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Recipes
Kuksi
By tulawdog
Heat the skillet. Add couple of tbsps of oil of your choice
- 1 * 1 (1/2) pack of rice sticks OR half pack of angel hair pasta
- 10 * 10 Tbsp of soy sauce or less (proportion of soy sauce really varies due to personal preference)
- 2 * 2 cups of green cabbage thinly cut (into 1 cm cubes)
- 1/2 * 1/2 onion chopped
- 2 * 2 cloves of garlic minced
- 1 * 1 medium tomato (half diced, half grated)
- 1/3 * 1/3 tsp of Sriracha chili sauce (or any substitute)
- 1 * 1 medium cucumber peeled
- 1/4 * 1/4 cup cilantro chopped
- 4 * 4 eggs
- 8 * 8 oz of lean beef or lamb julienned
- * oil/canola/olive oil
- * salt, pepper, sesame seeds
- * Water: boiled(cooled)/filtered/bottled for the soy soup
Shrimp & Asparagus Stir-Fry with Noodles
By tulawdog
Preheat a wok over high heat
- 1 ⁄2 cup chinablue black bean wok sauce
- 12 oz. shrimp, peeled and deveined
- 2 small garlic cloves, thinly sliced
- 1 carrot, peeled, cut diagonally 1⁄8 inch thick
- 4 oz. sugar snap peas, trimmed
- 8 oz. asparagus, ends trimmed, stalks
- blanched and cut into 2-inch lengths
- 1 ⁄2 red bell pepper, seeded and cut into
- 1 ⁄4-inch strips
- 3 oz. shiitake mushrooms, stemmed, caps
- brushed clean and sliced 1⁄4 inch thick
- 8 scallions, trimmed and thinly sliced diagonally
- 1 ⁄2 cup chicken stock
- 8 oz. fresh Asian egg noodles, cooked according
- to package instructions
Ham Bone, Greens, and Bean Soup
By tulawdog
1. Soak the beans in plenty of cold water overnight
- 1 cup dried pinto beans
- 4 strips bacon, cut into 1/2-inch pieces
- 3 large carrots, peeled and diced
- 2 celery stalks, trimmed and diced
- 1 large onion, peeled and diced
- 3 garlic cloves, finely chopped
- 1 ham bone (1 1/4 pounds), cut into half or thirds (ask your butcher to do this for you)
- 1 bay leaf
- 2 1/2 teaspoons salt, plus additional to taste
- 1/2 head green cabbage, shredded (about 8 cups)
- 1 bunch kale, stems removed and leaves chopped into bite-sized pieces
- Freshly ground black pepper to taste
- Hot sauce or cider vinegar, for serving
Mixed Berry Meringue & Custard
By tulawdog
Custard Pour the milk into a pan and bring to the boil
- For the filling:
- Custard
- (adapted from Annie Bell's Gorgeous Desserts)
- 300 ml whole milk
- 1 tsp vanilla paste
- 5 egg yolks
- 50 g caster sugar
- 75 ml double cream
- Mixed Berry Meringue
- (an adapted family recipe)
- 1 apple (I usually use cox or braeburn)
- 200 g frozen mixed berries (or fresh in season)
- 25 g dark brown sugar
- 1 tbsp lemon juice
- For the topping:
- 2 egg whites
- 105 g caster sugar
Chicken-Fried Steak
By tulawdog
For the Steaks: Pat steaks dry with paper towels
- For the Gravy:
- 4 long, thin sirloin tip steaks (about 2 pounds)
- 3/4 cup cornstarch
- 1 egg
- 1 cup buttermilk, divided
- 2 cups all-purpose flour
- 2 teaspoons kosher salt, plus more to taste
- 2 teaspoons paprika
- 2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper
- 2 quarts peanut or canola oil
- 1/4 cup vegetable, canola, or peanut oil, for frying
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 tablespoon coarsely ground black pepper, plus more to taste
Pan-Seared Chicken with Rosemary Vin Blanc au Beurre (White Wine with Butter Sauce)
By tulawdog
Preheat oven to 375ºF. Heat olive oil over high or medium-high heat in oven-safe medium-sized skillet (see note)
- 2 bone-in chicken breasts, ideally brined (use my 2-hour quick brine)
- 1 tablespoon good olive oil or canola oil
- salt and freshly ground pepper
- 3 cloves garlic, minced
- 2/3 cup dry white wine (Chardonnay is great)
- 1/2 cup chicken stock (preferably homemade)
- 2.5 " piece of rosemary, leaves removed and chopped
- 2 tablespoons heavy cream (half-and-half will do)
- 4 tablespoons cold butter (1/2 stick), cut into tablespoons
- sprig of rosemary for garnish, optional
Pork Chops and Mushrooms in a White Wine Sauce
By tulawdog
Heat a cast-iron skillet over medium-high
- 2 boneless pork chops
- 1 Tbs. extra-virgin olive oil
- 8 oz baby bella mushrooms, sliced
- 1 yellow onion, finely sliced
- 2 Tbs. butter
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- coarse salt and freshly ground pepper
Ginger and Scallion Beef Recipe
By tulawdog
1. Marinate sliced beef with all the Marinade ingredients and set aside for 5-10 minutes
- Marinade:
- 8 oz beef flap meat, beef tenderloin or beef flank steak, sliced
- 2 1/2 tablespoons oil
- 1-inch ginger, peeled and thinly shredded
- 3 stalks scallions, cut into 2-inch lengths
- 2 tablespoons Sherry wine or Shaoxing wine
- 1 tablespoon oyster sauce
- 1 teaspoon Maggi seasoning
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 dash of white pepper
Sausages with Warm Cabbage Salad
By tulawdog
Cook the cabbage and sausages Bring a large saucepan of water to a boil over high heat
- 1 small head savoy cabbage, cored and thinly
- sliced
- 2 1/4 tsp. salt
- 4 smoked pork or chicken sausages, 1 1/2 lb.
- total
- 3/4 cup olive oil
- 1 small red onion, finely chopped
- 3 Tbs. sherry vinegar
- 2 Tbs. whole-grain mustard
- 1/4 tsp. red pepper flakes
- Freshly ground black pepper, to taste
- 1 red bell pepper, seeded, quartered and thinly
- sliced crosswise
pasta puttanesca
By tulawdog
In a large pot of boiling salted water, cook spaghetti until al dente, 8-10 minutes
- 1/2 lb. spaghetti
- 2 Tbsp olive oil
- 3 anchovy filets
- 3 large cloves of garlic, minced
- 1 28 oz. can whole tomatoes, drained
- 1/2 c kalamata olives
- 2 tsp capers, rained
- 1/4 tsp dried red pepper flakes
- salt and pepper, to taste
- fresh basil leaves, chiffonade, for garnish