the_cooking_mom: (Default)
Китайские блинчики я сделала по рецепту на упаковке вонтонов: обжаренный свинной фарш, капуста, морковь, уже все не помню, на самаом деле очень похожий рецепт, только болгарского перца не было, получилось вкусно. А соус сделала точно как здесь. Блинчики я и жарила и запекала на 400 Ф, кажется, 20 минут. И то и другое хорошо.


1/4 cup olive oil
One 2-inch piece fresh ginger, peeled and minced
1 garlic clove, minced
One 1/2-pound boneless pork chop, cut into thin strips
2 scallions, white and 1 inch of the green parts, thinly sliced
1 carrot, julienned
1 large red bell pepper, julienned
1 cup thinly sliced Napa cabbage
1/4 cup chicken stock, preferably homemade
2 tablespoons soy sauce
30 square wonton wrappers
Soy Sesame Dipping Sauce, recipe follows

Soy Sesame Dipping Sauce:

6 tablespoons soy sauce
1/4 cup rice vinegar
2 teaspoons Asian (toasted) sesame oil
2 teaspoons sugar

To make the egg roll, heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat. Add the ginger and garlic and cook, stirring until slightly softened, about 2 minutes. Add the pork and stir until it turns white, about 2 minutes. Transfer the pork to a plate and set aside. Add the scallions, carrot, and red pepper to the skillet. Cook, stirring, until slightly softened, about 2 minutes. Add the cabbage, stock, and soy sauce. Reduce the heat to medium-low and simmer until the liquid has evaporated and the vegetables are tender, about 5 minutes. Return the pork to the skillet and let the contents of the skillet cool to room temperature. You should have about 2 cups.

Lay the wrappers flat on a work surface. Brush the edges lightly with water. Top with about 1 tablespoon of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal. (The egg rolls can be frozen at this point.) Heat the remaining olive oil in a large nonstick skillet over medium-high heat until almost smoking. Working in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes. Cool slightly before serving.

Serve on the side with Soy Sesame Dipping Sauce.
Soy Sesame Dipping Sauce:

To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl. Stir well and serve.

Recipe courtesy of Sara Moulton, "Sara Moulton Cooks at Home", Broadway Books, 2002

the_cooking_mom: (Default)
Очень вкусно, по-новому. Курица получилась очень сочная и нежная, нам с мужем обоим понравилось, а вот рис с грибами не вмечатлил, самый обычный жасминовый рис будет не хуже. Очень вкусный получается соус и ни в каких дополнения не нуждается.

35 gm (¼ cup) potato flour, plus 1 tsp extra (я делала с кукурузным крахмалом)
420 gm organic chicken breast, thinly sliced across the grain
2 tbs ppeanut oil
5 cm piece ginger, peeled and crushed with the side of a cleaver (мелко порезала)
1 golden shallot, finely chopped
100 gm sugar snap peas (зеленая фасоль)
60 ml (¼ cup) chicken stock
2 tsp Shaoxing wine
½ tsp light soy sauce
Pinch white sugar (забыла)

Combine potato flour and 1 cup water in a large bowl and stir to dissolve. Add chicken pieces and mix to combine. Cover and refrigerate for 10-15 minutes.

Blanch chicken pieces in boiling water for 30 seconds, then rinse to remove excess flour mixture. Drain on an absorbent paper-lined plate.

Heat oil in a wok over high heat, add ginger and shallot, then chicken and sugar snap peas and stir-fry for 1 minute, add chicken stock, then Shaoxing wine, soy sauce and sugar and stir-fry for 1 minute. Season to taste with sea salt.

Combine extra potato flour and 2 tbsp cold water and stir into wok, cook for 1 minute or until thickened. Serve immediately.

the_cooking_mom: (Default)
Очень вкусно и не только на завтрак и не только с хлебом, вот только солить надо на свой вкус, в рецепте слишком много соли.

Makes 4 servings
Active Time
35 Minutes
Total Time
35 Minutes


For the sausage:
2 teaspoons minced scallion (white part only)
2 teaspoons minced ginger
1 1/2 teaspoons brown sugar
1 1/2 teaspoons red-pepper flakes
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon fresh thyme leaves
3/4 teaspoon fish sauce
1 1/4 pounds ground pork
For the sandwich:
2 tablespoons vegetable oil, divided
8 large eggs
1 baguette, cut into four segments, split on one side, toasted
Mayonnaise, for serving
Sambal or hot sauce, for serving
Kosher salt
Freshly ground black pepper
1 avocado, pitted and sliced
1 jalapeño, seeded and julienned, to taste
Cilantro and mint leaves, for serving


In a large bowl, combine all of the sausage ingredients except for the ground pork until evenly mixed. Add the pork and mix, using your hands, until the mixture is combined. Form into eight patties, using 1/3 cup pork mixture per patty.
In a large skillet over medium heat, heat 1 tablespoon oil. Working in two batches, cook the sausage patties until cooked through and lightly browned, about 2 minutes per side, adding 1 tablespoon oil for the second batch. Set sausage patties aside on a plate and pour off all but 2 tablespoons of fat from the skillet.
Heat the skillet to medium-high and fry the eggs in batches until desired doneness.
Spread the baguette halves open like a book, and spread insides with mayonnaise. Spread the top side with sambal, if desired. Place 2 fried eggs on the bottom side of each sandwich, and top with 2 sausage patties. Garnish with avocado, jalapeño, cilantro, and mint and serve.
the_cooking_mom: (Default)
3 pounds chicken wingettes or chicken wings (see note up top)
1 large garlic clove, minced
1 teaspoon coarse or kosher salt, plus more to taste
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey (I often halved this)
1 teaspoon Asian sesame oil
Pinch of cayenne or dash of Sriracha
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion, finely chopped

Heat oven to 425°F. Line a large shallow baking pan with foil and lightly oil it.

Stir wings together with garlic, salt, soy, hoisin, honey, sesame oil and cayenne or Sriracha until coated. Spread wings and any sauce that fell to the bottom of the bowl out on the prepared baking pan in one layer. Roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl* and toss with sesame seeds and scallion.

the_cooking_mom: (Default)
It's important to use cubes of beef tenderloin, if the meat isn't a high quality it will be chewy. Otherwise this dish is really good.


6 garlic cloves, minced
3 tablespoons medium-dry sherry
3 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1/4 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil, plus more for cooking the meat
2 pounds beef tenderloin, cut into 1-inch cubes
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon medium-dry sherry
1 tablespoon red wine vinegar
2 teaspoons minced fresh ginger
2 teaspoons sugar
1 garlic clove, minced
1 lemongrass stalk, lower third of the tender inner bulb only, minced (не брала)
6 ounces watercress (10 packed cups)
1/2 small red onion, very thinly sliced

Get Ingredients

In a large bowl, combine the garlic, sherry, soy sauce, sugar, pepper and five-spice powder with the 1 tablespoon of oil. Add the beef and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 5 hours or overnight.

In a small bowl, combine the soy sauce with the vegetable oil, sherry, red wine vinegar, minced ginger, sugar, garlic and lemongrass. Let stand for 30 minutes, stirring a few times.

Mound the watercress and red onion on a platter and toss with half of the vinaigrette. Set 2 large skillets over high heat until very hot, about 2 minutes. Add 1 tablespoon of oil to each skillet; when shimmering, add the meat to both skillets in an even layer. Let cook undisturbed, until richly browned on the bottom, about 1 1/2 minutes. Shake the skillet to release the meat and cook for about 30 seconds longer, until medium-rare. Scrape the beef onto the watercress. Drizzle with the remaining vinaigrette, toss lightly and serve right away.

The vinaigrette can be refrigerated overnight. Bring to room temperature before using.

the_cooking_mom: (Default)
Очень вкусно! По-настоящему китайское блюдо. Я добавила зеленую фасоль, которую отдельно запекала 10 минут при 410 Ф с сухим чесноком, солью, перцом и авокадовым маслом. Добавила вместе с луком. Подавала с рисом (1 чашка длиннозернового риса промыть раза три под проточной водой, залить холодной водой на 1 инч (2 см), закипетить, уменьшив огонь накрыть крышкой, как вода испариться выключить и закрыв крушкой на минут 5 оставить).


2 tablespoons fermented black beans
2 tablespoons rice wine, dry sherry, or white wine
1/4 cup peanut or neutral oil, like grapeseed or corn
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 cup sliced onion
1 pound boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
1/4 cup chopped scallion, plus more for garnish
1 teaspoon sugar (optional)
2 tablespoons soy sauce
Salt and freshly ground black pepper
1/4 cup chicken or vegetable stock, white wine, or water
1 tablespoon dark sesame oil


Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion.
Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
Turn the heat down to medium, add the scallion, and toss. Return the onion to the pan and add the sugar if you’re using it and the soy sauce. Toss again, sprinkle with salt and pepper, then add the beans with their liquid and the stock. Raise the heat to high and cook, stir-ring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with scallion, and serve.

the_cooking_mom: (Default)
Вкусно, как стир-фрай, только по-японски. У меня была готовая курица. Рис отварила в рисоварке. С кольцами не заморачивалась, все делала в одной сковороде: обжарила морковку с луком, добавила курицу, рис и соус, в конце посыпала зеленым луком и подала с огурцом.

Рис — 2 пакета (1 чашка)
Филе куриное — 200 г
Лук репчатый — 1 шт (1/2 большой)
Морковь — 1 шт
Огурец — 1 шт
Чеснок — 3 зуб.
Лук зеленый (у меня 2 стрелки)
Томатная паста — 1 ст. л.
Соевый соус — 4 ст. л.
Соус (Терияки: 2 ст.л. саке+1 ст.л. Мирин + 1 ст.л. соевый соус) — 4 ст. л.
Перец чили (можно молотый) — 1/2 шт.
Имбирь (можно молотый) — 1 ч. л.
Кориандр — 1/2 ч. л.
Масло растительное (для жарки) — 4 ст. л.

Рис отварить согласно инструкции на упаковке. В этот раз я взяла рис Жасмин (басмати).

В миске соединить соевый соус, соус Терияки, измельченные чеснок, имбирь, чили и кориандр. Если вы не любитель острого, перец чили исключить или уменьшить.

На раскаленной сковороде, с добавлением 2х ст. ложек масла, обжарить со всех сторон нарезанную тонкими лепестками курицу, влить половину приготовленного соуса, добавить томатную пасту, - перемешать и потушить минуты 2-3, до готовности, подсолить по вкусу.

На другой сковороде разогреть оставшееся масло и обжарить нарезанные кубиком лук и морковь, до мягкости морковки. Добавить рис, зеленый лук, оставшийся соус, досолить по вкусу, все перемешать и убрать с огня.

Огурец нарезать тонкими ломтиками.

Сервируем с помощью сервировочного кольца ( у меня кольца нет, я укладывала все в форму, а потом переворачивала на тарелку, соответственно все слои укладывались наоборот, - сверху вниз).
Ставим кольцо на тарелку, выкладываем часть риса, с помощью ложки слегка утрамбовываем ( у меня на этом этапе тоже рис, т. к. рис с двух сторон).

На рис немного мяса, на мясо ломтики огурцов. Вновь накрываем все рисом, немного трамбуем. Убираем кольцо. Сверху можно полить соусом Терияки, украсить зеленью и подавать!

the_cooking_mom: (Default)
Мужу очень понравилось. Сказал, что это абсолютно его ужин.


1/4 cup soy sauce
2 tablespoon fresh orange juice
1 tablespoon pure maple syrup
1 tablespoon toasted sesame oil
1 pork tenderloin (about 1 1/2 pounds)
Kosher salt
1 tablespoon grapeseed or vegetable oil
Sauce and assembly:
1 tablespoon plus 1/2 cup grapeseed or vegetable oil
1 medium shallot, chopped
1 garlic clove
1/4 cup prepared green curry paste
1 teaspoon finely grated lime zest
1 (14.5-ounce) can unsweetened coconut milk
1 tablespoon agave nectar
1 tablespoon fresh lime juice
1/4 cup cilantro leaves, plus more for serving
Unsalted, roasted pumpkin seeds (pepitas; for serving)


Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once, 4–12 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
Preheat oven to 250°F. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°F, 20–25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
Sauce and assembly:
While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
Serve pork over sauce topped with cilantro and pumpkin seeds.
Do Ahead
Sauce can be made 1 day ahead. Cover and chill.

the_cooking_mom: (Default)
Бчера сделала на ужин с вареной картошкой 2 порции, т.е. маринад сократила вдвое. И в овощи и в рыбу добавляла кунжутные семечнки. Было вкусно. Смело можно повторять для гостей. Лосось запекала 7 мин. при 400 Ф.

Ингредиенты на 4 порции:
Филе лосося 800 г
Соевый соус 50 мл
Белый винный уксус 10 мл
Мед 2 столовые ложки
Сахар 1 чайная ложка
Перец чили 3 штуки (1 зеленый болгарский)
Морковь 1 штука
Зеленый лук 100 г (1)
Оливковое масло 50 мл
Лимоны 1 штука
Кунжутное масло 20 мл
Соль по вкусу
Молотый черный перец по вкусу

1. Смешать винный уксус, сахар, соевый соус, мед, сок лимона и оливковое масло в однородный маринад. Добавить соли и перца по вкусу, замариновать в этом маринаде куски филе лосося на 15 минут.
2. Параллельно нарезать морковь, перец чили тонкой соломкой длиной 5–7 см, зеленый лук нарезать сегментами такой же длины.
3. На кунжутном масле обжарить до мягкости морковь, потом добавить к ней перец чили, жарить еще минуту, добавить лук и цедру лимона, перемешать и снять с огня, посолив.
4. Рыбу выложить на противень, покрытый пекарской бумагой, и запекать в течение 5–7 минут. Подавать с пряным гарниром.

Если острота перца чили кажется вам чрезмерной, можно заменить его на обычный сладкий перец и добавить щепотку молотого черного или белого перца. Или совсем чуть-чуть кайенского.

the_cooking_mom: (Default)

4 ounces spaghetti
1/4 cup extra-virgin olive oil
One 2-ounce tin anchovies packed in oil, anchovies finely chopped and oil reserved
This is a very simple pasta, but it's really nice. I made it today for lunch and me and my husband both loved it. I used zucchini instead of yellow bell pepper and we didn't care much about pink peppercorns, I think I'll skip them next time.

2 tablespoons minced garlic plus 2 tablespoons thinly sliced garlic
1 tablespoon minced Thai bird chile with seeds
1/2 yellow bell pepper, thinly sliced
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon sugar
2 tablespoons whole pink peppercorns
Pinch of ground white pepper
1/4 cup torn basil leaves, plus small whole leaves for garnish

How to make this recipe

In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/4 cup of the pasta water.
In a wok, heat the olive oil. 
Add the anchovies, anchovy oil, minced garlic, chile and bell pepper and stir-fry over moderately high heat until the bell pepper is softened, about 3 minutes. Add the pasta, reserved pasta water, oyster sauce, soy sauce and sugar and cook, tossing, until the sauce is slightly thickened, about 2 minutes. Add the sliced garlic, pink peppercorns, white pepper and torn basil leaves and toss. Serve topped with whole basil leaves.

the_cooking_mom: (Default)
Очень вкусно! Вчера нам сделала на ужин.


For marinade
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1 tablespoon grated peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon dried hot red pepper flakes, or to taste
two 1-inch-thick filets mignons (3/4 pound), any fat trimmed
2 teaspoons vegetable oil
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
1/2 teaspoon salt
1/4 cup water
1 tablespoon honey
1 small Napa cabbage (about 1 1/2 pounds), trimmed and sliced thin crosswise
1 cup packed arugula
1 medium red bell pepper, cut into thin strips
1 Asian pear or firm-ripe Bosc pear, cut into 1/4-inch julienne strips
2 scallions, sliced thin
1/2 cup packed fresh coriander sprigs


Make marinade:
In a shallow bowl stir together marinade ingredients.
Add filets to marinade, turning to coat, and marinate at room temperature 15 minutes. Remove filets from marinade, letting excess drip off, and reserve marinade. In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté filets about 4 minutes on each side for medium-rare meat. Transfer filets to a cutting board.
In any drippings remaining in skillet cook mushrooms with salt, stirring frequently, until golden, about 3 minutes. Add reserved marinade, water, and honey and bring to a boil. Remove skillet from heat and cool mixture 10 minutes.
In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear, scallions, and all but 4 sprigs coriander. Add mushroom mixture and toss to coat. Cut filets into thin slices. Mound cabbage mixture on 4 dinner plates and arrange steak slices on top. Garnish with reserved coriander sprigs.

Each Serving: About 288 calories, 9 grams fat (28% of calories from fat)

the_cooking_mom: (Default)
На самом деле очень и очень вкусно! Даже не ожидала.


2 3/4 cups water
1 1/2 cups white rice
3 tablespoons vegetable or wok oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
1 small red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/3 cup Tamari, dark aged soy sauce
Add Checked Items To Grocery List

Watch how to make this recipe.

Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.

Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

the_cooking_mom: (Default)
Делала дважды и со свежей, и с замароженной. Очень вкусно.


2 стейка форели по 250 гр каждый
2 ч.л кунжутные семечки


Густой соус терияки 1 ч.л*
Масло с тимьяном (Thume oil) 1 ч.л
Копченная паприка или обычная 1 ч.л
2 ч.л лимонный сок

Стейки форели сполоснуть холодной водой,обсушить бумажным полотенцем.В маленькой миске смешать все ингредиенты для маринада.Смазать стейки маринадом ,убрать в холодильник на 30-40 минут.

Положить маринованные стейки в огнеупорную форму смазанную маслом.Запечь в духовке,при температуре 180 гр,около 20 минут.Готовый стейки посыпать кунжутными семечками.Или можно перед тем как поставить в духовку посыпать семечками!

Ингредиенты на 2 порции:

350 гр замороженная стручковая фасоль
1 средняя луковица
3 дольки чеснок
1 крепкий красный помидор
4 ст.л оливковое масло
2 ст.л томатной пассаты(или домашнее томатное пюре или 1 ч.л томатной пасты)
Вода примерно ½ ст или чуть больше
Лимонный сок по вкусу


½ ч.л паприка
½ ч.л молотый кумин(зира)
Соль,красный перец по вкусу
2 ст.л порезанной зелени кориандра


Лук и чеснок мелко порезать.Очистить помидор и порезать небольшими кубиками.Фасоль разморозить,помыть,обсушить кухонным полотенцем.
Налить в сотейник оливковое масло.Добавить лук,чеснок и обжарить на среднем огне.Добавить фасоль обжарить 5 минут.Добавить специи, томаты,томатную пассату,воды.Как закипит,убавить огонь до среднего,тушить до готовности фасоли.В готовое блюдо добавить свеже выжатый лимонный сок по вкусу.


Вместо замороженной фасоли,можно использовать свежую стручковую фасоль.Её нужно порезать,отрезать кончики и предварительно отварить до полу готовности,промыть холодной водой,обсушить и т.д по рецепту!

Этот гарнир очень вкусный и в горячем и в холодном виде,нам нравится больше в холодном и особенно нравится это гарнир к рыбе!


Соус терияки я предварительно сама сделала смешав и вскипятив:

* 50 мл саке
* 50 мл мирин
* 50 мл соевого соуса
* 1/2 ст.л. коричневого сахара

Рецепт соуса взяла тут:
the_cooking_mom: (Default)
Servings: 4 • Size: 4 oz chicken • Points+: 3 pt • Smart Points: 3
Calories: 121 • Fat: 3 g • Carb: 6 g • Fiber: 0.5 g • Protein: 17 g • Sugar: 4 g
Sodium: 445 mg • Cholest: 48 mg


1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
1/4 cup low sodium or gluten-free soy sauce
1/4 cup unsweetened apple sauce
1/4 cup finely chopped yellow onion
1 tsp sesame oil
1 tsp grated ginger
1 tbsp light brown sugar
2 garlic cloves, crushed
1 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds, plus more for topping
2 thinly sliced scallions, white and green parts


Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.

In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.

Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

the_cooking_mom: (Default)
Вкусно. Я делала с каюустой и зеленым горошком. Думаю, что можно использовать любые овощи. Вполне универсальный рецепт stir fry. Курица получается очень нежная. На двоих брала 1 грудку, мариновала в полном маринаде, риса 1 чашку, соуса делала 1/2. Получилось 4 порции, хватило на следующий день на обед. Вино брала Мирин, орехов 1/2 чашки, лемонграс, зеленый лук и грибы не использовала.


3-4 chicken thighs OR 2 chicken breasts, cut into bite-size pieces or strips
1/4 cup white onion, diced
3 green onions, cut into segments
3-4 cloves garlic, minced
1-2 red chilies, sliced, OR 1/8 to 1/2 tsp. dried chili flakes (забыла)
1 lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. prepared lemongrass (available at Asian stores)
2 'heads' baby bok choy, roughly chopped
1/2 cup cashews, dry roasted, unsalted
handful shiitake mushrooms, sliced
1/4 cup white wine (or white cooking wine or sherry)
2 Tbsp. oil for stir-frying
MARINADE: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce + 1 Tbsp. water
3 Tbsp. white cooking wine
1 cup chicken broth
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1/2 tsp. dark soy sauce
2 Tbsp. fish sauce
2 heaping Tbsp. brown sugar

the_cooking_mom: (Default)
Приготовила вчера на ужин. Рецепт понравился. Из овощей брала 1/2 red bell pepper, морковку и замороженную зеленую фасоль. Сок двух апельсинов и цедру одного. Так же порезала несколько зубчиков чеснока и имбирный корень.Было вкусно!


1 1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces)
3/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons finely grated orange peel
2 tablespoons vegetable oil (кокосоовое)
1 small red onion, halved, thinly sliced
Large pinch of dried crushed red pepper
1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips
1 8-ounce package stringless sugar snap peas


Cook rice according to package directions. Cover to keep warm; set aside.
Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.

the_cooking_mom: (Default)
3/4 to 1 lb. chicken breast or thigh, sliced into bite-size pieces or strips
4-5 cloves garlic, chopped fine
1-2 fresh red chilies, chopped fine, OR 1/2 to 3/4 tsp. dried crushed chili (chili flakes)
3 Tbsp. white wine OR white cooking wine
2 small bell peppers: red and yellow, sliced
1 small green pepper OR 1/2 zucchini, chopped into bite-size pieces
3 green onions, sliced
1/2 compressed cup Thai basil, OR substitute sweet basil
2-3 Tbsp. vegetable oil
3 Tbsp. oyster sauce (I like Thai Maekrua brand oyster sauce)
2-3 Tbsp. Golden Mountain Sauce
1 Tbsp. fish sauce
1 Tbsp. lime juice
2 Tbsp. brown sugar

Combine the 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve sugar. Spoon 2 Tbsp. of this sauce over prepared chicken and stir in. Set aside to marinate a few minutes while you prepare your other ingredients. Set remaining stir-fry sauce aside.

Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance, then add the chicken plus a splash of white wine. Stir-fry until chicken turns opaque (3 minutes). Add a little more white wine as needed to keep pan moist.
Add the bell peppers and zucchini, plus 3/4 of the stir-fry sauce you made earlier. Stir-fry until vegetables have softened but still retain some of their crispness (about 2 minutes).
Reduce heat to medium-low and add the sliced green onions, plus remaining stir-fry sauce. Stir together (note that this is meant to be a saucy dish - this is where the flavor is).
Remove from heat and fold in the fresh basil (basil will wilt down into the hot sauce). Taste-test the dish and adjust the flavors to your liking. Taste-test Tip: note that this classic Thai dish is meant to be salty-spicy, with the zesty flavor of the basil coming through. It is definitely supposed to veer on the salty side, which is then balanced out when you eat it with plain steam rice. If you still find it too salty for your taste, add more lime juice. If not salty or flavorful enough, add more golden mountain sauce and/or fish sauce.
Serve with plenty of plain steamed jasmine rice and garnish with more fresh basil. ENJOY!



Apr. 30th, 2015 01:48 pm
the_cooking_mom: (Default)
Сделала вчера на ужин. Вкусно. Japchae – Sweet potato starch noodles stir fried with beef and vegetables


(serves 4):

4 ounces beef, filet mignon (or pork shoulder), cut into ¼ inch wide and 2½ inch long strips
2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips
2 garlic cloves, minced
1 tablespoons plus 2 teaspoons sugar
2 tablespoons plus 1 teaspoon soy sauce
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 large egg
4 ounces spinach, washed and drained
4 ounces of dangmyeon (sweet potato starch noodles)
2 to 3 green onions, cut crosswise into 2 inch long pieces
1 medium onion (1 cup), sliced thinly
4 to 5 white mushrooms, sliced thinly
1 medium carrot (¾ cup), cut into matchsticks
½ red bell pepper, cut into thin strips (optional)
ground black pepper
vegetable oil


Marinate the beef and mushrooms

Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.

Make the egg garnish (jidan):

Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.
Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.

Let it cool and slice it into thin strips.

Prepare the noodles and vegetables: 2 inches green onion, thin slice onion, mushrooms and red pepper, julienne the carrot.

Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon sesame oil. Put it into a large mixing bowl.

Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.

Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.

Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.

Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.

Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.

Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.

Mix and serve:

Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of sesame oil to the mixing bowl full of ingredients. Mix all together by hand.

Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate and serve.

the_cooking_mom: (Default)

Cabbage, salt, hot pepper flakes, fish sauce, sugar, garlic, green onions, and carrot.


Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl.

Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage.
Set aside for 10 minutes.

Make kimchi paste by mixing these ingredients in a bowl:
1/3 cup hot pepper flakes,
1 tbs sugar,
¼ cup fish sauce,
¼ cup minced garlic,
3-4 stalks of chopped green onion (1/3 cup worth),
¼ cup’s worth of julienned carrot

Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.

Mix the kimchi paste into the cabbage thoroughly.
Put the kimchi into a container, jar, or plastic bag.

Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.
You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days. Fermented kimchi can be used for kimchi stir-fried rice or kimchi stew, and it will be delicious.

the_cooking_mom: (Default)
Я делала половину нормы, получилось 16 штук

Мука – 8 стакана,
Вода – 3 стакана,
Соль – 2 ч.л.,
Сахар – 2 ч.л.,
Масло растительное – 150 мл.
Водка – 1 ст.ложка

Муку просеить в большую чашку. В воде растворить соль и сахар.
Сделать в муке лунку, влить туда водный раствор, водку, растительное масло. Тщательно вымесить тесто, обернуть его пищевой пленкой, и оставить при комнатной температуре, примерно, на час.
Секрет этого теста в сочетании сахара и спирта. Именно это сочетание сделает тесто ваших чебуреков удивительно воздушным и хрустким. Пока тесто отдыхает, можно приготовить начинку.
Готовое тесто раскатайте скалкой так, чтобы толщина его не превышала 3 мм. При помощи блюдца вырежьте из теста круги диаметром 15-20 сантиметров. Если никакой посуды для вырезания у вас под рукой нет, то вы можете разделить тесто на небольшие шарики, каждый из которых затем раскатать скалкой в кружок нужного диаметра. Готовый фарш выложите на середину кружочка из теста, сложите тесто пополам и как можно более тщательно защипите края, чтобы они не разошлись при жарке и не дали начинке вытечь наружу.
Слепите чебуреки и обжарьте в большом количестве масла.
P.S.: Да, и никогда не добавляйте в тесто яйца! Из-за яиц тесто получается жестким
Автора не знаю. Нашла:

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