Recipes

[Anonymous]

Next to Sashimi, the salmon recipe sounds good. I've made something similar--except I use extra virgin olive oil with ground pepper to drizzle over the salmon. Either way, you can't go wrong with it. By the way, I recently had one of the best salmon sashimi ever--fresh sashimi is indescribable. It was divine!

[Anonymous]

I know one ammunition I need to bring when I am on this forum: FOOD. Reading your replies makes me hungry and I noticed that I've been snacking near the computer more. Go figure!

[Anonymous]

Where did you get this sashimi? I love that.

[Anonymous]

I get hungry too when I read this forum. I guess that's why I'm writing on here while I'm cooking. There's more chicken in the oven now with a loaf of bread. I cant wait to eat.

[Anonymous]

Hi everybody,

I just had to share this. This is a fantastic recipe for kimchi lovers. I'm not sure how people who have never had kimchi would react to this, but it's always fun to try new things, right? My mother got this from a friend of hers that got it from some restaurant.

Kimchi and milk/cheese is an excellent combination--who knew?

1. Cook some pasta-tube shapes are better.
2. Get some good and ripe kimchi and squeeze out most of the juice.
3. Pan fry it a bit and add a small carton of half and half. (The original recipe calls for heavy cream, but that was just too decadent and heavy).
4. Add any type of seafood you like: shrimp, mussels, squid, scallops. (You could also pick up those frozen assorted seafood mixes at Korean markets).
5. Let it simmer, until the sauce gets a bit thick and seafood is cooked, but be careful not to overcook the seafood.
6. Once it's cooked, combine the pasta with the sauce and it's ready to serve. For better flavor sprinkle any type of cheese on top. You could even use regular American cheese.

You could eat it right away, but it actually ends up tasting better if you wait a day. But who could do that?

[Anonymous]

Thanks Judi for the Kimchi recipe.

As for the Asian inspired fried chicken, I tried something slightly different today. I didnt want to fry again cause cleaning up oil and the house is a pain after frying. I did an oven baked "fry" that tasted similar to deep frying. I used the same chicken I already had marinated overnight and put it in a bag with bread crumbs instead of flour. Shook off the excess and baked the chicken pieces in the oven at 425 for about 35 minutes. Tasted great.

[Anonymous]

If you goto Japanese Supermarket, you can request for Salmon or tuna cuts. You always get it fresh and the taste, awesome. You just have to cut in thin enough for it to have that sashimi feel. Sometimes, I cut tuna into cubes, put the spicy Vietnamese red sauce, and mix it with lettuce and some sprouts. After mixing it, you add some drizzle of sesame oil--it is one of the best tasting dish ever. You should try it. I could eat Sashimi everyday if I could.

[Anonymous]

Sounds like a great recipe. I can't wait to try it. Thanks for sharing. Do you know how to make summer Kimchi (the ones without the red pepper sauce) or good Kimchi Chi-gae? I would like to get the recipes. Thank you.

[Anonymous]

I'm going to try that sashimi and sprouts dish sometime later this week. I havent bought sashimi grade fish in a while because I cant eat that much of one type of fish before it gets too old to eat it raw. I'll try this one though. Thanks

[Anonymous]

Today's LA Times has a very interesting, if educational front page (Column One) article on China's kosher business. I was surprised to learn that China is the world's largest producer/exporter of kosher-certified food. While the US is the biggest recipient. Rabbi Martin Grunberg, who is featured in the article works at a kosher factory in Ningbo, China, He makes sure that Chinese factories that make food for export comply with Jewish dietary law. Ironically, despite his lapparent lengthy stay in China, he has yet to let his palate venture into Chinese cuisine. I mentioned this to my students as part of our lesson on China. But they were asking me, "What is kosher?"

[Anonymous]

Today's LA Times has a very interesting, if educational front page (Column One) article on China's kosher business. I was surprised to learn that China is the world's largest producer/exporter of kosher-certified food. While the US is the biggest recipient. Rabbi Martin Grunberg, who is featured in the article works at a kosher factory in Ningbo, China, He makes sure that Chinese factories that make food for export comply with Jewish dietary law. Ironically, despite his apparent lengthy stay in China, he has yet to let his palate venture into Chinese cuisine. I mentioned this to my students as part of our lesson on China. But they were asking me, "What is kosher?"

[Anonymous]

The Kosher business is also booming in other parts of Asia -- what's interesting is that most Asian diet are Kosher standard before the term became a buzz word. A lot of Asian dishes are also vegetarian so many use soy products and other recipes to substitute for meat. I find it interesting.

[Anonymous]

Hey Kevin,

Just make sure you choose deep pinkish red hue for tuna and bright orange for Salmon--they are my favorite. I'm not too crazy about squid or other cuttlefish but the two I've mentioned is always a sure winner (unless you are allergic, of course.) Spicy tuna roll sure sounds good right now...

[Anonymous]

Thanks for the tip on buying raw fish. I sometimes go to this market by me that sells fresh fish. At certain markets, the quality of the fish depends on when it was caught and brought to the store. I usually ask the fish guy which fish I can eat raw only because I know those are the freshest. I cook it either way, but maybe I will actually eat them raw.

[Anonymous]

Yesterday I asked my Homeroom students what's the big news about China that they have read from the papers or watched and listened to from TV. About less than a quarter of the students present replied "It's Chinese New Year." We discussed a bit about the Chinese zodiac and surprisingly, for me, none was sure it was the Year of the Rat. So I told them about it and even said that I was born in the Year of the Pig, they all laughed. When I asked if they knew about the present weather in China, none volunteered. One girl sheepishly voiced a guess "Is it hot weather in China?" I controlled my laughter and when I told them that China is suffering the worst snow weather in more than 50 years, my students were agaped. Obviously they have very limited knowledge about China. So, I toled the class that when they get to their respective History classes, they should ask their teacher to discuss something about China's weather and culture, inasmuch as it's Chinese New Year. They promised to do quite excitedly. And these are Middle School students in the regular education!

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