Posts tagged “gluten-free”
Soi Four, a Thai place on College in the Rockridge neighborhood of Oakland, makes a lot of delicious stuff. One of our favorites (and something we order every time we visit) is the Miang Kum, which is described as follows on their menu:
miang kum Fresh cut mustard leaf wrap of roasted coconut, prawns, pomelo, herbs, & sweet palm
It’s awesome. Crunchy, salty, sweet, bitter, and hot. We decided to try to make it home a few days ago, bought the requisite ingredients, and gave it a whirl. It turned out magnificently. A bit of prep work, but nothing exorbitant. Without further ado, here’s the recipe (adapted from justasdelish.com and found via the google-bot).
1/3 lb peeled, deveined shrimp
Toasted peanuts, crushed
Mustard leaves, cut or torn into 2” by 2” pieces
1 grapefruit (oro blanco) or 0.5 pomelo, sectioned and chopped
0.25 cup + 1 tablespoon sliced shallots
3-4 green/red thai chilies, sliced into small coins
0.5 cups + 2 tablespoons grated, dried coconut
0.25 cup diced young ginger
0.25 tablespoon finely sliced Galangal
0.5 cups water
0.5 cups palm sugar
0.5 tablespoon fish sauce (red boat!)
Step 0. Roast the coconut over medium heat, stirring constantly to avoid burning. Remove from heat when it starts to brown. Separate 2 tablespoons and save for later.
Step 1. In a mortar and pestle, smash the shallots and galangal into a paste.
Step 2. In a small sauce pan, add the 0.5 cups water, 0.5 cups palm sugar, and 0.5 tablespoons of fish sauce. Add the shallot and galangal paste. Heat over medium low heat until reduced to about half the liquid volume. Add the two tablespoons of reserved toasted coconut and remove from heat.
Step 3. Boil or stir-fry your shrimp until cooked. Crudely slice into small pieces.
Step 4. Assemble. Take a 2” by 2” square of mustard leaf. Throw a little piece of shrimp on there. Top with roasted coconut, a piece or two of shallot, a pinch of peanuts, some grapefruit, a single chili coin, and a little ginger. Drip some sauce over the top.
Step 5. Enjoy. Repeat.
Our families descended on the Bay Area last week for Thanksgiving. It was fun madness; our parents meeting for the first time, we coordinated turkey-day logistics, and cooked up a gluten-free storm. The meal itself went well, though, per the norm, we had far too much food.
I love the umami deliciousness soy sauce can impart to… anything. This recipe comes from A Cook’s Journey to Japan by Sarah Marx Feldner. It’s slightly modified here - no deep frying of eggplant required - but relies predominantly on a simple dressing of mirin, soy sauce, grated garlic, and rice wine vinegar. The combination is outstanding and matches the eggplant perfectly.
3-5 long Japanese or Chinese Eggplants, quartered
3 tbsp mirin
3 tbsp soy sauce or tamari
3 tbsp rice wine vinegar
2 cloves grated garlic
5-10 leaves mint, cut into strips
Green onions, finely sliced
Preheat the oven to 350F. Toss the eggplant with vegetable oil and arrange on a baking sheet, flesh side down. Bake for 25 minutes, flipping once. Meanwhile, make your dressing by mixing the mirin, soy sauce, rice wine vinegar, and grated garlic. Remove eggplant from the oven, transfer to a serving dish, and coat with dressing. Top with mint and green onions.
VEGGIE YUBA ROLLS WITH MAITAKE, SPINACH, CABBAGE,
& SPRING ONIONS
Slightly complex, but fun.
This was largely improvised. I've been wanting to try it out -- an attempt at gluten-free spring rolls. Yuba is the substance that rises to the top of boiled soil milk. It can be [carefully] removed, folded, and packaged. Many types are dehydrated -- the kind that you find at your local Asian superstore. That type should be rehydrated for a few minutes before cooking. If you have access to fresh yuba, there's no need to rehydrate.
Slice some maitakes -- perhaps 1.5 ounces -- and cut tofu into some long, thin strips. Slice green onions and shred some cabbage. Mix in whatever proportion you would like.
Season as necessary -- I added a little soy sauce, pepper, and srirachra. Fold up and fry. Done. Voila. Delicious.
MIXED GREENS, ORANGE, RED PEPPER, SPRING ONIONS SALAD
The title more or less says it all -- just stuff from the fridge and a bit of improvisation. Came together nicely, with the peppers playing off the slightly sour and rather sweet oranges well. The onions and arugula added just a little bite to round it all out.
GLUTEN-FREE, BEER-BATTERED PACIFIC COD TACOS
Onwards on our quest to substitute non-wheat products in the foods we adore. Who doesn't love fish tacos? Who doesn't love fried?
The lady's gluten-allergy makes beer-battered fish tacos seem like an impossibility. Mais non - we found a way. Involving gluten-free beer [a misnomer, I know] and chickpea flour, sweet rice flour, corn flour, and millet flour. And a cast iron skillet with a half inch o'canola in it. And a small prayer to the great Salmon of Doubt [anyone who can tell me why that reference is appropriate today get's a kiss on the nose].
I ended the evening with a Mikkeller Warrior Single Hop brew while watching Mad Men. Delicious.
We battered some Pacific Cod in a combination of the above and a few other things [recipe after the jump]. We fried it. I made a quick salsa composed of fresh, local, organic tomatoes; cilantro; onions; and garlic. The mistress put together a cabbage slaw tossed with lime zest, lime juice, jalapenos, salt, pepper, and garlic. It looked like this.
GLUTEN-FREE BOK CHOY & EGG PIZZA
inspired by So Good and Tasty
We tried our first stab at a gluten-free pseudo-pizza this evening. It turned out swimmingly. We used a commercially available [and surprisingly delicious] pizza crust from Udi's Gluten Free Foods.
Mixed it up a bit and used bok choy [per the recipe above] which we lightly sauteed with oil oil, garlic, crushed red pepper, salt and pepper. We lightly oiled the pizza crust with some decent evoo, topped it with micrograted grana padana, threw the bok choy on top, cracked a couple eggs, and threw it in the oven. It cooked at 450Âº on a pizza stone for about fifteen minutes. It turned out really well..
We also made a little bit of sauteed broccolini - simple prep, with olive oil, crushed red pepper, lemon zest, and lemon. It tasted great and complemented the pizza well.