I was at the PAT Korean market last weekend and saw these all prepped and ready to go. With some rice and seaweed these can be made into rolls in minutes! Very good idea.

Rasa Malaysia is a food blog that my Dad mentioned to me. It features great recipes from lots of different Asian cultures and LOTS of great food photography.

It features sections for Chinese, Malaysian, Thai, Japanese, Indian, Vietnamese, Indonesian, Filipino and Nyona cuisine. One absent member are Korean recipes but given the breadth that they cover it’s a forgiveable oversight. Especially since I’ve already discovered Maangchi.

Both the recipes and photography on the site are top notch. I definitely need to start working on my own cookbook!

Udon noodles come in these great little packages at T&T. I bought them and have been getting them regularly every trip. They store forever and keep better than the frozen kind which get freezerburned too often.

• Beef ribeye sliced thinly
• Udon noodles packaged
• Beef broth
• King oyster mushrooms
• Bok choy (or spinach or other nice green veg)
• Green onion/Scallion

1. Cut beef into very thin strips and cook on medium low heat in a fry pan. When finished, set aside.
2. Boil enough water to cover the udon noodles for only 2-3 minutes, then drain and set aside.
3. Bring beef broth (or chicken broth) to a boil, quickly add bok choy and king oyster mushrooms. Add noodles just a minute later, then finally the beef. Turn off the heat and let stew for a minute.
4. Plate and serve, garnish with green onion.