Kamja Jorim - Sweet n Spicy Braised Potatoes

http://frances.menu/sweet-n-spicy-braised-potatoes/

Sweet N’ Spicy Braised Potatoes Korean Style (감자조림)

YIELD: 4-6 Portions When Served As Family Style Dish (If Serving As Banchans, This Recipe Can Make 16 Portions)
ACTIVE TIME: 15 Min
TOTAL TIME (Active + Inactive Time): 35 MinCREDITS: Inspired By Korean Savory Caramalized Potatoes (Kamja Chorim)

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INGREDIENTS

• 4 yellow potatoes (medium size) -  don't use other kinds of potatoes; they don't absorb the flavor as well
• 4 tbsp soy sauce
• 3 tbsp brown sugar
• 1/2 tspn red pepper flakes
• 1.5 tbsp rice wine
• 1 tbsp oil (for sautéing)
• 3 garlic cloves (minced)
• 3 green onions stalks
• 1 to 1.5 cups of water
• honey (to taste) - aprox 3 tbsp
• black pepper (to taste)
• 2 tspn sesame oil
• 1 tspn sesame seeds (optional)

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INSTRUCTIONS

1. Peel and cube the potatoes into roughly 2 cm pieces. Slice the green onion stalks into 1 cm pieces. Stir together 1/2 cup of water, soy sauce, rice wine, brown sugar and chilli flakes.
2. Heat the oil in a pan over medium-high heat. Add the minced garlic and half of the green onions, sautéing until fragrant, roughly 30 seconds. Add the potatoes and sauté for 1 minute. Stir in the soy sauce mixture and bring to a boil, followed by turning the heat down to a low simmer. Cover partially and cook for 10 minutes stirring occasionally. If all the water has been absorbed, add 1/2 a cup more, to avoid drying out the potatoes during this stage.
3. Remove the cover, add another 1/2 cup of water and increase the heat to medium-high, cooking for another 10 minutes or until the water is absorbed. Test if the potato is done cooking by inserting a fork—if it splits the potato easily, it is ready, if you meet a lot of resistance in the center, cook for a tad longer and test again. Season to your liking and add honey if you feel the potatoes need to be sweeter and water if they are too dry.
4. Drizzle on sesame oil and the remaining green onions, followed by removing from heat and serving with sesame seeds sprinkled on top.

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NOTES

• 1/2 tspn of chilli pepper flakes will only add a little heat (in the opinion of a person who doesn’t regularly eat spicy foods), but nothing too overwhelming, adjust to your liking.
• Chill in fridge until cold if you are planning to serve as banchans (mini-appetizers).

Korean Barbecue (Bulgogi) - Street Tacos Gone Wild

From my first ever time attending the Harmon's Cooking School. I'm going to put all of the recipes in one place from that night. The night was taught by Chef Freyka Nunez del Prado

Recipes included in this group:
 - Korean BBQ (Bulgolgi) with Kimchi
 - Sweet Pork Bahn Mi Tacos with pickled Carrots & Daikon
- Peruvian Lomo Saltado
- Chaufan Rice

The literal translation of "Bulgogi" is fire meat. The dish used to only be cooked over coals or over the fire. Today it is usually cooked over cast iron in a stir fry way.

Recipe adapted from Chef Jia Choi
Serves 4

INGREDIENTS:

1 LB                     Sirloin – thinly sliced

2 TB                     garlic - minced

½ cup                  Leek – thinly sliced/minced

1                           Asian Pear – peeled/grated or juiced

4 TBS                   soy sauce

2 TBS                   brown sugar

                             Black Pepper – to taste

                             Salt – to taste

                             Toasted sesame seeds – crushed/just a pinch/ plus extra non-crushed for garnish

                            Canola oil - as needed

½ med                 white onion – thinly sliced wedges

1 single               green onion - for garnish

Quick Ssamjang: combine (to taste): Korean soy bean paste, Korean red pepper                            paste, honey, minced leeks and sesame oil 

DIRECTIONS:

1. Slice the beef sirloin into thin slices, place in a medium sized bowl and set aside

2. To create the marinade: in a small bowl combine the garlic, leek, Asian pear, soy sauce, and brown sugar. Season to taste with salt and pepper; add a pinch of crushed sesame seeds

3. Pour marinade over the beef:

     a. Cover and marinate over night; or

     b. place in a vacuum-bag seal bag for at least 2 hours

4. Preheat a large saute pan/wok, over high heat, add some oil and heat it through

5. Saute the onions until golden in color and translucent; set aside

6. Reheat the saute pan, over high heat add oil and cook when oil is heated through (but before smokes)

7. Add the beef to the wok on a single layer. Saute until cooked. Make sure not to over cook. Meat can always be a little pink inside

8. To serve garnish bulgogi with the green onion and the sesame seeds

9. When serving, use small Romaine lettuce leaves, wrap them in bundles or eat taco style with some ssamjang, kimchi, and kamja Jorim (mini sweet and spicy braised potatoes - Kamja Jorim) and white rice

Yangchow Fried Rice from Street Tacos Gone Wild Cooking Class

From my first ever time attending the Harmon's Cooking School. I'm going to put all of the recipes in one place from that night. The night was taught by Chef Freyka Nunez del Prado

Recipes included in this group:
 - Korean BBQ (Bulgolgi) with Kimchi
 - Sweet Pork Bahn Mi Tacos with pickled Carrots & Daikon
- Peruvian Lomo Saltado
- Chaufan Rice

Yangchow Fried Rice
The name Yangchow comes from the region where this recipe was first made. Yangzhou is in the Jiangsu Porvince. Ingredients can change depending upon what you have on hand. But there are always the presence of eggs.

Serves 8

INGREDIENTS:

4 cups                 long grain white rice - cooked/chilled (day before)

4 large                 eggs - lightly beaten and cooked omelet style

                            Canola oil - as needed

1 TB                    ginger - minced

1 TB                    garlic - minced

½ bunch              green onions - divided, greens slice thin on the bias, chop whites (down to bulbs)

½ each                carrot - diced very small

½ cup                  shiitake - finely chopped

½ cup                  ham - small cubed

½ cup                  cooked chicken - medium diced

1 cup                   cooked shrimp - either tiny shrimp of cut up into pieces

½ cup                  green peas - defrosted

4 TBS                 soy sauce - prefer dark

4 TBS                 Shaoxing wine (rice wine) - optional

DIRECTIONS:

1. Heat saute pan or walk and incorporate the oil

2. beat eggs, 1 or 2 at a time and fry into a thin omelet. Dice omelet into pieces and set aside

3. Return the wok to the heat, add oil again. Add the next three ingredients (onion whites, garlic, and ginger) and stir fry them until fragrant

4. Add carrots and mushrooms; saute until the carrots are bright orange in color

5. add the ham, chicken, shrimp and heat through

6. add the rice and stir and move wok at the same time, while incorporating soy sauce. Continue until the rice and the soy sauce are combined

7. Finish with Shaoxing wine, green onions, a bit of sesame oil, and eggs. Toss well and serve

Japanese Peasant Stew

Japanese Peasant Stew 

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1 minced onion, then add:

3-5 stalks celery, diagonally cut

3-5 carrots, diagonally cut

1 medium-size head bok Choy, diagonally cut (romaine lettuce or kale would work, as well)

1 bundle brown rice sticks or Ming bean threads (noodles)

1 Tbsp each: salt, and garlic or onion powder

2 Tbsps sesame oil

4 Tbsps soy sauce (Bragg's Liquid Aminos is free of wheat, refined sugars and preservatives)  

​Chopped green onions (optional

8-12 hard-boiled eggs, peeled.

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In a large soup pot, sauté the first group of ingredients in a little oil.  Cover with water (about 3 quarts) and simmer until crisp-tender 10-15 minutes, then add remaining ingredients inc. the boiled eggs.  Simmer  5 minutes longer.  Serve with a dollop of "mock sour cream" (2

Cup healthy mayo with 3 Tbsps lemon juice).

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​Comments:

I'm usually generous with the carrots, celery and noodles and sometimes add in frozen peas.  I use 2 baby bok choys.  I usually half and half the garlic and onion powders.

Asian Steak

Ingredients:
strip steak - any kind you want will do; but I like thin with little fat.
2 T soy sauce
2 t sesame oil
2 t crushed garlic
1 T white vinegar
1 t apple cider vinegar
Marinate for at least 30 minutes

Saute - can add any vegetables to make it stir fry.  Be careful not to let the meat get tough.  It's faster than you think.

Served with Breaded Green Beans and rice

Not so Hot and Sour Chinese Eggplant

So we got Eggplant in our Bountiful Baskets this morning, so I shopped the web and found this great recipe which I had to adapt to what I had on hand.  But I am in love!!!

Ingredients

• 1 eggplant, cubed
• 6-7 chicken strips (I use the Costco tenders)
• Rice 
• 
  
• Other optional vegetables:
• mushrooms
• onions
• 
  
• sliced cabbage
• garlic
• green pepper
• 
  
• 3 tablespoons soy sauce
• 2 tablespoon red wine vinegar
• 1 tablespoon + white sugar (or stevia, succanut)
• 1 green chile pepper, chopped (or 1/2 can of green chilies)
• 1 teaspoon cornstarch
• 1/2 teaspoon seasame oil, or to taste (also could use red pepper oil)
• 2 teaspoons salt
• 2 tablespoons vegetable oil

Directions

1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

Asian Cabbage Slaw with Chicken

Adapted from the Favorites Cookbook.

 2 cups diced cooked chicken ( I marinate mine in Kraft Asian Toasted Sesame dressing prior to cooking it)
4 cups shredded cabbage
1 pkg. chicken-flavored ramen noodles
4 green onions, sliced
2 Tbsp seeds, sesame or flax
1/4 c vinegar
1/4 c vegetable oil
2 Tbsp sugar
1/2 tsp salt
1 flavoring packet from ramen noodles
1/2 c slivered almonds

Place chicken and cabbage in mixing bowl.  Break noodles up so that they are all in small pieces and place in colander.  Pour boiling water over noodles to soften slightly.  Add to cabbage with onions and seeds.  In small bowl, combine vinegar, oil, sugar, salt and contents of flavoring packet.  Pour over slaw, mixing well.  At this point, you can either refrigerate and let the flavors mellow, or you can eat it.  Just before serving, stir in almonds.

Asian Salmon

Asian Salmon
Adapted from Sisterscafe, posted there as BBQ Salmon

1 T. melted butter
1 T. honey
1 T. brown sugar
2 T. soy sauce
2 T. dijon mustard
1 T. olive oil
1 tsp minced garlic
2 lbs. salmon fillet

Mix all ingredients, except salmon, in a gallon-size ziploc bag. Rinse fish and pat dry; place in sauce for 15 min to 1 hour.

To BBQ: Place salmon on a large piece of aluminum foil, making a boat. Pour sauce over fish. Cover the top with foil and place on grill for approximately 15 minutes.
To Broil: Cook for about 8 minutes, depending on thickness of fish. Check frequently to see if salmon flakes, at which point it is done.

I serve this with rice and stir fried vegetables. It is a really quick meal to make if you use a rice cooker and the Kirkland-brand frozen stir-fry vegetables from Costco. I get my salmon at Costco, too.

Chicken Pineapple Curry

Adapted from the Enlightened Cook

Ingredients:

1 T canola oil
3 (6 oz) skinless, boneless chicken breast halves cut into 1-inch pieces
1/2 t salt
2 cups green bell peppers strips (about one large)
OPTIONAL:
Potato chunks
Carrot chunks
Onion chunks
Green Chili's

2 T fresh lime juice
2 T soy sauce
2 - 4 T red curry paste
1 t sugar
1 (14 ounce) can light coconut milk
1 can of pineapple chunks (save juice)
3 cups hot cooked long-grain rice
Lime wedges (optional)

STEP ONE: heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once.
STEP TWO: Add bell pepper (and other optional veggies) to pan; saute 4 minutes; stirring occasionally.
STEP THREE: Simmer chicken mixture in the pan.
STEP FOUR: In a sauce pan, combine juice, soy sauce, curry paste, pineapple juice and sugar in a small bowl, stirring with a whisk.
STEP FIVE: Add juice mixture and coconut milk to  sauce pan; bring to a boil.
STEP SIX: Cook 12 minutes or until slightly thick.
STEP SEVEN: Add sauce pan to chicken mixture and add pineapple; cook for 2 minutes or let simmer until ready to eat

Serve over rice.

What's for Dinner - Asian Beef with Snowpeas

Here we go sistah's!

Tonight I discovered a recipe I would do again. It meets all our requirements: simple, would make it once a month, tastes great! I adapted it from an AR.

STEP 1: make some rice

STEP 2: while it's cooking combine in a bowl and set aside

• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar (or another vinegar if you can't find rice wine)
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch

STEP 3: heat on stove in Wok
1 tablespoon vegetable oil & 1/2 tablespoon of sesame oil (if you have it; or just use veg. oil)

STEP 4: Stir fry

• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• (30 sec)
• 1 pound beef round steak, cut into thin strips
• (until brown)
• 8 ounces snow peas
• 
  
• STEP 5: add sauce + a pinch of grated orage peel or a splash of orange juice (or Michael says to just add some Yoshitas - I told him that was cheating)