Growing up this was a dish we would have for special occasions. Like a Thanksgiving get together or Christmas Eve with the family. There was always something exotic about lobster and oh, longevity noodles.. how it absorbs that lobster flavor right up. It's like a match made in heaven, because garlic with seafood is just perfect. We sometimes add cheese to it, because it just adds a slight creaminess and saltiness to the dish.
This recipe is great if you can steam live lobster at home yourself. If you can steam it at home, you can use the fresh lobster juices from steaming to cook into your dish. When you are de-shelling the lobster yourself, you can ensure you're getting all the meat out, and you'll also have access to the delicious tomalley from the lobster head.
Honestly, we had no idea what this part of the lobster was called, we always thought it was eggs or lobster brains, but it didn't matter because it was so good. For the sake of research, we decided to look it up and found out that it's actually called the "tomalley" of the lobster, which is a mix of liver and pancreas and is definitely edible and enjoyed by lots of people worldwide. Yay, we're not weird! The green stuffs found in the head area are the unfertilized eggs of the lobster, which turns orangey-red after it is cooked. So delicious. Just typing this up is making me drool a little.
• Chopped Garlic
• Lobster meat (steamed and deshelled)
• Lobster Tomalley & Roe (from the steamed lobster)
• Lobster Stock (if you steam the lobster at home, the steamed lobster will have its own natural juices pooled at the bottom of the plate or bowl you steam it in. It's like pure lobster essence, so use that when cooking the dish)
• Longevity noodles
• 2 tablespoons olive oil
• Salt and pepper to taste
• Slices of Cheddar Cheese (optional)
1. Boil the longevity noodles according to the package instructions. Once the noodles are done, remove from hot water into a collander, and run under cold water. Set aside. De-shell the lobster and remove the tomalley. Chop up the lobster meat into bite sized pieces, set aside.
2. Cook the garlic in a pan with olive oil.
3. When the garlic is fragrant, add the tomalley and roe from the steamed lobster and stir.
4. Add the lobster meat as well as the lobster stock (can also be shrimp stock, seafood stock, or any stock you prefer. A seafood based stock would be the best) and mix.
5. Add the longevity noodles, salt, pepper, and cheese (cheese optional). Stir until cheese melts.
6. Garnish with cilantro or parsley, and serve!
You can really add whatever cheese you prefer or have on hand, it provides a little saltiness and nuttiness to the noodles, as well as a smooth creaminess. The noodles pack in all the lobster flavor and is so, so good. Whenever lobster goes on sale, we always debate over all the options for cooking it—as is in butter, in a salad for lobster rolls, in a noodle like this, in a creamy pasta, or even in our favorite Cantonese Lobster Salad. As you can see, we're lobster lovers! Hope you enjoy!
On my quest to be a little more healthy, (and I say this very loosely), I was looking at my fridge and pantry with skepticism in trying to figure out how to make something healthy, yummy and satisfying. Sure, I know the healthiest way to eat is steaming lean proteins and vegetables, but doing so results in taking a trip down bland avenue and straight into flavorless town, and then subsequently me flipping a table from being h-angry.
I looked at a piece of fresh salmon in the fridge and thought, "Dear Salmon, how should you enter my belly?" How about a salmon rice bowl?
In Japanese, donburi, or more popularly known as "don" is essentially a bowl of rice topped with simmered veggies and or meat. It could be fish, pork, beef, chicken etc. Donburi is one of the easiest things to make as long as you have rice, and then you can top it with virtually anything—you can even use leftovers.
For this simple salmon brown rice bowl, the flavor profile is Asian (surprise!) and can be made in 15 minutes or less, including microwaving the packet of Seeds of Change Quinoa & Brown Rice with Garlic. And here you've got yourself a quick, healthy and yummy meal. I first tried this brand of brown rice and quinoa during a Costco trip, where they were giving out free samples. I'm a sucker for free samples. Or free stuff. Yay~
Anyhow, I was so happy with how it came out! Plus, it's healthy and could be microwaved in 90 seconds, so I'm all for it. A package is two servings, so it was perfect for a dinner between myself and Wilson. It's so easy because this recipe just needs you to chop up the ingredients, mix in the flavors, sauté til cooked, and top off on rice. The sweet soy sauce in the dish makes it similar to salmon teriyaki, while the sweet thai chili sauce gives it a little extra spice and tang that reminds me of Thai fish dishes. Top it off with a poached egg yolk and some tobiko (Japanese word for flying fish roe) and it's ready to go. The texture of the rice and quinoa, along with the little salty tobiko popping in your mouth is fun and tasty, while the smooth egg yolk glosses and coats the salmon with a delicious richness that only eggs can do.
There's also something simple and comforting in eating rice with a runny egg and sweet soy sauce. My grandmother used to make that for me to eat and the egg yolk would envelope each and every grain of rice, while the sweet soy sauce gave the rice even more addictive, yummy flavor. It was a simple dish that didn't require much money or work, and my grandmother always made it with love.
So without further ado...Here's what you gotta do..
• 4-6 oz salmon fillet, cubed
• 1 tbsp chopped parsley
• 1 chopped scallions (about 1 tbsp)
• 1/2 tsp white pepper powder
• 1/2 tsp ginger powder
• 1/2 tbsp mirin
• 2 tbsp sweet soy sauce (I used Yoshida's Gourmet Sauce)
• 1 tbsp sesame oil
• 1 tbsp olive oil for cooking
• 1 tbsp Sweet Thai Chili Sauce
• 1 egg yolk
• tobiko (flying fish roe)
• Seeds of Change Garlic & Brown Rice Quinoa Packet
1. Cube your salmon into bite sized pieces, about 1/2" cubes. You want nice chunks that are meaty but not too large that it won't fit comfortably in your mouth haha. Also if you cut it too small, it will cook too quickly and dry out, leaving you with cardboard salmon over rice and not tender salmon nuggets.
2. In a bowl, combine the salmon, scallions, parsley, white pepper powder, ginger powder, mirin, sweet soy sauce and sesame oil. Mix well.
3. Heat your pan with some olive oil and pour in your salmon mixture. Sauté until cooked through, or when all sides of the salmon are an opaque pink/orange color.
4. Add the sweet Thai chili sauce and toss to coat. Pour into a separate bowl to stop the cooking process—if you leave it in the hot pan even with the fire turned off, the residual heat can continue to cook the salmon and dry it out.
5. Boil water and poach the egg yolk lightly.
6. Follow the instructions for microwaving the Seeds of Change Brown Rice & Quinoa packet. Open about 2 inches of the packet and microwave it for 90 seconds.
7. Spoon desired amount of rice and quinoa into your bowl and top with the cooked salmon, poached egg, tobiko, and sesame seeds. If you wanna get super fancy, toast your sesame seeds quickly in the pan before topping your salmon rice bowl for an extra bit of nuttiness.
And that's it! Simple, quick and easy. I hope you enjoy this recipe as much as we did, and that you explore making different donburi dishes on your own! With so many variations, the possibilities of toppings are endless!
Today we're talking Spicy Cajun Shrimp, folks! This Cajun Shrimp recipe is inspired by the flavors of The Boiling Crab's "The Whole Shabang" shrimp. Since the first time I ate at The Boiling Crab with my sister and her husband, I have been going back again and again whenever I visit Alhambra to indulge in at least 1-2 pounds of shrimp with the whole shabang sauce. Forget the crawfish, shrimp is where the party's at! Besides, crawfish has less meat, and takes so much more work to eat! Whatever it was, I loved that it was spicy, buttery, garlicky, and it tasted so good with shrimp and bread. Plus, slurping out the insides of the shrimp head was the absolute best.
Now since I live on the East Coast, there weren't a whole lot of places locally where I could enjoy those addictive whole shabang flavors that I so craved. Flying to LA was my only shot at stuffing my face with that delicious shrimp. But then, a couple years ago, Wilson discovered a restaurant in New York called The Boil with similar flavor profiles as our experience with The Boiling Crab. And it was awesome! Flavors were great and seafood was fresh. We loved it!
But being in New Jersey, driving 40 minutes to the city, dealing with the usual impatient, poorly tempered city goers (myself included) and/or locals, bumper to bumper traffic, hunting for parking, and then waiting on the ungodly line that forms outside the popular restaurant, can sometimes feel....like a very LONG....albeit bothersome trip.
After coming back from Cali, I've looked up copycat recipes for the Whole Shabang sauce and have tried to replicate it ourselves a few times. The recipes that we followed in the past were great and tasted good, but I was always appalled at the amount of butter that went into the dish. I just figured, well, if you want it to taste good, you gotta add that butter, right? I know, it makes every dish taste good. Fat in general is awesome. But, since we are "trying" to be more healthy, we try our best to find substitutes, use alternative cooking methods like baking rather frying, or just use less of the unhealthy ingredient.
We bought 2 pounds of fresh, head on shrimp from the local asian market and were trying to think of how to cook up the little guys for dinner. We both agreed that one of the best ways to preserve the sweetness of the shrimp was to steam it, and as we were talking, the lightbulb in my head went ding! "Let's make something like the Whole Shabang shrimp, you know, from Boiling Crab!" Working with ingredients I had in my seasoning cabinet, using less butter and adding in some fresh produce, I went to work making a slightly "healthier" cajun shrimp dish, but with whole shabang flair!
I added tomato, green bell pepper and red onion to the mix, emulating the Asian style shrimp stir fry dishes I grew up with. I was crossing my fingers and hoping the flavors would come out as well as they did in my head while throwing this meal together, but it came out really well
The sauce was delicious and didn't feel too oily or heavy, and the steamed shrimp was sweet even under the spice. We toasted up some of our favorite Pepperidge Farm Garlic Texas Toast and dipping the garlic bread into the spicy, garlicky sauce really hit the spot. We set up dinner in our living room coffee table with a large bowl for shrimp shells, some paper towels, hand wipes, and hungry, hungry hippo appetites. We watched a movie while peeling and eating the shrimp, licking our saucy fingers and dipping the garlic bread into the flavor puddles of sauce. Nothing like chowing down and getting your hands dirty with someone you love, hehe. 💖 I've made this recipe a couple times more after that initial "experiment" and it has been great each time, so it's definitely tested and true. This recipe might not be an exact replica of the Whole Shabang from The Boiling Crab or the Boil, but it sure is delicious and addictive!
We hope you enjoy this delicious cajun (asian-style?) shrimp recipe. It's the perfect date night in for seafood lovers or friends! Don't forget to get some kind of bread to sop up all that yummy sauce!
In honor of National Wing Day, we wanted to make some killer wings to celebrate on the day of. But, what we wanted to eat for dinner.. was noodles. Who says we can't have both? We decided to experiment and mashed the two together and are happy to present the SAMYANG RAMEN WINGS!! Crispy, Crispy noodley wings.
Since the Samyang Ramen noodles are a Korean brand, of course our wings had to be the Korean style double fried wings!
The wings came out feeling very similar to the crunchy, candylike textures of Korean fried chicken wings like BonChon, and the spicy flavor was unmistakably that of the Samyang hot chicken ramen. It was a happy marriage of ramen and wing night! The corn syrup and brown sugar will help dial down the heat a lot, but if it's still too spicy for you, feel free to put less of the Samyang sauce or put more sugar. Up to you! If you're up to the challenge, don't put the brown sugar at all...we pray for your butthole. 🙏🌶🌶🌶🔥🔥🔥
• 12-15 wings
• 1/2 tbsp fine sea salt
• 1/2 tbsp black pepper
• 1/2 tbsp minced ginger
• 1/2 tbsp sesame oil
• Canola, peanut, or any kind of frying oil - enough to fill pot so that wings can float freely
• 3 packages of Samyang Extra Spicy Roasted Chicken Ramen - BUY THE 5 PACK HERE
• 3 eggs
• 1 cup potato starch
• 2 tbsp oil
• 2 tbsp minced garlic
• 1 cup brown sugar
• 1/2 cup corn syrup or rice syrup (We used Karo Dark Corn Syrup)
1. Rinse the wings and dry to remove excess water. (Water will cause the frying oil to splash)
2.Season with salt, pepper, minced ginger and sesame oil.
3. Let the wings marinate for 30 minutes, while you prep your dipping stations. Heat up your frying oil.
4. Crush 1-2 packages of uncooked noodles using a rolling pin, hammer, or your fist. Pieces should be small, roughly 1/4 inch or less, but not quite to the point of powder. We just smashed all of the noodles in the bag with a rolling pin until well crushed.
5. Using a food processor, powderize about 1/3-1/2 of the crushed, uncooked noodles. (Be sure to pulse, as dry materials in a processor tends to heat up). Combine this with your potato flour.
6. Whisk 3 eggs until smooth.
7. Evenly coat each wing with the flour mixture. Then dip each with the egg until evenly spread, and finally coat with the crushed noodles. Set aside. These should be done one at a time, like a production line so the wings don't spend too much time sitting in any one station.
8. Once all the wings are ready, check your oil for temperature. It should be around 375F degrees, but for those of us who don't have a kitchen thermometer, a wooden chopstick can be used to guesstimate. If the chopstick starts to bubble, it is hot enough to cook with. (Something I learned from my parents).
9. Submerge the wings into the oil one by one. Make sure there is enough oil for the wings to float without touching each other for a nice even fry. If there isn't enough oil, any wing resting on the bottom of the pot/pan will likely burn. Wings should fry for 12 minutes, or until internal temperature of 165F degrees.
10. Remove the wings from the oil onto a rack so any excess oil can drip off. Do not set on a flat surface as the oil will puddle and soak back into the wings.
11. Prepare the sauce. Pour about 2 tbsp oil into a deep set pan and heat. Add garlic, corn syrup, the three SAMYANG ramen sauce packets, and brown sugar. Mix until thick.
12. Once the sauce is complete, return wings into frying oil for 3 minutes. Then take it out and place them onto the rack. Allow any excess oil to drip off.
13. Dip, drizzle, coat, shower, or however you prefer to sauce your wings.
14. Make sure you eat some before serving, who knows how long they'll survive. Serve whatever is left!
We hope you enjoy this recipe as much as we did! The wings definitely packed a punch in the spice department and is best enjoyed with a cold beer. Crunch away on these juicy, spicy, crispy wings during a party, for dinner, or when you're craving both ramen and wings at the same time! Happy National Wing Day!
Just a girl, her husband and two dogs who love food ♥❤🐶👫🐶❤♥