Tag: Sriracha

Asian Slaw with Ramen Noodles

Asian Slaw with Ramen Noodles | Serious Crust by Annie FasslerAsian Slaw with Ramen Noodles | Serious Crust by Annie FasslerAsian Slaw with Ramen Noodles | Serious Crust by Annie Fassler

A couple weeks ago, we went to the beach. I’ve told you about the beach house before, and this trip was no exception to the perfection that is that little slice of heaven on the Oregon coast. We went for our friend Walt’s birthday: there were three couples, and of course the second order of business was what are we going to be eating ? (The first was “ARE THE PUPPIES COMING?!”) We each decided to tackle one major meal while we were there, which I’ve found is a nice way to plan cooking with friends – no communal google docs full of recipes and grocery lists and confusion about who is bringing what.

For our one dinner together, Walt smoked a pork shoulder and his girlfriend Kylie made this delicious Asian slaw. It was tangy, crunchy, and refreshing, a perfect complement to the smoky rich pork (which we used to make bahn mi). I knew I needed to recreate it at home, and that it would quickly become a staple in our kitchen, since we eat a lot of Asian food.

I loved Kylie’s slaw, but per her suggestion, wanted to jazz it up a bit. I added sliced mango and salted roasted cashews, but the possibilities are endless – grated carrots, mint, cilantro, peanuts, mandarin slices, etc. We paired our slaw with some easy tofu, pressed and marinated in canola oil, sesame oil, soy sauce, sriracha, and orange juice, then baked. It was an easy and delicious meal. My favorite kind.

Asian Slaw with Ramen Noodles

Ingredients

1 large head of napa cabbage
1 package of instant ramen noodles (flavor doesn’t matter – you won’t be using the flavor pack)
1 ripe mango
1/2 cup cashews, salted & roasted
3 Tbl rice vinegar
3 Tbl soy sauce
1 Tbl sugar
1 Tbl toasted sesame oil
Optional additions: sriracha, mint, mandarin slices, peanuts, cilantro, grated carrots.

Instructions

Chop cabbage into bite-sized pieces. I cut mine in half lengthwise, then in half again lengthwise, and then sliced it horizontally from there. Rinse and dry, and put in a large bowl.

Crush up the ramen noodles and set aside. Cut the mango into slices or chunks, whichever you prefer, and set that aside as well.

I like to mix my salad dressings in a small jar – no whisking, just shaking – but you can make yours in a bowl if you like. In whatever vessel you choose, combine the rice vinegar, soy sauce, sugar, and sesame oil. Whisk or shake until thoroughly mixed. Taste and adjust ingredients as you like.

Add the mango to the cabbage. Pour the dressing over the cabbage and mango and toss to coat. Let it sit for a minute. You can add the ramen noodles and cashews now, or top each serving individually. I will warn you though, that if you add the ramen to the salad and you have leftovers, those noodles will lose their crunch.

Serve, dotted with sriracha if you’d like, and enjoy.

Asian Slaw with Ramen Noodles | Serious Crust by Annie Fassler
A little taste of the beach house for you, clockwise from from top left: Carolyn, Branden, and their puppy Lily on the beach; Walt slaves over the smoked pork shoulder; Of course there had to be birthday cake; Kylie and their dog Darwin.

Weekend Finds 7:20:14

It has been HOT in Portland, you guys. I’m talking like 90 degrees, humid, blech. The kind of hot that just makes you want to dip your toes in a fountain, drink milkshakes, and take a nap in the afternoon with the fan blowing full force. When it’s this hot, it officially becomes salad season. Here are some weekend finds to help deal with the heat.

1. Gazpacho

Gazpacho Season // Weekend Finds on Serious Crust
Ooh I could go for a cup of gazpacho right about now.

Jonah claims he doesn’t like gazpacho, but I’m convinced I can change his mind if I find the perfect recipe. I haven’t committed to one yet, but I’m determined to make some this week, before it cools off too much. I’ve been looking at recipes like this, this, and this. Let me know in the comments if you have a great gazpacho recipe.

2. Tomato, Corn, Cucumber Salad

Corn, Tomato, Cucumber, and Feta Salad // Weekend Finds on Serious Crust
Doesn’t that look just like the definition of summer?

Earlier this week, we needed a quick, crunchy, cold dinner before we went to play a show. I picked up some corn, grape tomatoes, and feta on the way home, we sliced it all up, added some cucumber, and voila, dinner (via this recipe). Then last night we went over to a friend’s house for salad night and we pulled out the leftovers, threw them on top of some spinach, added some chickpeas and a tahini dressing (this one minus the ginger and garlic, plus a little more vinegar). It was filling and refreshing and really delicious.

3. Crispy Tofu with Sriracha Honey Lime Sauce

Crispy Tofu with Sriracha Honey Lime Sauce from I Am a Food Blog // Weekend Finds on Serious Crust
Beautiful tofu from I Am a Food Blog

On the nights it isn’t so hot, we cook things like this crispy tofu with sriracha lime honey sauce from I Am a Food Blog. I think this might be my new favorite way to make tofu. Be warned though, that sauce is spicy. (I like eating spicy things when it’s hot out – why not be hot on the inside and the outside?) Also, if you don’t know about I Am a Food Blog, you should. Go to her site and poke around. Everything we’ve made from her has been awesome.

4. Cleaning out your spice drawer

Cleaning out the Spice Drawer // Weekend Finds on Serious Crust
Look at how organized that spice drawer is. I want that in my life.

We are re-signing our lease, and that means we are doing a massive cleaning of our house. We’ve probably cleaned out our spice drawer(s) multiple times since living here, but it can’t hurt to do it again. It’s important to know how long you can keep things before they lose their punch. This guide from The Kitchn is a great help.

5. Miso Quinoa Pilaf with Eggplant and Cucumber!

Miso Quinoa Pilaf from Food52 // Weekend Finds on Serious Crust
Plus this quinoa pilaf features one of my favorite flavors ever: miso!

I don’t usually like quinoa. I find that it tends to be underseasoned/underdressed, and as a result is awfully bland. But my roommate is slowly changing my mind… We made dinner together a few weeks ago from some leftover, and we made this really delicious quinoa bowl with roasted vegetables. Anyway, point is, I’d like to try to eat more quinoa, and this miso quinoa pilaf looks like a great place to start.

Shanghai Stir-Fried Rice Cakes

Shanghai Stir-Fried Rice Cakes // Serious Crust by Annie Fassler
Shanghai Stir-Fried Rice Cakes // Serious Crust by Annie Fassler
Shanghai Stir-Fried Rice Cakes // Serious Crust by Annie Fassler

There’s this dumpling house near my mom’s old apartment in Bellevue called Din Tai Fung. It’s a chain, but it’s ok because the dumplings are awesome. We always entrusted our ordering to my little sister, who is the guru of Asian cuisine, and she always ordered the best dishes. If you go, I highly recommend the juicy pork dumplings that are filled with pork and a hot broth, the shrimp and pork shao mai, and some variation of the Shanghai rice cake. These rice cakes are small, oval cakes that I assume are made out of ground rice. They’re delicate and chewy at the same time, and they take on the flavor of whatever sauce they’re cooked in.

Recently I went to Fubonn Supermarket, an Asian market in southeast Portland. I love roaming the aisles of international markets, being astounded by some of the things you can find, and excited when you happen upon an ingredient that you love but have never been able to find before.

You can imagine my delight when I happened upon a bag of dried rice cakes, and they were roughly $2 for a pound. So… that’s a thing. I immediately grabbed a bag, and it sat on our shelf for a few days while I tried to figure out what to do with them. (Then they sat on the shelf a couple days longer when I forgot to start soaking them the night before we wanted to make them, so we had to whip up something else for dinner instead.)

I believe you can also get frozen and fresh rice cakes, but with my dried ones, I soaked them overnight before I made them. But they were easy to use, and delicious, and I recommend getting your hands on some as soon as you can to start experimenting! I stir fried mine with some bok choy and shiitakes, and it was delicious.

Shanghai Stir-Fried Rice Cakes

Ingredients

3 Tbl canola oil
5 cloves garlic, chopped
1 inch piece of ginger, peeled and chopped
8 oz rice cakes, soaked overnight if dried, thawed if frozen
2 heads baby bok choy, rinsed
8 oz fresh shiitake mushrooms, sliced into 1/3-inch strips
1/4 cup soy sauce
1-3 tsp Sriracha
1-3 tsp brown sugar

Ingredients

More optional additions: bean sprouts, napa cabbage, other mushrooms, fish sauce, pork, beef, shrimp.

In a large wok or nonstick pan, heat oil over medium heat. Add ginger and garlic, and sauté until fragrant and starting to brown, about one minute. Add the rice cakes, bok choy, and mushrooms and cook until the bok choy is wilted. If your rice cakes aren’t quite soft enough (remember though, you want them to be a little chewy), add about 1/4 cup water to the pan and cover for a few minutes to steam a bit. Once the mushrooms are cooked through and the bok choy is wilted, add the soy sauce, sriracha, and brown sugar to taste. Start with less sriracha and brown sugar, and taste a lot! I found that I wanted a larger amount of brown sugar because of the saltiness of the soy sauce, and Jonah wanted more Sriracha (obviously). Cook, stirring, until all the rice cakes and vegetables are thoroughly coated and the liquid of the soy sauce has cooked off. Enjoy with teriyaki salmon or Korean short ribs (like we did).

Weekend Finds 11:3:13

Phew! We just got back yesterday from a relaxing, sun-soaked week in Mexico. We were there celebrating my birthday and my sister’s birthday with my mom and her boyfriend. It was so much fun, and there were food adventures to be had! Post coming soon about that.

This Weekend Finds is starting to lean towards the holiday season. I don’t know if you know, but this year Thanksgiving falls on the second night of Channukah, for the first time ever, and the only time for the next 75,000 years. My family, being a little eccentric, is going full steam ahead for “Thanksgivukkah,” so the holiday has been on the brain lately. Here are some things we’re thinking of:

1. Rosemary Wreath Place Cards

Weekend Finds // Serious Crust by Annie Fassler
Rosemary wreath place cards from Spoon Fork Bacon

I’m super into these mini wreaths, made of rosemary, so you know they’ll smell delicious. Head over to Spoon Fork Bacon for the (not that hard) tutorial!

2. Butternut Squash Latkes

Weekend Finds // Serious Crust by Annie Fassler
Butternut Squash Latkes: perfect for Thanksgivukkah

My mom wanted to make traditional latkes and put cranberry sauce on top (which, I guess, is still a possibility), but I always like making new latke variations. This seems like the perfect year to try these butternut squash and sage latkes.

3. Squash Soup with a twist

Weekend Finds // Serious Crust by Annie Fassler
Squash soup with a twist from Orangette

Moving away from the holiday theme, this soup from Molly Wizenberg over at Orangette looks wonderful. I love squash soup, but I love even more that this one has some unusual ingredients for a squash soup: fish sauce and sriracha anyone? I can’t wait to try making it.

4. Drinking with your eyes

Weekend Finds // Serious Crust by Annie Fassler
Learn more about what that wine label tells you.

This is an entertaining article about the design of wine labels. Not that it helps terribly much – I still probably won’t know what to pick up when I go to the store – but it’s interesting to learn about what all goes into the design, and the tools label designers use.

5. Cocktails in a slowcooker

Weekend Finds // Serious Crust by Annie Fassler
Slowcooker cocktails are perfect for holiday parties!

This idea to put your mulled wine or spiced cider in a slow cooker instead of a pot on the stove is brilliant. Having a bunch of people (who’ve been drinking) gathered around the stove where there is fire has always made me nervous, and this seems like a great alternative, and a way to get people out of the kitchen and into other rooms.