Recipes

I love to go to Korean Tofu Houses where they serve a variety of soups with tofu. The soup is normally served in a hot clay (or is it stone) pot. They give you an uncooked egg to be broken and the white and egg yolk mixed with the soup. The soup, which you can order with seafood (usually with oyster, one of my favorites) or dumpling, may be ordered from mildly spicy to extra spicy. It's really good. However, I can't always feast on tofu even if I want to due to my fear that it could trigger my gout. But my children love it. Can you share any recipe? I can use it for my class on cultural topic about exotic food.

I'd love to learn how to make shabu shabu (sp?). It seems easy enough, but without someone telling me exactly how to make it, I know it'll get messy javascript:insertsmilie(' ')

Sarah,

first of all, I LOVE FOOD. I cook, eat out, anything as long as it involves food. As for tofu enchiladas, I learned this from a vegetarian friend of mine who decided to cook for us. I learn a lot from my friends. It's basically the same thing as any other enchilada except you subsitute meat like chicken with firm cut up tofu pieces. It's easy. Just get some tortillas (corn), fill them with tofu, cheese, and some sauce. Cover this all with more enchilada sauce and cheese. Bake until it's all melted and warm.

Btw, some great online cooking sources I use are epicurious.com and recipesource.com. The later has LOTS of great asian recipes. Check them out if you've never seen them before. This week I made a great citrus mayonnaise steak from online. Sounds weird but it tasted great.

Here's a quick way to make Tofu when I'm feeling really lazy. Take a brick of tofu and put it on a microwavable plate or bowl. Put a little oil (olive) on top, some oyster sauce, and some green onion. Microwave covered with a piece of paper towel. (Btw, never ever microwave with plastic. it creates dioxins which are carcinogenic). Its ready to eat. Simple, easy, and good to add to whatever else you're eating.

kevin,
I'll try this one. What other toppings do you recommend, aside from the green onions?
I'm fond of steamed fish, too. But I don't know how to make the sauce. Do you happen to know the recipe for the sauce for steamed fish? Thanks.

For steamed fish, what my mother always did was after steaming the fish, she added a bit of salt and green onions on the top of the fish.

In a separate pan, she heated up some oil (several table spoons), added ginger to the oil and maybe garlic. When the oil has infused the flavors of the garlic and ginger, she would carefully pour the hot oil all over the fish. When added a little soy sauce to it.

I havent tried this myself, but I've seen my mom do this many many times.

I forgot in the tofu enchiladas to add whatever stuff you like in it. ie. refried or black beans, veggies, etc.

Thanks Kevin. I'll try this one. I just wonder a bit if it is ok to use just any ordinary oil or olive oil would be a good choice, since there will also be some soy sauce poured into the ginger, green onion and perhaps, garlic. BTW, I like dipping some bread into a mixture of olive oil, and some dark sour sauce whenever I eat in an Italian restaurant. Is that in any way similar to the oil and soy sauce used for steamed fish minus the vinegar, maybe?

How tofu in terms of taste? Is it just as comparable? Economically, it makes total sense, since tofu is so affordable. I will try it and let you know what I think!

I need to eat fish more often. Every time I do see fish, I keep meaning to eat more but I soon have some meat replace the moment. The fish recipe sounds simple and yummy. I would like to try it. Chinatown has some of the best selection!

Here's an extremely easy and healthy fish recipe.

Broil a piece of salmon (fillet? For some reason, my mind is completely blank on what the proper term is) until it is cooked through, flipping it over once. Then simply top it with a mixture of soy sauce and rice wine vinegar or fresh lemon. You can also garnish with parsley or green onions and pepper.

Maybe I'm a bit biased because this is the way my mother always cooked it, but it's the best way to eat salmon. This is the way I've been eating salmon since I was a kid, and there's nothing that can beat it. I never eat salmon at Western restaurants because it's always covered in some heavy cream sauce or stuffed with something very salty. To me, simpler is always better.

As for the microwave tofu, I usually use olive oil compared to any other oils, but I dont think it'll make much of a difference. Olive oil is just the healthier one (more omerga 3 fatty acids)

I have two ways I cook salmon.

One isn't Asian, but who cares. It tastes good and it's easy. Just go to Trader Joes and buy the lemon dill sauce, pour it over salmon pieces and bake it at about 400 for 15-20 minutes depending on how thick the pieces are.

The second way is to steam the pieces, cover it with black bean sauce, olive oil, ginger slices, and green onions. Also yummy, but the first way is easier.

I bought 3 chickens today at Pavillions that I plan to make into Fried Chicken tomorrow. It's also Asian inspired. What I do is I marinate overnight the chicken pieces (I cut up the chickens into the usual legs, thighs, wings and breasts). I don't like to fry the breasts only because I use them in other recipes. The marinade is simple. In a plastic bag add the chicken, soy sauce, rice wine vinegar, sherry, sugar, garlic, and ginger. Get as much air as you can out of the bag, seal it and leave it in the fridge over night.

The next day, in another bag I just have it full of flour with a bit of cornstarch. Mix so the pieces are coated with flour. Fry each piece about 15 minutes, cool, and eat.

Btw, I used the carcass and some of the chicken breasts to make a homemade chicken noodle soup. Sorry, not asian.

Next to Sashimi, the salmon recipe sounds good. I've made something similar--except I use extra virgin olive oil with ground pepper to drizzle over the salmon. Either way, you can't go wrong with it. By the way, I recently had one of the best salmon sashimi ever--fresh sashimi is indescribable. It was divine!

I know one ammunition I need to bring when I am on this forum: FOOD. Reading your replies makes me hungry and I noticed that I've been snacking near the computer more. Go figure!

Where did you get this sashimi? I love that.

I get hungry too when I read this forum. I guess that's why I'm writing on here while I'm cooking. There's more chicken in the oven now with a loaf of bread. I cant wait to eat.

Hi everybody,

I just had to share this. This is a fantastic recipe for kimchi lovers. I'm not sure how people who have never had kimchi would react to this, but it's always fun to try new things, right? My mother got this from a friend of hers that got it from some restaurant.

Kimchi and milk/cheese is an excellent combination--who knew?

1. Cook some pasta-tube shapes are better.
2. Get some good and ripe kimchi and squeeze out most of the juice.
3. Pan fry it a bit and add a small carton of half and half. (The original recipe calls for heavy cream, but that was just too decadent and heavy).
4. Add any type of seafood you like: shrimp, mussels, squid, scallops. (You could also pick up those frozen assorted seafood mixes at Korean markets).
5. Let it simmer, until the sauce gets a bit thick and seafood is cooked, but be careful not to overcook the seafood.
6. Once it's cooked, combine the pasta with the sauce and it's ready to serve. For better flavor sprinkle any type of cheese on top. You could even use regular American cheese.

You could eat it right away, but it actually ends up tasting better if you wait a day. But who could do that?

Thanks Judi for the Kimchi recipe.

As for the Asian inspired fried chicken, I tried something slightly different today. I didnt want to fry again cause cleaning up oil and the house is a pain after frying. I did an oven baked "fry" that tasted similar to deep frying. I used the same chicken I already had marinated overnight and put it in a bag with bread crumbs instead of flour. Shook off the excess and baked the chicken pieces in the oven at 425 for about 35 minutes. Tasted great.

If you goto Japanese Supermarket, you can request for Salmon or tuna cuts. You always get it fresh and the taste, awesome. You just have to cut in thin enough for it to have that sashimi feel. Sometimes, I cut tuna into cubes, put the spicy Vietnamese red sauce, and mix it with lettuce and some sprouts. After mixing it, you add some drizzle of sesame oil--it is one of the best tasting dish ever. You should try it. I could eat Sashimi everyday if I could.

Sounds like a great recipe. I can't wait to try it. Thanks for sharing. Do you know how to make summer Kimchi (the ones without the red pepper sauce) or good Kimchi Chi-gae? I would like to get the recipes. Thank you.

I'm going to try that sashimi and sprouts dish sometime later this week. I havent bought sashimi grade fish in a while because I cant eat that much of one type of fish before it gets too old to eat it raw. I'll try this one though. Thanks

Today's LA Times has a very interesting, if educational front page (Column One) article on China's kosher business. I was surprised to learn that China is the world's largest producer/exporter of kosher-certified food. While the US is the biggest recipient. Rabbi Martin Grunberg, who is featured in the article works at a kosher factory in Ningbo, China, He makes sure that Chinese factories that make food for export comply with Jewish dietary law. Ironically, despite his lapparent lengthy stay in China, he has yet to let his palate venture into Chinese cuisine. I mentioned this to my students as part of our lesson on China. But they were asking me, "What is kosher?"

Today's LA Times has a very interesting, if educational front page (Column One) article on China's kosher business. I was surprised to learn that China is the world's largest producer/exporter of kosher-certified food. While the US is the biggest recipient. Rabbi Martin Grunberg, who is featured in the article works at a kosher factory in Ningbo, China, He makes sure that Chinese factories that make food for export comply with Jewish dietary law. Ironically, despite his apparent lengthy stay in China, he has yet to let his palate venture into Chinese cuisine. I mentioned this to my students as part of our lesson on China. But they were asking me, "What is kosher?"

The Kosher business is also booming in other parts of Asia -- what's interesting is that most Asian diet are Kosher standard before the term became a buzz word. A lot of Asian dishes are also vegetarian so many use soy products and other recipes to substitute for meat. I find it interesting.

Hey Kevin,

Just make sure you choose deep pinkish red hue for tuna and bright orange for Salmon--they are my favorite. I'm not too crazy about squid or other cuttlefish but the two I've mentioned is always a sure winner (unless you are allergic, of course.) Spicy tuna roll sure sounds good right now...

Thanks for the tip on buying raw fish. I sometimes go to this market by me that sells fresh fish. At certain markets, the quality of the fish depends on when it was caught and brought to the store. I usually ask the fish guy which fish I can eat raw only because I know those are the freshest. I cook it either way, but maybe I will actually eat them raw.

Yesterday I asked my Homeroom students what's the big news about China that they have read from the papers or watched and listened to from TV. About less than a quarter of the students present replied "It's Chinese New Year." We discussed a bit about the Chinese zodiac and surprisingly, for me, none was sure it was the Year of the Rat. So I told them about it and even said that I was born in the Year of the Pig, they all laughed. When I asked if they knew about the present weather in China, none volunteered. One girl sheepishly voiced a guess "Is it hot weather in China?" I controlled my laughter and when I told them that China is suffering the worst snow weather in more than 50 years, my students were agaped. Obviously they have very limited knowledge about China. So, I toled the class that when they get to their respective History classes, they should ask their teacher to discuss something about China's weather and culture, inasmuch as it's Chinese New Year. They promised to do quite excitedly. And these are Middle School students in the regular education!

Kevin,

That is the best way to cook fish--get it on the day you are going to cook it. The sooner the better. I remember having had bad fish--a trip to the ER. It was horrible and I don't ever want to experience that again. But once in awhile, I forget that fiasco and venture into unchartered territory of food. I've been sick time and time again, but never to the point of an ER. Just get it fresh. That's my policy.[Edit by="seun on Feb 8, 8:00:17 AM"][/Edit]

That's hilarious. It's interesting to watch students get more hesitant as they get older in answering question. They are more concerned with having the "right" answer rather than taking a risk. I would be curious as to what they will learn about China--are you planning to teach more on the weather or etc?

I might touch on the China weather as a reference in my Science class. Likewise, on China's geography, when teaching about the Tibet-Qinghai Plateau where accordingly, there are only about 50 days without snow. Many of my students still don't understand how it is possible for a place like the Qinghai Plateau to have snowstorms even in July. One student even told me she didn't know there's snow weather in China. I plan to teach the rich culture of the Chinese because that seems to interest my students.

I would be interested in what students learn after they cover China. What will be their reflection? What will stand out in the lesson for them?

Sounds good...I just got some tofu and didn't know how I would prepare it. Your recipe sounds easy enough. I hear that the tofu picks up the flavor of whatever else you are cooking it with. Is that true? :-D

My students learned about China's geographical location. They are able to point it on the globe, just by remembering the topographical features that they learned. They can reflect that knowing China does not begin and ends in Chinese foods, although I use this basic knowledge in the K-W-L strategy. What they Know, What they Want to know, and What they Learned. Many of them learned that China has some of the world's longest rivers, largest deserts and longest mountain ranges and world's highest peak in Mt. Everest. They also learned that Chinese have unique culture.

Tofu is very porous so it does absorb a variety of flavors it mixes with. But there are three different types of tofu: soft, medium, and firm. The firm tofu is the least absorbent of the three and is a wonderful addition to any soup that does not mix with the integrity of the soup base. I like all three and have used them in various ways. You might want to try all three to see what texture suits you the best. Let me know how it goes!

I'm used to firm tofu, though depending on what I'm cooking, I may use soft (silken) tofu. I think it's more of a texture preference. I grew up eatting firm tofu and still like it.

You have to try "Soon Doo Bu", a Korean Soft Tofu dish. It's a bit spicy but so delicious. A lot of restaurants carry this and it comes in a variety--seafood, mushroom, and other kinds. If you goto a Korean Market, you can even buy the pre-made packaged seasonings. You just add the soft tofu.

Aahh, Sarah, you just mentioned one of my favorite foods!

Kevin, if you're ever interested in trying Soontofu, you should go to BCD Tofuhouse. It's non-Korean friendly, and the food is fantastic. My favorite is Soontofu with Beef Tripe, spicy, of course.

thanks. I actually went to BCD tofu house for the first time about a week ago. I really enjoyed it. I wish I knew that there was going to be so much food. I ate a bit before I left. The fried fish that came out before everything else was also excellent. I guess I just like fish.

I didnt know about the premade ones at Korean markets. I'll have to look for that next time. Thanks for all your advice.

Kevin,
You should try the pre-made Korean BBQ in the Korean Market! You can get some delicious food that requires little prep these days. It's amazing!

Judi,

Do you have any good SoonTofu Recipe to make at home? I'm always wondering how others make it. I've had such interesting cooking experiences with this dish and every Tofu house tastes a bit' different. Let me know. Thanks

I usually get the korean bbq at the galleria market on Olympic and Western. They have lots of great pre-marinated bbq items for a pretty good price. Thanks.

I was shopping at Trader Joe's the other day and came upon this package that espoused "chicken that's not chicken." I took a sampling from the cook and realized that it was tofu that substituted for chicken. The taste, I have to be honest, is not chicken. But the benefits of protein are there. At the store, they mixed it with a stir-fried rice (pre-made packet) and the results were tasty. Don't expect the chicken like taste. But if you want a jolt of protein, it's a great dish. I believe it is a green box in the frozen food aisle--a packet of "not chicken tofu strips" combined with a packet of "vegetable fried rice."

I've had it before. I guess it's great for vegetarians, but since I'm not one, I want the real thing.

I remember dating someone vegan. I was hungry a lot.

I almost feel as though cooking isn't worth the time and effort :P

But, I would love some super simple recipes.

I feel that way when it comes to making things just for myself. I often found it more fun when I am making food for someone else. It's even more fun when you do a pot-luck style--everyone has a chance to showcase their best work. Just a suggestion!

I agree. I like potlucks for that reason. I like to host friends over for dinner but it's difficult to make several good items constantly. I also hate the cleaning, but that has nothing to do with the cooking.

I'm a tea lover, and wanted to pass on a resource for others to check out.www.specialteas.com is a website that sells high quality loose-leaf teas from around the world. They have all types of teas, green, oolong, black, blends, inusions, and so on. The prices range from $2.50 for 1/4lb to $70 and above for the same quantity. I was thinking you could get a different type of tea for different regions of China and/or Japan, or for several countries, in order to represent the provide a flavor of each culture. A delicious vegital type Japanese green tea, a flowery Chinese Oolong, a taiwanese black, etc. This is something you can use for your own pleasure, or that you can use to give you students an experience of different areas of asia.

I only drink green and oolong teas, but if you want some suggestions of types to try for reasonable prices then let me know.[Edit by="mvhudnall on Mar 19, 1:16:09 PM"][/Edit]

I love Tea too. I drink 1/2 liter of tea a day on average. I buy loose leaf tea from all places, but my favorite places are 1) Le Palais de The on Brighton and Canon in Beverly Hills. They have hundreds of different types of tea. The cost ranges from $40-300/lb. It sounds expensive, but even I who drinks so much tea can not drink a pound of tea. That would last me well over a year. I like the The d"elise and The de Songes. Both are flavored teas.

Secondly, I also go to this Chinese store (I dont remember the name and it's not in English) in Montery Park right across the street from Ocean Star and in the same shopping area as 99 ranch. The teas also range from $30-$300/lb. [Edit by="kkung on Mar 19, 2:14:58 PM"][/Edit]