Search Results: asian

Green Tea Soft Pretzels Recipe

Green Tea Soft Pretzels Recipe

These amazingly tasty Green Tea Soft Pretzels made with fine matcha powder are perfect treat any time of the day. They might not look perfect, but they are very delicious. Even my darling husband started to laugh when I put them in front of him. […]

Top 10 the most popular grilling recipes

Top 10 the most popular grilling recipes

Bulgogi Ciabatta Sandwich Summer is here, and that means grilling season started. I decided to make a roundup of my Top 10 the most popular grilling recipes. I love walking around my neighborhood, especially on the weekend evenings and just inhaling the aromatic air that […]

Spicy Gourmet Kimchi Ramyun

Spicy Gourmet Kimchi Ramyun

Spicy Gourmet Kimchi Ramyun

When I have tough days, so-called my 5 minutes dedicated purely to myself, I typically make Spicy Gourmet Kimchi Ramyun or Ramen.

Oh, and if it is raining like these past two days, it became a must-have. Spicy makes me tingle, and relaxed and I instantly feel calmness going through my body.

I would totally like to add that this hits the spot!
What makes you calm and collected?

Nevertheless, I wanted to share this recipe for quite some time. I had more than several requests for somewhat healthier gourmet ramen.

GET MORE ASIAN INSPIRED RECIPES

However, I just could not post it before. My apologies for waiting for so long. When you think of ramen, it associates you to unhealthy fast instant noodle soup that most of the college students live off.

With that being said, It can be turned around when you include fresh ingredients, it is instantly more delicious and yes Lil’ bit healthier version. For all one knows it looks more like Jjigae (stew) but it’s not!

Spicy Gourmet Kimchi Ramyun

Well, it has been a very tough week, never-ending week and to tell you honestly this one already started to be not far off. Tough, I know, but I am a tough cookie. I get easily overwhelmed and then I drop a few floors down.

Yesterday’s rain was magical. I think I needed rainy, thundery rather a depressing Monday.

A day to completely relax and curl in a blanket read a book and let my mind get into a calming place of the state.

Now without taking too much of your time, let us get some food into those bellies. Shall we?

One thought, you have to do this because it is absolutely astonishing, especially if you love spicy.

CLICK HERE FOR MORE SOUP AND STEW RECIPES

Of course, it can be adjusted to your own taste. I love adding tofu because just like rice it suppresses a bit of the heat.

Oh, and I am so not “making it fancy” when there is no camera around! It is eaten from the pot in my kitchen without any reservations!!!

I hope you try this easy Spicy Gourmet Kimchi Ramyun, recipe because it is truly delicious.

Hey, and if you try this recipe or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking. I would love to see all your delicious creations and share them with my readers as well. Thanks!!! <3

Spicy Gourmet Kimchi Ramyun
Yield: Serves 2

Spicy Gourmet Kimchi Ramyun

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

If you love spicy ramen then you will love my Spicy Gourmet Kimchi Ramyun.

Ingredients

  • 2 cups Chicken broth low sodium
  • 1 cup of water
  • 1 2 x2 Dashima/Kombu/edible kelp
  • 3-4 Oz 85g-113g Chicken /beef or pork, cut into small cubes or very thin slices
  • 1 green onion chopped
  • 5 Mushrooms sliced (I used both button and Shiitake)
  • 1 cup Ripe Aged Kimchi, chopped
  • 2 pk Shin Ramyun instant noodles {with seasoning} /not in the cup
  • Salt to taste *if needed
  • 1 Egg more if desired
  • Silken Tofu or odeng (fish cake)*optional

Garnish Options

  • 2 Green Onions chopped
  • Red Chili Pepper fresh
  • Korean Chili Treads {shilgochu}
  • Sesame Oil
  • Cheddar Cheese

Instructions

  1. Boil chicken broth and water, adding kelp in the broth, Let it boil for 2 minutes and add chicken or any other meat that is cut into very small slices or cubes. Let it boil on high heat for 6 minutes, covered with the lid. You may take kelp out or leave it in and/or eat it later. READ NOTES*
  2. Take the lid off and add chopped green onion, mushrooms, and chopped kimchi. Stir and cover to boil for 3-5 minutes.
  3. Open Shin Ramyun pack and take the seasoning out. Add seasoning to your spicy tolerance *half of seasoning {in foil pk} of 1 pack could be enough spicy for some -Taste and see if you need more seasonings.
  4. Add noodles, stir and cook for 3 more minutes, uncovered. You may add cubed tofu or sliced odeng to the soup at this time.
  5. While the soup is boiling add egg, you may stir if you like or leave it to cook whole, like a poached egg.
  6. Take it off the stove and garnish it with chopped green onions, red chilies, Korean chili threads, and sesame oil, Cheddar cheese give you creamy sensation. All optional.

Notes

Meat is not as important if you don't want to use it, but I love it, it gives me more flavor. You can add canned/or in pack tuna, so well with it too.

Oh, of course, spam as well. IF you use beef, let it cook/boil over 6 minutes. Chicken Cooks faster.

Any meat that boils it's better when it cooks longer so I will let you decide. I used fresh shiitake because I had a whole pack. So what you need to do is just cut off the stems and slice them.

In case you would like to use dry, just soak them for 10-15 minutes prior to cooking, cut out the stems and slice, then boil with kelp in the first step. I like adding ripe kimchi, about 3-4 months old, cause that sourness gives so much flavor.

Sweet Bread filled with Red Bean Paste

Sweet Bread filled with Red Bean Paste

I would be a fool to say that I do not like bread. Bread of any kind is my favorite thing ever, but sweet, delicious, warm, filled with red sweet bean paste…mmm! You feel me now? Well, you simply cannot say you do not like […]

Soy Sauce Marinated Salmon 

Soy Sauce Marinated Salmon 

Don’t you just love easy meals, like this amazing Soy Sauce Marinated Wild Caught Salmon? We absolutely love this one, and it is so easy. You guys probably have all the ingredients in your pantry or fridge. The best thing is that you can use […]

Soft Milk Hokkaido Bread

Soft Milk Hokkaido Bread

Soft Milk Hokkaido Bread

I might be just a few years late for the Hokkaido bread craziness that got into the food blogging community. However, better late than never.

Well, I had a chance to taste many Asian pastries and bread. We have a few great markets with bakeries that carry many baked and fried goodies.

I consider that a plus for me. If you never had Asian sweets, pastries or bread you are missing a lot.

Oh, I cannot even tell you how delicious Japanese curry bread (kare pan) or doughnut. My favorite, Anpan, sweet bread roll filled with sweet red bean paste, which I ate two weeks ago.

It was ever so soft, fresh and in combination with my hot french vanilla latte. It was just perfect on a chilly afternoon.
One of those bread that I went head over heels in this soft, fluffy like a pillow Japanese milk bread that literally melts in your mouth.

Soft Milk Hokkaido Bread

What is Hokkaido? 

Hokkaido (formerly known as Ezo, Yezo, Yeso) is the second largest island out of four in Japan.

Since this bread is called Hokkaido bread toast I am assuming its origin is from that area.

I tried to dig deeper to find at least some history behind the bread but there was nothing in particular in the history part, other than million recipes and most of them linked to Mrs. Christine of Christine Recipes.

Some believe this bread is originated in Tokyo, but milk as a main part of the bread is from Hokkaido. That is why it is called Hokkaido Milk Bread. Interesting fact, right?

Soft Milk Hokkaido Bread

So I modified it, change some things, used less butter but you are more than welcome to check this link above and see how she did it.

Bread came out so delicious, and simply amazing, my friends. I made this milk bread 4 times this week.

My dear niece loved the bread so I send her some, and you wouldn’t believe but my little baby boy ate one loaf in a day. Needless to say, my family really love and enjoy this bread, and we hope you will too.

Interesting article or a post about bread making techniques CLICK HERE

Soft Milk Hokkaido Bread
Yield: 2 Loaves

Soft Milk Hokkaido Bread

Prep Time: 15 minutes
Baking time: 40 minutes
Rising time: 1 hour 45 minutes
Total Time: 2 hours 40 minutes

I went head over heels in this soft, fluffy like a pillow Japanese milk bread that literally melts in your mouth. This Bread was so soft, fresh and in combination with my hot french vanilla latte, it was just perfect on a chilly afternoon.

Ingredients

  • 2 cups all-purpose flour
  • 2 Tbs. Sugar
  • 1.5 tsp. Salt (1 1/2)
  • 2 tsp. Organic Dry milk Powder
  • 1 Tbsp. Dry yeast + 5 Tbs. warm Milk
  • 1-2 eggs, lightly beaten
  • 2 oz Whipping cream
  • 2 oz Milk
  • 1 cup Tangzhong (flour+water roux), enough for two loaves
  • 2 Tbs. unsalted butter, melted
  • 1 tsp. Oil
  • Tangzhong /flour+water roux:
  • 1/3 cup bread flour
  • 1 cup of water

Instructions

  1. First, make "tangzhong" or flour+water roux. In a medium saucepan, add 1 cup of warm water, and turn the heat on medium-low. Add Flour to the water and stir, let it heat through; stir until it becomes smooth texture, try not to burn and mash if you see lumps of dough. Suggestion* Once it starts to come together, getting thicker, turn off the heat and stir on the hot surface until you reach nicely thick constancy. Set aside.
  2. Next, you will put together and mix all dry ingredients in the large bowl, except yeast. Put yeast in glass or cup with warm milk and sprinkle with sugar, let the yeast get activated (let it sit for 3-5 minutes). If it's still active, it will start to bubble and rise.
  3. Add activated yeast and roux in the dry ingredients; mix together all wet ingredients as well as egg/s, and start mixing with wooden spoon until slightly combined. It will be sticky.
  4. Toss a handful of flour on the Kitchen Counter/working surface and put the dough on it, knead until it looks like a ball.
  5. Put it back in the bowl, brush oil on the dough, cover the bowl with the plastic wrap, put in the warm area, HINT * turned off oven or microwave is a perfect place to keep your dough until it raises because of there no cold air flow.
  6. Let the dough rise for full 60 minutes, then take it out the bowl and onto a flour dusted cutting board, cut into 4 or more balls, depending on how big is your baking pan. I could bake only 4 in one pan, so I used two for 8 rolls, which I packed 4 at the time (See pic above for further instructions.)
  7. Preheat the oven to 375 F.
  8. Once all the rolls are done, and in the baking pan, about additional 30 minutes. Brush on mix of one egg and pinch of salt or unsalted melted butter.
  9. Bake for 40 minutes or until it is golden brown, and when you pick up the pan it's not as heavy.
  10. Take it out of the baking pan, and wrap the bread with clean kitchen cloth/towel, and do not cut until it cools for at least 30 minutes, preferably an hour.

Notes

You can make rolls in the regular circular pan and so much more. Click here for more inspiration and great ideas that I found on Google Images.

Make sure to wrap the bread really good once it's completely cooled, either by placing it in the large Ziploc bag or wrap it with plastic wrap.

Korean fermented Napa cabbage – Baechu Kimchi

Korean fermented Napa cabbage – Baechu Kimchi

Kimchi is a traditional as well as national fermented Korean side dish made of vegetables with a variety of ingredients. It is a staple of every Korean household, therefore it’s an important part of Korean culture.

Japanese Omelette Parcels

Japanese Omelette Parcels

The other night I was too tired to stand and cook a large dinner. I had to feed some hungry people that get pretty grumpy if their stomachs start to grumble. In other words, these Japanese Omelette Parcels were made pretty fast. Therefore, I cooked […]

Sweet Potato Dumplings

Sweet Potato Dumplings

Sweet Potato Dumplings

I have always loved dumplings! They are comfort food for me. Some might not like the slightly chewy taste, but me, I can’t get enough of it!

My kids are not huge fans; they would eat it, but they don’t prefer it. More for me, right?!

Anyhow, my hubby and I enjoyed them very much. I had leftovers and he even ate it for breakfast. Some foods are actually so ugly when you look at your plate. Then the taste surprises you big time, and I think that is the case with these kinds of European dumplings.

They don’t look appealing, but the taste is just phenomenal. Of course, you got to mix with some kind of sauce or just use herbs, garlic, and butter with perhaps freshly shaved Parmesan.

It does require a bit of hard work, and patience until they come together. With that being said, why not make something from scratch. Have fun in the kitchen and experiment with the new flavors.

Now, these could be turned into gnocchi with a just slightly push of the table fork tins onto the dumplings pieces, and I did that and they were great.

However, prior to freezing, I did not layer them nicely in the box. So, once I started to boil they turn into large dumplings, and I was fine as long as I have some hot dough to munch on!

In this post, I am including a few of the pics how I made them, and I hope that helps you in order to make these for yourself.

Click here for tasty dinner ideas

As for sauteing the dumplings after they are boiled, I used my favorite flavors, but you are more than welcome to add whatever spice you would like or sauce that you and your household prefer.

I am not very good at making step by step instructions because most of the times my hands are full, so this time I have asked my girl Anna to take them as I was making the dough. 

Sweet Potato Dumplings
Yield: 4 Servings

Sweet Potato Dumplings

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 2 medium potatoes (about 1 lb.)
  • 2 medium sweet potatoes, or 1 Large (about 1/2 Lb.)
  • 1-2 Eggs
  • 1 1/2 to 2 cups all-purpose flour
  • 1 tsp. Freshly grated nutmeg (dry herbs if desired; rosemary, oregano, basil, etc.)
  • 1/4 tsp. Salt + for seasoning the water
  • Optional ingredients:
  • 1 tablespoon oil (canola, vegetable, corn... Etc.)
  • 4 cloves of garlic, finely minced
  • 3 Scallions, chopped + more for garnish
  • 1/2 tsp. Gochugaru, or more (substitute w/ Cayenne pepper)
  • 3 tablespoons broth or stock, low sodium
  • Soy sauce or salt to taste, and if necessary

Instructions

  1. Boil russet potatoes in their skin and in lightly salted water until tender without allowing them to fall apart. Drain and peel while they are still slightly hot. 
  2. Preheat the oven on 400F and bake sweet potato/s, until cooked. (Punch through with the fork, they should be tender.) Allow them to cool down for 10 minutes, then scoop out the orange potato flesh. 
  3. Spread layer of flour on the working area of your countertop. Put both kinds peeled potatoes with a pinch or two of salt in a food processor or you can mash them with a fork or electric mixer and then put them on a flour. Sprinkle with half of the flour, mixing very lightly and then mix in the egg/s. 
  4. Finally, add nutmeg to the dough and knead very lightly using remaining flour *if the dough is too loose/soft. When the dough is no longer moist, it's ready for rolling.
  5. Divide the dough into 4 pieces on a lightly floured surface and from each piece roll about 3/4 inch in diameters. Cut the rolled dough into about 3/4-inch-long pieces/dumplings. 
  6. Shape each slightly round, and at this point, you might make them as gnocchi. (Read in the notes) 
  7. Bring the water to boil with salt (2 tbsp. Salt per gallon of water), and drop maybe half dumplings into the large pot of boiling water... Or enough not to overcrowd the pot. 
  8. When the dumplings rise to the surface they are done, about 2-3 minutes. Lift them with the slotted spoon, drain, and place into a bowl. Cover until all of them are done.
  9. Preheat the oil in the frying pan with garlic, scallions and drop cooked dumplings in. Turn a few times until they look slightly golden brown. 
  10. Meanwhile, mix 1 teaspoon of gochugaru (Korean red-hot chili pepper flakes) with 3 tablespoons of low sodium broth or stock. Season if necessary, with a splash of soy sauce or salt. Then pour over the dumplings. Let it cook for a few minutes just until it started to bubble. 
  11. Serve it hot and garnish it with chopped green onions.

Notes

  • If you are going to freeze them after you cut the dough, make sure to flour each as you layer dumplings in the box and on the wax paper or parchment paper one by one so it will be easy to separate. The best way to pack them is in portion sizes! 
  • It can be in the freezer for up a month, make sure to label the box. For every 1 pound of the potatoes, you need to add 1 cup of flour and 1 egg. 
  • You can make them without the sweet potatoes just increase regular potatoes. 
  • Gnocchi: Hold an ordinary table fork with tines sideways, leaning on the board. Then one by one press and roll the gnocchi lightly with the tines of the fork toward the points, making a ridge on one side and pressure from your thumb on the other. 

Kimchi JjiGae

Kimchi JjiGae

If you never had Kimchi Jjigae or Korean Kimchi Stew I got to tell you this must be tried. I fully recommend it, especially now that cooler days are coming our way.  Heck! Even in the Summertime, this hits the spot. One important thing that you will need is a napkin and preferably two. Trust me on that one! Therefore you might ask what is Kimchi Jjigae or Chigae? It’s hearty Korean Stew (jjigae) made […]