Caramelized Kimchi & Sriracha Stir-fry Ramen with Char Siu Aubergine

The other day I was so busy with meetings that I didn’t have time to have lunch. So I quickly stopped by my Asian store on my way home to grab an instant ramen soup. They sold some with with kimchi so I thought of making something similar but in stir-fry form. I love Chinese BBQ pork but I wanted to make a vegetarian version of it, so I made it with aubergine instead. I caramelized the kimchi for extra depth of flavor and added some sriracha for some heat.

This recipe serves 2.

Ingredients:

For the aubergines:

2 medium aubergines, chopped into small cubes

1/4 cup of char siu sauce (Chinese bbq sauce)

2 tablespoons of soy sauce

2 tablespoon of sesame oil

1 teaspoon of Chinese five spice powder

1 tablespoon of white vinegar

For the ramen:

2 tablespoons of sesame oil

½ a red onion, finely chopped

1/2 cup of kimchi, finely chopped

2 tablespoons of finely chopped ginger

2 cloves of garlic, minced

2 tablespoons of hoisin

2 tablespoons of soy sauce

1 tablespoon of oyster sauce

1 tablespoon of sriracha (or more to taste)

Extras:

300grs of ramen noodles

2 eggs

Sesame seeds

Chopped chives

 

For the Char siu aubergine: Mix the chopped aubergine with the char siu sauce, soy sauce, sesame oil, Chinese five spice powder and vinegar. Place it on a large pan (preferably non-stick pan) over medium heat. Cook for about 14 minutes. Stirring from time to time. You want it to caramelize, so flatten it with a spatula to get them in a single layer. This way they will get nicely browned. Set it aside.

For the 7 minute eggs: Place the eggs in a saucepan over medium heat and add boiling water. Boil them for 7 minutes. Remove the shells and slice them in half.

For the ramen: Place the sesame oil, onion, kimchi and ginger in a large pan over medium-low heat. Let it caramelize for about 6 minutes, stir constantly so it doesn’t burn. Then add the garlic cloves and stir-fry for another minute. Remove it from the heat.

Boil the ramen noodles as instructed on the package. Drain them.

Once the noodles are cooked; add the hoisin, soy sauce, oyster sauce and sriracha to the pan with the kimchi. Mix well over medium heat. Then add the noodles and mix until they are coated in the sauce.

Serve the ramen with the char siu aubergine and soft boiled egg. Sprinkle some chives and sesame seeds.

I also served them with some pickled daikon that I made the night before (I juts pickled it in white vinegar with salt, sugar and chopped chili).

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Pork, Pineapple & Water Chestnut Noodle Stir-Fry

These past weeks have been so busy and with not that much time to cook, stir-fry dishes are always a savior. We are extending our apartment and the building was supposed to have been finished in October, but now it looks like it is going to be finished around the beginning of January. This kinda sucks since we were looking forward to celebrating our first Christmas in our new finished house. Our living room and kitchen have been full of boxes since we moved in, but hopefully it will all be done soon.

Going back to the stir-fry, I made it with minced pork. But if you would like to keep it vegetarian, it would also go well with soya mince or any vegetable that would like.

This recipe serves 3.

Ingredients:

300gr of minced pork

1 ½ cup of diced fresh pineapple

1 sweet pepper, finely chopped

250gr of water chestnuts, finely chopped (I used frozen ones, thawed)

1 tablespoon of vegetable oil

2 cloves of garlic, minced

1 tablespoon of fresh ginger, minced

½ teaspoon of Sichuan pepper powder

2 tablespoons of chili bean sauce

4 tablespoons of soy sauce

2 tablespoons of sesame oil

3 tablespoons of hoisin sauce

2 tablespoons of oyster sauce

75grs of bean sprouts

3 spring onions

325grs of rice noodles

Extras:

Sesame seeds

Spring onion

 

First prep and chop all of your ingredients. Then cook the rice noodles as instructed on the package.

Place one tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the minced pork and Sichuan pepper powder. Cook for about 3 minutes while stirring until it gets browned. Then add the garlic, ginger and chili bean sauce. Cook for an extra minute while stirring.

Then add the pineapple, sweet pepper and water chestnuts. Cook for 2 minutes. Add the soy sauce, sesame oil, hoisin, oyster sauce, bean sprouts and spring onions. Mix well and then add the cooked noodles. Stir-fry till the noodles are well coated in the sauce.

Serve straight away with extra spring onions and sesame seeds. Enjoy!

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Black Rice, Bimi & Pineapple Stir Fry

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I had been eating this stir fry for two days in a row. I made two large batches to eat throughout the day. It is so easy to make and black rice is so healthy. I am trying to make simpler recipes at the moment since we are busy with the renovations of the new apartment and we need to start packing. We need to leave our current rental apartment at the end of the month and now time is ticking. So easy meals like this one, which I can just reheat in the microwave are a life saver.

This recipe serves 2 -3 people

Ingredients:

¾ cup of black rice

4 cups of vegetable stock (hot)

½ of a pineapple, cored and chopped into pieces

2 sticks of lemongrass, (white part only) finely chopped

1 ½ tablespoons of minced ginger

2 small bird’s eye chili, finely chopped

1/3 cup of cashew nuts, chopped

200grs of bimi, chopped

4 tablespoons of oyster sauce

1 teaspoon of fish sauce

2 tablespoons of sesame oil

2 tablespoons of vegetable oil

 

Start by rinsing the black rice under cold water. Then place it in a medium saucepan with the vegetable stock and let it cook covered for about 45 minutes over medium-low heat until most of the liquid has evaporated and the rice is cooked. Then turn off the heat and let it sit covered for 10 minutes.

Place the sesame oil and vegetable oil in a large pan or wok over medium heat. Once it is hot, add the lemongrass, chili and ginger. Cook for a minute and then add the bimi, pineapple and cashew nuts. Stir-fry for a few minutes until the bimi is cooked. Then add the oyster sauce, fish sauce and black rice. Stir fry it for a couple of minutes. Then adjust the seasoning to your liking. Enjoy!

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Korean-Style Pork Meatballs with Stir-fried Noodles

noodles

This is an Asian version of spaghetti and meatballs. Juicy meatballs are coated in a sauce made with Korean chili paste, grated pear and other Asian ingredients. Because of the thick sauce for the meatballs, I kept the stir-fried noodles very simple.

This recipe makes about 19 meatballs and serves 3.

Ingredients:

For the meatballs:

500gr of minced pork

1 spring onion, finely sliced

1 tablespoon of minced ginger

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon of sesame oil

¾ cup of panko

Salt

1 tablespoon of vegetable oil

For the Korean-style sauce:

1 tablespoon of Korean chili paste (Gochujang)

1 pear, peeled & shredded

1 tablespoon of brown sugar

2 tablespoons of soy sauce

1 tablespoon of minced ginger

2 tablespoons of sesame oil

1 tablespoon of hoisin

Juice of ½ a lime

Pinch of salt

For the stir-fried noodles:

200gr of noodles of your choice (I used glass noodles)

3 ½ tablespoons of oyster sauce

3 tablespoons of soy sauce

2 tablespoons of sesame oil

1 spring onion, chopped

1 tablespoon of ginger syrup (if you can’t find it, you can use some minced ginger and some honey, or make a simple syrup infused with fresh ginger)

Extras:

Chopped chives

Sesame seeds

 

Start by making the meatballs. In a bowl, mix the minced pork with the spring onion, ginger, garlic powder, onion powder, sesame oil, panko and salt. Then using your hands, shape the mixture into meatballs. This will make about 19 meatballs; just don’t make them too big otherwise they will take longer to cook.

Place 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Once the oil is hot, brown the meatballs. Try to brown them evenly.  Then transfer them to a plate and set them aside. Don’t clean the pan.

Blend all of the ingredients for the Korean-style sauce until smooth. Pour the sauce in the same pan where you browned the meatballs over medium heat. Add the meatballs and cook for about 5 minutes, stirring carefully so each meatball is evenly coated in the sauce.

Cook the noodles as instructed on the package. Heat up a pan or wok over medium heat. Once it is hot add the oyster sauce, soy sauce, sesame oil, spring onion and ginger syrup. Stir to mix it and then add the noodles. Stir-fry it for 1 to 2 minutes.

Divide the noodles among 3 plates. Then add the meatballs and the sauce. Finish it with some chopped chives and sesame seeds. Enjoy!

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Kimchi Fried Rice

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I made this for lunch a few days ago to make use of the kimchi I had in the fridge. I got many comments asking me to post the recipe, so here it is. It is very simple and you can add pretty much anything that you have in the fridge, which is what I did.

This recipe serves 1 but you can easily double it.

Ingredients:

2 cups of cooked rice

2 tablespoons of vegetable oil

1/3 cup of kimchi, chopped

1 tablespoon of ginger syrup

1 teaspoon of sesame oil

1 tablespoon of oyster sauce

3 tablespoons of soy sauce

1 teaspoon of Korean chili paste (optional)

A handful of bean sprouts

1/3 of a cup of shredded kale

A handful of edamame, I get it frozen so I just place it in the microwave for 1-2 minutes.

1 teaspoon of black sesame seeds

2 radishes, thinly sliced

1 fried egg

Other nice extra:

A handful of Broccolini sauteed in sesame oil

 

Mix the ginger syrup, sesame oil, oyster sauce, Korean chili paste and soy sauce in a bowl.

Place the vegetable oil in a pan or wok, over medium heat. Once the oil is hot, add the rice and kimchi. Stir-fry for 2 minutes. Then add the sauce, bean sprouts and kale, stir-fry it for about 3 minutes.  Then add the edamame and mix well.

Serve it with a fried egg, radishes and some black sesame seeds.

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Kale Coconut Fried Rice with Sriracha & Lime and Crispy Tofu

kale coconut rice

I had read that you can make whipped cream with coconut milk. For me, it didn’t work out. I read that you need to leave a can of coconut milk in the fridge overnight and that the next day when you open it; the cream would have separated from the water. I read that it had to be full fat and have no preservatives for it to work. After opening many different cans of coconut milk the day after, I still found that it didn’t separate. So I had a lot of opened coconut milk cans to spare. I made this stir-fried rice with one of them. It is a very healthy dish, and very filling too. I really liked the texture that the kale gave to the dish. It makes for a great lunch the next day. It is better if you make the rice the night before, just so it is less sticky to stir-fry. But if you don’t have the time, don’t worry about it. It will still turn out great. This recipe serves 3.

kale coconut

To make the coconut rice you will need:

170grs can of coconut milk (you can also use low fat coconut milk)

Basmati rice to fill the empty 270grs can

Boiling water to fill the empty 270grs can

Pinch of salt

For the fried rice:

Coconut rice (preferably from the night before)

4 cups of shredded kale

1 ½ tablespoons of ginger, chopped

1 clove of garlic, minced

2 spring onions, chopped

10 radishes, thinly sliced

2 tablespoons of coconut oil

For the sauce:

3 tablespoons of Sriracha sauce

Juice of 2 limes

3 tablespoons of soy sauce

For the Tofu:

300gr firm tofu

1 cup of cornmeal

Salt

Pepper

Lemon pepper

2 tablespoons of coconut oil, or vegetable oil

Toppings:

6 baby Paksoy

3 fried eggs

 

To make the coconut rice, place the rice, coconut milk, boiling water and salt in a medium saucepan. Start on medium heat until it starts to boil. Give it a good stir. Then reduce the heat to low, cover and let it simmer for about 15 minutes, until the liquid is absorbed. Remove from the heat.

In a large bowl, mix the coconut rice with 4 cups of shredded kale.

In small bowl, mix the sriracha, lime juice and soy sauce. Set aside.

Slice the tofu about the same size as fish sticks. Pat the tofu dry with paper towels.

Mix the cornmeal, some salt, pepper and lemon pepper on a plate. Coat the tofu pieces in this mixture.

In a large pan, melt 2 tablespoons of coconut oil. Over medium-high heat, pan fry the tofu until it is golden and crispy on both sides. Set aside.

Melt 1 tablespoon of coconut oil in a large pan. Over high heat, stir fry the baby paksoy. Season with salt, then remove from the pan and set aside.

Fry 3 eggs.

Add 2 tablespoons of coconut oil to the same pan. Over medium-high heat, add the ginger, garlic, spring onion and radish. Stir fry for 1 minute and then add the coconut rice mixed with kale. Stir fry for about 2 minutes and then add the sauce. Stir fry for another minute.  Then remove from the heat.

Divide the rice between 3 plates. Serve with 2 baby paksoi, a fried egg and some of the crispy tofu.