Green Bean and Shiitake Mushroom Stir Fry
Posted on 03. Tue, 2012 by admin2 in Healthy Asian, Japanese, Vegetable/Tofu
Singapore Pineapple Tarts
Posted on 01. Tue, 2012 by grace in Lunar New Year, Singaporean, Sweets
By Cheryl Lu-Lien Tan, A Tiger in the Kitchen
When I was growing up in Singapore, Chinese New Year meant one thing: my grandmother’s pineapple tarts. The salty, buttery, bite-size circles topped with quarter-size dollops of dense, homemade pineapple jam were an obsession for me. We had them in the house just once a year, at the lunar new year, when Singaporeans spend two days visiting friends and relatives to swap tales of business and children’s test scores over tea and sweets. Quantities aren’t exact. My aunts don’t use a recipe, and they laughed at me the first 10 times I asked them for this one. The first set of instructions they gave me for pineapple jam was, “Aiyah, you just juice the pineapple, add sugar and then boil, boil, boil!”
Healthy Brown Rice Congee
Posted on 01. Sat, 2012 by grace in General Asian, Healthy Asian, Rice/Noodles
By Periplus Editors, Healthy and Simple Asian Recipes
Millet is the oldest grain on record as a staple cereal crop in China. Although it is rarely consumed any more in the West, millet remains one of the most beneficial of all grains for human health. It is also very easy to digest and it is the only grain that alkalizes rather than acidifies the stomach. Millet lends itself best to the preparation of congee and in this recipe it is combined with the hearty flavor and chewy texture of brown rice.
Filipino Biko Sweet Sticky Rice Recipe
Posted on 11. Wed, 2011 by admin in Asian Recipes, Asian Snacks, Filipino, GF-Adaptable, Sweets
Biko is like a soft, warm, sticky rice cake. It uses sweet rice or sticky rice. It is sometimes called glutinous rice because it gets gluey when cooked but it contains no gluten. It’s a different kind of grain and often, attempts to substitute other kinds of rice for sweet or sticky rice just don’t yield the same results.
Roasted Carrots with Sesame Ponzu Vinaigrette
Posted on 09. Wed, 2011 by admin2 in Fast Asian Recipe, GF-Adaptable, Healthy Asian, Japanese, Vegetable/Tofu
How to make Roasted Carrots with Sesame Ponzu Vinaigrette Slice your carrots just like this, I like going on the diagonal. Toss ‘em with just a bit of olive oil or cooking oil. Then roast in the oven. The Sesame Ponzu Vinaigrette is just 4 ingredients: sesame oil, ponzu sauce, sesame seeds and green onions. Ponzu sauce is like the fun-loving sister to soy sauce. It’s a light, tangy, citrusy version of soy sauce, which makes it perfect for any type of dipping sauce (especially for dumplings!), salad dressing recipe or simple way to dress any steamed vegetables. I’m working with client Mistukan, who makes the very best ponzu sauce in the market, to develop simple, everyday recipes using their products. Other [...]
Green Onion Pancakes
Posted on 09. Wed, 2011 by grace in Appetizers/Dim Sum, Chinese
By Bee Yinn Low, Easy Chinese Recipes
These green onion pancakes are crispy, yet doughy in the middle. Each bite is mildly salty, and the pancakes have a pleasant onion fragrance. If desired, you can substitute lard for the oil, for a more traditional preparation.
Steak Teriyaki
Posted on 08. Thu, 2011 by admin2 in GF-Adaptable, Japanese, Meat
Simple 3-ingredient teriyaki sauce.
Fresh Salmon Salad Rolls
Posted on 08. Thu, 2011 by grace in Appetizers/Dim Sum, Fast Asian Recipe, Fish
By Periplus Editors, Quick & Easy Asian Tapas and Noodles
Inspiration for these gorgeously delicate rolls comes from Yu Sheng, a raw fish salad eaten by Singaporeans during the Lunar New Year celebrations. Light, fresh and nutty flavors come prettily bundled in rice paper wrappers, with little dabs of tasty tobiko fish roe lending an elegant finishing touch.
Chicken Satay Recipe
Posted on 07. Mon, 2011 by admin2 in Asian Barbecue, Poultry
How to make Chicken Satay The ingredients for the chicken satay marinade are: If you’ve never used rice vinegar before, it’s one of my must-have pantry items for Asian foods. Look for “rice vinegar” on the label – it’s easy to confuse it with “rice wine,” but they are very different products. One is a tangy vinegar, and the other is cooking wine. There are two kinds of rice vinegar: regular and seasoned (or sweetened). You can use either in this recipe, but I prefer the regular, since we’re using brown sugar in the marinade. You’ll have to read the label carefully or just look for the color differences on the label. Mitsukan (a client of mine) uses BLUE for [...]
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