I always love the idea of eggplant but often don't like the way it's prepared. I wanted to make something asian-inspired, thanks to the delicious eggplant dish we had in July at Pok-Pok. I found this recipe in Andrea Chesman's "Serving Up The Harvest" and it was great!
2 large-medium eggplant, sliced 3/8" thick
Canola or peanut oil
5 T soy sauce
2 T dark sesame oil
2 T Chinese rice wine
1 T rice vinegar
1 T chili paste with garlic (or 1/2 T chili powder)
1 1/2 T sugar or honey
2 garlic cloves, minced
3 scallions, whites and tender greens, finely chopped
1. Prepare a medium-hot fire in the grill or preheat the broiler. Brush eggplant with oil.
2. Grill the eggplant until browned, 5-7 minutes on each side. Or broil the eggplant on high (2-4" from the top) until brown, 5-7 minutes on each side. The eggplant should be slightly crusty on the outside but soft and moist inside.
3. Slice the eggplant into bite-sized pieces (I left mine fairly large so I could put them on bread). Transfer to a bowl.
4. Combine soy sauce through scallions in a small bowl. Mix well. Pour over the eggplant and toss to mix.
5. Let stand for about 30min to allow the eggplant to absorb the flavors of the marinade. You can refrigerate the dish for up to 3 days. You can serve warm or cold.
Optional: sprinkle with sesame seeds before serving.
Showing posts with label soy sauce. Show all posts
Showing posts with label soy sauce. Show all posts
Monday, August 9, 2010
Thursday, February 5, 2009
Pad Si-ew or See Ew (Thai Sweet Soy Sauce Noodles)
Notes: The key is high heat, quick cooking, & charring the meat, noodles, & garlic.
For 3 T dark sweet soy sauce substitute 2 T dark soy sauce & 1 T molasses (brown or white sugar won't taste right).
If using frozen shrimp, don't defrost to marinade as that will cause shrimp to be overcooked when dish is served. Instead, for step 7) below, put frozen shrimp in along with the marinade contents, but no salt.
Prep time: 1 hr
Cook time: 20 min
Yield: 2 servings [Note: Making > 3 servings at a time will cause the noodles to stick and clump because the pan can't hold that many noodles and allow them to be stirred properly.]
Marinade:
5 cloves garlic, minced (not squeezed thru garlic press)
1 T white wine (could use rice cooking wine)
1 T fish sauce
2 T dark sweet soy sauce ("si-ew")
1 T oyster sauce
1 T sesame oil
1 teaspoon salt
Marinade 6 oz (1 C) thinly-sliced beef, shrimp, chicken, or tofu. If beef cut against the grain to make it less chewy. If chicken cut with the grain so it looses less water. If tofu, fry first in very hot pan and with a little oil.
Marinade for 1/2 hr or longer.
Other ingredients:
6 oz wide rice noodles
4 cloves garlic, minced (not squeezed thru press)
1 T sweet dark soy sauce
3 C broccoli florets & stems (or cabbage or Chinese broccoli)
1 T fish sauce
1 T oyster sauce
1 T rice vinegar
1 teaspoon salt
1 egg beaten
2/3 C onion, chopped finely
1) Hydrate noodles (see below), then drain, add small amount of oil & coat by hand.
2) Mix garlic and onions in bowl.
3) Mix rest of ingredients except protein, noodles, broccoli, & egg in another bowl.
4) Cook the scrambled egg, then break or cut up.
5) Heat pan to highest setting, add small amount of sesame oil. Throw in the broccoli & cook but broccoli needs to remain chrunchy. Transfer to plate & set aside.
6) Keep high high, add a little more oil, & saute onion/garlic mixture, stirring constantly so garlic doesn't burn. Add noodles and stir constantly to keep from sticking & to get the charred bits of onion/garlic onto the noodles. Now add the sweet soy sauce mixture, and mix well. Transfer to the broccoli plate.
7) Set the pan back on the high heat, and dump in the protein & marinade. Spread the protein around the pan to cook & (if possible) char, then flip to the other side.
8) Throw the broccoli/noodle mixture back in the pan and stir quickly to mix.
9) Taste. If needed add fish sauce, sweet soy, salt, Thai black pepper, or vinegar.
10)Serve with prik dong (chili & vinegar).
Rice Noodle preparation:
Methods of softening noodles (all methods require enough water to cover noodles):
a) soak at room temperature for an hour or more
b) soak at body temp for 25 minutes
c) boil water & pour over noodles in a large bowl and soak for 3-7 minutes
Note: While hotter water rehydrates faster it also produces noodles that are more likely to break when stir fried.
Immediately after covering with water, use fork to shake noodles to make sure water surrounds each noodle.
While soaking, give noodles an occasional stir & check firmness frequently
Noodles are done when soft on the outside but stiff inside
When done, drain and rinse in cold water, then soak in cold water which will significantly slow the hydration process.
When ready to use, drain well & coat with tiny bit of oil to keep noodles from sticking while cooking.
When frying, Wok must be very hot to prevent noodles from sticking. If they do stick, then add a little bit of oil at a time until they don't stick any more.
For 3 T dark sweet soy sauce substitute 2 T dark soy sauce & 1 T molasses (brown or white sugar won't taste right).
If using frozen shrimp, don't defrost to marinade as that will cause shrimp to be overcooked when dish is served. Instead, for step 7) below, put frozen shrimp in along with the marinade contents, but no salt.
Prep time: 1 hr
Cook time: 20 min
Yield: 2 servings [Note: Making > 3 servings at a time will cause the noodles to stick and clump because the pan can't hold that many noodles and allow them to be stirred properly.]
Marinade:
5 cloves garlic, minced (not squeezed thru garlic press)
1 T white wine (could use rice cooking wine)
1 T fish sauce
2 T dark sweet soy sauce ("si-ew")
1 T oyster sauce
1 T sesame oil
1 teaspoon salt
Marinade 6 oz (1 C) thinly-sliced beef, shrimp, chicken, or tofu. If beef cut against the grain to make it less chewy. If chicken cut with the grain so it looses less water. If tofu, fry first in very hot pan and with a little oil.
Marinade for 1/2 hr or longer.
Other ingredients:
6 oz wide rice noodles
4 cloves garlic, minced (not squeezed thru press)
1 T sweet dark soy sauce
3 C broccoli florets & stems (or cabbage or Chinese broccoli)
1 T fish sauce
1 T oyster sauce
1 T rice vinegar
1 teaspoon salt
1 egg beaten
2/3 C onion, chopped finely
1) Hydrate noodles (see below), then drain, add small amount of oil & coat by hand.
2) Mix garlic and onions in bowl.
3) Mix rest of ingredients except protein, noodles, broccoli, & egg in another bowl.
4) Cook the scrambled egg, then break or cut up.
5) Heat pan to highest setting, add small amount of sesame oil. Throw in the broccoli & cook but broccoli needs to remain chrunchy. Transfer to plate & set aside.
6) Keep high high, add a little more oil, & saute onion/garlic mixture, stirring constantly so garlic doesn't burn. Add noodles and stir constantly to keep from sticking & to get the charred bits of onion/garlic onto the noodles. Now add the sweet soy sauce mixture, and mix well. Transfer to the broccoli plate.
7) Set the pan back on the high heat, and dump in the protein & marinade. Spread the protein around the pan to cook & (if possible) char, then flip to the other side.
8) Throw the broccoli/noodle mixture back in the pan and stir quickly to mix.
9) Taste. If needed add fish sauce, sweet soy, salt, Thai black pepper, or vinegar.
10)Serve with prik dong (chili & vinegar).
Rice Noodle preparation:
Methods of softening noodles (all methods require enough water to cover noodles):
a) soak at room temperature for an hour or more
b) soak at body temp for 25 minutes
c) boil water & pour over noodles in a large bowl and soak for 3-7 minutes
Note: While hotter water rehydrates faster it also produces noodles that are more likely to break when stir fried.
Immediately after covering with water, use fork to shake noodles to make sure water surrounds each noodle.
While soaking, give noodles an occasional stir & check firmness frequently
Noodles are done when soft on the outside but stiff inside
When done, drain and rinse in cold water, then soak in cold water which will significantly slow the hydration process.
When ready to use, drain well & coat with tiny bit of oil to keep noodles from sticking while cooking.
When frying, Wok must be very hot to prevent noodles from sticking. If they do stick, then add a little bit of oil at a time until they don't stick any more.
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