Asian Recipes

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Bean Curd Roll Recipe Recipe

Bean Curd Roll Recipe

01.02.13 by Jackie

I hope you all had a fun-filled New Year's Eve with your friends and families. What did you do to ring in the New Year? We had some family time at home. It may sound lame, but we watched "Murder on the Orient Express,"trying to solve Hercule Poirot's investigations (it’s so much easier when you’ve seen the movie like a dozen times ) while enjoying all the baked goods the girls and I have been concocting all week.

2012 was an incredible year for me. I feel so blessed and lucky, watching my daughter grow into an adorable toddler. And then there’s the publication of my first cookbook. I am so grateful for all the blessings that I have in my life. Thank you so much for your love and support. Here’s to making 2013 as unforgettable as 2012!

Back to today's dish. The girls' resolution is to lose as much weight as I did last year when I was working off my baby weight. I'm helping them by cooking healthy, yet still flavorful meals. One such concoction is today’s recipe: light red kidney bean patties wrapped in crispy bean curd. The filling is made of mashed kidney beans with panko breadcrumbs. The legume provides a sufficient amount of protein so the girls have enough energy throughout the day and the crispy outer layer provides a pleasant contrast of texture. For a healthy and complete meal, serve it with some brown rice and a dash of soy sauce. Enjoy!


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Christmas Miracle: Cherimoya Growing in my Garden! Recipe
Whether you call it cherimoya, custard apple, soursop or sitaphal, when ripe this fruit is unlike anything you've ever had before. To be precise, each is a separate species in the same genus, but in reality the flavors are very similar. The best I can say is that it is a combination of banana and bubblegum. The fruit grows in Southeast Asia and the Subcontinent. It can be round or have a heart shape. Inside the skin is flaky, juicy white flesh studded with large black seeds.
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Pineapple Chicken Recipe Recipe

Pineapple Chicken Recipe

12.06.12 by Jackie

This recipe is an attempt to get rid of the horrible pineapple I purchased. I should have known better since it isn't pineapple season now. What can I say, I couldn't resist a good deal. As was to be expected, the fruit wasn't sweet at all. Instead of tossing it away, I blended it into a purée and used it as a meat tenderizer. Not only was the chicken I cooked moist, but the pineapple gave the chicken a delicious flavor. I also marinated the chicken in buttermilk overnight. A few button mushrooms added at the end completed the dish.

Acid-based marinades are my first choice to tenderize and flavor meat. Sometimes experimenting can lead to wonderful dishes. Again, that is only under the condition that you know your basics. Just adapt a standard chicken recipe and substitute in less common ingredients to form new creations. This is why I find cooking so much fun!


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Turmeric Tofu with Dill Recipe Recipe

Turmeric Tofu with Dill Recipe

11.05.12 by Jackie

This tofu dish is my attempt to make the equivalent of chả cá thăng long, which is pan-fried fish in dill, turmeric, galangal and sautéed onions. To mimic the fish, I pan-fried fresh tofu so that the outside has a crispy texture while the outside remains soft. The rest of the dish is similar to the original, but I also added baby asparagus spears for a little color.

The fish version is a bit more complicated because you have to prepare a marinade for the fish. So even if you’re not a vegetarian, consider this version when you’re in a hurry. Eat it with bun (vermicelli rice noodles) and you'll have a delicious, complete meal.


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Bun Cari Ga Recipe (Vietnamese Chicken Curry) Recipe

Chicken curry is the kind of meal I love when the weather is getting chilly. The subtle heat from the wide range of spices such as cloves, cardamom, green Serrano chiles, curry leaves and nuoc mam is very pleasant, and the gravy is so satisfying when paired with bún (Vietnamese rice vermicelli noodles). The noodles soak up all the delicious flavors from the gravy. 

I also love the fact that the dish uses chicken drumsticks because they're not too big, not too dry and they cook relatively fast. That’s a lot of love in one dish!


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