Congee is rice porridge, and is the Asian equivalent to chicken soup as a home-made remedy. It’s easy to digest, versatile, and comforting. You can put virtually anything in it, but usually it contains some aromatics (ginger, green onions, celery), a small amount of protein (chicken, shrimp), some seasonings (white pepper, sesame oil, soy sauce), […]
rice
Easy rice cooker sausage and greens on rice
This is a really easy way to whip up some dinner after a long day. The main weird ingredient you’ll need is Chinese sausage. Here’s a picture of one brand and a picture of the actual sausage in a package. Chinese sausage is one of the meats that I like to keep around since it […]
Tonkatsu aka How to make a frozen cutlet into a nice meal
UPDATE! Here is an improved salad dressing recipe and a detailed description of making the cutlet from scratch. The dressing below is still good, but not quite as good as the miso style! Technically tonkatsu is a breaded pork cutlet, but you can make chicken-katsu or veal-catsu or chickenmcnugget-katsu (as pictured). It’s traditionally served as […]
African Gumbo with Squash
I just returned from Ithaca and my thesis defense (I passed!), so hopefully I will be able to get back to cookin’ and postin’. While I was there I stayed with my wonderful friend Chris. He spent time in Niger in the Peace Corps, where he learned (among other things) how to cook the various […]
Chili Black Beans with Roasted Brown Rice
I say: you can never have too many bean recipes! They’re cheap, filling, flavorful, and, um…euphonious. This one is enhanced by serving it with brown rice that has been roasted, to release the nutty flavor. Some hearty avocado slices make a nice addition too. This is based off a Whole Foods (gasp!) recipe. I have […]
Palak Paneer, Aloo Gobi (Spiced Cauliflower), and Cumin Rice
This combination of dishes makes a nice meal and great leftovers. I like to use paneer when I can get it easily, but the recipe works well with firm tofu or even chicken (though then I guess it’s a different dish). These recipes are based around Manjula’s Kitchen, though I altered them a little to […]
Chicken Kabsa كبسة دجاج
Kabsa is a Gulf/Saudi recipe, yet another variation of meat and rice, but it’s pretty damn tasty. Wikipedia has an entry on it, for further background information. The quantities were pretty approximate, so take them with a grain of salt. Ingredients:Chicken pieces (I used two giant breasts, but I think it would be better to […]
Middle Eastern Vermicelli Rice
I’m re-posting this – it was originally in the Melukhiyya with Vermicelli Rice entry, but I think it’ll be easier to refer to it if it’s in its own entry. I’ve updated it a bit, since I had a word translated wrong (I don’t think that it’s made with lard as I thought – I […]
Fried Tofu with Indonesian Sauce
This recipe is great for when you want something really nice and simple, especially in hot weather. It’s adapted from the “Sundays at the Moosewood” cookbook, where it’s called Tauhu Goreng Kechap. The sauce is definitely more than the sum of its parts – I really like it. Sauce:2/3 light soy sauce3-4 cloves garlic2 Tbsp […]
Tacos de Res, Frijoles de Olla, y Arroz Amarillo
Tonight was Mexican food night here, and it turned out delicioso! Amazingly, tri-tip beef is available at Coborn’s Grocery in Ramsey, so that’s what I used, but I think that a “sirloin tip roast” is a similar cut, and easier to find. Meat: Put your meat in the freezer for an hour or two, so […]