Nigiri, Sashimi, Maki
Yum yum!
I prefer the raw stuff :)
Monday, December 14, 2009
Bún riêu
50 oz of low sodium chicken or vegetable broth
3 cups water
7 oz of crab paste in soya bean oil (1 jar)
7 oz of shrimp paste in soya bean oil (1 jar)
4 large tomatoes cut into quarters
12 oz of tofu cubed (deep fry if you wish)
4 eggs
1 pkg of Bún (thicker is better)
2 garlic cloves minced
1 medium onion diced
1 bunch green onion chopped
1 tbsp tomato paste
1 tbsp shrimp sauce
2 tsp fish sauce
2 limes
(Fresh crab meat is also delicious)
Combine broth, water, onion, garlic, tomatoes, tomato paste and shrimp sauce in a large pot. Bring to a boil. In a separate bowl, mix the jars of crab and shrimp paste with fish sauce and eggs. Set aside. Once broth is boiling, turn down heat to medium and simmer uncovered until onions are translucent.
Follow instructions on package to cook rice stick noodles. Strain and drizzle 1/2 tsp of oil to keep from sticking. Set aside.
Back to the broth. Once onions are translucent, carefully pour the crab/shrimp paste mixture in and simmer for 30 minutes. In that last 10 minutes, add tofu.
In a big noodle bowl, place about 1/2 cup of rice stick noodle. Ladle as much broth as you want. Sprinkle with chopped green onion and serve with lime wedges and fresh mint. Should be enough for 4-5 servings.
3 cups water
7 oz of crab paste in soya bean oil (1 jar)
7 oz of shrimp paste in soya bean oil (1 jar)
4 large tomatoes cut into quarters
12 oz of tofu cubed (deep fry if you wish)
4 eggs
1 pkg of Bún (thicker is better)
2 garlic cloves minced
1 medium onion diced
1 bunch green onion chopped
1 tbsp tomato paste
1 tbsp shrimp sauce
2 tsp fish sauce
2 limes
(Fresh crab meat is also delicious)
Combine broth, water, onion, garlic, tomatoes, tomato paste and shrimp sauce in a large pot. Bring to a boil. In a separate bowl, mix the jars of crab and shrimp paste with fish sauce and eggs. Set aside. Once broth is boiling, turn down heat to medium and simmer uncovered until onions are translucent.
Follow instructions on package to cook rice stick noodles. Strain and drizzle 1/2 tsp of oil to keep from sticking. Set aside.
Back to the broth. Once onions are translucent, carefully pour the crab/shrimp paste mixture in and simmer for 30 minutes. In that last 10 minutes, add tofu.
In a big noodle bowl, place about 1/2 cup of rice stick noodle. Ladle as much broth as you want. Sprinkle with chopped green onion and serve with lime wedges and fresh mint. Should be enough for 4-5 servings.
Yaki Udon
udon noodles (prepared)
oil
2 garlic cloves, minced
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce (the thick and sweet kind)
1/2 teaspoon pepper
2 tablespoons mirin or rice wine
crushed chili pepper flakes, to taste
1/2 teaspoon sesame oil
1 lime, juice of
Stir fry it all together. Add in extra ingredients.
Some of my favorite extra ingredients:
Mushrooms
Tomatoes
Spinach
Baby Corn
oil
2 garlic cloves, minced
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce (the thick and sweet kind)
1/2 teaspoon pepper
2 tablespoons mirin or rice wine
crushed chili pepper flakes, to taste
1/2 teaspoon sesame oil
1 lime, juice of
Stir fry it all together. Add in extra ingredients.
Some of my favorite extra ingredients:
Mushrooms
Tomatoes
Spinach
Baby Corn
Scrambled Eggs or Omelette
2 or 3 eggs
2 or 3 tablespoons milk (respectively)
Break eggs into a frying pan. Add milk. Scramble while cooking. Add in any of the extra ingredients.
Some of my favorite extra ingredients:
Potatoes (cook beforehand)
Tomatoes
Mushrooms
Cheese
For omelettes: use the same ingredients.
2 or 3 tablespoons milk (respectively)
Break eggs into a frying pan. Add milk. Scramble while cooking. Add in any of the extra ingredients.
Some of my favorite extra ingredients:
Potatoes (cook beforehand)
Tomatoes
Mushrooms
Cheese
For omelettes: use the same ingredients.
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