Tag: asian

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Braised Shiitake Mushroom and Greens

150 gram dried shiitake mushrooms, rehydrated, soaking water reserved
Broccoli, cut into florets
20 gram ginger slices

2 Tbsp oyster sauce
2 tsp soy sauce
1/2 tsp salt
2 tsp sugar
1/2 tsp white pepper
2-3 cups mushroom soaking water, strained of dirt

Cornstarch slurry to thicken

  1. Prepare mushrooms by cutting stems, cut in half if large.
  2. Sautee ginger in oil until fragrant and golden. Add mushrooms and sautee.
  3. Add mushroom liquid and sauce ingredients, except cornstarch slurry. Instantpot high pressure 20 minutes, then release.
  4. Simmer and add cornstarch slurry until thickened. Arrange greens in a circle and pour mushroom braise into the middle and serve.
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Nian Gao with Red Bean

Makes 2 7″ nian gao in Instantpot. Use a 7″ bowl or cake pan.

9oz red bean, soaked 6-8 hours
Add red beans and water that generously covers red beans to Instantpot. Pressure cook 15 minutes. Check if the beans are still intact, but burst when squeezed. Drain and cool.

Bowl 1 – Add brown sugar (4.8 oz) and boiling water (3.6 oz), stir until the sugar has dissolved.
Bowl 2 – Add glutinous rice flour (4.8 oz), regular rice flour (1.2 oz), coconut milk (1.25 tbsp) (optional), olive oil (0.6 tbsp)

Combine bowls 1 and 2, and stir until there are no white clumps of flour remaining. The mix should be creamy and smooth, so you may need to add splashes of water if it’s not there. Mix in half of red bean. Stir and then let batter rest 5-10 minutes.

Cut a piece of parchment paper to size of the bottom of Instantpot cake pan. Spray pan with spray, then add paper, then spray paper. Pour batter in.

Add 1.5 cup water, steam rack, then cake. Set to high pressure 20 mins. Instant release. Use chopstick to poke middle to see if it’s done. If not, add 0-1 minutes. Cool on plate, then let set in fridge overnight.

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Tofu broccoli stir fry

Sauce
1/4 cup vegetable stock
2 tablespoons Shaoxing wine
1 tablespoon hoisin sauce
2 teaspoons dark soy sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 tablespoon cornstarch

Stir-fry ingredients
1 large head of broccoli, cauliflower or similar hearty vegetable
1 tablespoon ginger, minced
2 cloves garlic, minced
1 block of tofu, baked or fried, cut in 1/2 inch pieces

Cook broccoli in skillet until just tender. Add garlic and ginger until fragrant. Add tofu and stir until hot. Add sauce, boil until sauce thickens.

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Chinese braised beef stew – Instantpot

3 pounds beef stew meat, cut into 1½- to 2-inch pieces
7 slices ginger
5 cloves
3 pieces star anise
3 bay leaves
1 cup Shaoxing wine
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1-1.5 cups water
1 tablespoon sugar
2-3 pounds daikon radish, carrots, potatoes, peeled and cut into 1½- to 2-inch pieces

Parboil beef in water for 1 minute. Remove scum.

Sautee aromatics until fragrant. Sautee beef unto browned. Add liquid ingredients and sugar.

High pressure cook 20-25 minutes if using well marbled chuck roast, 30-35 minutes if using rougher less marbled beef. Remove beef when tender, set aside.

Add vegetables and high pressure cook 5 minutes, or simmer until tender.

Optionally, add corn starch slurry to thicken sauce.

Recipes

Tomato & Egg

1-1.5 lb tomato, cut into 8 pieces each
4 egg
5 thin slices ginger, chopped into thin matchsticks
2 tbsp oil
3 tbsp water

Sauce
0.50 tsp salt
2 tbsp brown sugar
2 tbsp ketchup

1 tbsp cornstarch (for slurry)
4 tbsp water (for slurry)

Heat the pan on high heat. When it’s hot, but not smoking, add oil and give the pan a swirl to coat. Pour in the beaten eggs, and push the eggs gently around with a spatula to scramble. When the eggs are about 80% cooked through, which will take about 35 seconds, transfer them to a plate or bowl. The bowl where you beat them originally will work great!

The pan should still be hot, so add a bit more oil, and then add the matchstick ginger. Once the ginger is in, add the tomato wedges. Stir-fry for about 30 seconds, then add water (3 tbsp).

Season with salt (0.50 tsp) and brown sugar (2 tbsp). Keep the tomatoes cooking at a boil for about 2.5 minutes. Add ketchup (2 Tbsp) and stir.

Slowly pour in cornstarch slurry into the pan, mixing as you go. When sauce thickens, add the eggs back into the pan. Stir it in and let cook quickly, then turn off the heat.

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Faux pho broth

1/2 onion diced
2 in ginger, sliced
Half a cinnamon stick
2 teaspoons coriander seed
2 star anise
5 cloves
2 tablespoons fish sauce
1 tablespoon sugar
5 cups broth

Instantpot 10 minutes.

Recipes

Miso mushroom pasta

  • 7 ounces dried spaghetti or other noodle pasta
  • 12-16 oz mushrooms
  • 1 leek or onion, thinly sliced
  • 1 teaspoon sherry vinegar, or white wine vinegar
  • 4 tsp miso paste
  • 2 tablespoons butter, softened
  • 5 garlic cloves
  • 1/2 cup heavy cream
  • 1/2 cup pasta cooking water
  1. Cook pasta 1 minute short of al dente and reserve 1/2 cup pasta cooking water while doing the rest:
  2. Whip miso and butter together in a small bowl until airy and combined
  3. Sauté leek/onion until lightly browned
  4. Add mushroom and sauté until browned, toss with vinegar when done
  5. Add some oil and sauté garlic, mix with mushrooms
  6. Add miso butter and heavy cream — make sure pasta is ready before you do this
  7. When combined, add pasta and stir over low heat for 2-4 more minutes. Add some pasta water if needed to combine
  8. Serve with furikake
Recipes

Instant Pot Sticky Rice

  • 1 cup glutinous rice
  1. Soak rice at least 6 hours or overnight
  2. Drain rice
  3. In Instantpot, put 1 cup water, steamer rack or basket, and a metal steam bowl. Add drained glutinous rice. Add 1/2-2/3 cup water until the surface of rice is covered.
  4. High pressure 12 minutes. Natural release 5-7 minutes. Fluff.
Recipes

Chinese sticky ribs

  • 1 (6-inch) piece fresh ginger, peeled and sliced thin
  • 8 garlic cloves, peeled
  • 1 cup honey
  • ¾ cup hoisin sauce
  • ¾ cup soy sauce
  • ½ cup Chinese rice wine, Xiaoshing wine or dry sherry
  • 2 teaspoons five-spice powder
  • 1 teaspoon ground white pepper
  • 5 – 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, cut into individual ribs
  • 2 tablespoons toasted sesame oil
  1. Pulse ginger and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Transfer ginger-garlic mixture to Dutch oven. Add honey; hoisin; soy sauce; ½ cup water; rice wine; five-spice powder; and pepper and whisk until combined. Add ribs and stir to coat (ribs will not be fully submerged). Bring to simmer over high heat, then reduce heat to low, cover, and cook for 1¼ hours, stirring occasionally.
    Instant pot: add above ingredients and ribs, stir to coat, then pressure cook high for 15-18 minutes.
  2. Adjust oven rack to middle position and heat oven to 425 degrees. Using tongs, transfer ribs to large bowl. Strain braising liquid through fine-mesh strainer set over large container, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard.
  3. Return braising liquid to pot and add sesame oil. Bring to boil over high heat and cook until syrupy and reduced to 2½ cups, 16 to 20 minutes.
    Instant pot: add sesame oil to braising liquid in Instant Pot. Sautee function until liquid is syrupy, 4-8 minutes.
  4. Set wire rack in aluminum foil–lined rimmed baking sheet and pour ½ cup water into sheet. Transfer half of ribs to pot with braising liquid and toss to coat. Arrange ribs, bone sides up, on prepared rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until second side starts to caramelize, 5 to 7 minutes longer. Transfer ribs to serving platter; repeat process with remaining ribs. Serve.