Asian Recipes

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Shirataki Yam Noodles: Noodle Salad Recipe (+ Giveaway) Recipe

Similar to tofu, shirataki noodles can look and taste pretty bland on their own. When I received the package from AsianFoodGrocer.com, I knew I had to enhance the flavor with a sauce. I made a peanut salad dressing that I've used often to flavor tofu, but this time I made it with oyster sauce, miso paste and hot sauce. I added colors to the noodle salad with red bell pepper, pickled garlic, cilantro and green onions. I topped the salad with crushed nori, for a briny flavor and  also sesame seeds and crushed peanuts for texture. We eat with our eyes first, and I think the dark color of the bowl serves as a very attractive contrast to the noodles.

The noodles themselves are very healthy (almost no calories, gluten and cholesterol free). So if you're looking for a light meal, this recipe might be it!


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Asian-Style Cioppino Recipe (Seafood Stew) Recipe

The weather is getting cold and damp, so I thought a cioppino-style soup was a good solution to fight the low temperatures we've been having. I didn't really make the authentic San Franciscan fish stew, nor the traditional Provençal version of bouillabaisse, but a more Asian adaptation of the seafood soup using ingredients I recently received from our friends at AsianFoodGrocer.com. The major change is that I made the broth using bonito flakes, Asian mushrooms and miso paste. Otherwise, the seafood soup is cooked with the more common ingredients such as fresh tomatoes, corn, fish and shellfish and flavored with fennel, mushrooms, garlic, lime peel, dill and saffron.



I also cracked one separately cooked Dungeness crab and gathered the meat at the last minute to add to the bass fillets, mussels, clams and small shrimp already cooking in the soup. I served it just the way I would bouillabaisse (the Southern-French stew originated in Marseille) with garlic bread and rouille sauce, which is a saffron-flavored mayonnaise. To bouillabaisse purists, the addition of bonito flakes and miso paste may seem sacrilegious, but I think it was a refreshing twist with an Asian flair.


If you’re considering making this dish, I have some good news: our friend Gustavo from AsianFoodGrocer.com is kindly giving away a $50 gift card that you can win this week on Pham Fatale! The deadline is Sunday, October 16th, 2011. And for those of you who can't wait to try AsianFoodGrocer.com products, head over to their online store, enter coupon code PHAMFATALE during checkout (exclusively for Pham Fatale readers) and get 10% off your entire order; the coupon expires on October 22nd, 2011 so make the most of it!


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Muop Tau Hu Xao Recipe (Vietnamese Loofah and Tofu Stir-fry) Recipe

Mướp tàu hũ xào (loofah squash and tofu stir-fry) is a standard in Vietnamese vegetarian cuisine. Mướp (Vietnamese Loofah) is stir-fried along with tofu in black bean sauce and chili garlic sauce. The dish is seasoned with soy sauce and fried garlic. I also added straw mushrooms as a foil to the loofah. It's a very quick and easy dish I often make when I'm in a rush and I want a tasty, healthy meal.

Vietnamese loofah is a very common vegetable in Vietnam that is also used a lot in making canh ("soup" in Vietnamese) because of its natural sweetness and tender texture. You won't be disappointed by this, and if you like it, it’s easy to put together non-vegetarian versions.

 


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Bo Xao Xa Ot Recipe (Vietnamese Lemongrass Beef) Recipe

Bún thịt bò xào xả ớt (chile lemongrass beef noodles) is one of my favorite Vietnamese "casual" everyday meals. I like the way lemongrass is used to spice things up in this Vietnamese classic. Tender, boneless stir-fried beef is cooked with fresh lemongrass, freshly chopped chile peppers and onions. The meat is served in a bowl filled with cold vermicelli rice noodles, roasted peanuts, fresh vegetables (usually cucumber and pickled carrots), fresh Vietnamese herbs and soy bean sprouts. The entire dish is drizzled with mixed herbed fish sauce as seasoning.

The cooking time is very fast, and call me crazy but I love the sound of the sizzling pan. I stir-fried the beef, but on hotter days, you could also thread the meat into skewers and grill them.

Note: Glossary of relevant Vietnamese cooking terms.

Bún = noodles

Thịt = beef

Thịt = meat

Xào = stir fry

Xả = lemongrass

Ớt = chile


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Canh Chua Tom Recipe (Vietnamese Shrimp Soup) Recipe

Canh chua tôm literally translates to "sour shrimp soup" in Vietnamese. The name and the flavor come from the combination of kaffir lime leaves, tamarind and pineapple. A hint of spiciness from Thai chiles makes the soup especially soothing. I've been a bit under the weather the past few days and the warm broth worked wonders on my congestion.

There are many variations of this seafood recipe. In this particular version, I mixed oyster mushrooms and fresh water chestnuts, which added crunch to the soup. I served it as a main course, so I added rice round noodles to make the meal complete. If you decide to serve it at an Asian-themed dinner, this canh (soup) is a light way to start a meal.


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