I know that nori from Korea are exactly like these nori chips I have here, fried and salted with a hint of toasted sesame oil and you can always buy nori like this from any Asian food isle in most stores these days. But these nori chips are made from Japanese nori sheets (10”x10” sheets usually for making sushi rolls or cut into smaller sheets for garnishing ramen) which are dry (not fried) and unseasoned.
I do love store-bought Korean nori a lot (because then I wouldn’t have to fry my own), but most of the time the ones I find in stores are either rancid or soft and very greasy, sometimes a tad salty, but these nori chips are crunchy and stands and stacks in bowls beautifully enough to serve at parties. And since I do have Japanese nori sheets in the cupboard and freshly made is always better, I stood in front of the stove with kitchen sheers in my hand and got crafty with the sheets (this kinda sounds foul… but you know what I mean).
What you need:
1 pack (10 pieces, 10”x10”) Japanese nori sheets
1/3 cup canola oil
1 teaspoon toasted sesame oil
table salt for seasoning, better if it is in a salt shaker
(this is the only time I am recommending
the use of this kind of salt because this salt easily sticks on the
hot nori and you need just a small pinch of this stuff to season a batch)
8 inch fry pan/skillet
pair of kitchen tongs
plate lined with paper towels
cookie sheet lined with paper towels
1. Cut nori sheets in 2”x3” inch pieces, or better yet, cut each sheet in half
then cut each half sheet into 1/3’s.
2. Put canola oil in a skillet over medium heat, wait for the oil to get hot
then turn down heat to low, add a teaspoon of sesame oil into the pan.
3. Fry 2-3 pieces of nori at a time, the minute the nori sheets scrunch-up,
2 seconds after they hit the hot oil, immediately turn the sheets over
and fry the other side for 2-3 seconds.
4. Fish-out the nori chips from the oil, and put on a plate lined with paper
towels. Immediately season with salt.
5. Transfer the fried and seasoned nori on a cookie sheet lined with paper towels.
- Repeat Steps 3-5.
- Pile fried nori in a bowl and serve as is or with Wasabi Mayo dip.
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon wasabi paste
- mix all ingredients until mixture is smooth.
Chilli, Garlic and Butter Prawns
Prawns, I think, are the best protein to make a dish of for when you only have 15 minutes to cook.
This simple but boldly flavoured dish is incredibly easy to whip up, all you do is saute, toss and YOU’re done!!!
1 kilo large prawns, shelled (but with heads intact) and deveined
1/4 cup butter
2 Tablespoons extra virgin olive oil
1 whole head of medium size garlic, minced
2 red chillies, finely chopped or 1 teaspoon dried red chilli flakes
* 1 teaspoon Asian chilli-garlic paste (optional, but suggested)
salt (according to taste)
- Heat a saute pan or wok (if you have one) over medium heat and put in the butter, extra virgin olive oil and garlic.
- Saute garlic until aromatic and soft. Add chopped red chillies or dried red chilli flakes and Asian chilli-garlic paste (optional).
- Increase heat of the stove to high. Add prawns in the pan and toss into sauteing garlic and chillies.
- Cook prawns 4-5 minutes or until they are curled and turned orange.
(note: shrimps/prawns cook quickly, so a couple of seconds longer and they tend to instantly get overcooked.)
- Serve with rice or toasted and crusty garlic-rubbed baguette bread.
Kimchi Fried Rice, Kimchi Kimbap and Hawker Style Shrimp Balls
As much as I love Mexican, Italian, American, and of course, Filipino dishes, I also fully embrace the dishes of other Asian countries such as Korea and fusion flavours of Singaporean food. And what I love most about Asian food is that it can be the cheapest to make, but really, the tastiest and with the most bold flavours.
I particularly love hawker food, mostly snacks in bite-size morsels jam-packed with savoury goodness either eaten on its own or dipped in a sauce, served on a stick -skewered in a row or picked up with a pair of chopsticks.
And although what I share with you all are recipes clearly not at all traditional and really kind of veered away from authenticity. I assure you all that these recipes are as equally enjoyable to munch on as those proper dishes that I borrowed from.
KIMCHI FRIED RICE
2 tablespoons canola oil
6 cloves garlic, finely chopped
1 cup kimchi, chopped
4 cups cooked white rice
7 grams chicken stock powder (can substitute 1 1/2 teaspoon of chicken stock concentrate)
2 teaspoons sushi and sashimi soy sauce (or light soy sauce)
1 teaspoon toasted sesame oil
1/2 teaspoon cracked black pepper
2 eggs, beaten
In a large pan or wok on medium-high heat, saute chopped garlic in canola oil for 10 seconds. Add kimchi and saute for another 10 seconds.
Add the cooked rice making sure to break the lumps. Season the rice with chicken stock powder, soy sauce, toasted sesame oil and cracked black pepper.
Toss and cook fried rice for 10 minutes, then turn off heat and immediately pour the beaten eggs over rice, stir and toss. Serve hot with shredded nori and thinly sliced omelette.
* Kimchi Kimbap *
Kimchi Fried Rice
Sliced Fried Spam (luncheon meat or ham is also good)
- Place nori sheet on cling or sushi mat, spread kimchi fried rice, 2 (3/4 inch in diameter sticks) of fried spam and sliced omelette.
- Roll sushi tightly and cut into 1 inch slices.
Hawker Style Shrimp Balls
1 pound raw shrimps, shelled, deveined and heads and tails removed
juice of 1/2 lime (or lemon)
2 Tablespoons spring onions, roughly sliced
1 clove garlic
1/2 teaspoon red chilli flakes (optional)
2 teaspoons oyster sauce
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 Tablespoons all-purpose flour
canola oil (enough to reach half the height of your fry pan) for frying
wedges of lime or lemon to serve
- Blitz all ingredients together in a food processor.
- Chill shrimp ball mixture inside the fridge for 30 mins.
- Heat canola oil in fry pan over medium-high heat.
- Using 2 spoons, scoop 1 tablespoon each of shrimp mixture and form into irregular shaped balls.
- Fry in oil until golden.
- Serve with lime or lemon wedges on the side.
Rainy Days and Soup Comfort : Asian Glass Noodle Chicken Soup
I am one of a tiny number of people who does not complain about rainy days. For me, a handful of really happy childhood memories involved the rain, raindrops and the damp and gray atmosphere of rainy seasons.
Somehow and in a bit odd way, I find the most comfort and calm watching the rain pour outside as if life, even though gray, will always be abundant and always with a promise of never to experience drought metaphorically and literally.
Foodie cliche as it is, hot soup, whatever variety or type it may be will always be the perfect meal for rainy days. It not only warms you up but acts, I believe, as a sort of pacifier for feelings of cold, uneasiness and restlessness for being in a way stranded indoors.
I love chicken soup whatever variety it may be, whether homey with humble flavoured broth or unabashedly spiced with hot exotic spices and even chilies there is no stopping me from sipping… even slurping, with a quiet and still demure lady-like bearing, a bowl of soup.
This particular Asian Glass Noodle Chicken Soup is actually a staple in my home even in monsoon season. It is very simple to make and with few ingredients, it is definitely one of those soups that you would want to cook repetitively even on sunny and lazy days.
Just saute finely chopped onions, garlic and ginger in canola oil until this trifecta of aromatics are fragrant. Then saute the chunks of chicken breast fillets. Add hot chicken broth infused with a pinch of saffron threads (pinch of powdered saffron Thank you Laura!) and let simmer for about 30 minutes so that the soup develops a homemade and savoury flavour, season with salt and pepper. Add the (cold water) soaked glass noodles (rice vermicelli noodles) and cook for 3 minutes.Turn off heat, flake the chicken, serve the noodles in a bowl and top with chicken, crispy fried garlic shingles and thinly sliced spring onions.
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com
PEPPERED CHICKEN OVER PICKLED RICE NOODLES WITH ROASTED PEANUTS
Ouff… I really need to come clean about this post. This is indeed a re-post. These days I am finally busy (busy as "cheffing" can be).
I am finally venturing into my own catering business (well, actually, it is a family business) where I will be "acting" as the Head Chef, finally! haha! =) For now, I am building and creating menus and in the process of conceptualization. As a matter of fact, I just consulted our very own Chef Simon (aperture24 +follow) for some very wise advice! Thank you Chef! =)
If some of you will somehow miss me (haha! as if!) YES, indeed I will be M.I.A here these days. I decided to concentrate "cheffing" for now. However, I will still be promoting food posts on #food everyday and will always allot 30mins to an hour here tagging awesome posts (YES, indebted to Tumblr forever!!!). =)
Please wish this food blog girl well on this new foodie journey she is about to sink her teeth in.
Thank you very much in advance! =)
TRULY ASIAN… OR MY VERSION OF IT
ASIAN STYLE SPICY PICKLED CUCUMBERS
My mother invented this pickled cucumber recipe. She loves to buy those Albino looking variety of cucumbers, and most of the time those cucumbers get totally forgotten in the veggie crisper. So she came up with this clever way of saving these from utter shriveling.
But being the kitchen rebel that I am, I kind of spiked her recipe a bit by adding 1 more to her 2 bird’s eye chilies (if you’re not a lover of spicy food, then at least add just a pinch of chili flakes and that will be fine) and used balsamic vinegar, instead of regular white cane vinegar.
These spicy pickled cucumbers are perfect to eat with grilled meats and seafood. I personally love to eat these with Fried Whole Tilapia, even with Pork Steak and Grilled Squid… Yummm!!!
4 large cucumbers, peeled and cut into batons
2 medium size red onions, sliced thin
2-3 red chilies, chopped or substitute 1 teaspoon or less red chili flakes (according to how spicy you like it)- in this I used 3 bird’s eye chilies.
1/3 cup balsamic vinegar
1/3 cup dark soy sauce
1/3 cup water
1 tablespoon coarse salt
1. In a large mixing bowl, toss the cucumbers with coarse salt.
2. Add the thinly sliced red onions and chopped red chilies.
3. Combine the balsamic vinegar, soy sauce and water. Pour over the cucumbers.
4. Leave the mixture at room temperature for an hour for the cucumbers to soak and release water.
5. Cover the bowl tightly with two layers of cling and let the cucumbers soak for a day or two before eating. Can be stored in the chiller for a week.
Goddess of Scrump’s Note: These spicy pickles are also great eaten with Crispy Pork Belly or Pork Rinds (Cracklings)… Evil!!! ;)