Pork Belly Stew

A Korean inspired recipe, Pork Belly Stew is a hearty dish full of rich flavors by the fermentation and aging of the soybean paste. Tofu and vegetables are typically added. For spice lovers, you can add chili pepper flakes.

Ingredients:

1/2 pound of pork belly (sliced into thin pieces)

1 medium onion (cut into small pieces)

1 package of tofu (cut into 1-inch cubes)

4 cloves of garlic (minced)

4 tablespoon of soybean paste

1 scallion (chop into small pieces)

Directions:

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Heat skillet over medium heat, add pork and soybean paste and stir for about 5 minutes. If you are making this dish spicy, add the chili pepper flakes.

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Add water to the pot and stir to incorporate the soybean paste completely. Let it boil for 10 minutes. Add tofu, garlic, and onions. Boil for another 5 minutes.

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Ladle stew on bowls and top off with scallions. Serve with rice.

Pork Belly Stew

  • Servings: 4
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Hearty Stew

A Korean inspired recipe, Pork Belly Stew is a hearty dish full of rich flavors by the fermentation and aging of the soybean paste. Tofu and vegetables are typically added. For spice lovers, you can add chili pepper flakes.


Credit: cookboldfood.com

Ingredients

1/2 pound of pork belly (sliced into thin pieces) 1 medium onion (cut into small pieces) 1 package of tofu (cut into 1-inch cubes) 4 cloves of garlic (minced) 4 tablespoon of soybean paste 1 scallion (chop into small pieces)

Directions

1. Heat skillet over medium heat, add pork and soybean paste and stir for about 5 minutes. If you are making this dish spicy, add the chili pepper flakes.
2. Add water to the pot and stir to incorporate the soybean paste completely. Let it boil for 10 minutes. Add tofu, garlic, and onions. Boil for another 5 minutes.
3. Ladle stew on bowls and top off with scallions. Serve with rice

 

 

 

Kimchi Fried Rice

This is a simple yet very satisfying dish. For midnight hunger, many people may prefer ramen but I like kimchi fried rice. I also like to add a fried egg over easy style with a runny yolk for extra yum.

This is a simple yet very satisfying dish. For midnight hunger, many people may prefer ramen but I like kimchi fried rice. I also like to add a fried egg over easy style with a runny yolk for extra yum.

 Ingredients:

1/3 cup of chopped kimchi

1/2 teaspoon of cooking oil

1 bowl of rice

Few slices of chopped pork (or any type of meat of your choice)

Directions:

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Heat oil in a skillet over medium-high heat. Add pork and stir for 2 minutes.

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Add kimchi and stir for a minute.

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Add rice and stir for about 5 minutes. Set aside.

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Fry an egg in a skillet. Top it on the rice and serve immediately.

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Kimchi Fried Rice

  • Servings: 1
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My Midnight Snack

This is a simple yet very satisfying dish. For midnight hunger, many people may prefer ramen but I like kimchi fried rice. I also like to add a fried egg over easy style with a runny yolk for extra yum.


Credit: cookboldfood.com

Ingredients

1/3 cup of chopped kimchi
1/2 teaspoon of cooking oil
1 bowl of rice
Few slices of chopped pork (or any type of meat of your choice)

Directions

1. Heat oil in a skillet over medium-high heat. Add pork and stir for 2 minutes.
2. Add kimchi and stir for a minute.
3. Add rice and stir for about 5 minutes. Set aside.
4. Fry an egg in a skillet. Top it on the rice and serve immediately.

 

Spicy Crawfish

It’s crawfish season. Live crawfish are selling for 4 or 5 dollars a pound in Asian supermarkets if you live in the Boston area.  I like to use as little seasoning as possible so I will be able to taste the freshness of the crawfish.

It’s crawfish season. Live crawfish are selling for 4 or 5 dollars a pound in Asian supermarkets if you live in the Boston area.  I like to use as little seasoning as possible so I will be able to taste the freshness of the crawfish.

Ingredients:

2 pounds of crawfish

1/2 cup of Yeo’s Chili Sauce with Garlic (or your favorite chili sauce)

1 tablespoon of cooking oil

2 tablespoons of salt

2 quarts of water

Directions:

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Rinse crawfish several times until the water is no longer muddy.

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Heat cooking oil in a large skillet over medium-high heat. Add crawfish and stir for 2 minutes.

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Add chili sauce, salt, and water. Bring it to a boil, cover, and simmer for 20 minutes in low heat. Plate and serve immediately.

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Spicy Crawfish

  • Servings: 2
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Summer Snack

It’s crawfish season. Live crawfish are selling for 4 or 5 dollars a pound in Asian supermarkets if you live in the Boston area.  I like to use as little seasoning as possible so I will be able to taste the freshness of the crawfish.


Credit: cookboldfood.com

Ingredients

2 pounds of crawfish
1/2 cup of Yeo’s Chili Sauce with Garlic (or your favorite chili sauce)
1 tablespoon of cooking oil
2 tablespoons of salt
2 quarts of water

Directions

1. Rinse crawfish several times until the water is no longer muddy.
2. Heat cooking oil in a large skillet over medium-high heat. Add crawfish and stir for 2 minutes.
3. Add chili sauce, salt, and water. Bring it to a boil, cover, and simmer for 20 minutes in low heat. Plate and serve immediately.

Parsley-scented Mussels

Fragrant, simple and easy recipe for mussels. Add clams for more flavor and maybe a glass of wine too.

Fragrant, simple and easy recipe for mussels. Add clams for more flavor and maybe a glass of wine too.

Ingredients:

2 pounds of mussels (wash and clean)

2 tablespoons of olive oil

2 cloves of garlic (finely chopped)

1 small bunch of parsley (coarsely chopped)

salt to taste

Directions:

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Heat olive oil in a large pan, cook garlic over medium-high for 1 minute.

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Put the mussels in the pan, cover, and cook over medium heat until all the shells have open about 8 minutes. Discard any that do not open.

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Add parsley to the pan and cook for another minute. Plate and serve immediately.

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Parsley-scented Mussels

  • Servings: 4
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Fragrant Mussels

Fragrant, simple and easy recipe for mussels. Add clams for more flavor and maybe a glass of wine too.


Credit: cookboldfood.com

Ingredients

2 pounds of mussels (wash and clean)
2 tablespoons of olive oil
2 cloves of garlic (finely chopped)
1 small bunch of parsley (coarsely chopped)
salt to taste

Directions

1. Heat olive oil in a large pan, cook garlic over medium-high for 1 minute.
2. Put the mussels in the pan, cover, and cook over medium heat until all the shells have open about 8 minutes. Discard any that do not open.
3. Add parsley to the pan and cook for another minute. Plate and serve immediately.

 

 

 

Taiwanese Beef Noodle Soup

Found on the menu of every single Taiwanese restaurant in America, the Beef Noodle Soup is a popular favorite (my husband’s favorite). The soup draws influences from the Sichuan province but the flavor is completely unique. There is no other Beef Noodle Soup that tastes like this.

Ingredients:

2 tablespoons of cooking oil

2 pounds of beef

1 inch ginger (peeled and cut into slices)

6 garlic cloves (cut into slices)

1 large tomato (coarsely chopped)

1 tablespoon of chili bean sauce

1 cup of rice wine

1/2 cup of light soy sauce

1/2 cup of dark soy sauce

3 quarts of water

1 star anise

Directions:

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Heat 1 tablespoon of oil in a skillet over medium high heat. Once hot, add beef to the pan. Cook, flipping with tongs until both sides are gently browned about 6 minutes. Transfer the meat to a plate and set aside.

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Heat another tablespoon of cooking oil in a large soup pot until hot. Add ginger, garlic, and tomato. Stir for a minute.

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Return beef to the pan and stir in chili bean sauce. Stir in wine and bring to a boil. Let it boil for a minute.

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Add light and dark soy sauces, water and star anise. Bring just to a boil and then reduce to low simmer. Cover and cook for at least 2 hours. Cook the noodles according to the package instructions. Divide noodles among bowls and ladle the soup into each bowl with beef, top with scallions.

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Taiwanese Beef Noodle Soup

  • Servings: 6
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Popular Favorite Taiwanese Recipe

Found on the menu of every single Taiwanese restaurant in America, the Beef Noodle Soup is a popular favorite (my husband’s favorite). The soup draws influences from the Sichuan province but the flavor is completely unique. There is no other Beef Noodle Soup that tastes like this.


Credit: cookboldfood.com

Ingredients

2 tablespoons of cooking oil
2 pounds of beef
1 inch ginger (peeled and cut into slices)
6 garlic cloves (cut into slices)
1 large tomato (coarsely chopped)
1 tablespoon of chili bean sauce
1 cup of rice wine
1/2 cup of light soy sauce
1/2 cup of dark soy sauce
3 quarts of water
1 star anise

Directions

1. Heat 1 tablespoon of oil in a skillet over medium high heat. Once hot, add beef to the pan. Cook, flipping with tongs until both sides are gently browned about 6 minutes. Transfer the meat to a plate and set aside.
2. Heat another tablespoon of cooking oil in a large soup pot until hot. Add ginger, garlic, and tomato. Stir for a minute.
3. Return beef to the pan and stir in chili bean sauce. Stir in wine and bring to a boil. Let it boil for a minute.
4. Add light and dark soy sauces, water and star anise. Bring just to a boil and then reduce to low simmer. Cover and cook for at least 2 hours. Cook the noodles according to the package instructions. Divide noodles among bowls and ladle the soup into each bowl with beef, top with scallions.

 

 

 

Chicken Lettuce Wrap

My husband and I are frequent patrons of the Yard House and we absolutely love to order the Chicken Lettuce Wrap. This is my version of the recipe so I can enjoy it at home. The chicken tastes good with rice as well.

Ingredients:

1 tablespoon of cooking oil

1 pound of chicken (chopped into small pieces)

4 garlic cloves

4 shiitake mushrooms (chopped into small pieces)

2 tablespoons of soy sauce

1 tablespoon of hoisin sauce

1 tablespoon of rice wine

1 head of lettuce

Directions:

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Heat cooking oil in the skillet over medium high heat. Add garlic and mushrooms and stir for 1 minute.

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Stir in chicken and cook until browned, about 5 minutes.

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Add rice wine, soy sauce, hoisin sauce and let it boil for about 2 minutes. To serve, spoon several tablespoons of the chicken mixture into the center of the lettuce leaf or enjoy with rice.

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Chicken Lettuce Wrap

  • Servings: 4
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Restaurant Dish at Home

My husband and I are frequent patrons of the Yard House and we absolutely love to order the Chicken Lettuce Wrap. This is my version of the recipe so I can enjoy it at home. The chicken tastes good with rice as well.


Credit: cookboldfood.com

Ingredients

1 tablespoon of cooking oil
1 pound of chicken (chopped into small pieces)
4 garlic cloves
4 shiitake mushrooms (chopped into small pieces)
2 tablespoons of soy sauce
1 tablespoon of hoisin sauce
1 tablespoon of rice wine
1 head of lettuce

Directions

1. Heat cooking oil in the skillet over medium high heat. Add garlic and mushrooms and stir for 1 minute.
2. Stir in chicken and cook until browned, about 5 minutes.
3. Add rice wine, soy sauce, hoisin sauce and let it boil for about 2 minutes. To serve, spoon several tablespoons of the chicken mixture into the center of the lettuce leaf or enjoy with rice.

 

Asparagus with Garlic

Tender with a little bit of crunch, asparagus is one of my favorite vegetables. The good news is this special vegetable is in season right now.  Fresh asparagus will be bright green with no signs of shriveling.  Here is a simple recipe and takes under 10 minutes.

Tender with a little bit of crunch, asparagus is one of my favorite vegetables. The good news is this special vegetable is in season right now.  Fresh asparagus will be bright green with no signs of shriveling.  Here is a simple recipe and takes under 10 minutes.

Ingredients:

a bunch of asparagus (approx 1-2 lbs, 1/2 inch bottom tip removed and cut into 2 inches)

1 tablespoon of cooking oil

4 garlic cloves (minced)

1/4 teaspoon of salt

Directions:

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Heat cooking oil in a skillet over medium high heat. Add the garlic and stir until fragrant about 30 seconds.

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Add the asparagus, salt, stirring until cooked through about 3-4 minutes. Serve immediately.

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Asparagus with Garlic

  • Servings: 2
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Fast and Easy Asparagus

Tender with a little bit of crunch, asparagus is one of my favorite vegetables. The good news is this special vegetable is in season right now.  Fresh asparagus will be bright green with no signs of shriveling.  Here is a simple recipe and takes under 10 minutes.


Credit: cookboldfood.com

Ingredients

a bunch of asparagus (approx 1-2 lbs, 1/2 inch bottom tip removed and cut into 2 inches)

1 tablespoon of cooking oil

4 garlic cloves (minced)

1/4 teaspoon of salt

Directions

1. Heat cooking oil in a skillet over medium high heat. Add the garlic and stir until fragrant about 30 seconds.
2. Add the asparagus, salt, stirring until cooked through in about 3-4 minutes. Serve immediately.

 

 

 

 

 

Squid with Ginger, Garlic, Parsley

Extremely fragrant, delicate tasting, and quick to cook. Squid with Ginger, Garlic, Parsley is one tasty dish. Be sure to have all your ingredients prepped and ready to toss into skillet nearby, as squid only takes a few moments to cook through. The texture of the squid will become too chewy if cooked for too long.

Extremely fragrant, delicate tasting, and quick to cook. Squid with Ginger, Garlic, Parsley is one tasty dish. Be sure to have all your ingredients prepped and ready to toss into skillet nearby, as squid only takes a few moments to cook through. The texture of the squid will become too chewy if cooked for too long.

Ingredients:

1 tablespoon of cooking oil

1-inch ginger (finely chopped)

4 garlic cloves (finely chopped)

1/2 cup of parsley leaves (chopped)

1 pound of cleaned squid (sliced into rings)

1/4 cup of rice wine

1/4 cup of light soy sauce

2 teaspoons of sugar

Directions:

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Heat the oil in a skillet over medium-high heat. Add ginger and garlic. Cook, stirring until the oil is sizzling hot and the herbs are fragrant.

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Add the squid and cook, stir, for about 30 seconds.

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Pour in rice wine, soy sauce, sugar and stir until boiling and the sugar has dissolved. Add parsley. Quickly stir for a few seconds and remove from heat. Serve immediately.

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Squid with Ginger, Garlic, Parsley

  • Servings: 2
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Fragrant and Tasty Squid

Extremely fragrant, delicate tasting, and quick to cook. Squid with Ginger, Garlic, Parsley is one tasty dish. Be sure to have all your ingredients prepped and ready to toss into skillet nearby, as squid only takes a few moments to cook through. The texture of the squid will become too chewy if cooked for too long.


Credit: cookboldfood.com

Ingredients

1 tablespoon of cooking oil

1-inch ginger (finely chopped)

4 garlic cloves (finely chopped)

1/2 cup of parsley leaves (chopped)

1 pound of cleaned squid (sliced into rings)

1/4 cup of rice wine

1/4 cup of light soy sauce

2 teaspoons of sugar

Directions

1. Heat the oil in a skillet over medium-high heat. Add ginger and garlic. Cook, stirring until the oil is sizzling hot and the herbs are fragrant.
2. Add the squid and cook, stir, for about 30 seconds.
3. Pour in rice wine, soy sauce, sugar and stir until boiling and the sugar has dissolved. Add parsley. Quickly stir for a few seconds and remove from heat. Serve immediately.

Shrimp in Vinegar

We are blessed with fresh and abundant seafood living on the East Coast. All year round, you can buy a variety of shellfish (lobsters, shrimps, crabs) at your local supermarket. Here is a different take on preparing shrimp. Shrimp in Vinegar has a tangy and savory taste. Hope you will like it.

We are blessed with fresh and abundant seafood living on the East Coast. All year round, you can buy a variety of shellfish (lobsters, shrimps, crabs) at your local supermarket. Here is a different take on preparing shrimp. Shrimp in Vinegar has a tangy and savory taste. Hope you will like it.

Ingredients:

1 pound of shrimp

1 tablespoon of cooking oil

1 inch ginger (sliced into thin pieces)

3 scallions (sliced into 1-inch pieces)

4 tablespoons of water

1 tablespoon of Shaoxing wine

1 tablespoon of vinegar

Salt to taste

Directions:

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Heat oil in a skillet over high heat. Gently add the shrimps and fry for about 1 minute until they are half cooked. Use a slotted spoon to carefully remove the shrimps from oil and set aside on a plate.

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Over medium-high heat, add ginger and scallions and stir for one minute.

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Add water, wine, and vinegar, increase to high heat, and bring to a boil.

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Add the shrimps and stir for about  2 minutes until cooked through. Transfer to a plate and serve with rice

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Shrimp in Vinegar

  • Servings: 2
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Tangy, Savory Shrimps

We are blessed with fresh and abundant seafood living on the East Coast. All year round, you can buy a variety of shellfish (lobsters, shrimps, crabs) at your local supermarket. Here is a different take on preparing shrimp. Shrimp in Vinegar has a tangy and savory taste. Hope you will like it.


Credit: cookboldfood.com

Ingredients

1 pound of shrimp 1 tablespoon of cooking oil 1 inch ginger (sliced into thin pieces) 3 scallions (sliced into 1-inch pieces) 4 tablespoons of water 1 tablespoon of Shaoxing wine 1 tablespoon of vinegar Salt to taste

Directions

1. Heat oil in a skillet over high heat. Gently add the shrimps and fry for about 1 minute until they are half cooked. Use a slotted spoon to carefully remove the shrimps from oil and set aside on a plate.
2. Over medium-high heat, add ginger and scallions and stir for one minute.
3. Add water, wine, and vinegar, increase to high heat, and bring to a boil.
4. Add the shrimps and stir for about 2 minutes until cooked through. Transfer to a plate and serve with rice.

 

 

 

 

 

 

Spinach in Fermented Tofu Sauce

While spinach is often sauteed with garlic, a touch of fermented tofu provides a unique flavor and a hint of savory taste. The fermented tofu also adds a milky complexion to the juice released from the greens. It is found in tiny cubes packed in jars and has an extremely potent smell and taste. Only a small amount needs to be used, mixed with water, to flavor the dish.

Ingredients:

1/2 teaspoon of fermented tofu

1 teaspoon of water

1 tablespoon of cooking oil

1 spinach bunch

Salt to taste

Directions:

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Heat cooking oil in a large skillet over medium-high heat until very hot. Add the spinach along with a pinch of salt.

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Cook, stirring for 2 minutes until the greens have wilted completely. Mix the fermented tofu with water in a small bowl. Pour in mixture and stir to incorporate thoroughly. Cook for another minute. Add more salt if desired. Serve with rice.

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Spinach in Fermented Tofu Sauce

  • Servings: 2
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Savory Spinach Greens

While spinach is often sauteed with garlic, a touch of fermented tofu provides a unique flavor and a hint of savory taste. The fermented tofu also adds a milky complexion to the juice released from the greens. It is found in tiny cubes packed in jars and has an extremely potent smell and taste. Only a small amount needs to be used, mixed with water, to flavor the dish.


Credit: cookboldfood.com

Ingredients

1/2 teaspoon of fermented tofu
1 teaspoon of water
1 tablespoon of cooking oil
1 spinach bunch
Salt to taste

Directions

1. Heat cooking oil in a large skillet over medium-high heat until very hot. Add the spinach along with a pinch of salt.
2. Cook, stirring for 2 minutes until the greens have wilted completely.
3. Mix the fermented tofu with water in a small bowl. Pour in mixture and stir to incorporate thoroughly. Cook for another minute. Add more salt if desired. Serve with rice.