Daily Archives: November 9, 2009

momofuku style ramen

momofuku’s David Chang shows us a new take on ramen by fusing it with the flavors of ginger scallion. The recipe looks pretty easy to make and tasty too. Also check out his Kimchi recipe. Pick up the momofuku cookbook at your local book store or online at Amazon.

momofuku style ramen



momofuku style ramen

Directions:

1. Boil 6 ounces of ramen noodles, drain

2. Toss with 6 tablespoons Ginger Scallion Sauce (below)

3. Top the bowl with 1?4 cup each of Bamboo Shoots (far below)

4. Quick-Pickled Cucumbers (second below); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori.

5. But that’s because we’ve always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real.

Ginger Scallion Sauce

Makes about 3 cups

* 2 ½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)

* ½ cup finely minced peeled fresh ginger

* 1/4 cup grapeseed or other neutral oil

* 1 1/2 teaspoons usukuchi (light soy sauce)

* 3/4 teaspoon sherry vinegar

* 3/4 teaspoon kosher salt, or more to taste

Preparation:

1. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.

2. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge.

3. Use as directed, or apply as needed.

Quick Pickled Cucumbers

* 2 meaty Kirby Cucumbers, cut into 1/8-inch thick disks

* 1 tbsp. sugar or more to taste

* 1 tsp. kosher salt, or more to taste

Preparation:

1. Combine the cucumbers with the sugar and salt in a small mixing bowl and toss to coat with the sugar and salt. Let sit for 5 to 10 minutes.

2. Taste. If the pickles are too salty, put them into a colander, rinse off the seasoning and dry in a kitchen towel. Taste again and add more sugar or slat as needed. Serve after 5 to 10 minutes, or refrigerate for up to 4 hours.

Firecracker Shrimp with Jaden Hair of Steamy Kitchen

We had a chance to meet Jaden Hair of Steamy Kitchen recently. She’s very cool and business savvy. She learned to put together everything from the recipes to her website to her cookbook by herself. She’s also one of the top food bloggers on the ‘Net. Find out why by trying a quick and simple recipe for Firecracker Shrimp. It’s so easy. (See more recipes from her appearance on the Today Show.)

You can pick up her cook book on Amazon or look for her on her book tour in New York, Los Angeles, San Francisco, Seattle, Tampa, and more. check the schedule here.

Firecracker Shrimp recipe with Jaden Hair of Steamy Kitchen



Firecracker shrimp (Serves 4 to 6 as appetizer)

Ingredients:

* 1 tablespoon cornstarch or flour

* 1/4 cup (65 ml) water

* 24 medium tail-on shrimp, shelled (leave tail on) and deveined

* 1/2 teaspoon salt

* Freshly ground black pepper

* 1 cup (250 ml) sweet chilli sauce, divided

* 12 eggroll or fresh spring roll wrappers, cut in half diagonally and covered with plastic wrap or a damp cloth

* High-heat cooking oil for frying

Preparation:

1. In a small bowl, mix the cornstarch with the water to make a slurry.

2. Lay the shrimp flat on a cutting board and using a sharp paring knife, cut a few nicks on the inside curve of the shrimp. Be careful not to cut through the shrimp. Pat the shrimp very dry.

3. Season the shrimp with the salt and pepper. Pour 1/4 cup (65 ml) of the sweet chilli sauce on a small plate. Hold the shrimp by its tail and dip both sides of the shrimp in the sweet chilli sauce. Avoid getting the tails wet (if the tail of the shrimp is wet with marinade, it will splatter in the hot oil). Let the shrimp marinate for 10 minutes at room temperature.

4. Use paper towels to pat the shrimp slightly, to soak up the extra marinade. Some of the sticky sweet chilli sauce should still be on the shrimp.

5. Roll the shrimp in the halved wrappers, following the instructions below.

6. In a wok, deep fryer or large sauté pan, add 11/2 inches (3.75 cm) of oil and heat it to 375°F (190°C). Add the firecracker shrimp a few at a time to the oil and fry until golden brown on each side, about 3 minutes. Drain on a baking rack and serve with a side of sweet chilli sauce for dipping.

Rolling the shrimp wrapper:

1. Lay an eggroll or spring roll wrapper on a dry, clean surface. Lay a shrimp with the tail sticking out.

2. Bring the left corner of the wrapper over the shrimp and begin rolling left to right. Make sure that you are rolling tightly. As you roll, bring the top corner of the wrapper down and over the shrimp. Again, make sure you leave no open pockets of air. Big air pockets and holes will allow oil to seep in.

3. Continue rolling towards the right. Dip your finger or a pasty brush into the cornstarch slurry and paint the final corner. Roll to seal. Lay the roll seam side down on a dry plate or tray. Repeat with the rest of the shrimp and wrappers. Keep all uncooked Firecracker Shrimp covered with plastic wrap or barely damp towel.

Children of Invention Update with Tze Chun

Director Tze Chun gave us an update on how his film “Children of Invention” has done on the film festival circuit. Since its premiere at Sundance, the film has gone to 40 festivals and won 14 prizes at regional and Asian American film festivals. (Many of the screenings have been sold out.) Still sales agents and distributors think there’s no audience for Asian American films. So Tze Chun and the “Children of Invention” crew set off to prove them wrong by selling DVDs at film festivals and their website.

How have they done? They’ve doubled any advance offered to them at Sundance. Props to the team for thinking outside the box and trying something different. If sales agents and distributors don’t think Asian American films can succeed, then it’s up to the community to support these films to prove them wrong by buying tickets to the film and/or getting the DVD. Support Asian American entertainment.

Also check out Hollywood and Asians: Why Protests Alone Won’t Change Anything

Children of Invention Update with Tze Chun

A Conversation with Phil Yu, Angry Asian Man

Film producer Steve Nguyen (LA correspondent for channelAPA.com) takes you behind the scenes during a conversation he had with Phil Yu, the creator and editor behind AngryAsianMan.com, a popular Asian American news/culture/opinion website. He’s really not that angry. Learn more about the guy behind the blog.

If you’re in Los Angeles on Novemebr 21, meet Phil and other influential bloggers at BANANA. We’ll be there too.

A Conversation with Phil Yu, Angry Asian Man

George Lin Tribute videos

During the 2009 San Diego Asian Film Festival (SDAFF), there was a tribute to George Lin, a big supporter of Asian American films. He contributions can be felt coast to coast at the DC APA Film Festival as well as the San Diego Asian Film Festival. Sadly, he passed away last year. As part of this year’s SDAFF, filmmakers were asked to create short films to answer the question “How do you know you’re watching a bad movie?” Watch some of the shorts below. Our favorites include Boom and Lubed. BTW – George was a former forensic scientist, so you’ll see some references in the short to scientists.

George Lin Tribute videos