Stir fry dinner

 pok choi

carrots

cabbage

salmon

 eggs

sesame oil

 tamari

garlic

ginger

 salt

 vinegar

Paleo Korean Fried Rice - Bibimbap

Paleo Korean Fried Rice - Bibimbap

Bibimbap, Korean (Cauliflower) Fried Rice

Ingredients



1/2 large cucumber (150g/5oz)

1/2 small courgette (100g/3.5oz)

1 large carrot (100g/3.5oz)

small chunk crinkly cabbage (100g/3.5oz)

10 oz (300g) ground beef

16 oz (450g/3 cups) cauliflower OR 3 cups cooked short grain rice

1/3 cup (80ml) sesame seeds

1/3 cup (80ml) butter or olive oil

3 Tbsp (45ml) tamari (or coconut aminos + additional salt)

hot red pepper sauce

fat for sauteing
 also added( spring onions, shiitake mushroom, spinach)

Method



1. Grate vegetables into a large bowl.

2. In a little fat, brown the ground meat in a frying pan over med-high heat and add to bowl.

3. Process the cauliflower through a food
processor until rice sized. Add a little fat into the frying pan and
add cauliflower and a bit of water and saute.

The cauliflower should be cooked and soft but still with some bite,
not mush. (omit this step if using rice) Add cauliflower (or rice) to
large bowl.

4. Pour sesame seeds onto a clean dry pan
and shake to distribute the seeds. Heat at medium heat, occasionally
shaking to prevent burning. When the seeds are brown and fragrant, add
to the large bowl.

5. Pour oil or let butter melt on top of the hot ingredients. Pour over tamari and mix well.

6. Serve and add hot sauce to individual bowls. Enjoy!

Rice free, low carbs sushi again

                            We really enjoy this riceless :) sushi and it becomes our regular  top treat

 Basic ingredients

 but you can adapt and pick and choose your fave ingredients ( as long as they are low carbs, grain free)

Recently, we tried a simple mixture of finely sliced cabbage ( white cabbage or chinese leaf will work well) ,  carrots julienne and spring onion seasoned with sesame oil, Tamari and balsamic vinegar
 It worked well with raw salmon and cucumber

 other options

 blanched french beens

raw avocado

celery sticks

caviar

prawns, crab meat, squid

peppers

cauliflour `rice`
 green bean read more 

 

Starry Asian Market, Chinese, Japanese and Korean Groceries in Canterbury

 Starry Asian Market, Chinese, Japanese and Korean Groceries in Canterbury

Jjigae : Korean Hot-pot

 It is a very reach yet easy dish and ingredients can vary. Here we used some beef and fish as base but it can be also made with chicken meat& tofu or  as vegetables only variety

  Veg preparations and neat arrangement by Miss O

Recipe source 

Soondubu jjigae (hot and spicy soft tofu stew)

Ingredients:

• 12 dried anchovies
• 1/3 cup of kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms
• 100 grams of beef, 1 cup of mixed seafood, 3 shrimp
• 2 green onions, 1 green chili pepper
• 2-5 tbs of hot pepper flakes
• olive oil, sesame oil, 2 tubes of soon du bu
• 2 tbs of fish sauce, and 2 eggs

Prepare stock to make tasty Soon du bu:

1. Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.
2. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
4. Set aside the stock and take out the mushrooms and chop them into small pieces.
5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.
6. Chop 100 grams of beef and put it into the pot and stir it.
7. Add the chopped shiitake mushroom and stir it.
8. Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
   *tip:
   2 tbs—mild
   3 tbs—medium
   4 tbs—hot
   5 tbs (1/4 cup)—suicidal hot ! : )
9. Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )
10. Add 1 cup of mixed seafood and 3 shirimp.
11. Add 2 tbs of fish sauce.
12. Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
13. When it boils, add 2 chopped green onions and 1 green chili pepper.
14. Crack eggs and drizzle some sesame oil before serving.

                                                                 See: Video 

photo curtsy of Maangchi.com

           




                                            And a simple chicken, kimchi and veg variety
 

Red Dragon Roll - Sushi Day - Sushiday.com

Red Dragon Roll - Sushi Day - Sushiday.com:

'via Blog this'


various sushi recipes

                                                 and a few samples of my very own...

Chap Chae recipe

1/2 to 3/4 pound beef sirloin (about 1-inch thick)

6 or 7 dried black mushrooms (dried shiitake mushrooms, available at Asian groceries), or fresh shiitakes

1 pound Korean cellophane noodles

1 bunch spinach or 1/2 pound baby spinach leaves

1 tablespoon hulled white sesame seeds

1 small yellow onion

2 medium carrots

4 scallions

3 cloves garlic, minced

1/2 cup soy sauce (or gluten-free tamari)

3 tablespoons brown sugar

1 teaspoon sesame oil

3 tablespoons peanut oil, divided

Place the beef in the freezer while you're working on the other ingredients. That will make it easier to slice. Soak the dried mushrooms in boiling water, weighting them with a plate or the bottom of a bowl so they stay beneath the surface of the water. Soak the sweet potato noodles in plentiful hot tap water (if you're working several hours ahead, soak the noodles just before stir-frying. They take about 10 minutes to soften up).

Wash the spinach in several changes of cold water and trim the stems; you can leave the stems if you're using baby spinach.

Toast the sesame seeds briefly in a small, heavy skillet over medium heat. They're done when they show just a bit of golden browning.

Halve the onion and slice thinly. Peel and julienne the carrots (easiest if you halve them lengthwise first, then slice into 1/8-inch thick slices, then cut into matchsticks). Halve the scallions lengthwise and cut into 1-inch lengths.

Squeeze out the dried mushrooms, reserving the soaking liquid. Cut off and discard the stems and slice the caps 1/8-inch thick.

Take out the partially frozen beef. Holding your knife parallel to the cutting board, slice the beef into two 1/2-inch-thick halves. Then slice against the grain into strips about 1/8-inch thick and about 2 inches long. Place the meat in a nonreactive bowl. Drain the noodles.

In a small bowl, mix together the garlic, soy sauce or tamari, brown sugar and sesame oil for the sauce. Spoon a few tablespoons of the sauce onto the sliced beef and toss thoroughly. Add about 1/4 cup of the mushroom soaking liquid to the sauce (you can discard the rest of the mushroom liquid).

Place a capacious wok over high heat. When it begins to smoke, add half the peanut oil (1 1/2 tablespoons) and the onion, carrots, scallions and mushrooms. Stir-fry for about 2 minutes, until just becoming tender. Push to one side of the wok.

Add a little bit more of the peanut oil, swirl it about and spread out the marinated meat in a single layer at the bottom of the wok. Let it sit briefly to develop some browning, then mix in with the vegetables and push to one side of the wok.

If the wok is dry, swirl in the remaining peanut oil. As soon as it is smoking-hot, add the drained noodles. Pull the meat and vegetables back atop the noodles, mix together, and add the sauce. Stir-fry, mixing well. Finally, toss in the spinach and sesame seeds and serve.

more or less sourced at

 Polish_pls

Chap Chae ( makaron mung z wolowina i warzywami)
zw tez celofanowym 

Proporcje mniej wiecej na paczke makaronu - tak 300g okolo

ladny kawalek wolowiny- filet najlepiej albo cos w poblizu. 
Nie musi byc duzo, ale msz warto zainwestowac w jakosc bo to od wolowiny w duzej mierze aromat tego dania zalezy
A i musi byc na tyle dobra by w efekcie stir fry szybko zmiekla a nie byla gumiasta
Tak ok 150-200g wystarczy

5 cebulek (spring onions- taka mala, biala ze szczypiorem -nie wiem jak sie nazywa po polsku  ) drobno pokrojone
1-2 cebule pokrojone w piorka
2-3 zabki czosnku (drobno posiekany)
2-3 marchewki( krojone na zapalke)
szpinak- paczka ok 200-250g albo peczek( swiezy, male listki ( jesli wieksze, usunac lodygi i troche porozrywac na mniejsze kawalki) i lekko zeszkolone albo zblanszowane i zalane zimna woda zeby zachowaly kolor)
kilka grzybow shiitake ( zamoczonych, pokrojonych w paski) 
garsc wood ear mushrooms albo kilka suszonych boczniakow 
olej arachidowy ( ew inny) do smazenia- tak ok 3 lyzek

opcjonalnie
inne warzywa typu rozyczki brokulowe
cukinia w plasterki
drobno siekana kapusta pekinska

marynata
olej sezamowy- 2-3 lyzki
sos sojowy ( Kikkoman, tamari ) ok 1/4 szkl
ok 1 lyzki cukru ( ciemny najlepiej)
sol do smaku, swiezo mielony czarny pieprz

stostowane ziarna sezamowe -2-3 lyzki

Mieso najlepiej lekko podmrozic ok pol godziny- wtedy latwiej bedzie je pokroic)

W miedzyczasie:

Namoczyc grzyby- w goracej wodzie obciazajac czyms zeby nie wyplywaly
namoczyc makaron. Do miekkosci. Zaleznie od tego czy woda ciepla czy zimna - ok 10-30 min.

Szpinak zblanszowac albo podsmazyc szybko na ok lyzce oleju

stostowac sezam na suchej patelni ( z grubym dnem najlepiej)

Cebule pokroic w piorka
Spring onion najpierw wzdluz na pol i pozniej na ok centymetrowe paski
marchewke na zapalke
Reszte warzyw tez w miare drobno


grzyby odcedzic ( zachowac wode w ktorej sie moczyly) i pokroic w paski ( usuwajac trzon)

wyjac mieso z zamrazarki i pokroic ostrym nozem w plasterki, pozniej w paski 
Grzyby i mieso do naczynia ( ceramiczne, szklane)

zalac marynata przygotowana z:
sosu sojowego
czosnku
cukru 
oleju sezamowego i ok 1/4 szkl wody ` grzybowej` ( reszte wody wylac)

Rozgrzac mocno woka czy gleboka patelnie. Na rozgrzana dac ok 2 lyzej oleju arachidowego, podgrzac i wrzucic pokrojone warzywa.
Stir-fry ok 2 min
Odlozy do innego naczynia albo odsunac na brzeg woka
Na srodek dodac troche wiecej oleju i mieso z grzbami i marynata (nie za grubo- powinna byc jedna, cienka warstwa)
Kiedy mieso i sie zrumieni, wymieszac z warzywami i znowu na bok woka ( lub do innego naczynia)
Jesli wok jest za suchy, dajemy znowyu troche oleju i kiedy zaczyna kopcic, odcedzony makaron.
Po ok minucie wymieszac wszystko z miesem i warzywami
Na koniec szpinak iwszystko stostowany sezam

Na koniec mozna posypac posiekanym `omletem`
Roztrzepane jajko usmazone na oleju sezamowym -cienka warstwa jak nalesnik- smazona po obu stronach
Po usmazeniu, zrolowana i pokrojona w `plasterki`

To danie i na cieplo i na zimno.
W lecie mozna serwowac ze swiezym ogorkiem pokrojonym w cwiartki i skropionym mieszanka sosu sojowego z olejem sezamowym i czosnkiem, duza iloscia pieprzu
O kazdej porze roku- z kimchi 
I z ryzem oczywiscie

Celebrations, celebrations - our special day`s meal

                             Chap-chae (transparent/cellophane/mung  noodles) with beef and vegetables
                                                                       Sushi nori
                                                                          Kimchi
                                                                        Miso soup

                                                                  Recipes to follow

                                                   Korean food on the menu
                          to celebrate the most important holiday for us- True God`s Day
                                we did our best to imitate some Korean/oriental cuisine
                           

 Also some sushi inspirations