Matcha Green Tea Shortbread Cookies

As we enter into this holiday season of celebrating and giving, I can't help but reflect on all the things that I'm thankful for. So much has happened since last Thanksgiving -- including a new place to call home, new travel memories, two new jobs, new friendships, a new car, and new opportunities for loved ones -- that I still can't believe we packed it all into just one year.



On numerous occasions throughout this year, AC and I have talked about how incredibly blessed we are. To live near family, to be able to go to work every day, to have so many college friends live close by, to see loved ones thrive and succeed in new places, to have plenty of food to eat (sometimes too much!) and a warm bed to sleep in every night...the list goes on and on. And while I don't want to bore you with all the little details of this list, somewhere a bit further down on it are these lovely matcha green tea shortbread cookies ;)


Remember my matcha green tea obsession last year? Well, like most things in life -- it comes and goes in cycles. And lucky for us, my matcha craving came back...just in time for the holidays!

We made these the other day when a couple of friends came over for an "Asian themed" dinner. While they seemed to enjoy the meal thoroughly, their hands kept reaching for these cookies. Incredibly stunning, healthy (what? antioxidants!) and GREEN, these treats taste even better than they look. Like any respectable shortbread cookie, they're delectably crumbly and buttery. But their unique matcha green tea flavor is what really makes them shine. Subtle, delicate, and not too sweet -- no wonder why they won Golden Scoop's Best Bakery Recipe award!



Have a great Thanksgiving, everyone! We're so thankful for love, family, friends...and of course these delightful cookies. What about you?

Matcha Green Tea Shortbread Cookies
Recipe from Lovescool

3/4 cup Confectioners sugar
5 oz Unsalted butter, cut into cubes
1 3/4 cup All-purpose flour
3 Large egg yolks
1.5 TBS Matcha (powdered green tea)
1 cup Granulated sugar (for coating)

* Preheat the oven to 350F. Line a sheet pan with parchment paper.
* Whisk the confectioner’s sugar and green tea together in a bowl.
* Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
* Add the flour and mix until well combined.
* Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
* Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
* Roll the dough out to ½” thickness.
* Cut the dough with a cookie cutter.
* Toss each cut cookie in a bowl of granulated sugar to coat.
* Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.
Continue reading for recipe...

Strawberry Mochi Cake

A chewy, Asian dessert and sweet, Western cake in one?? Ummmm...yes, please :P



This absolutely ingenious creation has quickly risen to the top of my "best things ever" list. No joke, I'm obsessed (...and here we go again!, as AC says). It's just like mochi, only mochi with a makeover -- jazzed up and a zillion times better. Don't get me wrong, I love mochi. It's just that sometimes, I find it a teensy bit plain and boring.

While the heart/core of this cake still remains mochi, it's given more texture and taste with a delectably crisp and chewy outer edge. This small but important detail makes all the difference in the world, and transforms the mochi into an entirely different treat. Ultra chewy and tasty, the outside layer contrasts the soft, smooth mochi perfectly. And the small addition of butter makes it taste more like a cake or pastry rather than typical Asian dessert (which is usually the antithesis of sweet).



Since it's summer, I made this batch strawberry flavored. But apricot, mango and peach are all solid contenders as well. Mochi cake, check. Next up -- mochi ice cream! ;)

Strawberry Mochi Cake
Recipe adapted from Auntie Lynn and Gourmet, May 2005

1 lb box mochiko
2 C sugar
2 t baking powder
1 stick butter, melted
2 t vanilla extract
4 eggs
1 12 oz can evaporated milk
1 11.5 oz can strawberry nectar
1/2 C water

Preheat oven to 350 degree. In a large bowl, mix dry ingredients together. Whisk in remaining ingredients, and divide batter into cupcake pans. Bake for 25-30 minutes, until nicely browned.
Continue reading for recipe...

Chinese Garlic Pea Shoots + Kung Pao Chicken

Two posts in one week?? Yes, I'm pinching myself as well. What is this, 2009 or something? ;)

Anyway, I guess this really doesn't count as a post because #1, this is the easiest and fastest meal ever and #2, I don't even have an "official" Bon Appetit or Gourmet magazine recipe for it. But don't be fooled -- anything pulled from my mom's cooking files is legit (especially when it comes to food from da motherland). It's just that "a little pinch here" and "handful or two there" is kinda hard to translate into tangible quantities. But I'll try my best...


Back in the day, AC and I used to eat this all the time. It's fast, fresh, and so much better than your typical Chinese takeout or delivery. The secret to great Kung Pao chicken is the marinade -- or cornstarch, really. The Chinese (I say that like they're some exotic specimen) use cornstarch for nearly everything. Usually it's to help thicken soups or sauces. But in this case, it's combined with the marinade to create a protective coating around the chicken pieces so that the meat doesn't dry out when stir-fried. That's probably why chicken is always unusually moist, velvety and soft in Chinese restaurants -- it's all because of the cornstarch, baby!!

Of course, letting the chicken sit in the marinade for a couple of hours will also make a huge difference. Sherry is another big ingredient in Chinese cooking: whenever you use soy sauce, use equal parts sherry to offset the saltiness. For the Choi version of this marinade, we do equal parts soy sauce and sherry, a drip (or two) of sesame oil for sweetness, a double drip of hot chili oil (we like our food spicy), and some hot pepper flakes for even more kick. Pour this along with a spoonful or so of cornstarch over the chicken, and you're ready to go.



Btw, the pea shoots are equally wonderful and simple -- they were actually going to be the highlight of this post! But then I got so caught up and excited about the whole cornstarch shebang, I couldn't stop myself. Yup, really living on the edge here. Anyway, my "spoonful of this" and "pinch of that" recipe for pea shoots can be found below. Enjoy! :P

Chinese Garlic Pea Shoots + Kung Pao Chicken
Recipe by SC

Garlic Pea Shoots
1 plastic bagful of fresh pea shoots, rinsed with H20
8-10 cloves garlic, minced
2-3 T olive oil
1/8 C water
white pepper, to taste
garlic powder, to taste
salt, to taste
[measurements are approximations]

Pour a couple tablespoons of olive oil into a large frying pan so that it covers the entire bottom. Heat on high until the oil begins smoking. Add minced garlic and stir until it just begins to become fragrant, about 30 seconds. Add washed pea shoots and stir-fry until greens wilt, about 3-5 minutes. Add a splash of water and immediately cover the pan. This will create steam and further "soften" the vegetables. Steam for about a minute more. Uncover and season with white pepper, garlic powder, and salt.

Kung Pao Chicken w/ Cashews
2 chicken breasts, diced
2-3 cloves garlic, minced
1 zucchini, chopped
1 red bell pepper, chopped
1 yellow red pepper, chopped
1/2 onion, chopped
1/4 - 1/2 C cashews or peanuts
1/4 C soy sauce
1/4 C sherry
1/2 t sesame oil
1 t hot chili oil
1 t hot pepper flakes
1 1/2 T cornstarch
oyster sauce, to taste
[measurements are approximations]

Combine bottom six ingredients together in a bowl. Pour over diced chicken and let marinade for a couple of hours or overnight. Heat large pan over high heat until it begins smoking. Add minced garlic and stir until it just starts to become fragrant, about 30 seconds. Add chicken and marinade sauce into pan, and stir-fry until almost cooked through (about 3-5 minutes). Remove meat from heat.

Pour a couple teaspoons olive oil into the same pan. Once the oil becomes hot, add zucchini, bell peppers, and onion. Stir fry until vegetables become soft, about 3-5 minutes. Add chicken and cashews, mixing over heat for about 1-2 minutes more. Lightly sprinkle about 1-2 teaspoons oyster sauce over mixture and stir. Remove from heat and serve.
Continue reading for recipe...

Korean Banchan: Spinach Namul (Salad)

Here's another Korean side dish that we often make. This one is incredibly fast, easy and nutritious -- my kind of dish! It's basically blanched spinach mixed with soy sauce, sesame oil, garlic, sesame seeds and a little sugar. I like to think of it as Popeye's azn-fied (why do I keep using that ridiculous word??) power food.

We had this along with our Korean barbecue chicken, which led to a delightfully delicious and abnormally unspicy meal ;)

Spinach Namul
Recipe by AC/SC

2 lbs fresh spinach
3 T soy sauce
2 T sesame oil
1 T sherry
1 T toasted sesame seeds
2 small garlic cloves, crushed
1/2 T sugar

Throw spinach into a pot of boiling for 30 seconds. Immediately rinse under cold water; squeeze excess water out. In a separate bowl, combine remaining ingredients together. Pour over spinach and mix.
Continue reading for recipe...

Korean Spicy Barbecue Chicken

If I had to guestimate, I would say that about 85% of all Korean food is the color red. What does that mean? Well, it makes for a very vibrant and flavorful cuisine that's just a tad bit spicy. Before AC, I could hardly tolerate the heat -- I even used to think kimchi (Korean pickles) was spicy! Now that I'm older and wiser, I know kimchi is just child's play...bring on the real heat ;)

This chicken dish used to be one of my favorite meals back in the day because it was one of the few Korean foods that I could actually eat! Don't be fooled by its fiery, red looks though. While the marinade does contain some red pepper paste, it also has equal parts of sugar in it -- which when cooked, caramelizes to make a wonderfully sweet and spicy glaze. Ginger and garlic add more depth and spiciness to the flavor; pureed onions add a different, more subtle type of sweetness. Best served slightly charred and on the cusp of burnt, this is a dish that even those who think kimchi is spicy will enjoy.

Korean Chili Paste Spicy Chicken
Adapted from Week of Menus

8 boneless, skinless chicken thighs
1/4 cup kochu'jang (red pepper paste)
2 tablespoons soy sauce
1/4 cup white sugar
2 tablespoons mirin
1/2 cup onion, pureed
3 tablespoons minced ginger
2 tablespoons minced garlic

Mix all ingredients together (except chicken) in a large bowl. Add chicken and marinade overnight. Barbecue or broil until slightly charred.
Continue reading for recipe...

Japanese Onigiri (Rice Balls)

Is it just me, or do most people feel the need to detox after traveling?? All that eating out (and of course, drinking) made both of us crave really simple, clean food again when we got back home.


If you're looking for something healthy -- but don't want to live on celery sticks and carrots for the rest of your life, Japanese food is one of the cleanest and healthiest cuisines out there. With very little oil or fat in it, it basically consists of rice, vegetables, and fish. No wonder why the Japanese are so darn skinny! :P

While we didn't have any fish on hand, we definitely had rice (a staple in our home!) and pickled vegetables. I love anything pickled...especially Japanese pickles and Korean kimchee. Slightly salty and sour, their acidity pairs perfectly with a bowl of plain white rice.



Rice balls always remind me of Hawaii, where along with spam musubi (mmmmmm), they're sold at every grocery store, gas station, and Seven Eleven on the island. Maybe it was the cold Chicago weather that made me nostalgic for Hawaii, because I suddenly wanted -- no needed -- rice balls in order to get my diet back on track. Simple, clean, and full of vegetables (well...pickled seaweed and cucumber vegetables that is!), it was the perfect "welcome home" comfort food that we were so desperately craving.

Japanese Onigiri (Rice Balls)
Recipe by SC

Rice
Furikake
Dried nori (seaweed)
Picked vegetables or fish

Add furikake to hot rice until thoroughly mixed. Using hands or rice mold, shape the rice mixture into a triangular or oval shaped ball. Stick your thumb in the middle to create a hole, and add desired filling into that space. Top with a little more rice, and wrap with nori.

Continue reading for recipe...

Spicy Chicken Claypot w/ Shiitake Mushrooms, Tofu and Napa Cabbage

You know when something's big and/or significant when it's all over Facebook. We've been having torrential downpours in the Bay Area for the past couple of days -- and I swear, everyone's Facebook status from around here was about the rain. I even had a friend in Japan ask, "Is everything ok in California? From all the Facebook status updates, it sounds like the world is going to end over there!" Which did seemed true at the time given the ominous dark clouds and never-ending sheets of rain. But also keep in mind that we live in California, and any hint of rain sends people into a hissy :)

Anyway, I actually love the rain because it reminds me of my childhood in Berkeley. It wasn't until I moved away to Chicago that I learned that rain does not equal winter, and winter is not always "pleasantly" cold. We've totally become wussies since moving from Chicago back to the Bay Area -- we were shivering in our apartment the other day, and I exclaimed, "It's freezing outside! How cold do you think it is?" To which AC responded, "Yeah, must be in the 50's today...probably not that much colder than Chicago." We looked up the weather online, and it ended up being 61 degrees! Chicago was only 48 degrees; how embarrassing. This does not bode well for our upcoming trip to Chicago in a couple of weeks...



Regardless of what the actual thermometer read (I swear it was colder than 61 degrees!), it still felt chilly enough to get our "fall/winter" appetites out in full force. AC has this killer chili recipe which I will post about later. But for now, here is an equally delicious and comforting cold-night dinner dish: Chinese chicken claypot.

What I love most about this claypot is its bold and flavorful sauce. The spiciness comes from the ginger and star anise, the lingering heat comes from the generous dose of sriracha sauce, the subtle sweetness comes from the hoisin sauce, and the heartiness comes from all the leftover braising juices and chicken broth. Soaking up this rich and complex broth are juicy chunks of chicken, soft and pillowy shiitake mushrooms, tender napa cabbage, and spongy pieces of tofu. There is something so soothing and comforting about this, especially on a cold rainy night.

Slurp up, my friends -- and stay dry!

Spicy Braised Chicken with Mushrooms and Star Anise
Recipe adapted from Bon Appetit, January 1999

1 tablespoon peanut oil
8-10 boneless, skinless chicken thighs
12 ounces fresh shiitake mushrooms, stemmed, caps quartered
2 cups chopped green onions
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 14 1/2-ounce cans low-salt chicken broth
1/2 cup hoisin sauce
4 whole star anise

6 cups 3/4-inch-wide strips Napa cabbage (about 1 small head)
7 oz (half a container) tofu, cubed
1-2 tablespoon sriracha chili sauce, or to taste

Heat peanut oil in heavy large pot over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to bowl. Add mushrooms, 1 1/2 cups green onions, garlic and ginger to pot. Sauté until mushrooms are tender, about 5 minutes. Return chicken to pot. Add chicken broth, hoisin sauce and star anise. Bring to boil. Reduce heat, cover and simmer about 1+ hour.

Remove chicken from pot; cool slightly. Cut meat crosswise into 1/2-inch-wide strips.

Meanwhile, boil mixture in pot until reduced to 2 1/2 cups, about 30 minutes. Stir in cabbage, tofu and chili sauce. Boil until cabbage is tender, about 4 minutes. Return chicken to pot; simmer until heated through, about 2 minutes. Transfer to bowl. Discard star anise. Sprinkle with remaining 1/2 cup green onions.
Continue reading for recipe...

Korean Banchan: Cucumber Salad + Bean Sprout Side Dishes

Wow. I've just been a lean, mean Korean-cooking machine lately! Not only did I make kimchi jjigae this week, but I also ventured into the world of banchan. This is another dish that AC usually makes...but as said before, watch and learn baby! ;)

Korean banchan, or all the little side dishes that come out with your meal, is one of my favorite things about eating at Korean restaurants -- it seriously makes you feel like a king! I love looking around the table, and seeing 10+ dishes sitting out with your main order. If you're greedy like me, it is theee way to eat :)

Anyway, we sometimes buy our banchan from Korean grocery markets so that we can eat them at home as well. They're always good...but a little expensive for what you get. So lately, AC has been making some of the banchan dishes himself -- and I actually think they taste BETTER than the store bought kind. These are my two favorites. As you can see, they are ridiculously delicious and easy to make.

Cucumber Salad
Recipe by AC/SC

5 large English cucumbers (10 mini cucumbers)
1/4 C rice vinegar
1 T sugar
1 clove garlic, minced
1 T sesame seeds
1 T sesame oil
1/2 T kochu'karu (hot red pepper powder)
1 wedge lemon

Seed the cucumber, and slice into thin disks. Place cucumbers in a large bowl and sprinkle evenly with sea salt (about 1/4 T). Let sit for 15 minutes, and the wrap the cucumbers in a paper towel and squeeze out as much liquid as possible. Set aside.

Combine rice vinegar, sugar, garlic, sesame seeds, sesame oil, and kochukaru in a medium bowl. Add cucumbers and toss well. Squeeze lemon juice over salad. Cover and refrigerate.


Bean Sprout Side Dish
Recipe adapted from Week of Menus

1 bag of bean sprouts
2 tablespoons of water
1 tablespoon of vegetable oil
1/4 teaspoon salt
3 cloves of garlic finely chopped
2 green onions finely chopped
1 tablespoon of sesame oil (you can add more if you like the taste)
1/2 T crushed toasted sesame seeds

Wash beansprouts. Place beansprouts, water, vegetable oil and salt in the bottom of a very heavy pot. Cover pot and place on medium high heat. Cook until you see steam escaping from the pot (or you begin to smell the bean sprouts) and reduce heat to medium. Cook for around 10-15 minutes with the lid on.

While still hot, add the garlic, green onions, sesame oil, and sesame seeds. Mix. Adjust seasonings as necessary. Serve immediately.
Continue reading for recipe...

Kimchi Jjigae (Korean Kimchi Stew)

They say distance makes the heart grow fonder. But I would argue that food, after distance, is what really does it :)

After making homemade marshmallows, having girl time with my lovelies, and shopping until there was literally nothing left to buy...I really was starting to miss AC. And I was only 2 days in! So in preparation for his long-awaited homecoming, I decided to make one of his favorite soups.

I'm not Korean, but I would say living with one has definitely rubbed off on me. Like, I now get it why all Koreans have to keep baking soda in their refrigerator. ;) And I don't think every red-colored food (which is about 85% of all Korean cuisine) is spicy anymore! In fact, the spicier the better. Anyway, our kimchi was getting riiiiiiipe (you'll understand if you're Korean) and hadn't been touched in days. I was tempted to throw it out...but the Korean in me knew better -- ripe kimchi is perfect for kimchi jjigae!



This was actually my first time making kimchi jjigae by myself, but I had watched AC make this soup so many times that I had a pretty good idea of what to do. Watch and learn, right?? Anyway, I must have had a great teacher because I couldn't have been happier with the results :D

The soup's main components are pork belly and kimchi, which are two delicious foods that you really can't go wrong with. Combine that with fresh vegetables and a light yet flavorful broth, and you have this incredibly satisfying soup that always comforts both your belly and soul. Served hot and bubbling, this spicy soup is best when hungover or on a cold, rainy night....or for lunch, or in the summer, or whenever you just want something tasty to eat :P



Kimchi Jjigae
Recipe by AC/SC

6 cloves garlic, minced
1 T sesame oil
1/2 lb pork belly
1/2 large white onion, diced
2 T kochu'jang (red pepper paste)
6 C anchovy stock ---> 6 C water + dried anchovies enclosed in a mesh ball
4 oz (half a container) mushrooms, quartered
1 zucchini, diced
7 oz (half a container) tofu, cubed
2 1/2 C kimchi
3/4 C kimchi juice

To make the soup stock, boil water and dried anchovies for about 10 minutes in a medium pot. Discard dried anchovies from broth, and set aside.

In a large pot, fry the garlic in sesame oil until fragrant, about 1 minute. Add pork belly and chopped onions and stir until just cooked, about 3-5 minutes. Add kochu'gang and mix until it evenly covers everything. Add anchovy stock and bring to a boil.

Mix in mushrooms, zucchini, and tofu. Add kimchi and juice. Season to taste. Continue reading for recipe...

Korean Oxtail Soup (Gori Gomtang)

Oxtail Soup is a dish that makes a lot of my Korean friends' eyes light up when mentioned. They go craaaaazy over it -- and for good reason. The incredibly tender, fall-off-the-bones meat make it a satisfying meal. And the flavorful broth swirling with bits of soft daikon and crisp green onion really is simplicity in its best form.

We eat this with white rice, which when dunked in the brothy goodness, soaks up the flavors of the soup wonderfully. It's also delicious with a "refreshing" side of hot peppers dipped in a fiery red pepper paste, which contrasts the delicate soup perfectly. And of course, no (real) Korean meal is complete without the infamous kimchi :P





Unfortunately, I don't have a recipe to share for this post. AC usually cooks with his taste buds, and I completely forgot to document everything down when he was making this! Next time, however, I promise -- pen and paper will be in hand...
Continue reading for recipe...

Shrimp Pineapple Fried Rice

Pineapple fried rice is a popular dish that can be found in almost every Thai or Asian-fusion restaurant in the U.S. I actually associate this entree with my time in China, when I would frequently eat it at a neighborhood Uyghur restaurant near my dormitory.

Regardless of the location, pineapple fried rice is always a delicious treat for me. I love how the juicy pineapple chunks add a delicate sweetness to the bold undertones of curry, cilantro and chilies in the rice. Throw in some fresh shrimp and vegetables, and you have a colorful and flavorful meal that can be eaten for breakfast, lunch or dinner.

Now I'm a little embarrassed to admit, but I'll spill anyways (since I love ya'll so much!) -- we didn't actually use fresh pineapple and shrimp this time. I know, I know...what was I thinking?? I must have been quite delusional because substituting for those two key ingredients was a HUGE mistake. As a result, the pineapple which usually is light and juicy when fresh ended up being too sweet; the shrimp which usually soaks up all the juices/spices while cooking ended up tasting flat. Believe me, taking the extra step to use fresh pineapple and shrimp is so worth it! You will thank me in the end :)


Shrimp Pineapple Fried Rice
Recipe adapted from the wonderful Closet Cooking

Serves 4

1 T oil
2 shallots, sliced
3 cloves garlic (chopped)
1 red chili (chopped)
1 red pepper (diced)
2 eggs (lightly beaten)
3 tablespoons chicken stock (or vegetable broth)
3 tablespoons fish sauce (or soy sauce)
1 tablespoon curry powder
1 teaspoon sugar
1/2 cup cashews (roasted)
4 cups cooked rice (preferably a day old)
1 cup fresh pineapple (cut into bite sized pieces)
1 cup raw shrimp, de-veined and peeled
1/2 cup peas (fresh or frozen)
2 green onions (sliced)
1/4 cup cilantro (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute.
3. Add the egg and stir-fry for a minute.
4. Add the shrimp and stir-fry until almost pink, about a minute.
4. Add the chicken stock, fish sauce, curry powder and sugar and stir-fry.
5. Add the cashews and stir-fry for 30 seconds.
6. Add the rice, break up any clumps and stir-fry for a few minutes.
7. Add the pineapple and peas and stir-fry to mix them in.
8. Remove from heat and serve garnished with chopped green onions and cilantro.

Continue reading for recipe...

Five-Spice Chicken w/ Soy Lime Dipping Sauce (and Green Bean Salad)

I love recipes that require marinating. Specifically, because I'm lazy...and marinating usually requires very little prep work :D It's also wonderful to come home from work to a practically pre-made dinner. Pop the marinated meat into the oven, and voila! -- dinner is ready. Not only does this make for a quick and easy supper, it also ensures that that your meat will be extra flavorful and moist since it's been marinating in sauces all day/night. It's all about the small investments, big returns.





This recipe was no exception. The marinade was easy, yet the combination of spices yielded a fresh, bold and complex flavor. Five-spice alone is fairly vibrant. But when paired with turmeric and freshly roasted star anise, the flavor becomes increasingly fragrant and explosive. I would highly recommend serving this dish with the Soy Lime Dipping Sauce that is supposed to accompany it. It offsets the chicken's "spicyness" perfectly with a bright and refreshing lime taste that has just the right amount of heat. I literally drowned every bite of chicken in it :)

Pair this with a simple green bean salad and white rice. The fluffy rice will soak up all the flavorful juices wonderfully.



Five-Spice Chicken
Adapted from Epicurious, August 2001

Makes 4 servings

2 lbs boneless, skinless chicken thighs
3 T vegetable oil
2 T soy sauce
3 T minced ginger
2 T minced garlic
2 T sugar
2 t ground turmeric
1 t Chinese five-spice powder
4 whole star anise, toasted and ground into fine powder

In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric and five-spice powder. Stir well to blend. Add chicken pieces, coating them evenly. Marinate in the refrigerator overnight.

Broil the chicken for around 10 minutes, turning over occasionally. Transfer to a serving platter and serve with the dipping sauce.

Soy Lime Dipping Sauce
Adapted from Epicurious, 2001

1 clove garlic. minced
2 fresh Thai bird chilies, minced
2 1/2 T sugar
1/3 C soy sauce
2 1/2 T fresh lime juice with pulp
1/4 C water

Combine the garlic, chilies and sugar together in a small bowl. Add soy sauce, lime juice and water. Stir until well blended.

Green Bean Salad with Cilantro and Soy-Glazed Almonds
Bon Appetit, 1996

Serves 6

1/4 C whole almonds
4 t soy sauce

1 lb green beans, trimmed and cut into 2 inch pieces
3 T rice vinegar
1 t vegetable oil
1 large garlic clove, minced
1 t fresh ginger, minced
2 T thinly sliced green onions
1/3 C fresh cilantro leaves

Stir almonds in a medium non-stick skillet over medium heat until lightly toasted. Add 3 t soy sauce and stir until soy sauce evaporates and coats almonds. Cool and chop.

Cook beans in a large pot of salted boiling water for 5 minutes, until just tender. Drain and rinse under cold water. Whisk vinegar, oil, garlic, ginger, and remaining 1 t soy sauce in a large bowl to blend. Add green beans and toss to coat. Season generously with salt and pepper. Sprinkle almonds, green onions and cilantro leaves over salad and serve. Continue reading for recipe...

Kimbap + Sesame Roasted Edamame

After our friend's extravagant Polish dinner party the other week (complete with Polish music and vodka shots...not kidding), we really just needed some good ole' rice and veggies to detox from all that meat. :P Not that we're normally huge vegetable eaters. But I would gladly eat this flavorful edamame on a daily -- ok weekly, basis.



I also decided to make kimbap because it's relatively quick, makes a lovely light meal or snack, and is chock-full of veggies! Kimbap is a popular Korean staple that is similar to Japanese futomaki, but (in my unbiased opinion) tastes much better. I think the difference is that futomaki uses larger amounts of rice vinegar and is served with wasabi soy sauce, while kimbap has more sesame oil and usually contains fishcake or meat in it as well. It's really addicting, and goes perfectly with edamame for a utensil-less meal! :D




Sesame Roasted Edamame
My mother's recipe

Serves 6 generously

2 bags (1 lb each) frozen edamame, in pods
2 T soy sauce
2 T rice vinegar
1 T sesame oil
1 T toasted sesame seeds
Kosher salt, to taste

Spread frozen edamame on on baking sheet, and cover loosely with foil so steam can escape during roasting. Bake in pre-heated 375 degree oven for 15 minutes. Remove foil and roast an additional 15-20 min, until slightly brown. Whisk together vinegar, sesame oil and soy sauce in a small bowl. Drizzle over hot soybeans and toss to coat. Add sesame seeds and salt.


Kimbap
AC's recipe

Makes around 8-10 rolls

4 C sushi rice
2 T rice vinegar
2 T sesame oil
1/2 t soy sauce

1 bunch spinach
1 t sesame oil
1 t soy sauce
1 t sesame seeds

2 carrots, julienned
1 english cucumber, sliced
3 eggs
1 pickled radish (daikon), sliced
fish cake or spam, sliced
6-8 roasted seaweed sheets (nori)

Cook rice and let cool 20 minutes. Mix in rice vinegar, sesame oil, and soy sauce. Set aside. Blanch spinach (boil for 1 minute and immediately rinse with cold water) and toss with sesame oil, soy sauce, and sesame seeds. Set aside. Beat eggs and fry into a flat pancake. Slice omelet into thin strips. Set aside.

Place the nori shiny-side down on the sushi mat. Spread a thin layer of rice on top so about 2/3 of the seaweed is covered. Lay carrots, eggs, cucumbers, fish cake, spinach and daikon close to the bottom. Roll sushi mat from the bottom, like a sleeping bag. Cut and serve.

*Most kimbap recipes can be easily adapted to suit your individual tastes. Similar to a sandwich, feel free to add or take out different vegetables, meats, etc.

Continue reading for recipe...