Shiitake Mushroom Namool with Enoki and Green Pepper Variations

Girl Cooks World

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April 12, 2019

Shiitake Mushroom Namool with Enoki and Green Pepper Variations

Traditionally, Korean meals have a large variety of dishes. Normally I’m partial to one-dish meals because of their ease and clean-up. Thankfully, many of these namools, or seasoned vegetable side dishes, come together in a flash and use the exact same flavorings, making it possible to reuse the pans.

I experimented with a couple different vegetables, like shiitake mushrooms, enoki mushrooms and green peppers, but the possibilities are endless. I think this would also work really well with cubes of roasted eggplant or even spinach or bok choy.

Shiitake Mushroom Namool

Adapted from The Complete Book of Korean Cooking

* 1 1/2 cups dried, sliced shiitake mushrooms, soaked in warm water for at least 30 minutes
* 2 teaspoons sesame seeds
* 2 cloves garlic, minced
* pinch of salt
* 2 Tablespoons vegetable oil
* 2 teaspoons sesame oil
* 1 green onion, thinly sliced

Drain the soaking liquid from the shiitake mushrooms and gently squeeze out the water from the mushrooms. Combine mushrooms with the sesame seeds, minced garlic and a pinch of salt and mix together.

Coat a large skillet with the vegetable oil and heat over high heat. Add the seasoned mushrooms to the pan and stir fry for a minute or two, until the mushrooms begin to soften slightly. Remove from heat and stir in the sesame oil and green onion.

Serves two to four, depending on number of sides.

Green pepper variation: substitute one green pepper, washed, seeded and cut into thin strips in place of the shiitake mushrooms. No soaking required. Follow other directions in the same manner.

Enoki Mushroom variation: substitute two packages, approximately 4 ounces each, of enoki mushrooms, rinsed and stems removed. No soaking required. Follow other directions in the same manner.

Jamaican Rice and Peas

Recipes

Girl Cooks World

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April 12, 2019

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After yesterday’s culinary inferno, otherwise known as Fiery Roasted Jerk Potatoes, I thought I would take it down a couple notches, and Scoville units, today. The peas here are actually red kidney beans. This beans and rice dish is the one of Jamaica’s favorite comfort foods and is a common part of the Sunday meal.

This dish would complement hot and spicy jerk meats really well (try Baked Jerk Meatballs or Jerk Pork Chops). The Serrano peppers add flavor but not much heat since they’re simmered whole. The creamy coconut milk also keeps it mild. Cheap, easy, healthy and it tastes great. What’s not to like?

Jamaican Rice and Peas

Yield: 6-8 side servings

Ingredients:

* 1-1/2 cup dry red kidney beans
* 2 Tablespoons bacon fat or olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1/2 teaspoon thyme
* 1 can coconut milk
* 1-1/3 cup water (or chicken or vegetable broth)
* 2 Serrano peppers, whole
* 2 cups medium or long grained brown rice
* Salt and pepper to taste
* 1/4 cup chopped cilantro, optional

Directions:

Rinse beans and cover with several inches of water in a large saucepan over medium-high heat. Bring to a boil and then reduce heat and simmer until beans are nearly soft. Drain beans and set aside.

In a large saucepan, heat bacon fat or olive oil over medium heat. Add onions and garlic and cook, stirring, until soft. Add the thyme, coconut milk, water or broth, and beans and simmer, covered, for ten minutes. Finally, add the peppers and rice and bring to a boil. Reduce heat and simmer, covered, for 30-40 minutes or until all of the moisture has been absorbed by the rice.

Season with salt and pepper and top with chopped cilantro, if desired.

Tangy Red Cabbage with Ginger

Recipes

Girl Cooks World

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April 12, 2019

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Although I grew up in a cabbage-loving family I didn’t actually eat the stuff until well into my adult years. Cabbage and coleslaw in particular were at the top of the list of foods that scared me. Other items high up on that list? Asparagus, guacamole, and artichokes (don’t worry… those foods are now all very much on my safe/love food list).

However, I’d like to think that had my mother ever made this sweet, tangy, jewel-colored dish I might have abandoned my irrational cabbage hang-up much earlier. This time I used red wine vinegar but I’d like to experiment with rice wine vinegar, one of my favorites, next time.

Tangy Red Cabbage with Ginger

Yield: 4-6 servings

Ingredients:

* 1 small head red cabbage, finely shredded
* 1 1/2 cup red wine vinegar
* 1 1/3 cup sugar
* 1 1/2- 2″ piece of ginger, finely grated
* 3 cloves garlic, minced
* salt and pepper to taste

Directions:

Combine the cabbage, red wine vinegar, sugar, ginger, and garlic in a very large saucepan or a stock pot. Bring to a boil over high heat and then reduce heat to medium-low and simmer, uncovered, until cabbage is soft and the liquid is reduced to a syrup. Season with salt and pepper to taste. Serve warm or let cool and chill before serving.

Boozy Ghanaian Ginger Beer

Recipes

Girl Cooks World

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April 12, 2019

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Any other hardcore ginger fans out there? For me things started innocently enough… an occasional ginger ale on flights.

Then I caught an East Meets West episode in which Ming’s staple ingredient was ginger syrup. That was the beginning of the end. Pretty soon I was having ginger drinks just about every day and seeking out different ginger beers.

My favorite: the Ginger People. The picture of the ginger riding a tiger on the bottle is just an added bonus. I also recommend seeking out Blenheim Ginger Ale (available on Amazon). It’s hot and spicy and can make the back of your throat and nose tingle with the first sip.

From my research it seems like Africa is full of ginger fans as well: most cookbooks had at least one, if not more, ginger beer variations. I went with the boozy option…

Ghanaian Ginger Beer

* 3-4 inch piece fresh ginger
* 2 Tablespoons cream of tartar
* 2 lemons, juice and peel, thinly sliced
* 14 cups boiling water (1 gallon less two cups)
* 1/2 teaspoon yeast
* 1 1/2 cups sugar, or to taste

Peel fresh ginger and roughly chop. Place into a food processor and process until well broken down into a pulp.

Place the ginger pulp into a large heatproof jar or large bowl. Add the cream of tartar, lemon juice and lemon peels and stir.

Pour boiling water over the mixture and stir again. Let cool to lukewarm.

Add yeast and stir again. Cover and let stand for approximately 12 hours, stirring occasionally.

Strain through several layers of cheesecloth or a fine mesh sieve into another large bowl. Add sugar and stir until dissolved. Pour into bottles or pitchers and refrigerate until ready to serve.

Spicy Thai Noodles with Pork, Basil and Mint

Girl Cooks World

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April 11, 2019

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Spicy Thai Noodles with Pork, Basil and Mint

It’s long overdue, but I’ve finally come to the realization that life isn’t going to be slowing down anytime soon. I’m always going to be preparing for some trip/work project/house guest/dinner party or recuperating from some trip/work project/house guest/dinner party.

And although I’d love to keep upping my food photography game, waiting for the perfect light or taking the time to perfectly style or compose the shot just isn’t going to be happening right now. And I’m O.K. with that. Good food > the perfect photo. For now anyways. Because I’d like to pop in around these parts more often than I have been…

So in between this weekend’s holiday baking, chaotic dinner with friends, and massive pantry clean out, there were these spicy Thai noodles. In all of their imperfect, barely-styled glory. But one bite of the porky, carb goodness and I think you’ll be willing to forgive me for their somewhat homely appearance.

Wide, flat rice noodles are combined with ground pork and a spicy sauce made from my new favorite condiment, Thai chile jam (I made a quadruple batch of this stuff over the weekend!). Consider this stuff a Thai version of Pasta Bolognese. Quick-to-make, but stick-to-your-ribs and comforting at the same time. This time I made it with pork, but I’ll be happily experimenting with ground chicken and turkey in the not-too-distant future.

Spicy Thai Noodles with Pork, Basil and Mint

Yield: 4 side servings

Ingredients:

* 8 ounces dried flat rice noodles
* 4 cups water
* 2 Tablespoons oil, plus a little extra for coating the noodles
* 3 cloves garlic, minced
* 1 Thai chile, minced
* 1/4 cup Thai chile jam, plus extra for serving
* 8 ounces ground pork, chicken, or turkey
* 1 cup pork, chicken, turkey or vegetable broth
* 1 Tablespoon palm sugar (can substitute brown or white sugar)
* 2 Tablespoons fish sauce
* 1/4 teaspoon ground white pepper
* 1/4 cup roughly chopped cilantro
* 1/2 cup roughly chopped mint
* 1/4 cup roughly chopped Thai basil

Directions:

Soak the noodles in lukewarm water for 30 minutes and then drain. Bring the 4 cups of water to a boil in a large saucepan, add the noodles and cook the noodles for about 2 minutes, until just cooked through. Drain and rinse with cold water. Drain and set aside. Add a slight drizzle of oil and work through the noodles to help prevent them from clumping.

In a large skillet or wok, heat the oil over medium-high heat. Add the garlic and chile and cook, stirring frequently, until softened. Add the Thai chile jam and cook for about a minute, stirring constantly. Next, add the pork and cook, using a wooden spoon to help break up any large chunks of meat, until the meat is nearly cooked through.

Add the broth, palm sugar, fish sauce, and white pepper and bring the mixture to a boil. Add the cooked noodles and, stirring constantly, continue to cook until the noodles have absorbed most of the liquid. Remove from heat, stir in the cilantro, mint and Thai basil and serve.

Ginger, Lemongrass and Thai Basil Sparkler

Drinks

Girl Cooks World

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April 11, 2019

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Despite my love of fun, non-alcoholic beverages (kombucha, tea, lemonade, hibiscus coolers, etc., etc.), I’m always dropping the ball when it comes to making them for dinner parties. Folks usually only have one option: water.

But from now on, I’m going to try to up my drink game, big time. And this ginger, lemongrass and Thai basil sparkler is pretty much guaranteed to be paired with all future Southeast Asian meals.

The inspiration came from a ginger and mint lemonade that a friend once made (and for you local folks, his inspiration came from the drink at Govinda’s). But since I’m in Thai mode at the moment, my mind immediately translated it into something with Asian flavors. The lemon morphed into lemongrass and the mint got subbed out for spicy Thai basil. And the sparkling water? Well, I just like the bubbles.

I’m really not much of a drinker these days, so I kept mine virgin. But a splash of rum or vodka would turn this into quite a boozy treat.

Ginger, Lemongrass and Thai Basil Sparkler

Yield: 1 serving

Prep Time: 3 minutes

Total Time: 3 minutes

Ingredients:

1-2 Tablespoons ginger and lemongrass syrup
4-5 Thai Basil leaves
handful of ice, about 1 cup
1 cup sparkling water or club soda
lemongrass leaf for garnish, optional

Directions:

Combine the syrup and the Thai basil leaves in a tall glass. Use a wooden spoon to gently smash the basil leaves to help release their flavor. Add the ice and club soda. Stir to mix and then garnish with a lemongrass leaf, if desired.

Burmese Yellow Fried Rice with Shallots and Peas

Girl Cooks World

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April 11, 2019

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Burmese Yellow Fried Rice with Shallots and Peas

Long after I’ve packed up and moved on from Burma and its cuisine, I’ll still be preparing plenty of my off-the-blog meals using a classic Burmese ingredient combination.

Because if there’s one thing that Burmese food has taught me, it’s that the mixture of shallot oil, alliums, turmeric, cayenne and fish sauce can turn anything any protein or vegetable into something magical. Another lesson? Golden crispy shallots are little edible pieces of heaven.

I almost stayed away from this recipe because I’ve been laying off the grains a bit recently, but I couldn’t resist seeing whether the shallot oil, alliums, turmeric, cayenne and fish sauce combination could work its magic on rice. The answer? Yes, yes indeed. Especially when it’s topped with the aforementioned little pieces of heaven.

It’s often served with a fried egg or two as a breakfast dish, but I loved this fried rice paired with some beef lemongrass sliders, which I’ll be posting in a couple of days. Or, you could always throw in some protein at the same time as the shallots for an easy-peasy one dish meal.

Burmese Yellow Fried Rice with Shallots and Peas

If you’d like to make this dish vegetarian or vegan, substitute 1 teaspoon of salt for the fish sauce.

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

* 3 Tablespoons shallot oil
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon ground cayenne
* 1/2 cup thinly sliced shallots
* 5 cups day-old cooked Jasmine rice
* 2 teaspoons fish sauce
* 1 cup frozen green peas
* 2-3 Tablespoons golden crispy shallots
* salt (optional)
* lime wedges for serving (optional)

Directions:

Heat the oil in a large, wide skillet over medium-high heat. Add the turmeric and cayenne and give them a quick stir. Add the shallots and cook, stirring occasionally, until the shallots have softened. Crumble in the rice and give the mixture a stir, using the spoon to break apart any clumps of rice. Add the fish sauce and green peas and cook, stirring occasionally, until the peas have cooked through and the rice is heated through. Add the golden crispy shallots and give the mixture one last stir. Taste and add salt, if necessary.

Transfer the mixture to a serving bowl or platter and serve with lime wedges, if desired.

Toasted Chickpea Flour

Recipes

Girl Cooks World

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April 11, 2019

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Burmese Basics week continues with this toasted chickpea flour, or besan. The Burmese use it as both a thickener for soups and sauces as well as a seasoning for salads.

You should be able to find chickpea flour in an Indian market or health food store. Or if you’ve got a high-speed blender and want to save yourself a trip, feel free to process ground chickpeas until they’ve turned into a fine powder. Just make sure to break out the sifter to remove any lumps or large pieces.

The toasted chickpea flour should only take about 10-15 minutes to make, so there’s no need to make it in huge quantities. But once you taste the depth of flavor and texture it adds to salad, you just might want to.

If you’re not quite sure how to use the stuff, I’ve got a few recipes for you:

Burmese Grated Carrot Salad
Burmese Chickpea Tofu
Chickpea Banana Muffins

Toasted Chickpea Flour

Ingredients:

1 cup dry chickpeas or 1 cup chickpea flour

Directions:

If using dry chickpeas, place in the jar of a high-speed blender. Process on high speed until fine. Sift the flour to ensure that no lumps or pieces of chickpeas remain.

Place the flour in a large, heavy bottomed skillet. Place over medium heat. Cook, stirring continuously, until the flour has darkened several shades to a light tan color. Remove from heat and continue stirring for another minute or two to prevent scorching (the pan will still be hot).

Let cool to room temperature and store in an airtight container.

Burmese Chickpea Tofu Salad with Sesame and Cilantro

Girl Cooks World

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April 11, 2019

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Burmese Chickpea Tofu Salad with Sesame and Cilantro

I was jazzed with the idea of making non-soy tofu, but wasn’t quite sure what I was going to do with it. So I turned to Southeast-Asian food expert Naomi Duguid. Her gorgeous cookbook has pretty much become my Burmese cooking Bible over the past couple weeks. I chose her tofu salad recipe because it reminded me of Hawaiian tofu poke, one of the only dishes that can get me excited about tofu.

It’s not a complicated recipe. Cubes of chickpea tofu are tossed with a hefty amount of cilantro, toasted sesame seeds and a garlic and shallot oil dressing. However, it was devoured within minutes… just about the same amount of time it took to throw together. So, so good.

Duguid’s recipe called for soy sauce, but I prefer fish sauce. I just love the depth and funkiness that fish sauce adds in stir-fries and dressings. But feel free to stick to soy sauce, Bragg’s liquid aminos or even coconut aminos to make this vegan / vegetarian friendly.

And unlike a lot of other Southeast Asian salads, this one doesn’t pack any heat. Burmese dishes tend to be somewhat mild, but plenty of chili pepper chutneys and sauces are set on the table for folks to selectively add heat when desired. So if you’re a fan of Sriracha, keep it handy. Otherwise I should have a Burmese chili pepper sauce posted in the not-too-distant future that worked great as a spicy condiment for this salad.

Burmese Tofu Salad with Sesame and Cilantro

Yield: 4 servings

Ingredients:

half of a batch of chickpea tofu (about 1 lb.), cut into small cubes
1 cup chopped fresh cilantro leaves
3 Tablespoons toasted sesame seeds
1 clove garlic, minced
1 Tablespoon fish sauce
3 Tablespoons rice vinegar
1 Tablespoons shallot oil
1 teaspoon salt

Directions:

Combine the cubed tofu, sesame seeds and cilantro in a large bowl and toss to combine.

In a small bowl, combine the garlic, fish sauce, rice vinegar, shallot oil and salt and whisk to combine. Pour the dressing over the tofu mixture and toss to coat. Serve immediately or let marinate for 15-20 minutes for the flavors to meld, if you prefer.