The first thing I learned about Japanese cooking is that all the sauces were some combination of shoyu, rice vinegar, sugar, and mirin. This is a quick and easy meal that I made up.
Shoyu is a Japanese soy sauce. It gives a much richer flavor than regular soy sauce, and tastes less salty.
Mirin is Japanese cooking wine, made of rice wine. If you can't find any, just omit it, it will still taste wonderful.
From the Essential Asian Cookbook for the ZWT6! This one is from Indonesia.
note: Kecap manis; Other names: kecap manise, ketjap manis
[KEH-chuhp MAH-nees] An Indonesian sauce similar to a sweet soy sauce flavored with garlic and/or star anise. Kecap manis is sweetened with palm sugar and is used as a condiment. The sauce is thick and not at all salty and has a very rich caramely flavor.
This just came together out of sheer boredom one day. It is now the staple of my winter cooking. It is very versatile. I make huge batches, because I stick them in the fridge and everyone munches on them all week. Everything can be very easily cut in half. For the yeasted bread dough... Basically you need enough dough to make a couple dozen rounds, that are about 5-6" in diameter.
This is from Hot Sour Salty Sweet, my favorite cookbook :) It's a culinary journey cookbook, which are the best reads!! The trick to wok cooking is to prep everything in little bowls so that you can quickly and easily add ingredients without trouble. This looks like a harder recipe than it actually is. All the effort is in the prep and then it's just tossing things into the wok til it seems done :)
Just adding to the lists of Asian food for the ZWT! What makes this special is the black vinegar. If you can't get any, use regular rice vinegar, but if you can find black... GET IT. It's like the difference between Italian and Spanish olive oils. Subtle and amazing. From Hot, Sour, Salty, Sweet
From http://skinnygourmet.blogspot.com/2008/12/healthy-meets-indulgence-cheddar-and.html, but I added fat back in and made it lower carb by replacing the flour/skim milk with heavy cream. This looks amazing and I'm looking forward to trying it soon.
Based on a Mollie Katzen recipe... but due to blood sugar issues I am trying to lower my carb count so this is pure experimentation. I am going to cook it later this week and see if it works or not! This was originally made with white flour instead of walnut, so use that if you want to be sure it turns out! (I usually do half white and half wheat and it turns out fine.)
This is my favorite yeasted bread recipe. I got it from Marcy Goldman's Treasury of Jewish Holiday Baking (The New Bread, or Whallah). It is the first bread recipe I had actually turn out! I live in Colorado, which is higher elevation than most places, so I had to figure out how to adjust recipes. I'm leaving the ingredients the way the recipe was, since most people are closer to sea level.
For anyone interested: better flour makes better bread. I buy the expensive organic flour at the local health food store for bread and use cheaper flour for cookies and quick breads.