Jade Avenue

| Doyd

jade avenue
Originally uploaded by doyd74

I’ve been swamped! Yes, I was so busy… I couldn’t even find time to write up a short blog thru my iPhone.  I’ve been meaning to share some photos on my blog but I truly want to spend at least 10-15 minutes of quiet time writing something and not thinking of other work to do.

I chose this new picture I took last April, I hope you like it.  My brother and sister-in-law gave this “Jade Avenue” sign to Jade during our trip to their home in New Jersey.  I wish I had seen the Amish County on that trip but our schedule was too tight.

I will try my best to post another recipe this weekend.  My daughter advised me to post the Filipino Pork and Chicken Adobo recipe.  I cooked it last night and she had two servings 🙂 You should try it!  It’s really tasty…

I will buy ingredients this weekend and will share my American Adobo recipe 🙂

Samgyetang (Korean/Chinese) Ginseng Chicken Soup

| Doyd

Samgyetang (Ginseng Chicken Soup)_4604902853_l

I’m sure most of you will like this recipe because it’s one of the easiest, nutritious and delicious soup of all time.

I consider this as one of our family’s comfort-soup aside from our classic Sinigang and Tinola.

This soup is made with Ginseng or other Traditional Vegetable Root Tea available in your Asian Market. It is believed by a lot of Asians to help cure and prevent ailments.

If and only “IF” your closest Asian Market do not have fresh or dehydrated ginseng, you can also use a couple of pure ginseng tea bags as a replacement.

Here’s how to make Korean/Chinese Ginseng Chicken Soup:

INGREDIENTS:

1 Whole medium size Chicken (or large cornish hen)

2 Stalks of Green Onion

1/4 cup of Garlic Cloves

1/3 cup of Glutinous Rice

7-10 pieces of Red Dates (Jujube)

Ginger

Ginseng (Fresh or Dehydrated)

5 pieces of Chestnuts

Cold Water

Salt and Pepper (optional)

Prepare all ingredients. Soak Glutinous Rice for 5 hours or overnight.

Wash your chicken and remove any excess fatty skin. Stuff the cavity of the chicken with the soaked glutinous rice, some garlic, half of the dates and chestnuts and some ginseng. Don’t forget to crush the ginger and add it as well.

Close the opening of the chicken with toothpicks. If you don’t have toothpicks, you can keep it open but place the chicken in a big pot carefully. Put in the extra garlic, ginseng, dates and chestnuts with the whole chicken then pour water enough to cover all the ingredients.

Start to boil for 20 minutes with a foil on top of the pot to cover. When boiling, make sure to remove all the scum to keep the soup clean and clear. Add more water if necessary. When it boils back, cover again with foil then simmer the soup for another 40 minutes to an hour on medium to medium high heat (depending on the kind of pot you’re using).

Before serving, you may add some freshly ground pepper and sea salt and some minced green onion.

Enjoy each slurp of this nutritious soup and each bite of the ginseng, dates, chestnuts, and tender young chicken. I love to eat the garlic on this soup because it melts in your mouth 🙂

If you have questions, feel free to comment and I will be glad to help answer your question/s so you can make your own version of this recipe.

Thanks for reading!!!

Dad and Mom’s Altar

| Doyd


mom’s altar

Originally uploaded by doyd74

  

 

Took this photo last Christmas day (2009) at my parent-in-law’s home in San Juan Manila. We stayed there for a couple of days and it was always refreshing to offer a prayer and visit their prayer room. 

Since the beginning of my marriage, I have learned a lot of simple Buddha teachings from my mother-in-law and it has provide my heart with more space to love others, not just myself and my family.

Makes me hungry

| Doyd

I saw this picture in my mobile phone’s photo gallery. We had this two Sundays ago after getting fresh produce and meats from the market. Doesn’t it make you hungry too?

I’ll be cooking pasta tonight so I have to start shredding this photo from my craving thoughts!!! 😦

There’s always another market day and I will look forward to this with a glass to chilled wine.

Homemade Kimch’i (김치)

| Doyd

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This is one of my favorite recipes and I’ve been saving to write about this on a special day like today.  But before I start, I want to thank Maangchi, my favorite cooking mentor for teaching me how to make this.

Not all people like Kimchi because of the strong sour smell.  I cannot blame them but a lot of other people (like me) love that smell anyway.  Years before, I honestly did not mind about what Kimchi is all about but when I started reading about Korean dishes, I became curious.

I first tried Kimchi at Korean restaurants as a side-dish.  It was appetizing to me because of the savory kick of spicy and sour sauce.  Then slowly, I appreciated the taste of the sauce and my palate started to want for more.

I only like the ones from the restaurant because it tastes more fresh.  I never had a store-bought Kimchi in our home and because of that, I realized I had to learn to make my own Kimchi 🙂  To me, it’s comforting to know what ingredients I have used on my recipes.  Then I am more confident serving food to my family knowing that they are eating homemade dishes by me.

I hope you enjoy learning this recipe as much as I did.  I will make a new batch this weekend 🙂

INGREDIENTS:

  • 2 medium Napa Cabbages
  • 2 medium Korean Radishes (Daikon), cut into 1 inch cubes (leave some for the porridge, julienned)
  • Sea Salt
  • 1 big Onion
  • Ginger
  • 10-15 pieces of Garlic (I like to use a lot!)
  • Green Onions
  • Asian Chives
  • Hot Pepper Powder (pick a nice one that’s bright red)
  • Fish Sauce
  • Sweet Rice Powder

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Cut the cabbages in half, then slit each half through the core, but NOT through the rest of the leaves.  Soak each piece in cold water and liberally sprinkle some salt (about 3/4 cup of Sea Salt per medium cabbage), then set aside for 2 hours.

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Salt the diced radishes too and leave for 2 hours as well.  After 2 hours, turn the pieces of cabbage and radishes over so they are salted evenly. Leave for another 2 hours (Total of 4 hours of salting).

Prepare the porridge.  Put 1/2 cup sweet rice powder and 3 cups of water in a sauce pan and cook over medium high heat while stirring constantly.  Add 1/4 cup sugar then cool it down.  After 4 hours, wash the cabbages and radishes in a cold tub of water… wash 3-4 times making sure you soak it well in water to REMOVE ALL the salt.

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To the porridge, add 1 cup good quality fish sauce, 2-6 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-3 tbsp. of minced ginger, 1 large minced onion. (I use my food processor to mince and crush the ingredients on this part)

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Mix the porridge and continue washing the cabbages and radishes.

Take a look at my photos and see how I soak the cabbages in water to make sure all the salt is removed.

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Prepare the following:

  • 7-12 diagonally sliced green onions
  • 2 cups asian chives cut into 2 inches in length
  • 2 cups of shredded korean radish (left-over from the cubes that you used before)

Combine the porridge and the ingredients above.

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Make sure the water from the cabbages drip off before starting to spread the paste on the leaves.  You will see on my slideshow how my paste looks like (it will make you salivate if you love Kimchi like me – LOL!)

Start spreading the paste on the leaves and leave some paste for your cubed radishes (Kaktugi).  Put your homemade Kimchi into an air-tight sealed container or glass jar.

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Make sure you use a clean spoon each time you get a portion of your Kimchi when you eat. Also, press down on your Kimchi after getting your serving to make sure there is no air in between your cabbages. Eat this fresh or wait until it’s bubbly and fermented.

Put the Kimchi container at room temperature for a day then keep it in the refrigerator after the first day of fermentation. In a few days, you will see some bubbles and you will start smelling the sour Kimchi. That means it’s ready being fermented.

Enjoy your Kimchi!!!!

 

Related Articles:

MAANGCHI where I learned how to make Kimchi

 


Japchae Recipe (jabchae, chapch’ae, 잡채, 雜菜)

| Doyd

 

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more about “Japchae Recipe“, posted with vodpod

 

I first tasted this as a side-dish at a local Korean restaurant here in Irvine. Then back in 2008 after downloading the podcasts at Maangchi’s website, I tried her version of Japchae and loved it!

My family loves noodles and we cannot live without it.  After eating all rice as our staple, we often crave for noodles for a change.

This recipe I am sharing is a recipe I got from the backside of a pack of my favorite Korean Vermicelli and I’d like to share it to you with a few of my personalized touch.

INGREDIENTS:

300 g. of Korean Vermicelli

1 medium Carrot

150 g. of Beef or Pork (you may adjust the amount)

1 medium Onion

5-8 pieces of Dried Shiitake Mushrooms

1 Egg (I use egg substitute)

1 bunch of Spinach (to me, the more the merrier!)

Olive Oil

Slice meat into bite sizes or strips and mix well with the meat seasoning (see below). Slice the re-hydrated mushrooms and season with soy sauce and sugar.  Wash and blanch spinach in boiling water, drain and squeeze the excess water.  Season with sesame oil and salt.

Slice the onion and the carrot into strips, stir fry with a pinch of salt.  Since I use an egg-substitute, just spread the mixture into a frying pan with oil on medium heat to make a thin flat egg crepe.  When done, fold and slice into thin long strips.  Stir fry the seasoned meat and mushroom separately on the frying pan.  Cook the dry vermicelli in boiling water for 6 minutes (or depending on the package instructions of the brand you are cooking).  Rinse in cold water and drain.  Boil 3 tbsp. of soy sauce, 1/4 cup water, 4 tbsp. of sugar (splenda), 1/2 tbsp. of sesame oil, 1/4 tsp. black pepper, 1/2 tsp. grounded roasted sesame seed on the deep frying pan and add the cooked vermicelli and stir well under low heat until it is shiny.

Mix all ingredients prepared separately.  Garnish with the strips of egg and some chopped green onions.

*** Meat Seasoning – 1 Tbsp. Soy Sauce, 1 Tsp. Sugar, 1 Tsp. minced Garlic, 1 Tsp. Sesame Oil, Black Pepper and Salt

Stuffed Squid

| Doyd

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more about “Stuffed Squid “, posted with vodpod
STUFFED SQUID IS ONE OF MY HUSBAND’S FAVORITE DISH.  WE USED TO EAT THIS AT A SMALL OUTDOOR CHINESE RESTAURANT IN AN AREA AT QUEZON CITY, MANILA ALSO KNOWN AS DELTA.  FUNNY I JUST ASKED MY HUSBAND NOW AND HE STILL REMEMBERS THE NAME OF THAT PLACE, “ONGPIN’S DELIGHT.”  I WONDER IF IT’S STILL IN BUSINESS TO DATE.
WE USED TO EAT THERE DURING OUR LUNCH BREAK FROM OUR WORK AT WEST AVENUE.  THIS WAS AT MY FIRST JOB AFTER GRADUATING FROM COLLEGE, AND THE PLACE WHERE MY HUSBAND AND I FIRST MET 🙂  ANYWAY, THIS IS MY VERSION OF THE STUFFED SQUID:
INGREDIENTS:
  • 1 MEDIUM TO LARGE SIZE SQUID (DEPENDING ON HOW BIG YOU WANT IT)
  • BUNCH OF GREEN ONIONS
  • FLOUR
  • EGG
  • COLD WATER
CLEAN THE SQUID.  REMOVE EVERYTHING INSIDE.  FOLD THE GREEN ONIONS IN HALF AND PUSH THEM INTO
THE SQUID.  MAKE A TEMPURA BATTER WITH FLOUR, ONE EGG AND COLD WATER.  DO NOT OVER MIX THE BATTER.
DIP THE ENTIRE STUFFED SQUID AND FRY IN OLIVE OIL ON MEDIUM HEAT.  MAKE SURE ALL SIDES ARE WELL DONE
BEFORE SERVING.  SLICE THE COOKED SQUID AND TOP WITH YOUR FAVORITE SAUCE.  NOTE THAT I DO NOT PUT ANY SALT BECAUSE I ALREADY PUT SOY SAUCE INTO MY CLASSIC BROWN SAUCE COOKED WITH CRISPY FRIED GARLIC, WATER, SOY SAUCE, SALT AND PEPPER, SPLENDA (OR SUGAR) AND CORNSTARCH WITH WATER TO THICKEN THE SAUCE.
THIS RECIPE IS VERY EASY TO MAKE AND REFRESHING TO EAT.

Philippine Tamarind Pork Soup (“American Sinigang”)

| Doyd

Philippine tamarind pork soup.
Originally uploaded by doyd74

Today, I want to share this all-time family favorite dish. Sinigang (as how we call it in Filipino) is a Philippine soup characterized by it’s sour flavor. To me it is somehow similar to Thai’s tom yam soup.

All the children in our family, both father and mother-side loves this soup. If we want the kids to eat a lot for dinner or lunch, just cook Sinigang 🙂

Here’s how to make it:

1 pound of Pork (short ribs, neckbone, belly, shoulder or even tenderloin)
1 large Tomato
1 medium Daikon (you can use Korean daikon too)
1 bunch or pack of Spinach
4-5 pieces of Taro corms (Gabi)
1 pack of Sinigang mix (can be purchased at a local Chinese/Filipino supermarket)
1 teaspoon of Fish Sauce

Cut/chop the pork into large bite sizes. Wash it well.
Boil 8-10 cups of water. Upon boiling, add the pork. Let it simmer for a few minutes. Remove all the pork scum or brown bubbles that forms on top of the soup making sure nothing’s left.

Add the tomatoes, sinigang mix and gabi. Reduce the fire to medium and cover the pot. Let it simmer for about 30 minutes.

Once the pork is tender, add the daikon and fish sauce. When daikon is cooked according to how you want it to be, you may add the spinach and simmer for another minute or two.

I call this my American Sinigang because I make it using the ingredients we have here in America. Originally, when I was small, my Dad would use pork neckbones and he would simmer it until the soup really tastes so good. Then he added water spinach (“kang-kong”) or yardlong beans/chinese string beans (“sitaw”), sometimes even eggplants and okra.

Most Filipinos like to cook Sinigang with a piece of green finger pepper. Here in the US, I use Korean green chili or anaheim peppers to enhance the taste while adding a little kick of spice to the soup.

Sinigang… a best-loved dish from my kitchen. Try it!!

Egg-coated Pollock Fish Nuggets

| Doyd

Pollock Nugget
Originally uploaded by doyd74

This is a very easy child-friendly dish. Again, this is a sure win for kids 🙂
Here’s how to make it:

INGREDIENTS:
Pollock fillet (I buy it from the Korean market at the frozen aisle)
2-3 Eggs (I use egg substitute)
2/3 cup all purpose Flour
1/2 cup of fresh milk
Salt and Pepper to taste

Mix together the flour, milk, eggs, salt and pepper to create a batter.

Cut the pollock into bite-size pieces, dip into the batter and pan fry with a little olive oil until cooked, golden and crispy.

I add a tiny pinch of salt onto the nuggets before serving.