Tag: asian
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Simple Hokkien Noodle Bowl
I have become obsessed with making my own noodle bowls. They are the ultimate quick meal I am enjoying working my way through the family of Asian noodles.
This time I am using thin Hokkien style wheat noodles (at least that is how they are marketed in Australia) to make a quick noodle soup in well under 15 minutes.
I simply cooked the noodles in chicken broth and then served them hot garnished with sesame seeds and Furikake seasoning.
This is the brand and style of noodle I used. They have a lovely texture and are made from wheat flour, oil and salt.
Happy slurping,
PK
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Udon Noodles
Udon noodles hail from Japan and are made from wheat flour, water and a bit of salt. They are thick and have a lovely smooth texture.
Warm or chilled they are exceptionally tasty in salads, soups and stir fries. They are very versatile and you can swap them out with soba noodles when you want something different.
Check out my Chicken Katsu Udon Soup.
Enjoy,
PK
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Soba Noodles
Soba noodles hail from Japan and are made from Buckwheat flour and wheat flour. They are similar in shape and thickness to spaghetti but have a coarser texture.
Warm or chilled they are exceptionally tasty in salads, soups and stir fries.
Recently, like the rest of the planet, I have become obsessed with making my own noodle bowls.
Enjoy,
PK
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JAPANESE CUISINE
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Mirin Seasoning
Hailing from Japan, Mirin seasoning is basically sugar, salt and MSG.
I use it when I want to add a bit of a sugar pop to my Asian styled broths and stir fries. I always add a splash to my Udon broth for example. Last night I splashed some in Beef in Oyster Sauce stir fry.
Note: This sauce is not the same as fermented Mirin, which like Sake is rice wine but has less alcohol and is sweeter.
Dietary Info: Contains MSG
Enjoy,
PK
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Black Mustard Seeds
These tiny little seeds come in a range of colours from very dark brown to yellow depending on the climate where they were grown. They taste like yellow mustard seeds but slightly more intense and aromatic.
Their taste reminds me of a green pea but earthier and with a pronounced but very pleasant warmth. They have a similar aroma.
I use them to make mustard pastes, spice blends and Indian curries and soups.
I have some serving suggestions for you and recipes using this spice in the links below.
This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents.
Dietary Info: Is an allergen for some people.
Enjoy,
PK
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PK’s Simple Tom Kha Gai
My way of making Tom Kha, a Thai coconut, chicken and galangal soup, one bowl at a time is great if you have a family with widely different stands on what they will or won’t eat. For example, I love tomatoes, mushrooms and spring onions so I use lots of them in my bowl. My lads don’t so they get more mushrooms, carrot and corn.
It is also great when you have your friends over for lunch or dinner. Simply put a big pot of soup on the table with the vegetables and rice separate and everyone can build their own bowl. Don’t forget slices of lime, chopped Thai chilies and extra fish sauce. 🙂
Note: I think this makes enough soup for 2 hungry adults.
Steps
- Preparing the ingredients
- Bringing the soup to the boil
- Serving
Ingredients
- 1 poached chicken breast
- 1 small coriander plant (roots and leaves), whole
- 1 chunk of fresh galangal, bruised
- 3 kaffir lime leaves, bruised
- 1 lemongrass stalk, bruised
- 1 Tbsp fish sauce for the pot and 1 Tbsp for each serving bowl
- 1 Tbsp lime juice for the pot and 1 Tbsp for each serving bowl
- 1/2 cup water
- 2 cups chicken stock
- 1 cup coconut milk
- 3 Thai chiles, sliced (optional but encouraged)
- Your personal choice of vegetables
- Coriander leaves to garnish
Equipment
- 1 chef’s knife
- 1 chopping board
- 1 wooden spoon
- 1 saucepan/soup pot
Preparing the ingredients
- Cut your poached chicken breast into cubes or slices.
- Bruise the galangal chunk and the lemongrass stalk and add to the pot.
- Bruise the kaffir lime leaves, or like I have put little tears in the edges to release the flavour better, and add to the pot.
- Add one small coriander plant.
- Add:
- 1 Tbsp fish sauce
- 1 Tbsp lime juice
- 1/2 cup water
- 2 cups chicken stock
- 1 cup coconut milk
- 3 Thai chiles (optional)
Bringing the soup to the boil
- Let everything come to a boil really slowly to infuse all the flavours. I don’t move it very often and then only a gentle swirl.
- Once you have a gentle boil, turn the heat down a bit and add the poached chicken.
- Cook until the chicken is safely warmed through but not for too long or it will go stringy.
Serving
- Build up a bowl of your favourite vegetables and add 1 Tbsp fish sauce and 1 Tbsp lime juice.
- Add some chicken and then add as much soup as you want (liquid only, the rest stays behind).
- Provide your guests with some cooked rice, slices of lime, extra chiles and fish sauce.
Enjoy,
PK
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CHICKEN DISHES
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Japanese Mayonnaise
This rich and creamy Japanese mayonnaise is just like its best friend, Japanese Roasted Sesame Dressing, in that it goes well with almost everything. It sweet, tangy and thick.
I love it with salads, crumbed meat, seafood and of course noodle and rice dishes. It is a must have when I have sushi. 🙂
I also love how it holds its shape, allowing for a bit of flourish when serving.
I have some serving suggestions for you and recipes using this dressing in the links below.
Dietary Info: Contains MSG
Enjoy,
PK
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USING JAPANESE MAYO
JAPANESE CUISINE
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PK’s Asian Style Crumbed Pork Loin Cutlets
Just like my Crumbed Panko Chicken Breasts these crumbed eye of pork loin cutlets are so lite and easy. Simply throw some noodles or rice at it and serve with wasabi paste, Japanese Mayonnaise and Japanese Roasted Sesame Dressing.
Your guests will be blown away!
Takes about 20 minutes of preparation and cooking not including 30 minutes of refrigerating the cutlets after crumbing them.
Steps
- Crumbing the pork eye of loin
- Shallow frying the crumbed pork
- Serving
Ingredients
- 5 pork eye of loin cutlets, each one halved
- 2 eggs, whisked
- 1 garlic clove, finely minced
- Cracked black pepper and table salt to taste
- Panko breadcrumbs, enough to coat the cutlets
- Peanut Oil, enough to cover the bottom of your fry pan
Equipment
- 1 chef’s knife
- 1 chopping board
- 1 plate for the panko crumbs
- 1 bowl for the whisked egg
- 1 whisk or fork
- 1 tray, covered in baking paper
- 1 fry pan to shallow fry the cutlets
Preparing the pork eye of loin
- Take each cutlet and slice them to give you two thin cutlets a piece.
- Season them with a bit of cracked pepper and salt to taste.
- Whisk the 2 eggs in a bowl and then mix in the 1 tsp minced garlic.
- Add the cutlets to the egg mix and spread the panko breadcrumbs on a plate.
- Take each cutlet and roll in the panko getting a nice thick coating.
- Pop them on the the baking paper lined tray and then refrigerate for about half an hour.
Shallow frying the crumbed pork
- Heat the oil over a high heat and then shallow fry the crumbed cutlets, in batches, until they are golden brown.
Serving
Goes great on a bed of rice and vegetables and your favourite Japanese condiments. Or in my kids case, tomato ketchup. 😉
Enjoy,
PK
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MORE ASIAN CUISINE
PORK DISHES
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Japanese Roasted Sesame Dressing
This decadent Japanese styled sauce is a blend of roasted sesame paste, mayonnaise, soy and mustard. It has a tangy sesame punch and then a balanced sweet creamy finish. I am simply addicted to it and use it everywhere. Makes me smile every time. 🙂
Along with it’s partner in crime (Japanese Mayonnaise) it goes great with salads, meat, seafood and of course noodle and rice dishes. I think the secret is that the sesame seeds are roasted.
I have some serving suggestions for you and recipes using this dressing in the links below.
Dietary Info: Contains Egg, Mustard, Preservatives, Sesame, Sesame Oil, Sesame Seeds, Soy, Soybean, Wheat. May also contain traces of shellfish, fish, milk, sulphites and sulfur dioxide.
Enjoy,
PK
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USING SESAME DRESSING
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Panko Breadcrumbs
Panko breadcrumbs are made from white bread using a technique that gives large coarse flakes. This makes them fluffy and light when used.
I use them anywhere you would use regular breadcrumbs, especially when shallow frying crumbed meat and vegetables. If you haven’t used them before, drop what you are doing and go and buy some. 🙂
Look how light and golden they go when shallow fried in peanut oil.
I have some more recipes using panko for you in the links below. 🙂
This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents.
Enjoy,
PK
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MORE ON USING PANKO BREADCRUMBS
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