asian cuisine Archives - The Midnight Baker

Ginger Garlic Cucumber Salad

Judith Hannemann — Sat, 30 Jun 2018 23:00:47 +0000

Ginger garlic cucumber salad is perfect for a hot summer day because it’s very cooling. Easy to make too.

Cucumber Salad Goes Asian

Since I love cucumbers and specifically cucumber salad, I’m always jonesing for new recipes.

I’ve made the classic creamy salad and dill varieties for years. Recently, I posted this other Asian cucumber salad which uses different flavors.

Try them all if you like!

Prepping the Cukes

Cucumbers have a lot of water in them. If you don’t get a lot of it out, it’ll make the dressing watery and dilute the flavor somewhat. Of course, if you don’t mind this and you plan to serve the salad immediately, then you can bypass this step.

First of all, I strongly suggest using a mandolin to slice the the cukes. You want them very thin and you just cannot get uniformity using a knife–no matter how good your knife skills are.

Next you lay the slices in a colander and sprinkle with a bit of kosher salt–don’t go overboard; about a teaspoon is enough. Then you have to weight them down. I have a large colander so what I do is place an 8-inch cast iron skillet in a plastic bag and put that on top. Now just let this sit for 30 minutes.

Next step is to lay the slices on some paper towels and blot the cukes to dry them as much as you can. Now you’re ready to make up the salad.

The Dressing

This dressing is ultra simple.

All you have to do is mix the ingredients together. Note that there is no salt in the dressing and that’s mainly because you used it to prep the cucumbers

The Recipe

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Ginger Garlic Cucumber Salad

Ginger garlic cucumber salad is perfect for a hot summer day because it’s very cooling. Easy to make too.

Prep Time30

Total Time30

Course: Salad

Cuisine: Asian

Keyword: cucumber salad, cucumbers, summer salad

Servings: 4

Calories: 126kcal

Author: Judith Hannemann

Ingredients

2 seedless cucumbers i.e. European (see NOTES)
2 tbs kosher salt
3 green onions finely sliced
1 tbs finely minced cilantro

For the Dressing:

1 tsp minced fresh ginger
1 clove garlic minced
2 1/2 tbs vegetable oil
1 tbs low-sodium soy sauce
2 tsp dark sesame oil
1 tsp sugar

Instructions

Slice cucumbers very thinly. A mandolin is best for this.
Place sliced cucumbers in a colander and sprinkle with the kosher salt. Toss so they are well coated. Set the colander in the sink so they drain. Let stand 15-20 minutes.
Lay the cucumber slices on a kitchen towel and pat to dry; place them in a large bowl then add the green onions and cilantro.
For the dressing: Mix the sugar, ginger, garlic and soy sauce in a small bowl until sugar is dissolved. Whisk in the oils then pour over cucumber slices and toss to coat.
Refrigerate until ready to use. This salad will keep about 2 days but the dressing will get a bit watery (but still taste good).

Notes

Don’t use regular cucumbers (store bought) because they are waxed. Kirby’s (pickling cucumbers) are a good substitute for the European ones.

Nutrition

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Thai Eggplant with Basil & Tomatoes

Judith Hannemann — Tue, 09 May 2017 23:00:27 +0000

This Thai eggplant is the Asian version of ratatoulle and it’s fast and easy too.

Thai Eggplant: The Perfect Light Meal

With the summer almost upon us and if you’re like me, you’re looking for quick-cooking meals that are light and don’t heat the kitchen.

This “meatless” meal may be just what you’re looking for. Technically it’s not vegan nor vegetarian because it contains chicken stock and fish sauce. To make it vegan/vegetatian, you can substitute the chicken stock for vegetable stock and leave out the fish sauce entirely.

Even Cooking The Noodles Won’t Heat Your Kitchen

There’s several ways to cook rice noodles, and some do involve cooking.

However, one of the best methods is putting them in a bowl and pouring boiling water over them. More about this method is explained at Kitchn and trust me, it’s easy!

Crank Up The Heat–If You Wish

You don’t have to limit yourself to the 1-2 jalapeños called for in the recipe. You can use as many as you want.

Thai chilis or Carolina Reapers may also be used to replace the jalapeños or in addition to them if you are brave!

Use Unrefined Coconut Oil

This is one ingredient I’d caution not to substitute.

Unrefined coconut oil will impart a wonderful and light flavor to the food where neutral oils will not. The end result will not be as good.

I buy the organic variety of coconut oil. It’s a bit pricy, but it’s something that has many uses in addition to cooking. I’ve often used it on my hands when they get dry irritated during the winter. Coconut oil is also the base for many cosmetics and lotions, if you’re inclined to make your own beauty products.

The Recipe

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Thai Eggplant with Basil & Tomatoes

This Thai eggplant is the Asian version of ratatoulle and it’s fast and easy too.

Prep Time10

Cook Time10

Total Time20

Course: side dishes, skillet dinners

Cuisine: thai

Keyword: asian recipe, eggplant recipes, skillet dinner

Servings: 4

Calories: 125kcal

Author: Judith Hannemann

Ingredients

1 large eggplant coarsely cubed don’t peel
2 large Roma plum tomatoes, chopped coarsely
1 tbsp minced garlic
1-2 jalapeño peppers sliced (see NOTES)
1 cup loosely packed basil coarsely chopped (see NOTES)
2 tbsp coconut oil

SAUCE

1/2 cup chicken stock
1/4 cup low-sodium soy sauce
1 tbsp fish sauce
1 tsp cornstarch

Instructions

Heat a large skillet over medium-high heat. Add the coconut oil and let it melt.
Place the eggplant in the skillet and cook over medium-high heat until it starts to brown; about 3 minutes.
Add the tomatoes, garlic, jalapeño and basil; stir well.
In a small bowl, mix the sauce ingredients and add to the pan, stirring well. Let the sauce bubble then cook for 1 minute.
Garnish with additional coarsely chopped basil and serve over wide rice noodles.

Notes

You may seed the jalapeño to reduce it’s heat.
If you can find Thai basil, that works even better in this recipe

Nutrition

*Adapted from BHG

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Shrimp with Bok Choy

Judith Hannemann — Tue, 09 Jul 2013 22:00:00 +0000

Shrimp with Bok Choi

Indescribably delicious and healthy too!

This is a recipe I developed for the Gastrolux® folks.

It shouldn’t come as a surprise to readers here that I’m into Asian cooking…so I was MORE than happy to test their FANTASTIC wok and come up with some dishes for them.

You can easily substitute chicken for the shrimp here and it would be just as good–and another dish too!

The Recipe

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Shrimp with Bok Choy

Prep Time10

Cook Time10

Course: Main, Main Course

Cuisine: Asian

Keyword: bok choy, quick asian dinners, shrimp stir fry

Servings: 4

Calories: 114kcal

Author: Judith Hannemann

Ingredients

1 lbs large shrimp peeled and de-veined
1 large onion quartered
2 cloves garlic crushed
4 cups bok choi sliced
1 tbs oil

sauce:

1 1/2 cups rich chicken stock
2 tbs dry sherry
1/2 tsp dark sesame oil
1/2 tsp grated ginger
1 tbs soy sauce

thickener:

2 tbs cornstarch
1/4 cup water

US Customary - Metric

Instructions

Mix all sauce ingredients in a small bowl; set aside. Mix thickener ingredients in a small glass; set aside.
Heat wok/skillet over medium heat.
Add oil and heat until oil shimmers. Add garlic, onion and bok choy and stir with non-metal utensil constantly for 2 minutes.
Add shrimp and when it begins to turn pink, add sauce ingredients, stir and bring to a boil. Boil 2 minutes.
Stir the cornstarch and water again to blend. Add to the wok and stir constantly until mixture bubbles. Reduce heat and cook for 2 minutes. Serve immediately over rice.
Serves 4

Nutrition

Shrimp with Bok Choi

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Asian Spinach

Judith Hannemann — Wed, 27 Mar 2013 00:00:00 +0000

Asian Spinach

So easy, yet so tasty. Spinach haters may give this one a go.

This Asian spinach is so easy to prepare.

It takes less than 5 minutes to make and will be a hit with the entire family.

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Asian Spinach

So easy, yet so tasty. Spinach haters may give this one a go.

Prep Time5

Cook Time2

Total Time7

Course: side dishes

Cuisine: Asian

Keyword: asian spinach, spinach

Servings: 4

Calories: 50kcal

Author: Judith Hannemann

Ingredients

1 tbsp oil
2 cloves garlic crushed
1 bag about 4-5 cups baby spinach or regular spinach, washed and de-stemmed
1/2-1 tsp coarse sea salt

Instructions

Heat oil and crushed garlic over high heat in large saucepan. Oil must be heated almost to the smoke point. Swirl pan constantly, and remove and discard garlic when it starts to turn golden.
Place spinach in hot oil and stir constantly, maybe for 1 minute. Add salt and stir. Spinach will wilt down to 1/2 the original amount.
Serve immediately. Makes about 4 servings.

Nutrition

Asian Spinach

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