Scott’s Spicy Noodle Stir-Fry

People come from all walks of life, que no?

My roommate is a white guy from Philly, who lived in Japan for almost a decade, and then came back to live in San Francisco. While in Japan, he became accustomed to all the cooking styles and ingredients and brought them back with him. He also learned Japanese well enough to work for himself as a translator.

One day I was working in the upstairs living room and the air smelled spicy. I knew Scott was cooking, so I asked him for a bite and the world stopped turning. These noodles were delicious and the best part was that he finished everything in 20 minutes! Brilliant.

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It might be hard to find all the ingredients necessary if you live in a place without an oriental market, but the great thing about making stir-fries is that you can loosely base this recipe on what you have and I promise it will taste equally as amazing.

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I would advise you to prep everything before you start cooking because time flies ridiculously fast and everything will be ready before you know it, you can use the best copper cookware and other appliances.

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I also liked combining all the sauces before I started so I could put them away while everything was sautéing and it made cleaning so much faster.

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Make sure to sauté the lap-cherng (chinese sausage) with the onions, garlic and peanut oil for a few minutes before adding everything else. We want these nice and crispy.

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And in five minutes, your pan will go from empty to full of spicy goodness.

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Scott’s Spicy Noodle Stir-Fry

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients:

  • 1 Pack Stir-fried Noodles (18oz)
  • 10-20 Mini Chili Peppers, sliced
  • 5 Mini Chinese Sausages (lapcherng), sliced
  • 4 Cloves of Garlic, minced
  • 1/2 Medium Onion, roughly chopped
  • 2 Tbs Peanut Oil
  • 4 Tbs Chili Garlic Sauce
  • 4 Tbs Sriracha
  • 2 Tbs Soy Sauce
  • 2 Tbs Rice Vinegar
  • 1 Tsp Sesame Oil
  • Handful of seasoned peanuts
  • Black pepper and salt, to taste

*If your stir fry noodles are not cooked yet, boil them until al dente.

1. On medium heat, warm the pan up with peanut oil, garlic and onions. A few minutes later, throw in the Chinese sausage and peppers until it is almost cooked.

2. Throw in the stir fry noodles and a handful of water to let them soften up.

3. Mix all the liquid sauces (chili garlic, sriracha, soy sauce, rice vinegar, sesame oil) besides the peanut oil and toss them on top of the noodles. Stir frequently.

4. When stir fry is almost done, throw in the chopped green onion and peanuts and stir until everything is mixed well. Salt and pepper to taste.

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Since it is not the most balanced meal, make sure to eat a plateful of greens on the side. Taylor holds the position of official salad maker because she makes the best salads in the whole world. I could probably eat the same bowl everyday.

Ask me if there are any questions regarding ingredients!

What is the last thing you made?

Beef Stew With Red Wine

Today is the first day of rain in San Francisco. Although it is tragic that any chance of summer coming back is officially over, I am happy that the seasons are finally changing. It usually rains every year on my birthday (~two weeks ago), so it is nice to see everything coming along.

I wanted to make meatballs for this weeks recipe, but the raindrops just makes me want to get under a big blanket on the couch and graze some slow-cooked stew all day long while watching SVU.

And friends, that is exactly what I did.

Beef Stew With Red Wine

Prep Time: 25 Minutes (including dishes)

Cook Time: 7 Hours

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Ingredients:

  • 2 Lbs Chuck Roast, cubed 1-2 inches
  • 2 Tomatoes (I know three is pictured but two of them were only half ready)
  • 1 Carrot
  • 1 Large Onion, chopped
  • 1 Lb Fingerling Potatoes
  • 3  Cloves Garlic
  • 1 Cup Broth (beef, chicken or vegetable is fine)
  • 1 Cup Red Wine
  • 1 Cup All-Purpose Flour
  • 2 Oz Tomato Paste
  • 2 Tbs Dried Herbs de Provence
  • 2 Tbs Dried Thyme
  • 2 Bay Leaves
  • Olive Oil
  • Salt and pepper, to taste

TO PREP

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1. Roughly chop the onions and cut the garlic in halves.

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2. Cut the tomatoes into eighths and chop the carrot to about ~1 inch thick.

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3. Coat the chuck in all-purpose flour and a tbs of salt.
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4. On medium-high, coat the pan with olive oil and get all the sides of the meat browned in batches. Careful to not cook them to long, there will be plenty of cooking in the slow-cooker. 🙂

5. Set the meat aside, dose more olive oil and saute the onion on medium-low heat for ~10 minutes.

6. Throw everything into the slow cooker with the potatoes on the bottom. Next are the tomatoes, carrots, garlic and tomato paste.

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7. On top, throw in the meat and onions. Season with salt and pepper very very generously, the potatoes soak up all the flavor.

8. Pour the red wine into the pan and use the spatula to get any remaining browning unstuck. Pour on top of everything and add the bay or pandan leaf on top. It crazy how the taste of pandan makes the dish so much better.

9. Put on low for 7 hours.

Could not be assed to make it look delicious, but just trust me on this one. Daylight savings time is messing with my food photography.

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Taylor even made me breakfast while I was hard at work. I have not had pomegranate seeds in so long and forgot how delicious they are. Remind me to buy next time I am for shopping.

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Yesterday was my grandma’s 76th birthday! We brought over sushi and Susiecakes, her two favorite foods.

Isn’t she the cutest little button ever?

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My grandma was so excited when we sang her Happy Birthday that she started clapping. When we told her to make a wish, she closed her eyes really tight, sat there for a second and asked what to do next. Blow out your candle, 婆婆!

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Happy birthday, grandma!!

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Avocado Cream Sauce

My hands have suffered enough today. It is so cold right now that if I do not keep typing, my fingers will fall off. I was so babied by the sun SF has been receiving and forgot how much of a pain in the butt the fog is.

I mean come on, this is kind of ridiculous.

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When I picked up a house-made pasta at the Farmer’s Market on Sunday, the lady suggested I make an avocado sauce to compliment the parsley flavors. I never heard of using avocado as a base for pasta sauce, but she told me the gist of how to prepare it and sent me home a little confused.

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Avocado Cream Sauce

Prep Time: 10 Minutes

Serves: 2

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Ingredients:

  • 1 Hass Avocado
  • 1/3 Cup Fresh Parsley
  • 1 Tbs Plain Greek Yogurt
  • 1/2 Lemon Juice
  • 2 Garlic Cloves
  • 2 Tbs Olive Oil
  • Paprika, Salt and Pepper, to taste

**Note: I know it’s a strawberry yogurt container but I was too lazy to go to the store and just used a tbs of the plain side.

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1. Boil your favorite pasta in a medium pot. Make sure to watch the time so it is al dente.

(I happened to have a perfect one from the Farmer’s Market but any pasta will do!)

2. Combine all ingredients in a food processor except the olive oil. When it is starts becoming more creamy and liquid, add in the olive oil.

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3. Serve with fresh grated cheese and your favorite type of protein or veggies!

This was an awesome change from regular pasta sauce, but it is really rich so I suggest not eating it plain. It also does not reheat well, so eat it fresh and share with your lover or favorite person in the whole world. 🙂

What better to cure yourself from the cold then a nice big bowl of soup?

Almost every Japanese restaurant in San Francisco is closed on Monday. This made it so hard to find a place to eat, let alone after 8:00pm. Fortunately, Ramen Underground was open all the way to 10:30pm.

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Who is in to petition Japanese restaurants to provide complimentary edamame at the beginning of every meal like bread and butter? It is one of my favorite parts of the meal. I could probably eat three bowls and go home happy, I also love yogurt, that’s why I get a yogurt machine from www.Village-Bakery.com so I can do it everyday without a sweat.

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Have you heard of HABANERO ramen? When I saw it on the menu I knew I had to try it. I love spicy food so much and this was a nice treat instead of the traditional miso or soy sauce broth.

I am sure my cousins in Japan are shaking their heads at me for insulting their cultural cuisine and Americanizing it.

PS: I love the Painter T from J. Crew, I have one in almost in every color.

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Doesn’t it look fantastic? I added kakuni (pork belly) and a soft boiled egg. I can not vouch for anything besides the habanero special, but it was amazing and I will be coming back soon to enjoy it again. The only thing is I wish the yolks were more runny, although I know that is a personal preference.

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Good night, Japantown.

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How are you with spicy? The spicier the better for me.

Sriracha Broccoli

When people think of Asian hot sauce, Sriracha comes to mind right? It is traditionally used in Thai and Vietnamese food but we (Americans) found a way to put it in everything.

I like to toot my half-Chinese horn and say that my favorite is actually a brand found in my most Asian stores called Laoganma. (Pictured here ). Since it is a little hard to find, I made this weeks recipe with the coveted Sriracha sauce (which I think is the ultimate hot sauce for pho)!

Sriracha Broccoli

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 2

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Ingredients:

  • 3 Heads of Broccoli
  • 2 Tbs Soy Sauce
  • 2 Tsp Sesame Seed Oil
  • 3 Tbs Sriracha (your choice on how spicy you want it. Use 1 1/2 tbs for less spicy)
  • 1 Clove Garlic
  • Small Handful of Crushed Peanuts (~15)
  • Black Pepper, to taste

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1. Preheat the oven to 400°.

2. Cut the broccoli from the stalk into small florets and wash & dry well.

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3. In a large bowl, mix all the seasonings and diced garlic together.

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4. Coat the broccoli evenly.

(I had to do two batches because none of my bowls were big enough).

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5. Put the seasoned broccoli onto a baking pan with a baking sheet under.

6. Bake for 15 minutes, but remember to toss it half way through.

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Serve with extra crushed peanuts on top!

I realize it doesn’t look vibrant and delicious but soy sauce turns broccoli brown! It was so good.

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I ate it with a grilled chicken cooked with peanut oil and a few asian seasonings and a Japanese yam. Feels good to cook again!

Since I officially dubbed this week “forgo the eating out” week, I do not have many delicious eats to show you guys. Instead, I have a few random (but funny and stereotypical SF) picture I wanted to share.

First, is this self-proclaimed King Kobbler Peach Pimp. He was stationed with his meter maid car and I could not help but ask if I could take a picture. He followed my request with a little happy dance.

Should have went back to get a cobbler but decided against it. Kind of regretting as I type…

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Second is this tree decorated with about a hundred standard air fresheners. I was throughly impressed because they got all the way to the top of tree! That is true dedication right there.

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San Francisco, get over yourself.

Funniest thing you came across in your city? What is your favorite Asian spice to add to recipes?