Udon Miso Noodle Soup

Posted on 01. Sat, 2011 by admin in Appetizers/Dim Sum, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Rice/Noodles, Soup

By Jaden Hair, Steamy Kitchen

Store fresh udon noodles in the refrigerator or in the freezer. If you don’t have fresh udon noodles, you can substitute with dry pasta or dried noodles of your choice. The vegetables are up to you – keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great.

10 minute Shrimp Curry

Posted on 12. Wed, 2010 by admin in Fast Asian Recipe, Fish, GF-Adaptable, Seafood, Vegetable/Tofu

A very simple curry recipe that only takes 10 minutes!

Chinese Broccoli Beef

Posted on 12. Wed, 2010 by admin in Chinese, East Asian, Fast Asian Recipe, Meat

By Jaden Hair, Steamy Kitchen

The secret ingredient to the absolute best Broccoli Beef is Chinese black vinegar, which adds a mellow sweet tang. If you don’t have Chinese black vinegar, substitute it with a good, dark balsamic vinegar. Speaking of sauce, there’s nothing I detest more than goopy brown sauce that normally drags this dish down at most Chinese restaurants.I want my broccoli to be tender-crisp and taste like broccoli, not like cornstarchy brown goop. The secret is to cook the broccoli separate and to use minimal amount of cornstarch – but only in the steak marinade. We’ll simmer the sauce to let it thicken naturally.

Vietnamese Pho: Beef Noodle Soup

Posted on 12. Sun, 2010 by grace in Rice/Noodles, Soup, Vietnamese

By Jaden Hair, SteamyKitchen.com

Adapted from Into the Vietnamese Kitchen by Andrea Nguyen

Leg and knuckle bones are the best to make the stock. That’s pure flavoring that makes your Pho taste full, meaty and rich. But let’s say that you can’t find leg/knuckle bones. Refrigerate overnight and just discard the layer of fat that accumulates on top. For best results though, keep the bones with marrow to 20%.

Warm Maitake Pasta with Citrus Soy Dressing

Posted on 08. Tue, 2010 by admin in Fast Asian Recipe, GF-Adaptable, Japanese, Rice/Noodles, Vegetable/Tofu

By Jaden Hair, Steamy Kitchen

One of my favorite pasta salads of all time – a warm Japanese mushroom salad. Maitake mushrooms are a meaty, earthy Japanese mushroom that keeps its beautiful, elegant shape even after cooking. It’s also called Hen of the Woods.

Japanese Brown Beech Mushroom Omelet

Posted on 08. Tue, 2010 by admin in Fast Asian Recipe, General Asian, GF-Adaptable, Healthy Asian, Vegetable/Tofu

By Jaden Hair, Steamy Kitchen

Chicken Wings with Momofuku Octo Vinaigrette

Posted on 06. Sat, 2010 by grace in Appetizers/Dim Sum, July 4th, Poultry

Courtesy of Jaden Hair, Steamykitchen.com

Instead of frying the wings, I like baking them instead as it’s easier and less messy. I dare not mention “baking is healthier too!” as wings are fattening no matter how you cook ‘em. I buy the chicken wings whole, cut them apart and freeze the tips for stock.

Noodle Stir Fry with Shrimp

Posted on 04. Wed, 2010 by admin in Asian Recipes, Chinese, East Asian, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Holidays, Lunar New Year, Rice/Noodles, Seafood

Recipe from Jaden Hair of Steamy Kitchen

This is a simple noodle dish. You can use any type of noodles you want – from egg noodles to rice noodles to even thin spaghetti!

Vietnamese Iced Coffee Recipe

Posted on 02. Wed, 2010 by admin in Drinks, Fast Asian Recipe, GF-Adaptable, Sweets, Vietnamese

Vietnamese Iced Coffee (or Cafe Sua Da) is sweet, lush and almost like a dessert to me. It’s a sure pick-me-up and definitely my favorite Vietnamese drink. Here are step-by-step photos! by Jaden Hair, Steamy Kitchen Vietnamese Iced Coffee Recipe You’ll need: 1) Medium coarse ground French Roast coffee: You can use any type of coffee really, many Vietnamese use Cafe Du Monde French Roast Chicory coffee, but as long as the coffee is medium coarse ground, you can use it. Fine ground coffee would fall right through the little holes of the coffee press. 2) Canned sweetened condensed milk: It’s the sweet, sticky, thick stuff – NOT evaporated milk! No substitutions here! 3) Vietnamese coffee press: You can find [...]

Nobu’s Lobster Carpaccio

Posted on 02. Tue, 2010 by admin in Asian Recipes, Fast Asian Recipe, Fish, GF-Adaptable, Healthy Asian, Japanese, Seafood

photo and recipe adaptation from Jaden Hair This is a fantastic recipe with a twist on carpaccio. You’ll have to get a live lobster for this recipe from Nobu Matsuhisa – frozen will just not do. The yuzu dressing recipe that’s drizzled on the lobster also makes a great salad dressing. Another great adaptation of this recipe is to use thinly sliced sushi-grade raw fish.