Noodles with Black Vinegar and Vegetables / 黑醋和蔬菜麵條

How to cook Asian dishes with Sesame Oil

Sesame Oil

Don’t Cut the Noodles!
Good for Picnics

Don’t cut these Noodles, whatever you do!  They symbolize long life.

This Chinese noodle dish can be made in advance and refrigerated.  Convenient when planning a picnic. Continue reading

Crab and Egg Fu-Yung / 蟹肉芙蓉蛋

A Chinese-American Favorite
As Made in China

CrabEgg 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

Prawns Clay Pot / Tôm nồi đất sét

Another Clay Pot
A Dish from the Mekong

Shrimp

Shrimp

Prawns Clay Pot is another of the various things you can do with Clay Pots, a Vietnamese favorite. Make it with Prawns or larger Shrimp, ideally Continue reading

Stir-Fried Sliced Pork

A Taste of Beijing
Pork Meets Water Chestnuts Meet Black Mushrooms

Shiitake Mushrooms cooked Japanese style for Bento

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.

Continue reading

Spring Rolls, Vietnamese Style, for a Larger Group

Recipe for a Party or Larger Group

Cooking Thai dishes with Tiparos fish saue

Fish Sauce

This recipe for Vietnamese style Spring Rolls is a good one for a party, as it makes 50 rolls. Recipe adapted from Bach-Yen Boum.

Vietnamese Spring Rolls

Vietnamese

Continue reading

Beef Brochettes

A Vietnamese Classic
Ideal for a Buffet Party

Cooking with Vietnamese Nuoc Mam Fish Sauce

Nuoc Mam/Fish Sauce

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

Spring Rolls, Vietnamese Style II

Shrimp Tail Handles
Shrimp Meets Crab

Working with bean sprouts in the Asian kitchen

Bean Sprouts

This Vietnamese take on the ever-popular Spring Rolls is intended to provide a light appetizer for no more than 8.  It combines Crab, Shrimp, and Vegetables.  Recipe adapted from Bach Ngo.

Spring Rolls

Ram Cuon

Vietnamese

Ingredients:

8 whole dried Rice Papers Continue reading

Memmi Sauce 麪 味

How to use Japanese Memmi Soup Base

Memmi

Memmi sauce is a concentrated Japanese soup base used to intensify the flavor of hot and cold noodle dishes.

Memmi also has other uses and is used by Japanese cooks to enhance the flavor of a variety of cooked dishes, such as soups and stews.

The name Memmi comes from the Japanese characters for “noodle” and “flavor,” so the meaning is something like “noodle flavoring” or “noodle flavor enhancer.” Continue reading

Bean Sprout Relish

Good for Burgers
Memmi is the Secret

Japanese Kakiemon Ewer, Edo periodBean 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.

Working with bean sprouts in the Asian kitchen

Bean Sprouts

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

Gado Gado

Indonesia’s National Salad
Shrimp Crackers Meet Peanut Sauce

Kroepek, Indonesian shrimp crackers

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