Don’t Cut the Noodles!
Good for Picnics
Don’t cut these Noodles, whatever you do! They symbolize long life.
A Chinese Barbecue Sauce
With Meat or Seafood – Even Hamburgers
This sauce can be used anywhere you would use bottled Barbecue Sauce to grill any Meat, Poultry, or Seafood. Only it’s better than any commercial, chemical-filled product sold in supermarkets. It also works well with Hamburgers, instead of Tomato Ketchup. Continue reading
August is Eggplant Month
A Versatile Vegetable
This is one of the popular Eggplant dishes in Japan. Eggplants come in a variety of shapes and sizes. The little miniature ones called Ko-Nasy are sweet. The larger ones are fleshy and filling. Regular Eggplants can be grilled, stewed, steamed, fried, or sometimes even floated in soups.
A similar Japanese Eggplant dish is Grilled Eggplant.
Eggplant with Miso and Sesame / 味噌とゴマのナス
4 medium or 8 miniature Asian eggplants
¼ cup Dashi Stock
1½cup Miso paste
2 tablespoons Sugar
1 tablespoon Sake
2 teaspoons White Sesame Seeds
Cut off the stems from the Eggplants and cut them into bite-size pieces, leaving the skins on.
Saute the Eggplant pieces in a little Vegetable Oil until they re translucent but still firm.
Add the Dashi Stock and simmer very very low fire, without stirring, until the liquid is nearly gone.
Then make a Miso sauce from the Miso, Sugar and Sake: Combine them in a saucepan and heat through until lthe Sugar is dissolved. A thick sauce results.
Dry-roast the Sesame seeds in a dry skillet over low fire, then grind them in a mortar and pestle until all the seeds are cracked.
Add the Miso Sauce to the Eggplant pieces and stir to coat them. Simmer for 2 to 3 minutes more over low fire. Sprinkle half the Sesame Seeds over them and serve.
Serve warm or at room temperature. Garnish with the rest of the Sesame Seeds just before serving.
A Chinese-American Favorite
As Made in China
Egg Velvet, or Egg Fu-Yung or Foo-Young, made with Crab, Pork Shreds, or other combinations, was a favorite staple of Chinese-American restaurants for decades, then fell out of favor. You don’t see it so much on menus anymore.
This way of cooking Eggs has been Continue reading
Sesame Oil the Secret
Sesame Oil gives this versatile Chinese sauce its distinctive franc. Rice Vinegar also h ells, and if available, Chinese Black Vinegar or Chinese Red Vinegar are especially nice in this sauce. It can be served with a number of hints,including Egg dishes like Crab Egg Fu Yung or bland Poultry dishes such as White Cut Chicken.
One of a family of Asian Dipping Sauces, including Ginger Sauce, Nuoc Cham and others.
Asian Fusion — Elegant and Fragrant
Potstickers Become Cookies
In this Fusion recipe, the Potstickers end up as delicate Cookies. They are layered with Whipped Cream and Strawberries, topped with Almonds and served chlled Continue reading
An Island Favorite
Mangos may not be native to the Islands, but then almost nothing else is, including Pineapples and Macadamias. This dessert gets made frequently in Hawaii, and it pairs well with Macadamia Lace Cookies, for instance.
Mango Ice Cream
1 cup ripe Mango pulp, pureed
2 teaspoons Lime or Lemon Juice
1 cup Sugar
2 cups Milk, scalded
2 cups Whipping Cream
Mix the Mango Puree, Lime or Lemon Juice, and half a cup of Sugar. Set aside.
Beat the Eggs to thick.
Beat the remaining half a cup of Sugar into the Eggs.
Slowly add the scalded Milk.
Cook this mixture over hot water in a double boiler until a custard begins to coat the spoon.
Remove from the fire and chill.
Finally mix this custard, the MangoPuree and Whipping Cream together and freeze.