Comfort noodles — Asian/Italian-style.
Imagine a tangle of noodles that’s the “bastard love child of Bolognese and mapo tofu.”
How could that not be good, right?
That’s the apt description of this “Sichuan Pork Ragu” from the cookbook, “Lucky Peach Presents 101 Easy Asian Recipes” (Clarkson Potter) by Peter Meehan and the editors of Lucky Peach magazine.
The clever cookbook is a showcase of familiar Asian dishes (“Green Papaya Salad”), with some creative liberties taken at times (“Miso Clam Chowder), that’s highly seasoned with irreverent musings.
Take the “Rotisserie Chicken Ramen,” in which the editors anticipate your question of “Do I really need to cook this for TWO HOURS??” The answer is yes, if you want the flavor at its peak. There’s the recipe for “Dashimaki Tamago,” the traditional Japanese sushi egg omelet, in which the editors offer encouragement by writing, “I always thought making this kind of omelet was some next-level ninja thing until we started working on this book. Now I know it can be made in 10 minutes flat, and the worst thing that will happen is that it won’t be as pretty as the one in this picture.”
This Sichuan ragu is a simplified version of one from Chef David Chang’s Momofuku Ssam Bar in New York. I love this sweet-spicy, chunky ragu because it’s a change-up from the usual Italian pasta dish, yet it’s as easy and comforting as one. It’s also faster to make than an authentic bolognese.
Pork belly — red-ooked style.
It’s no secret that the Chinese love the color red, which is festive, and symbolizes prosperity.
We also love our pork.
And no cut quite so much as the pig’s luscious belly.
Combine all three and you get “Red-Cooked Pork,” an iconic family-style dish of pork belly that’s cooked in a soy sauce-laced braising liquid that’s not really more brown than red. The “red” in the name, though, comes interestingly enough from the fact that the Chinese language doesn’t really have a character to describe “brown.” So, apparently, they opted for the next best color — red.
So writes Kian Lam Kho in his new cookbook, “Phoenix Claws and Jade Trees” (Clarkson Potter), of which I received a review copy. The comprehensive book just won the prestigious “Julia Child First Book” award from the International Association of Culinary Professionals. The book’s poetic name pays homage to the Chinese characters used as synonyms on Chinese menus for chicken feet and Chinese broccoli.
Indeed, if you are interested in learning more about Chinese cooking, this book is a must-have. Kho of New York City is a private chef, culinary instructor, and creator of the blog, RedCook. He’s written a book that deftly explains the fundamental cooking techniques of Chinese cuisine — from pan-frying to light frying, from flash-poaching to oil-poaching, and from simple steaming to flavored steaming.
Do you know this beloved Chinese chicken dish?
After seeing this recipe pop up in the New York Times Sunday magazine recently, as well as a few new Chinese cookbooks, I admit I was intrigued.
What was this “Three-Cup Chicken” everyone was suddenly talking about?
Then, I made it, tasted it, and had a good chuckle.
Plump, juicy kumquats simmered in sake, sugar and shiso make a divine topper for so many things.
Anything simmered in sake sounds pretty good to me.
Make it cute little kumquats, and I’m sold.
“Kumquats Simmered in Sake” is from the new cookbook, “Preserving the Japanese Way” (Andrews McMeel) by Nancy Singleton Hachisu, of which I received a review copy.
Singleton Hachisu is a native Californian who moved to Japan after falling in love with a Japanese farmer. Ever since, she’s dedicated herself to learning, documenting and teaching the ways of farm food life in Japan.
It’s a cookbook that will leave you with newfound appreciation for the art of preserving — salting, pickling and fermenting the Japanese way. You’ll learn how soy sauce is made, as well as her favored brands; and how to make your own miso, kimchee, tofu and soy milk.
There are inspired recipes such as “Cucumbers Soused in Soy,” “Green Beans Cloaked in Miso,” and “Sake Lees Ice Cream with Figs.”
I snagged kumquats at my local Japanese market for this easy recipe, as well as the shiso leaves and sake that was needed. In fact, I bought so many kumquats that I ended up making a double-batch of this recipe.
A comforting Korean dish that can be made a flash.
When times are tough, some people find solace in chocolate. Or wine. Or endless handfuls of potato chips.
Not Ruth Riechl.
When Gourmet magazine abruptly shut down, its former editor in chief came in to clean out her office. The place was deserted with nothing but empty drawers and cabinets to greet her when she was surprised by the arrival of four friends. They had flown in from California to offer their support.
They gathered up Reichl, and together rode the subway to Flushing to commiserate over a feast of Asian food. At the end of it all, one friend, Laurie Ocha, a former executive editor at Gourmet who is married to Pulitizer Prize-winning food writer Jonathan Gold, gave her a present to take home.
It was a package of Korean rice sticks, which she hoped would inspire Reichl to forge ahead. It did the trick, and “Spicy Korean Rice Sticks with Shrimp and Vegetables” is one of the memorable recipes in her newest book, “My Kitchen Year: 136 Recipes That Saved My Life” (Random House), of which I received a review copy.
This is a cookbook, in which the recipes couldn’t be more personal. Each has played an important role in Reichl’s life, and she shares affecting and lovingly honest reasons why.