to swap in any of your favorites. Takes quite a bit of prep, as most Chinese dishes do, but well worth the effort.

8 ounces noodles, cooked (vermicelli, rice sticks, bean thread, your choice)
1 egg, beaten
12 or so shrimp, cooked and shelled
1 chicken breast, cooked and shredded
1/4 cup pork product, diced and browned (Chinese bbq pork, ham, bacon)
1 rib celery, thinly sliced on the diagonal
1 carrot, shredded
1 small onions, thinly sliced
1/2 green pepper, thinly sliced
1 clove garlic, minced
2 teaspoons prepared curry powder
1/2 cup chicken stock or water
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
a splash of fish sauce
a handful of bean sprouts

If you haven’t cooked the pasta and/or browned the protein, do so now individually, and set aside.

Cook the beaten egg in an oiled, large nonstick pan over medium heat
swirl to form thin layer on bottom of pan and cook until set
remove from pan, cut into strips, and set aside.

Heat more oil in the same pan over high heat
sauté carrot, onion, celery, green pepper, and garlic until tender

Add curry powder and stir for approximately 20 seconds
add stock, soy sauce, sesame oil, and fish sauce, mix well
add the cooked noodles and toss well
cover and simmer for about 2 minutes

Uncover, add protein back to the pan and mix well
when liquid is completely absorbed, toss in bean sprouts, warm through, and serve

If you like this dish spicier, season to taste.

March 5, 2012 at 8:09 pm Leave a comment

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