One of my comfort food is noodles. Homemade, restaurant served or instant noodles. I even remember my officemates gave me a bunch of Chinese instant noodles of Christmas. Since we are current at the heart of Japan town in San Francisco, I am able to access wide variety of noodles, soba, somen, ramen, rice noodles,Chinese noodles and a lot more to discover.
This recipe uses somen noodles and shrimp stock
shrimp heads and skin (wash the heads gently, do not drain all the fats, they make all the flavor)
carrots (cut to pieces)
celery (cut to pieces)
onions (cut to pieces)
dried basil leaves
kombu (a type of dried kelp)
1 tease spoon of white miso paste (just to add more flavor)
scallops (gotten from shell)
shrimp (butterflied cut)
(may also use steamed green shells or manila clams)
salt and pepper
sliced chicken(no bones)
mirin (sweet sake)
To make the stock:
Combine all the stock ingredient in a stock pot and simmer for 1 hr in low heat until all the flavor of shrimps are out , especially from the heads. Add water if necessary to maintain the stock level desired. Pour the stock through a strainer and set the stock aside for the recipe.
1. In a separate pot, sautee garlic in olive oil or sesame oil in high heat.
2. When garlic is about to turn brown, add chicken and
3. When chicken turned pale, add scallops, shrimp fish sauce and pepper, then add sake, continue sauteing until
shrimp turn red.
4. Add the shrimp stock and somen noodles.
5. Simmer until the noodles is done, about 4 to 5 minutes.
6. Finally tastes with salt and pepper.
Serve hot and enjoy (see picture for serving suggestion, top the noodles with shrimp,scallops,kelp and chicken)
Seafood Chicken Noodles
We’ve been to Fisherman’s Wharf in San Francisco for a number of times and we seldom missed the clam chowder since we had it. It is just so good. . . . We usually buy one cup for $5. Last Saturday, 01/22/2011, me and my daughter Louise went for a bay cruise, and went for a clam chowder for a quick snack. This time I looked at the ingredients closer and imagined how would I make it at home. I see tiny cubes of potatoes and it taste milky. I think I got it, so I tried it at home.
My family think it was goooooodddd! So maybe you want to try it at home too.
Mussels (Fresh and cleaned)
potatoes (cubed finer) if you want a little sweet taste, combine sweet potatoes and regular potatoes
milk (whole fresh milk or evaporated milk)
green onions, finely chopped
finely chopped garlic
onions, finely chopped
1. Sautee garlic and onions in olive oil.
2. Add mussels, salt and pepper. Continue the sautee until shells open.
3. Add white wine and continue sauteing.
4. Add enough water enough for the soup.
5. Add add potato and sweet potatoes together.
6. Add butter, half of the milk and simmer until potatoes are soft.
7. While simmering the cubed potatoes. . . .
on a separate small bowl, dissolve potato starch on tap water and set aside.
8. When the potatoes are soft and the soup turned starchy, add the last batch of milk and
the mozzarella cheese and simmer for 5 mins more. .
9. Add Green onions and finally add the dissolve potato starch.
10. Stir until soup thickens a little bit and final taste.
11. Serve hot with sourdough bread or French bread.
Tips: If you bought too much mussels and you can’t cook at one time, store it in a container with ice and refrigerate, do not freeze.
Recently I got lots of cravings on oriental taste.
We just transfered to San Francisco CA, particularly at the heart of Japan Town. It feels like heaven in terms of tastes availability. I am surrounded by vast variety of Japanese, Korean, Chinese, Thai, Vietnamese, Filipino and Farmer’s market. Hundreds of oriental restaurants are within our reach, but I don’t want to spend much to eat good food. So I tried them at home.
So here is one that I can’t stop eating.
Korean: Sweet and Spicy Anchovies - BokkEum
Gochujang Paste:Can be bought from asian, japanese or korean store
Vietnamese Garlic Chili Paste:Can be bought from asian, japanese or korean store
Red Pepper flakes
2 cups Dried anchovies
olive and sesame oil
Korean : 1 tbs Gochujang paste
Vietnamese: 1tbs Chili garlic sauce
Korean: 1 tbs red pepper powder
grated white onion
4 tbs of white wine
4 tbs of water
1. Heat the pan, toss in anchovies for 5 mins until
2. put the heat to low, push the anchovies at the side of the pan.
3. pour some olive oil and sesame oil.
4. add garlic and white onion, stir until light brown.
5. Add soy sauce, water, sugar and wine
6. Then add Gochujang, chili flakes and chili garlic sauce.
7. Mix the sauce with anchovies in a low heat.
9. When all the sauce are mix in and caramelized add the sesame seeds.
Serve as side dish, appetizer and can be stored in the fridge for 2 weeks or more
dried squid, boneless fish, shrimp can be used instead of anchovies