We love to try new dishes at our local Asian restaurants - and on the road, of course - but we also have a lot of fun making favorites at home, too. Our recent Mid-Autumn Festival meal featured a couple of company-pleasers I'd like to share with you today:
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| Clockwise from top: steamed rice (from our Zojirushi rice-cooker), deep-fried sesame-red-bean balls, the Ramen Noodle Salad, carrots and edamame, grilled pork tenderloin marinated in Cha Siu sauce, Korean beef skewers, and a lazy-susan of various fruits. |
My wife suggested I try making Korean beef skewers based on a recipe from Oprah's magazine. I compared it to several other recipes I found on the internet and ended up borrowing some of this, some of that... The pear is the special ingredient, and it adds sweetness to the slightly spicy sauce. You'll want to prepare this the day before you grill; the marinade works best if you let it soak in overnight.
Ingredients:
About 2 lbs. beef - a sirloin or similar grilling steak - cut into large cubes, about 1.5" to 2".
1/2 cup soy sauce
2 tablespoons brown sugar
1 to 2 tablespoons of sriracha (a common Asian hot sauce)
4 teaspoons minced garlic
1 tablespoon cider vinegar
2 tablespoons toasted sesame oil (check your Asian market for this)
2 cans of sliced pears - drain the juice
1 teaspoon five-spice powder (the ultimate Asian staple seasoning)
Preparation:
Everything goes in the mixer (except the steak... ) for a quick and rough blend. Pour the mixture into a gallon Ziploc bag, add the beef cubes, and let it sit in the refrigerator overnight.
Grill these on bamboo skewers that you've soaked in water for about 20 minutes. Rotate the skewers for even heating - I find about 15-20 minutes total cooking time is sufficient.
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| The marinade is a nice rich orange color going on. |
This Ramen Noodle Salad has been a consistent winner at potlucks, and packed with all sorts of good nutritious things. You'll want to use your largest mixing bowl, as it makes enough for a full office party...
Ingredients:
1 bag of pre-chopped coleslaw salad mix (or you could do it the hard way with a head of Napa cabbage, carrots, red cabbage...)
5 green onions, sliced (I like to cut them on the diagonal instead of straight down; this is a Cantonese cooking trick that brings out more of the oniony flavor)
1/2 cup sesame seeds (most recipes have you sautee them in butter; not worth the time & trouble)
1/2 cup roasted almonds
1/2 cup dried cranberries
1/2 cup sunflower seeds (pumpkin seeds make a nice seasonal touch, you could use pine nuts too)
1 small head broccoli
1/4 cup chopped cilantro
3/4 cup white sugar
1 teaspoon five-spice powder
1/2 cup salad oil (canola or something very light, I keep cutting back on the oil)=
1/4 cup toasted sesame oil (this adds unique nuttiness)
2 tablespoons soy sauce
1/2 cup cider vinegar (I've tried xiaoxing wine but haven't been happy with the results)
2 packages dried Ramen noodles, crushed
Preparation:
Thoroughly mix the sugar, five-spice, and liquid ingredients in a smaller bowl and set aside.
Place the coleslaw mix, ramen noodles (take out the seasoning packets...), and all the fruits, nuts, and vegetables in your large bowl. Toss these ingredients a couple times.
Whisk the liquid mixture again - you're wanting the oil, vinegar, and sugar to be well-blended - and pour over the dry ingredients.
Again toss the salad - thoroughly distribute the dressing and make sure the smaller pieces are evenly spread through the bowl. Cover this with clear wrap and let sit in the fridge for several hours / overnight before serving.
