I recently purchased a clay pot from “Hawaii Supermarket” in San Gabriel and wanted to put it to work. It’s been a while since I’ve made homemade jjigae, and wanted to give it another go. I’ve tried so many different recipes and ways of making this tofu soup, but it never turns out exactly like the kind you would get at a tofu house. I’m not sure what it’s missing, but I’ve followed all of the other recipes to a T, and it still doesn’t turn out the same. I don’t know why my broth is a little lighter than the ones you would find in tofu houses. Either way, the result is still good, but I have to warn you that the flavor may not be authentic.
I’m using a similar recipe to an old recipe I posted a long time ago, back in 2010. However, I’ve made a few changes from then. I hope you enjoy this anyway!
- 1/2 Pack of Enoki Mushroom
- 1 pack of soft tofu
- 1/2 zucchini (cut into one inch, quartered size)
- 1 green onion (chopped)
- 1/2 small brown onion
- 1/4 chopped Kimchi
- 1 tablespoon of red pepper paste
- 1 tablespoon of soy sauce
- 1/2 tablespoon of red pepper powder
- 1 egg
- Sesame oil (to finish)
- 1/4 lb of ground beef
- 1 tablespoon of cooking wine
- 1 tablespoon of sesame oil
- Pinch of salt and pepper
- 2 cloves of garlic (chopped)
- 1/2 tablespoon of chili oil
- 1/2 tablespoon of soy sauce
Combine the ground beef and marinade ingredients. Set aside for 10 minutes. During this time, prepare your vegetable ingredients.
Heat a pot over medium heat with 1 1/2 tablespoons of oil. Add the beef and stir fry until beef is cooked through and onions are translucent. Stir fry the kimchi into the beef, onion mixture. Add 1 cup of water and the sliced zucchinis. Bring the soup to a boil.
Once the soup is boiling, reduce it to low and add the mushroom, soft tofu, red pepper paste, and soy sauce. Simmer for an additional 5 minutes. Add the egg to the soup, and spoon the soup mixture over it–making sure that the egg will get cooked through. Add the chopped green onion over the top and allow the soup to simmer for another 2-3 minutes. Turn off the heat and drizzle some sesame oil over the top to finish.
This was one of my favorite soups to make on cold nights in my old apartment. Something that I didn’t do in this recipe that I normally would do is add one chopped chili over the top. The flavor of this soup is lighter than traditional jjigae. Please feel free to add salt or soy sauce to taste.
If you have any recommendations for jjigae recipes I should try, please comment below! I’m still searching for the best jjigae recipe out there that will get me results closest to tofu houses! haha..
A couple weeks ago my family and I went to Red Lobster for my brother’s birthday, and we ordered their coconut shrimp. I guess my family was craving it again so they asked me to make it for them. I’ve done them before and I always prefer baking because it’s healthier.
-1 to 2 lbs of shrimp, I had around 40 medium sized shrimp, deveined and washed with salt water
-1/3 cup corn starch
-3/4 tsp cayenne pepper (more or less to your preference)
-1 tsp salt
-2 cups flaked sweet shredded coconut
-3 egg whites, beaten until fluffy
Mix the corn starch, cayenne pepper, and salt together in one bowl. Prepare and separate the shredded coconut in another bowl. Have the eggs ready and the shrimp dried.
Dip the shrimp in the corn starch mixture, shake off excess; dunk them in the egg white mixture real quick and then in the coconut, pressing it into the shrimp to make sure they stick. Place them on a lightly sprayed cooking pan/sheet.
Put them in the oven and bake for 15-20 minutes at 400 degrees until they are cooked, flipping them halfway through.
My dog popping his head in to see what I’m baking.
For the sauce, it’s kind of like a pina colada yogurt basically. I just mixed coconut cream, pineapple juice, vanilla yogurt, some sugar, and crushed pineapple until I liked the consistently and taste.
The finished product is below! I like it that the coconut is kind of charred, it’s really crunchy. Most my friends know I usually hate shredded coconut, but this recipe is probably the only exception, because baking or frying the shredded coconut changes it to a more nutty taste and the texture is crunchy. This is probably a recipe version a thousand times healthier than Red Lobster’s haha.
Pork babyback ribs were on sale for $1.99 at our military grocery store, so my parents bought this sweet rack for less than $12. I saw this recipe on youtube and wanted to give it a try, doubled the amount of everything since my rack of ribs was twice as big as the one she had in the video. I couldn’t find brown sugar and I didn’t want to go buy some so I just used white sugar instead. The recipe asks for hot chili garlic sauce but I couldn’t find that in my fridge either so I just used sriracha sauce and minced garlic.
Ingredients for marinade:
- 1/2 cup hoisin sauce
- 1/2 shao hsing wine (rice cooking wine)
- 4 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp minced garlic
- 1 tbsp sriracha
Ingredients for basting sauce:
- 1/2 cup honey
- 2 tbsp hoisin sauce
After cleaning the ribs, trimming the fat and cutting it into pieces that would fit a giant plastic ziploc for marinade, I rubbed the ribs with salt and washed it, this gets rid of any unpleasant smells in the meat. I mixed all the marinade in a small bowl and tasted it before pouring it into the container with the meat and rubbing it in. I then put all the meat in one ziploc bag, squeezed all the air out, and closed it. I marinated it in the fridge over night, turning the bag over in the morning so the marinade soaks everything evenly.
I baked it exactly according to how the recipe states, except I pulled out some of the smaller pieces early so they wouldn’t overcook and turn into jerky. I microwaved the basting sauce a little to make it easier to baste the meat as well.
One thing I would do differently if I cook this again is add more garlic sriracha in the marinade, and change the basting ratio to have more hoisin and less honey. The end product was very delicious, the ribs were moist with that classic char siu flavor that wasn’t salty and just sweet enough, and it had a slight char on the edges that were SO yummy to chew on. My family loved it, and they’re very hard to please. It’s a little time consuming on the cooking end, since it took 3 hours and I had to flip it and baste it, but WELL worth it in the end.
This recipe is adapted from this bulgogi marinade recipe by my cousin Leslie, with a twist in the added ingredients to make a fusion mouthwatering burger that’s simple to make. Instead of using thinly slices of beef, you can use any kind of meat you prefer and it will come out delicious! In this variation, she marinaded ground beef formed into patties.
-Ground beef 80/20 (the amount will depend on how big you want your patties and how many patties you want to make, she formed them into patties the size of her palm. You can also decide how fatty or lean you want your beef when you buy it.)
-1/3 cup of soy sauce
-3 tablespoons of sugar (white or brown, your choice, we chose brown)
-1 tablespoon of sesame oil
-3 cloves of minced garlic
-1/4 an onion, diced (we used white onion this time)
-2 green onions, chopped finely
-3 tablespoons toasted sesame seeds
-1/4 red pepper flakes
-2 pinches of black pepper
-1 can of sliced pineapples for topping (optional)
-1/4 an onion, sliced (for caramelized topping, optional of course)
-Pepper Jack cheese (for topping, you can choose your favorite cheese)
-Hamburger buns (amount depends on how many burgers you’re making, we chose Hawaiian bread buns)
Pretty simple – form the patties (we didn’t even marinade the meat by itself). Mix the soy sauce, sugar, sesame oil, garlic, onions, green onions, sesame seeds, red pepper flakes, and black pepper together for the marinade, put the patties in the marinade, cover and refrigerate for at least an hour before grilling. You can do this overnight for more flavor and flip the patties too, but we didn’t even need to do that and the flavors were still amazing.
Grilling time! We used a George Foreman grill and grilled the sliced pineapples first, while I caramelized some onions with brown sugar, salt, and pepper. Toast the bread, grill the the meat to how you like it (we did it around 4-6 minutes per patty and the inside was still slightly pink, perfect for our taste), add your condiments (we used mayonnaise, lettuce, and mustard) and construct the burger! I recommend letting the patty rest for a few minutes to seal the juices inside 🙂
These burgers were really easy to make from scratch and you can taste the bulgogi flavor and sesame seeds, which was complimented by the spicy cheese, grilled pineapples, caramelized onions, and crispy slightly sweet Hawaiian bread buns. It was the cherry on top of a great vacation, yum! Thanks Leslie ❤
The marinade is so simple to make, as long as you have the ingredients, and you can definitely adapt it like we did to fit your tastes and make anything you want like Leslie did. If you try it out, let me know how you liked it, I guarantee you won’t be disappointed!
- 3/4 whole chicken, cut into pieces
- 1 packet of Munik Bumbu Rendang
- 4 bay leaves
- 1 lemon grass
- 2 sprigs of leaves from a lime tree
- 12-14 shallots
- 8-10 cloves of garlic
- 1 can of coconut milk
Take 8-10 cloves of garlic and cut them in half. Roughly chop the shallots and place it in a food processor or blendor. Add the garlic. Add a little water to the food processor/blendor. Run the blendor until you have a semi-smooth consistency, or until all of the pieces are finely minced.
In a heated pan, add about 2 tablespoons of oil. Fry the garlic-shallot mixture for about 2-3 minutes. Take the Munik Bumbu Rendang packet and add it to the mixture. Fry the mixture for about another 2-3 minutes. Slowly, add in coconut milk to the mixture a few tablespoons at a time, while continuously stirring. Only use 1/2 of the can of coconut milk at this point. Keep mixing until the sauce thickens up.
When the sauce thickens up, add the bay leaves, lemon grass, and lime leaves to the mixture. Turn the heat down to medium and add the chicken to the mixture. Add about 2-3 tablespoons of coconut milk to the mixture and stir.
Once the sauce begins to thicken up a little, add another 2-3 tablespoons of coconut milk. Continue to repeat this process until the chicken is fully cooked. Be sure to flip the chicken every 10 minutes, and to scrap the bottom of the pan to avoid burning of the sauce. Once the chicken is fully cooked, and the sauce has thickened up, remove the chicken from heat. Plate to serve.
Yet another meal was requested by my parents. I woke up Thursday morning to find a number of ingredients prepared for me to cook. Our family has inherited a box full of different types of foods from my cousin, who is moving back to Indonesia for good. In that box we found a few packets of Munik brand sauces, which my mom did not want to go to waste.
I’ve tried the Rendang packet once when I was in the apartments, but the result was not very good. I honestly believe that things made completely from scratch, usually almost always taste better than things that are pre-made. I mentioned to my mom about my cooking fail and my experiences with this particular packet of sauce. It was then my mom taught me a semi-homemade recipe that could bring out the homemade flavors I was looking for.By adding a few more ingredients, it took the bland packet up another notch.
The directions on the back of the Munik box said to place the sauce packet in a wide open pan, add the meat and coconut oil and bring to a boil. Once the mixture is boiling, reduce the heat and simmer until the sauce has thickened. I followed these steps before, and used beef instead of chicken during my previous experience. Even though I followed these directions, the flavors still came out bland, the meat was not soft, and my stomach was sad from the fail.
Normally you would find beef rendang dishes. We didn’t have beef in the house, so we substituted it with chicken. It was still really good, but if you truly want to appreciate the spices that goes into rendang, you will need to use beef. However, I’m sure Justin would appreciate this substitution, considering he doesn’t eat beef.
Anyway, my mom’s suggestion to add the coconut milk slowly throughout the process was definitely a good tip. If you’re looking for a fast dish, this is not one of them. You need to put in a lot of love, patience, and labor into this dish to make it good. Well, when I say labor, I guess some people may think, adding the coconut milk slowly over time requires too much of their time span, but believe me! It is definitely worth it.
I hope you like this dish, and have the opportunity to try the beef version.
Steamed Fish Fillet in Ginger Soy Sauce and Stir Fried Snow Pea Shoots
Steamed Fish Fillet
- Two fish fillets, cut in half to make 4 portions
- 4 Small cloves of garlic, chopped
- 1 ginger, sliced
- 2 tablespoons of cooking wine
- 2 tablespoons of Seasoned Soy Sauce for Seafood
- 1 1/2 tablespoons of sesame oil
- 1 lemon wedge
- half sliced green onion
Stir Fried Snow Pea Shoots
- 5 cups of Snow Pea Shoots or half a bag
- 4 cloves of garlic, chopped
- 1 tablespoon of seasoned soy sauce
- 1 1/2 tablespoons of Oyster Sauce
- 2 pinches of white pepper
Prepare the steamer by adding water and bringing it to a boil. Place the fillets in a heat safe dish. Add chopped garlic and sliced ginger on top of the fillets. Add the cooking wine, soy sauce, and sesame oil, making sure that it covers each of the fillets.
In a pan, add 1 tablespoon of vegetable oil and turn on the heat. Add the chopped garlic and saute until the garlic is golden brown.
Add the snow pea shoots to the pan. Season the snow pea shoots with the soy sauce, oyster sauce, and white pepper. Saute the vegetables for about 5 minutes until they shrink in size and become a deep green. Turn off the burner and remove from heat.
Woke up this morning to a request. My mom asked if I could make lunch and deliver it to her office. It’s been a while since I’ve used the steamer, so I was a little reluctant at first. Not to mention I haven’t cooked as often as I would normally do so, since I’ve moved back home. However, these two dishes were pretty simple and didn’t take very long to prepare or make. For the fish dish, I used frozen fish fillets, however you can use fresh ones if you like. You’ll have to adjust the cooking time just a little, in order to prevent overcooking the fish. Instead of taking 15 minutes to cook the fish, you may want to cut your time down to 10 minutes, and placing the green onions in at around 7 minutes.
I used, what seemed like a lot of vegetables, just because the vegetables will shrink quite a bit once cooked. So don’t be intimidated by the amount of veggies I added to the pan.
In restaurants, you may find similar dishes.
My mom brought home two 1 1/4 lb lobsters today. We were trying to think of the best/easiest way to cook it, so my mom suggested to just steam it. I’m not a fan of eating seafood with butter. I never got the hyped about it. I’m so used to eating it fried, and cooked in house garlic special sauce.
In Indonesia, seafood is usually steamed and eaten with a side sauce. I didn’t take a picture of the sauce, but basically crab or lobster is usually eaten with a chili sauce. The chili sauce that my mom made was just a combination of ketchup and a chili sauce we call “cap jempol” (pictured below)
It’s a nice garlic, chili type sauce. It’s very smooth, but packs a large kick to it.
It was really good and simple meal. I ate the lobster with some rice. It was a nice dinner on a cold day.
Egg Shrimp with Green Onions
- 3 eggs (scrambled)
- 1 green onion
- 6-7 jumbo shrimp
- pinch of salt and pepper
- pinch of chili pepper powder
- 1 teaspoon of soy sauce
- 2 pinches of sugar
- 1 teaspoon of water
So my family and I often eat Tasty Garden in Arcadia. One of the dishes that my brother’s fiance likes to get is this fluffy scrambled egg dish with shrimp in it.I tried to recreate this dish when I was living in my apartment once, but overcooked the eggs. =( the key to this dish is adding water to make fluffy eggs. I made this for lunch today, and actually came out with better results.
Directions: Crack three eggs into a bowl. Add soy sauce, sugar, and water. Scramble with a whisk or a fork. Slice one green onion and add to egg mixture. Set Aside.
Take clean jumbo shrimp and marinate it in salt, pepper, and chili pepper powder. Heat up a pan at medium heat. Add a teaspoon of olive oil. Cook shrimp until it becomes pink. Remove shrimp from pan and set aside.
Add tablespoon of olive oil to the pan. Swirl the olive oil around so it covers the whole pan. Add the egg mixture. With a spatula, drag the edges towards the center, allowing the uncooked egg mixture to spread out to the edges. Continue pulling the edges towards the center, until about half of the egg mixture is cooked. Add the shrimp to the egg mixture and continue pulling, and slowly folding the eggs over the shrimp.
You have to do this quickly to ensure that the eggs do not get overcooked, and that you end up with fluffy eggs in the end.
It’s a quick and easy dish, and definitely filling.
Try it out!
Quick recipe perfect for picnics.
The only thing is that you need inari skins (can be found at most Asian supermarkets). Mushroom-flavored rice is optional. 🙂
- Ready-made inari skins
- Cooked rice
- Diced shiitake mushrooms and carrots
- Boil readymade inari skins. (Or if they’re in a can, follow the instructions. I used packaged skins).
- Cook rice with diced carrots and mushrooms.
- Season rice with rice seasoning or some sweet soy sauce, per taste.
- Fill the pouches and voila.
P.S. Be careful with filling and opening up the skins. They’re pretty delicate.
菜脯卵, aka chhai po ng
Preserved turnip egg omelets, eaten best with congee (糜)
Another easy and simple egg recipe! It’s a Teochew-style omelette that’s traditionally served with plain rice porridge or congee. Some of my earliest childhood memories have involved me eating this stuff. There are so few ingredients involved, but the preserved turnip (typically found at any Asian markets) really makes a difference in the texture and taste.
Fun fact: Eggs (the kinds you eat) are called nng (卵) in Hokkien and Teochew, not dan (蛋) as in Mandarin or Cantonese. Congee is me (糜), not zhou (粥).
- 2 large eggs
- Some salt and sugar to your liking
- Chopped slivers of preserved turnip
- Chop the preserved turnip into smaller bits
- Break two eggs and whisk the yolk and the whites thoroughly and mix the preserved turnip bits in.
- Sprinkle salt and sugar to your liking. I prefer them a bit sweeter, because the sweetness of the omelette really complements the salty-sweet turnip bits.
- Fry the omelette with some oil until the omelette’s golden and firm.
OMELETTES on a lazy Sunday afternoon. ♥
I typically don’t write recipes, but here goessss. This omelette recipe’s pretty quick and easy to make, given you have the ingredients on hand.
Alvin made these omelettes a few Sundays back for our brunch, but I never got to posting it on Food Coma! Anyway, it was amid midterms, hence all the highlighters and Phy Sci notes littering the dining table.
- Diced ham
- Diced mushrooms
- A pinch of salt and pepper
- Dice the ham slices, slice the mushrooms.
- Fry the spinach, along with ham and mushrooms.
- Add them to the beaten egg mix, along with the pepper and salt, to taste.
- Fry together on a hot pan with an oil of your choice.
- Draw a heart with ketchup et voila, la pièce de résistance est finis.
Recipe courtesy of Alvin 🙂
Pork sung sushi (肉鬆壽司) has a special place in my heart, because all the Taiwanese moms would pack these as snacks for their kids. And we would eat them at the playground.
I decided to take a stab at it and try making it myself for a picnic and it was a fair success considering it’s my first time even making sushi.
Ingredients (top to bottom, left to right):
- Black sesame seeds (for California style rolls)
- Sushi rice vinegar (added to rice after it cooks)
- Japanese rice
- Rousong (pork floss or pork sung)
- Seaweed sheets
- Sushi mat
Slice the cucumber into narrow strips to put into the sushi. Remove the seeds.
On the vinegar mat, lay the rough side of the seaweed sheet facing upward. Spread a thin layer of rice on top, and lay out the cucumber slices and pork floss.
Using the sushi mat, roll up the sushi firmly to form a nice and tight tube. Spread a few rice grains at the end to make the seaweed sheet stick.
To make California style rolls, I laid out some plastic wrap on the sushi mat and added a layer of rice above the seaweed sheet. After rolling up the sushi “tube,” I sprinkled some sesame seeds on the outside to make it prettier.
Tada! Looks delectable, doesn’t it?
Chicken Pot Pie
I made chicken pot pie today for the first time. I must say after tinkering with the cooking times, to insure thorough cooking of the pie crust, I was fairly pleased with the result. Although the next time I ought to buy 2 boxes of pie crust instead of one.
I used a store bought pre-made pie crust, which you can find in your freezer section next to the biscuits and such. The box comes with two rolled up pie crusts (for the top and bottom of a pie) and it was fairly simple to roll out.
Not knowing how much pie crust it would take to cover 4 ramekins, I simply bought one and made do.
Unfortunately I only had enough crust to make one lattice top pie and the others received a circle treatment.
Definitely will try making this again.
Oh, and with my new ramekins I was thinking of making mini green bean casseroles…but we shall see. I’ve never made a casserole before.
- 1 whole grain panini wrap
- Mayonnaise and Mustard
- 6 pieces of sliced grilled chicken
- One slice of turkey
- One sliced tomato
- 1 slice of Pepperjack cheese
Directions: Use your favorite type of condiment and put that down as the base. Add the lettuce (and all future ingredients) on the top to one side of the panini wrap and then add the tomatoes. Place the pepperjack cheese on top, and then add the turkey. Last but not least, add the sliced chicken. To roll it all up, take one end, and pull it towards the center. Roll it tightly together. This is why it is important to have the ingredients towards one end of the wrap, for a better grip and for better rolling.
This was my lunch for my first day of classes. Something really light and yummy. On the side, I had cheddar bunnies, similar to goldfish. However, they were organic and in the shape of jumping bunnies. So cute!
I love making wraps for lunch because they’re so versatile and you can always mix and match the ingredients. It’s a light lunch that will also fill you up.