David and Nicole's Recipes

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Oct 16, 2009 1

Okonomiyaki

  • 1 cup flour
  • 1/4 tsp baking soda
  • 1 tbsp mirin
  • water
  • 3/4 cup shredded green cabbage
  • 3/4 cup bean sprouts
  • 1 scallion, minced
  • 3/4 cup very thinly sliced pork
  • sea salt and cracked pepper
  • 1/4 cup cooked ramen noodles
  • worcestershire sauce
  • peanut oil
  • 2 eggs
  • 1/4 cup soy sauce
  • 1 tbsp sriracha
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 2 tbsp pickled ginger, minced
  1. Combine the soy sauce, sriracha, vinegar, sugar, ginger, 2 tsp worcestershire sauce, and 1/2 cup water.  Mix well.  Set aside to use later as a sauce.
  2. Combine the flour, baking soda, mirin, and 1 cup water.
  3. Heat a large skillet and saute the noodles in 1 tbsp peanut oil and sprinkle with 1 tbsp worcestershire sauce.
  4. Keep warm.  Heat a large non-stick pan over moderate heat with 1 tbsp of peanut oil.
  5. Add enough batter to cover the bottom in a thin pancake.  Lay down the pork and then cover with the cabbage and sprouts, leaving room to see the pork through the layer.
  6. Cook until the pork is no longer pink.  Sprinkle with 3 tbsp more of the batter.  Cook 1 minute longer.
  7. Slide out of the pan.  Cut in half and place on plates.  Top with the noodles.
  8. Meanwhile cook 2 eggs sunnyside up.  Place over noodles.  Serve with the sauce.

Sep 11, 2009 1

Cambodian Pork Rice Crepes

  • 1 cup rice flour
  • 2 tbsp milk
  • 2 tbsp heavy cream
  • 1 egg
  • 1 tsp turmeric
  • salt
  • cracked pepper
  • 1/2 cup Asian Fish sauce
  • 2 tbsp sugar
  • 2 tbsp distilled white vinegar
  • 1 jalapeno, sliced thin
  • 4 garlic cloves, minced
  • 1/2 inch ginger, minced
  • canola oil
  • 1 lb pork, thinly sliced
  • lettuce, sliced in chiffonade
  • 1/4 cup roughly chopped cilantro
  • 1/4 cup onion, minced
  • ground roasted peanuts
  1. Combine the fish sauce, 1/2 cup water, the sugar, half the jalapeno, half the garlic, the vinegar, and the ginger.
  2. Set aside.
  3. Combine the rice flour, milk, cream, egg, turmeric, 1/2 tsp salt, cracked pepper, and 1 cup water.  Stir well.
  4. Heat a wok with a bit of peanut oil and saute the remaining garlic, jalapeno, and the onion for 45 seconds.  Add the pork and season with salt and pepper.  Saute until cooked.  Set aside.
  5. Heat a cast iron skillet on medium high with a little canola oil.  Scoop in about 1/4 cup of the batter, swirling to cover the bottom of the pan.  Cook until the edges start to just brown,  flip and cook about 15 seconds on the other side.
  6. Repeat.
  7. Roll the meat in the crepes.  Plate.  Serve with the sliced lettuce, peanuts, and cilantro.  Spoon on the reserved sauce to taste.

Apr 20, 2009 1

Pork Noodle Bowl

  • 1/4 cup fish sauce
  • 1/4 cup water
  • the juice of 1 lime
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 garlic cloves, minced
  • 2 serranos, seeded, minced
  • 1/4 lb rice vermicelli
  • 1 cup lettuce,sliced
  • 1 cup bean sprouts
  • 1/4 cup basil, rougly chopped
  • 1/4 cup cilantro, chopped
  • roasted salted peanuts
  • 1/2 lb pork, thinly sliced
  • sea salt and cracked pepper
  • peanut oil
  1. Combine the fish sauce, water, lime, vinegar, sugar, garlic, and serranos.  Mix well.  Set aside.
  2. Cook the vermicelli in boiling water.  Drain.  Set aside.
  3. Divide the lettuce and bean sprouts between 2 bowls.
  4. Top with the basil and cilantro.
  5. Season the pork with salt and pepper.  Pan fry in peanut oil.
  6. Divide the noodles between the bowls.
  7. Add the pork.  Sprinkle with peanuts.
  8. Serve with the sauce.

Feb 5, 2009 1

Cilantro Pork Meatballs

  • 1 lb ground pork
  • 1 egg
  • 1 scallion, minced
  • 1" ginger, peeled, inced
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 cup cilantro, minced
  • 2 tbsp peanut oil
  1. Combine the pork, egg, scallions, ginger, fish sauce, sugar, salt, and cilantro.  Mix well.
  2. Form into 1" balls.
  3. Heat a large skillet over medium high heat and add 2 tbsp peanut oil.
  4. Cook the balls for 8 minutes, turning once.

Oct 16, 2008 1

Spicy Lime Pork Kebabs

  • the juice of 2 limes
  • 1/4 cup peanut oil
  • 6 garlic cloves, minced
  • 1 serrano pepper, minced
  • 2 scallions, minced
  • 2 tbsp fish sauce
  • 2 tsp sugar
  • 1 tsp salt
  • cracked pepper
  • 1 lb boneless pork, cut in 1" cubes
  • cherry tomatoes
  • mushrooms
  • sliced onions
  1. Combine the lime juice, oil, garlic, pepper, scallions, fish sauce, and sugar.
  2. Stir in the salt and pepper and then add the pork.  Mix well.  Chill overnight.
  3. Add the tomatoes, onions, and mushrooms and let stand outside the fridge for 20 minutes.
  4. Skewer alternating.
  5. Grill until cooked, about 10 to 12 minutes, turning once.

Sep 12, 2008 1

Tonkatsu

  • soy sauce
  • mirin
  • 2 cloves garlic, minced
  • cracked pepper
  • 1 scallion, minced
  • 2 boneless porkchops, butterflied if thick
  • 1 cup panko
  • 3 tbsp canola oil
  • pickled ginger
  • 1/2 cup chicken stock
  • 1 1/2 tbsp rice vinegar
  • Japanese white rice
  1. Combine 1/4 cup soy sauce, 1/4 cup mirin, the garlic, and cracked pepper.
  2. Pour over the porkchops and let stand 30 minutes.
  3. Beat the egg with the scallion and add 1 tbsp water.
  4. Dip the porkchops in the mixture and then dredge with panko.  Place on a plate and chill 30 minutes.
  5. Combine the chicken stock, 1 1/2 tbsp mirin, 1 1/2 tbsp soy sauce, and the rice vinegar.  Mix well.  Pour into a serving dish.
  6. Meanwhile steam some Japanese rice.
  7. Heat the canola oil on medium high and add the pork.  Pan fry about 3 minutes per side.  Let rest 3 minutes.  Slice.
  8. Serve over the rice with the pouring sauce and the pickled ginger on the side.

Jul 2, 2008 1

Asian Pork Burgers

  • 1 lb lean ground pork
  • 3 tbsp chopped chives
  • 2 cloves garlic, sliced
  • 1" ginger, peeled, minced
  • 4 tsp soy sauce
  • 1 egg
  • 2 tbsp flour
  • 2 tsp milk
  • 1/2 tsp chili flakes
  • buns
  • mayonnaise
  • hoisin sauce
  • arugula
  1. Combine the chives, garlic, ginger, soy sauce, egg, flour, milk, and chili flakes.  Mix well.
  2. Mix in the pork and form into 4 patties.
  3. Grill until cooked.
  4. Serve on the buns with mayonnaise and a little hoisin sauce and arugula.

Jun 1, 2008 1

Pork Congee

  • 3/4 cup glutinous rice
  • 1" ginger, peeled, sliced
  • 2 tsp salt
  • 1 onion, quartered
  • 1 lb pork butt, whole
  • 3 cups chicken stock
  • 1 scallion, minced
  • white pepper
  1. Wash the rice in 3 changes of water, rubbing the grains between your hands.  Drain and place back in a bowl, covered with cold water and let sit 2 hours.
  2. In a large pot combine 4 1/2 cups water, the pork, ginger, salt, and onion.  Cover and bring to a boil.
  3. Reduce the heat and simmer with a cracked lid for 45 minutes.
  4. Remove the pork and strain the liquid, reserving 3 cups.
  5. Cool the pork and dice into bitesize pieces.  Set aside.
  6. Combine the pork stock and the chicken stock and then add the drained rice.  Bring to a boil.
  7. Reduce the heat and simmer, with a cracked lid for 45 minutes.
  8. Add the pork and simmer 3 minutes.
  9. Stir in some white pepper and the scallion.  Check the seasoning.  Serve.

May 13, 2008 1

Pork and Potato Noodles

  • 1 lb pork, sliced thin
  • 3 tbsp tamari
  • 1 tbsp cornstarch
  • 1 tbsp peanut oil
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 2 medium tomatoes, diced
  • 4 to 6 new potatoes, diced 1/4"
  • 1/4 cup mirin
  • 1 cup chicken stock
  • 1 scallion, green part only, minced
  • 1 jalapeno, minced
  • 2 tbsp cilantro, minced
  • salt and cracked pepper
  • 1 lb fresh egg noodles
  1. Combine the pork, tamari, and cornstarch.  Let stand at room temperature for 10 minutes.
  2. Meanwhile heat the oil in a large pot.  Add the shallot and garlic and saute until tender.
  3. Add the pork and saute until browned.  Stir in the mirin until bubbly.
  4. Add the chicken stock and return to a boil.
  5. Stir in the tomatoes and potatoes.  Season with salt and pepper. Return to a boil.  Reduce the heat, cover, and simmer for 10 minutes.
  6. Stir in the scallion, jalapeno, and cilantro.  Check seasoning.
  7. Meanwhile cook the noodles in salted boiling water.
  8. Serve with the sauce.

May 2, 2008 1

Pork Lo Mein

  • 1/2 lb fresh lo mein noodles
  • sea salt
  • soy sauce
  • 1/2 lb pork tenderloin, cut in thin strips
  • 1 tsp cornstarch
  • canola oil
  • 2 tbsp oyster sauce
  • 2 tbsp gin
  • 1/2 cup chicken stock
  • 1/2 onion, minced
  • 4 garlic cloves, minced
  • 2 thai chilies, minced
  • 2 scallions, minced
  • 1 tomato,diced
  • 3 tbsp basil, chopped roughly
  1. Combine the pork with 3 tbsp soy sauce and the cornstarch.  Mix well.  Set aside.
  2. Combine the oyster sauce, gin, chicken stock, and 1 tbsp soy sauce.  Set aside.
  3. Heat 2 tbsp of canola oil in a large skillet or wok.  Meanwhile cook the noodles in boiling salted water.
  4. Add the pork and saute for 2 minutes on high heat.  Remove the pork and then add the onion to the skillet.
  5. Saute until tender.
  6. Add the garlic, chili, and scallions.  Saute 1 minute.
  7. Add the oyster sauce mixture and bring to a boil
  8. Return the pork to the skillet and add the tomato.  Saute for1 minute.
  9. Add the basil.
  10. Drain the noodles and add to the pot.

 

May 2012
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