asian

NOTE: An updated version of this recipe appears in my cookbooks, The Ancestral Table and Paleo Takeout.

Kalbi (also known as Galbi) is one of my favorite meat dishes to grill at home. Unfortunately, all of the commercially-available marinades contain all sorts of nefarious ingredients, so I decided to try making the sauce from scratch. Luckily, it turned out to be really easy and tasted great.

This recipe calls for one Asian pear, but a regular golden pear, or even unsweetened applesauce, will do in a pinch.

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This is an update to a recipe I posted earlier, but with dashi (broth) made from scratch in order to reduce our MSG intake.

This dish has become our go-to easy lunch on the weekends, when we’re running around the house doing chores. Most of the “cooking” involves letting things soak or simmer, so with some agile timer-setting you can make this dish with minimal effort.

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Simply put, honey walnut shrimp (hé táo xiā) is one of my favorite Chinese dishes, and one of the best ways to eat shrimp. Period. This delicate and sweet dish is definitely worth the high price you’ll usually pay for it in most Chinese restaurants, but my make-at-home recipe is both inexpensive and easy to pull off.

I omitted this dish’s trademark candied walnuts because they’re chock-full of sugar, and the walnuts aren’t the same without the candy coating anyway. And honestly, I prefer the shrimp in its pure, unadulterated form.

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This is a recipe borrowed from my father-in-law, who often uses breakfast foods as the base of his fried rice. I thought I would take it a step further and make this a breakfast-centric dish, while also retaining the bacon grease to fry the rice.

I should mention that although I use the word “wok” in this recipe, we actually use a Calphalon 12″ Chicken Fryer which has a larger bottom and can fry more food at once.

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