Fried Brussels Sprouts with Dried Bonito Flakes (Bắp Cải Brucxen Chiên Giòn)

I was in my vegetable garden early this morning - meaning after 10 am when it's nice and toasty - contemplating what to grow this year. The usual lush greens of various plants and veggies gave way to mostly brown with a hint of mustard greens and edible chrysanthemum. I suddenly thought of brussels sprouts and how my girls would be so excited to see their favorite vegetable flourishing right now. My girls won't mind if I feed them brussels sprouts every day, but it has to be cooked in a certain way.

In a previous post, I shared with you one of my girls' favorite brussels sprouts dishes (click here for the recipe). But there's one more - deep fried or roasted in the oven, then topped with dried bonito flakes (pinkish-tan flakes of dried skipjack tuna), or furikake (seasoning made from combining sesame seeds, sugar, dried and ground fish, chopped seaweed, and salt), crispy rice, and drizzled with sriracha aioli or dipped in ponzu sauce. Can you smell it yet?

Surely, deep fry food are unhealthy, but it's so decadently delicious. I do limit the amount of fried food my family eat. But honestly, I like brussels sprouts best when they're deep-fried. It brings out a wonderfully sweet and nutty flavor from the brussels sprouts, making them irresistible. I get that not everyone is a brussels sprouts fan, but that may change after you venture to try this recipe.

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RECIPE: Fried Brussels Sprout with Dried Bonito Flakes

printable recipe

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Ingredients

1 pound brussels sprouts

1/4 cup cooked steamed rice, optional

bonito flakes

ponzu sauce

yuzu citrus 

cooking oil, for frying

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Directions

Dehydrating Cooked Rice

My girls love brussels sprouts with crispy rice.  Their faces become animated as they are popping the crispy rice in their mouths.  If you use the crispy rice in this recipe, spread cooked rice out on a tray and dry the rice at 250° for approximately half an hour.

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Preparing Brussels Sprouts

 

I purchased a 2 lb bag of brussels sprouts from Costco. They're already pre-washed. Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. Keep the loose green leaves separately because they get all crispy and delicious when roasted, and the texture is incredible. Cut each into halves. Make sure they are dry at room temperature. Brussels sprouts that are cold or damp will bring the oil temperature down and the sprouts won't be crispy.

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Deep Frying Brussels Sprouts and Rice 

Brussels Sprouts - line a large plate with a double layer of paper towels. In a pot or deep pan, heat oil on medium high. When the oil is hot or reach 400°F, add brussels sprouts. Oil temperature will drop, so adjust heat to maintain this temperature. Be careful, as the oil can splatter.  Fry and stir with a slotted stainless steel spoon until brussels sprouts have a nice golden brown color; usually takes about 3 minutes. Transfer to paper towel-lined plate to drain any excess oil.

If you prefer to bake brussels sprouts, preheat oven to 450°F. Mix brussels sprouts with the olive oil on a baking tray.  Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.

Rice - fry the dried rice. Once the grains of rice are popping and turns golden brown, carefully use a strainer to remove the popped rice from the hot oil. Place the popped rice on a paper towel to allow any excess oil to be absorbed.

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Tossing Brussels Sprouts

In a bowl, toss brussels sprouts and crispy rice, if used, to combine. Set aside.

Mix half of ponzu sauce and yuzu in a small bowl.  Set aside.

If you want to try sriracha aioli sauce, stir 1/4 cup of mayonnaise and 1/2 tablespoon of sriracha hot sauce together in a bowl until the color is consistent; add about 1/4 lime or lemon juice and stir.

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Presentation

Transfer brussels sprouts and crispy rice to a serving plate. Pour the sauce on the bottom of the plate so that brussels sprouts will not get soggy and become salty from soaking in the sauce.  Top with dried bonito flakes.  Serve immediately. 

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Eat well.  Stay healthy. 

Rau Quả Nướng (Grilled Vegetable Salad)

click the picture for better image quality

It's mid August and my girls just started their fourth day of a new school year in sun dresses, and shorts as there are still sun rays to soak up. Fall hasn't crossed my mind until I noticed the daylight is getting shorter. To make matters worse, some stores are already displaying Halloween decor and winter clothes. In a few short weeks, summer will come to a screeching halt. 

So let us enjoy the fruits and fresh veggies of the season for as long as they last. Let's taste the sweet summertime in a salad bowl filled with grilled vegetables bursting with colors - the red and orange of sweet peppers, the green of asparagus, the yellow of corn, and earthy color of baby Bella mushrooms. These charred sweetness are then tossed with yuzu dressing, chili oil with crunchy garlic, squeezes of lemon, and a sprinkling of fresh cilantro for the perfect summer side dish. This flavorful grilled veggies are loaded with so much healthy summer favorites that you just can't resist.

Tailor the types of fresh vegetables to the bounty that's available around you. You can also substitute yuzu dressing for a homemade version of the dressing by whipping up with soy sauce, rice vinegar, sesame oil, lemon or lime juice, or yuzu juice, and sugar.

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RECIPE: Grilled Vegetable Salad

printable recipe

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Ingredients

2 lbs bag asparagus, trimmed

1.5 lbs bag sweet mini peppers

24 oz pack baby bella mushrooms

3 sweet corn

olive oil

black pepper

a bundle of cilantro, chopped

1 lime or lemon, juiced

Yuzu sauce

1 full teaspoon chili oil with crunchy garlic

1 teaspoon Nanami Togarashi (assorted chili powder), optional

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Directions

Preheat grill to medium.

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Preparing Vegetables

Wash and trim off the bottom ends of the asparagus stalks. Find the area where the green color begins to fade. This is where the tough woody end begins and is where the stalk should be trimmed off and discarded.

In a large bowl, toss the vegetables with olive oil and black pepper. Set aside. 

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Grilling Vegetables

Grill the vegetables on medium heat, turning occasionally, until charred and tender, about 5 to 6 minutes. Cut asparagus into 1-inch pieces. Cut mushroom into quarters.  Cut sweet peppers into half an inch pieces.  Cut the corn off the cob by holding the top of the corn cob firmly, and use the knife to slice from top to bottom, letting the blade run right along the cob.

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Tossing the Vegetable Salad

In a large bowl, combine all the vegetables. Shake up the bottle of the yuzu dressing, then pour a good amount of it to a small bowl. Mix the chili oil with crunch garlic to the yuzu dressing.

Pour the dressing and lime juice over the vegetables, add the assorted chili pepper, if used, toss it well. Add a handful of chopped cilantro to enhance and add flavors and dimension to the salad. Toss it one more time.

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Presentation

Let's dig in!  Serve this salad warm or cold. Enjoy!

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Eat well. Stay healthy.

Mực Nộm Dưa Leo (Octopus Cucumber Salad)

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The sun's harsh rays and hot summer heat here in Sacramento has been making me lazy and losing the will to cook and yet I still need to feed the family. 

Well, how about an octopus cucumber salad?

Crisp, cool, elegant, simple and yet well balanced, this salad is perfect for any summer meal. It's one of the salads that my girls and husband really enjoy. The seasoned octopus that I purchased from my local Oto's Japanese market has a delicate flavor, tastes sweet, and has a tender and only slightly chewy texture which I like. It adds contrasting bites to the refreshing crunchy cucumber slices, and the spicy, tangy, tasty radish sprouts.  The light, deliciously tangy taste of yuzu citrus flavored dressing brings out a clean, refreshing flavor to this octopus salad.  

Don't worry if you can't find this yuzu citrus flavored dressing. You can whip a similar salad up with just a few ingredients: soy sauce, rice vinegar, sesame oil, lemon juice, or lime juice, or yuzu juice, and sugar.  

Yuzu is a unique Japanese citrus fruit grown in East Asia. It is now inspiring fusion chefs throughout the world. I actually bought a small yuzu tree from Costco this late spring. It might take a couple years to blossom and produce fruit but I am waiting patiently. But you can find bottles of yuzu juice in some Asian markets.

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RECIPE: Octopus Cucumber Salad

printable recipe

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Ingredients

1 piece  sushi-grade seasoned octopus

4 Persian cucumbers or 1 English cucumber

1 pack radish sprouts

1 jalapeño, optional

shredded seaweed, for garnish

bonito flakes, for garnish

1/4 cup yuzu citrus flavored dressing

1 full teaspoon chili oil with crunch garlic, optional

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Directions

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Prepping Octopus

This sushi-grade seasoned octopus is typically pre-cooked.  It  costs around $31 per pound. This small piece I purchased costed me $7. I could have gotten a bigger piece so my daughters and I didn't have to fight for the octopus on the salad plate.

Slice octopus thinly. Set aside.

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Prepping Cucumbers

Slice Persian cucumbers thinly. If used English cucumber, halve each lengthwise, slice cucumber thinly.  Set aside.

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Prepping Radish Sprouts

Trim off  the roots of radish sprouts and discard.  Cut radish sprout into half.  Set aside.

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Prepping Jalapeño

Slice jalapeño thinly. Set aside.

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Prepping Yuzu Citrus Dressing

Shake up  the bottle of the yuzu dressing, then pour 1/4 cup of it to a small bowl.  If used chili oil with crunch garlic, mix a teaspoon of it to the yuzu dressing.  Set aside.

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Tossing the Salad

In a mixing bowl, add the cucumber, octopus, radish sprouts, jalapeño, yuzu dressing and toss all together.  Serve as is or chill in the refrigerator for about 10-15 minutes.

Before serving, transfer octopus cucumber salad into a serving plate, garnish the octopus salad with a large pinch of shredded seaweed and bonito flakes.

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Presentation

Enjoy!

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Eat well.  Stay healthy. 

Gỏi Cuốn Chay (Almond Butter Tofu and Vegetables Summer Rolls)

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There was a time that I cooked 30-days of vegan meals for my family. My husband accepted a vegan challenge and he made the whole family ate vegan for an entire month. He lost weight and his cholesterol dropped significantly without any changes to his exercise. So the benefits are there. My older daughter became addicted to vegan/vegetarian food since. Since she doesn't care much for eating meat, I have incorporated vegan meals into our diet more regularly. Here's one of their favorites: The Summer Vegan Roll - I suppose you can call it whatever depending on the season and ingredients you use. 

These light, healthy, and satisfying Vietnamese-influenced summer rolls are comprised of a hearty, crunchy textures and fresh flavors from pan-tried tofu and almond butter sauteed shiitake mushrooms, brown rice noodle, sweet and tart mango, and plenty of fresh herbs and vegetables. 

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RECIPE: Summer Rolls
make about 15 rolls

printable recipe

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Ingredients

1 block of firm tofu
8-10 fresh shiitake mushrooms
1 1/2 bell peppers, assorted colors
1 mango
1/2 English cucumber
1 bunch fresh mint leaves
1 bunch fresh cilantro
1/2 package of thin rice noodle
sesame oil
a pack of rice paper

1 package of radish sprouts, optional

for the almond butter sauce:

1/2 cup creamy or crunchy almond butter, salted or unsalted

2 tablespoons brown sugar

2 tablespoons soy sauce

2 tablespoons lime juice

1/4 cup water

1 tablespoon finely chopped garlic, for sauce

1 tablespoon finely chopped garlic, for tofu
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Directions

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Prepping Sauce

In a bowl, combine sauce ingredients except water and garlic, whisk to combine. Put aside 2 tablespoons of sauce for sauteing the tofu and shiitake mushrooms. 

In a small sauce pan, saute garlic with oil until fragrant and slightly brown. Pour the sauce and water into the garlic. Whisk to combine. Adjust those seasonings depending on your preference. The almond butter sauce becomes thick once they're off the heat and have cooled down.

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Prepping Tofu and Shiitake Mushrooms

Shiitake Mushrooms - Most of the mushrooms shouldn’t be soaked in water and wash as they absorb lots of water. You just need to wipe well with cloth or paper towel. If you want to wash them, make sure to dry well or lightly squeeze each one to extract the excess water before cooking.

Cut mushroom into slices. It looks a lot in volume at beginning, but it will shrink to about half the size after they're cooked.

Tofu - drain the tofu and thoroughly pat dry with a kitchen towel or a paper towel.  Slice tofu in half thin.

Cut tofu into 12 strips.

Place tofu strips on a paper towel or a kitchen towel to keep them dry.

Heat a skillet over medium heat. Add 2 tablespoons of cooking oil. Add tofu to the skillet and fry until all sides of the tofu are brown. 

When I make a double batch, I use the pancake griddle to fry the tofu.

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Sauteing Tofu and Shiitake Mushrooms

Use the same skillet to cook a tablespoon of garlic with sesame oil until fragrant. Add mushrooms into the skillet, mix it well. 

Cover and keep cooking until they shrink, soften, and become golden brown. Add fried tofu and the almond butter, stirring to coat. Cook for a few minutes until the sauce is absorbed. Remove from heat and let it cool down.

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Cooking Noodle

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Noodle and rice paper can be purchased at any Asian market for a lot less.  For convenience, I sometime get them both at BelAir market.  The brown rice noodle and rice paper made of brown rice are from Belair.

Bring a pot of water to a boil.  Add noodle and cook according to the package directions.  Rinse, drain and set aside.  

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Prepping Vegetables

Bell Peppers - cut into long thin strips.

Cucumber - peel some of the rough outer skin of the cucumber then cut into long thin strips.

Mango - peel the mango skin, cut mango into strips.

Cilantro and Mint - wash, shake it to remove excess water.  

Radish Sprouts - cut them at the roots.  Discard the roots.  Wash and set aside.

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Assembling Summer Rolls

Pour water in a shallow bowl for dipping the rice paper. You can also find the rice paper holder/water bowl at most of the Asian markets for a few bucks.

Immerse a rice paper in water until wet on all surfaces, give it a shake to remove excess water, then transfer to a plate. Place a small amount of desired fillings in the center. 

Roll the front edge of the wrapper over the filling away from you.

Fold the right and left sides over toward the center.
Roll it away from you once, then add radish sprouts at the edge of the roll for presentation then continue rolling into a tight roll.  

brown rice paper

Cover the roll up with a plastic wrap to keep them moist and fresh. Repeat until all fillings are used up.  

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Presentation

Serve summer rolls with almond butter sauce. Add a dash of sriracha sauce to the almond sauce for some spice.

When time is pressing, I would serve summer rolls as a self serve style. I simply lay everything out on the table and let everyone wrap their own roll.

Enjoy!

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Eat well. Stay healthy.