Today let’s learn to cook youtiao! Youtiao (said yo-tee-ow) are also called Chinese doughnuts or fried breadsticks. The ingredients are fairly simple—flour, baking powder, baking soda, sugar, salt, and water—but the process is quite time consuming. It can take up to 9 hours. But regardless, the results are priceless.
Today, CiCi & Crescent brings you the Quickest Japanese Beef Curry Recipe!
6 ounces of beef, chopped into cubes
1 chopped onion
1 cup of frozen mixed vegetables
2 blocks of Japanese curry roux
1 cup of water
3 tablespoons of oil
In a hot pan, add 3 tablespoons of oil, 1 chopped onion, and wait until the aroma comes out. Then add 6 ounces of beef cubes and cook until it has no pink for about 2 minutes. Add 1 cup of frozen mixed vegetable. Then add 1 cup of water, 2 blocks of Japanese curry roux, and stir until the curry is melted.
I’ve always had a lot of sympathy for the adage that less is more, as well as a penchant for keeping things simple. And since I love cooking, I love paring down dishes. Trimming away excess is satisfying because I like knowing I’ve been able to identify the essence of something. Plus, under the practical circumstances of daily meal preparation, what’s lost on frills is gained in time and convenience.
For hectic weekday food prep I like to keep around lean versions of recipes, like the one I’d like to share with you today—quick and easy Korean Spicy Rice Cakes, or “tteokbokki.”
Tteokbokki is a popular Korean food made from rice cakes, fish cakes, and Korean hot pepper paste (gochujang). During the Joseon Dynasty, it was a royal court cuisine. Initially, the cakes were served plain, but after the introduction of gochujang, tteokbokki recipes began to incorporate this ingredient widely. These days, most of the tteokbokki sold and consumed around the world is spicy.
The traditional recipe calls for stock, usually made by boiling anchovies. I replaced the anchovy stock with packaged seafood stock because the anchovy variety isn’t widely available and takes longer to make at home. In order to increase the aroma of the dish, I used a Chinese cooking method of stir-frying scallions in hot oil first before adding the seafood stock to the pot. This step takes less than 1 minute but it will be sure to pay off on your palate.
The finished dish is simple, yet absolutely delicious. The rice cakes are chewy and scrumptious, and the fish cakes absorb the aroma of the scallions and the spiciness of the hot pepper paste.
Feel free to comment and let me know what other quick and easy recipes you’d like to see. In the meantime, happy cooking and eating!
Quick ‘n’ Easy Korean Spicy Rice Cakes (Tteokbokki)
1 pound cylindrical rice cakes
1/2 pound fish cakes
3 scallion stalks, chopped into 1-inch-long pieces
3 cups seafood stock
1/2 cup gochujang (Korean hot pepper paste)
1 tablespoon sugar
3 tablespoons water
3 tablespoons oil
Pinch of sesame seeds
In a bowl, combine gochujang, sugar, and water. Mix well.
In a hot pan, heat the oil, then add the scallions and stir until aromatic. Then add seafood stock and the gochujang mixture, and bring to a boil. Add the rice cakes and fish cakes, and stir gently for about 15 minutes until the rice cakes soften and the sauce thickens.
A lot of people have been asking to create more vegetarian recipes. So I’d like to share with you The Easiest Chinese Boiled Cauliflower with Ginger & Scallions recipe. It’s quick and healthy. Let me know how you like it!
1 head of cauliflower
1 stalk of scallion, julienned
1/2 of a thumb of ginger, julienned
3 tablespoons of vegetable oil
3 tablespoons of soy sauce
First, make the soy sauce mixture. In a bowl, add 3 tablespoon of soy sauce, 1/2 of a tablespoon of julienned ginger, and 1 tablespoon of julienned scallions.
Then boil the water in a pot, add the cauliflower florets and wait until the water is boiled. Take the cauliflower out with a strainer, and place it on a plate. Then add the remaining julienned ginger and julienned scallions on top. Add the soy sauce mixture on the side of the plate.
In a small pan, heat up the 3 tablespoons of vegetable oil until it’s hot. Carefully pour over the cauliflower.
Fish have long symbolized good fortune in Chinese culture. In Chinese, the character for fish is pronounced the same as the character for abundance. And in the Eight Diagrams, flowing water is considered to be a so-called active object and as such is believed to have the capacity to bring wealth to people. So back in ancient times, people liked to have a pond full of fish in their gardens.
For this recipe, I personally like cod because it’s moist, buttery, and luscious. Of course, you can replace it with any other type of fish like red snapper, sea bass, or even salmon.
To make the soy sauce mixture, add soy sauce, 1/2 tablespoon ginger, and 1 tablespoon scallions to a bowl.
Then boil water in a pot and put a steamer in it. Put the fish fillet in the middle of a plate, top the fish with 1/2 tablespoon ginger, and 1 tablespoon scallions. Place the plate in the pot. Steam for 8 minutes.
Carefully remove the plate from the pot. Discard the liquid, ginger, and scallions. Then add the remaining ginger and scallions on top of the fish. Add the soy sauce mixture all around the fish.
In a small pan, heat up the vegetable oil until hot. Carefully pour over the fish.
CiCi and Ben are revealing the secret on how to cook a 2 minutes Beef Sukiyaki dish in a microwave. Is it even possible? Check out this video to find out! You can cook this recipe anywhere, even in a dorm room where there is no stove. Welcome back to school and enjoy!
3 ounces of thinly sliced beef
3 ounces of matsutake mushroom
1 tablespoon of chopped scallions
2 tablespoons of oil
3 tablespoons of soy sauce
3 tablespoons of mirin wine
3 tablespoons of water
1 teaspoon of corn starch
1 tablespoon of chopped scallions
1 tablespoon of oil
In a bowl, mix 3 tablespoons of soy sauce, 3 tablespoons of mirin wine, 3 tablespoons of water, 1 teaspoon of corn starch, 1 tablespoon of chopped scallions, and 1 tablespoon of oil. Set aside.
To remove the gamy taste of the beef, lineup 3 ounces of beef slices on a plate, lightly coat 2 tablespoons of oil on the beef slices, and sprinkle 1 tablespoon of chopped scallions on top. Microwave the plate for 1 minute. Then discard the liquid and the scallions.
In a separate bowl, transfer the beef slices, add 3 ounces of matsutake mushroom, and add the sauce mixture. Then microwave for 1 minute and 30 seconds.