Tag: Sriracha

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.

Spicy-Miso Salmon and Citrus Rice Bowl

Salmon rice bowl
Miso Salmon
Miso Salmon

Miso Salmon

This meal all started because Annie gave me a wonderful Christmas present: The Sriracha Cookbook.  You’ve probably seen Sriracha at your local asian restaurant, and you may know it as “rooster sauce” – or if you don’t know it, its basically an asian hot sauce made with chiles and garlic and its ohhh so good.  And you need it for the recipe that follows.

So the Sriracha Cookbook, as one might expect, is chock full of recipes that include Sriracha in them.  I picked the Miso-Sriracha Glazed Salmon recipe for dinner, mostly because we already had miso paste and Sriracha in our house.  The recipe in the book tells you to serve it atop steamed rice, but I wanted to do something more interesting, so I found a great recipe on Martha Stewart.com that I adapted to include the miso-Sriracha salmon.  Its a wonderful rice bowl that includes salmon, orange slices, and sugar snap peas atop some brown rice with a great orange sauce and mint to sprinkle on top of it all.  It tasted so light and substantial at the same time, and was a wonderful meal in a bowl!

A note on the rice: I actually used a rice called Camargue Red Rice, which Annie’s mom brought us from the south of France, where it grows.  The package had no English on it so I actually had to get online and do a little research before cooking it.  Anyway, it was delicious but I don’t think its necessary to make this dish great, so I put brown rice in the recipe below.

Spicy Miso Salmon and Citrus Rice Bowl

Ingredients

Spicy Miso Salmon

1/2 Tb. toasted sesame oil
1/4 cup brown sugar
2 Tb. soy sauce
2 Tb. white miso paste
1/2 Tb. Sriracha
1 clove garlic, minced
1 lb. salmon fillet(s)

Citrus Rice Bowl

4 oranges (I used Valencia)
A 1-inch piece of fresh ginger, peeled and thinly sliced
1 bay leaf
1 tsp. coriander seeds
1 Tb. rice vinegar
1 tsp. soy sauce
1 tsp. honey
1 tsp. toasted sesame oil
1 cup uncooked brown rice
1/2 cups sugar snap peas
1/4 cup fresh mint, chopped, for garnish
sliced green onions, green part only, for garnish

Instructions

Cook the rice according to the package directions.  I added a bit of chopped garlic and butter into 3 1/3 cups of water, brought it to a boil, and then simmered for about an hour.

In a small mixing bowl, make the Spicy Miso Salmon glaze: combine the oil, brown sugar, soy sauce, miso paste, Sriracha, and garlic.  Set aside.

Peel and separate 2 oranges into individual boats.  Now comes the hard part: you are supposed to detach and discard the membranes in order to get to the meat of the orange slice.  I experimented a lot during this step, and eventually found that I could cut down the back of each orange segment, pull it apart, and pull off the membrane from each side.  You could just skip this step entirely, but the orange slices won’t look as pretty, and you won’t get the same taste.  Regardless, put these orange segments in a bowl and set aside.

Remove the stems from the sugar snap peas, rinse, and chop into 1/2-inch pieces (I just chopped each pod in half).  Set aside.

Now juice the remaining 2 oranges into a small saucepan, and add the sliced ginger and bay leaf.  Crush the coriander seeds with the side of a knife and add them to the orange juice mixture, then bring to a boil.  Cook the mixture until it reduces to about 2/3 cup, about 6 minutes.  Take it off the heat and let it cool, then strain into a bowl to get rid of the ginger, bay leaf, and seeds.  Now whisk in the vinegar, soy sauce, honey, and oil.

Preheat the broiler to high. Lay the salmon fillet(s) across an aluminum foil-lined broiling pan (or any baking sheet with a rim).  Take out the glaze you made in step 2 and spread it generously on top of the salmon.  Broil the salmon 6 inches from the flame (or heat coil, as the case may be), until the fish flakes easily, about 10 minutes.  I spread more of the glaze on the fish after 5 minutes of broiling.

Dish the rice into bowls, and top with salmon, peas, and orange segments. Garnish with mint and green onion slices.  Reheat the orange sauce/mixture if it needs reheating, and drizzle it generously over everything.

Enjoy!

Sriracha Salt

Sriracha Salt

Today is my dad’s birthday! In honor of this, I will reveal to you all what I got him for his birthday.

He recently took a trip to New York and went to eat at David Chang’s Momofuku restaurant. He love love loved it, so my sister and I bought him the Momofuku cookbook. It looked beautiful, and I hope that the next time I’m there he and I get to cook something out of it.

Anyway, he and his girlfriend also really like 2 things: salt and spicy food. On my trip up to surprise him for his birthday, they informed me that they’ve been adding hot sauce to their already hot salsa. It’s a little pathetic. Anyway, I found this recipe for sriracha salt on pinterest (it’s actually from the new Sriracha cookbook though) and thought it would make a good little homemade gift.

It’s incredibly simple. You’ll need sriracha and, you guessed it, salt.

Sriracha Salt

Ingredients

5 tsp sriracha
1/2 cup table salt

Ingredients

In a bowl, combine sriracha and salt in a bowl and stir well. Spread the mixture out on a sheet of wax paper on a pan. Let it dry for 1-2 days. When it dries, it clumps up, so I broke it up everytime I noticed it getting hard and clumpy. Then I put it into a neat little jar!

I think it’d tasted good on raw vegetables, especially carrots, and also anything that you think needs a little spice and a little salt!