Asian Homestyle Cooking's topics - tribe.net

Kimchi

2008-07-30T15:21:54Z

Hi. Am new on this tribe, and very happy to have found it.

I love kimchi and I'd like to make some of my own for the pleasure of it and for saving money. Can anyone suggest a really great kimchi recipe that I can try making? Am not a pickling kind of person, but am willing to learn.

Thanks.

posted in Asian Homestyle Cooking - 6 replies

Japanese Golden Curry!

2008-07-28T23:16:48Z

Yes, it can actually be made at home, not from a box of pre-made roux.

I chose to research this because I really wanted my clients to have the opportunity to taste it, but I am all about NOT using MSG or other synthetic flavor enhancers or preservatives. Of course, I had to begin this research by using a box of the homemade roux- you know the kind...little squares of solid paste that dissolve into the most gloriously sweet and savory and glistening curry sauce we've all come to know as Golden Curry. I then set about the task of re-creating those same flavors without the pre-made stuff.

It was no easy task. I know about 20 Japanese folks personally, and not one of them had ever tried or even heard of anyone trying to make golden curry without the pre-made roux cubes. Frustrating as hell! Anyway, I finally got it right and had a big ol' feast and invited all of my Japanese friends (and they brought their friends) and we sampled it. It was PERFECT!

I'll happily pass this recipe on in email if anyone is interested. And the one thing that I discovered that sets this curry apart from all others? An apple juice reduction sauce.

posted in Asian Homestyle Cooking - 25 replies

Pressure cookers

2008-07-23T06:01:30Z

Anyone use them for asian style cooking? If so how?

I hear it's an extremely healthy and fast way to cook things that usually need to be conventionally boiled for a long time.

posted in Asian Homestyle Cooking - 2 replies

Pickled Veggies

2008-07-15T01:54:55Z

Anyone have a favorite recipe for homeade pickled vegetables?

Daikon and carrot? Kim chee?

posted in Asian Homestyle Cooking - 4 replies

oxtail soup

2008-07-15T01:28:39Z

anyone have a recipe? thanks in advance!

posted in Asian Homestyle Cooking - 5 replies

Tempura

2008-04-17T12:54:06Z

I am the worst cook!! (nearly!) Does anyone out there have a painless recipe (or recipes) for tasty tempura they'd like to share?

posted in Asian Homestyle Cooking - 12 replies

Got a tasty Fish dish?

2008-03-10T12:28:54Z

Fish. i love it. i recently started a new job working the meat counter at a health food store. i spend my day looking at a huge display of beef, pork, poultry and fish. thinking of fun ways to prepare it all and wondering what people are gonna cook when they come to buy that particular cut. the fish case is what really captivates me though. so many beautiful fillets that i just dont know what to do with. aside from searing ahi or grilling salmon, i dont have much experience cooking fish. i would love to hear your favorite fish dish. what kind do you like? how do you like to prepare it? there are so many different kinds of fish that id love to learn how to cook. id love to learn specific recipies for specific fillets of fish to really bring out their individual flavor. tuna, cod, halibut, trout, tilapia, salmon, sole.......what do you like to cook?

posted in Asian Homestyle Cooking - 5 replies

salted plums!!

2008-02-13T20:31:12Z

Oh MAN! I think I've discovered the most amazing thing in the world - Salted dried plums! What a rich, sweet and complex flavour this creation is. I found a shop that sells every possible variety of preserved plums, but the dried/salted ones are the best. I spoke to the shop keeper who told me it's wonderful to stew them in a bit of water for a half hour and serve over cold white rice or on a simple white cake. Just amazing. I'll admit they're pretty LOADED with natural sugars, but as an occasional treat, not so bad I guess. If anybody has some great stories to tell about these wonderful fruits SHARE!

posted in Asian Homestyle Cooking - 18 replies

Dikon Soup

2008-01-26T05:39:03Z

Does anyone have a really good Dikon soup recipe, one with pork in it. My chinese mother-in-law used to make it for me all the time, and I never got the recipe.

posted in Asian Homestyle Cooking - 3 replies

Simple Japanese recipes?

2008-01-12T04:50:37Z

Can anybody recommend to me a good Japanese cookbook that covers most of the basic traditional foods?

posted in Asian Homestyle Cooking - 5 replies

eat your sign, food and astrology meet

2007-12-24T05:07:44Z

Have you got a great recipe for a main course, dessert or beverage that is based on an astrology sign, planet or moon cycle? Like to see your name in lights? Enjoy sharing your menus? Here is a new web-site and blog network mixing food and astrology:
blog http://eatyoursign.com
You can submit your astrology recipes or write for other sections of eatyoursign.com

Art Brut

posted in Asian Homestyle Cooking - 0 replies

Winter Foods

2007-12-23T23:02:31Z

Your feet are wet and freezing

The wind is howling

Going back and fourth to work feels like a trip to antarctica, and you shoveled out your car each time for getting there and returning... snow snow snow

You get home and change into soft wool PJ's, dry slippers, put on some soft acoustic guitar music, flop down by the fireplace and eat something to warm you up inside, something comforting that feels great after a cold day. Someting Asian... or course.

So.... what did you cook?

posted in Asian Homestyle Cooking - 4 replies

craving... mushrooms

2007-12-23T22:58:07Z

I like all kinds, don't think I ever met a mushroom I didn't like.

So, what recipies with mushrooms come to mind... what do you do with them?

Lately made chicken soup with straw mushrooms, canned but rather good anyway, some seseme oil, and yellow noodles which kind of echoed the texture of the straw mushrooms... some tree ears as well (black fungus)... and of course chunks of chicken... some baby corn, and finally a little water chestnut.

posted in Asian Homestyle Cooking - 2 replies

soup with bread?

2007-12-11T20:42:52Z

has anyone tried making soup with bread as key ingredient?

posted in Asian Homestyle Cooking - 8 replies

gyoza recipes?

2007-12-08T23:36:15Z

I am about to make some Gyoza. I do have a recipe, but I thought you might have a favorit recipe, or any other small dumpling filling recipe, you might like to share here.

Would you?

posted in Asian Homestyle Cooking - 1 reply

ikura

2007-11-15T10:04:46Z

some good ideas using ikura???

have tried ikura donburi,
ikuri makizushi w/avacado.
boiled the ikura and processed it with mayo(kinda like egg salad), mirin and lemon for cracker spread with an olive.
and
on top of pizza.

all were delicious!

posted in Asian Homestyle Cooking - 0 replies

A full chinese dinner / fish course

2007-11-04T22:07:49Z

Hello all -
I'm on a quest to make a full chinese dinner for four, but find that I'm lacking certain skills - particularly with fish. I would really love to make one course that is a whole cooked fish, but I am clueless to find a start. What kind of fish? If you cook it whole, do you leave the skin on and eat it? What about cleaning the fish - If you buy a whole fish at a Chinese market, are they generally gutted first? And what about the bones, do you just leave them in, and people just have to be careful? Ah, this is frustrating?!?!?

As you can see, I'm not very familiar with fish-things, so and advice would be a great help.

posted in Asian Homestyle Cooking - 1 reply

Stuck with bad unagi - now what?

2007-09-05T22:56:30Z

I bought just too much frozen unagi from an Asian grocery store (got carried away and also they were closing and I just grabbed the most expensive kind they had)...
I tried to use it on una-don but didn't like the taste at all, so now I'm stuck with a few packages... Any other applications where the unagi is not the super-star and where it would be acceptable to use my "bad" unagi?

Also, if anyone has a brand of packaged unagi they can recommend... Like I said, I bought the most expensive they had, but still wasn't good. After buying it, I noticed the unagi comes from China and had MSG!! I still don't want it to go to waste, though....

posted in Asian Homestyle Cooking - 8 replies

National Geographic on the Japanese Puffer Fish

2007-09-04T16:58:01Z

I found this interesting to watch and learn from!
http://www.youtube.com/watch?v=5rFwzi4-oLo

posted in Asian Homestyle Cooking - 1 reply

How is your garden growing?

2007-08-31T19:35:46Z

Some are having a bit of trouble getting their vegetables to the table.
http://www.youtube.com/watch?v=vmysa3U9nE4
A new member here!
Peace, Deborah

posted in Asian Homestyle Cooking - 4 replies

ahi poke

2007-08-28T13:09:37Z

Ahi poke with Marushima soy

Printable version of this Ahi poke recipe (word doc)

Ingredients:

1 pounds sashimi-grade ahi, cubed

¼ cup green onion, thinly cut on the bias

3T ogo seaweed (sub natto konbu “Matsumoto”)

1T Sesame seeds, roasted

2t Sesame oil

2t Marushima soy

Preparation:

1. Place all ingredients into a mixing bowl.

2. Mix well to incorporate and rest in the refrigerator for 1 hour prior to service.

posted in Asian Homestyle Cooking - 0 replies

Homemade Okonomiyaki sauce recipes?

2007-08-05T16:17:07Z

I ordered a case direct from Japan (can't find it anywhere near here) and it was seized by custom's! I got the empty box with a printout of the ingredients and the "chicken flavoring" highlighted as the cause for it's seizure. No refunds on seized products either. *ugh*

I've searched teh web and tried a few recipes, but none of them came out quite right. The Japanese seem to keep their secret ingredients incredibly secret when it comes to pre-packaged sauces (Took me forever to break the Golden Curry recipe!).

-K

posted in Asian Homestyle Cooking - 3 replies

Illustrated Asian Food Encyclopedia?

2007-07-21T04:22:47Z

Is there such a thing? I was in a market in Oakland Chinatown the other day, filled with all kinds of different foods I know nothing about but would like to consume. Is there an illustrated guide somewhere that could assist me in my quest?

posted in Asian Homestyle Cooking - 3 replies

crispy baby fish

2007-06-28T06:59:29Z

So I went out for dim sum recently and had an awesome dish simply entitled- crispy baby fish.

They were teeny tiny and deep-fried. There were peanuts and hot peppers and onions with the dish. Anyone know what kind of fish, any special seasoning? Must have more! :)

posted in Asian Homestyle Cooking - 6 replies

eating local

2007-06-26T00:04:47Z

Heads up to all you Asian food fields who also try to eat local (in Berkeley). At the Center Street Farmers Market on Saturdays, there's an Asian Vegetable booth from a farm in Fresno.

I always thought that long beans were naturally kind of pockmarked and scrawny. No! It turns out that they're plump and lovely! Same for thai eggplants.

Anyway, this makes me very happy.

Anyone else have suggestions about getting fresh Asian produce?

posted in Asian Homestyle Cooking - 0 replies

Stir Fry's

2007-06-13T01:26:42Z

MMmm indulge me in your stir fry's (spicy) im tired of mine.

Thanks

posted in Asian Homestyle Cooking - 21 replies

umeboshi

2007-05-27T03:19:59Z

Has anyone made umeboshi? Tips?
Thanks!

posted in Asian Homestyle Cooking - 4 replies

MANGO ICE CREAM

2007-05-26T04:39:49Z

INGREDIENTS :
Cornflour - 1 tsp
Mangoes - 4
Milkmaid (Condensed milk ) - 1/2 tin
Gelatin - 1/2 tsp
Milk - 1 Cup

METHOD :
1.Boil the milk. Thicken it by adding cornflour (dissolved in 1/4th cup milk) Then add the milkmaid and mix well. Let it cool.
2. Make a puree of mangoes. Pass it through a strainer and remove the pulp.
3. Add it to the milk mixture. Dissolve gelatin in 2 tbsps warm water and add to the mix. Blend with a hand mixer. Keep in freezer to set. Serve chilled.

FOR EXOTIC SWEETS N DESSERT RECIPES , LOG ON TO...

http://www.mysweetsguide.com/

posted in Asian Homestyle Cooking - 0 replies

kudzu

2007-05-23T18:17:56Z

does anyone know an inexpensive source of kudzu in the US?

posted in Asian Homestyle Cooking - 1 reply

New tribe

2007-05-14T20:29:59Z

Indonesian food. please join.

posted in Asian Homestyle Cooking - 2 replies

NEW TRIBE! Mentoring tribe...learn or share a skill...

2007-05-14T17:15:08Z

I have started a mentoring tribe with the hopes that it will provide a place for us to network and find people local to us to share skills and knowledge with.

tribes.tribe.net/mentoring

If you are looking for someone to guide you post a request and make sure to include your location. If you have skills to share please do the same.

posted in Asian Homestyle Cooking - 1 reply

Leeks?

2007-04-17T07:18:08Z

Any ideas for leeks?

posted in Asian Homestyle Cooking - 3 replies

New Thai Recipe Website

2007-04-15T15:09:36Z

Hello all,
I live in Thailand and I've been working on a Thai recipe website, with authentic recipes direct from Thailand. The site's got a huge glossary, and you can click on (almost all) ingredients in the recipe to see the glossary entry for that ingredient. It's just launched, so there aren't a ton of recipes up yet, but there are some. Please have a look!

http://www.realthairecipes.com/

It's been a fun project so far!
/Cee

posted in Asian Homestyle Cooking - 3 replies

dumpling fillings

2007-03-20T18:21:37Z

share a dumpling filling on this thread, your own or someone else's.

Dice waterchestnut, shred ginger

Mix with shrimp paste, and mini shrimp, add one egg lightly beaten to bind...

I can't give proportions because I add more or less of things according the texture I want as I work it with my hands, but it should be a texture similar to a nice moist meatloaf....

Roll into size of small meatballs, and fill dumpling with it.

posted in Asian Homestyle Cooking - 7 replies

Curry Pastes.......

2007-03-14T14:45:28Z

I've become really interested in the homeMade version of the above, and was wondering if anyone out there has a recipe they really love and would be willing to share. I've found that having paste around changes you're entire way of cooking.
Thanks for all info!..

posted in Asian Homestyle Cooking - 1 reply

chicken with....

2007-03-05T22:33:37Z

I know everyone might laugh at me but I'm looking for this chinese chicken with broccoli receipe. It's difficult to find with the right and basic ingredients.

Anyone?

Also, does anyone know how to do lemon chicken?

Thanks in advance.

posted in Asian Homestyle Cooking - 0 replies

cooking with japanese eggplant or US eggplant..

2007-02-04T08:27:44Z

How would you use either of these eggplants? Any suggestions? Thanks!

posted in Asian Homestyle Cooking - 7 replies

In case anyone missed this recipe...it's TO DIE FOR!

2007-02-02T21:50:17Z

And okay, it's not exactly Asian, but it does use fish sauce. Anyway, everytime I make this I get rave reviews! For some reason men tend to like it ALOT. Maybe it makes them feel like ancient Parthian warriors, or something.

Parthian Chicken
(Persian/ Roman foundations form long, long ago)

4 bone in, skin on chicken breasts (or 8 thighs)
fresh ground pepper
3/4 cup red wine
1/4 cup fish sauce
1 tablespoon asofoetida
1/8 cup chopped celery leaves or lovage
1 tablespoon caraway seeds

Combine all ingredients except chicken. Generously pepper chicken with fresh ground black pepper or melange of peppercorns. Pour mixture over chicken and bake at 350, covered, for 30 minutes. Remove cover and bake for an additional 10 minutes, or until flesh is opaque and no longer pink and the top is golden and slightly crispy.

Serve with sauce drizzled over top and for presentation a few chopped celery leaves and whole pink peppercorns.

This goes great with herbed kasha or Israeli Cous-Cous with orange zest.

-K

posted in Asian Homestyle Cooking - 3 replies

Looking for Miso soup recipes...

2007-01-30T17:30:05Z

Hi,

I'm a huge fan of Aka Miso soup, but don't really care for the instant Dashi broth i see at Ranch 99 markets.

I'd really like to make the Dashi myself, and do so without the MSG. I can find the bonito shavings, but am at a loss with what else i need. Can anyone give me some advice & share some successful recipes for homestyle Miso soup???

Thanks!
-Tiny

posted in Asian Homestyle Cooking - 5 replies

fish sauce

2007-01-25T02:49:15Z

i have a big bottle of it. what can i do with it??

posted in Asian Homestyle Cooking - 24 replies

Allergies

2007-01-11T12:12:25Z

My love for Asian foods is in jeopardy. I have recently found I am allergic to (among other things) soybeans, rice, and peanuts.

Thai food is right now. So is most Japanese. Chinese too, I imagine. There's soy and rice in nearly everything.

Are there asian dishes I might look for or prepare that are made without these allergens?

posted in Asian Homestyle Cooking - 12 replies

tororu kombu

2007-01-08T20:53:43Z

i was recently given a big bag of tororu kombu and have never once used this before. Suggestions? recipes?

posted in Asian Homestyle Cooking - 1 reply

stinky foods..

2006-12-24T20:29:35Z

So what do you know that's smelly? :) I know some folks love it or just can't stand it.

Durian - Thailand
Natto beans - Japan
Stinky tofu - Chinese country but not sure which country it orginates from.

posted in Asian Homestyle Cooking - 15 replies

? ginger soy sauce

2006-12-23T17:36:40Z

Hi everyone. I was wondering if anyone can help me with a recipe. There is a bar/rest. in Troy MI, called Man Jin Lau, that is new asian food. The owners make a wonderful ginger soy sauce that is slightly sweet but has a bite too it. I can tell by tasting and looking at it.... i think.... that it has some type of sweetener, soy sauce, possibly grated ginger... some type of oil or broth... kinda greasy feeling on the container.... and possibly red chili flakes. I have tried asking the owner for the recipe... but he wasnt sharing .... secret recipe and all....lol.
Can anyone help me recreate this or know it already... Thanks

posted in Asian Homestyle Cooking - 1 reply

smoked salmon

2006-12-21T07:44:29Z

I am sure this is not much of an unkown topic but I thought I would share with you the fact that we had a huge
salmon run this year.

I live in the mountains along the beautiful Nakagawa(Naka river), in Japan. This is the Southern most river in Japan that the salmon climb(about a 100+ miles North of Tokyo.

Of course the most delicious are the females eggs--"ikura". The eggs are washed from their sack with hot tap water. Usually salt and soy and a bit of mirin are mixed in with them to sit for a week in the fridge but they are premium-delicious fresh with some soy and sake and wasabi over a bowl of the fresh harvested rice for a luxurious-"ikura donburi."
The meat from the female is in bad shape and discarded.

The male are kept for their meat. They are cut up and used in a miso stew or covered with a miso paste to keep longer.
The liver is good fried up with tamari & ginger and the sperm is eaten raw, like sashimi, with wasabi.

Many of them are gutted and coated with salt to be hung and dried and eaten during the witner as jerky.
After a month or two of drying, the best is to put them in a smoker for a day.
FABULOUS!

This smoked salmon is delicious as is, with some fine beverage, or used into many creative modern ways of cooking.
It is dried more than common bought smoked salmon and the locals mainly eat it as jerky while drinking sake...

Of course there are many good ways to use the smoked salmon.
PLEASE SHARE ANY IDEAS!

posted in Asian Homestyle Cooking - 6 replies

Korean Spicy Bean Paste

2006-12-12T00:44:00Z

What is the name of this amazing stuff?

It has the consistency of miso, even smells a it like red miso, but it's sweet and spicy and very red. And can cause serious intestinal distress if used too liberally....as I discovered in a way you don't want to. But damn, it is GOOD!

Kryssa

posted in Asian Homestyle Cooking - 2 replies

Tsunomuno (Cucumber salad)

2006-12-11T21:26:56Z

3 large cucumbers seeds removed or 1 English seedless cucumber
1 tablespoon dried wakame seaweed broken into smaller pieces
1/4 cup chopped green onions
rice vinegar
toasted sesame oil
1 tsp salt (+ more for prepping cucumbers)
2 tsp sugar
black sesame seeds

Peel, deseed and slice cucumbers as thinly as possible, or use mandolin for perfectly thin slices. Place in colander and salt lightly then let sit at room temp for about 20 minutes (removes any bitterness)
Soak seaweed in hot water til rehydrated, then chop finely. Ad scallions.

Marinade: Mix remaining ingredients- except for sesame seeds- and heat gently til salt and sugar are dissolved. let cool and toss with cucumber mixture. Let sit in fridge for 1 hour, tossing to coat every 20 minutes or so. Drain remaining liquid and toss with sesame seeds just before serving.

This makes about 4 cups.

Kryssa

posted in Asian Homestyle Cooking - 8 replies

gobo the burdock root

2006-12-11T04:44:52Z

as I was finishing updating my site ( adding more recipe ) ... I thought I should share some here although I am sure if anyone is interested in Gobo ...

Gobo is Burdock root in Japanese language and has the cleansing effect ( especially blood ) and more ...

more info found here : http://www.herbalextractsplus.com/burdock.cfm?gclid=CIDVsJyeiYkCFRznYAodM2UZPw

... recipe with gobo ...

<<< stir fry Gobo and Veggies >>>

- tofu ... cut in cube and braised with coconut oil with a bit of bragg amino for color
put braised tofu on the side

- gobo ... cut into strips, soak in water to get rid of extra soil and smell for 10-20 minutes
- green pepper ... cut into strips
- carrot ... cut into strips
- onion ... slice into strips
- shiitake mushroom ... slice into strips

stir fry the vegetables with coconut oil, add tofu, add bit of sugar, bragg amino, black pepper ( red chili pepper ) and sesame oil and sesame seeds at the end.

option ... add meat or shrimp instead of tofu

.............................................................

<<< veggie sticky rice >>>

- regular rice ( Japanese or Korean, or sushi rice grain )
- sticky rice
(either 1:1 or 2:1 ratio on mixing rices)
wash/rinse the rice and prepare adding water as needed ( bit smaller than usual ) and put on the side.

- shiitake mushroom ... cut into pieces
- carrot ... cut into strips or smaller
- daikon radish ... dice into the size as you like
- gobo ... cut into strips or smaller, and soak in water to get rid of the extra soil and smell for 10-20 minutes

add those vegetables into the rice in water, add some green pea for some color, add some sugar, pinch of salt, bragg amino or soy sauce for color. ( add some sake rice wine or mirin sweet cooking wine if you like )

mix ( stir ) well before and after cooking.
garnish ... sesame seeds and/or nori seaweed cut into strips

option ... bamboo shoot strips, some other Asian mushrooms like shimeji/oyster mushroom, maitake mushroom, ... you can add chicken, too ...

... sorry for not having the amount of ingredients ... I am pretty "about" and never really measure. I go with what I have and use my five senses, especially looking, smelling, hearing and touching during cooking. it is a good exercise for our senses to be more aware.
and sorry for my poor English ...

posted in Asian Homestyle Cooking - 0 replies

I'm sooooooooo Addicted to Sriracha Sauce!!!!

2006-12-11T03:05:52Z

Does anybody have an addiction as I. Some people love ketchup..me mine is Sriracha!! If I could carry a bottle of this with me all the time I would be in heaven!!

It's tangy and spicy. It's got kick to it! I started getting so attached to this as a kid living. When my parents took us out for Pho- vietnamese noodles. I fell inlove with Siracha!! My soup bowl of noodles would have christmas colors red broth and floating green cilantro and green onions.

So my new thing is Sirarcha "Buffalo" Wings. I back off my wings and toss them just in Siracha sauce!!!! YUMMMIEST THING EVER!!!!

Anybody else??

posted in Asian Homestyle Cooking - 6 replies

Vietnamese street dessert

2006-12-10T00:44:14Z

Hi there,

Back in 1992, my friend in the Vietnamese club at school invited me to go down to Orange County, CA for the Tet celebration. I don't remember all of it, but I do remember a sweet we got from a street vendor. It was like a mixture between mashed potatoes and tapioca pudding.

It was purple in color, probably from purple yams (?), plaintain and tapioca.

I've looked at the Vietnamese restaurants here in Las Vegas and at some of the Pho places I've eaten and never seen it again. I've even tried to describe it to store owners of the restaurants and no one seems to know what I am taking about.

I was hoping someone here might know what I am talking about and might be able to direct me in the correct direction. Please help?

Thanks!

posted in Asian Homestyle Cooking - 4 replies

No FAT Japanese people is a huge misnomer

2006-12-09T21:59:33Z

The discrimination against obese folks in Japan is just as bad, if not worse, than in America. So, in keeping with the concept of oppression and discrimination and the hammering down of one's self confidence in light of these dynamics, it's no wonder we, in the western world, simply don't SEE many fat Japanese people...they don't tend to travel much (I know that's a generalization, but I have it on good authority that it's quite true).

But, they do exist. Perhaps not in the same proportion as here in the U.S., but drawing any sort of concrete conclusion as to the health benefits of a tradtional Japanese diet is just not valid. I've been hosting Japanese colllege students for the past 5 years and in the many family photos I've seen, there is always a handful of enormous Japanese family members. Alas, they don't have the confidence or the community/family support to venture out of their homeland (much less their homes, for fear of discrimination), so we don't tend to include them in our general concept of what a Japanese person looks like.

Kryssa

posted in Asian Homestyle Cooking - 26 replies

Chicken Soup

2006-12-09T00:23:37Z

It seems most countries have several variants on chicken soup

It is the winter, and even though I have had my flu shot, I make home-made chicken soup once a week through the winter for it's immune boosting properties.... I make enough for three days, rougly 2 quarts at a time not including rice or noodles covering lunches and dinners.

But variety is the spice of life, so I put out this thread hoping to have many ways to prepare the soup to make each week a little more interesting.

posted in Asian Homestyle Cooking - 4 replies

winter melon soup recipe?

2006-11-09T22:17:03Z

i really miss my paw-paw's delicious winter melon soup, but now she's really quite elderly and in the northeast to boot. i seem to recall there being little shrimps, oysters, maybe dried scallops, and pork, but can't remember much beyond that. well, besides deliciousness, of course. anybody got a good recipe? thanks!

posted in Asian Homestyle Cooking - 2 replies

WHITE RICE?

2006-11-09T16:13:38Z

I'm curious to know everyone's opinion on White Rice. It seems lately with the Lo Carb-High protein diet craze, that rice in general has gotten a bad rap as a food contributing to obesity, weight gain and other health ills.

The way I see it, rice is the staple food of East Asia, where people in general have much lower rates of obesity, heart disease, diabetes, and cancer, yet Asians consume rice every day, often with every meal! I know this has more to do with consumption of soy products and fruits/vegetables as well as lower consumption of animal proteins, but with the levels in which they consume rice, you'd think the opposite would occur.

Obesity rates in Europe, which are also much lower than in the US, don't support the low carb theor7y either when you consder the French eat bread with every meal and Italians eat pasta every day.

I'm just not buying it!

posted in Asian Homestyle Cooking - 16 replies

I have a curry addiction!

2006-11-09T15:54:58Z

Read below - this is how I feel. i am not even remotely Asian or from the Indian sub continent. I favor yellow curries no tomatoes with lots of coconut milk - chicken with potatos. I get cravings and get a fix like a junkie - I am never satisfied though.
Does anyone have this malady?

A number of studies have claimed that the reaction of pain receptors to the hotter ingredients in curries, even a Korma, leads to the body's release of endorphins and combined with the complex sensory reaction to the variety of spices and flavours, a natural high is achieved that causes subsequent cravings, often followed by addiction and a desire to move on to hotter curries.

posted in Asian Homestyle Cooking - 35 replies

Kim Chee Potato Pancakes

2006-11-08T17:43:06Z

i love kim chee & i love potato pancakes, so when i found this recipe the other day, i couldn't wait to try it out.....made 'em this morning - WOW!! - they were amazing - the original recipe comes from cookbook The Best of the Best - Food & Wine Volume 9, however i'm throwing in my modifications here (which aren't that drastic - doubling & coarsely chopping the kim chee, use of olive oil).

makes 4 pancakes

1 lb. potatoes, peeled and shredded
1 cup coarsely chopped kim chee (i'll use even more next time)
5 green onions, chopped
1 egg
1 Tb flour
1 Tb kosher salt
olive oil for frying
2 small red chile peppers, sliced into thin circles for garnish (i used a red jalepeno)

in a large bowl, add the potatoes, kim chee, green onions, egg, flour and salt. mix well until potatoes are well coated.

in a large skillet, add just enough oil to thinly cover the surface, about 1 tb at a time. turn heat to med high, take 1/4 of the batter and form a ball, gently squeeze out excess liquid, form into a ball & flatten into a pancake about 1/2 inch thick - carefully place in pan. cook on one side til it turns golden brown & the potatoes are crispy on the edges - flip and cook on the other side - adjusting the heat as necessary. i flipped mine twice to make them extra crispy on the outside.

posted in Asian Homestyle Cooking - 16 replies

Kim Chee Stuffing

2006-11-06T23:34:20Z

Also from Food and Wine - Best of the Best, Volume 9.

Kim Chee Stuffing

8 servings

One 12 oz. loaf rustic white bread, crust removed, bread cut into ½ inch cubes
5 Tb. unsalted butter
3 celery ribs, chopped
3 garlic cloves, minced
1 med onion chopped
¾ cup kim chee, drained well and coarsely chopped
½ cup pecans, coarsely chopped
2 ½ tsp kosher salt
½ tsp dried oregano
½ tsp dried thyme
1 tsp freshly ground black pepper
2 large eggs beaten
1 ½ cups chicken or veg. stock
¼ cup fresh orange juice

preheat over to 350. on a large rimmed baking sheet, toast the bread cubes for 15 mins or until dry. Transfer to large bowl.

in a large skillet, melt the butter. Add the celery, garlic and onion and cook over moderate heat until tender, about 8 mins. Transfer to the bowl w/ the bread cubes. Add the kim chee, pecans, salt, oregano, thyme, pepper, eggs, stock and o.j.; stir until the bread is evenly moistened (!). transfer the stuffing to an 8 x 13 inch baking dish. Cover w/ foil and bake for 30 minutes. Turn the oven to broil and remove the foil. Broil the stuffing 3 inches from the heat for about 2 minutes, or until the top is browned and crisp. Serve hot.

The unbaked stuffing can be refrigerated overnight. Bring to room temp before baking

posted in Asian Homestyle Cooking - 1 reply

hong kong milk tea?

2006-11-05T05:07:29Z

does anyone have a recipe for what kind of tea (brand and/or leaves) and condensed milk is used in a kick-ass cup of (hong kong style) milk tea?

also any special brewing processes/tips would be recommended.

posted in Asian Homestyle Cooking - 6 replies

brown sauce for egg foo young

2006-10-26T01:30:51Z

My girlfriend has been making wonderful egg foo young lately. She was asking about the brown sauce that's somtimes served with it. I googled, but just got a recipe for weakend soy sauce, and that doesn't seem right. (Something with oyster sauce in it seems closer.) Anyway, who can enlighten us on the type(s) of brown sauce used and how to make them?

Thanks.

posted in Asian Homestyle Cooking - 10 replies

Eggs and Soy Sauce

2006-10-23T20:00:37Z

Did anyones Grandmother or Mom make fried eggs, soy sauce and sugar? My Grandmother use to make this for me when I was kid. Now when I need a quick something to eat or some comfort food this is what I make.

posted in Asian Homestyle Cooking - 3 replies

Chestnut Recipes

2006-10-10T05:05:36Z

Anyone have any recipes using Asian ingredients and chestnuts (the kind that grow on trees, not water chestnuts)?

I imagine they'd be good in a stir fry, as they're more like a starchy vegetable than a nut, but I haven't tried it. So far all I've found are recipes of European origin, but I know chestnuts are a big crop in Japan and China.

posted in Asian Homestyle Cooking - 1 reply

Toning Down Korean Gochuchang Paste

2006-10-05T14:41:14Z

I may be on a losing mission, but I'm trying to take some of the heat out of certain Korean dishes while still maintaining some of the same flavors. In particular, I'm wondering what, if anything, I could substitute for gochuchang paste (a hot red pepper paste). Or should I just reduce the amount of the paste used in recipes? I could cut it out completely, of course, but I'd hate to lose that whole flavor element.

posted in Asian Homestyle Cooking - 2 replies

Taste of Childhood...?

2006-10-01T06:42:33Z

I remember when I was a child I used to frequent with my parents a Hunan resteraunt and loved a desert which I can still taste vividly in my imagination... but so far my attempts of reproducing it have failed.

I was only about five when I saw the preparation... so I may have missed a lot.

A cart was rolled to the table, there seemed to be high heat on bananas that were in a frying pan with some kind of syrup that tasted like honey. They'd life the banana slices out and into cold water with ice cubes in it, then you'd hear this crackling as the syrup around the banana became solid like a candy shell. The banana inside it was still soft and warm.

When the resteraunt closed some time back around 1977 we could never find a place offering the same. I have had honeyed bananas, but not crispy like that... the contrasts in texture is amazing.

posted in Asian Homestyle Cooking - 6 replies

Impossible to find Japanese salad dressing recipe

2006-09-30T15:26:55Z

There is a salad dressing that shows up in most of the Japanese restaurants in this part of the country (Wisconsin) which seems to be based on mayonnaise, ginger, and grated carrot. I have searched the internet for this recipe and have found many asking but virtually no replies.
I have found one recipe which is close but not quite the taste I am looking for.

½ Cup Mayonnaise
¼ Cup Rice Vinegar
¼ Cup Corn Syrup
1 Tbsp. Soy Sauce
½ tsp. Ground Fresh Ginger
1 Small Grated Carrot
Combine all ingredients and blend in food processor.

The problem with this dressing is that the Soy Sauce is too strong (I don’t think there is any in the local versions), and the ginger needs a major increase in quantity. Also, the local version is smoother and less acidic. I have tried many variations and have not found the right recipe. Can someone help.

posted in Asian Homestyle Cooking - 6 replies

Mindful eating?

2006-09-30T00:00:05Z

I'd like to step outside the typical thread we have oriented to actual recipies themselves to the art of eating.

I've had some interesting reflections lately about my relationship with food. I know that most Americans over-eat habitually and I am one of them. In another thread someone mentioned that with Brown rice acidity builds up if one doesn't chew it well and just woofs it down. But I'm starting to wonder now if much of good digestion and even ability to eat less with more satisfaction comes from eating more mindfully.

I found that even though herbal suppliments like Hoodia did actually curb my hunger, I overate just as compulsively, because I just enjoy the taste and experiance of eating.... but because I eat very fast the experiance would be too short with a healther (smaller) portion of food. So I habitually eat very good food, asian or otherwise, and enjoy it.... but I just eat too much of it all because I eat too fast and unmindfully. I realize that if I might have cultivated the habit of eating slower, and more mindfully, I'd get the same pleasure of the eating experiance I enjoy with much smaller portions and lose the weight I want to.

So I raise it for discussion. Some of us here are from Asia and it seems like I recall mindful eating being a part of many Asian philosophies. So if you have an experiance or information on developing habits of mindful eating please share them in this thread.

posted in Asian Homestyle Cooking - 4 replies

unagi

2006-09-19T19:29:15Z

we had a simple yummy dinner of short grain brown rice, steamed baby bok choy, and some unagi eel we bought frozen and heated in the broiler. saw this in the store the other day and remembered how much i love unagi and figured id give it a try. and it was good.

but it got me wondering, has anyone ever seen fresh, un-unagi-ified eel for sale? id love to try to make my own sometime.. it made a yummy dinner and ill glaldy buy it frozen again, but im also curious to experiment with cooking eel myself.

thanks!

posted in Asian Homestyle Cooking - 8 replies

Cauliflower with Garlic and Pepper

2006-09-19T19:24:14Z

Heya. I got this really simple, basic recipe from a cookbook I became obsessed with for a while. It's really good.

Cauliflower with Garlic and Pepper (From Quick & Easy Vietnamese)
"Cook the cauliflower until it's tender and nicely seasoned, but still in posession of a little crunch. You could add a splash of sesame oil just before that last toss for a delicious variation, or try cooking broccoli florets the same way. This is usually served hot with rice, soup, and other dishes, but I also like it at room temperature or cold if I have any left over."

Ingredients:
2 tablespoons vegetable oil
1 tablespoon chopped garlic
About 4 cups small cauliflower florets
2 tablespoons fish sauce
2 tablespoons water
1 teaspoon sugar
1/2 teaspoon black pepper
2 green onions, trimmed and cut into 1-inch lengths
2 tablespoons coarsely chopped fresh cilantro, dill, or mint

Cooking:
Heat the oil in a large skillet over medium-high heat until a bit of garlic sizzles at once, and then add the garlic. Toss well and add the cauliflower. Cook for 1 minute, and then toss well, exposing the other sides to the hot pan. Add the fish sauce, water, sugar, pepper, and green onions and cook, tossing often, until the cauliflower is tender but still pleasantly crunchy, about 2 minutes. Stir in the cilatro, toss once more, and transfer to a serving plate deep enough to hold the sauce, or to a shallow bowl. Serve hot or warm.

(end recipe)

So there you have it. I like it with cilantro and haven't tried the dill or mint yet. I might try it with dill if I were serving it with fish. Like a lemony salmon. The dill would go nicely with that. Or, god forbid, I was making lamb or something (ew. I won't be making lamb) I'd try the mint.

posted in Asian Homestyle Cooking - 6 replies

Western Wine/Eastern Dish

2006-09-09T01:52:01Z

Put down your fave combo of wine and asian entre'

Hmmm, and just for fun, also suggest a nice song to have in the background :)))

posted in Asian Homestyle Cooking - 9 replies

Making dried food mixes

2006-09-03T02:30:32Z

I have been trying to collect recipes for putting together mixes for camping and travel that consist primarily of dried ingredients that can be picked up at the local oriental market. I have seen some great looking things down there, but don't know the best ways to use them (it doesn't help that most of the labels are in Vietnamese, Chinese or Thai).

Any suggestions for recipes or links to web sites on using such goodies?

posted in Asian Homestyle Cooking - 0 replies

yu choy

2006-08-30T00:00:35Z

got some yu choy (an asian brassica family green) at the farmers market and usually just eat it stir-fry style. tonight, for example, it will be yu choy and shitakes sauteed in peanut oil with lots of garlic and a drizzle of shoyu and sake, all served over short grain brown rice.
but i was getting to wonder if theres any other ways of preparing it.. anybody know any great yu choy recipes?

posted in Asian Homestyle Cooking - 0 replies

Minimalist Food

2006-08-26T12:48:04Z

The greatest luxury of the sensation of eating is sometimes simplicity

in this thread please share what to you is a very simple thing you love to eat and prepare that has a taste that seems, pure, essential... a haiku in food.

Reducing food to that level sometimes makes the actual quality of the ingrediants and how it's prepared a little more imporant... so for instance if it's a vegetable you'd want to share how you know when it's "ready", a fruit how you know it is perfectly ripe, a meat how you know if it's perfectly marbled, a fish how you know it is perfectly fresh... or a spice how you know it is the highest quality.

An elaborite dish however cunningly prepared with mediocre ingredients may cover some sins and be edible and even enjoyable, but becomes as tasty as a TV dinner when held in comparison with a simple dish of ingredients that are the highest quality.

posted in Asian Homestyle Cooking - 6 replies

Malaysian suggestions

2006-08-24T12:59:46Z

I love Malaysian food. I have a great market with specialities and have started to grow lemongrass in my herb garden. Can anyone suggest some good recipes, online recipe sources, or cookbooks?

posted in Asian Homestyle Cooking - 1 reply

eggplant with young ginger

2006-08-24T12:46:33Z

Eggplant with young ginger and oyster sauce
(There seems to be a lot of young ginger in Shanghai right now. If you wanted to use mature ginger just halve the amount and slice super thin)

for 2-3 ppl
2 asian eggplants slice on a bias or rollcut
(for a description of roll cutting see here : http://www.tsuji.ac.jp/hp/gihou/Basic_Techniques/japan/vegetables/radish_roll/dairangiri.htm)

1 cup peanut oil
a good 4 inches of young ginger, peeled and slice into coins
1 small bunch Chinese chives cut into 2” segments (of regular chives, why not?)
2 Tbsp good quality oyster sauce (Lee Kum Kee for example)
pinch of sugar.

After cutting the eggplant, heat the oil in a wok or good sized pot until very hot. Add the eggplant and cook, turning, until slightly browned and softened. Drain the eggplant. Drain the pan.
In the same pan on high heat (you don’t really need to add any extra oil) add the ginger and cook for 30 seconds. Put the eggplant back in the pan and stir. Add the Chinese chives and cook 20 seconds. Add the oyster sauce and sugar and cook 20 seconds more.

This is a pretty greasy dish. If you wanted to you could steam the eggplant instead of deep frying it.. but well.. that would be so not Chinese.

posted in Asian Homestyle Cooking - 0 replies

Okonomiyaki recipes?

2006-08-04T20:04:22Z

Ever since our Japanese Host student made these delightful pizza-pancakes I've been working on perfecting my recipe. She used a pre-made dry batter mix and then added the vegetables and shrimp, but since I don't have access to this batter (her mother sent it from Japan) I've been making it from scratch.
However, depending on the region of the recipe the end result can be pretty different. I heard that the Osaka region is famous for having the BEST Okonomiyaki. Anyone here have a recipe from that region?
-Kryssa

posted in Asian Homestyle Cooking - 5 replies

Pickled ginger

2006-07-28T00:11:26Z

I found a rather basic recipe. Anyone have any tips or other recipes they would like to share?

posted in Asian Homestyle Cooking - 6 replies

Sumatran Avacado Shake

2006-07-26T03:49:07Z

I can still taste the avocado shakes I had a decade ago in the night market in Aceh. I've tried to recreate the flavor and texture, but nothing comes close. I've tried to copy recipes online, but they rarely work out.

Does anyone have a recipe for an avocado shake they can vouch for?

Perhaps the avocados are different in Sumatra. Here I can get Hess, which are great for guacamole, and some wild Hawaiian kind [we call it mountain avocado] that is large, but doesn't have a great flavor.

posted in Asian Homestyle Cooking - 5 replies

roasted duck congee

2006-07-22T17:30:20Z

Roasted Duck Congee
Make sure to include any left over sauce and skin when making the broth.

Portions: 4-6
Time: +-2 hrs total, 20 minutes preparation
Cost: $
Category: Soups

Ingredients:
-Bones and a bit of meat from 1/2 a roasted Chinese duck and any left over sauces and skin
-1 star anise
-5 peppercorns
-2 cups cooked rice
-1” ginger cruched
-1 to 2 L water as needed
-salt to taste

Place the all the duck, skin, bones, meat and sauce in a pot and add the aromatics and enough water to cover. Simmer gently, partially covered for 1 1/2 hrs. Or boil for 1/2 and hour, cover and simmer for 10 minutes. Let sit overnight, uncover and simmer for another 1/2 an hour.
Retrieve the duck bits and save any meat that you can and set aside. If the stock is extremely greasy you may want to skim it, but a little grease adds to the richness.
Strain the stock if need be and add the cooked rice. Cook gently for 30 minutes, season with salt. The flavour should be rich and slightly sweet.
Serve by itself or with some chopped coriander and chilli oil if you feel it’s necessary

posted in Asian Homestyle Cooking - 0 replies

Beef Tongue?

2006-07-22T14:40:36Z

I admit, I am seriously squeamish about using beef tongue, or anyone else's tongue for that matter. But, my Japanese students seem to think it is quite the delicacy. In Japan it's apparently very expensive, but her int he states it's very, very cheap. Does anyone here have any recipes for it I could at least contemplate? Not sure if I'll ever USE them...but it would be nice to have a few on hand if I ever get brave and daring enough.

posted in Asian Homestyle Cooking - 11 replies

garlic sauce

2006-07-09T19:28:18Z

okay, i know it's probably super simple; like garlic oil with real garlic, but here is my question:
there is a garlic sauce that a lot of asian restaurants use for their garlic edamame and some garlic noodle dishes. it is very oily, with real garlic and so good. i particularly love the kind they use at the citrus club on haight. does anyone know if this is a standard sauce? or have any suggestions on how i can recreate the magic?

posted in Asian Homestyle Cooking - 1 reply

Dinner last night...

2006-07-02T14:02:13Z

So last night I made this dinner that I thought of while I was on the Master Cleanse (i.e. not eating). I marinated some shrimp in a chipotle, citrus sauce and then skewered them with fresh mango and cherry tomatoes. I then grilled them and served them with rice noodles, green leaf lettuce, shredded cucumber, shredded red bell pepper, shredded carrots, thai basil, cilantro and mint with a Vietnamese lime chili sauce. Oh my god! I think I could eat that way every day. And on top of that I had Thai style steamed mussels with them. I think I'll do that again for a dinner party. Messy but good fun. Yum!

posted in Asian Homestyle Cooking - 7 replies

Onigiri...or Japanese Rice Balls

2006-06-30T04:15:37Z

As you can see from my posts, I've been on a Japanese kick lately. When I first encountered these delectable little all-in-one meals, I was ecstatic to discover how many variations there were. My favorite is White Miso glazed and also the Nori soaked in shoyu then wrapped around the ball. Though, "ball" is sortof misleading, as they're really more of a flattish triangle or hockey puck shape.

The strangest one I've come across is mayonaisse and american cheese broiled on top. YUCK! And the traditional pickled plum, or umeboshi, in the center is not a favorite at all.

Anyone here have some interesting one's to share with me?

posted in Asian Homestyle Cooking - 5 replies

New Delight Extract from Mary Sia's Chinese Cookbook, 1956

2006-06-28T17:53:42Z

You'd all begged for some more retro-wisdom of old cookbooks, and I shall deliver.

This bits of wisdom come from Mrs. Mary Sia, born in China and receiving her degree in Home Economics at the University of Honolulu. This edition is 1956, when postwar optimism (?) carried the world...

"Many an American housewife who frets while her guests continue drinking as the dinner gets cold would enjoy the Chinese system of cutting off the 'coctail hour.' When the host feels there has been enough drinking for the time being, he simply picks up a pair of chopsticks and says 'Ch'ing,' then the guest of honor starts eating as a signal for all to begin."

"There are teahouses for all the different classes. Those for rickshawmen and laborers are furnished with rough benches and tables. Tea is sold in thick cups or bowls, and peanuts and melon seeds are also for sale."

and my favourite:

"The Chinese do not serve salads, nor would they think of drinking ice water with their meals. Instead, they put a bowl of hot soup on the table with other dishes and each person takes what he wants. Since itis usually a clear soup with a few morsels of meat and plenty of vegetables, it provides a hot tasty liquid to 'wash things down,' plus the vegetables which the Westerner usually eats in a salad."

posted in Asian Homestyle Cooking - 4 replies

wide rice noodles / drunken noodles

2006-06-15T03:38:02Z

Hello All - I just had a dish of Drunken Noodles at a local spot here in Boston that was utterly amazing... I wondered how to best make this dish? My concern here is the wide rice noodles - for some reason, rice noodles and I don't get along - I've tried many times to prepare them correctly, and end up with a quivering mass of pale white gelatin... what is the best way to prepare wide noodles so that they don't stick together, and yet they are still fully cooked? - AND, if you are to stir fry them, how 'cooked' do they have to be before you toss them in the wok?

posted in Asian Homestyle Cooking - 13 replies

tom ka or tom yum?

2006-06-11T16:07:25Z

I love both of these soups and would love to be able to make them at home. DOes any one have any recipies and tips about how to make these wonderful soups in my own kitchen, I am vegetarian so I'd like to leave out chicken and sub tofu or mock chicken where possible. Thanks for your input.

Danielle

posted in Asian Homestyle Cooking - 19 replies

Bitter melon

2006-06-02T00:00:43Z

Does anyone actually eat this? I tried it at my favorite chinese place the other day and it was terrible. Is there any way to make it taste good?

posted in Asian Homestyle Cooking - 11 replies

XO Sauce

2006-05-30T02:49:01Z

Has anyone ever made XO sauce or have a good recipe for it? The one I have is not clear at all -- for example "heat 4 bowls and when shrimps not steaming add chilies"....?!?!?

posted in Asian Homestyle Cooking - 10 replies

Daikron dilema!

2006-05-28T03:45:23Z

Good day! I recently tracked down and bought some Daikron. I saw in another tribe a recipe or two for it, but I forgot which tribe, and which thread, so I can`t find it now! Waaaaaaaah! I heard that this is a really healthy vegatable, and I`d like to make something with it.

I think there was a salad and vinegar recipe, but I`m so bad in the brain for remembering if I don`t write stuff down, that I need help! If anyone here has an idea or 10, I`d love to hear from you and try them out.

Cheers all!

Deloris

posted in Asian Homestyle Cooking - 18 replies

Korean condiments & snacky side dishes

2006-05-26T23:29:35Z

wow I was overwhelmed by the array of goodies that came with my lunch the other day... does anyone here have any recipes for Korean condiments? I know how to make kimchi (sp?) but there were a few other mildly pickled radishes - one was very spicy cubes of daikon maybe? and another that had I think sweet grated radish with apple? yum all was good. even some odd gelatinous cubes (rice?) with a sesame type dressing. jeez how can you eat all that food btw? I need to bring along bigger pants next time.

posted in Asian Homestyle Cooking - 1 reply

abura-age...inari sushi

2006-05-20T02:40:29Z

Hi everyone,
Does anyone know if I just fry some slices of tofu for inari sushi? There aren't any asian markets around and I can't really find it online.

posted in Asian Homestyle Cooking - 4 replies

How do you feel about jar sauces?

2006-05-09T21:12:29Z

There are so many different sauces at my supermarket. Are there any that you like in particular? Or even any you would like to warn against buying?

posted in Asian Homestyle Cooking - 15 replies

Vietnamese Eggrolls.

2006-05-08T21:38:04Z

Questions:

1. Can I freeze them "raw" after assembled? I love these things but can't eat more than about three at a time, and considering the work that goes into them you are obligated to make them in huge batches.

2. Do you think I could cook them in a fondue pot? It's an electric one. I don't want my apartment to smell like a greasy Asian dinner.

posted in Asian Homestyle Cooking - 3 replies

sweet rice balls

2006-05-04T22:19:00Z

My friend's mother (from vietnam) used to make these sweet rice balls that had yellow lentils on the outside. Does anyone know what they are or how to make them?

posted in Asian Homestyle Cooking - 5 replies

Chicken Rice Ball

2006-05-03T05:24:46Z

Is there any "Chicken rice ball " in USA's china town or maybe other part of Europe?

Have you people eatne before a chicken rice ball?

posted in Asian Homestyle Cooking - 0 replies

Thai Papaya Salad

2006-05-01T22:44:09Z

Does anyone have a recipe for this delicious, spicy salad?

posted in Asian Homestyle Cooking - 18 replies

Seaweed Question

2006-04-26T16:00:15Z

I was gifted with a cellophane package full of dried seaweed threads. I'm more than willing to try it, but have no idea how it should be prepared. The package doesn't say what sort of seaweed it is, nor how to deal with it.

Do I soak it in cold water? Do I boil it? Do I simply strew it over rice or noodles?

All advice will be appreciated!

posted in Asian Homestyle Cooking - 7 replies

Vegetarian Dishes

2006-04-26T09:16:36Z

Not about to go completely veggie, but I want to start eating less meat.

I was reading a bhuddist written book about anger, and apparently a few people have told me that cutting down on meat makes anger management easier. I personally need to work on that.

So on this thread feel free to share your vegetarian homestyle dishes that you or your parents and grandparents made.

Not to get on a soapbox or anything, but I do beleive that if we all eat less meat (using it like a spice rather than an entree') it will probably be better for the planet.

posted in Asian Homestyle Cooking - 7 replies

lao food liver?

2006-04-26T09:06:44Z

A few years back I had a Lao girl friend whoes father made the strangest dish I have ever tasted. It was mashed up deer liver with lemon grass. peppers, fish sause, and other spices, but what really set it apart wasthe addition of the bile gland on the liver to give it a bitter taste, after he mixed it up he put in into a cow bladder and hung it up to age a couple of weeks. Can't say it was good but very interesting. It was so bitter it felt like you were eating metal. Does anyone know the name of this? J.

posted in Asian Homestyle Cooking - 2 replies

Classic 'Vintage' Chinese Cookbook Extract...

2006-04-18T20:53:03Z

This is too precious not to share...
I love old cookbooks - especially the ones that have lots of chatty text and homey wisdom - some of them, however, are fucking hysterical - I just picked up a copy of "Chow! - Secrets of Chinese Cooking' by Dolly Chow (Mrs. C.T. Wang)...

Well, Dolly certainly has a lot to say about how to serve food, place settings and pages upon pages about what guest has to sit where - this book was first published in 1939, then updated in 1960 (I guess one should keep this in mind...) here are a few of her amazing bits of advice:

"...To stimulate the appetite is the one object of our culinary art, the knowledge of which enables the housewife to produce dishes so deliciously flavoured and so attractively served, that they would tempt even the most fastidious husband..."

"...To the conscientious housewife then, who is solicitous of domestic peace and happiness, the science and art of cooking should have a definite appeal. Ther servant problem is not so acute in this country; so the housewife, once she has acquired proficiency in the art of cooking, needs to have less uneasiness of mind in regard to the menial work of the kitchen. Her part will merely consist of the direction and supervision, if necessary."

"... A complete Chinese dinner service for ten persons consists of 148 pieces. This may be either porcelain or silver, the latter being used only by wealthy families, while the porcelain is perhaps more serviceable..."

"...My own capacity does not exceed one wine cup of Shaohsing, so I am not qualified to say much on the art of drinking. Perhaps it is well, for it is a subject in which I suspect our Western friends can give Eastern folk quite a few lessons..."

and perhaps the most unforgivable:

"... Star-Aniseed and red pepper may be substituted by bay leaves..."

Oh, Dolly....

posted in Asian Homestyle Cooking - 6 replies

Looking for family-style Chop Chae recipe

2006-04-08T14:25:55Z

First time poster!

My girlfriend is looking for a recipe for chop chae, one of our favorite Korean food dishes... does anyone have a good recipe that's been passed along through the family?

Thanks,

Dan

posted in Asian Homestyle Cooking - 9 replies

scalion pancakes?

2006-04-04T17:34:33Z

anyone have any good recipes? they're reported by some to be very simple. others say they['re impossibly hard.

what's the trick to making them turn out right?

posted in Asian Homestyle Cooking - 2 replies

Asian Homestyle Cooking's topics - tribe.net

Kimchi

Japanese Golden Curry!

Pressure cookers

Pickled Veggies

oxtail soup

Tempura

Got a tasty Fish dish?

salted plums!!

Dikon Soup

Simple Japanese recipes?

eat your sign, food and astrology meet

Winter Foods

craving... mushrooms

soup with bread?

gyoza recipes?

ikura

A full chinese dinner / fish course

Stuck with bad unagi - now what?

National Geographic on the Japanese Puffer Fish

How is your garden growing?

ahi poke

Homemade Okonomiyaki sauce recipes?

Illustrated Asian Food Encyclopedia?

crispy baby fish

eating local

Stir Fry's

umeboshi

MANGO ICE CREAM

kudzu

New tribe

NEW TRIBE! Mentoring tribe...learn or share a skill...

Leeks?

New Thai Recipe Website

dumpling fillings

Curry Pastes.......

chicken with....

cooking with japanese eggplant or US eggplant..

In case anyone missed this recipe...it's TO DIE FOR!

Looking for Miso soup recipes...

fish sauce

Allergies

tororu kombu

stinky foods..

? ginger soy sauce

smoked salmon

Korean Spicy Bean Paste

Tsunomuno (Cucumber salad)

gobo the burdock root

I'm sooooooooo Addicted to Sriracha Sauce!!!!

Vietnamese street dessert

No FAT Japanese people is a *huge* misnomer

Chicken Soup

winter melon soup recipe?

WHITE RICE?

I have a curry addiction!

Kim Chee Potato Pancakes

Kim Chee Stuffing

hong kong milk tea?

brown sauce for egg foo young

Eggs and Soy Sauce

Chestnut Recipes

Toning Down Korean Gochuchang Paste

Taste of Childhood...?

Impossible to find Japanese salad dressing recipe

Mindful eating?

unagi

Cauliflower with Garlic and Pepper

Western Wine/Eastern Dish

Making dried food mixes

yu choy

Minimalist Food

Malaysian suggestions

eggplant with young ginger

Okonomiyaki recipes?

Pickled ginger

Sumatran Avacado Shake

roasted duck congee

Beef Tongue?

garlic sauce

No FAT Japanese people is a huge misnomer