Cold Soba Salad & Tempura-The Daring Cooks February 2011 Challenge

This month's challenge was hosted by Lisa of http://blueberrygirlinoz.blogspot.com/ .  Japanese fare a fave at home especially tempura, sushi and noodles . So, thanks for this great challenge Lisa!

This challenge made me experiment on something i've been planning on trying at home, tempura sushi. Love it! love it! another way to present your sushi. It's like two in one...sushi/tempura.. ha!

I used Nobu's tempura batter and Simple Butter Ponzu Sauce recipes from his book "Nobu Now". The batter was "so, so" i still want my batter w/o eggs. I believe that tempura will stay crispy longer sans the eggs.

The Ponzu Sauce added another layer of flavor to the tempura, Yum!
SIMPLE BUTER PONZU SAUCE:


4 T ponzu****
1 T melted clarified butter

PONZU RECIPE***

4 T soy sauce

8 T rice vinegar

2 T lemon juice

3/4 inch square piece of konbu*(omit if you can't find them)

Mix all the ponzu ingredients (better if you soak this overnight) then add the melted clarified butter.

Butter ponzu sauce needs to be served immediately because the fat will separate when it cools down.

TEMPURA BUTTER:
1 egg yolk
6 3/4 fl oz. iced water
3 1/2  AP flour

1. Make the tempura batter by lightly mixing the ingredients.

2. Blanch the vegetables or  seafood briefly if raw.

3. Heat oil for deep frying to 355 degrees F. Dust the vegetables or seafoods lightly with flour, dip in the batter and fry in the hot oil for about 2 minutes. With the sushi, you can dip them straight into the batter.

4. Place finished tempura pieces on a wire rack so that excess oil can drip off. Continue frying the other items, frequently scooping out any bits of batter to keep the oil clean and prevent the oil (and the remaining tempura) from getting a burned flavor.

Butternut Squash (must blanch them first before frying)

Sweet Potatoes (must blanch first before frying)

Green beans

Shiso leaves

Tempura- Sushi, Sweet Potatoes, Butternutsquash, Green Beans!

COLD SOBA NOODLES, A WONDERFUL "GO TO" LUNCH OR DINNER. HEALTHY AND SO FILLING.

SOBA NOODLES:

Ingredients

2 quarts (2 Liters) water + 1 cup cold water, separate

12 oz (340 g) dried soba (buckwheat) noodles (or any Asian thin noodle)

Directions:
Cooking the noodles:
1.Heat 2 quarts of water to a boil in a large pot over high heat. Add the noodles a small bundle at a time, stirring gently to separate. When the water returns to a full boil, add 1 cup of cold water. Repeat this twice. When the water returns to a full boil, check the noodles for doneness. You want to cook them until they are firm-tender. Do not overcook them.

2.Drain the noodles in a colander and rinse well under cold running water until the noodles are cool. This not only stops the cooking process, but also removes the starch from the noodles. This is an essential part of soba noodle making. Once the noodles are cool, drain them and cover them with a damp kitchen towel and set them aside allowing them to cool completely.

Spicy Dipping Sauce:


Ingredients

¾ cup 70gm/2½ oz spring onions/green onions/scallions, finely chopped

3 tablespoons soy sauce- it's a must to use Japanese soy sauce like Kikkoman to achieve the flavor.

2 tablespoons rice vinegar

½ teaspoon granulated sugar

¼ teaspoon Asian mustard powder

1 tablespoon canola oil

1 tablespoon  sesame oil (if you can’t find this just omit from recipe.)

Sea salt and freshly ground black pepper to taste - roughly 1/3 a teaspoon of each

Directions:

1. Shake all the ingredients together in a covered container. Once the salt has dissolved, add and shake in 2 tablespoons of water and season again if needed


TOPPED WITH FRIED TOFU, EGGS, SCALLIONS AND SESAME SEEDS.

Cold Soba Noodles with crispy tofu and eggs. Garnished with sesame seeds and scallions.



PANCIT SOTANGHON

This is my first month with Kulinarya Cooking Club. This months theme is Pancit. I decided to showcase SOTANGHON also known as vermicelli or cellophane noodles.

There is an array of pancit dishes that i can't decide which one. So i narrowed it down to our favorites, i opted to choose sotanghon which is a staple in my pantry along with bihon. I have blogged a bihon dish a while back which is also one of our favorite CRISPY PANCIT

My family is a minimalist when it comes to pancit. The less meat and veggies the better hence my calling this my minimalist version.

Serves 2

Ingredients:

2 C pork (thinly sliced, any pork cut w/ the marbling)

4 packs of vermicelli/ sotanghon (individually packed at 1.5 oz.)

2 T scallions (thinly sliced on a bias)

1 t minced garlic

1 t chili paste (SRIRACHA) optional

½ C black fungus mushrooms (julienned)*

2 T oil

½ T of sesame oil


Sauce Ingredients:

2 T soy sauce

1 t oyster sauce

½ T sugar

2 T water

Soak Sotanghon/vermicelli in warm water for 10 -20 minutes or until soft. Drain and set aside.

Soak the black fungus for about 15 minutes or until soft. Julienne then set aside.

Heat wok or pan and add 2 T oil.

Stir fry garlic and chili paste for few seconds.

Add the thinly sliced pork, sear with garlic and chili paste.

Add the black fungus and sauce, stir fry until pork and the black fungus are cooked.

Taste and adjust right before you add the noodles.

Mix in the noodles until well incorporated w/ the rest of the ingredients and noodles have absorbed all the flavors and are hot.

Finish with sesame oil.

Garnish with the sliced scallions.

BLACK FUNGUS is also called "tenga nang daga" don't ask me why=;)

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.


Kath - http://www.acupcakeortwo.com/
Trisha - http://sugarlace.com/
Trissa - http://trissalicious.com/
Olive - http://www.latestrecipes.net/
 Caroline - http://whenadobometfeijoada.blogspot.com/
Ninette - http://bigboldbeautifulfood.blogspot.com/
Peach- http://www.thepeachkitchen.com/
Althea- http://www.busogsarap.com/
Asha - http://forkspoonnknife.blogspot.com/
Malou - http://www.impromptudiva.com/
Cherrie - http://sweetcherriepie.blogspot.com/
Acdee - http://acdee.blogspot.com/
Valerie - http://www.acanadianfoodie.com/
Sheryl - http://crispywaffle.com/
Divina - http://www.sense-serendipity.com/
Anna - http://www.anniesfoodjournal.blogspot.com/
Joy - http://joyjoycreativeoutlet.blogspot.com/
Maribel - http://www.foodgeek.webs.com/
Dahlia- http://energychef.blogspot.com/
Tressa Jen - http://www.jen-at-work.blogspot.com/
Pia - http://bisayajudkaayo.blogspot.com/

Vegetarian Stir Fry With Soba Noodles

This is a morphed dish, a no recipe recipe.

Morphed dish because the veggie and the sauce i used for this dish are "left overs" from my PORK SATAY,PLS CHECK HERE FOR THE RECIPE . I didn't want to waste the extra peanut sauce from my pork satay, thanks to LisaMichele a co-Daring Cook, she gave me an  idea on how to make use  of  the extra sauce. So, both the gai lan (Chinese broccoli) and the sauce will become ingredients to a totally different dish.

No recipe, recipe because this is an eyeball thing or taste as you go style of cooking. You may add any vegetable you like.  Oh, except for the peanut sauce!

Ingredients: (Serves 2)

Peanut sauce  CHECK RECIPE HERE
Gai Lan (Chinese Broccoli) about 8 leaves including stems (leaves chiffonade, stems thinly sliced)
Soba Noodles -2 bunches
Firm tofu ( I used Japanese firm tofu but Chinese firm tofu is better)
Bell peppers - diced (tri color peppers would be great to add color to the dish)
Sesame oil - 1/2 tsp
Scallions - chopped (sweet onions could be used)
Garlic - 2 cloves chopped
Water - to thin out the peanut sauce
Ponzu - 1 T (Japanese citrus seasoned soy sauce) or use plain soy sauce
1 lemon - you'll need just the juice.
Sriracha sauce or Sambal Oelek - 2 tsp (optional)

1. Follow Soba noodles cooking instructions (they are cooked like spaghetti noodles)

2. While your noodles are boiling, cut tofu into cubes or dice. Shallow fry them. Set aside.

3. Using the same pan you used in frying the tofu, saute' garlic and onions until tender. Mix in the veggies cook until gai lai stems are cooked. Set aside.

4. In the pan, mix peanut sauce, sesame oil, ponzu, lemon juice, sriracha sauce and let simmer. Add little water if sauce is still thick. Taste and re-season if you want.

5. Add the the noodles, the veggies into the sauce and carefully toss everything together until they are incorporated.

6. Serve and place the tofu on top.

7. You can garnish this w/ chopped peanuts or toasted sesame seeds.

SOBA NOODLES

VEGETARIAN STIR FRY SOBA NOODLES

YOU CAN ADD SEAFOODS AS WELL.

ALMONDIGAS (MeatBall Noodle Soup)

This is our favorite comfort food. My Mama always make this for us especially during the rainy season.

Recipe By : MAMA DADING
Serving Size : 10
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup ground beef
1 cup ground pork
3 cloves garlic minced (divide into 2, for meat balls and sauté)
1 medium egg
1 medium onion -- chopped
1 teaspoon salt
4 cups chicken broth or rice water
1/8 teaspoon white pepper
2 teaspoons soy sauce
2 bundles Misua (Extra thin rice noodles) – cut
1 sprig Thai basil (Optional)
1 piece green onions (thinly sliced)
Oil for deep frying
S & P To taste


1. Combine the first 6 ingredients and form into small sized balls.

2. Fry meat balls until brown. Set aside

3. Sauté garlic and onion.

4. Add the broth and bring to a boil.

5. Drop in meat balls slowly and simmer for 10 minutes.

6. Add misua noodles, bring to a boil.

7. Add Thai basil (optional) and season.

8. Should serve hot. Garnish with green onions.

INIT NGA SABAW, LAMI KAAYO LABI TING-ULAN - HOT SOUP IS VERY GOOD ESP. ON RAINY DAYS

SPAGHETTI ALA JOLLIBEE (FILIPINO SPAGHETTI)

If you like bbq sauce spaghetti, you will like this as well. We love, love this

Prep time: 30 minutes

Cooking time: 15 minutes

Yield: 6 SERVINGS

* Filipino Hotdog (Substitute regular hotdog) and the Banana Sauce Ketchup are available at any Asian Stores(UFC or Jufran are the Brandnames).

* We sometimes omit ground meat.

* Shredded cheddar cheese can be substituted with shredded parmesan cheese.

Ingredients:
1/2 cup of ground meat (beef or pork)*
1 pack of Filipino hotdog or regular hotdog.(Sliced on a bias about an inch size)*

1 medium chopped sweet onions

2 cloves minced garlic

2 1/2 tablespoons tomato paste

1 big bottles banana sauce ketchup*

Salt and pepper to taste

2 tablespoon oil

Procedure:
Sauté' the garlic and onions on a large pan. Cook until translucent.

Add the sliced hotdogs, stir until cooked.

Stir in tomato paste and add the banana sauce (ketchup).
Stir and mix well until it starts to boil.

Add a pinch of salt and pepper to taste.

Set aside.

Cook pasta according to package instructions.

Drain and add into the sauce and mix well.

Serve on a big platter and garnish with shredded cheddar cheese.

ENJOY!!!! Come on give it a try=:)

TILAWI' SIGURADO KO MA GUSTUHAN NINYO = TRY IT, AND I'M SURE YOU'LL LIKE IT

CRISPY NOODLES (CRISPY PANCIT)

PHILIPPINES WITH CHINESE INFLUENCE


We love this!!!

Ingredients:
Meat Marinade:
½ lb. pork meat or chicken breast sliced thinly
1 teaspoon soy sauce
1 teaspoon oyster sauce
Salt and Pepper to taste
1 teaspoon Cornstarch

Sauce:
4 tablespoons water or chicken broth
2 teaspoons oyster sauce
3/4 to 1 teaspoon cornstarch

Vegetables:
½ cup sliced bok choy
1 large green pepper julienne
1 stalk celery julienne
1 small carrot julienne ( cut some into designs)
1 onion chopped
2 cloves garlic minced
½ cup bean sprouts cleaned.
1/2 pound snow peas cut on a bias
Oil for stir-frying and deep frying the noodles
1 pack of rice noodles or vermicelli

PREPARATION:

For the Marinade:
Add seasonings to pork, adding the cornstarch last.
Marinate the meat for 10 - 15 minutes.
While pork is marinating, prepare vegetables and sauce.

For sauce:
Whisk together the sauce ingredients and set aside.

How to make the noodles crispy:
Put oil into a deep pan for deep frying.
Drop a small piece of noodles to test the temperature of oil.
Make sure oil is hot enough otherwise noodles will not puff up.
Drop noodles in batches because they will puff up.
Drain in a paper towel.
Repeat the process until noodles are all done.
Set asideHeat wok and add oil.
When oil is ready, add the pork.
Stir-fry pork until redness is gone.
Remove and set aside.
Reheat wok and add more oil.
When oil is ready, sauté' garlic and onion until translucent.
Add the carrots, stir fry for few minutes, add the celery then the snow peas, stir until cooked but still crispy.
Add the cooked pork mixture, mix into the vegetables, then the bok choy.
At this point adjust your seasonings (Salt and Pepper).
Add a little water if it tends to dry up.
Give the sauce a quick re-stir.
Add and mix all the ingredients until incorporated.
Keep stirring to thicken and until cooked.
Arrange crispy noodles on a big platter and pour over the meat

TILAWI MALAMI-AN JUD MO - TRY IT, I'M SURE YOU WILL LIKE IT.

PHO GA AND PHO CHAY (Chicken Noodle and Vegetable Noodle Soup)

Try these noodles...they are as good as the conventional Chicken Noodle soups. And quick to make.

Y: 6 servingsPrep time: 30 minutes.

Ingredients:

1 package udon noodles or egg noodles. (You can actually use any kind of noodles)
6 cups chicken or vegetable broth (for Pho Chay- Vegetable noodle soup)
1 cup shredded cooked chicken breast
1 teaspoon brown sugar
1 star anise
1 small stick of cinnamon
1 teaspoon ginger thinly sliced
2 tablespoons soy sauce
3/4 cup bean sprouts
3/4 cup snow peas cut in a bias
1 medium red or green bell peppers julienne
3/4 cup sliced shiitake mushrooms (optional)
2 heads baby bok choy, finely sliced
2 stalks scallions thinly sliced on a bias
1 lime or lemon cut into wedges
2 tablespoons freshly chopped cilantro leaves (omit if you don't like it)

**I usually use store bought Rotisserie Chicken. **

For Pho Chay use vegetable broth and omit the chicken.

Procedure:
Cook the noodles according to package instructions
Fill a pot with stock, brown sugar, star anise, cinnamon, ginger and soy sauce and bring to a boil.
When the noodles are done, just drain them and put half in each serving bowl.
Put shredded chicken on each bowl.
When the flavored stock comes to a boil, take out the spices and add the vegetables.
They should be cooked before 2 minutes are up.
Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro. Squeeze lime or lemon juice and Sriracha (chili sauce) if you want it hot and spicy. Enjoy!!!!

INIT AND HALANG KAAYO(CEBUANO) - MEANING ..IT'S STEAMING HOT AND VERY SPICY

Pancit Bam-I

PANCIT BAM-I

This is a Cebuano pancit. Pancit is a must have in a birthday celebration. Mama says..it signifies longevity (long noodles) that's why cutting the noodles is a no! no!

Prep and Cooking time: 40 minutes
SERVINGS:6 Servings

INGREDIENTS
1 (1o ounce) package Sotanghon noodles
(sometimes called cellophane noodles, bean thread noodles, vermecelli)
1 package of fresh egg noodles (available at any Asian stores)
1 tablespoon oil
1 medium onion, finely diced
3 cloves garlic, minced
1 chicken breast skinless boneless (can substitute w/ pork, shrimp or mixture of all)
sliced thinly
1 cup cabbage, thinly sliced
1/2 cup carrot, julienned (matchstick shape)

1/4 lb. of snow peas cut on a bias
1 bell pepper, julienned (optional)
1/3 cup of soaked black fungus thinly sliced(Chinese mushrooms)

2 pcs. of green onions/scallions cut in a bias for garnish
1/4 cup soy sauce
Black Pepper to taste
1 cup chicken stock or broth (if not available, mix 1 cube chicken boullion w/ 1 cup water)
2 lemons - cut into wedges, for garnish

DIRECTIONS
Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
Rinse the fresh egg noodles .
In a big bowl gently mix together both noodles. Set aside
Heat oil in a wok or large skillet over medium heat.
Stir in chicken, let it cook until it turns white, remove and set aside.
Add a little of oil if needed. Saute onion and garlic until soft.
Put back the chicken, add the soy sauce, black fungus constantly stirring and mixing them making sure your wok is still hot.
Add cabbage, carrots and snow peas, stir and add a little bit of the stock just enough to cover the meat and veggies.
Cook until cabbage, carrots and snow peas are cooked but still crispy.
Remove 1/2 of the meat and veggie mixture and set aside.
Toss in noodles, and cook until heated through, stirring constantly.
Adjust seasoning at this point.
Transfer pancit to a serving dish.
Top w/ the remaining meat and veggie mixture and garnish with scallions and sliced lemons.
Squezze lemon juice on top of your noodles and enjoy!!!!

**I USED PORK IN THE PICTURE

LAMI-KAAYO - MEANS DELICIOUS IN CEBUANO