Archive for asian

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.

veggies

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.

soup

Pot tipped into bowl and soup done.

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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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Surely this isn’t what they meant by ‘fusion cooking’?

Posted in asian, cabbage, crossover, lotus root, mushroom, noodles, sausage with tags , , , , , , , , , , on February 8, 2013 by oskila

I went to a new Asian food store the other day. It’s been there for years, but in the past they’ve mostly seemed to sell silly kitschy stuff. This time I looked closer and found that they had a wide selection of interesting foods, such as very small frozen crabs, fresh pak choi and hundreds of different instant noodles. I managed to tear away with only a bag of instant rice noodles, some frozen lotus root and a small quantity of enoki mushrooms. To get a break from the bacon I decided to combine those with another commonly reoccurring  proteins – sausages.

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Many, but not all of the ingredients; Enoki, green chili, onion, rice noodles, savoy cabbage, frozen lotus root and frozen sausages. While planning the post I had someone comment that it ‘sounds like something someone would cook if they were staying at a Vegan’s house and only brought sausages ‘, which is probably both right and wrong.

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First, soften cabbage and lotus for a little while. If only fried and not parboiled, savoy cabbage takes some effort to digest in my opinion. Half a cube of veggie stock too.

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Fish cabbage and root out and drop the noodles in. This particular brand had no less than four bags of seasoning included, one of which was dried vegetables – a nice addition.

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I heated a pan and dropped the onions and chili in first, then lotus root, cabbage and sausages. After a while the noodles were added (as usual, save the broth!) and enoki for last. I seriously doubt this is the best way to use enoki mushrooms, but at least now I’ve tried and they still look cool. Apart from chili and broth, the only seasoning I added was a splash of Japanese soy and a hint of white pepper/allspice/ginger mix.

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A small helping just to taste it – the rest goes in the lunch box.

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