Sunday, November 30, 2008

Asian Layered Spread

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Here's an easy appetizer that we made for Thanksgiving as we celebrated the news about Tim & Michelle's baby due in May. This recipe originally came from the Seattle JACL Cookbook.

8 oz. cream cheese
Chunky peanut butter (use enough to cover the cream cheese)
Any jam or chutney
Bacon bits, fried, crumbled
Green onions, chopped
Toasted flaked coconut (optional)
Cilantro leaves

Layer in a shallow dish each of the ingredients starting with the cream cheese. Serve with crackers.

Here are Michelle and Tim trying out the new baby carrier. The "Li'l Coffey Bean" is due ~May 28th!

Saturday, November 15, 2008

Corinne's Ginger Beef

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This is a simple dish that turns out great each time you make it. If you like the taste of fresh ginger slices stir fried with thinly sliced beef, then this dish is for you. It is easy to make and tastes delicious with steamed rice. This recipe comes from my buddy Corinne. It's an oldie but goodie, just like her.

1-1/2 lb sukiyaki meat (thinly sliced steak)
1/4 cup beef stock
1-1/2 T soy sauce
2 tsp dry sherry
1 tsp sugar
2 T oil
1 clove garlic, minced
2 T thinly sliced ginger
3 green onions slices in 1/2 inch pieces
1 T cornstarch
1 T water

In a small bowl, mix the beef stock, soy sauce, sherry and sugar. In a hot wok or large frying pan, add the oil and stir fry the garlic for a 1-2 minutes. Add the sukiyaki meat, green onions and ginger. Stir fry until the beef is no longer pink. Mix the cornstarch and water in a separate cup, and add to the beef when fully cooked to thicken the sauce. Serve with steamed rice.

Here's a photo from the ferry ride returning from Corinne's place on Bainbridge to Seattle.