Asian Foods

[leechlake]

It's RR on this thread and I've never been to Hawaii.  It's way too long of a flight for me to handle but someday when they invent and prescribe the right medication I need then I'd love to go there.  One time I flew to Amsterdam and didn't have a babysitter with me.  The tip I got from the friends I was traveling with but flew on a different flight was to have a few drinks and then take a Tylenol PM and snooze the flight away.  Flight left around 5pm Mpls time.

Guy I sat next to and I became buds and he knew the flight attendant taking care of us.  We had about a dozen cocktails and I forgot to take the Tylenol PM until it was kind of late in the flight.  When I got off of the plane I felt like I was walking in one of those bouncy houses filled with air.  Never slept a lick.

Back to asian food and themes.  

[delcecchi]

I stopped at the Asian Pacific Market at cedarwood today, got some spring rolls, the uncooked kind.  and a bahn mi.  That might be supper or maybe just appetizer. 

Bought some korean hot sauce stuff a while ago, gotta try it soon. 

5 hours ago, leechlake said:

It's RR on this thread and I've never been to Hawaii.  It's way too long of a flight for me to handle but someday when they invent and prescribe the right medication I need then I'd love to go there.  One time I flew to Amsterdam and didn't have a babysitter with me.  The tip I got from the friends I was traveling with but flew on a different flight was to have a few drinks and then take a Tylenol PM and snooze the flight away.  Flight left around 5pm Mpls time.

Guy I sat next to and I became buds and he knew the flight attendant taking care of us.  We had about a dozen cocktails and I forgot to take the Tylenol PM until it was kind of late in the flight.  When I got off of the plane I felt like I was walking in one of those bouncy houses filled with air.  Never slept a lick.

Back to asian food and themes.  

When we went to Venice this past spring, the lady in front of me put on her earplugs, eye mask and downed an Ambien (I think) .  Didn't move until we were coming in to land in Venice (Italy, not California).   I thought my behind was going to get gangrene and fall off by then. 

A friendly doctor with a prescription pad is your friend, although my brother swears by scotch and melatonin... 

[delcecchi]

[Jim Almquist]

The wife is on a low/no carb diet and we tried this. Was pretty good. We used Soy sauce instead of the coconut amino stuff.

 

Egg Roll in a Bowl- S, E, or FP

 

Print

Author: Diana

Recipe type: Dinner

Cuisine: Asian

Serves: 4

Ingredients

• 2 teaspoons sesame oil (or oil of your choice if you don’t have sesame, but the sesame really makes the dish!)
• 1 lb. ground pork or beef (S) or lean ground turkey (E or FP)
• 6 cups finely sliced cabbage (about 1 medium head)
• 1 cup shredded carrots (4g carbs per ¼ cup serving so fine for this S meal)
• 1 medium onion
• chopped 3 cloves garlic
• finely chopped or minced 1 teaspoon ground ginger/ginger powder
• (if you choose fresh ginger for this recipe, you'll need to use quite a bit and be sure it's grated/minced very fine; I love fresh, but ground really works better in this recipe)
• ¼ cup coconut aminos (soy sauce alternative) or Bragg's Amino
• Salt and black pepper to taste
• Chicken Broth
• Optional: 2-3 green onion stalks, finely chopped
• Optional: ¼ tsp red pepper flakes adds a nice kick!

 

Instructions

1. Brown the ground pork (or beef) in large frying pan until fully cooked.
2. Turn heat to medium-high and add chopped onion (not the green onions yet) and sesame oil, increase heat to lightly brown the onions.
3. In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add the sliced cabbage and stir.
4. Cook for a few minutes, stirring often, so that it doesn't burn and so all cabbage slightly wilts and reduces in size.
5. Then add shredded carrots and cook for another few minutes.
6. Turn off heat, add chopped green onions, salt and black pepper to taste, stir one last time and serve warm.
7. Same great taste you’ll get in an eggroll, minus the deep fried wrapper, so MUCH healthier!

 

Notes

To make it E: Use extra lean meat instead (like 99% lean ground turkey, or skinless chicken breast - ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add ¼ cup of fat-free chicken stock (or water). To make it E: You may want to also add a bit more of the aminos and ginger, and feel free to add extra carrots too! Serve over brown rice. To make it FP: Use extra lean meat instead (like 99% lean ground turkey, or skinless chicken breast - ground, chopped, or shredded) and because of the lack of juiciness (fat) from the meat, add ¼ cup of fat-free chicken stock (or water). You may want to also add a bit more of the aminos and ginger. However, with the above said, it's by far best as S using ground pork (not sausage!) or ground beef. ENJOY!

[RebelSS]

Way to go, Del!! What's that sandwich thingie? looks like a crusty roll with chinese parsley!  Hey, I tried that saucy racha stuff you were blathering about....but I added a small bit of smoky BBQ sauce, and a bit of teriyaki glaze and mixed it up. Cooked up a pound and a half of big chicky wings with that glazed on 'em. Someone ate all of 'em. *burp*  I'll keep the bottle, and since you literally made me try the stuff, I'm gonna call my concoction  "Del-ishus  sassy racha sauce".  That was too long to put on the label, so I just put "Reb's sauce" on it.  

[delcecchi]

I knew you would like that "rooster sauce" 

The sandwich is a Banh Mi, ask your Vietnamese buddy.  French bread. Pork, and other stuff inside.  Go check out asian pacific market and deli (41st NW, cedarwood)  I see the Restaurant there is now a Cambodian place.   Not sure I am up for a holiday in Cambodia...  but might be interesting.  Maybe you should check it out.  Take neighbor lady.  It's on your side of town..

[RebelSS]

It's better after it's cooked on. Wee bit too much garlic still. Not big on garlic. Try my friends place on north broadway...Pho Chau. And that's her (the owners first name) Chau. Hardest worker I've ever seen. She used to own the place on 7th st NW by the Schwinn bicycle shop, on the east corner...forgot the name. Always busy. Little place, six tables. Went there a lot with my buddies.

http://www.yelp.com/biz/pho-chau-rochester

[RebelSS]

Jim, does that "eggroll in a bowl" get mushy at all?  Not sure I understand the "notes" thing.....

[leechlake]

theres a place on Johnson Street called Que Viet that has these awesome crispy fried egg rolls and the dipping sauce is that fish oil sauce.   I'd love to figure out how they make those rolls.  It's almost like the are dipped in a batter rather than a roll.  Here's egg foo young, it's simple and basically an omelet:

3 eggs beaten

add bean sprouts and chopped pre fried onions

add shrimp or chicken or pork 

fry in pan and flip

put on rice with something close to beef gravy or the sauce of your choice

Edited March 29, 2016 by leechlake

[Jim Almquist]

10 hours ago, RebelSS said:

Jim, does that "eggroll in a bowl" get mushy at all?  Not sure I understand the "notes" thing.....

No it was not mushy but I would guess how much you cook the slaw would change the crunch. Wife said she did not care for the leftovers. I guess the other directions have to do with meat choices. I thought they were kinda dumb but maybe if your counting carbs it makes sense.  With chicken you would use chicken broth. The wife just used hamburger. I would have used ground pork just because I think it would take the flavors a little better.

[delcecchi]

By the way, did you guys notice the Korean Hot Stuff in the picture of my banh mi?  Put that in for Reb and Reinie. Didn't use it on the sandwich.

[RebelSS]

Figgered you were gonna slather it on yer sammich. What's in that other box? Chinese kitty litter?

[delcecchi]

Two kinds of Korean stuff.  Bottle is some kind of marinade, the square plastic tub is hot sauce, allegedly traditional Korean style.  Mostly labeled in Korean, so hard to tell.  Looks almost like Hoisin.  Dark, not bright red. 

[reinhard1]

Was that hot bean paste Del?  I'm making Dwaijigogi-bokkeum today.  I know all you guy's know what that is.  I'll post the results later.  Going to make a lettuce wrap out of it.  Take a romain leaf and put some rice on it, and top it off with this.  It will be on the spicy side.  good luck.

[RebelSS]

Dwaijigogi-bokkeum today.  Isn't she a Bollywood TV star??  

[delcecchi]

Here are some pictures.

[RebelSS]

That Korean BBQ sauce looks good...may have to try that. My aunt was Korean, had some of her BBQ and Kimchi....all I remember is the kimchi had little piles of something in the middle that would blast yer mouth and eyes wide open...oof da!!!

[reinhard1]

Del I use the hot pepper paste but it is more of a deep red color.  Your container does say hot pepper paste so I'm assuming they use some different ingredients with that type.   I am familiar with a black bean paste which looks like that, which is used mainly in noodle dishes and is very good with that.  That would be called Chunjang.  The container of Korean BBQ sauce is also sometimes called Kalbi base as well.  It is available in most grocery stores.  Very good if you don't want to make your own.  Thicker also.  I make my own kalbi marinade which was given to me by a Korean, so I use that and have been very happy with it.    This is what I mean by when I say, if you want a more traditional type of Asian dish, you need to get authentic Asian ingredients that you don't find in grocery stores.  good luck.

[delcecchi]

Rochester has quite a few Asian grocery stores. So, might as well get real thing.

[reinhard1]

Dwaejigogi-bokkeum  or how about just Spicy Stir-fried Pork.  Spicy and flavorful is how I define this.  I left out the green cayenne peepper with the seeds left in.  Next time I'll put it in there.  This had some heat so if you want to make this try it this way first and see how you like it.  My wife is not much of the heat lover as I am and she was fine with this.  Really likes the flavor.  We were going to put some rice in a romain leaf and top it off with this as a lettuce wrap but when my wife came home she said to skip the lettuce and just put this on top of the rice and that sounded good to me.  This is something that you need to go to a Asian market to get some of the ingredients.  good luck.

 

1 pound of pork belly or pork butt sliced thin around 1/4 inch or close to it as you can

1/4 cup Korean hot pepper paste

1 T of Korean hot pepper flakes

1 T soy sauce

1 T plus one tsp of sugar or honey

1/2 cup sliced onions

3 garlic cloves   minced

1/2 tsp of minced fresh ginger

1 scallion chopped

1/4 tsp black pepper

1 green cayenne pepper chopped [optional]

2 tsp toasted sesame seed oil

1 tsp toasted sesame seeds

 

Combine the pork, hot pepper paste, hot pepper  flakes, soy sauce, sugar, onion, garlic, ginger, scallion, black pepper, cayenne pepper, and sesame oil in a large skillet and mix together and put it in a pan or wok.  Stir fry until the pork is cooked through but still juicy and the onion is caramelized, 10 to 12 minutes or until done.  I put some rice on the plate and put this on top.  Sprinkle with sesame seeds.  good luck.

 

All the ingredients are ready to be mixed.

 

Mixed and in the wok starting to cook.

 

 

All done and ready to eat!!

 

 

 

 

 

Edited March 31, 2016 by reinhard1