Soba Noodle Soup with Tempura Shrimp

When it's cold out, the best way to beat the freezing temperature is to have a bowl of piping hot soup. There are, of course, a lot of delicious soup out there to eat, but Soba Noodle Soup with Tempura Shrimp has been on my mind lately, so I decided to fix it for dinner... and voilà! Garnished with sliced scallions, served with Narutomaki (Japanese Fishcake) & hard boiled eggs, this soup is an absolute winner.

Serves: 2 people

Ingredients:

- Soba noodles (2 rolls)

- 8 pieces of Narutomaki (Japanese fishcake) 

- 1 scallion, sliced

Dashi:

- 4 1/2 cup water

- 1/4 cup loosely packed kezurikatsuo (shaved bonito)

- 3" piece of dried dashi kombu

- 2 tbsp soy sauce

- 1 tbsp mirin

- 2 tsp sugar

- Salt to taste

Shrimp Tempura (Makes 12 pieces):

- 12 large shrimp

- 1 egg

- 1 cup all purpose flour

- 1 cup iced water

- Vegetable oil for frying

- Flour for dusting

Directions:

For the dashi, bring the water to a boil in a pot. Once it boils, turn the heat down to maintain a gentle simmer (boiling makes the stock cloudy). Put the dry bonito flakes into a disposable soup bag and tie the top. Drop the satchel in the water along with the kombu. Let this steep for about 30 minutes, then discard the soup bag. Add the seasonings to make the soup base.

For the shrimp, remove heads and shells from shrimp without removing tails. Devein the shrimps. Make two or three incisions on the stomach side of the shrimp to straighten them. Lightly press the back of shrimp to straighten. Remove the dirt from the tails of shrimp, using a knife. Dry shrimps on paper towels. Beat an egg in a bowl. Add ice water in the bowl. Add sifted flour in the bowl and mix lightly. Heat the oil to 340-350 degrees F. Lightly flour shrimp. Pick the tail and dip shrimp in the tempura batter. Immediately deep-fry the shrimp until crisp.

Boil a large pot of water and boil the soba for the length of time specified on the package. When they’re done, rinse them under cold water and set aside.

Transfer the soba into two bowls, top them with narutomaki, hard-boiled eggs, tempura shrimp, and scallions. Pour the dashi broth over everything, serve immediately. If you like an extra color and kick, you can serve the soba with shichimi togarashi (Japanese 7 spice chili flakes).

Cabbage Rolls

A cabbage roll is a comfort food of the Balkans, Central, Northern, and Eastern Europe, as well as West Asia. It's basically a dish of cooked cabbage leaves wrapped around a variety of fillings. The one that I made here is the one they usually make in Eastern Europe; served with a dollop of sour cream, this meal is simply satisfying!

Ingredients:

- 12 large cabbage leaves

- 1 cup cooked white rice

- 1 egg, beaten

- 1/4 cup milk

- 1/4 cup minced onion

- 1 lb extra-lean ground beef

- 1 1/4 tsp salt

- 1 1/4 tsp ground black pepper

- 1 (8oz) can tomato sauce

- 1 tbsp brown sugar

- 1 tbsp fresh lemon juice

- 1 tsp Worcestershire sauce

Directions:

1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.

4. Cover, and cook on Low 8 to 9 hours.

5. Serve with a dollop of sour cream.

Char Siu Bao (Chinese BBQ Pork In A Bun)

If you're familiar with Chinese food, then you'll recognize Char Siu (Chinese BBQ Pork Belly). There are so many ways to eat it; You can eat it with rice, ramen, in a bun, on a piece of bread, or simply munch it as it is.. Whichever way you pick, you can never get enough of this famous pork dish! 

Today I'd like to share with you how to make Char Siu Bao (you serve it in buns). You can fix this the easy way, which means you get the Char Siu Sauce (Lee Kum Kee is the best in my humble opinion) and ready-to-eat steamed buns that are available at most Asian grocery stores; Or the not-so-easy way, which means you will need quite a bit of time to make this from scratch. What I'm gonna show you is the one that I made literally from scratch... Now we're talking, let's do this, folks!

Ingredients:

- 1 lb Skinless pork belly, cut into 2 long strips

- 2 tbsp Finely chopped garlic

- Scallions, thinly sliced

For Char Siu Sauce:

- 2 pcs Chinese fermented red bean curd 

- 1 tbsp Maltose (can be substituted to honey)

- 1 tbsp Chinese Shaoxing wine

- 1 tbsp Soy sauce

- 1 tbsp Oyster sauce

- 1 tsp dark & thick soy sauce

- 1 tsp five-spice powder 

- 1/4 tsp white pepper powder

- 3 1/2 oz (100gr or 8 1/2 tbsp) sugar

For the buns:

- 1 envelope (1 1/2 tsp) active dry yeast

- 3/4 cup warm water, plus more as needed

- 2 tbsp plus a pinch sugar, divided

- 2 tbp neutral flavored oil such as grapeseed, sunflower seed, or safflower, plus more for oiling the bowl

- 2 tsp baking powder

- 2 1/2 cups (12 1/2 oz) all-purpose flour

Directions to make the pork:

1. Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge.

2. The next day, heat the oven to 400 degrees F (200 degrees C).

3. Place the pork belly on a wire rack and bake for 15 minutes.

4. Removed from oven and turn the pork belly over, brush the remaining Char Siu sauce over and place the pork belly back in the oven for another 15 minutes or until cooked. The Char Siu will look dark in color, it’s normal.

5. Slice the Char Siu into thin and bite-size pieces.

Directions to make the buns:

1. In a glass measuring cup with a spout, combine the ¾ cup warm water, yeast, and pinch of sugar. Stir to combine. Let sit for 10 minutes or so, until the mixture is frothy. Stir in 2 tablespoons oil,

2. Combine the flour, baking powder, and the remaining 2 tablespoons of sugar in the bowl of a stand mixer, Cuisinart, or a large bowl and mix to combine. With the mixer running (or while stirring by hand) add the yeast mixture in a slow, steady stream, mixing until the dough comes together in a ragged ball. The dough should hold together and be a bit sticky to the touch. If needed, add an additional 1 to 4 teaspoons of warm water while mixing. Turn the dough out onto a board and knead by hand 3 or 4 times to form a nice, smooth ball.

3. Oil a large bowl and place the dough in it, turning once to coat with oil. Cover with plastic wrap, pressing the wrap directly onto the dough. Set in a warm place, such as on your kitchen countertop, and let rise for 1 hour, during which time it should at least double in size.

4. Turn the dough out onto a lightly floured board and split it into to 2 roughly equal-sized pieces. Roll each piece into a log and, using a knife, cut each log into 8 roughly equal-sized pieces. Roll each piece into a ball and then, using a rolling pin, roll each into an oval about 3 inches wide by 4 ½ inches long and ¼-inch thick. Fold each oval in half to make a semi-circle. Set each bun on a small square of parchment paper.

5. To cook the buns, place them in a steamer basket (Don’t crowd the basket as the buns will puff up as they cook and will stick together if they are too close. You may need to cook them in several batches. If you have stacking bamboo baskets, you can stack 3 baskets at a time.) Set the steamer over boiling water and cook for about 10 minutes.

6. Serve the buns with the meat and sliced scallions to garnish.

Paila Marina (Chilean Fish Stew)

I made this dish last night and it was such a big hit! It was originally inspired by one of the Breaking Bad episodes; the one when Gustavo Fring invited Walt to come over his house one night, and he served this Paila Marina for dinner. When I saw that episode, I knew I just had to make it. I love seafood, and this special Chilean fish stew is all the seafood you can get in one bowl! I can't speak to its authenticity, however, I can speak to its beautiful, clean, effortless flavor... Yum!!

Ingredients:

- 1/4 cup olive oil

- 1/2 large onion, chopped

- 1 tablespoon minced garlic

- 1 1/2 lb cod or other firm white fish, cut into chunks

- 1/2 cup white wine or chicken broth

- 1 teaspoon salt

- fresh ground pepper

- 1/2 lb crab meat

- 1 lb peeled large shrimp

- 1 lb clams in the shell

- 1/4 lb scallops

- 1/4 lb sliced calamari

- 1 cup chopped cilantro

Directions:

In a large skillet, heat olive oil over medium-high heat. 

Add the onion and cook about 3 minutes, or until just softened. 

Add the garlic and continue cooking for 2 more minutes.

Reduce the heat to a simmer and add the cod and wine or broth and salt and pepper. Cover and simmer for 5 minutes. 

Add the crab, shrimps, clams, scallops, and calamari. Simmer until the shrimp is pink and the clams have opened (discard any that do not open). 

Add salt and pepper to taste, add cilantro and serve!

Wonton Breakfast Cups

If you hear about wonton wrappers, you will think of dumplings, potstickers and such; Though they are so delicious to eat, you may want to try this cool idea: Wonton Cups for breakfast (or brunch, or whenever)! It's almost like eating quiche, but with a twist. I made a batch this morning with red bell pepper & ham (but really, you can use any kind of topping: sausage, bacon, mushrooms, onions, etc); The next thing I knew, they were gone in a few minutes... What can I say, they are a favorite in the family!

Makes: 12 Wonton Cups

Ingredients:

- 12 Wonton Wraps

- 3 Eggs

- 2oz Cheese, shredded (I use mild cheddar)

- 3 (thick cut) Ham slices; cut into small slices

- 1/2 Red bell pepper, diced

- 1/2 tbsp Garlic powder

- 1 tbsp Hot sauce (optional, any kind)

- 1/2 tbsp Onion powder

- 1 tsp Salt

- 1 tsp Pepper

- 1/4 cup Milk

Directions:

1. Preheat oven to 400F degrees

2. Grease muffin tins, put a wonton wrap to each muffin cup and add a little sprinkle of cheese to the bottom; Bake for about 5 minutes

3. Combine the eggs, garlic powder, hot sauce, onion powder, salt, pepper, and milk; Whisk together until the eggs are light and frothy

4. Add the pepper and ham pieces to the egg mixture

5. Pour in egg mixture and top with cheese

6. Bake for about 10-12 minutes (or until the eggs are set & the wontons are a crisp golden brown)

7. Remove and eat!

Pan Fried Dumplings with Pork, Shrimp, and Cabbage (Chinese Potstickers)

Tonight is Chinese New Year's Eve. For most Chinese people, it is the time for the whole big families to get together, share happiness, and feast! There are a lot of different kinds of food that are cooked for this festivity, but traditionally there has to be tangerines/oranges, fish, long noodles, sweets, and dumplings; those are simply the symbols of abundance of happiness, prosperity, fortune, and good luck. So here is my way of welcoming the year of the goat, eating lots and lots of dumplings & oranges! It's so easy to make yet so delicious. 

Happy Chinese New Year to all of you who celebrate it, Gong Xi Fa Cai!

Makes: 24 dumplings

Ingredients:

1 pack dumpling wrappers (round-shaped) or homemade dumpling wrappers

Oil, for pan-frying

150 ml water, for steaming

Chinese black vinegar or ponzu, for dipping

For the filling:

8 oz ground pork

4 oz shelled and deveined shrimp, cut into small pieces

2 oz cabbage, finely shredded

1 heaping teaspoon grated ginger

1 heaping teaspoon chopped scallion

2 tablespoons soy sauce

1 teaspoon Shaoxing wine

1/2 teaspoon sesame oil

3 dashes white pepper

Pinch of salt

Directions:

1. Prepare the filling by combining all the ingredients together. Use a spoon to mix well.

2. To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1/2 heaping tablespoon of the filling onto the center of the wrapper. Do not overfill.

3. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper.

4. Fold the dumpling to form a half-moon shape and pinch the edges backward to look like a Chinese ingot. Press and seal tightly. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.

5. Heat some oil in a small skillet or pan over medium heat. Arrange 8 dumplings on the skillet or pan. Pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes.

6. Add 50 ml water to the skillet or pan and turn the heat to high. Cover the skillet or pan with its lid and let steam. Turn the heat back to medium as soon as the water has completely evaporated.

7. Add some oil to the pan again and continue to pan-fry the dumplings until the bottoms turn golden brown and become crispy.

8. Repeat steps 5–7 for the remaining dumplings.

9. Serve the dumplings warm with the dipping sauce of your choice.

Huevos Rancheros

Fixing a healthy, nutritious, and yummy breakfast for your family can be really challenging especially if you only have little time to make it. So you know what I do? I make my weekly menu plan (and yes, that includes breakfasts, lunches, dinners, even snacks)! With that, I know exactly what ingredients I need and what kind of dishes I will make. 

So today I made this special Huevos Rancheros for breakfast, and to my surprise, even my children loved it too! If you love Mexican food, then you'll definitely want to try this one. Buen provecho!

Total Time: 35 min

Prep: 10 min

Cook: 25 min

Yield: 2-4 servings

Ingredients: 

- One 15oz can whole peeled tomatoes, undrained

- 1/4 cup fresh cilantro leaves, plus more for garnish

- 1/4 cup diced yellow onion 

- 1 large clove garlic, peeled and smashed

- 1 jalapeno pepper (seeded if desired)

- 1/2 teaspoon salt

- 5oz cured chorizo, casings removed, diced

- Vegetable oil

- Four 6" corn tortillas, plus more for serving, optional

- One 16oz can refried beans, optional

- 4 large eggs

- 1 avocado, pitted, peeled, and diced, for garnish

- 3/4 cup (3oz) crumbled queso fresco, or grated Monterey Jack, for serving

Directions:

In a food processor, combine the tomatoes (with juices), cilantro, onions, garlic, jalapeno, and salt; puree until smooth. Transfer the sauce to a small skillet and simmer over medium heat until slightly thickened, about 10 minutes. Cover and keep warm over low heat.

In a large skillet over medium-high heat, cook the chorizo until browned, about 5 minutes. Add to the sauce and cover again.

Add 1 tablespoon vegetable oil to the fat in the skillet. Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds. Flip and cook for 30 seconds more. Transfer to an individual plate. Cook the remaining tortillas, adding a bit more oil to the pan if necessary.

Heat the refried beans if using, in a small saucepan. Spread the beans on the tortillas.

Add another tablespoon of oil to the skillet. Working in batches, crack the eggs into the skillet. Cook until the bottoms are set and the edges golden, 1 to 2 minutes. Turn the heat to medium-low, cover and cook until set, about 1 minute more. Place 1 egg on each tortilla and spoon the warm sauce over the eggs. Sprinkle with the avocado, cheese and additional cilantro. Top with a dollop of sour cream.