Asian Recipes

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Garlic Noodles Recipe

Garlic Noodles

03.19.15 by Jackie

Little Aria's favorite dish of the moment is a good noodle stir fry. It's super easy to prepare and I'll show you how to master this dish using 3 main flavorings: garlic, green onions and some chiles.

The secret is to fry the garlic first. You have to make sure you don't burn it or the noodles will have an acrid taste, which could be very unpleasant. If this is the case, simply throw the garlic away, wash the pan and start over. The other key is stir fry the noodles over high heat; you could also add a dollop of butter at the end for extra richness, if you like. 


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Che Sam Bo Luong Recipe Recipe

Che Sam Bo Luong Recipe

03.15.15 by Jackie

Several roots, herbs, seeds and grains are known for their medicinal properties called thuốc bắc in Vietnamese. There's a Vietnamese dessert that gathers a collection of these delicious ingredients known as healing in Asian culture. It's called chè sâm bổ lượng and consists of a mix of dried lotus seeds (sen), longans (nhãn), Chinese pearl barley, dried mung beans, dried jujube (táo tầu in Vietnamese, also known as Chinese dates), dried white fungus and ginseng roots.

The natural starch from the barley thickens the dessert. Even though the jujube and longans are naturally sweet, I added a bit more sweetener to the syrup of the dessert with Chinese rock sugar. 

On hot summer days, you could also serve this chilled with crushed ice; it's amazing. 


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Zucchini Chow Fun Noodles (Vegan Recipe) Recipe

My husband Lulu is back after more than a week spent in China for work. As a vegetarian, he was pleasantly surprised by the wide array of delicious vegan foods available. He raved about a broccoli chow fun he had there. So I prepared another green version, using Vietnamese, ready-made bánh ướt (you could use previously cooked, wide, brown rice noodles for an even healthier dish), leeks and zucchini.

Since the noodles were pre-cooked. It took less than 10 minutes to stir-fry the vegetables. It was quick and simple, healthy and very tasty. It was my way of hinting to Lulu that he won't have to fly to Shanghai or Beijing for so long!

Shanghai

 


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Tofu Roll Appetizers  Recipe

Tofu Roll Appetizers

03.10.15 by Jackie

Our family recently went to a Japanese sushi bar and enjoyed platters of delicious rolls. When I came home, I was inspired by the sushi and reinterpreted a new fusion appetizer, maki-style.

The appetizer consists of a tofu roll filled with shiitake mushrooms, carrots celery, insanely fragrant onions I grew myself in our garden and garlic. As I created the dish, I realized I wouldn't be able to keep the roll in place by simply rolling a sheet of pan-fried tofu. I improved and wrapped them in phyllo dough. You'll be surprised; it wasn't that complicated. Sometimes, improvisation ends up with beautiful results!


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Pan-Fried Banh Tet Recipe  Recipe

Pan-Fried Banh Tet Recipe

02.18.15 by Jackie

Hoa Tâm, a family friend, came to visit a few days ago and she gave us a very useful tip on how to avoid bánh tét food waste after the Lunar New Year celebrations. What is bánh tét you ask? It's a Vietnamese savory rice cake (at times sweetened with bananas). It's made primarily from glutinous rice, which is rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean or mung bean and meat center, then boiled. It's a must-have traditional food during Tết, the Vietnamese Lunar New Year in Southern Vietnam. We've been given a lot of the logs this season; it's a way to demonstrate the importance of rice in the Vietnamese culture. I told Hoa Tâm my fear that we'd have a lot of leftovers and didn't want to waste all the food. She then give uswonderful trick; if you have a lot of these rice cakes as e do, look no further!

Simply slice them and pan-fry them. Once crispy, drizzle with nước mắm chay (if you're a vegetarian) or fish sauce. It's as simple as that. Thanks, dear Chi Hoa Tâm!


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