Ethan was very creative in combining some leftovers into entirely new dishes.
Banchan with fried tofu and leftover chicken
Fried Mixed-Grain Rice with Steak, Asparagus, Scallions, and Gingko Nuts
Showing posts with label Chinese. Show all posts
Showing posts with label Chinese. Show all posts
Tuesday, March 23, 2010
Leftovers Reinvented (Friday, March 19, 2010)
Since our friends Nami and Jonathan have been renovating their kitchen, we were lucky enough to have them over for dinner a couple nights this week. What a treat for us! What a joy to have a two year old at the dinner table. Have you ever watched a 2 year old eat? I couldn't keep my eyes off of her, especially while two fisting the dried seaweed.
Wednesday, March 17, 2010
Stir-fried Pork Belly & Kimchi (Monday Mar 15, 2010)
After our trip the to the H&Y Korean supermarket, we were all stocked up for making more Korean food.
I've been wanting to try making gingko nuts, so I made a simple ban chan of them:
I had read that they should be sauteed in a bit of oil until their shells crack. Crack is an understatement--I'd say, "explode like giant popcorn kernels." I'll have to figure out another method of making these. Or at least use a lid on the skillet.
Our other ban chan were napa cabbage kimchi, gim (seaweed sheets), and radish kimchi (which is my favorite kimchi):
The baby bok choy at H&Y were on sale ($0.99/lb) so I made a dish of them that is more Chinese than Korean. (In college I was a line cook in a Chinese restaurant):
Our main dish was stir-fried pork belly with onions and kimchi. I made a mixed-grain rice to go along with it. The rice included brown rice, white rice, wild rice, lentils, and a few other assorted grains. Bags of mixed-grain rice can be purchased at the Korean supermarket, but I just make my own. I'm pretty impressed with Korean cuisine that it maintains a whole grain tradition (even though white rice is much more commonly eaten).
As usual, we ate it all!
I've been wanting to try making gingko nuts, so I made a simple ban chan of them:
I had read that they should be sauteed in a bit of oil until their shells crack. Crack is an understatement--I'd say, "explode like giant popcorn kernels." I'll have to figure out another method of making these. Or at least use a lid on the skillet.
Our other ban chan were napa cabbage kimchi, gim (seaweed sheets), and radish kimchi (which is my favorite kimchi):
The baby bok choy at H&Y were on sale ($0.99/lb) so I made a dish of them that is more Chinese than Korean. (In college I was a line cook in a Chinese restaurant):
Our main dish was stir-fried pork belly with onions and kimchi. I made a mixed-grain rice to go along with it. The rice included brown rice, white rice, wild rice, lentils, and a few other assorted grains. Bags of mixed-grain rice can be purchased at the Korean supermarket, but I just make my own. I'm pretty impressed with Korean cuisine that it maintains a whole grain tradition (even though white rice is much more commonly eaten).
As usual, we ate it all!
Monday, January 11, 2010
Leftovers (January 11, 2010)
- Panchan (little Korean side dishes):
- Kimchi with oysters (because I accidentally bought kimchi with oysters... 1/2 gallon of it)
- Seasoned black beans*
- Tea eggs (Chinese recipe, actually)*
- Wakame salad (not really Korean, either)
- Kimchi Sujube (torn noodle soup)*
- Jap-Chae (Korean yam noodle salad)*
- Clementines
* = leftovers
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