No Recipes vol. 5

No Recipes roundups are a way for me to share food that didn’t quite make the cut to get its own post. While most posts here come with recipes, these roundups capture the ethos of this blog in that cooking is more fun when “coloring outside the lines”.

Perhaps it’s the cold weather but I’ve been on a meat and soup kick this past week. There is one vegan recipe at the bottom, so scroll all the way down if you’re so inclined:-)

Kimchi Jigae (Korean Kimchi Stew)Kimchi Jigae – This is one of my favourite winter stews. It’s a rich, garlicky, spicy concoction made with stock, red pepper, tofu, meat or seafood and of course, kimchi. It’s best made with old (as in about to go bad) fermented kimchi which gives it a slightly tangy flavor and adds some depth, making it the perfect way to polish off the last of a jar. Traditionally it’s made with pork, but I had some beef stock and flank steak on hand, so I went the beef route here.

Chirimen Takikomi Gohan (rice with baby anchovies)Sansho Chirimen Meshi – This is a type of takikomi gohan that’s absurdly simple. Sansho chirimen is something that’s typically eaten on top of rice and is a tsukudani made of baby anchovies and sansho pepper corns(sichuan pepper) cooked in a sweet soy sauce. It’s very flavorful owing to the anchovy, but not fishy at all. For this chirimen meshi I just measured out 2 C of rice in the rice cooker with water then add about about 1/4 cup of sansho chirimen, along with bamboo (or in this case, water chestnut) and turned the rice cooker on.

Sulong TangSulong Tang – This one didn’t go quite as it was supposed to. Sulong Tang is a milky white soup made by cooking beef marrow bones for many hours. As you can see, the soup isn’t milky white. I soaked the bones in several changes of water for a day to get rid of most of the blood, then I par boiled them to get rid of any remaining blood, followed by 6 hours in the pressure cooker. My guess is that the pressure cooker probably turned the soup brown (either from agitation or pressure). It did taste good though. Next time I’ll try it in a crock pot for a slow cook overnight.

Turkey Pho with FishcakeTurkey Pho – This idea was 100% inspired by Heather from Gild the Voodoo Lilly. I used turkey stock along with some star anise, Vietnamese cinnamon, fish sauce, charred ginger, cilantro root, and celery to make the stock, topping it with scallions, cilatro, bean sprouts and fish cake. Not at all authentic, but it came together using stuff that was in the fridge and pantry.

Char Siu Fried RiceChar Siu Fried Rice – With all the char siu experimentation last week, I ended up with a lot of extra char siu. This is one simple way to use up leftover rice and barbecued pork (or really any kind of meat). I seasoned with a bit of oyster sauce and a dash of 5 spice powder.

Sweet Potato CurrySweet Potato Curry – This vegan curry started out with a lot of onions chili peppers and celery caramelized. To that I added some garam masala, ginger and garlic and fried until fragrant. In went some sweet potatoes and veggie stock and it simmered until the potatoes were very tender and the sauce had thickened a bit. I served it with some chapati, an unleavened Indian flatbread which is probably the most simple kind of bread you can make (water and atta flour, rolled out and “baked” in a hot pan).

  • http://www.cococooks.blogspot.com/ courtney

    Great idea to post in a roundup form. I have a lot of recipes and such that I dont want write whole posts on, but deserve a mention.Shame about the Tang. But it looks like you got a a very rich and perfect stock.

  • http://www.cococooks.blogspot.com/ courtney

    Great idea to post in a roundup form. I have a lot of recipes and such that I dont want write whole posts on, but deserve a mention.Shame about the Tang. But it looks like you got a a very rich and perfect stock.

  • http://www.cococooks.blogspot.com courtney

    Great idea to post in a roundup form. I have a lot of recipes and such that I dont want write whole posts on, but deserve a mention.Shame about the Tang. But it looks like you got a a very rich and perfect stock.

  • http://www.brooklynfarmhouse.com/ megan

    LOVE the turkey pho idea. Good idea for leftovers for t-giving next year.

  • http://www.brooklynfarmhouse.com/ megan

    LOVE the turkey pho idea. Good idea for leftovers for t-giving next year.

  • http://www.brooklynfarmhouse.com megan

    LOVE the turkey pho idea. Good idea for leftovers for t-giving next year.

  • http://manggy.blogspot.com/ Manggy

    Char siu fried rice! That is amazing comfort food right there.
    Though the sulong tang didn’t come out as expected, doesn’t brown food automatically trump white in the flavor department? :P

  • http://manggy.blogspot.com Manggy

    Char siu fried rice! That is amazing comfort food right there.
    Though the sulong tang didn’t come out as expected, doesn’t brown food automatically trump white in the flavor department? :P

  • http://www.everydaycookin.blogspot.com/ Darius T. Williams

    Wow – all these are making me hungry!

  • http://www.everydaycookin.blogspot.com Darius T. Williams

    Wow – all these are making me hungry!

  • http://www.sugarbar.org/ diva

    i am liking the fried rice and sweet potato curry. think i’ll give the latter a try as i really love the dish just looking at it! i find adding chinese 5 spice to rice dishes really rewarding as it gives it such depth! also try it on pork fillets. man, was that heaven in my mouth :) x

  • http://www.sugarbar.org/ diva

    i am liking the fried rice and sweet potato curry. think i’ll give the latter a try as i really love the dish just looking at it! i find adding chinese 5 spice to rice dishes really rewarding as it gives it such depth! also try it on pork fillets. man, was that heaven in my mouth :) x

  • http://www.sugarbar.org diva

    i am liking the fried rice and sweet potato curry. think i’ll give the latter a try as i really love the dish just looking at it! i find adding chinese 5 spice to rice dishes really rewarding as it gives it such depth! also try it on pork fillets. man, was that heaven in my mouth :) x

  • http://www.eatingclubvancouver.com/ [eatingclub] vancouver || js

    Good to know that I can use “slightly off” kimchi LOL. I have been afraid to use it and threw some out.

  • http://www.eatingclubvancouver.com [eatingclub] vancouver || js

    Good to know that I can use “slightly off” kimchi LOL. I have been afraid to use it and threw some out.

  • http://www.practicallydone.com/ helen

    oh Marc, you must post the recipe for your Kimchi Jigae! It’s been snowing in Vancouver for days, and I’d die for some of that!

  • http://www.practicallydone.com helen

    oh Marc, you must post the recipe for your Kimchi Jigae! It’s been snowing in Vancouver for days, and I’d die for some of that!

  • marc

    Courtney, it also takes the pressure off having to cook something new every day:-)

    Megan, thanks, but the credit for that one really goes to Heather for the idea.

    Manggy, it is a great comfort food isn’t it? Yea the flavor was good, but I guess isn’t kinda like having a bechamel turn brown…

    Darius, now you know how I feel when I check out your blog:-)

    Diva, I love 5 spice on pork fillet’s I usually do them with 5 spice garlic, fish sauce and a little sugar.

    JS, yea, “slighty off” kimchi is the best for this as long as there’s no fuzzy green stuff growing on top:-)

    Helen, I’ll post one as soon as I get some more kimchi (probably after I get back from a holiday trip).

  • marc

    Courtney, it also takes the pressure off having to cook something new every day:-)

    Megan, thanks, but the credit for that one really goes to Heather for the idea.

    Manggy, it is a great comfort food isn’t it? Yea the flavor was good, but I guess isn’t kinda like having a bechamel turn brown…

    Darius, now you know how I feel when I check out your blog:-)

    Diva, I love 5 spice on pork fillet’s I usually do them with 5 spice garlic, fish sauce and a little sugar.

    JS, yea, “slighty off” kimchi is the best for this as long as there’s no fuzzy green stuff growing on top:-)

    Helen, I’ll post one as soon as I get some more kimchi (probably after I get back from a holiday trip).

  • http://whiteonricecouple.com/blog White On Rice Couple

    Marc, I’m really loving these round-ups! It’s so awesome to see a whole feast from you in one post!
    I’m really digging the kimchi jigae and the turkey pho!! All looks, oh so good…

  • http://whiteonricecouple.com/blog White On Rice Couple

    Marc, I’m really loving these round-ups! It’s so awesome to see a whole feast from you in one post!
    I’m really digging the kimchi jigae and the turkey pho!! All looks, oh so good…

  • http://pikeletandpie.com/ lili – pikelet and pie

    I am new to your blog (which is all kinds of excellent), and I am enamoured with your idea of a ’round-up’. I was just looking through my photos and found so many would-be posts that didn’t quite make the cut. I think I might institute something similar on my blog, though I will have to come up with a different name, round-up has bad connotations for this girl from the (organic) farm.
    Great!

  • http://pikeletandpie.com lili – pikelet and pie

    I am new to your blog (which is all kinds of excellent), and I am enamoured with your idea of a ’round-up’. I was just looking through my photos and found so many would-be posts that didn’t quite make the cut. I think I might institute something similar on my blog, though I will have to come up with a different name, round-up has bad connotations for this girl from the (organic) farm.
    Great!

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!