BBQ Pork Fried Rice

       People are often curious as to why I love going home on weekends during college. As I walk past my friends holding my trusty "suitcases" ( aka Trader Joe's bags full of dirty laundry), I always notice their wonderment. Even if they never explicitly spoke it out loud, their facial expressions made it quite obvious what they were thinking:

"You're at USC you crazy woman, you have freedom! You shouldn't be wanting to go to where your parents are!"

"Aren't you bored when you go home?! I'd be so bored!"

"Is she that homesick??"

        First off, let me just admit to the fact that I am a complete homebody and sappy family-man. When I was in the 4th grade I had to fight back tears when I went for a 2-day trip with my school to Sacramento. And when I was 8 I racked up a $400 phone bill while on an Alaskan cruise with my grandparents and sister because I just had to call my mom and dad everyday to tell them how much I wanted to come back home to them--though I think I never really got past saying "M-m-m-mmoomm-mmyyyy I-I-I.." because I was basically hyperventilating/literally choking on my tears. But in my mind I knew that I was the most homesick child in the world, and that I never wanted to leave my family's side.
        Fast forward a decade or so, I've luckily grown out of the crying aspect of my homesickness and can now tolerate a lengthy separation from my parents, grandparents, and siblings; but, if there is any chance that I can get to spend time with them I will take it without hesitation.
        I think that my attachment to home stems largely from the fact that I was raised by both parents and both sets of grandparents. Fighting with my brother or sister, if at all, was never over anything more serious than who gets to choose what TV channel to watch. My aunts, uncles, and cousins were always right there with me at every birthday, holiday, sports game, and dance performance. You can't define familial closeness better than my family.  So when it was time for college decisions, I knew that staying local was what I wanted; and it just so happened that my dream school, USC, was only a  25 minute drive away.
       Aside from the obvious desire to spend time with my family, another huge incentive for me to come home was the fact that I would be able to cook. Freshman dorms =minifridge + microwave = -_-.
       I always love fun challenges, and the fun challenge that I found with cooking on the weekends is that I would be able to come home, open the refrigerator, and see what ingredients I had to work with. Similar to the show "Chopped" on Food Network with my fridge being the figurative "box" that I open and all of the leftovers and half-full packs of raw chicken, beef, veggies, etc. being my "mystery ingredients" with which I have to create a dish.  So one weekend when I came home I opened the fridge and found a box full of BBQ Pork (char siu), half a head of napa cabbage, and a little bit of frozen peas. Immediately I knew that it would be BBQ Pork Fried Rice because it's quick, easy, delicious, and really a great way to use up these basic ingredients.

Ingredients:
2 cups of cooked rice (preferrably day-old rice, but you can do what I did in this instance. I cooked the rice a few hours before dinner time and stuck it in the fridge after it cooled down so that it gets the drier texture desired for fried rice. Freshly cooked rice will turn soft and mushy if immediately put into the hot wok)
1 1/2 lb BBQ Pork sliced into bite sized pieces
1 cup of frozen peas
1/2 head of small napa cabbage
2 eggs
2 scallion stalks (including white sections) chopped into small rings
2 TB minced garlic
1 TB grated ginger

Seasonings:
2 TB lite soy sauce
2 TB oyster sauce
2 TB fish sauce
black pepper to taste
white pepper powder (optional but recommended) to taste

Directions:

1. Prepare ingredients: chops scallions, dice BBQ pork, but napa cabbage into bite-sized slices, and mince garlic, cut/grate ginger.

2. Heat up a little bit of oil in your wok and throw in the ginger first. Let it heat for about 15 seconds and then throw in about half of the chopped scallions. Stir and let it heat up for about another 15 seconds before finally adding in the garlic. Stir the 3 ingredients together and let it become fragrant (about 1.5 min).

3. Add the sliced cabbage and let it heat up until cooked but still firm and crisp. At that point take it out and transfer to another plate.

4. If your wok seems dry, add in another tablespoon on oil. Next take the diced BBQ Pork pieces and put it into the wok, letting it heat up and release a little bit of its oil/juices. Careful to not let it overcook (about 1-1.5 min) take out the meat and transfer it to a plate. It's okay if some of the scallions and garlic/ginger mixture comes out with it.

5. Add in the rice, the seasonings, and the rest of the scallions, tossing it all together and using your spatula to break up any chunks of rice that are stuck together. After about 2 minutes, push the rice to the edges of the wok to create a little hole in the middle. Take the 2 eggs and crack them in this bare center. Let it sit for 10 seconds and then close the well, stirring and incorporating the raw egg into the rice. The heat from the rice will help cook the egg through as well your stirring.

6. After about another minute the rice should become more pliable to work with and the seasoning ingredients should be more evenly distributed, add back in the bbq pork, napa cabbage, and frozen peas. Stir and let it cook until the peas have turned the nice dark green color. Taste to see if any more black pepper/white pepper/salt is needed.

Serve and enjoy!

Inlander's Poke (pronounced po-keh)

     
        My father and I first became fascinated by the thought of Poke when we saw it on an episode of Diners, Drive-ins, and Dives. Guy Fieri--lord I love that man--traveled to Hawaii where he drove to a restaurant famous for their 25 variations of the traditional Hawaiian dish called "Poke". I let it be known in my previous post that anything that deals with seafood and raw fish I have to try, and Poke in its most basic form is simply sushi-grade tuna diced up and mixed with some soy sauce, sesame oil, Hawaiian sea salt, kukui, scallions, and seaweed. But there are apparently endless seasoning combinations and seafood additions such as lobster and octopus that go into Poke recipes. My dad and I decided to stick to the basics; you can't start running before you can walk right?
        Alas, kukui and Hawaiian sea salt are ingredients not readily available to us land-enclosed misfits. And seeing as my dad and I thought to use the bluefin tuna we purchased from the LA Fish Co. for Poke off the fly, we used what ingredients we had readily available. We were inspired by an addition of chili flakes that the chef at the Hawaiian restaurant used, so we decided to also follow suit
        The outcome was absolutely delicious! The rich, nutty flavor from the sesame oil becomes offset by the softest hint of heat from the chili flakes, and the soy sauce adds in that salty kick. While I still prefer, above anything else, to eat my sashimi with wasabi and soy sauce, my dad says that Poke is now his new favorite! It is definitely a recipe worth giving a try, especially if you're looking for a new way to enjoy sushi-grade fish without veering too far from the generic wasabi + soy sauce. Here's the recipe for my father and my "Inlander's Poke"

Inlander's Poke

Ingredients:

4 oz tuna (traditionally ahi tuna, but we used bluefin) or any sushi-grade seafare
3 TB soy sauce
1 tsp sesame oil
1 TB of a chopped green onion (half white stalk and half of the dark green section)
few dashes of chili flakes to desired level of heat

Directions:

1. Carefully and finely slice the green onion stalk into thin rings

2. Next, chop the fish into bite sized cubes

2. Place cubes into a bowl and sprinkle the green onions, soy sauce, sesame oil, and chili flakes on top

3. Carefully fold all of the ingredients together so that each component has a chance to touch the fish. Let it sit in the fridge for at least 15 minutes to let the flavors combine. The hardest part now is waiting! But be patient, the reward is worth it. Enjoy!

Next time I have some sushi-grade fish on hand I think I may try some different variations...the possibilities are endless!

Just One of Those Father-Daughter Things

      
        My dad and I are seafood fanatics. I take that back, we are seafood maniacs! We live, eat, sleep, breathe, and dream sushi and sashimi. His favorites include hamachi (yellowtail), bluefin tuna, and uni. I'm partial to bluefin tuna, albacore tuna, uni, and most recently discovered, mackerel (which is actually great considering that mackerel is often the cheapest one fish on the menu!). Any opportunity that we get, my father and I are on the hunt for good sashimi and sushi. Our favorite restaurant is called Noshi Sushi and it is located just off of Beverly Blvd in Los Angeles, CA. First off, it is cheap. But don't let the great pricing fool you; they have the best california rolls and spicy tuna rolls you will ever eat. The rolls are HUGE, and not because it is just stuffed with rice. Nonono, Noshi Sushi gives you real deal crab meat and the most unique type of spicy tuna filling that you have never seen/tasted anywhere else. My family and I have been going there ever since we were little for lunch, dinner, pre-USC game meal, post-USC game meal, snack, etc and I know that it will remain in our family's generations for ever. And not that I mind or object, but sometimes I think that my dad will pick me up from USC just so that he has an excuse to get some Noshi to go...haha gotta love him. Another great place to go to is called Yoshida in San Marino, CA but that one is a bit pricier than Noshi Sushi. But Yoshida is where I had my first Uni--LIVE Uni at that! They have the live sea urchins lined up at the Sushi Bar and the chef cuts it open right there so that it is plated before you still moving. It doesn't get any fresher than that!
        My dad and I are huge foodies and always have the best conversations in the kitchen, outside at the bbq, driving to grocery stores, or just while browsing aimlessly at the grocery stores! I love it when we have our random days where we say "Hey, want to go check out this Japanese grocery store?" "Want to see if Sierra Produce has anything good?" It's just one of those father-daughter bonding times that we share, and I wouldn't trade for anything in the world. I love my dad so much! We've made a promise to each other that some day we will go on a trip, just the two of us, to Japan and enjoy all of the top-quality seafood and sashimi that it has to offer=) I can't wait for that day
        In my Mother's day/Food Coma Induction Day post, I briefly mentioned the LA Fish Co. trip that my dad and I tagged along for. Seeing as how it's my dad and I, OF COURSE we ordered an extra pound of the most massive, fresh, bluefin tuna that was sitting so beautifully on the counter. We're talking AT LEAST a few hundred dollars worth; the fish was huge.
        Unfortunately, my dad and I devoured 3/4 of the slab before I even got to take pictures of it. I remember watching my dad delicately handling the raw fish--cradling it like a baby. But that's what this tuna was to us, it was our precious. The coloring was such a beautiful hue of dark red that was translucent when held up to the light. There was absolutely no fishy smell to it and the flesh seemed almost to glow. Luckily my dad had made sure to save a small chunk of it in order to make some Poke, a traditional Hawaiian dish that we saw on an episode of Diners, Drive ins, and Dives. I'll be posting the recipe and pictures of that later. But here is a glimpse of the small slab that was used to make our Poke...just let your imagination run wild when trying to imagine that if this tiny slab looks so beautiful, one can only dream to fathom what the entire fish could have looked like...enjoy=)

Happy Mother's Day/Food Coma Induction Day!

   
        Ahh, Mother's Day in my family can only be described by one word--AWESOME. Let me tell you why.  My entire family is made up of incredible cooks; chefs, not so much, but cooks? Without a doubt. The one exception; however, is my aunt Laura who I've called "Goo Goo Laura" since I was born. Every Mother's Day she takes it upon herself--Lord knows why, to host a huge family/friend BBQ. She toils day and night daysss prior to the actual date to prepare all of the delicious food that is present at this extravaganza. We're talking homemade EVERYTHING! I just got back from it and am so stuffed that I can barely breathe! The spread of food never ceases to disappoint, and it just reaffirms my belief every single time that I am SO glad to be a part of my family!

        I just had to take pictures at this event to document the bounty of deliciousness that I devoured. One of the stars was a Kobe Beef brisket that my Goo Goo Laura smoked for 15 hours...literally melted in my mouth, and if there was a bone, it would have DEFINITELY "fallen off the bone". She had fresh raw oysters, humongous shrimp that was served both with cocktail sauce and grilled with olive oil and rock salt. There was roasted lamb, chopped salad, duck salad, creamed corn, gazpacho, a huge fruit bowl, the biggest assortment of cheeses imaginable, fresh croutons, guacamole, hummus--ALL OF THESE HOMEMADE, 2 massive fillets of grilled salmon perfectly seasoned, and the freshest salmon and yellowtail sashimi that we bought yesterday at the LA Fish Co. down in Little Tokyo, Los Angeles. My dad and I tagged along with my aunt and uncle to this warehouse, or what I referred to as "the place that I would want to be trapped inside of if an earthquake ever struck." Here are some pictures of seriously only 1/4 of the foods that was provided at our annual Mother's Day get together. Oh! And don't even get me started on the desserts!!! I'll just say that my other aunt, Goo Goo Debbie, is the best baker in the world. Hands down. What did I tell you? Life doesn't get much better than being a Lee.

ahh the sashimi! The 15-hour smoked brisket...I told you it was "fall off the bone"!

I'm not a cheese fan at all, but this cheese was so pretty I had to take a picture of it!

duck salad!

Bak Bak's Famous Tomato Beef

 A Tribute to Bak Bak and her Famous Tomato Beef

        I'm one of those kids who was lucky enough to have grown up with their great grandmas. Everyone always says, "Nobody can make it like grandma." And I completely agree! I've got two of the best chef-for-grandma's in the world. BUT, my great grandma, my Bak Bak, triumphs ALL. She would watch Food Network and get inspired by some of the things that they cooked. Next thing you know she would adapt it to Chinese cuisine and whip up something incredible.
        Unfortunately she passed away 2 years ago at the incredible age of 98; she is without a doubt one of the strongest women that I will ever know, and the stories of her past are so inspiring. My middle name, Chou, is a part of her name, so I am beyond proud to possess such a significant part of her.
        My Bak Bak lived with my grandparents, and it was at that house that I remember fresh handmade/homemade char siu bau's, lap cheung buns (soft steamed buns with a piece of chinese sausage inside of it), seasoned clay pot chicken and rice, oyster and squab lettuce cups--only the beginning of the long list of mouth-watering foods I would smell as I walked into their house. Though there are an infinite number of dishes that I aspire to replicate, the one that my mother and I are less bashful to attempt is her famous Tomato Beef. This isn't one of those pretty little dishes that you would bring to a Gourmet Club--this is just straight home in a bowl.
        It's steamy, comforting, and actually very healthy! A wok-ful of fresh tomatoes and lean flank steak...just the perfect meal to come home to. Tomato Beef with rice is hearty without being heavy, and it represents many great childhood memories with my Bak Bak. I want to dedicate this food blog to her because her cooking is my inspiration. I wish that she were alive right now so that I could learn from her and see what its like to share the kitchen with her. She is probably watching me cook and laughing at how I am struggling to recreate her recipes...well, nothing can even come close to yours Bak Bak, but mine still taste good!

Bak Bak's Famous Tomato Beef

Ingredients:
8 medium sized tomatoes
2 lb flank steak
1 large onion
3/4 cup of ketchup (this was her secret ingredient)
cooking spray and a dash of olive oil
salt to taste

Marinade for Meat:
1 TB sesame oil
1 1/2 TB minced garlic 
1 1/2 TB oyster sauce
1 TB cornstarch

Directions:

1.  Prepare the meat by roughly dicing, almost mincing the flank steak and placing it inside of a bowl
2. Drop each of the marinade ingredients into the bowl and massage it into the meat with your hands. Let it sit while you prepare the other ingredients

3. Rough chop the onion
4. Slice the tomatoes into quartered chunks; if your tomatoes are large just halve each quarter again
5. Spray your wok with some cooking spray, and add a tiny dash of olive oil if you wish. Dump your chopped onions in and let them cook until they begin to turn translucent.
6. When onions start to turn translucent, toss the beef in and DON'T TOUCH IT! (that's always the toughest part for me because I always want to poke at it) Let it cook halfway through and then lightly flip the meat over to slightly brown the other side
7. Once both sides have been cooked about halfway, put in the tomato chunks, turn the heat to medium-medium high and let it cook for about 10 minutes
8. After 10 minutes, remove the lid and add the ketchup, stir it to coat everything, then replace the lid. You'll know when it is ready when steam starts to rise out of the sides of the wok. Once you see the steam, give it 5-7 more minutes (you may check it) to see if it is the desired consistency you want. It tastes best when it is a medium thickness, not watery.
9. Salt the tomato beef to taste, and serve it over a nice bowl of warm white rice. Enjoy!

Korean Bulgogi & Kalbi

   When I think of comfort, Korean BBQ is one of the first things that come to mind. Bursting with flavor and juicy goodness--it's an indisputable favorite in my family household!
   As I sit in my East Asian Humanities class at the University of Southern California, all I think about is Korean BBQ. I try to listen to my professor--I really do!
    "The Koreans followed a unique bone ranking system..."--bones... yea, Kalbi has nice, flavorful bones...
    "The Hwarang system advocated wholesome understanding of military art, virtue, love of country, and harmony between beauty and..."--beauty and the match-made-in-heaven combination of hot, savory meat and the steaming pillow of white rice!
   *Caution: Vegetarians beware; bulgogi may cause uncontrollable temptations. We are not liable for sporadic meat fantasies nor any insatiable cravings for Korean BBQ's food coma inducing tendencies.

**Because the marinade for the Korean BBQ will impart the same flavor to any cut of meat, the type you choose to marinade is flexible! Many asian grocery stores such as 99 Ranch Market carry frozen, pre-sliced rib-eye cuts (both marbled and top round for those opting for a less fatty cut) that work fantastic. Bone-in and boneless short ribs are also great cuts to use; in this instance I chose what was on sale. I bought a couple pounds of boneless beef short ribs that I sliced across the grain.

Marinade:
5 cloves of garlic
2 scallion stalks
1 small Korean pear or 1/2 of a large one
2 TB brown sugar
¼ cup carbonated drink such as Sprite, Coke, or 7 Up
5 TB soy sauce (light soy sauce is okay)
1 tsp sesame oil
fresh ground black pepper to taste

Directions:
1.    Peel the Korean pear, and either grate it or puree it in a blender to extract the natural juices and sugar
2.    Mix all of the marinade ingredients together in a Ziploc bag
3.    Throw the meat inside of the bag, seal it, and then give it all a good toss to make sure the marinade has covered the meat
4.    Let the meat sit in the fridge for as long as possible to soak up the flavors; preferably at least an hour or two
5.    Heat up your grill and prepare to cook the meat

6.    Place your meat on the grill and cook it through until it’s done

7.    Enjoy it with a nice bowl of hot, steaming rice. If you want to eat it like my family does, be sure to eat it with seaweed like sushi! Trust me, it is incredible!

*The brand of seaweed my family and I swear by is Jayone; up until recently we have only seen this particular product in a tiny Korean market in my city Arcadia, so we would stock up on it every time we went there. But as I was shopping at 99 Ranch the other day, a familiar glint of blue packaging caught my eye. There I saw it, my beloved seaweed—ON SALE TOO! Life had just gotten 10xbetter.