Posts tagged “recipe”
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.
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.
FRESH POLENTA: SMOKED SOY, SWEET PEPPER,
FRIED GINGER, SHICHIMI
Another largely improvised recipe, based entirely on what was on hand. Had a couple cobs of corn, a red pepper, and ginger - all retrieved from a recent outing to the Temescal Farmer's Market. The smoked soy is a treasured present from Dr. Kvasnovsky.
The idea was somewhat inspired by a bevy of dishes I've seen of late -- corn grits, cheddar, fried pork belly, some greens, an egg. I wanted to do a riff on that, but using fresh corn (based on good experiences with a recipe similar to this one). I knew I didn't want to use pork belly or bacon -- but also wanted to get some of that smokiness in there. Figured the use- sparingly-super-soy would do the trick... and give the whole dish an umami kick that would play off the sweetness of the corn. The red pepper was thrown in to mix up the textures, sweeten things, and add some color contrast.
I also wanted some other goodness to throw in the mix (slash eat before it rotted in the fridge). I sauteed up some lettuce with almonds and sriracha and made some quick blackened tofu.
SIMPLE TOFU SALAD W/SCALLIONS, SOY, SESAME SEEDS
This one's easy, nothing too fancy.
Cut up some tofu. For a single serving, I used a quarter block. Heat a cast-iron skillet or non-stick pan on medium heat, add your fat of choice [canola, olive oil, lard], and add the tofu. Let it brown for around 10-15 minutes on each side.
Meanwhile, grab a tablespoon of soy sauce and 1.5 tablespoons water. Mix in a bowl. Thinly slice the green part of a scallion; once you get down to the firmer, white portion, cut it down the middle in both dimensions and separate. Throw these longer pieces in the soy sauce. Cover and let sit at room temp.
Grab some sesame seeds and shichimi togarashi, a Japanese spice blend. When the tofu's done, place it in your bowl with soy sauce and green onions. Top with sesame seeds, the remaining green portion of the scallions, and the shichimi. Enjoy.
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.