Taochavez's profile page
Recipes
Shoyu Ramen
By taochavez
You can find all the Asian ingredients listed here at Asian markets, in the Asian foods section of some supermarket...
- 2 pieces dried kombu
- 1/2 cup reduced-sodium soy sauce
- 2 Tbsp. dry sake
- 1 Tbsp. mirin
- l 1/2 lb. boneless pork shoulder
- Kosher salt and freshly ground black pepper
- 2 Tbsp. vegetable oil
- 2 lb. chicken necks, backs, and/or wings
- 1 lb. pork spareribs
- 2 bunches scallions, chopped
- 2 carrots, peeled, cut into pieces
- 1 head of garlic, halved horizontally
- 11 ” piece ginger, peeled, sliced
- 1/4 cup bonito flakes
- 3 large eggs
- 6 5-oz. packages fresh thin and wavy ramen noodles (or six 3-oz. packages dried)
- 1/2 cup menma (fermented bamboo shoots)
- 6 scallions, thinly sliced
- 3 toasted nori sheets, torn in half
- Chili oil, toasted sesame oil, and shichimi togarashi (for serving)
Tofu Stir-Fry with Fried Rice
By taochavez
Directions Place wok over medium heat
- 3 tablespoons sesame oil, divided
- 1 package firm tofu, cut into 1-inch cubes, marinated, recipe follows
- 1/2 cup quartered white button mushrooms
- 1 medium carrot, julienned
- 1 baby bok choy, quartered
- 1/2 yellow pepper, sliced
- 3 scallions, sliced
- 2 tablespoons soy sauce
- 3 teaspoons oyster sauce
- 2 eggs, lightly beaten
- 2 cups short-grain rice, recipe follows
- 2 cups water
- 1/2 teaspoon salt
- 1 cup short-grain white rice
Simple but Fabulous Stuffing
By taochavez
Instructions Position rack in center of oven and preheat the oven to 400°F
- 1/4 pound bacon (4 or 5 slices), cut into 1/2-inch pieces
- 8 tablespoons (1 stick) unsalted butter
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 1 tablespoon plus 1/2 teaspoon poultry seasoning
- 2 teaspoons minced garlic
- 12 to 14 cups cubed (1/2-inch) day-old French bread
- 2 cups reduced-sodium chicken broth
- 2 large eggs, lightly beaten
- 1/2 cup chopped fresh parsley
- 2 tablespoons finely chopped scallions
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Baby Bam
Chinese Fried Rice
By taochavez
If you’re using chicken or shrimp, toss it with 3 drops sesame seed oil and 1/2 teaspoon soy sauce
- 2 large eggs, scrambled *optional
- 1 small yellow onion, finely diced
- 2 tablespoons canola or vegetable oil, divided
- 1 red bell pepper, chopped
- 1/2 cup frozen peas
- 1/2 cup finely chopped carrots
- 1/2 pound shrimp (I used 41-50 count size) or thinly sliced chicken *optional (toss with 3 drops sesame seed oil and 1/2 teaspoon soy sauce)
- 4 cups cold cooked rice
- 3 green onions, sliced
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
German Sauerkraut Soup Recipe
By taochavez
In a Dutch oven, cook ribs in water until tender, about 1-1/2 hours
- 2 pounds pork spareribs
- 3 quarts water
- 2 cups diced peeled potatoes
- 2 carrots, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups sauerkraut, rinsed and drained
- 1 pound smoked sausage, cut into 1-inch slices
- 5 bacon strips, diced
- 1 large onion, chopped
Mexican Flour Tortillas, Tortillas de Harina de Castilla
By taochavez
In a large bowl, place the flour, baking powder, salt and mix
- 2 1/2 cups All Purpose Flour, plus extra to form tortillas.
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 Cup shortening or Lard
- 1 cup hot water * See Note
- Note 1: Add the water little by little to from the dough since in humid climates a slightly less amount of water will be needed.
Classic Hummus
By taochavez
In a food processor, puree the chickpeas, garlic, tahini and lemon juice
- 1 cup cooked chickpeas, drained
- 2 large garlic cloves, chopped
- 2 tablespoons tahini
- Juice of 1 lemon
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
Cantonese Bbq Pork
By taochavez
Remove fat from pork tenderloin and slice into strips about 3cm wide
- 500 g pork tenderloin
- [section]Marinade[/section]
- 3/4 cup light soy sauce
- 1/4 cup Shaoxing rice wine
- 1/4 cup sugar
- 2 tbsp. Hoisin sauce
- [section]Sugar Baste[/section]
- 1 tbsp. sugar
- 1 tbsp. hot water
Yummy Bok Choy Salad
By taochavez
In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 1/3 cup white sugar
- 3 tablespoons soy sauce
- 2 bunches baby bok choy, cleaned and sliced
- 1 bunch green onions, chopped
- 1/8 cup slivered almonds, toasted
- 1/2 (6 ounce) package chow mein noodles
Chipotle Tartar Sauce
By taochavez
Blend all ingredients and refrigerate
- 1/2 cup (120 ml.) mayonnaise
- 2 teaspoons (11 grams) canned chipotle chile with adobo sauce, finely minced
- 2 tablespoons (30 ml.) onion, finely minced
- 1 tablespoon (15 ml.) dill pickle, finely minced
- 1 teaspoon (5 ml.) dill pickle juice