Tag Archives: asian

Mapo Tofu


This is a great dinner. It uses a few unusual ingredients but any good oriental market should have them. its got some heat but isnt blazing hot

2 Tbsp fermented black beans
14 1/2 oz can chicken broth
5 Tbsp chili bean paste (or sambal oleck if easier to find)
2 Tbsp rice wine
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sugar
1 tsp ground sichuan peppercorns

2 Tbsp oil
1 lb ground pork
1 Tbsp minced garlic
2 tsp minced ginger
2 lbs firm tofu,drained and cut into 1″ cubes
2 Tbsp cornstarch dissolved in 4 Tbsp water
1 scallion green part only thinly sliced

Rinse the fermented beans and crush with the back of a spoon
add the rest of the sauce ingredients and set aside

Heat a wok over high heat until a drop of water sizzles on contact
add the oil
stir fry the pork until lightly browned,about 2 minutes
add the ginger and garlic and stir fry 30 seconds
pour the sauce into the wok and bring to a boil
reduce heat to simmer
gently place the tofu cubes into the wok and gently stir to coat with sauce
simmer 3 minutes
add the cornstarch mixture and gently stir to thicken
sprinkle the scallions over all and serve hot.

vietnamese pressure cooked beef stew (Bo Kho)


I found this recipe online and made a few changes. I cooked it in my insta pot although a regular pressure cooker would work as well

1 Tbsp butter
2 1/2 lbs boneless beef short ribs,brisket or chuck roast cubed into bite sized pieces
1 onion diced
2 tsp madras curry powder
2 1/2 Tbsp freshly grated ginger
28 oz can diced tomatoes drained
3 Tbsp fish sauce
2 Tbsp apple sauce
1 stalk lemon grassed outer layers peeled and finely diced
2 whole star anise
1 bay leaf
1 cup beef broth
1 Lb carrots chopped into 1 inch pieces

melt the butter
brown the beef in batches and pour into a bowl
saute the onion until translucent
add the curry powder,ginger,tomatoes,fish sauce,apple sauce,star anise,lemongrass,bay leaf and the browned beef
pour in the broth and mix well

seal the pressure cooker.
if using an insta pot press the meat stew button,other wise bring to pressure and cook for 30 minutes under high pressure
release the pressure by running under cool water or using the release valve on the insta pot

add the carrots,return to pressure and cook 7 minutes (use the manual setting on the insta pot)

let sit 10 minutes for teh pressure to come down naturally. if not fully released after 10 minutes release using cold water or the release valve

can be served over rice

serves 4

spicy braised chicken drumsticks


based on a recipe in bon appetit. its got some spice but isnt real hot

10-12 chicken drumsticks
1 onion diced
8 grated garlic cloves
2 inch piece ginger,grated
1/4 cup soy sauce
1/4 cup gochujang (korean chili paste)
2 Tbsp sugar
1 tsp ground black pepper
1 Tbsp chinese rice wine
1 Tbsp sesame oil
4 cups chicken broth
4 Tbsp butter

mix onion,garlic,ginger,soy sauce,chili paste sugar,sesame oil,black pepper and rice wine in a bowl and set aside

in a large deep skillet melt the butter. add the chicken and lightly brown all over about 5-6 minutes total
add the sauce and cook 3 minutes
add the broth and bring to a boil
reduce heat to a simmer,partial cover and cook 50 minutes or so until chicken is done

serve over rice pouring some of the sauce over the chicken

korean style shortribs


1 1/2 lbs boneless short ribs thinly sliced (i bought bone in ribs and deboned them myself quickly)
lettuce for lettuce cups
1/2 asian pear grated (or a nice sized barlett if no asian pear available)
1 garlic clove minced
3 Tbsp soy sauce
1 1’2 Tbsp gochujang (korean red pepper paste)
1 Tbsp grated fresh ginger
1 Tbsp light brown sugar
1 Tbsp sesame oil

in a small bowl mix all the ingredients except the meat and lettuce
place the meat in a ziploc bag
pour in the marinade and chill 2-8 hours in the fridge

heat 1 Tbsp oil in a large skillet until hot
add the marinated meat
stir fry 5 minutes or so until the meat is cooked through

serve with the lettuce for rolling up

serves 4

Cauliflower “fried rice”


a low carb alternative to fried rice. you’ll never miss the rice
1 head cauliflower cut into florets
3 slices uncured bacon diced
1 small onion diced
1 Tbsp grated ginger
1/2 lb sliced mushrooms
2 eggs2 scallions thinly sliced
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp sesame oil

in a food processor pulse the cauliflower until its the size of rice kernels,set aside
in a small bowl beat the eggs
heat a wok until hot. add the bacon and cook until crisp. using a slotted spoon remove the cooked bacon and set aside
add the beaten eggs to the hot grease and cook until firm like a well done omelette. remove from the wok and chop
add the ginger to the hot bacon grease and cook 30 seconds
add the onion and stir fry 3 minutes
add the mushrooms and stir fry 4 more minutes
add the cauliflower,scallions and bacon.
stir fry 5 minutes
add the soy sauce and oyster sauce. stir fry one minute
return the chopped omelette to the wok and mix well.
sprinkle the sesame oil over all and mix

serves 3-4

Twice cooked pork


this recipe calls for a couple of asian ingredients from an asian grocery

1 1/2 lbs pork belly
1 Tbsp fermented black beans,rinsed and lightly smashed with the side of a spoon
1 Tbsp minced ginger
2 leeks thinly sliced
1 Tbsp vegetable oil

1 1/2 Tbsp soy sauce
1 1/2 Tbsp chinese rice wine or dry sherry
1 Tbsp gochujang (korean chili past,sambal oelek may work as a substitute,I never tried it)
1 tsp sesame oil
1 tsp sugar

place in pork belly in a pot of salted water. bring to a bil and simmer 40 minutes,skimming any foam that forms
drain and let cool,pat dry with paper towels and slice into 1/4 inch slices

while the pork is cooking mix the sauce ingredients together in a small bowl and set aside

heat the oil in a wok until hot. working in 2 batches stir fry the pork slices until golden brown. remove all but 1 tbsp oil from the wok between batches. place each batch on a plate lined with paper towels to drain

reheat the wok add teh ginger,black beans and leeks, stir fry 2 minutes until the leeks are soft. stir in the pork. add the sauce and stir to mix well

serves 2

Thai stuffed tofu


this can easily be made as a vegetarian dish by omiting the pork. its still is yummy

2 12oz packages extra firm tofu,drained
1 zucchini roughly chopped
1 onion peeled and quartered
1 jalapeno pepper,seeded
1 baby bok choi roughly chopped
5 shitake mushrooms (reconstituted if dried) finely chopped
4 cloves garlic peeled and (only 3 if vegetarian)
3 Tbsp minced ginger divided (only 2 if vegetarian)
1 egg
4 Tbsp fish sauce divided (only 2 if vegetarian)
1 Tbsp hosin sauce
1 Tbsp corn starch
1/2 lb ground pork (if using)

for the pork
mince 1 garlic clove
heat 1 tbsp oil in a skillet. add 1 tbsp ginger and the 1 minced garlic clove
saute 30 seconds. add the pork and saute until cooked through. remove from the heat and stir in 2 tbsp fish sauce. set aside


for the stuffing
place the zucchini,onion,jalapeno, 2 Tbsp ginger,2 cloves garlic,bok choi in a food processor, processes until they finley chopped into a paste. pour into a bowl and add the fish sauce,hosin sauce,egg ,shitakes and cornstarch. mix well. stir in the cooked pork if using. set aside

for the tofu
cut each block of tofu into 4 squares. slice each square diagonally into triangles. pat dry
heat 2 tbsp oil in a large skillet until shimmering. add the tofu and cook all side but one until brown (about 2-3 minutes a side)
remove the tofu and let sit until cool enough to handle
using a sharp paring knife cut a slit in the uncooked side. use a spoon to scoop out the insides leaving about 1/4″ on each side,carefully making sure not to go all the way through the tofu. stuff each triangle with the stuffing mix,filling to overflowing.
heat the oil remaining in the skillet until hot,adding another tbsp of oil if needed.
place each triangle of tofu,stuffing side down in the oil and let cook on medium high heat for 5 minutes

serve with rice

makes 4 servings