Category Archives: Dinner

Mapo Tofu (Japanese Style)

I really love the blog norecipes.com.  His recipes and flavors are right up my alley. I’ve always been a big fan of Map Tofu for it’s simplicity.  As no recipes.com says…it’s like mac & cheese for the Japanese.  I always enjoy when my friend Aki makes it and this is the version that I’ve made at home.

Makes 4 servings

for sauce

  • 1/3 cup sake
  • 2 tablespoons oyster sauce
  • 1 tbsp red miso
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon tobanjan (I use a spicy bean paste)
  • 1 teaspoon sugar
  • 1 teaspoons cornstarch

for Mapo Tofu

  • 1 tbs sesame oil
  • 3 scallions, white part minced, green part sliced
  • 1 tablespoon minced ginger
  • 1 large clove garlic, minced
  • 1/2 pound ground pork
  • 14 ounce pack of silken tofu, drained and sliced into 1″ cubes

Whisk all the ingredients listed under “for sauce” together in a bowl.

Heat a frying pan or wok over medium high heat and then add the sesame oil. Add the white parts of the scallions, the ginger, and minced garlic. Stir-fry until very fragrant (about 1-2 minutes).

Add the ground pork and stir-fry breaking up the chunks of meat until the pork is cooked. Add the sauce and stir until the sauce has thickened and the alcohol has burned off. Add the tofu and gently stir to coat with the sauce.

Turn down the heat and continue to cook until the tofu has warmed through and the sauce is nice and thick.

Serve the Mapo Tofu with steamed rice.

 

Print Friendly, PDF & Email

Baked Asian Crispy Wings

I made these for our yearly chicken wing fest during the Super Bowl. These were simply delicious and I loved that we didn’t have to fry them.  The sauce is yummy and these were gone in a second! Enjoy!

Ingredients

Prepping the Chicken

  • 2 lbs Chicken Wings
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 1 tsp Chili Garlic Sauce
  • 1 tsp Garlic Powder
  • 1 Cup All Purpose Flour & 2 tbsp of Curry Powder (curry powder optional)
  • Cooking Oil Spray
  • Toasted Sesame Seeds for Sprinkling

Garlicky, Ginger, Orange Zest Sauce

  • 1/2 Cup Rice Wine Vinegar
  • 1/2 to 3/4 Cup Brown Sugar
  • 2 tbsp Finely Minced Garlic
  • 2 tbsp Soy Sauce
  • 1 Medium Orange Zest
  • 1 tbsp Chili Garlic Sauce
  • 1 tsp Finely Minced Ginger
  • 2 tsp Corn Starch mixed with 1 tbsp of water

Directions

1. Prepare a baking sheet by lining with aluminum foil and preheat oven to 400º degrees. Place chicken in a large bowl. Add the black pepper, salt, chile garlic sauce & garlic powder and mix well. Add the cup of flour & curry powder mixture and coat chicken in the same bowl. Coat thoroughly.

2. Place chicken wings on the baking sheet and spray the chicken wings with the cooking oil spray and bake for 30 minutes. Turn chicken over and cook for an additional 20 minutes.

3. In the meantime, make the sauce. Add the rice vinegar, brown sugar, garlic, ginger, orange zest, soy sauce & Chili Garlic Sauce in a saucepan and bring to boil a then simmer for a minute. Add the cornstarch mixture and whisk well. Set aside. Once the wings are done, place wings in a large bowl and toss with 1/2 the sauce. Leaving the remaining 1/2 for dipping. Sprinkle some toasted sesame seed on top and serve hot.

Print Friendly, PDF & Email

Kapusta

Ukrainian sauerkraut with mushroom sauce or Kapusta

Pronounced: [kah-POOS-tah].  kapusta simply refers to this plain sauerkraut. But in many Ukrainian homes, the kapusta base is frequently amplified with a mix of mushrooms and onions, and that is what is meant by the term kapusta. This is my mom’s recipe and one of my families’ most favorite dish for the holidays. We made this every holiday and if we didn’t there would be hell to pay.  It is simply the most simple dish with loads of flavor.  If you love cooked cabbage you will love this even more!

  • 1 stick of butter
  • enough flour to make a roux (3-4 TBSP)
  • Add milk to make a white sauce
  • ¼ tsp thyme, dry
  • ¼ tsp garlic powder
  • salt  and pepper to taste
  • 2 packages/jars of  sauerkraut (pickled)
  • 2 packages of sliced mushrooms

To desalt sauerkraut (this is really important or it won’t taste good):

  • Drain and wash sauerkraut
  • Put sauerkraut in a pot with water and boil for about 5-10 minutes
  • Drain and rinse
  • Add new water to the pot and boil for 5-10 minutes
  • Drain again.

While the kraut is boiling:

  • Saute 2 packages of sliced mushrooms in butter  just enough to soften but not caramelized.

To the twice drained (and desalted) sauerkraut:

Add the above white sauce and mushrooms to the drained sauerkraut

Cook over medium heat until the kraut is cooked through and no longer stiff. Salt and pepper to taste.

My mom always boiled or fried 4-5 inch pieces of kabasi (kielbasa) and placed on the top of the kapusta for presentation.

This is probably one of my most favorite Ukrainian dishes next to pierogies (Polish dialect) or pyrohy (Ukrainian dialect).

Print Friendly, PDF & Email