April 28, 2012
Total time: 25 minutes, plus cooling time Servings: This makes about 1½ cups chile oil Note: Adapted from "China Moon Cookbook" by Barbara Tropp. 1/3 cup dried red chile flakes 3 tablespoons fermented black beans, unrinsed and coarsely chopped 2 large cloves garlic, slightly crushed 1 tablespoon minced fresh ginger 1 1/4 cups canola oil 3 tablespoons sesame oil 1. In a small saucepan, combine the chile flakes, fermented black beans, garlic, ginger, canola and sesame oils.
May 19, 2012 |
Dear SOS: My wife and I recently dined at the 14K restaurant at the Crowne Plaza in Washington, D.C., during happy hour, and we had the most wonderful and addictive ahi tuna tartare. We had it every day we were there. Can you please get the recipe for this? It seems like a simple five- or six-ingredient dish with fried wontons, but I just cannot seem to figure it out. Thank You, Matt Euen West L.A. Dear Matt: Simple yet bold with bright, fresh flavors, this dish makes the perfect appetizer whether you're planning for company, a party or even an intimate meal.
August 18, 2011 |
Dear SOS: My wife and I had Chi Dynasty in Studio City recommended to us. We went there last Saturday and had three appetizers, one of which was the Chinese chicken salad. Its menu professed that it was "voted best in town. " I'm not sure who did the voting, but I can certainly say it was one great salad! Can you get the recipe? John Goodman Oak Park Dear John: Chi Dynasty was happy to share its recipe with us, which we've adapted below. Chi Dynasty's Chinese chicken salad Total time: 40 minutes Servings: 4 to 6 Note: Adapted from Chi Dynasty in Studio City.
November 22, 2006 |
Total time: 35 minutes including marination Servings: 8 to 10 2 chipotle chiles in adobo sauce 1/4 cup sesame seeds 1/2 cup tequila 3 tablespoons olive oil 3 tablespoons sesame oil 2 large cloves garlic, minced 4 scallions, green part only, thinly sliced 1/2 cup chopped cilantro 1 teaspoon dried Mexican oregano, crumbled 1 fillet of wild salmon, 3 to 3 1/2 pounds, about 1 1/4 -inch thick 1 1/2 teaspoons sea...
January 9, 2008
Total time: 45 minutes Servings: Makes 2 cups Note: Adapted from "A Korean Mother's Cooking Notes" by Chang Sun-Young. This can be made a day before serving. 6 Kirby cucumbers 1/2 teaspoon of salt 1 teaspoon of sesame oil 1. Cut off the ends of the cucumbers, then cut them in half crosswise into roughly 2-inch cylinders. Cut each cylinder in half vertically. Using a spoon, carve out much of the flesh with the seeds, leaving behind only the cucumber skin and a thin layer of the attached flesh.
January 9, 2008
Total time: 1 hour, 25 minutes Servings: 4 Note: Kochujang, or Korean red-pepper paste, and thinly sliced beef can be found at Korean markets. 1/4 cup low-sodium soy sauce 2 tablespoons plus 2 teaspoons sesame oil, divided 1 1/2 tablespoons sugar, divided 2 cloves garlic, minced 1 teaspoon crushed roasted sesame seeds 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced ginger 1 pound thinly sliced rib-eye steak 2 cups short grain rice 1 cup julienned carrots (2 inches long)