A delicious stew infused with dried shrimp powder. Heat a Dutch oven, add 3 Tbsp peanut oil, add 1/8 tsp turmeric and stir, and then sauté ½ cup minced shallots until softened (about 4 mins). Add ½ cup minced tomato and 1 tsp microplaned ginger and sauté for a few mins. Add 1 lb Asian… Continue reading Burmese traveler’s eggplant curry
Tag: asian
Chinese-style lettuce wraps with minced chicken, tofu, and shiitakes
We tried this recipe from Andrea Nguyen: http://www.vietworldkitchen.com/blog/2012/08/chicken-tofu-and-shiitake-lettuce-cups-recipe.html. We used 6 oz chopped water chestnuts in lieu of pine nuts as well as five fresh shiitakes instead of two dry. We also used romaine lettuce instead of iceberg. (June 2016) Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Chinese long beans stirfried with salted black beans (don sher chaw gan do)
This is a quick stirfry with umami flavor and nice mouthfeel. Recipe from Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World, available at Amazon: https://www.amazon.com/dp/0609809237/ref=cm_sw_r_sms_api_SWotxb52HA55Y (May 2016)
Chinese cold tofu salad (liang ban dofu)
This dish involves poached, crumbled tofu tossed in a garlicky soy sauce-vinegar dressing (chiang yow tru chiang). Both the tofu salad and dressing recipes are from Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World. First, prepare the Chinese soy sauce salad dressing (you will need only 3 Tbsp for… Continue reading Chinese cold tofu salad (liang ban dofu)
Chinese-style chicken cashew lettuce wraps
This is not exactly authentic, but the flavor and texture contrasts were good. Recipe here: http://shewearsmanyhats.com/chicken-cashew-lettuce-wraps/ (May 2016)
Asian-style honey soy oven-roasted chicken
We tried this recipe: http://shewearsmanyhats.com/on-the-dark-side/. To make it a little healthier, we reduced the oil to 3 Tbsp and the honey to a ¼ cup (4 Tbsp). (May 2016)
Burmese roselle leaves sautéed with dried shrimp and bamboo shoots (chin-paund kyaw)
Heat a large wok, then add ¼ cup vegetable oil. Sauté one small thinly sliced onion and 3 cloves sliced garlic until fragrant, then add ½ tsp sweet paprika and ¼ tsp turmeric. Stir, then add 3 ounces shrimp (here, dried medium size shell-on shrimp). Fold in 7 oz washed and drained roselle leaves (here,… Continue reading Burmese roselle leaves sautéed with dried shrimp and bamboo shoots (chin-paund kyaw)
Chinese yu choy stirfried with garlic-infused oil
This can be vegetarian if you use mushroom or other vegetable broth in lieu of chicken broth. We use one bunch of greens, 1 Tbsp oil, 4-5 garlic cloves, and ¼ cup chicken broth. Recipe (without measurements) here: http://steamykitchen.com/43-chinese-greens-spinach-yu-choy-stir-fry-recipe.html (May 2016) Note: You can substitute with one stalk western broccoli. We recommend peeling the stalk… Continue reading Chinese yu choy stirfried with garlic-infused oil
Hakka braised eggplant, pork, and mushrooms
Cut 12 oz Japanese eggplant (here, we used two) into 2 x ½" wedges and set aside. Heat a wok on high, then add 1 Tbsp oil, 6 oz minced pork and 2 Tbsp minced garlic, breaking up into mince. Sauté the pork until it’s no longer pink, then reduce heat to medium and add… Continue reading Hakka braised eggplant, pork, and mushrooms
Korean-style anchovy-infused zucchini
Using a mandolin, thinly slice one large zucchini on a diagonal, then set aside. Separately, heat 2 tsp neutral vegetable oil in a large wok, then add 1 clove garlic (microplaned) and 1 tsp anchovy paste. Sauté until fragrant, then add 1 Tbsp mirin and the zucchini ribbons. Mix well, and sauté until zucchini is… Continue reading Korean-style anchovy-infused zucchini
Cooking Adventures 