hand torn noodles in anchovy broth

During the fall/winter season, it's nice to have something comforting and familiar. A dish my mum used to always make for us growing up is sujebi (수제비). Currently, I am visiting San Francisco and so the ladies and I have not been able to have any dinners so I thought I would post a recipe for this dish which reminds me of home, at my parent's home ;D

With a dried anchovy and kelp soup base, the "noodles" are hand-made by using a tearing technique and simmered with a few vegetables. The result is a light broth with some flavorful ingredients and still mild on the palate. This week I won't be pairing this dish with a drink as by doctor's orders, no alcohol with antibiotics.....boo!


Serving Size : 2


Ingredients
-Noodles
     1 cup flour
     3/8 cup water
     1/4 tsp salt
     1/2 tbs vegetable oil
-Vegetables
     1 large Russet potato
     2 medium green zucchini
     1/2 large white onion
     Bunch of green onions
-Sheet of dried kelp (5x7 in)
-10 large dried anchovies
-3 cloves of garlice
-1/2 tbs fish sauce
-1/2 tbs sesame seed oil

Mise en place
Cut the potato and zucchini into quarters

zucchini, potatoes

Slice the yellow onion and garlic

yellow onion, garlic

Base 
Place approximately 10-13 dried large anchovy known as myuruchi (멸치) in a steel-mesh ball strainer which can be found in most Asian markets

dried anchovy, steel-mesh strainer

Set aside the kelp

dried kelp

In a pot of 10 cups of water, place the anchovy filled mesh strainer in and the sheet of kelp
Boil on high heat for 20 min
Lower to simmer thereafter for 30 min

Turn off the heat and remove the mesh strainer and kelp so you are left with broth
Cut the kelp into bite size pieces

Main

Combine the flour, water, salt and vegetable oil in a mixing bowl

Knead by hand until the dough is soft and slightly sticky

Place in saran wrap and refriderate until ready to use



hand made dough



Add the cubed potatoes, zucchini, onions and garlic to the broth

Boil until potatoes are soft on medium heat for approximately 20-25 min

Take out the dough from the refriderator

Place in one hand and using the other hand, stretch until thin and begin tearing into pieces

Drop them into the boiling broth



hand torn noodles, place in boiling broth



Cook for several minutes until noodles float to the top

Garnish

Chop the green onion and set aside the sesame oil



green onion



sesame seed oil


Plating
Add the green onion and sesame seed oil to the pot
Simmer for 5 min
Serve in bowl

chickpea curry + savory buttermilk drink

Shruti is not only a contributing guest blogger to city kitchen nyc, she is a very close friend of mine and my fierce! running partner :) Since she was raised as a vegetarian, I'm thrilled she will be introducing and contributing fantastic vegetarian dishes, many of which are Indian inspired as well as some Indian drinks. This past week, she took to preparing a dish whose main ingredient were chickpeas.

Chickpeas are high in protein and are used quite frequently in Indian cuisine. Prepared with a variety of spices, kabuli chana, loosely translated to chickpea curry, is often served with rice or naan (नान). At dinner, Shruti served the dish with naan and chapati (चपाती) which is a form of roti (रोटी).

Serving Size : 3

Ingredients
-½ lb of dried chickpeas
-Curry vegetables
     4-5 tomatoes
     ½ medium yellow onion
     6 Indian chillies
     5 curry leaves
-Curry sauce
     1 tsp olive oil
     ½ tsp mustard seeds
     ½ teasp cumin seeds
     3/4 tsp ginger garlic paste
     1 tsp garam masala    
     ½ tsp chilli powder
     Pinch of turmeric powder
     1 tsp coriander powder
-Garnish
     Salt to taste
     10 drops of lemon juice
     Cilantro


Mise en place
Chop the yellow onion
Slice the Indian chili peppers down the middle


yellow onion, indian chili

Set aside the curry leaves, which are known as 'sweet neem leaves' to be used as the curry base



curry leaves




Cut the tomatoes in half and boil in water until soft enough to peel the skin off easily
  

tomatoes



Set aside all the spices for the curry

curry powder, tumeric, mustard seeds,
red chili, coriander



Main
Soak the chickpeas in tepid water overnight until slightly swollen

chickpeas

Rinse them and drain the water out and place in pressure cooker tray
Cover the chickpeas approximately an inch over with water





Cook in the pressure cooker for approximately 20 min*
Place black tea leaves in a cloth bag or paper towel and place on top of chickpeas

tea leaf bag on chickpeas

The black tea leaf bag will give the chickpeas a brown color for aesthetic purposes

tea produces brown chickpeas

Base
Heat a small pan on medium heat and add the olive oil to it
In the heated oil, add cumin and mustard seeds until browned**
Add the curry leaves to the spices and set aside

olive oil, cumin, mustard seeds, curry leaves

In a larger pan, sautee the yellow onions and Indian chilis
Add the spiced curry leaves to the sauteed vegetables

yellow onion, indian chilis, curry leaves

Add the stewed tomatoes to this mixture and soften the mixture
Taking a masher, break down the vegetables and add the tumeric




tomatoes, mashed mixture



Add the chickpeas, garam masala, chili powder, coriander and salt
Mix well and simmer over low heat for at least 5-8 min

Place the chickpea curry onto a large platter

Set aside the chipati and/or naan

plated dish, naan and chipati

Garnish

Add the lemon juice and chopped cilantro on top

lemon juice, cilantro




Pairing : Masala chaas (savory buttermilk)

Ingredients
2 cups yogurt (fat-free or 1% fat)
2 cups chilled water
Cilantro
5-6 curry leaves
½ tsp mustard seeds
Pinch of salt
½ tsp olive oil for garnish

In a metal container, mix the yogurt, water and salt
Add the spice mixture of curry leaves, mustard seeds noted above**

yogurt and water, spices added

Garnish with chopped cilantro
Chill in refridgerator for half an hour or more

cilantro in yogurt and water mixture

Add ice and serve as it is a compliment to the slightly spicy chickpea curry dish

masala chaas

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*You could also use the canned chickpeas available at all stores. Canned chickpeas can be directly poured into the pan after rinsing once

cold acorn noodles + autumn vegetables

Acorn noodles which in Korean are called Dotori Guksu (도토리국수), are made from acorn flour, salt and buckwheat. This recipe was inspired by a dish my mum has prepared. Served cold, I used some seasonal autumn vegetables for garnish and though you can substitute any seafood or thinly sliced chicken or beef tenders on top, I used firm, cubed tofu. oyster sauce with yellow mustard gives a nice kick to the seasoning of the noodles.

Serving Size : 2

Ingredients
-Autumn vegetables
     4 oz (handful) organic shredded carrots
     1/2 of whole yellow Hothouse bell pepper
     1/2 head of red cabbage
     Enoki mushrooms
     1-2 Kirby cucumbers 
     1/2 package of extra firm tofu
     Burdock root (already prepared, found in Asian grocery store)
-8 oz acorn noodles
-Sauce
     3 tbs oyster sauce
     3 tbs rice wine vinegar
     2 tbs sesame seed oil
     1 tbs sugar
     1 tbs Japanese yellow mustard
-3 tbs soy sauce
-Roasted sesame seeds


Mise en place 
Thinly slice the following vegetables

red cabbage, carrots, yellow bell pepper

burdock root, enoki mushrooms,
kirby cucumbers


Cube extra firm tofu* and sautee lightly in a pan with the soy sauce 

extra firm tofu


Main
Place the acorn noodles in a pot of boiling water for 3 minutes
Rinse in cold water
Plate in a white serving platter

acorn noodles, boil in hot water, rinse in cold water

twirl noodles, plate on platter

Sauce
Combine the oyster sauce and rice wine vinegar
Add the Japanese yellow mustard little by little depending on intensity of heat you want
Put aside sesame seed oil for later

[top left clockwise] rice wine vinegar, sesame
seed oil, yellow mustard, oyster sauce 

Plating
Present on a white platter as the colors will be more defined
Alternate the julienne vegetables around the circumference of noodles
Place the sliced burdock root on top and the cubed tofu



burdock root, detail of arranged mise en place, plating arrangement


Garnish Drizzle sauce over the dish
Garnish with toasted sesame seeds



roasted sesame seeds as garnish, final dish



Pairing
**Kooksoondang (국순당) draught makkoli


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*Can substitute tofu for beef/chicken tenders
**An upcoming post will detail the origins and what makkoli (막걸리) is

welcome! स्वागत! bienvenue! 안녕하세요!

welcome to the city kitchen nyc! this site was created as a means to escape the busy, daily grind of corporate finance in the city and share international dishes that have been inspired over time by childhood recollections, travel, and most importantly the love for food/drink and the passion to create new dishes. along with introducing ethnic drink pairings, these dishes are a reflection and fusion of different cultures and hopefully be an inspiration to other busy city cooks out there~