Matcha Mochi Cake (Green Tea Mochi Cake)

Courtesy of Joanne Choi, WeekofMenus

adapted from Gourmet Magazine | May 2005

Makes one 9X13 pan, or 24 squares
1 lb box of mochiko flour (3 cups equivalent)
2 1/2 cups of sugar
2 teaspoons of baking powder
4 teaspoons of matcha powder
1/4 teaspoon salt
1 14 oz cans of coconut milk – not lowfat
1 12 oz can evaporated milk
5 large eggs
1 stick of butter (1/2 cup of butter) melted and slightly cooled

Preheat oven to 350. Grease a 9X13 baking pan.

In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, matcha powder and salt.

In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk,evaporated milk and melted butter.

Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and uniform in texture.

Pour batter into greased 9X13 pan. Carefully smooth out the top.

Bake for 90 minutes, until top is golden brown and the cake begins to pull away from the sides of the pan.

Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or the size of your choice. Can store mochi cake for three days, covered.

Dragon rolls

by Hideo Dekura, Brigid Treloar, Ryuichi Yoshii, Authors of The Complete Book of Sushi

Makes 4 pieces

1 sheet nori, halved
2 cups (10 oz/300 g) sushi rice
½ English (hothouse) cucumber, halved lengthwise, seeded, then cut into strips ¼ inch (6 mm) thick
½ fillet barbecued eel, cut into strips
1 avocado, halved, pitted and peeled
4 teaspoons umeboshi (pickled plum) puree
Japanese soy sauce, for serving

Cover a sushi mat with plastic wrap. Place a half sheet of nori on plastic, shiny side down, and, with wet fingers, spread half sushi rice evenly over nori. Holding surface of rice with one hand, turn over rice and nori so rice is on plastic and nori is on top. Arrange cucumber and eel strips in center of nori. Using sushi mat, roll to enclose fillings, leaving a ¾-inch (2-cm) strip of nori visible at end farthest from you. Lift up sushi mat and roll.

Press gently to firm shape and seal nori. Unroll mat, remove plastic, and transfer roll to a cutting board. Wipe a sharp knife with a damp towel and cut roll in half. Repeat with remaining ingredients. With a small sharp knife, slice an avocado half thinly, keeping slices together, and place it over a sushi roll, pushing gently with your fingers to curve avocado slices. Repeat with other avocado half. Arrange rolls on serving plates and top each piece with 3 drops umeboshi puree. Serve with soy sauce. Eat with a knife and fork.

Tips
• Barbecued eel is sold in airtight bags from Japanese and other Asian markets, and some fish stores.
• Umeboshi (pickled plum) puree is sold in tubes and bottles in Japanese markets.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Thai Chicken Udon Soup

By Linda’s Yummies, Asian Inspired Recipes

Udon soup is a Japanese dish consisting of dashi broth (made with bonito flakes and kombu), soy sauce, mirin, and salt. Udon noodles are thick and contain wheat flour and salt. There are several types of udon soup, but I usually like to order the nabeyaki udon because it comes with tempura, soft boiled egg, and vegetables. My soup is a milder version of the traditional tom yum gai (Thai chicken soup) with shitake mushrooms, spinach, scallions and carrots.

Like many Asian noodle soups, they’re served cold in the warmer months and hot in the winter months. What’s served with the soup depends upon what vegetables or meats are plentiful during that season. Try chilled noodle soup in the summer if you haven’t yet.

serves 4-5

ingredients for soup stock
8 cups water
4 chicken thigh bones
1 chicken breast
6 cloves garlic (bruised or lightly crushed)
1/2 large onion – cut in half
1 medium carrot – cut into thirds
1 celery stick – cut into thirds
1 stalk lemongrass – cut into thirds (inner light parts only)
2 inch piece of galanga
2 plum tomatoes – sliced in half
8-10 dried shitake mushrooms – soak in hot water for 45 mins., discard stems, cut in thirds
2 teaspoons kosher salt
2 tablespoons tamarind concentrate
1 lime – juice only
2 tablespoons fish sauce
1 teaspoon sugar

remaining ingredients
4-5 individual packages of udon noodles
2 medium carrots – cut in half, then in half moon shape, then blanched
12 ounces of fresh spinach – blanched
3 scallions – chopped (garnish)
4-5 teaspoons black and white sesame seeds (garnish)
2-3 teaspoons Thai chili powder – 1/2 tsp. per person (garnish)

1. soup stock (part 1): water, chicken bones, chicken breast, carrots, celery, garlic, onion, lemongrass, galanga, tomatoes, shitake mushrooms, kosher salt
In a large pot on medium high heat, bring water to a boil. Add all ingredients for soup stock except for tamarind, lime juice and fish sauce (add these 3 at end). Wait for water to come back to a boil and cook for 10 mins. Remove chicken breast to cool on plate or cutting board. Turn heat to low. Simmer stock for 20 mins.

2. chicken breast
When chicken breast is cool enough to handle, shred chicken to bite size pieces with your hands or fork. The chicken will be not be fully cooked but that’s ok. We will be adding the pieces back into the stock before serving.

3. soup stock (part 2)
Except for shitake mushrooms, remove and discard all ingredients from stock pot by using a hand held strainer or if you prefer a clearer stock use a cheese cloth while straining.

4. tamarind, lime juice, fish sauce, sugar, chicken breast
On medium high heat, bring the soup stock back to a boil and add tamarind, lime juice, fish sauce, and sugar. Taste for balance. If stock needs more tartness from tamarind, more saltiness from fish sauce, or a touch more sugar. Then add chicken breast and cook for 2-3 minutes. Turn off and get ready to serve.

5. final steps
Divide noodles evenly amongst 4-5 bowls. Add blanced carrots and spinach to each bowl. Add broth evenly to each bowl. Let each person decide which garnish he/she prefers to add. Enjoy!

Kung Pao Chicken

By Grace Young, Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories

Of the many versions of kung pao chicken that I’ve eaten, this is one of my favorites. The dark, rich sauce clings to the chicken and peppers, with just an undertone of heat and aromatic fl avor from the chilies and Sichuan peppercorns. For the dried chili peppers, use kitchen scissors to snip 1∕4-inch from one end to release the seeds during cooking. Use 4 chilies for mild heat and 8 or more for maximum heat. If you cannot find unsalted roasted peanuts, buy raw peanuts in the shell, shell them, remove the skins, and dry stir-fry them in a dry wok over medium heat for a few minutes until light golden.

1 pound boneless, skinless chicken thigh or breast, cut into 3∕4-inch cubes
2 tablespoons minced ginger
1 tablespoon minced garlic
2 1/2 teaspoons cornstarch
1 teaspoon soy sauce
1 teaspoon plus 1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons sugar
3∕4 teaspoon salt
2 tablespoons chicken broth
1 tablespoon Chinkiang or balsamic vinegar
1 teaspoon dark soy sauce
1 teaspoon sesame oil
2 tablespoons peanut or vegetable oil
4 to 8 dried red chili peppers, snipped on one end
1∕2 teaspoon roasted and ground Sichuan peppercorns
1 large red bell pepper, cut into 1-inch squares
3∕4 cup unsalted roasted peanuts
1∕2 cup minced scallions

1. In a medium bowl combine the chicken, ginger, garlic, cornstarch, soy sauce, 1 teaspoon of the rice wine, 1 teaspoon of the sugar, 1∕2 teaspoon of the salt, and 1 teaspoon cold water. Stir to combine. In a small bowl combine the broth, vinegar, dark soy sauce, sesame oil, and the remaining 1 tablespoon rice wine.

2. Heat a 14-inch fl at-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the chilies and ground Sichuan peppercorns, then, using a metal spatula, stir-fry 15 seconds or until the chilies just begin to smoke. Push the chili mixture to the sides of the wok, carefully add the chicken, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Then stir-fry 1 minute or until the chicken is lightly browned but not cooked through.

3. Swirl the remaining 1 tablespoon peanut oil into the wok. Add the bell peppers and stir-fry 1 minute or until the peppers begin to soften. Swirl the broth mixture into the wok and stir-fry 1 minute or until the chicken is just cooked through. Add the peanuts and scallions, sprinkle on the remaining 1 teaspoon sugar and 1∕4 teaspoon salt, and stir-fry 30 seconds or until the scallions are bright green.

Serves 2 to 3 as a main dish with rice or 4 as part of a multicourse meal.

Chicken Satay Sandwich

By Linda’s Yummies, Asian Inspired Recipes

Satay is marinated thin strips of meat, skewered and grilled over wood or charcoal. Often associated with Thai food, satay’s real origin is Indonesia. Skewered meat or shish kabob was introduced to Indonesia by the Arabs around the 19th century. Its popularity spread from Indonesia into other neighboring Southeast Asian countries. Beef and chicken were mainly used for satay. Nowadays, one can use just about anything that can be marinated and threaded onto skewers. If chicken is unavailable, substitute with pork, shrimp, or tofu. Satay gets its nice yellow tint from tumeric. Common spices used to make satay are turmeric, cumin, coriander, garlic, shallots, lemongrass, galanga, fish sauce, soy sauce, palm sugar, and lime juice. My recipe is Thai based satay infused with Indian spices.

The idea to serve chicken satay in a hotdog bun came from my friend Erik. While Erik was grilling the satay, I happened to glance over as he placed a hotdog bun on the grill and I blurted out, “You better put another bun on for me!” That’s how the chicken satay sandwich came about. I didn’t get a chance to garnish my sandwich because we were experimenting. Next time, I would add diced tomatoes, onions, cilantro and a squirt of Sriracha sauce. If satay is a dish you really like, then you’re not going to want to pass on trying this dish.

serves 6-8

2½ lbs boneless chicken thighs – slice into long bite-size pieces
1½ cups coconut milk
4 large cloves garlic – chopped, then pound using mortar & pestle or food processor
1 lemongrass (3 inch lower, light parts only) – sliced into thin rounds, then pound using mortar & pestle or food processor
1 teaspoon fresh grated galanga
1 tablespoon Madras curry powder
1 teaspoon garam masala
1½ teaspoon tamarind concentrate (or substitute with lime juice)
1/2 teaspoon kosher salt
1 teaspoon palm sugar (or substitute with brown sugar)
1 fish sauce
1/4 raw peanuts – dry roasted, then ground

1. chicken thighs
Slice chicken thighs into long bite-size pieces. Place sliced chicken into 1 gallon freezer bag (“marinade bag”).

2. remaining ingredients
Add remaining ingredients into marinade bag. Squeeze air out of freezer bag before closing. Shake bag well to make sure marinade evenly covers chicken. For best result, let marinade sit in refrigerator overnight before grilling.

3. final step
For grilling outdoors – soak skewers in water for 1 hour, thread chicken half way on skewers, grill chicken for 6-8 minutes on each side. The chicken should be slightly charred but not burnt. For grilling indoors using broiler – on high, cook each side for 6 minutes. Serve as is, with jasmine rice, or in a grilled hot dog bun!

Salmon Tartare with Sriracha Sauce

By Linda’s Yummies, Asian Inspired Recipes

This tartare recipe works beautifully with meat if you prefer over fish. Another simple and tasty recipe you can whip up in 10-15 mins.

serves 1-2

4 oz. salmon (sushi grade) – diced
2 teaspoons Sriracha sauce (Shark Brand)
2 teaspoons low sodium soy sauce
1 teaspoon sesame oil
2 Thai chili peppers – minced
7 thin slices Japanese cucumber (or substitute with English cucumber)
1/4 cup cooked brown rice (or substitute with white rice)
1/4 teaspoon tobiko

1. salmon
Dice salmon. Set aside in bowl.

2. Sriracha, soy sauce, sesame seed oil, Thai chili peppers
In a small bowl, combine Sriracha, soy sauce, sesame oil and Thai chili peppers. Mix sauce well and set aside.

3. final steps
To make similar presentation as pictured, use a deep, round cookie cutter or biscuit cutter. Drizzle sauce on plate. In center of plate, place cookie cutter on top of sauce. Then add brown rice inside cookie cutter. Press rice down lightly with back of spoon so it’s level. Next, add diced salmon and press down lightly with back of spoon so salmon is level. Carefully lift cookie cutter off plate. Garnish with tobiko or fresh herbs. Serve immediately.

Korean Cold Noodle Soup (Janchi guksu)

By Linda’s Yummies, Asian Inspired Recipes

My favorite summertime soup for the past couple of years has been a Korean cold noodle soup called “janchi guksu.” It’s made with thin, white wheat noodles and a light broth consisting of dried anchovies and kelp (or “dasima” in Korean and “kombu” in Japanese). The Korean word “janchi” translates to banquet or feast (special events or gatherings such as weddings, birthday parties) and “guksu” means noodles. The noodles are typically served with julienne vegetables, thinly sliced omelet, and/or beef along with a spicy sauce made with garlic, scallions, Korean red pepper powder, soy sauce, and sesame oil.

Beef broth or dashi (a Japanese broth made with bonito flakes and kombu) can be substituted although the flavors will not be as authentic. This a very refreshing dish to have on a hot day. I hope this cold noodle soup becomes your favorite summertime noodle dish too!

2-3

4 cups water
2 tablespoons dried anchovies
4 inch piece of dried kelp
4 cloves garlic (bruised or lightly crushed)
2 cups of ice cubes
1 teaspoon kosher salt
3 bundles somen noodles (thin, white Japanese wheat noodles)
1/2 Japanese cucumber (or substitute with English cucumber) – julienne

sauce
8 cloves garlic – minced
3 Thai chili peppers
1 tablespoon gochugaru (Korean red pepper powder)
3 scallions – chopped
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon sesame seeds

1. water, anchovies, kelp, garlic, salt
In a medium pot on medium high heat, bring water to a boil. Add anchovies, kelp, garlic, and salt. Turn heat down to low. Simmer for 15 mins. Then turn off heat. Take pot off burner. Place pot on top of heat resistant surface (on top of oven mitt). Add 2 cups of ice to broth. Let broth cool.

2. somen noodles
Cook somen noodles by following package instructions. Add noodles in boiling water. Gently stir with chopsticks to prevent noodles from sticking. It takes only a couple minutes for noodles to cook. Drain noodles in a colander. Cool noodles under cold running water. Leave noodles in colander to further drain while you prepare the cucumber and sauce in next couple steps.

3. Japanese cucumber
Cut the cucumber in half. Julienne cucumber with skin on. Set aside.

4. sauce: garlic, Thai chili peppers, gochugaru, scallions, soy sauce, sesame oil, sesame seeds
Combine all ingredients for sauce. Set aside.

5. final steps
Divide noodles evenly amongst 3 bowls. Add julienne cucumber to each bowl. Add broth evenly to each bowl. Caution: Add one teaspoon of sauce at a time to each bowl. Let each person decide their level of tolerance for the spicy sauce. Enjoy!

Optional: Instead of thin slices of omelet, I added seared tenderloin to my noodles.