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.
A Taste of Beijing Pork Meets Water Chestnuts Meet Black Mushrooms
This simple Beijing style dish balances the slightly warm nature of Pork with the cool nature of several vegetables for a nicely balanced, healthy dish. The contrast of textures is a special feature of this dish.
Reflecting the Vietnamese fondness for Beef, this Beef Brochette dish is a classic of Vietnamese cuisine. It would be ideal for a larger buffet event, along with several other major dishes. It is intended to serve six to eight people, along with Continue reading →
Bean Sprouts are an important vegetable in Japanese as well as a number of other Pacific Rim cuisines.
Here’s a recipe for a crunchy Bean Sprout Relish using Memmi that works well with Burgers. Next time you grill burgers outdoors on charcoal, you might like to gry it. The recipe was suggested by Japanese cooking maven Joan Itoh Burk, now a resident of Ontario, Canada.
The Burgers don’t need to be Meat either. Ms. Burk says, :”The burgers don’t have to be meat. Fish on the grill really take to the spicy Soy Bean Wasabi dressing.” Or it could be served with the recent Continue reading →
Indonesia’s National Salad
Shrimp Crackers Meet Peanut Sauce
Kroepek, Indonesian shrimp crackers
Gado Gado is probably the most representative type of Indonesian salad, and there are a number of regional variations. It can be eaten as a side dish, can appear at picnics, or can function as the main dish of a meal. Here is a good basic recipe for a Gado Gado which reflects he culinary style of the Java region. Continue reading →