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Asian Cooking

12 Oct

Even though I have the Gluten-Free Asian Kitchen cookbook checked-out from the library, I had yet to make anything from it. It’s not that I didn’t find any good recipes, it’s just that I have been so LAZY. To tell you the truth, I liked the recipes in the book so much that I actually bought it too. I really do want to make the dumplings that the author, Laura B. Russell, has shared in her cookbook, but I never seem to have enough time to get it started.

I did eventually get to make the Teriyaki Sauce based on her recipe using wheat-free tamari, honey, ginger, garlic, and mirin. I baked some skinless, boneless chicken breasts in the oven and then coated them with the sauce. I thought the sauce was a little thin though. I was expecting the mix to thicken but it never did so not sure what I did wrong. I’ll have to try it again since it was pretty easy to do. Plus the amount was just right, however if there was any left over, it can be kept in the refrigerator for 2 weeks.

I don’t want to share the recipe since I think everyone should really go check out the cookbook. Laura does a really good job at listing out what specific brands and ingredients that she uses. I know this will help because I know how it is to go through all the aisles in a grocery store (non-Asian and Asian) reading the ingredients over and over again just to make sure that there aren’t specific allergens. One thing I wish that the cookbook has was more pictures of the recipes. Since I do know most of the dishes, I guess going on my own memory could work, but a gentle reminder would definitely make it easier for me to know what I am cooking… of course just looking it up on the internet would probably work too.

Making It Wok

18 Jul

The one ingredient that saved me! Yes, that’s a big statement but as a Chinese woman it’s one of those ingredients that just cannot be left out of the pantry. Can you believe regular soy sauce has wheat in it? When I read the ingredients on the soy sauce label, I just stared in disbelief. What am I going to do? I stir-fry everything with a bit of soy and and dash of sesame oil. I am lucky that Mantou isn’t allergic to sesame, phew!

I learned about Tamari very quickly and went to the nearest Asian market near me to find some. I spent a good 20 minutes in the soy sauce aisle reading all the ingredient labels on the soy sauce jars. It was a good day that day when I bought the Wan Ja Shan brand of wheat-free Tamari soy sauce, but when I went back to get another bottle after my first was almost depleted, I was met with a bottle 1/3 of the size that I previously bought! That would be used up in a few days! I could not believe they didn’t carry the large bottle anymore. Now I’m using San-J Gluten-Free Tamari which I buy from Whole Foods.

I make a lot of fried rice at home – minus eggs, and no matter what other ingredients I put in the wok, Mantou is there with his mouth wide open waiting to gobble it up. YUM!