Archive for the asian Category

When In Doubt; Ramen

Posted in asian, eggs, japanese, noodles, pork, soup, stock with tags , , , , , , , , , , , , , , , , , , on September 18, 2016 by oskila

I think I might have triggered myself with the last post… Here’s an actual dish.

Went to seldom visited grocery store. Found soft ramen noodles and big bottle of inexpensive fish sauce. Cogs started turning again.

Fast forward a few days and found myself without dinner late at night after struggling considerably with putting the child to bed (and falling asleep myself)

A vision of Tonkotsu Ramen noodle soup appeared for my inner vision. Problem is, while it’s street food in Japan, the broth alone takes over 12 hours to prepare and the eggs at least four. So I had to wing it and cheat.


In a pot I combined finely sliced onion, carrot and ramsons (aka wild garlic), a handful of edamame beans and a small amount of ground up dried mushrooms. A cup of chicken stock followed, seasoned with soy sauce, mirin and fish sauce.

Broth brought to a simmer I added paper thin slices of brined pork neck that I had set aside while making pulled pork the night before.

In another pot an egg was boiled for six minutes and then fished out and peeled while the noodles cooked in the same water for two minutes.

Noodles transferred to bowl, broth poured over, egg sliced and plopped on top (without marinating for four hours), various condiments sprinkled.


While obviously a weak, adulterated shadow of the real thing, I found this bowl of food incredibly tasty. Further attempts to home in on the original are in pipeline.

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Baconated Dumplings

Posted in asian, cabbage, chinese, condiments, mushroom, pork, sauce, scallion, wheat with tags , , , , , , , , , , , , , , , , , on December 29, 2015 by oskila

The local grocery store suddenly started selling bamboo steamers, so I decided to try my hand at wonton dumplings, which are commonly steamed.

The dough is easy enough. According to the recipe I looked at, one should combine wheat flour with boiling water to produce a soft dough that doesn’t stick too much.

Traditional wonton filling usually includes pork. I had recently landed a considerable amount of bacon, which is technically pork. Also used were savoy cabbage, spring onions, wood ear mushroom and Chinese five-spice.

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The resulting dumplings might not be the prettiest ones you’ve seen, but not too shabby for a rushed first attempt.

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While the dumplings steamed away I attempted some kind of sweet and sour sauce based on rice vinegar and canned pineapple without looking too closely at actual recipes.

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Dumplings post steam. While they turned out quite nice, it’s entirely possible that I failed with the dough on account of them sticking to the steamer like if glued.

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Finished dumplings and sauce along with store-bought tamarind/date sauce that is more of an Indian persuasion than Chinese (but tasty) and a sprinkle of chopped spring onions.

Bacon and Eggs. And Mushrooms. And Rice Noodles and Ssamjang. And Kimchi?

Posted in asian, bacon, cabbage, condiments, eggs, korean, leeks, mushroom, noodles, preserve, salad, side dish with tags , , , , , , , , , on October 3, 2013 by oskila

OK. New food instead of backlog, because I want to, and I can do what I want with my blog. I started out by trying to figure out dinner and found eggs and bacon. Then I found a couple of mushrooms at the back, along with a leek. Reaching for the granulated garlic in the cupboard next to the fridge I saw the new rice noodles. While the kettle was on to make noodle water I checked the fridge again and found the trusty old ssamjang and the spanking new packet of kimchi. Behind the kimchi I found the cabbage I pickled myself some time ago (back in March).

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Fried all the fryable stuff and tossed it together, then put some proper kimchi next to my ko-jaeng-i stuff. I have to say my feeble attempt is rather good considering I hadn’t tried the real stuff before making it. For future reference, this real kimchi is a bit less sour, a lot less sweet and heaps, plenty, lots spicier. I hear Koreans eat kimchi for breakfast and I secretly hope the breakfast variety has a bit less chili in it. On that bombshell we end tonight’s post :)

Spicy Chicken 2 (Murgh Korma, more or less)

Posted in asian, chicken, condiments, indian, rice, sauce, stew, yogurt with tags , , , , , , , , , , , , on May 10, 2013 by oskila

Chicken has only recently been allowed in the kitchen as the significant other softened the bird-eating veto. In combination with the increased comfort in the blending of various spicy spices, this opens up a whole new chapter of cooking, previously unseen in the Nerd Cuisine kitchens.

Not bothering with checking any recipes before cooking, this dish might differ significantly from what other people perceive as proper chicken korma. The spice blend consists mainly of cumin, coriander, turmeric and chili, with smaller amounts of cinnamon, allspice, cloves, sumac, cardamom, nutmeg and ginger.

Ingredients beside chicken include onions, carrots, tomato paste, broccoli (which is a bit out of place I admit, but needed eating) and thick yogurt. Deducing from the recipes I looked at afterwards, it’s far more common to base the sauce on cream.

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Somewhat disorganized photo of the described korma dish with rice, naan and kheere ka raita.

Mongolian Style Pork Loin

Posted in asian, discount, eggs, pork, rice, sauce, squash with tags , , , , , , , , , , on April 7, 2013 by oskila

Read about Mongolian food in the newspaper and became a bit interested. Thought about the article for a couple of days and then decided to try cooking something that more or less resembled that particular cuisine. A bit of googling around hints that this dish may or may not actually be authentic, but could be a Chinese impression of what Mongolians eat or a westernized version. The recipe in the paper was intended for beef – i have no idea whether just substituting beef for pork will be odd or not.

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The marinade, which is the significant part of this type of food, I’d say. It contains dark soy sauce, sugar, an egg, rice vinegar, oil, powdered chili peppers, baking soda and tapioca starch. The recipe also called for hoisin sauce, but I made my own instead combining ssamjang, Worcestershire sauce and powdered garlic. I have no idea what the baking soda is for, possibly something about crunchiness. The original recipe also called for grated ginger, which I didn’t have.

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Strips of pork go in marinade. Longer is better, preferrably at least an hour.

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These three are the rest of the dish, apart from rice. Carrots are nearly always cheap and the spring onions and zucchinis were this week.

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While the meat is marinating, fry the vegetables for a bit. Mushrooms would probably be good too. Mixing everything together in the same pan could end up chaotic and ugly-looking since the marinade contains egg and starch and would likely stick to everything.

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Put vegetables aside and stir-fry the meat. This is too much meat for one pan really. It’d been better to use two pans or fry twice. The recipe said to fry quickly over high heat, but they used beef and not pork, so I had to be a bit more careful.

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A bowl of supposedly Mongolian pork, some vegetables and rice. Had the meat and marinade been prepared say the day before, the cooking part had been really quick, which lunch-box improvisers like me appreciate.

Defacing Fish Soup

Posted in asian, cabbage, crossover, fish sticks, noodles, soup, stock, vegetarian with tags , , , , , , , , , , , , on March 22, 2013 by oskila

Today’s dish is a very fishy soup. I was trying to think up something that would involve the Hong-Kong style shrimp noodles that had found their way into my kitchen. I didn’t feel like going to the store again to get proper fish, so I dug some fish sticks out of the freezer.

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Just putting straight up fish sticks in a soup would quite likely be a horrible experience, so I quickly fried them and peeled the breading off (It’s the breading that’s good anyway). When I was a kid, fish sticks were white on the inside, but I guess that with Atlantic cod population plummeting, pollock or something was a better alternative.

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These noodles are wheat noodles flavored with a bit of shrimp. New to me, but seem tasty. Here they are cooked and put in a bowl together with Chinese cabbage, carrots and garlic sprouts. (Yes, there’s been a lot of cabbage and sprouts recently, but that’s what happens when one wants to use everything up)

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Former fish sticks sitting in a pot of boiled broth containing katsuobishi dashi (made from fish flakes) and a dash of rice vinegar. After a while the pieces started to float, so I assumed that they were done, especially since they already had been cooked once.

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Pot tipped into bowl and soup done.

We’re frying salad now?

Posted in asian, cabbage, meatballs, rice with tags , , , , , , , , , , , , , on March 20, 2013 by oskila

Here in Sweden, Chinese cabbage (or nappa cabbage, or napa cabbage) is mostly encountered in a salad bowl, but in Korea it’s commonly used for kimchi (i.e. fermented and spiced) and in China the seeds are pressed for cooking oil. It’s also used in stir fries in many stir-frying countries, something which seems pretty far fetched to a Swedish palate.

I had to try it of course and whipped up a lunch box, containing fried rice, garlic sprouts and Chinese cabbage. In the end I added some prefab meatballs to get more protein in there. It wasn’t bad at all and I recognized the texture, so I think I must have had it on occasion in a box of Thai or Chinese take-away.

Super ugly phone photo today, because I was in a hurry.

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