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Recipes that include vinegar (rice)

Sweet & Sour Spare Ribs

Monday, June 28, 2010

Sweet & Sour dishes are commonly known Chinese dishes. They’re probably even in the top 5 most popular. Yet, what I’ve seen at “fake” Chinese take-outs rarely resembles what I know of as Sweet & Sour. They’re often neon orange ( I don’t even know where that color comes from), taste like pure fried batter without meat, sweeter than a lollipop, or all three atrocities.

I’m not claiming that the real thing is healthy. It’s not. These spare ribs are deep-fried. There is still a lot of sugar, though I have to believe less than whatever “they” put. Plus, I know I’m still using meat. It is delicious, in addictive little chunks that work well as finger food at parties. Of course, Sweet & Sour Ribs goes over well with the kids too.

Sweet & Sour Spare Ribs 2

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posted by jessica at 09:05 AM 9 Comments » Add a Comment

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Chicken or Turkey Pasta Salad

Friday, November 27, 2009

One of my go-to recipes is a Chicken & Cucumber Pasta Salad that I posted way-way back. I’ve tweaked it and played with it many times, and you can too, though the reason I thought to post it now, is because it’s a great way to use up left-over Thanksgiving Turkey. The Asian flavors make it so drastically different, you won’t even recognize that ceremonial bird.

Chicken and Cucumber Pasta Salad

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posted by jessica at 10:47 AM 15 Comments » Add a Comment

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Bacon-Wrapped Tiger Prawns over Slaw

Monday, February 9, 2009

Justin really enjoyed the Bacon-Wrapped Scallops last month, so for his birthday (another post with more about his birthday dinner coming up), we had to improve upon those! We picked up some plump tiger prawns and got to work. Our plan was to wrap them in thin bacon, and deep fry them with a panko crust. Instead of a sauce, we came up with a flavorful slaw to accompany the dish.

Served over Slaw

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posted by Lon at 10:48 AM 7 Comments » Add a Comment

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Tofu Salad with Spicy Sesame Dressing

Saturday, October 4, 2008

As usual, I’m not giving amounts for the salad cause you can use more or less of whatever you want. The recipe for the dressing is given though. I start with green salad bowl leaf lettuce and radicchio travesio. In Asian style salads, I like to use blanched carrots. (Just julienne the carrots and throw them in boiling water for a few seconds and then rinse them under cool water.) They have a great bright orange color and are just a bit more tender. I also julienne some seedless cucumbers, and then add my baked tofu chunks on top.

blanched carrots

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posted by jessica at 08:13 AM 8 Comments » Add a Comment

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Chilled Sesame Eggplant

Tuesday, September 9, 2008

I’ve been getting some requests for vegetarian friendly recipes and I’ll try to accommodate.

This recipe is inspired by the eggplant we had at Aquagrill. We had never had anything like it and since it’s been so long, I can’t really remember it exactly. What was amazing though, was the unique texture. It’s so soft, yet each piece holds itself together, while being unbelievably juicy. My best guess to achieving this texture was to steam the Chinese/Japanese Eggplant, marinate it, then chill it. I think that’s the method because it tasted pretty darn close. Lon can’t remember the eggplant from Aquagrill, but he really liked this one.

Chilled Sesame Eggplant

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posted by jessica at 08:49 AM 12 Comments » Add a Comment

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Spring Soba Salad

Tuesday, April 22, 2008

Lon doesn’t really like soba but sometimes I like a challenge. He gave his thumbs up on this one and I loved it! It’s pretty darn easy too.

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posted by jessica at 08:38 PM 1 Comment » Add a Comment

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Improved Baked Tofu

Thursday, December 20, 2007

We had friends over for dinner tonight and since one of our guests was a vegetarian, I decided to try to improve on that tofu recipe I had been working on for Lon. With just a few changes to the preparation and baking temperature (marinade staying the same), Lon loved the texture. Our guests seem to like it as well. It’s not the most attractive looking tofu but it does taste good. My improved recipe is below the picture (photo updated 9/15/15)…

Slow Baked Tofu

Start with 1 Block (16-18oz) Tofu

Marinade

  • 3 tablespoons soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons mirin
  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon ground ginger
  • 1 shallot, minced
  • 1 pinch white pepper

Instructions

  1. Prepare as directed in the about.com method.
  2. Marinate overnight. Turning over once.
  3. Place tofu on a baking sheet covered with aluminum foil. Save marinade.
  4. Bake in a preheated 300 degree F oven for 30 minutes. Pour the remaining marinade over the tofu. Continue baking for another 30 minutes. Serve.

In case you’re curious about what else we had for dinner:

  • Scallion Fried Rice
  • String Beans in Sa Cha Sauce
  • Chicken Curry Stew
  • Baby Bok Choy
  • Baked Tofu
  • Chocolate Cake with Cognac Ganache Glaze
  • Fruit Tart (Shayna brought it from Whole Foods. It was really good!)

 

posted by jessica at 10:30 PM Comments Off on Improved Baked Tofu Comments Off on Improved Baked Tofu

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Chicken and Cucumber Pasta Salad

Sunday, July 8, 2007


Salad, Pre-Tossed: Prepped for Travel

I went to Scott and Angie’s rooftop BBQ yesterday and Angie asked me if I could make my famous Chicken and Cucumber Pasta Salad. Of course, I agreed. It’s expected. Everyone who has tried it, requests that I make it for them. I’ve given friends the recipe but I don’t think anyone has made it yet. It is a bit work intensive, but the steps are easy and you get an impressively delicious summer pasta salad.

Dressing:

  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil
  • 1 teaspoon sesame oil

Salad, Dressing Tossed In: Ready for Service

Pasta Salad:

  • 1 box (1 lb) dry pasta (any shape)
  • 3 chicken legs, poached and chilled
  • 2 large cucumbers, seeded and thinly sliced
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped scallion
  • 1/4 cup toasted sesame seeds

Instructions:

  1. Whisk all of the dressing ingredients together and set aside. (I usually do this the night before just to get it out of the way.)
  2. Cook pasta as instructed on the box. Drain and rinse with cold water. Set aside.
  3. Tear meat of the chicken legs and shred by hand (pulling meat apart following the natural strands). Set aside.
  4. Combine pasta, chicken, cucumber, cilantro, scallion, sesame seeds, and dressing. Toss well and serve.

All of the ingredients can be prepared the day before. Just don’t combine them until you’re ready to serve it.

For more images, check out the Flickr set.

posted by jessica at 04:06 PM Comments Off on Chicken and Cucumber Pasta Salad Comments Off on Chicken and Cucumber Pasta Salad

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