Category Archives: Vegetable

Yellow Squash Casserole with Onion

By | | Vegetable
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Yellow Squash Casserole with Onion   I found this recipe online, it looks simple and easy, so I decided to give it a try.

Ingredients:Yellow Squash Casserole with Onion

1lb yellow squash, 1/2 onion, 1 cup cracker crumb, 1/2 cup grated cheese, 1 egg, 1/3 cup milk, 4 tsb butter, salt and pepper to taste.

Method:

1. Slice yellow squash, chop onion, then steam for 5 minutes.

2. Drain vegetable after steaming, set aside.Yellow Squash Casserole with Onion

3. Mix cheese and cracker crumb, fold in half of the mixture with vegetable.

4. Whisk egg and milk, add to vegetable mixture.

5. Melt butter, add half to the vegetable mixture.

6. Preheat oven to 400°F.

7. Mix remaining butter with remaining cracker crumb.Yellow Squash Casserole with Onion

8. Pour vegetable mixture into a baking dish.

The one I used is 6×9.

9. Sprinkle remaining cracker crumb on top, bake for about 25 minutes or until the top turn golden brown.

 

Yellow Squash Casserole with Onion

 

Korean Kimchi with Napa Cabbage and Daikon

By | | Vegetable
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Korean Kimchi with Napa Cabbage and Daikon

 

Kimchi is a traditional Korean side dish made of vegetables. There are hundreds of different kimchi, in varieties of vegetables and flavors. This one is my favorite one, I make it several times every year.

Ingredients:Korean Kimchi with Napa Cabbage and Daikon

1 medium napa cabbage*, 1 medium daikon*, 1 whole garlic, 1 piece of ginger root*, 100-150g Korean chili pepper powder, 1-2 tbsp salt, 1 tbsp corn syrup.

Method:

Korean Kimchi with Napa Cabbage and Daikon1. Peel daikon, then slice it, chop to bite size.

2. Peel off two layers of napa cabbage from side, then chop rest to bite size.

3. Peel garlic and ginger root, mince well.

I used half of the ginger root shown in the picture.

4. Mix chili pepper powder, salt and syrup, and minced garlic and ginger, then add some cold water, mix together to get very thick seasoning batter.

Korean Kimchi with Napa Cabbage and DaikonDon’t be scared of the chili pepper powder, it’s not hot at all.

5. Mix the mixture and vegetables, set aside for about one hour to let the vegetable sweating a little bit.

Make sure you got gloves on, the chili pepper powder is not spicy, but does has some magic color which is hard to get rid of. So you might want to use glass or medal container instead of plastic one.

6. Put kimchi in a container, cover with lid then keep it refrigerated. Korean Kimchi with Napa Cabbage and Daikon

You can serve kimchi immediatly if you want to, but I recommend you wait for at least 24 hours to let it get richer on flavor. But don’t keep it too long. After several weeks, the flavor would turn too old, won’t be that good to serve as side item. If you don’t want to throw it away, you can cook with it.

Here are the pictures of Korean chili pepper powder:

Korean Chili Powder          Korean Chili Powder

 

*Below are some links from wiki, hopefully they’ll help you understand this dish better:

Kimchi: http://en.wikipedia.org/wiki/Kimchi

Napa: http://en.wikipedia.org/wiki/Napa_cabbage

Daikon: http://en.wikipedia.org/wiki/Daikon

Ginger: http://en.wikipedia.org/wiki/Ginger

Stir Fried Eggs with Tomatoes

By | | Egg, Vegetable
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Stir Fried Eggs with Tomatoes

I fell in love with this dish when I was in college. This was one of the best dishes in our dinning hall. Later on I noticed that a lot of people like this dish, too.

Ingredients:Stir Fried Eggs with Tomatoes

2 large (ripe, or close to ripe) tomatoes, 4 large eggs, seasoning.

Method:

1. Soak tomatoes in hot water for about one minutes, then take tomatoes out, peel and chunk to whatever shape you like.

Stir Fried Eggs with Tomatoes2. Add a little bit cooking wine into a bowl, crack eggs into it, beat.

3. Heat up skillet on high heat, add cooking oil, then pour eggs into skillet, cook until eggs are firm. Meantime, keep stirring so eggs will break into pieces. Put cooked eggs back to the bowl, set aside.

4. Add cooking oil to skillet, keep cooking on high heat. Add tomatoes into skillet, add salt, sugar and some pepper to taste, cook until tomatoes get tender and the juice get thick.

It tastes better when you add more sugar compare to regular dish. My goal is cook it with a sour and sweet taste.

Stir Fried Eggs with Tomatoes          Stir Fried Eggs with Tomatoes

5. Pour eggs into skillet, mix well.

6. Mix a little bit corn starch with water, then pour into skillet, stir very quickly.

7. Transfer to a plate, serve hot.

I love it better when serve over rice or noodles.

Stir Fried Eggs with Tomatoes