Chinese/Lunar New Year happened very recently so to celebrate I cooked some dishes up with my friends. Here are the ones I made:
Peanut Butter Noodles (Vegan)
1 lb spaghetti
9oz peanut butter (Use half a jar; I prefer crunchy for texture)
5 tsp soy sauce (approx–you add to taste/thickness preference)
3 tsp red wine vinegar (approx–you add to taste/thickness preference)
2 tsp sesame oil
water (to thin it–up to you!)
1. Boil spaghetti; when it is done, rinse and leave in cold water so it doesn’t stick together. The water will naturally turn warm from the spaghetti though so make sure to replace it with cold water again.
2. Mix together sesame oil, peanut butter, vinegar, and soy sauce. It should be like a pasta sauce consistency. The vinegar breaks it up. It’s ok if it’s a little thin! Add some water to make it thin. The soy sauce and vinegar is up to your taste preferences. However, the vinegar does not have too much taste; it’s more of a texture enhancer.
5. Mix with the cold noodles! Add sesame seeds on top and cilantro and toss the noodles around until it is mixed. So easy but very yummy and filling.
Tofu and Seaweed Soup (Vegan)
1 package tofu (soft or very soft), cubed into about 1/2 inch or 1/4 inch
2-3 dried seaweed sheets
32 oz vegetable stock
Sriracha sauce (personal preference)
super easy recipe.
1. Boil vegetable stock.
2. Add tofu and seaweed.
3. Keep stirring.
4. Add Sriracha sauce! Enough to your taste!
5. You can also add an egg if you want and stir it around; it will be like an egg drop soup texture.
6. You can eat it like a soup or eat it over rice.
Salt and Pepper Shrimp
1 lb shrimp (not peeled; everything on, even legs)
enough vegetable oil to deep fry
1. Rinse shrimp in some water. Leave it there.
2. In a small bowl, mix flower and salt and pepper. Put enough pepper so that it is visible to see it in the flour. Put about 15-20 shakes of salt.
3. Coat each shrimp in the flour; repeat for all shrimp.
4. Heat up a pan of vegetable oil.
5. Fry until it is golden brown!
You can eat these with the shell on (like the Asians do) or you can peel it. Either way, it should still be good!
Scallion Pancakes (vegetarian)
1 lb flour
1. Mix flour and water. Be very conservative with the water–if it’s too sticky, add flour. But you don’t want it to be sticky and have no flour left!
2. In the meantime, chop up green onions and scallions into small pieces. Usually one typical sized bunch of green onions from the grocery store will be good enough; cut up to the point where the stalk stops being dark green.
3. Add the scallions into the dough. Add sesame seeds as well.
4. Add some vegetable oil to the dough; enough to the point where it is just a little greasy to handle the dough and that the dough won’t stick to a plate and comes off easily.
5. Grab a palmful of dough and roll it out like a snake. The longer the better.
6. Roll that snake like a snail.
7. Repeat for the rest of the dough
8. When ready to cook, flatten each pancake. This produces airbubbles and layers because of the snail structure being flattened. The outside will be crispy with a softer inside as well!
9. Put some vegetable oil into the pan, fry each one, flipping when one side looks nice and golden brown. Better to undercook than to overcook. They can still taste pretty good when doughy!
10. Serve with soy sauce or a soy sauce mixture. Enjoy.
Mad easy recipe for you to cook. Takes less than 30 minutes.
Need (1 serving):
1 6oz portion Salmon (defrosted if frozen)
2 tbsp soy sauce
a few garlic cloves, depending on taste
a few pinches basil
a few grinds of black pepper
a few shakes of lemon pepper
5-6 regular mushrooms
extra virgin olive oil
What I ate it with:
a few shakes of Lawry’s Seasoned Salt
Salmon is such a great fish because it is really easy to cook, versatile, and very very healthy for you. Word to omega-3! It’s very tender too and works well with seasoning. Anyways, here are the steps:
1. Make sure salmon is defrosted or fresh. Peel then cut up or mince one clove of garlic and put it in a sandwich bag. Add 1 tbsp of soy sauce and add some black pepper and basil, not too much though. Just to whatever your taste is. Then add the salmon in the bag, seal, shake it to cover it with spices, and put it in the fridge while you prepare other things.
2. Heat up 2 pans, one to about medium heat the other to low. Add some EV olive oil. Cut up the mushrooms into slices. Mince another clove of garlic. Add 1/2 of that clove into the low-heat pan.
3. When the salmon is done, take it out and put it on the pan without the garlic. It will take a while to cook. Let the outsides get nice and semi-charred. The key is to not overcook the fish though; nothing is worse than dried-out seafood.
4. Put mushrooms in the pan with 1/2 the clove of garlic. Start sauteeing. Add a few shakes of lemon pepper to taste. Mushrooms are really easy to cook. When they start to get darker, softer, you’ll know when they are ready. Do not let them get too soggy though.
5. Salmon is ready when the inside doesn’t look raw. You can cut some parts open and take a peek.
6. Plate and serve. I ate mine with steamed jasmine rice and avocado with seasoning and hot sauce.