Korena in the Kitchen

  • Home
  • Recipes
  • About
  • Contact
You are here: Home / Archives for Asian

Daring Bakers: Asian Coconut Custard Buns

February 27, 2015 By Korena in the Kitchen 7 Comments

Asian Coconut Custard Buns | Korena in the KitchenThe February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.

This month’s Daring Bakers’ Challenge recipe is known by many names – bao, mantou, nikuman, siopao and others – but the common denominator is that is it an Asian-style bun, stuffed with a filling (often Chinese bbq pork) and baked. At first I wasn’t too excited because I had so recently made the steamed version of this recipe with the Sourdough Surprises group, but then I remembered Suz’s custard-filled steamed buns, and suddenly I knew that I wanted to make a baked version.

Asian Coconut Custard Buns | Korena in the Kitchen…

Read More »

Filed Under: Bread, Daring Bakers / Daring Kitchen Challenges, Recipes Tagged With: Asian, baking, bread, coconut, custard, Daring Bakers, tang zhong, yeast

Cedar Planked Teriyaki Chicken

November 22, 2012 By Korena in the Kitchen 6 Comments

Contrary to the image that might pop into your head when you think “Canadian winter“, on the West coast of Canada it doesn’t actually get super snowy and impossibly cold – it mostly just gets super rainy and only rather cold. This means that, among other things, it is still totally possible to grill or barbeque outside through the winter. Which explains how I found myself cooking cedar planked teriyaki chicken on the barbeque on a drizzly November day. Read the rest of this post at the SeaChange blog! 🙂

Happy Thanksgiving to those of you in celebrating today in the US (or elsewhere, for that matter!) 🙂

Filed Under: Main Dishes, Recipes Tagged With: Asian, barbequing, cedar grilling plank, cedar planked chicken, dinner, food, grilling, guest post, homemade teriyaki sauce, recipe, SeaChange Canadian Gifts, teriyaki chicken

Crispy Pork and Hot & Sour Rhubarb Sauce with Noodles

March 30, 2012 By Korena in the Kitchen 11 Comments

I usually think of rhubarb as a really great companion to strawberries in a pie or crisp, but its slightly acidic, slightly sweet flavour lends itself well to applications other than dessert. I have a freezer full of rhubarb from last year, and seeing as rhubarb season is almost upon us once again, I figured I had better use some of it up. Inspired by the rhubarb meatballs in Kate’s weekly meal plan at Venison for Dinner, I did a Google search for a sweet and sour sauce made with rhubarb and came across a recipe by Jamie Oliver for “My Favorite Hot and Sour Rhubarb with Crispy Pork and Noodles”. Being at home sick for a few days last week, I ended up watching a lot of Jamie on the Food Network, which cemented my gigantic crush on him and made me only too happy to try this recipe. Pieces of pork are baked in a sauce of pureed rhubarb, chilis, honey, and Asian flavours, then the pork is shallow-fried until crispy and served with the sauce over noodles, topped with what Jamie calls “interesting cresses”. I think what he means by this is micro greens, however my local grocery store isn’t so posh, so I ended up using bean sprouts and sunflower sprouts.

Look at those interesting cresses!

Jamie uses pork belly in his recipe, but I used pork shoulder instead (pork butt would work too). This was SO GOOD! The rhubarb sauce is tangy and flavourful, the pork is tender yet crisp, and the “interesting cresses” add a good dose of freshness and crunchy texture. It requires a bit of foresight to make because the pork takes at least an hour in the oven, but it’s definitely going on the “make again” list!

Crispy Pork and Hot & Sour Rhubarb Sauce with Noodles

Adapted from Jamie Oliver. Serves 2.

Preheat the oven to 350˚F. In an 8-inch square roasting pan, place:

500 grams boneless pork shoulder or butt, cut into 1 1/2-inch pieces

Sprinkle the pork with salt and pepper and set aside.

In a food processor, combine:

200 grams chopped rhubarb (fresh or frozen and thawed)

2 tbsp liquid honey

2 tbsp soy sauce

2 cloves of garlic, roughly chopped

1/2-inch chunk of ginger, peeled and roughly chopped

1 fresh red chili, de-seeded and chopped, OR 1 tsp chili paste (such as sambal oelek)

heaping 1/2 tsp Chinese 5-spice powder

Process until smooth (or as Jamie says, “wazz it up!”).

Pour the rhubarb mixture over the pork and cover the pan with foil.

Pretty unattractive but delicious anyway!

Bake in a 350˚F oven for 60-90 minutes, until the pork is tender.

Remove the pork from the pan and scrape off as much rhubarb sauce as you can.

Place the rhubarb sauce in a pot and bring to a simmer to thicken if needed. Adjust the seasoning to taste – I added a little more honey and soy sauce and a dab of chili paste.

For the crispy pork, pour enough vegetable oil in the bottom of a wok or large pan to cover it 1/4-inch deep, and heat it over medium. When the oil is hot, add the pork pieces (I did this in two batches so as not to crowd the pan). Fry on both sides until brown and crispy, then set aside on paper towels to drain.

For the noodles, put a large pot of water on to boil while the oil heats. When you fry the pork, place about 175 grams of dry Asian egg noodles in the boiling water and cook until al dente.

To serve, divide the noodles between two bowls and spoon over the rhubarb sauce and crispy pork.

Top each bowl with:

a handful of “interesting cresses” such as bean sprouts and sunflower sprouts

sliced green onions (I forgot these)

seeded and chopped red chili

cilantro leaves

lime wedge

Mix it all up and dig in!

Filed Under: Main Dishes, Recipes Tagged With: Asian, dinner, hot and sour, Jamie Oliver, noodles, pork, recipe, rhubarb

Summer Salad Rolls with Peanut Sauce

June 30, 2011 By Korena in the Kitchen 12 Comments

Salad rolls are one of my favorite things to eat in the summer: fresh vegetables, delicious peanut sauce, and eating with my hands. I made a big plate of these for dinner and Nate and I ate them all (well, there’s one left). They are that good. If you’re not going to scarf down an entire plate for dinner, they make a great appetizer or potluck food!I used red pepper, mango, green onions, lightly steamed snow peas, shredded carrots, mint leaves, and imitation crab in these rolls, but you could put basically anything in them: steamed asparagus, bean sprouts, pea shoots, cucumber, avocado, lettuce, cilantro, basil leaves, cooked prawns, shrimp, or scallops, grilled chicken, pork, or beef (leftover steak would be delicious!)… The only ingredients that are not up for interpretation are the rice noodles and rice paper wrappers. I always eat salad rolls with peanut sauce and sweet chili sauce, but again, totally up to your own preference. I’ve included my favorite peanut sauce recipe – I could eat this stuff by the bowlful….

Read More »

Filed Under: Main Dishes, Recipes Tagged With: Asian, cooking, food, peanut sauce, recipe, rice noodles, rice paper, salad rolls, summer, vegetables

Things I made this week

March 31, 2011 By Korena in the Kitchen 3 Comments

I got the April issue of Bon Appetit in the mail last week, and it is full of delicious recipes that I wanted to try immediately. So, I did, and we ate quite well this week! I made three recipes from the April issue and one from the March issue. I was fairly happy with the way they all turned out, but with the exception of one (which I will share in this post), I want to do some tweaking to get them to taste the way *I* want them to before I post the recipes. But I took pictures so I’m going to share them anyway 😉 The recipes are all available at bonappetit.com and I’ve included links to the original recipes, just in case you don’t want to wait for me to post my versions here!…

Read More »

Filed Under: Main Dishes, Recipes Tagged With: Asian, asparagus, chili, pork, stir-fry

Welcome to my kitchen!

I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Subscribe by Email!

Top Posts

Greek Kataifi
Daring Bakers: Ukrainian Easter Paska
Daring Bakers: Asian Coconut Custard Buns
Daring Bakers: Sfogliatelle Ricci and Lobster Tail Pastries
Cream Cheese Swiss Meringue Buttercream Frosting, Take 2: Success!
10 Years! {Nigella Lawson's Coffee and Walnut Layer Cake}

Search

Categories

Archives

Blogs I Like

  • 101 Cookbooks
  • Baking with Sibella
  • Bitter Baker
  • Bread and Companatico
  • Chocolate & Zucchini
  • Chocolate & Zucchini
  • De La Casa
  • Dinner With Julie
  • Dinner: A Love Story
  • Food in Jars
  • FrugalFeeding
  • Homesick Texan
  • Joy the Baker
  • Poires au Chocolat
  • Rufus' Food and Spirits Guide
  • Simple Bites
  • Simply Recipes
  • smitten kitchen
  • Steamy Kitchen
  • Tartelette
  • Tea & Cookies
  • The Pioneer Woman Cooks
  • The Wednesday Chef
  • Venison for Dinner
  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Subscribe by Email!

Search

Home | Recipes About | Contact |

All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.

Copyright © 2025 · Foodie Pro Theme On Genesis Framework · WordPress · Log in

 

Loading Comments...