#asian flavors

[misofoodtrips]

Salt and Pepper Fish Fillets from Combo Express in Vallejo, CA

[ryanscabinlife]

So I harvested some of the garlic scapes this morning. It was such a great addition to the Pad Thai we had for lunch.

28-Jun-2023

[eataku]

Two Rabbits Ice Cream

Wanted to post my congratulations to my friends Chef Simpson Wong and Dr. Henry Wu on the launch of their new ice cream brand, Two Rabbits!

As announced last week in the New York Times, Two Rabbits Ice Cream, created through the collaboration of a chef and heart surgeon, is now available for ordering and pick up in New York City, with nationwide shipping coming soon.

I’ve been lucky enough to have taste-tested their creations for a few years now as they worked to perfect their Asian-inspired flavors, and last week they rolled out the first releases at a launch party for Lunar New Year, appropriately timed to the Year of the Rabbit!

I’m biased, of course, but think all their flavors are fantastic, Bobo ChaCha being a personal favorite. Early versions of GoGoMa and Hanoi Joe were truly tasty, but they ran out of pints last week before I could sample the final batches. Soon!

Please feel free to visit them at https://www.tworabbitsicecream.com!

[fieriframes]

[I do believe it's some of the pork in this adobo that's really kind of adding the extra piece to it. Do you agree? Yeah, that's where you're getting all those Asian flavors, from all of the mirin and the marinade and the oyster sauce]

[happyinthebelly]

Ramen Night 2023 (Spicy Miso Edition)

Miso Tare

(about 7 or 8 servings) 

250ml Sake

250g red miso (shinshu)

250g white miso (shinshu)

50g Saikyo miso

50g Hatcho miso

25g light brown sugar

15g iri-goma sesame seeds

Directions: https://www.youtube.com/watch?v=fynu0NHY6dE&t=2s Used combo red and white miso instead of separate. 

Dashi Stock

2 sheets of kombu

1 pack of bonito (about 5-6 grams)

1 quart of water

Assembly 

For sapparo style put aroma oil (see ramen night 2023) in wok then stir fry with fresh garlic, sliced thin carrot and sliced thin onions until softened. Note 4-6 servings can be done in a wok at once.

Add in paitan stock (see ramen night 2023) with dashi stock. Ratio 1 part dashi stock to 4 parts paitan stock

Once soup is heated up add miso tare - 1 heap tbsp per cup 

Dissolve in pan as you stir and add more tare as needed. 

Add in a 1/4 teaspoon torgashi per cup of broth used and a pinch of msg if desired. 

Add in a tablespoon of butter per bowl of soup

Add toubanjan/ pixen bean paste, 1/2 teaspoon per cup of soup

Soup is done. Just keep hot. 

Make noodles. 

Put in bowl and pour hot soup on top. 

Add any other desired toppings. Source way of ramen

Things not used but noted in recipe: After stir frying vegetables add and cook ground pork 30g per cup of soup. In lieu of aroma oil the recipe calls out for lard thats been cooked off.

Notes: 

Needs lots of butter added. I did about 4 tablespoons for the 4 bowls because I didn’t have lard.

Cook the corn in butter, some tamari, and a splash of mirin

Splash of rayu per bowl

Rayu Recipe:

4 tablespoons canola oil

1 bay leaf

2 teaspoons ichimi togarashi (Japanese chili powder) (or Korean or Thai chili powder)

2 tablespoons toasted sesame oil

1 teaspoon paprika powder

Process:

Place canola oil and a bay leaf in a small pan and add low heat.

Cook until small bubbles are coming up, and the bay leaf is just about changing colour. Then turn off the heat.

Use a spoon, and sprinkle some chili powder over the heated oil. Check that it’s not burning the powder. If it’s burning (turning a brownish colour), wait for a little bit before adding the rest of the chili powder. Use a spoon and combine the mix. Make sure the spoon is clean and is not wet.

Allow the mix to cool down. It takes about ten minutes. Once its cooled down, combine with sesame oil and paprika powder.

https://www.miklia.com/rayu-chili-oil/

Soup assembly recipe source: https://www.youtube.com/watch?v=fynu0NHY6dE&t=2s

[therapybeyondme]

While we were LIVE‼️🤌🏽🤙🏽☝🏽

[appetibilis]

Soups & Co. the Italian Way

What Miso paste and Italian Trito have in common? Soups & Co. the Italian Way, and how to soup up other soups 😉 with plant-based tips...

Today we talk about Soups & Co. the Italian Way (with a recipe)… When well prepared, and with the right ingredients, eating soup can bring lots of nutritional benefits. Continue reading Soups & Co. the Italian Way

[ericgolub]

Long player drops on Bandcamp!

[noname21sstuff-blog]

Black Tap Presents an Explosive Tasting Menu With Asahi

Get ready for a flavor adventure as Black Tap unveils a limited edition Asian-inspired tasting menu from 15th to 29th February @blacktapdubai

[beingjellybeans]

Rediscovering Culinary Excellence: Dragon Court Reopens at Manila Prince Hotel

The Manila Prince Hotel is thrilled to unveil a long-awaited gem as part of its month-long anniversary celebration – the grand reopening of Dragon Court, its esteemed Chinese restaurant. On September 27, 2023, Dragon Court’s doors will swing open once more, inviting guests to immerse themselves in a remarkable culinary journey. Abundance of Flavors: A Feast for the Senses Dragon Court’s…

[drritamarie]

Cool Off And Refresh With This Nourishing Creamy Asian Slaw

Indulge in the healing potential of our delightful Asian Coleslaw recipe, specially designed to cater to individuals with or without dietary concerns. This is perfect for a hot, mid-summer cookout.

Unlike classic coleslaw, our Asian Coleslaw is dree of mayonnaise, egg, sugar and other undesirable ingredients that can be inflammatory.

Bursting with a colorful array of nutrient-packed ingredients, this delightful slaw offers a harmonious blend of tastes and textures that will leave you feeling rejuvenated and satisfied.

Whether you're following a specific diet or simply looking to savor a light and flavorful side dish, this Asian Slaw is a must-try addition to your summer menu.

This recipe is naturally gluten-free and easily made low oxalate and low histamine.

[seelanmarket]

Chin Chin Green Grass Jelly 540g.

[sikfankitchen]

My Signature "Asian Style Ribs"!! Sooo tender and flavorful every time 🤤

[minjimunji]

I finally finished my Meg designs 😅

[happyinthebelly]

Ramen Night 2023

Stock/Base Broth

Two turkey carcasses (one smoked, one no smoke, with necks)

1.5 pound duck feet 

2 pound smoked turkey neck bone 

3 pounds pork neck bone

1/2 bulb of garlic

Thumbs of ginger

2 dried chili peppers

4 bundles of scallions

Soak for an hour with water and a bit of white vinegar (pork and poultry separate) Dump water. Fill pot up again and put everything in. Bring to boil for 10 minutes. Dump water. Fill up again and layer meat then aromatics. Fill with water and boil for 6-8 hours removing scum tor the first 10-20 minutes

Include 3 pounds of chicken drum sticks

Shio Tare /Dashi Recipe (doubled the batch) Recipe source: https://www.namajapan.tv/ramenblog/shio-tare-recipe?fbclid=IwAR354l_n0SJxRsKO9rXQS7-zt3qFcioSeBXN-G49S6zb1H_mFUKnqPhyMl0

Scallion-Garlic Aroma oil

1.5 cups of veg oil 

5-6 scallions chopped thin

5 small garlic cloves

Piece of chicken skin from drum stick from ramen boil

Assembly Notes

Add 5 cranks of salt per cup

1 teaspoon of aroma oil per cup

2.5 tablespoons of shio tare/dashi per cup

Incorporate salt into broth while on boil. 7 people at 1.5 cups each is 10.5 cups so around 50 cranks. Which appears to about a teaspoon of salt.

2 teaspoon of aroma oil per boil 3.75-4 tablespoons of tare/dashi 1.5 cups of broth

The tare/dashi was not as potent as i would have liked and required additional salt. Should just do separate tare and dashi next time to get more flexibility on adjusting salt levels

[appetibilis]

The Faux Scallops (Plant-Based)

A perfect combination of minimum effort and maximum flavor, check our Faux Scallops Plant-Based... as plump as a pillow and so veganly meaty! These ‘fruits of the earth’ will be the star dish on your table!

Let’s talk about a delicious mushroom based recipe, the faux scallops (plant-based). Continue reading The Faux Scallops (Plant-Based)