Archive for the ‘asian’ Category

so, here’s a little secret about me most people don’t know… i hate to see my meat with it’s whole body intact. i don’t like to think of my food as a living thing, i prefer to wallow in my fantasy that nothing was ever killed for my food. small cornish game hen, shrimp with heads, small fish, i just can’t do it. i know some people believe that you should be ‘in touch’ with where your food comes from, or kill it even, but anything pet- size or with a body somewhat intact gnaws at my deluded, self- serving denial. it’s probably why i don’t eat much meat and insist almost exclusively on buying my protein in non-desrcript lumps. so, imagine my surprise after asking the nice lady at the asian seafood store to yes, please, ‘cut’ my fish, when she merely disemboweled it, kinda, and sent me home with a fish face. flora was looking on so i put up as brave a face as possible as i beheaded it and attempted to filet it; i do believe one should be able to face the realities of where we get our meal; hopefully she will not be the wincer i am.

flora insisted on making the marinade. i suggested some blonde miso and kirin, but she did the rest. the marinade caramelized perfectly under the broiler; it was amazing. so here’s what she [told me she] put in it: seaweed paste, soy sauce, sesame oil, grated ginger, olive oil, and rice vinegar. it was quite thick, like a heavy vinaigrette, and we simply spread it on the filets and threw it under a hot broiler.

i made some baby bok choy to go with. they were absolutely tiny, about 2″ long. i washed them…

i put the baby bok choy in a hot skillet with olive oil and put a lid on it. the residual water from washing them created enough moisture to steam them without making them soggy. after a few minutes i removed the lid, stirred them, and returned the lid tot he pot. i did this a few times until they were tender but still firm in the light parts. i added the juice of half a lemon, sliced scallions, chopped cilantro, salt, and pepper. it was great with the salty, bold fish flavors; light and delicate, but tangy. a little olive oil would have been nice, too.


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who couldn’t use a little extra iodine at a time like this? seaweed is full of iodine and also contains calcium, magnesium, potassium, iron, chromium, and copper. and it naturally reduces or eliminates radioactive elements and heavy metal contaminants from our bodies!!!

this is the kind i used. it’s sea kelp and looks like grey linguini before being reconstituted.

i took about 1/3 of the package, poured boiling water over it, and let it sit for an hour. i drained the water and added about 2 T sesame oil, 1 T canola oil, some tamari [or soy], finely minced ginger, chopped scallions, about 1 T seasoned rice vinegar, a little ume plum vinegar, toasted sesame seeds, and sea salt. couldn’t be easier; couldn’t be better for you… play with the amount of ingredients until you like it…

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the problem with my newly remodeled kitchen, not much else is getting done around the castle. the moat is nearly dry, the turret needs dusting, you get the picture…


this slaw is a one-pan dish, my favorite. serve it warm.

heat to very hot temp (just before smoking point): 1 T each: coconut oil, grape seed oil and sesame oil. put into skillet 1/2 of a large white cabbage, shredded. allow to sit for a minute to brown, then with tongs, toss. allow to brown again. continue until cabbage just starts to turn limp, then remove from heat.

add: 1/4 c rice vinegar, 2 T mirin, 1-2 T chili oil, 1T seaweed flakes, 1-2 T soy sauce
[to taste], juice of 1/2 a lemon, 1 T toasted sesame seeds, 2 t sea salt, ground black pepper, chopped parsley, 1 t sugar. garnish with chopped toasted almonds, if you like.


slice 1 english cucumber, thinly. in a small pan combine: 1/2 c good, fragrant vodka [try your local distillers], 1/4 c rice vinegar, 1 T olive oil, 3 smashed, dried juniper berries, a 1/2 inch square cube of ginger, peeled, 2 T mirin or sake, 1 t sea salt, and
1 T sugar. simmer for 3 to 4 minutes, do not allow to reduce. pour over sliced cucumbers, remove juniper berries and ginger, and add freshly ground pepper.

this can also be combined with thin slices fennel and/or jicama. serve warm or chill.

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