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.

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 [...]

Crunchy Burmese Cabbage Salad (Gawbi lethoke)

Posted on 07. Tue, 2011 by grace in Burmese, Healthy Asian, Salad, SE Asian

By Wendy Hutton, Southeast Asia’s Best Recipes, From Bangkok to Bali

The Burmese have perfected the art of making salads, first choosing the vegetables, then adding extra ingredients for saltiness, texture, fragrance and acidity. In this simple yet really tasty recipe, shredded cabbage is mixed with onion, dried shrimp and lime juice, together with crisp-fried shallots or, even better, Burmese Crispy Dried Shrimp Sprinkle.

Asian Slaw with Ponzu Dressing

Posted on 06. Tue, 2011 by admin2 in Fast Asian Recipe, Healthy Asian, Japanese, Vegetable/Tofu

When I think of a summer slaw to go with the barbeque, I want something light, tangy, cold and crunchy. Traditional coleslaw just  doesn’t do it – its heavy mayonnaise dressing really weighs down the vegetables. Instead of a mayo-based dressing, my Asian slaw is made with a bright, citrusy ponzu sauce – one of the most versatile Asian sauces that I own. Ponzu is a Japanese “sauce” however I refer to it as both a dressing and sauce. It’s much lighter than soy sauce, with a distinctive tangy lemon/orange flavor combined with a savory note. It’s a perfect balance of salty, sweet and sour! You can use it as a dipping sauce for potstickers, a light sauce for steamed [...]

Chicken and Three-Color Pepper Stir-Fry Bento

Posted on 06. Wed, 2011 by grace in Fast Asian Recipe, Healthy Asian, Japanese, Poultry

By Makiko Itoh, The Just Bento Cookbook, Everyday Lunches to Go

This beginner bento is made with everyday ingredients that you may already have in your pantry. It can be assembled in twenty minutes or less without any advance preparation.

Thai Turkey Basil Lettuce Wraps

Posted on 06. Sun, 2011 by grace in Fast Asian Recipe, GF-Adaptable, Healthy Asian, Salad

By Jaden Hair, Courtesy of The Pampered Chef

These refreshing wraps are perfect for warm weather. The variety of colors makes for an eye-pleasing plate.

Nagaimo Slaw

Posted on 06. Fri, 2011 by admin2 in Fast Asian Recipe, GF-Adaptable, Healthy Asian, Vegetable/Tofu

This has been one of my very favorite nagaimo recipes! Unfortunately, this is also the last in the series of nagaimo recipes that we developed for Aomori Nagaimo, the home of the very best nagaimo. A big thanks to Fuji Mama who helped me on this project!

Mapo Tofu

Posted on 05. Sun, 2011 by grace in Chinese, Healthy Asian, Vegetable/Tofu

Courtesy of Periplus Editors

Chinese comfort food that is from the Sichuan provice. A delicious combination of soft tofu, hot bean paste (do ban jian or toban djan), or chili bean sauce made from chilies and fermented black beans. It is used to add heat to cooked dishes or as a dipping sauce.

Nagaimo Quick Bread

Posted on 05. Tue, 2011 by admin in Breads, Healthy Asian, Japanese

Quick bread made from Japanese Nagaimo Yam – similar to zucchini bread and carrot bread!

Tofu with Ginger and Black Bean Sauce

Posted on 04. Mon, 2011 by grace in Chinese, General Asian, GF-Adaptable, Healthy Asian, Vegetable/Tofu

By Periplus Editors, Healthy and Simple Asian Recipes

This traditional method of cooking tofu, which by itself is a very bland food, allows the manifold flavors of the seasoning and sauce to penetrate the tofu, rendering this potent source of vegetable protein into a delicious dish. Each time you cook this dish, try a slightly different blend of flavors and proportions until you discover the style that best suits your taste.