kim chee fried rice

KIM CHEE FRIED RICE

This by far another favorite in my house that I always make. If it was up to me I would be making fried rice everything, everyday. Just as in regular fried rice there are so many variations and ingredients that you can use. The ones that I post for you is according to my palete or whats left over in the kitchen sink :)

 

 

 

1 pkg. bacon, sliced small

1/2 onion, diced

1 portuguese sausage, chopped

4-5 scrambled eggs

handful of favorite kim chee, squeezed, draind, chopped

1/2 c. frozen peas

1 bunch green onion

6c. day old rice

pepper to taste

 

fried sunny side eggs

furikake to garnish

 

SAUCE:

heaping tbsp. garlic, chopped

2 tbsp. oyster sauce

1/2 c. ALOHA shoyu

1/4 c. sugar

1 tbsp. sesame oil

**MIX WELL

 

1. fry bacon until crisp, drain 1/2, reserving some oil

2. add in onion and p.sausage, continue to fry few minutes

3. add in kim chee, fry 1 minute

4.add in rice, mix well

5. drizzle sauce slowly, mix well (don't drench the rice, you may not need to use all)

6. when encorperated well, add in pepper, peas, eggs and green onion

 

**in a serving bowl layer rice with sunny side egg and sprinkle furikake.

A WINNER!!!

 

 

 

 



 

NAMASU

 I was craving namasu one day and wanted to eat it so bad. I could not find a good recipe like I remember eating growing up. So after a few recipes of research I decided to create my own and I think it came out perfect. I just keep it in the icebox for up to 4 days. Not to sure how long you can preserve it in a jar.

 

Caroline’s NAMASU

3 cucumbers, thinly sliced

4 baby carrots, grated

¼ tsp. salt

½ can baby clams

½ c. wakame, softened in water, chopped into pieces

½ block kamaboko

½ sweet onion, sliced thin

1.       Slice cucumbers, sprinkle with salt, let stand 10-15 minutes

2.       Rinse cucumbers thoroughly

3.       Combine all ingredients.

4.       Pour sauce, mix well

5.       CHILL

Sauce:

1 & 1/2c. sugar

1 & 1/2c.rice vinegar

1 ½ tbsp.. lemon zest

Juice from 1 big lemon

1 ½ tbsp.. mirin

4 dried shrimp (ebi)

·         Mix well

 

Cake Noodle take 1

 

This is what I made experimenting with cake noodle dishes. It is basically any meat, seafood and veggies that you like to eat together.  The key to this recipe is just the sauce mixture. Try adding anywhere from 3 or more ingredients. Make it crispy gau gee mein by adding some won ton on the top.

 After making this, I realized that it was great just to eat over rice or even boiled noodles. You give it a try and see what you think. Heavyn was the best critic for this dish, she said "awesome mom, you are awesome cook". lol

 

Cake noodle take 1

½ lb. fresh Chinese egg noodle, or saimin noodles

8 tbsp. vegetable oil

Thumb ginger

4-5 Minced garlic (grated)

6 shitake mushrooms (soaked and sliced)

6 small bunches baby bok choy

4 flat chicken breasts (hmart)

1 c. char siu sliced

½ sliced onion

1c. won bok sliced

Handful bean sprouts

½ pkg. tofu puffs sliced in half

Bunch green onions

1.        Heat  2 tbsp.oil, ginger, garlic in wok

2.        Slice and brown chicken breasts

3.        Add in onion few minutes, sauté

4.        Add in char sui, stir fry few minutes

5.        Add all vegetables, stir fry few minutes (not tofu)

Sauce:

2 tbsp. cornstarch, 2 tbsp. shoyu, 4 tbsp. oyster sauce, 1 tbsp. sherry, 1 tbsp. sesame oil

·          Mix well, until no lumps

·          Pour in 2 ½ c. chicken broth, mix well

 

6.        Add in to vegetable mixture and bring to boil until sauce thickens

7.        When thick add pepper, salt to taste (I put splash of sugar)

8.        Add in tofu puffs, mix well

Noodles:

1.        Add little oil to boiling water

2.        Drop in noodles, mixing well constantly

3.        In about a minute check noodle to make sure soft but not hard

4.        Drain and rinse in cold water

5.        Pat dry with paper towel

(I did mine ahead of time and put in covered container in icebox)

6.        Heat wok or over medium heat with 4-5 tbsp. oil

7.        Lay noodles flat in pan (with about ½ inch thick layer)

8.        Fry about 4-5 minutes until golden brown, flip

9.        Fry remaining side another 4-5 minutes

10.     Drain and slice in squares

 

**scoop vegetable mixture over noodles and garnish with green onions..

 

 

Green Tea Somen Salad

8-10 oz. green tea somen style noodles, cooked according to package directions, drained

1 head thinly sliced iceberg lettuce

Aburage sliced thin

4 eggs, Prepared egg omelet style, thinly sliced

1 1/2c.  char siu, chopped

1 pkg. Oscar Mayer honey ham, thinly sliced

8 oz.  thinly sliced kamaboko

 1 bunch chopped green onion

Optional: bean sprouts

1 bottle Tropics Oriental "Sesame Seed" Dressing or make your own regular somen dressing

 

 

 

 

Stuffed Bell Peppers

STUFFED BELL PEPPERS

 

 

 

6-8 bell peppers (any color you like or variety)

 

½ c. chopped onion

 

½ c. chopped celery

 

2 garlic finely chopped

 

1 tsp. oregano

 

½ tsp. dried basil

 

1 tsp. salt

 

½ tsp. pepper

 

1 tbsp. butter

 

1 egg

 

Sprinkle of garlic powder

 

Sprinkle of onion powder

 

1 ½ tsp. worcesterchire

 

2 lbs. ground chuck

 

2 c. cooked rice

 

1 ½ boxes of organic tomato soup

 

 

 

 

 

1. chop top of peppers,  finely dice the garlic, onion and celery.


2. in a small pot sauté onion, garlic, top of peppers, celery, basil and oregano

3. when translucent add in tomato soup

4. meanwhile in a mixing bowl mix in ground chuck, egg, cooked rice, worcesterchire, garlic powder, onion powder, salt and pepper. When it'mix well add in 1 cup of tomato mixture.

5. boil topless peppers (with membrane removed) in water for 2 minutes

6. rinse peppers in cold water

7. in a 8x 10 pan pour in about ¼ of soup mixture to coat bottom of pan

8. stuff peppers with meat mixture

9. pour the rest of the soup in the pan

10. heat oven to 350

11. bake the peppers for 1 hour to 1 hour and 15 minutes.

ENJOY!
**I like to top mine with a little tobasco or chili pepper water..yummy!



 

heavyn's fun day in the sun

STOVE KINE POT ROAST

Well, this has been my craving for the week. I came up with this recipe a few weeks ago and boy am I happy that it is now on one of my top 10 creations. Over the past years I have tried to come up with different ways to make a flavorful and moist pot roast. The stove top method really is the only way to go in my opinion. I was mistaken by trying to create a mouthwatering pot roast in the oven. This recipe does take a little nuturing and time. Once you have made this recipe, I am sure you will agree, NO MORE OVEN! ENJOY!

STOVE KINE POT ROAST

5- 9 lbs. Pot roast (boneless chuck)

2 packets McCormick's pot roast seasonings

sprinkle of Nori's or hawaiian salt

pepper to taste

beef base (better than bouillon)

6-8 cloves garlic

2 tablespoons sherry cooking wine

1/4 chopped onion

3-4 potatos, cubed

4 stalks celery, chunked

small bag babby carrots

1 whole onion, cut in wedges

1 tray mushrooms (optional)

mochiko flour/ water for thickening (found in local and asian markets)

Directions:

• *optional to sprinkle roast with flour and brown on 2 sides in a pot, drain oil.
• 
  
  Cover roast with water, add 2 packets of seasoning, little salt, garlic cloves & chopped onion.
•  Add sherry and few tablespoons of the bouillon. Do it accordingly to your taste. If to salty you can always add water..
• Bring to boil, simmer for approx. 2 hours until tender.
• 
  
  Take it out of the pot and set aside.
• 
  
  To the seasoned water add potatoes, carrots, celery & onion wedges.
• 
  
  Simmer low for approx. 45 minutes until tender.
• 
  
  
• 
  
  Take out the vegtables from the broth. Set aside in a baking dish for serving.
• 
  
  Add about 1/8 c. mochiko in a bowl and water to create a  thin paste.
• 
  
  Turn broth on medium heat and slowly add mochiko paste slowly, a little at a time because it takes a few minutes to thicken. Keep doing so until the gravy is as thick as you want it to be.
• 
  
  When the gravy is ready return the roast to a simmer, until ready to serve.