Archive for garlic sprouts

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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More Noodly Frolicking: Soba

Posted in asian, cabbage, condiments, crossover, discount, eggs, japanese, korean, mushroom, noodles, preserve, side dish, vegetarian with tags , , , , , , , , , , , , , on March 11, 2013 by oskila

As said before, I got hold of a lot of interesting stuff at that Asian store recently. One of them was Soba noodles, which are made with buckwheat (perhaps something for gluten sensitives to look into?) In addition, the little supermarket on the way to work had dirt cheap button mushrooms. Like so often before, the resulting food is  some kind of general fusion of Japanese and Korean, interpreted by someone with limited actual experience of either.

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Frying up a considerable amount of sliced mushrooms, along with a bit of carrots, shallots, garlic sprouts and a little bit of celery

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Plop slightly undercooked noodles into pan. Season a bit, with for example light soy and Worcestershire sauce (sitting in for mirin. That stuff is really expensive)

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Served up with a fried egg and a knob of ssamjang. For a proper Korean meal one should have kimchi. I didn’t feel like doing a weekend of fermenting napa cabbage, so I cheated a bit and just pickled some white cabbage. Just mix up one part distilled vinegar with two parts sugar and three parts water. Add salt, chili and garlic to taste and chuck in cabbage, onions or whatever tickles your fancy. The resulting condiment could be regarded as something halfway between Korean kimchi and Japanese tsukemono.

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