Sriracha Honey Salmon

I found this wonderful pan-seared Asian salmon recipe on rasamalaysia.com.  I bought a cut of salmon with skin on from my local Safeway for $3.42.  I mention the price because pan-seared salmon at most restaurants is easily $25.  The salmon filet is marinated for 1-2 hours in a mixture of Sriracha, rice vinegar, honey, soy sauce, grated fresh ginger and minced garlic.  Drizzle a little toasted sesame oil in a pan and sear skin side down for several minutes, then flip and sear the other side.  Flip again and pour the marinade over the salmon and continue cooking until just barely done.  Salmon is best when it's not overcooked.  Serve topped with sliced scallions.

Shishito Peppers (Kkwarigochu)

I was at my local Farmer's Market with a neighbor and she asked if I had ever had shishito peppers.  I told her I was familiar with them and that they seemed to have recently burst on the culinary scene but that I had never eaten them.  They are popular as a side dish in Korean cooking.  She said she roasts hers with a little olive oil and sprinkles them with sea salt.  I looked at a few recipes on-line and decided to blister them in a cast iron skillet.  I tossed the peppers in a little canola oil then put them in a piping hot cast iron skillet and cooked until they were soft with a nice char on the skin.  I sprinkled a little pink Himalayan sea salt on them and what a delicacy!

Broccoli Sesame Stir-Fry

Sesame seeds and sesame oil are used extensively in Asian cuisines and I love it's rich, nutty flavor.  This simple side dish using both the oil and the seeds is so easy to make and one of my favorite ways to enjoy broccoli.  The broccoli is steamed for about six minutes then stir-fried with sesame oil and toasted sesame seeds for just a few minutes, then tossed with a splash of soy sauce.

Hawaiian Garlic Shrimp

This shrimp dish is very similar to Chinese salt and pepper shrimp.  They're both coated in corn starch or flour, both are spicy and both are fried or sauteed in oil.  For this Hawaiian style recipe, the shrimp is tossed in a mixture of flour, paprika, salt and pepper.  Shells are left intact.  Lots of chopped garlic is sauteed in a mixture of butter and olive oil and a splash of white wine.  The garlic sauce is removed from the pan and the shrimp is then cooked in hot olive oil for just a couple of minutes on each side.  Add the garlic sauce and serve.  Note, the shells become crispy and traditionally the shrimp are eaten shell and all.  This has become one of my favorite shrimp recipes and can be made in less than 15 minutes start to finish. 

Asian Garlic Noodles

There's a restaurant in San Francisco famous for this Asian-American fusion garlic noodle dish - Thanh Long.  I love pasta tossed with lots of butter, garlic and parmesan cheese and knew that adding an Asian sauce would make it even better.  The sauce is equal parts of soy sauce, oyster sauce, fish sauce, sugar and water.  Five or six cloves of garlic are finely chopped and sauteed in equal parts butter and olive oil.  The sauce is then added and cooked noodles are tossed in the sauce.  Serve topped with parmesan cheese.  Any Asian noodle or spaghetti can be used.  I like thin spaghetti and used it in this recipe. 

Teriyaki Chicken

I love the flavor of teriyaki sauce and I think it's much better homemade.  The word teriyaki derives from teri which refers to a shine, and yaki which refers to broiled or grilled.  Teriyaki dates back to 17th century Japanese cooking.  Chicken pieces are marinated in a mixture of soy sauce, rice vinegar, sake, sugar or honey, and garlic.  I skewered chicken tenders after marinating for several hours and broiled for about 15 minutes, turning them halfway through.  Sprinkle with sesame seeds and serve with rice for a quick and easy Japanese takeout dish.

Stir-Fry Bean Sprouts