Last night was dreary and cold so Issay and I decided to cook up some Sundubu, his favorite Korean dish.
Sundubu consists of lots of Korean chili powder, clams, some pork or chicken, and mushrooms.
I based my recipe off of the one I found at My Korean Kitchen.
I used:
2 tbsp of Korean chili powder
1 tbsp oil
3 cloves of garlic, minced
1 chicken breast, cut into thin strips
1/2 onion, minced
2 sheets of konbu (dried seaweed)
1 1/2 lbs of live clams
2 cups hot water
1 pack of firm tofu, cut into 1 inch cubes
1 pack enoki mushrooms, cut into pieces
1 pack oyster mushrooms or button mushrooms, cut into pieces(we used shitake but the taste was a bit too strong)
2 stalks of green onion, minced
1- 2 tsp salt to taste
1 tbsp soy sauce
1 tsp sesame oil
1 tsp crushed black pepper
Soak the clams in a bowl of water with a tsp of salt so they spit up the sand for about 30 min. Drain, wash, and set aside. Soak the konbu in 2 cups water for 30 min. Reserve the water and cut up the soft konbu into thin strips.
Stir fry chili powder and garlic in oil till fragrant. Add the chicken and onions and stir fry till lightly browned. Add clams and stir fry. Add the hot water and water from konbu and bring to a boil.
Add the tofu and konbu and boil for a minute. Then add the oyster and enoki mushrooms and boil for a minute. Add green onion, salt, soy sauce, sesame oil, and black pepper. Boil for another minute. Serve over hot rice.
Before serving, crack a raw egg into the bowl and mix into the soup to make it creamy! Perfect for a rainy day.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Monday, September 21, 2009
Thursday, September 10, 2009
Lecso! Hungarian Pepper Stew
Previously posted August 2009 on my Facebook:
Last night I decided to make some Lecso, a Hungarian veggie stew in order to use up all the banana peppers my coworker brought.
I followed the general recipe on About.com. It came out really tasty considering I went for the low fat version by first sauteeing chicken breasts, removing them, then sauteeing the veggies in the left over oil. I think that next time I will first sautee up some bacon. Use a LITTLE of the bacon fat and the chicken oil to fry the veggies to give it a smoky taste. Then crumble up the bacon to stir into the stew.
Piotr was very against the idea of using bacon in Lecso so if you like you can use polish styled sausages and keep it low fat by just adding a small chunk that's been finely diced.
http://easteuropeanfood.about.com/od/hungarianvegetagbles/r/lecso.htm
Try this recipe with some crusty garlic bread and a nice dry red wine on a cold night and you'll love it. If it's not thick enough you can take an egg, beat it, temper it with some of the sauce, then use the egg to thicken the stew when you turn off the fire. It's super tasty with the egg!
Updated about 2 weeks ago · Comment · Like
Last night I decided to make some Lecso, a Hungarian veggie stew in order to use up all the banana peppers my coworker brought.
I followed the general recipe on About.com. It came out really tasty considering I went for the low fat version by first sauteeing chicken breasts, removing them, then sauteeing the veggies in the left over oil. I think that next time I will first sautee up some bacon. Use a LITTLE of the bacon fat and the chicken oil to fry the veggies to give it a smoky taste. Then crumble up the bacon to stir into the stew.
Piotr was very against the idea of using bacon in Lecso so if you like you can use polish styled sausages and keep it low fat by just adding a small chunk that's been finely diced.
http://easteuropeanfood.about.com/od/hungarianvegetagbles/r/lecso.htm
Try this recipe with some crusty garlic bread and a nice dry red wine on a cold night and you'll love it. If it's not thick enough you can take an egg, beat it, temper it with some of the sauce, then use the egg to thicken the stew when you turn off the fire. It's super tasty with the egg!
Updated about 2 weeks ago · Comment · Like
Pressure Cooker Chicken and Veggy Soup
Originally posted May 2009 on my Facebook:
Went crazy today at the grocery store over the beautiful fresh produce. And still spent less than $15! Anyway I used my trusty pressure cooker and was thankful it didn't take off into space even though I totally stuffed it passed the "do not exceed this mark" line in the pot... I know someone is shaking his head as he is reading this so I'll pretend not to notice.
I used these veggies but you can totally add other ones like bell peppers, cauliflowers, mushrooms etc. And you can use other types of meats.
Veggies:
1 eggplant
1-2 red skinned potato
1-2 zucchini
4-5 stalks celery
1 carrot
1 onion
1 ear of fresh corn, raw
5-6 (lots and lots) of garlic
5-6 ripe tomatoes (I used half vine ripened and half beefsteak) or 1 can whole stewed tomatoes
4 tbsp tomato paste
1 beef/chicken bullion cube (or just a cup of chicken or beef stock. Omit the water mentioned below!)
1 tbsp dried basil or some type of italian or french herb mix that you like
1 cup hot water
2 pieces of whole chicken breast (I did bone in breasts which I cut off and then tossed in the bones to add gelatin to the soup)
Cut eggplant in half length wise. Rub salt on it and place face down on paper towel to drain out bitterness for few minutes. Chop int 1 inch pieces. Chop all veggies into 1 inch pieces. Mince the garlic. Quarter the tomatoes. Brown every thing. I did onions with garlic separately from the other veggies. Add the veggies to the pressure cooker. Shave the raw corn into the pot. Brown the whole chicken breasts. Add to the cooker. Add the fresh tomatoes, bullion cube, herbs/spices and water (no need to stir, will mix together when pressurized).
Close pressure cooker and bring to pressure on high until gauge rocks. Let gauge rock for 8 minutes. Cook in sink, depressurize, open and stir. At this point if you could not fit in other veggies (I had 4 more tomatoes to add), I added them and returned the pot to the stove. Close pressure lid and cook on high until pressure gauge begins to rock. Take off and cool.
Fish out the whole chicken breasts and cut them into bite size pieces or shred them. Add them back to the soup. The soup should be naturally creamy from the half melted potatoes and the melted eggplants.
If you want it to be more of a chowder, add 1/2 cup of half and half or evaporated condensed milk. But I like mine natural.
For the vegetarian version just cook the veggies with 2 cups of veggie stock and then toss in tofu or maybe some vegetarian sausages.
Don't be tempted to add more than 1 cup of water since the veggies will release their water under pressure and contribute moisture.
Enjoy!
Went crazy today at the grocery store over the beautiful fresh produce. And still spent less than $15! Anyway I used my trusty pressure cooker and was thankful it didn't take off into space even though I totally stuffed it passed the "do not exceed this mark" line in the pot... I know someone is shaking his head as he is reading this so I'll pretend not to notice.
I used these veggies but you can totally add other ones like bell peppers, cauliflowers, mushrooms etc. And you can use other types of meats.
Veggies:
1 eggplant
1-2 red skinned potato
1-2 zucchini
4-5 stalks celery
1 carrot
1 onion
1 ear of fresh corn, raw
5-6 (lots and lots) of garlic
5-6 ripe tomatoes (I used half vine ripened and half beefsteak) or 1 can whole stewed tomatoes
4 tbsp tomato paste
1 beef/chicken bullion cube (or just a cup of chicken or beef stock. Omit the water mentioned below!)
1 tbsp dried basil or some type of italian or french herb mix that you like
1 cup hot water
2 pieces of whole chicken breast (I did bone in breasts which I cut off and then tossed in the bones to add gelatin to the soup)
Cut eggplant in half length wise. Rub salt on it and place face down on paper towel to drain out bitterness for few minutes. Chop int 1 inch pieces. Chop all veggies into 1 inch pieces. Mince the garlic. Quarter the tomatoes. Brown every thing. I did onions with garlic separately from the other veggies. Add the veggies to the pressure cooker. Shave the raw corn into the pot. Brown the whole chicken breasts. Add to the cooker. Add the fresh tomatoes, bullion cube, herbs/spices and water (no need to stir, will mix together when pressurized).
Close pressure cooker and bring to pressure on high until gauge rocks. Let gauge rock for 8 minutes. Cook in sink, depressurize, open and stir. At this point if you could not fit in other veggies (I had 4 more tomatoes to add), I added them and returned the pot to the stove. Close pressure lid and cook on high until pressure gauge begins to rock. Take off and cool.
Fish out the whole chicken breasts and cut them into bite size pieces or shred them. Add them back to the soup. The soup should be naturally creamy from the half melted potatoes and the melted eggplants.
If you want it to be more of a chowder, add 1/2 cup of half and half or evaporated condensed milk. But I like mine natural.
For the vegetarian version just cook the veggies with 2 cups of veggie stock and then toss in tofu or maybe some vegetarian sausages.
Don't be tempted to add more than 1 cup of water since the veggies will release their water under pressure and contribute moisture.
Enjoy!
Chinese Meat Ball Soup - AKA Lion Head Soup
Originally posted May 2009 on my Facebook:
I grew up eating this soup and it is so easy to make I wanted to share it with my friends. The end product is a light broth infused with the sweetness of Napa cabbage and the flavor of the meatballs.
Serves 4-6
You'll need for the meatballs:
1 - 1.5 lbs of ground pork
2-3 cloves minced garlic
1 cup of chopped green onions
3 tbsp salt
2 tbsp sugar
3 tbsp soy sauce
2 eggs
2 tbsp corn starch
1/3 tsp sesame oil (optional)
For the broth:
1 large head of Napa cabbage, chopped into 4 inch pieces
Salt to taste, 1-2 tbsp
3 tbsp soy sauce
2 tbsp sugar
Optional: pieces of soft or medium firm tofu, which will puff up luxuriously in the broth
Put 4-6 cups of water in a large pot to boil. When the water hits boil, put in the cabbage and reduce to medium heat. In a large bowl, combine all the meatball ingredients until well mixed. Keep mixing depending on how firm you want the meatballs to be. The more you mix the more elasticity will develop and the harder the meatballs will be.
Heat some oil in a large skillet and prepare to brown the meatballs. I make mine about 2.5 inches in diameter but my mom used to make them 3-4 inches! Hence the name lionheads. But since the smaller meatballs brown better, I suggest the 2.5 inch size. Don't go smaller because then it loses that nice mouth feel of biting into a large meatball floating in sweet broth.
Wet your hands! This is important or the meat will sticking to them! Scoop up the meat and gently but quickly squeeze it out of the top of your fist through your thumb and index finger. This gets rid of air bubbles. Pat the meat blob into a ball and place in skillet. Turn after one sde is brown. Toss the browned meatballs into the pot of cabbage broth. Add the remaining broth seasonings and tofu. Bring back to high boil and reduce to low heat. Cook for about 20 minutes.
Serve with rice! We used to love mixing in the rice as a kid into the broth!
You can sub turkey or chicken for the pork. I don't recommend beef because that would make the broth too rich and fatty. It's meant to be a "clean" broth. Great for when people are sick.
I grew up eating this soup and it is so easy to make I wanted to share it with my friends. The end product is a light broth infused with the sweetness of Napa cabbage and the flavor of the meatballs.
Serves 4-6
You'll need for the meatballs:
1 - 1.5 lbs of ground pork
2-3 cloves minced garlic
1 cup of chopped green onions
3 tbsp salt
2 tbsp sugar
3 tbsp soy sauce
2 eggs
2 tbsp corn starch
1/3 tsp sesame oil (optional)
For the broth:
1 large head of Napa cabbage, chopped into 4 inch pieces
Salt to taste, 1-2 tbsp
3 tbsp soy sauce
2 tbsp sugar
Optional: pieces of soft or medium firm tofu, which will puff up luxuriously in the broth
Put 4-6 cups of water in a large pot to boil. When the water hits boil, put in the cabbage and reduce to medium heat. In a large bowl, combine all the meatball ingredients until well mixed. Keep mixing depending on how firm you want the meatballs to be. The more you mix the more elasticity will develop and the harder the meatballs will be.
Heat some oil in a large skillet and prepare to brown the meatballs. I make mine about 2.5 inches in diameter but my mom used to make them 3-4 inches! Hence the name lionheads. But since the smaller meatballs brown better, I suggest the 2.5 inch size. Don't go smaller because then it loses that nice mouth feel of biting into a large meatball floating in sweet broth.
Wet your hands! This is important or the meat will sticking to them! Scoop up the meat and gently but quickly squeeze it out of the top of your fist through your thumb and index finger. This gets rid of air bubbles. Pat the meat blob into a ball and place in skillet. Turn after one sde is brown. Toss the browned meatballs into the pot of cabbage broth. Add the remaining broth seasonings and tofu. Bring back to high boil and reduce to low heat. Cook for about 20 minutes.
Serve with rice! We used to love mixing in the rice as a kid into the broth!
You can sub turkey or chicken for the pork. I don't recommend beef because that would make the broth too rich and fatty. It's meant to be a "clean" broth. Great for when people are sick.
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