Tuesday, May 28, 2013

Stir fried spicy Udong Noodles with seafood

Serve 4-6   Prep: 10 minutes   Cook: 20 minutes

This is a very simple recipe for making udon noddles, most of the time I cook udon noddles in soup, but this time decided to make a stir fry with it. I love the slightly chewy texture of udon. So yummie! By the time that I mixed all the ingredients together I had lots of noddles, which was great…could pack for lunch next day.


  • 1/2 cabbage, sliced
  • 1/2 pack of mushrooms, sliced
  • 1/2 green bell pepper , sliced  
  • 1/2 red bell pepper , sliced      
  • 1/2 of a medium onion , sliced
  • 1/2 of a small carrot , sliced
  • 3 individual packages of frozen udon noddles
  • 2 green onion, sliced
  • 1 package (12 oz- 14 oz) fresh or frozen seafood mix  
  • 1 tsp toasted sesame seed
  • 1/8 tsp white pepper powder      
  • 1 Tbsp minced garlic
  • 2 Tbsp rice wine (Mirin)
sauce Ingredients:
  • 2 Tbsp oyster sauce
  • 1 1/2 Tbsp TOBAN DJAN (Chinese Chili Bean sauce)
  • 1/2 Tbsp soy sauce
  • 1 Tbsp rice wine (Mirin)
  • 1 Tbsp sesame seed oil
  • 1 Tbsp Korean corn syrup
  • 1 Tbsp Korea red pepper flakes


  1. Put the frozen seafood mix to cold water and rince, drain the water, then mix them with 2 Tbsp Mirin. Marinade for 15 minutes.
  2. In a bowl, mix all the sauce ingredients except for the red pepper flakes. Set aside.
  3. Prepare vegetables -  veggies should be cut the same size though for even cooking. As for what kind of vegetables, it is whatever you have. Staples in my refrigerator are broccoli, carrots, cabbage, red and green pepper and these can all go in the stir fry. Cauliflower is very good in stir fry, go ahead and use it. 
  4. Blanch udon noodles in boiling water for about 1-2 minutes. Drain well and immediately rinse with cold water. Set aside.
  5. Heat 1 tbsp of oil in a frying pan or wok on medium fire. Add in garlic, cabbage, onions, carrots, and cook for about 5 minutes so that they just begin to get soft, then add in seafood, bell peppers, mushrooms and stir-fry for another minute. Finally, add in the seasoning sauce, red pepper flakes, udong and stir-fry for 30 seconds or more. Cook quickly to ensure the vegetables keep their fresh color and are tender crisp.
  6. Add green onions, sesame seeds, white pepper powder, and mix, serve.

Saturday, May 25, 2013

Salsa Negra

This is a recipe I found for the Salsa Negra (or Salsa Baja) from Baja Fresh. The trick behind the flavor (and color) in this recipe is the heavily roasted tomatoes.


  • 12 ounces large tomatillos (about 3), husks removed and cleaned
  • 3 cloves garlic, skin intact
  • 2 plum tomatoes
  • 1 small yellow onion, skin and root intact, quartered
  • 1 dried ancho chile
  • 1 poblano chile
  • 1/4 cup fresh cilantro leaves
  • 1 teaspoon agave nectar
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper


  1. Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate.
  2. Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.
  3. Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.
  4. Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth. 
  5. Season with salt and pepper to your heart's content.

Homemade Hummus

Home-made hummus is the only way to go. It's creamy and smooth, and can easily be used to top just about everything. 

Make 2 1/2 cup hummus


  • 1lb slow cooker Chickpeas, cooled, recipe follows
  • 2 clove garlic, minced
  • 1 1/2 tsp Kosher salt
  • 5 Tbsp freshly squeezed lemon juice
  • 1/4 cup water
  • 1/3 cup tahini, stirred well
  • 1/4 cup extra-virgin olive oil, plus extra fro serving
  • Powered sumac, optional

Preparing Chickpeas:

  • 7 cup filtered water
  • 1lb. dry chickpeas, sorted and rinsed
  • 1/4 tsp baking soda
  • 2 1/2 quart slow cooker
  1. Place the water, chickpeas and baking soda in a 2 1/2 quart slow cooker.
  2. Cover and cook on high heat for 4 hours, or on low heat 8 to 9 hours, or until tender.
  3. Drain and serve immediately, or use in desired dish

Preparing Hummus:

  1. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
  2. Add minced garlic and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process, then with the processor running, drizzle in the olive oil.
  3. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
  4. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 1/4 cup of water until the consistency is perfect.
  5. Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with sumac.
  6. Store homemade hummus in an airtight container and refrigerate up to one week.

Friday, May 3, 2013

Baked Korean Spicy Chicken Wings

Serves 4 to 6   Prep: 10 minutes   Cook: 60 minutes

3 lbs Chicken wings, separated into wings and drummettes, tips discarded.

2-3 tablespoon canola oil
2 teaspoons garlic powder
1/4 teasoons ginger powder
dash of Kosher salt, and ground black pepper

2 tablespoons honey

2 tablespoons Ketchup
3 tablespoons soy sauce
2 tablespoons red pepper paste (고주장)
2 tablespoons sake 

2 tablespoons gochugaru (Korean hot-pepper powder)
or 2 tablespoons Tobacco sauce or Sambal Oelek chili and garlic sauce, or Habanero sauce (optional- depending on how spicy you like)
2 tablespoons minced garlic
1 tablespoons minced ginger
1 tablespoons sesame oil
1 tablespoons roasted sesame seed

Chopped scallions for sprinkling


  1. Wash chicken wings in cold water and pat dry. Rub marinade all over chicken massaging them well. Set aside and allow chicken wings to rest with marinade at least 30 minutes, 
  2. Preheat oven to 375. Line a baking sheet with tin foil and spray with cooking spray so the wings wont stick. Place wings on the foil making sure they don’t touch or overlap. Bake for 20 minutes, flip the chicken wings and bake for approximately 10 more minutes until the chick is crispy and cooked through.
  3. While wings are baking, put all sauce ingredients into a small pot, stir and bring to a boil on high heat until thickened. Make sure not to cook it down too much because the sauce will thicken as it cools.
  4. Remove wings from oven, brush sauce onto each wing, coating fully.   Return wings to the oven, cooking for an additional 15 minutes, until sauce begins to caramelize. Remove wings from heat, and spread one more layer of sauce. Return wings to the oven, and allow them to cook an additional 10 minutes.
  5. Garnish wings with sesame seeds and sliced fresh green onions.