We made chicken satay (technically, a Malaysian dish) garnished with daikon and carrot pickle. Recipes are available in Andrea Nguyen’s cookbook, The Banh Mi Handbook. (Dec. 2014)
Tag: asian
Vietnamese daikon and carrot pickle
Very excited about making this pickle for the first time. Recipe from Andrea Nguyen’s The Banh Mi Handbook and available on her glorious food blog, VietWorld Kitchen, https://www.vietworldkitchen.com/blog/2009/05/daikon-and-carrot-pickle-recipe-do-chua.html. (Dec. 2014) Sources: Andrea Nguyen's The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches (Ten Speed Press, 2014); Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Chinese rice porridge with pork dumplings and bok choy
Rinse and drain 1 cup rice (here, long grain rice), then set aside. In the mean time, soak 2 Tbsp dried shrimp in ½ cup warm water until reconstituted (about 10 mins), then drain and mince. Add 2/3 lb minced pork to the minced shrimp, mixing well, then fold in 1 Tbsp Chinese cooking wine,… Continue reading Chinese rice porridge with pork dumplings and bok choy
Korean wakame seaweed soup with beef (miyuk guk)
Soak about 1-2 oz dried wakame seaweed in room temperature water and set aside. Saute 1/2 lb lean beef (cut into bite-sized pieces) in a little oil. When browned, add 5-6 shiitake mushrooms (fresh or reconstituted dry), cut into ½" slices Sauté until fragrant, then add 2 large Yukon potatoes (or 1 large Russet potato) cut into large, bite-sized chunks (here,… Continue reading Korean wakame seaweed soup with beef (miyuk guk)
Thai coconut pudding with sweet potato and tapioca
Sweetened with palm sugar (jaggery), this dessert imparts a delicate, not too sweet flavor.First, cook the sweet potatoes or use already-cooked ones (see Note 1 below). For uncooked potatoes: bring a large pot of water to a boil, then add 3 large Japanese or Korean sweet potatoes (goguma), skin on and cut into thick rounds… Continue reading Thai coconut pudding with sweet potato and tapioca
Korean slow-cooked beef soup with radish (moo tang)
This soup goes great with kimchi (store-bought, in the background). Soak 5 pieces (about 3 lb) bone-in beef shank in water for about 10 minutes, then placed the drained beef into a large stock pot, covering with about 10 cups water. Add 2 large onions, halved and peeled, and one head of garlic (peeled and separated… Continue reading Korean slow-cooked beef soup with radish (moo tang)
Javanese carrot, shallot, and Anjou pear pickle
This dish is based on the Indonesian dish, adar timun, except that I substituted Anjou pear for cucumber. Cut 1 pear and 1 large carrot into matchsticks, and thinly slice 3 shallots, add 1 ½ Tbsp kosher salt, and cover with 2 cups hot water for 15 minutes. Drain vegetables, then mix with 2 Tbsp… Continue reading Javanese carrot, shallot, and Anjou pear pickle
Burmese steamed cassava chunks
I learned this simple but elegant Burmese snack from my friend Waimar and her mother. Here are general guidelines: peel cassava and cut into finger-like chunks, removing hard pith in center. Place cassava pieces in a microwave proof bowl with a lid, then add about ¼ cup water. Microwave on high until cassava is fully… Continue reading Burmese steamed cassava chunks
Chinese chicken soup with bok choy and shredded pork (bok choy gau see tong)
This recipe is based on one that called for marinated shredded chicken, but we used lean pork instead. We also added some enoki mushrooms. Recipe from My Grandmother’s Chinese Kitchen by Eileen Yin-Fei Lo. (Feb. 2015)
Chinese steamed lemon chicken (ling mung gai)
Recipe from My Grandmother’s Chinese Kitchen by Eileen Yin-Fei Lo. (Feb. 2015)
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