4000. CRAZY-FAST RAMEN with BACON, EGG and KIMCHI

2 strips of bacon, diced

2-3 scallions

kimchi, roughly chopped

a couple tablespoons of kimchi brine

a package of fresh ramen noodles

soy sauce

toasted sesame oil

rice vinegar

mirin

one egg

chile oil

toasted nori strips

First, sauté two strips of diced bacon in a skillet over medium heat. Once the bacon bits are crisp, scoop them onto a paper-towel lined plate, then add two to three chopped scallion whites to all that delicious bacon fat in the skillet (save the scallion greens for later!). Once the scallions start to soften, add a big handful of roughly chopped kimchi and a couple of tablespoons of kimchi brine straight from the jar. Cook for another two minutes until kimchi softens, then remove from heat.

Meanwhile, bring a medium saucepan of water to a boil. Add a package of fresh ramen noodles and boil for just a couple of minutes until they’re springy and tender, then drain in a colander and rinse under cold running water. 

Add the noodles to your skillet with the cooked bacon bits, some chopped fresh kimchi (for tang and crunch), and a splash each of soy sauce, toasted sesame oil, rice vinegar, and mirin. Cook for a minute or two over medium heat, tossing until combined and noodles are warmed through, then transfer to a plate or shallow bowl.

Poach an egg in a medium saucepan of barely-simmering water with a splash of white vinegar. Use a slotted spoon to transfer the egg to your bowl of noodles, then top with some toasted sesame seeds, and those reserved scallion greens. Add a dash of chile oil or some toasted nori strips if you’re feeling fancy.

bacon recipe source: Christina Chaey, Bon Appétit Test Kitchen, January 20, 2016

3976. KUNG PAO BACON

Serves 4


12 ounces bacon, cut into large bite-sized pieces

8 to 10 dried red chilis

5 scallions

2 cloves garlic, minced

1 teaspoon minced or grated ginger

1 red bell pepper, diced

¼ cup unsalted dry-roasted peanuts

Sauce

1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar

1 teaspoon soy sauce

1 teaspoon hoisin sauce

1 teaspoon sesame oil

2 teaspoons sugar

1 teaspoon cornstarch

1 teaspoon ground Sichuan pepper

Prepare the sauce: In another bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch is dissolved and set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the bacon and cook until crisp on the outside and cooked through, about 3 to 4 minutes. Transfer to a plate lined with paper towels.

Drain all but 1 tablespoon of bacon grease from the pan. Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant.

Add the scallion whites, garlic, and ginger, and stir-fry for 30 seconds. Add the red bell pepper and stir-fry for another 30 seconds. Return the bacon to the pan. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.

bacon recipe source: Diana Kuan (@dianakuan), Appetite for China, June 24, 2013

3944. SAVORY CHEDDAR OATMEAL with BACON, GARLICKY GREENS and EGGS

Yield: 4 servings


For the Oatmeal:
1 cup water
1 cup milk
1 cup old-fashioned oats
1½ cups shredded sharp cheddar cheese
Salt and pepper, to taste

For the Greens:
4 slices bacon, chopped
3 garlic cloves, finely minced, grated, or pressed
2 bunches Swiss chard, ribs removed and leaves roughly chopped
Pinch of red pepper flakes
Drizzle of toasted sesame oil
Salt and pepper, to taste

Optional Toppings:
Eggs, fried or poached to desired doneness
Scallions, chopped
Toasted sesame seeds
Drizzle of toasted sesame oil
Hot sauce

For the Oatmeal: In a medium saucepan, bring the water and milk to a boil. Season with a pinch of salt and then add in the oats. Cook for about 5 minutes, stirring occasionally, or until the oats are cooked and the mixture is creamy.

Stir in the shredded cheese and season with pepper. Keep warm until ready to serve.

For the Greens: In a large skillet, crisp the bacon until rendered. Remove from the pan with a slotted spoon and set aside for garnish.

Remove the pan from the heat for a few minutes and then add in the garlic. Return the pan to medium-low heat, so as not to burn the garlic. Cook garlic for about a minute, stirring constantly.
Add in the greens and red pepper flakes, tossing them evenly in the garlic and oil. Cook for about 5 minutes, stirring frequently, or until the greens are softened and wilted but still have texture.

Season, to taste, with a drizzle of toasted sesame oil, salt, and pepper. Keep warm until ready to serve.

To Serve: Spoon oatmeal into serving bowls and top with the greens, reserved crispy bacon, and other desired toppings. I like a runny egg, scallions, hot sauce, another drizzle of sesame oil, and some toasted sesame seeds for crunch. Serve immediately.


bacon recipe source: Molly, Yes to Yolks (@mollycreilly), March 18, 2016

3920. BROWN RICE BOWL with EGG, AVOCADO and BACON

serves 4


5 pieces bacon, chopped
2 scallions, thinly sliced, plus more for garnish
8 oz. curly spinach, stemmed (8 packed cups)
1/4 tsp. kosher salt
1/4 tsp. pepper
2 Tbsp. toasted sesame oil
2 Tbsp. distilled white vinegar
2 tsp. toasted sesame seeds, plus more for garnish
4 cups cooked brown rice, warm
1 avocado, thinly sliced
4 radishes, thinly sliced
4 large fried eggs

Cook the bacon and scallions in a large skillet over medium until the bacon is crispy, 5 minutes. Add the spinach, salt, and pepper and cook just until wilted, about 1 minute.

Whisk the oil, vinegar, and sesame seeds in a small bowl.

Divide the brown rice, spinach mixture, avocado, and radishes in the bowls. Top with the eggs and garnish with scallions and sesame seeds. Drizzle with the sesame dressing and serve warm, with more dressing on the side.


bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016

3913. ACKEE and BACON

Servings: 4 to 6


1/2 pound cooked ackee
1/2 pound bacon
1 small onion, diced
1 bunch scallions, diced
1 sprig thyme
1/2 teaspoon freshly pulled thyme
1 red bell pepper
1 green bell pepper
1 teaspoon garlic, chopped
1 habanero pepper, chopped
Salt and freshly ground black pepper to taste


In a frying pan fry the bacon until crisp. Heat the oil in a separate, large frying pan, add the onion, scallions, habanero pepper and garlic. Fry over low heat until the onion is translucent, then add the fresh thyme. Add the bacon and fry, stirring constantly for 3 minutes, and then the tomatoes and ackee. Toss gently so as not to break up the ackee. Sprinkle with salt and pepper before serving.


bacon recipe source: Today, NBC

3897. CODDLED EGGS with BACON and GOAT CHEESE

Servings: 4


2 Tbs. plus 2 tsp. unsalted butter, at room
 temperature
8 eggs
4 tsp. heavy cream
1/4 cup cooked diced bacon
1/4 cup crumbled goat cheese (chèvre) or
 other cheese
4 tsp. scallions, thinly sliced diagonally
Salt and freshly cracked five pepper blend,
 to taste

Preheat an oven to 350°F. Have a pot of boiling water ready.

Butter the bottoms and sides of four 5.4-fl.-oz. Apilco ramekins with the 2 Tbs. butter. Put 1/2 tsp. butter in the bottom of each one. Break 2 eggs into each ramekin, then top each with 1 tsp. cream, one-fourth of the bacon and cheese, and 1 tsp. scallions. Season with salt and pepper. Cover the ramekins tightly with aluminum foil. 

Place the ramekins in a baking dish and add boiling water to fill the pan halfway up the sides of the ramekins. Bake until the whites are just set and the yolks are runny, 18 to 22 minutes; for set whites and hard yolks, bake for 22 to 30 minutes. 

Remove the ramekins from the baking dish and remove the foil. Serve immediately with toast. 


bacon recipe source: Williams-Sonoma Kitchen (@WilliamsSonoma)

3892. BACON STUFFED CORN CAKES

Makes 6-8 pancakes


Corn Cake Mixture:
1 1/2 cups fine or medium ground cornmeal
1 teaspoon salt
1 1/2 cups boiling water
1/2 cup milk
2 tablespoons olive oil plus some for cooking
1 tablespoon sugar
1 large egg

Filling:
4 large strips bacon, diced
3-4 scallions, minced
1 cup shredded cheese
Maple Syrup, for serving
Salsa, for serving

Stir together cornmeal and salt. Add boiling water and stir. Let sit for 5-10 minutes so water can absorb.

Stir in milk, olive oil, and egg into batter. Let rest while you make filling.

Bake bacon until crispy at 350 degrees. Dice or crumble the bacon and stir in with diced scallions and grated cheese.

To make cakes, add a drizzle of oil to a griddle or large skillet over medium heat. Once hot, add 1/4 cup of the cornmeal batter.

Immediately top batter with a small handful of the bacon filling. Spoon another 1/4 cup of batter over the top of the filling so it mostly covers the filling. It's okay if it doesn't cover everything.

Let cook for 3-4 minutes or until the edges are firm around the cake.

Flip cake and cook for another few minutes until they are cooked through.

Serve cakes immediately with maple syrup or salsa!


bacon recipe source: Nick Evans, Macheesmo (@Macheesmo), May 19, 2012

3875. HOMEMADE RAMEN with BACON and SOFT-BOILED EGGS

Yield: 2 servings


4 slices bacon, chopped
1 (1-inch) piece of fresh ginger, peeled and sliced
3 garlic cloves, sliced
1 tablespoon minced lemongrass
1 tablespoon white miso paste (or more to taste)
Red pepper flakes, to taste (I used about ½ teaspoon)
4 cups low-sodium chicken broth
2 tablespoons low-sodium soy sauce (or to taste)
½ tablespoon balsamic vinegar
½ tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 package dried ramen noodles (discard the included seasoning packet)

Toppings:
2 cups stemmed and chopped baby spinach leaves
1 shallot, very thinly sliced
2 soft-boiled eggs, peeled and halved
Chopped scallions
Sriracha hot sauce (optional)

Place a pot over medium-high heat and add the bacon. Render until crispy. Remove half of the bacon with slotted spoon and set aside (this will be used as a garnish).

To the remaining bacon and drippings, add the ginger, garlic, and lemongrass and sauté for 1 minute. Add the miso paste and red pepper flakes and stir until incorporated. Add the stock and bring to a simmer. Simmer for 30 minutes and then strain out and discard the aromatics (bacon, garlic, ginger, and lemongrass). Stir in the soy sauce, vinegars, and toasted sesame oil and keep warm until ready to serve.

Make the soft-boiled eggs at this point but do not drain the water when finished. Instead, return the water to a simmer and cook the ramen noodles for 2-3 minutes or until tender. Drain, rinse, and set aside.

To serve, divide the baby spinach, shallot, and the cooked noodles between two bowls. Ladle the hot broth over the noodles and top each bowl with the crisped bacon, soft-boiled eggs, scallions, and hot sauce. Serve immediately.


bacon recipe source: Molly, Yes to Yolks (@mollycreilly), August 26, 2014

3863. TWO-BEAN SALAD with ROASTED POTATOES and BACON

Servings: 4


4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
Coarse salt and ground pepper
6 ounces wax beans, trimmed and halved
6 ounces green beans, trimmed and halved
3 tablespoons capers, rinsed and drained
1 teaspoon extra-virgin olive oil
2 scallions, thinly sliced
4 teaspoons red-wine vinegar

Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.

In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.


bacon recipe source: Martha Stewart, Everyday Food, July/August 2010

3850. HOT & SWEET BACON BANH MI

serves four


16 green onions or scallions, greens only, sliced thin in long strips
1 pound slices of thick cut bacon
1 cup light brown sugar
1 tablespoon crushed red pepper flake
1 teaspoon dry ground ginger
1/2 small head cabbage, shredded
1/2 cup rice vinegar
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 teaspoon salt
1 teaspoon granulated white sugar
6 small red radishes, sliced thin
1 cup fresh cilantro leaves
1 cup creamy peanut butter
1-1/2 cups boiling water
1 tablespoon peeled fresh ginger, grated
1 tablespoon fresh garlic, minced
2 tablespoons soy sauce
3 tablespoons light brown sugar
4 french baguettes, about 10 inches in length

Scallions: Slice the scallions into thin strips, greens only and place in ice water - this will make them curly after an hour.

Bacon: Preheat oven to 325 degrees. Line 2 baking sheets with aluminum foil. Line the bottom side of 2 smaller baking sheets with aluminum foil. In a medium bowl combine the 1c brown sugar, red pepper flakes and ground ginger. Take each slice of bacon into the bowl and cover it with the mixture patting it on to get as much as possible to adhere to the bacon. Place each slice of bacon onto the larger lined baking sheets. Place the other two baking sheets on top of the bacon. Cook at 325 for 25 minutes. Remove from the oven and place the bacon strips on cooling racks.

Cole slaw: While the bacon is cooking prepare the coleslaw. In a large bowl combine the rice vinegar, vegetable oil, sesame oil, salt and sugar. Now add the shredded cabbage, sliced radishes and cilantro.

Sauce: In a blender combine the peanut butter, boiling water, grated ginger, garlic, soy sauce and 3T brown sugar until smooth. Pour this mixture into a squirt bottle for convenience or you can spoon it on later.

Building the banh mi: Slice the 4 baguettes horizontally without separating them. Place the scallions in a strainer to drain the water. Fill each baguette with 1/4 of the bacon slices, give that a good squirt of the sauce, about 4 tablespoons. Now, lay on 1 cup of coleslaw and top that with 1/4 of the scallion curls.


bacon recipe source: cookmore.com (Kenmore.com)

3840. WAFFLED POTATO KUGEL with BACON

Yields 12


12 ounces bacon
4 medium Russet potatoes
Juice of 1/2 a lemon
6 eggs
1 medium yellow onion, cut into chunks
3/4 cup all-purpose flour (or matzoh meal--I haven't tried that, though)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil, for waffle iron
Sour cream, for serving
Chives, scallions, or sautéed yellow onions, for serving

Cut the bacon into 1/2-inch pieces and fry in a large skillet over medium-high heat, until cooked to your liking. Drain, reserve the fat for greasing the waffle iron, and set aside.

Peel the potatoes and cut into large chunks, then immediately submerge in cold water to keep them from oxidizing (turning dark).

In a large bowl, whisk together the eggs and set aside.

In a food processor, pulse the onion chunks until finely chopped. Stir into the eggs.

Drain the potatoes and use the same food processor bowl to process the potatoes in batches (2 should be sufficient, depending on the size of your processor). Scrape down the sides of the bowl, add some lemon juice (half of it, if you're working in two batches), and process again until finely pureed. Transfer to a strainer placed over a bowl and press to squeeze as much moisture out as possible. If you have a cheesecloth, line the strainer with it, and once all the potatoes are processed, squeeze out as much moisture as you can.

Add the potatoes to the egg mixture, followed by the flour, salt, pepper, and most of the bacon pieces (reserve a little for topping, if you'd like). Stir until well combined.

Preheat a waffle iron and grease with the bacon grease you reserved earlier (or vegetable oil). Drop a 1/4 cup of kugel batter (this may depend on the size of your waffle iron, so experiment to find what works best) onto each grid. Cooking them will take longer than typical waffles—just watch for when there's less steam escaping the sides of the waffle iron. This yielded 12-13 waffles on my big Belgian waffle iron, so the recipe will feed 6-4 people, depending on how hungry they are.

Serve immediately topped with sour cream and/or crispy bacon bits and/or chives and/or scallions and/or sautéed yellow onion.


bacon recipe source: Danguole Lekaviciute (@Danguole_L), 10th Kitchen, March 23, 2015

3799. BACON and CHEESE STROMBOLI

1 pizza crust

1 cup shredded mozzarella
3 scallions/green onions, sliced
¼ cup crumbled crispy bacon
1 tablespoons extra virgin olive oil
A few pinches of red chili flakes
sea salt
freshly ground black pepper

Preheat the oven to 400˚F. Line a baking tray with parchment paper.

Unroll the dough and brush with olive oil. Scatter the scallions over the dough, follow by the cheese, chili flakes, bacon, and season with salt and pepper. Roll up the long side, tuck the short sides in and slide onto the baking tray, seal side down. Make a few cuts on top of the dough and brush lightly with olive oil. Bake for about 20 minutes or until cooked through and browned. Leave to cool slightly before serving.

bacon recipe source: Angie Tee, Seasaltwithfood (@Seasaltwithfood), September 24, 2012

3790. SMOKED TROUT and BACON PITAS

makes 4 pitas

10 ounces thick-cut bacon, cut into 1-inch pieces (about 10 slices)

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons grainy mustard

Salt and freshly ground pepper

6 ounces skinless smoked trout fillets, flaked

1 1/2 cups cherry tomatoes (1/2 pound), halved

1/4 pound frisée, torn (4 cups)

2 scallions, thinly sliced

Four 7-inch pita breads

In a large skillet, cook the bacon over moderately high heat until browned and crisp, about 8 minutes. Drain the bacon on paper towels. In a bowl, mix the mayonnaise with the sour cream and mustard and season with salt and pepper. Add the bacon, smoked trout, cherry tomatoes, frisée and scallions and toss to coat. Spoon the salad into the pita breads and serve.

bacon recipe source: Annie Miller, Food & Wine, August 2004

3779. BACON-WRAPPED ENOKI

makes 2 dozen hors d'oeuvres


12 slices of bacon, halved crosswise

Two 4-ounce packages enoki mushrooms, trimmed and split into 24 bundles

3 scallions, quartered lengthwise and cut into 3-inch lengths

Freshly ground pepper

Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper and arrange the bacon on it 3 inches apart. Set the mushrooms on the bacon slices. Top with the scallions and season with pepper. Roll up into tight cylinders and secure with toothpicks.

Roast the enoki bundles for 18 minutes, or until the bacon is browned and crisp. Drain the bundles on paper towels, remove the toothpicks and serve.

bacon recipe source: Grace Parisi, Food & Wine, October 2004

3767. BACON and EGG LO MEIN

Serves: 4

6-7 slices of bacon, chopped

1 medium sweet onion, chopped

2-3 carrots, sliced diagonally

4 garlic cloves, minced

3 scallions, finely chopped

1 teaspoon extra light olive oil or bacon grease

2 eggs

8 ounces lo mein egg noodles

2 tablespoons soy sauce

½ tablespoon mirin

1 tablespoon water

Line a plate with some paper towels and set aside (keep it near the stove).

Add soy sauce, mirin, and water to a small bowl and mix to combine. Set aside.

Pre-heat wok over medium-high heat.

Add bacon and cook until crisp and the fat has rendered; about ten minutes. Be sure to stir throughout to ensure even cooking.

Using a slotted spoon, move the cooked bacon to the towel-lined plate and set aside.

Remove all, but two tablespoons of bacon grease from the wok (I recommend straining the extra grease and storing it in the fridge to use as a cooking fat!)

Add onions and carrots and cook until the carrots have softened; about ten minutes.

Add garlic and saute until fragrant; about one minute.

Push the veggies to one side of the wok. Add one teaspoon light olive oil or more bacon grease to the empty side and add eggs. Let cook, untouched, for about ten seconds, then scramble with a wooden spoon until they have mostly cooked; about one minute.

Mix eggs with the veggies until well incorporated.

Add the egg noodles, cooked bacon, sauce mixture, and most of the scallions (leave some for garnish when serving).

Toss to combine.

Now, you eat!

bacon recipe source: Marissa, OMGFOOD (@omgfoodblog), June 11, 2015

3762. DAIKON RADISH and BACON SOUP

4-5 servings

400 grams (14 oz) daikon radish

3-4 slices bacon

1 soup stock cube

1 piece butter

1 teaspoon sugar

a little soy sauce

green onions or scallions (as desired)

Cut the daikon radish into large bite-sized pieces. Cut the bacon into 1 cm cubes. Put the daikon radish and bacon into a pan and add enough water to cover the ingredients well. Add the stock cube, sugar and butter and heat. When the daikon radish has softened and the liquid is reduced, adjust the taste with a little soy sauce, and remove from the heat. Transfer to a serving plate and sprinkle on green onion rounds to finish.

bacon recipe source: ラビー (member), Washoku.Guide: Japanese Food Around the World (@washokuguide)

3721. KIMCHI-BACON QUESADILLAS

serves four


8 flour tortillas
1-1½ cups kimchi, drained and roughly chopped
8 slices thick-cut bacon, chopped into roughly 1" pieces
2 cups grated monterey jack cheese
2 cups grated white cheddar cheese
Nonstick cooking spray

Optional (but recommended) toppings:
1 avocado, thinly sliced
scallions, chopped
queso fresco, crumbled
pico de gallo
gojuchang aioli

Cook bacon over medium heat in a medium pan until golden brown and fat is rendered. Remove bacon to a paper-towel lined plate to drain. Add kimchi to the bacon drippings and cook, stirring ocassionally, until it starts to caramelize, about 6-8 minutes.

Build your quesadillas. Mix cheeses together. Sprinkle approximately ½ cup of cheese onto a tortilla, followed by a bit of kimchi and bacon. Top with another ½ cup of cheese and another tortilla. Repeat three more times with remaining tortillas.

Spray a medium sized skillet (one big enough to fit your tortillas) with nonstick cooking spray and heat over medium heat. Cook quesadillas, one at a time and spraying pan with nonstick spray in between each one, for about 1-2 minutes, until tortilla is golden brown, and then carefully flip and cook 1-2 minutes more.

Cut into wedges and serve immediately with avocado, scallions, queso fresco, pico de gallo, and/or gochujang aioli.


bacon recipe source: Chris, Shared Appetite (@sharedappetite) 

3699. SAVORY BREAKFAST PIE with BACON LATTICE CRUST

makes one 9-inch pie


12 bacon strips

1 prepared pie crust
6 eggs
1 cup milk
1 bunch scallions, thinly sliced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Make the bacon lattice: Place the bacon strips on the baking sheet, then weave them together to form a square of bacon.

Cook the bacon: Bake the bacon until browned but not completely crispy, 10 to 15 minutes. Cool to room temperature.

Prepare the crust: While the bacon is cooling, line a 9-inch pie plate with the prepared pie crust. Press the tines of a fork all around the edge to create a decorative border. Keep chilled until ready to bake.

Make the egg custard: In a large bowl, whisk the eggs with the milk, scallions, salt and pepper to combine. Pour the mixture into the pie crust, then top with the cheese, sprinkling it in an even layer over the top.

Cook the pie: Bake the pie until the custard is starting to set and the crust is beginning to brown, 12 to 15 minutes. Remove the pie from the oven and place the bacon lattice on top. (Use scissors if you want to trim the lattice to the shape of the pie.)

Return the pie to the oven and bake until the bacon is evenly browned and crisp, the crust is golden and the custard is set, 15 to 20 minutes more.

Let the pie cool at least 15 to 30 minutes before slicing. Serve the pie warm or at room temperature.


bacon recipe source: PureWow (@PureWow), March 11, 2015

3671. CHINESE TURNIP CAKE with SAUSAGE, BACON and MUSHROOMS (LAW BOK GOW)

serves 6-8


2 ounces dried shiitake mushrooms (about 10 mushrooms)
5 ounces Chinese bacon (lap yuk), diced
2 Chinese sausage, diced (see note above)
1/4 cup small dried shrimp, rinsed and patted dry (see note above)
1 tablespoon plus 2 teaspoons brown sugar, divided
1 tablespoon soy sauce
3 pounds daikon radish, peeled and finely grated on a box grater
8 ounces rice flour
Toasted sesame oil, for serving
2 scallions, white and light green parts only, chopped
1 bunch cilantro, leaves and tender stems only, chopped
Toasted sesame seeds, for serving (optional)
Hoisin sauce and Sriracha, for serving

Place dried shiitakes in a heatproof bowl and pour over enough hot water to cover. Soak for at least 2 hours and up to overnight. Drain mushrooms, rinse under cold running water, and squeeze out excess water. Trim and discard stems and dice caps.

Set a large pot, Dutch oven, or wok over medium-high heat and add diced shiitakes, bacon, sausage, and dried shrimp. Cook, stirring, until bacon and sausage have rendered some fat, about 5 to 7 minutes. Stir in 2 teaspoons brown sugar and the soy sauce and cook, stirring, for 2 minutes longer. Transfer everything to a bowl and set aside.

In the same Dutch oven or wok, add grated daikon. Stir to coat with any of the remaining fat. Lower heat to medium, cover and cook, stirring occasionally, until daikon is slightly translucent, about 20 minutes. Stir in remaining 1 tablespoon brown sugar until dissolved.

Remove from heat. Stir in cooked shiitakes, bacon, sausage, and dried. Add rice flour in thirds, mixing thoroughly between additions (make sure no traces of flour are left at the bottom). If flour mixture becomes too difficult to stir, stir in up to 2 tablespoons of water to loosen slightly; the final texture should be sticky and tight.

Scrape mixture into two 7- by 5-inch baking dishes or disposable aluminum baking trays. Set up a steamer large enough to hold one of the baking dishes, then, working 1 baking dish at a time, steam turnip cake until cooked through, about 30 minutes. Repeat with remaining baking dish. Let cooked turnip cakes rest 20 minutes before serving.

Drizzle turnip cakes with sesame oil and top with chopped scallions, cilantro, and sesame oil, if using. Slice and serve with hoisin sauce and/or Sriracha on the side.

The cooked turnip cake can be refrigerated for up to 2 days. To reheat, slice and pan-fry in a small amount of oil until golden and crisp on both sides.


bacon recipe source: Shao Zhi Zhong (@FriedWontons4u), Serious Eats, February 17, 2015

3670. XIACHAO NIUGAN JUN (MUSHROOMS with BACON, GREEN CHILES and SCALLIONS)

makes 2 servings 


2 tablespoons canola oil 
3 ounces thick slab bacon, cut into 1/8 inch matchsticks 
10 ounces matsutake mushrooms or 10 ounces cremini mushrooms, thinly sliced 
2 Thai green chili, stemmed thinly sliced 
4 scallions, cut into 1/2 inch pieces
kosher salt, to taste
cooked rice, for serving

Heat oil in a 14 inch flat-bottomed wok or high-sided skillet over high heat. Add bacon and cook, stirring often, until its fat renders and it is crisp (5 minutes).

Add mushrooms and chiles and cook, stirring occasionally, until mushrooms release their moisture and soften (4 minutes).

Add scallions and cook, stirring constantly, until fragrant (1 minute). Season with salt and divide between two shallow serving bowls; serve with rice.


bacon recipe source: Member #610488, Food.com; this recipe originated in Duan Jia Deng, a village in Yunnan Province, China