All posts filed under: Asian Food

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Spaghetti Squash: It’s Not Spaghetti, but It’s Good

The truth: Spaghetti squash is not spaghetti. It doesn’t taste like spaghetti (because it’s a vegetable); the texture isn’t like spaghetti (it’s crunchy). So if you’re looking for the ultimate healthy, gluten-free, low-calorie, eat-a-lot-and-still-be-skinny pasta substitute, this is not it. PS. It doesn’t exist, and if it did, we’d all look like Giselle. But here’s the good news: spaghetti squash is great. It’s easy to cook, mild in flavor and versatile. And last week, I cooked it in three divine ways. Let’s start with how to cook it. Cut it longways, take out the seeds, drizzle it with some olive oil and salt, and throw it in a 400 degree oven for about 40 minutes. That’s it! Then use a fork like this to create spaghetti squash’s characteristic ribbons. Once you have a bowl of these beautiful yellow shreds, you can do just about anything. Now I said spaghetti squash isn’t spaghetti, but you can certainly pair it with Italian flavors. Saute it with some olive oil, crushed tomatoes and basil and top it with a …

Marinating Ribeye

Asian Beef Tacos with Cabbage Slaw

Sometimes having a good friend over for dinner can be stressful. You want to impress them (obviously), but you don’t want to be slaving away while they’re sitting on your couch awaiting your latest dating gossip. The trick to really winning the at-home dinner date is having everything pre-prepared so all you need to do is heat and serve. Last week, my friend Maggie was planning on coming to dinner. Maggie is an editor at people.com and is always up on the latest news, gossip, trends—so I knew the meal had to impress. She also isn’t the hugest carb fan, so pasta (my usual go-to) was out of the question. I decided to go with Asian beef tacos with a cabbage slaw. And I made it ALL the day ahead, so when Maggie came over, I just needed to cook the beef, assemble tacos and pour the wine. (Took about 5 minutes tops). This is a quick, do-ahead meal that you can easily prepare without being a slave to your stove. Here’s the meat in marination …

Kosher Chicken with Black Bean Sauce

I came home today and craved my favorite dish from my favorite Chinese restaurant. In Newton, there’s an amazing posh Chinese place called Bernard’s. Bernard’s is elegant and serves true Chinese cuisine. The best dish that they serve is that Chicken with Black Bean Sauce. It is served in a piping hot stone pot, almost bubbling over with black bean sauce and tender chicken. It is perfect over rice or noodles. Anyway, I came home and really wanted this. Unfortunately that would cost me a train ride, a cab ride and probably 20 dollars to get to Boston and actually eat the meal. Since that’s obviously not feasible, I decided to make it myself. Kosher Chicken and Ramen with Black Bean Sauce Chicken 2 pounds chicken breast, cut up into bite sized pieces or strips 2-3 tablespoons cornstarch to cover chicken 1/2 tablespoon chinese 5 spices mix Ramen Buy ramen noodles at your grocery store and prepare as directed on the package Black Bean Sauce 2 tablespoons of black bean sauce from the jar 1 …

Rel’s Ravenous Review of Gyu Kaku

Last night I went to a restaurant called Gyu Kaku. Despite the difficult to pronounce name, the food was simply delicious. What’s so special about this restaurant which is located in the East Village and Midtown is that it is Japanese BBQ. What is Japanese BBQ, you may be wondering. Let me paint you a picture… Do you ever just want to roll out that barbeque and get some sweet grill marks on your favorite fish or steak? Do you crave that smokey smell of your food over an open flame? Do you want the satisfaction of taking a raw piece of flesh and turning it into something edible? Well, Japanese BBQ will be able to satiate all of these desires. Here is your grill, your palate so to speak. Atop this fiery surface you can place a number of foods from Kobe beef to chilean sea bass. Cook them to desired doneness, delicately pick them up with your chopsticks, dip them in one of the two delicious marinades and devour. Chomp, swallow, repeat. Among …

Cleaning out the Pantry- Chinese Tomato and Eggs

So today is my second edition of Cleaning out the Pantry on Nosh and Tell. It will begin with a story…. Several years ago, I was in China on a language immersion program. Language immersion? Talk about gastronomic immersion. Food in China is vastly different from Panda Express. It is lighter, more savory and a lot less oily. I was on a train from Beijing to Shanghai when I was handed, by the stewardess, a heavy white styrofoam container. I supposed it would be dumplings or something of that nature, but I was surprised when I opened the container to find eggs. Eggs? In Chinese food? The dish looked like a typical omelet with tomatoes, sided with a towering mountain of rice. I skeptically took a bite. This was no mere omelet. The eggs were salty and toasty and the tomatoes were sweet. The combination was, to my surprise, delicious.  So the other day when I was cleaning out my fridge and found some leftover scallions, tomatoes and eggs, I decided I would attempt to …

Dabbling in the Kitch – Scallion Pancakes

Scallion pancakes. Fried. Oily. Chewy. Savory. Who doesn’t love them? These simple pancakes are the replacement for dinner rolls at basically every Chinese restaurant. So why not try to make them at home? I came across a recipe on Brown Eyed Baker and decided to give it a shot. I have never made or worked with dough before; I have always thought it was rather intimidating. Since I have had some cooking successes recently, I decided to try it out, especially since there are so few ingredients, it must be hard to mess up!  Scallion Pancakes 2 cups all purpose flour 1 cup boiling water 1 tablespoon sesame oil 1/2 cup thinly sliced scallions Salt and pepper to taste 4 tablespoons vegetable oil, divided Place the sifted flour in a bowl and slowly stir in the boiling water. Be patient! Don’t dump all the water in at once. When all the water is in the flour, it should start to firm up. To get everything combined, I used my hands to form it together into …

Whit’s Tidbits: Tilapia with Honey Scallion Dressing

I am very weird about which types of fish I will eat and which I will not. Mostly I like uncooked fish, like raw fish in sushi–I’ll pretty much eat any type if it comes wrapped up in some seaweed and rice! But when it comes to fish that is actually cooked I am VERY picky. I pretty much only eat tilapia and salmon. I think my palate is starting to mature a little so I’m getting better about eating more varieties of our gilled friends, but for now I like the most bland and non-fishy fish. Again, if you give me tuna tartare I will eat it in about 2.5 seconds–I love it, but if you sautee that same tuna filet then you best find me some chicken to eat! Anyway, the other day when Ariel and I were tooling around in the grocery as we normally do I saw that they had Tilapia on special so I picked some up and made some for dinner a few nights ago. I didn’t want to …

Dabbling in the Kitch – Asian Sesame Noodles

You may all have noticed by now that I’m obsessed with Asian food and attempting to make it. The other night, after too many hours of looking on tastespotting, I had a hankering to cook. For those of you who have been on that site, you will know the feeling. For those of you who haven’t, check it out and you’ll understand. Whitney and I ventured to the grocery and came back with bags of ingredients. She made her delicious butterfinger bars and I made some Asian sesame noodles. I have always been a fan of these sorts of noodles because they’re sweet, filling and are great cold as leftovers. And trust me, unless you’re Andre the giant, you’ll have leftovers with this recipe.  Ariel’s Asian Sesame Noodles: 1 box of Barilla Plus spaghetti noodles, cooked al dente 1/2 cup of soy sauce 1/4 cup of sesame oil 1/3 cup of sugar 2 tablespoons of apple cider vinegar 2 tablespoons of honey 4 scallion, thinly sliced 2 cloves of garlic, minced 1/4 cup of toasted …

Rel’s Kosher Keepers: Asian Chicken and Orzo Salad

Exams are over and I’m finally home! What better to do than watch sex and the city and cook!! I saw an episode on the food network of Paula Deen making an Asian Chicken and Orzo salad and I thought that might be a fun thing to try- especially because I can make it kosher style. What makes this dish kosher is the kosher chicken and NO DAIRY! If you want to make this dish kosher and you feel your inner Paula Deen about to add a huge hunk of butter…don’t do it! To be honest, this dish absolutely perfect as is, so put that butter down! Voila, the ingredients… Paula Deen’s Asian Chicken and Orzo Salad Food Network 1 (9 oz) package frozen sugar snap peas 1 (16 oz) package orzo cooked and drained 1 cup water chestnuts, drained and chopped 3 cups diced cooked chicken 3 green onions, chopped 1 medium red bell pepper, diced 1/2 cup vegetable oil 3 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 tablespoons hoisin sauce 1 …