Collected Yum

Ive made california rolls several times at home and the only thing hard about it is getting the rice perfect. So heres my favorite minimalist Mark Bittman's recipe for it: Time: 30 to 40 minutes, plus at least 2 hours’ resting 1 cup rice vinegar 3/8 cup sugar 2 tablespoons salt, plus a pinch 1 piece konbu (kelp), about 3 or 4 inches square 2 cups short-grain white rice 1 teaspoon sake, optional. 1. Combine vinegar, sugar and 2 tablespoons salt in a container and shake or stir until dissolved. Add konbu and let sit about 30 minutes before removing konbu and covering container. Let sit for at least 2 hours and up to several days. (Room temperature is fine.) 2. Wash rice in several changes of water until water runs clear. Combine with sake, a pinch of salt, and 2 1/2 cups water (if you’re using a rice cooker) or 3 cups water (if you’re cooking it on stovetop). Cook until water is absorbed, 38 minutes in a rice cooker, about 25 minutes in a covered pot over medium-lo...

I've already made this (see my dumplings recipe) but here is a more formalized recipe. Time: About 30 minutes 1/2 cup soy sauce 1 tablespoon rice wine 1 tablespoon sesame oil 1 tablespoon minced fresh ginger 1/2 pound shrimp, peeled and deveined 1/2 to 3/4 cup fresh cilantro leaves 1/4 cup roughly chopped scallions, white parts only 10 to 12 round dumpling skins Juice of 1 lime. 1. Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine. 2. Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the ...

6 sheets rice paper 2 large leaves of green lettuce, cut into small pieces 3 ounces rice vermicelli, cooked 1/2 cup cilantro, chopped 12 mint leaves 9 large shrimps, cooked, peeled, deveined and cut in halfs (Be creative, you can add more protein to your diet by using boiled pork, crab, or any other meat you have in mind) For the Dipping Sauce 1 tablespoons fish sauce 3 tablespoons warm water 1 1/2 tablespoons fresh lime juice 3/4 clove garlic, minced 1 1/4 tablespoons white sugar 1/3 teaspoon garlic chili sauce (Chirashi) 2 3/4 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts •Leave in rice vermiccilli in warm water for a few minutes until limp, drain and store in drige. •Dip the rice paper in a large bow of warm water so it will become soft (10 seconds in near boiling water) •Place the rice paper on a flat area, then stack small amount of lettuce, rice noddles, cilantro, mint leaves, and 3 haft shrimps •Roll the rice paper •In a small bow, mix the fi...

Ingredients Smoking mix: 2 cups (250g) soft brown sugar shopping list 2 cups (250g) long grain rice shopping list 2 cups (85g) jasmine tea leaves shopping list vegetable oil shopping list 4 salmon fillets, skin on salt, to season Put the sugar, rice and tea leaves into a bowl and mix together. Line a deep pan or wok with silver foil and pour in the mixture. Fit a trivet or rack on top. Place onto the hob to heat up. Season the salmon with salt Then once smoking a little, add the salmon to the trivet or rack. Drizzle with a little olive oil and cover with a tight fitting lid. Leave to smoke on the hob for 8-12 minutes depending on the size of the fish. Tips Tea-smoking generates a lot of smoke. Be sure that you open the windows and get as much ventilation as you can. You can use any tea or any herbs for the mix. I am thinking this weekend :D.

Super easy, will try this weekend! 3 large chicken breasts, boned and skinned, cut in half 1/4 c. flour 1 egg 1/4 tsp. baking soda 2 Tbsp. cornstarch 2 Tbsp. canola (or other vegetable) oil 1 tsp. salt 1 tsp. soy sauce Mix flour, egg, baking soda, cornstarch, oil, salt and soy sauce. Dip chicken into batter and fry until golden. Drain. Cut chicken crosswise into 1/2-in. slices. Arrange on a heated platter. Keep warm. Pour Lemon Sauce over and garnish with lemon slices. Lemon Sauce 1/2 c. water 1/2 tsp. lemon zest 1/4 c. lemon juice 1/4 c. honey 1 Tbsp. catsup 1/2 tsp. chicken bouillon 1/2 tsp. salt 1 clove garlic, minced 1 Tbsp. cornstarch 1 Tbsp. cold water Heat water, lemon zest, lemon juice, honey, catsup, chicken bouillon, salt and garlic to boiling. Mix cornstarch and water and stir in. Cook and stir for 30 seconds or until thickened.

I returned from a trip to Beijing last week. The entire experience was exhilarating, but the food experience completely blew me away :D. Upon my return I of course had to do quickly try out some recipes before I forgot how wonderful it all tasted. First in line was dumplings! Super easy! I made about 6/7 dumplings. Buy spring roll wrap thats available everywhere if you dont want to go through the trouble of making the dough and cut into relatively small squares. Take some shrimps / chicken / minced meat (or a mixture of them). Add soy sauce to taste. Add sambal oelek (hot sauce with whole chile flakes in it still) to taste. This is the south asian in me, to make it taste more like a Nepali momo. Add fresh cilantros. Little bit of onion if you like, very small amount. And a little bit of garlic. Put all of this into the food processor (moshla machine I call it) and pulse it untill its all mixed and everything is in small tiny pieces. Its better if it isnt a total paste because the consi...

I made this yesterday and it was sooooo gooooddddd!! 3 Boned chicken breast ½ cup Cashew nuts or peanut, fried 20 g Dried red chilies Frying oil 1 tbsp Szechuan red pepper corns (didnt have it so didnt use it) 1 stalk Spring onion Marinade: 1 Egg 3 tbsp Corn starch 1 tsp Salt Sauce: 1 tbsp Dark soya sauce ½ tsp Jiafan rice wine (didnt have it so didnt use it) ¼ tsp Mined garlic (used powdered garlic) ½ tsp Sesame oil (didnt have it so didnt use it) ¼ tsp Sugar ½ tsp Rice vinegar (didnt have it so didnt use it) ½ tsp Salt 1 cup Cornstarchy solution (1 cup water, chicken bullion, 2 tbsp corn start) Cut the chicken into 1" cubes. Mix with marinade for 30 minutes. In a small bowl, place all the ingredients for the sauce and mix well. Heat some oil in wok to 205C/400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 1 tablespoon oil. Heat oil and fry chiles until fragrant. Add pepper corn and spring onion, stirring and tossing together. Pour this on top of the frie...

made this yesterday with a whole duck and was a hit! ingredients: 1 duck (4 pounds),disjointed 2 tablespoons flour 2 tablespoons cornstarch 1 teaspoon salt 1/4 teaspoon pepper 3 tablespoons oil 2 cups thinly sliced scallions 1 tablespoon minced ginger root 2 minced garlic cloves 4 tablespoons soy sauce 4 tablespoons sherry (i used red wine, but sherry should be better) 1/2 cup chicken broth or water How to: Remove as much fat as possible from the duck. Roll in a mixture of the flour, cornstarch, salt, and pepper. Heat the oil in a deep skillet; brown the duck in it. Pour off the fat. Add the scallions, ginger, and garlic; cookfor 2 minutes, stirring frequently. Add the soy sauce, sherry, Ac'cent, broth or water. Cover and cook over low heat 1 hour or until duck is tender and all the liquid is absorbed.