Shojin Salad with Peanut Flavored Tofu Dressing

Posted on 03. Mon, 2010 by grace in Fast Asian Recipe, Healthy Asian, Japanese, Vegetable/Tofu

Shojin Salad with Peanut Flavored Tofu Dressing
By Mari Fujii, Author, The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan

Serves 4
8 thin spears asparagus, woody ends removed
4 lettuce leaves, torn into bite-sized pieces
1 ½ cups tomatoes, dice cut in ½-inch pieces
Dressing
1 block tofu (silken, if available)
2 tablespoons peanut butter, unsweetened
2 tablespoons rice vinegar or any white vinegar
2 tablespoons olive oil
2 teaspoons maple syrup
dash of black pepper
1 teaspoon salt
2 tablespoons lemon juice
1. Wrap the tofu in a paper towel, place a plate on top and refrigerate for about 30 minutes to remove excess moisture.
2. To make the dressing, blend the tofu, peanut butter, rice vinegar, olive oil, maple syrup, black pepper, salt, and lemon juice in [...]

Korean Ginseng Chicken Soup (Samgyetang)

Posted on 02. Fri, 2010 by grace in Healthy Asian, Soup

This is a one-of a kind traditional Korean soup. It originated in royal and upper-class kitchens. In recent years, as ginseng has become more widely available, many restaurants have begun serving it under the name “samgyetang.” Revered as medicinal soup, there are many specialty houses where it is the sole item on the menu. Traditionally, each whole spring chicken is boiled in its own clay pot, then is served, boiling hot, directly from the hissing flames to the table.

Korean Ginseng Chicken Soup (Samgyetang)
By Hisoo Shin Hepinstall, Growing up in a Korean Kitchen: A Cookbook

Following the traditional rule that this dish be made with utmost care, this recipe calls for making one portion at a time. Increase the recipe according to [...]

Stir-fried Vegetarian Rice Noodles

Posted on 02. Wed, 2010 by grace in Fast Asian Recipe, GF-Adaptable, Healthy Asian, Rice/Noodles

Stir-fried Vegetarian Rice Noodles
Courtesy of Quick & Easy Asian Vegetarian Recipes

Rice vermicelli is a popular alternative to wheat noodles in vegetarian cooking, and is an excellent choice for those who do not tolerate wheat products well.
Serves 4
Preparation time: 15 mins + 20 mins soaking time
Cooking time: 30 mins
8 dried black Chinese mushrooms, soaked in hot water for 20 minutes
1 teaspoon salt
7 oz (200 g) dried rice vermicelli (beehoon or mifen)
1 tablespoon sesame oil
2 tablespoons oil
1/2 inch (1 cm) fresh ginger, cut into fine shreds
2 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups (200 g) thinly sliced cabbage
1 small carrot, cut into fine strips
1 bunch garlic chives, snipped into lengths
1 tablespoon vegetarian mushroom oyster sauce (see [...]

Nobu’s Lobster Carpaccio

Posted on 02. Tue, 2010 by admin in Asian Recipes, Fast Asian Recipe, Fish, GF-Adaptable, Healthy Asian, Japanese, Seafood

photo and recipe adaptation from Jaden Hair
This is a fantastic recipe with a twist on carpaccio. You’ll have to get a live lobster for this recipe from Nobu Matsuhisa – frozen will just not do. The yuzu dressing recipe that’s drizzled on the lobster also makes a great salad dressing. Another great adaptation of this recipe is to use thinly sliced sushi-grade raw fish.

Nobu’s Lobster Carpaccio Recipe
adapted from Nobu West Cookbook
2 pound live lobster
1 tablespoon finely shredded ginger
1 tablespoon Yuzu Dressing (see below)
1 tablespoon snipped fresh chives
sea salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 teaspoon toasted sesame oil
1. Put the lobster in the freezer for 20 minutes.
2. Bring a large pot of salted water large enough [...]

Good Luck Lo Mein

Posted on 02. Mon, 2010 by grace in Chinese, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Lunar New Year, Rice/Noodles

Good Luck Lo Mein
By Martin Yan, Yan Can Cook

Serves 4
8 ounces fresh Chinese egg noodles
1 tablespoon vegetable oil
2 cloves garlic, minced
1 cup shredded carrots
2 celery stalks, julienned
2 cups bean sprouts
1/2 cup snow peas, cut in half diagonally
1/2 cup julienned bamboo shoots
2 green onions, thinly sliced
2 tablespoons oyster-flavored sauce
1 teaspoon sesame oil
In a large pot of boiling water, cook noodles according to package instructions; drain, rinse with cold water and drain again. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add carrots, celery, bean sprouts, snow peas, bamboo shoots, and green onions; stir-fry until vegetables wilt slightly, about 2 [...]

Chinese Tea Eggs

Posted on 02. Thu, 2010 by admin in Appetizers/Dim Sum, Asian Snacks, Chinese, GF-Adaptable, Healthy Asian, Lunar New Year, Vegetable/Tofu

This is a great dish for Chinese New Year! The eggs symbolize golden nuggets (wealth) at a Chinese New Year feast.
To get the intricate marbled effect, make sure you tap the egg hard enough to create the cracks so that the soy/tea can get through. The longer you steep the tea eggs, the darker the design.

Chinese Tea Eggs Recipe
recipe by Jaden Hair Steamy Kitchen
6 eggs
3/4 cup soy sauce
2 whole star anise
2 tablespoons black tea (or you can use 2 tea bags)
1 stick cinnamon
1 teaspoon granulated sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
1. Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to [...]

Jai

Posted on 01. Sun, 2010 by grace in GF-Adaptable, Healthy Asian, Lunar New Year, Vegetable/Tofu

Jai
By Chef Larry Chu, Chef Chu’s
Jai is a traditional Buddhist vegetarian dish that’s usually served on the first day of the new year. Black moss seaweed is a big component, because its name, fat choi, sounds like ‘getting rich’.
4 dried bean curd sticks, broken crosswise in half
1 quart oil
2 quarts boiling water
6 cups water or vegetable broth
Vegetables
12 red dates, soaked with seeds removed
1/2 can ( 15 ounces) button mushrooms, drained
24 canned white nuts (gingko nuts), drained
1/2 can winter bamboo shoots, roll-cut
10 to 12 whole fresh or canned water chestnuts, cut in half
12 dried black mushrooms, reconstituted, stems removed and cut in half
12 dried cloud ears, soaked, tough parts removed
1 package (1 ounce) black moss, rinsed well [...]

Soybean Minted Fried Rice

Posted on 01. Sun, 2010 by grace in Fast Asian Recipe, GF-Adaptable, General Asian, Healthy Asian, Rice/Noodles

Soybean Minted Fried Rice
By Martin Yan, Yan Can Cook

Serves 4
1 ¼ cup thawed frozen shelled soybeans
1 tablespoon vegetable oil
3 garlic cloves, minced
4 cups cold cooked long-grain rice
2 tablespoons chicken broth
2 tablespoons oyster-flavored sauce
1 teaspoon soy sauce
¼ teaspoon freshly ground white pepper
2 eggs, lightly beaten
3 tablespoons fresh mint, minced
2 teaspoons Furikake or shredded nori
Place a stir fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook until fragrant, 10-15 seconds. Add rice and cook, separating grains with the back of a wooden spoon. Add the soybeans and cook, stirring constantly, until the rice is heated through, 2 to 3 minutes. Add the broth, oyster-flavored sauce, soy sauce, and [...]

Green Beans with Coconut

Posted on 01. Fri, 2010 by grace in Fast Asian Recipe, Healthy Asian, Thanksgiving, Vegetable/Tofu

Green Beans with Coconut
Courtesy of Quick & Easy Asian Vegetarian Recipes

Serves 4
Preparation time: 20 mins
Cooking time: 10 mins
12 oz (350 g) green beans, cut into pieces (about 2 1/3 cups)
1 cup (250 ml) water
2 tablespoons oil
1 teaspoon mustard seeds
1 onion, thinly sliced
2 green finger-length chilies, deseeded and thinly sliced
1/2 teaspoon asafoetida powder (optional)
1/2 teaspoon salt
1 teaspoon sugar
1 cup (100 g) fresh grated coconut
1/2 cup (70 g) roasted ground peanuts
1. Bring the water to a boil in a pan. Add the beans and return to a boil. Cook for 1 minute. Remove from the heat, drain the beans, and rinse in cold water. Drain and set aside in a mixing bowl.
2. Heat the oil in a separate pan. [...]

Cool Soba Noodles with Wasabi, Avocado and Salmon Roe

Posted on 01. Fri, 2010 by grace in GF-Adaptable, Healthy Asian, Japanese, Rice/Noodles

Cool Soba Noodles with Wasabi, Avocado and Salmon Roe
By Jake Klein
Serves 6
Avocado Sauce
1 ripe avocado
1 cup soy milk
1 bunch scallions, chopped
¼ cup prepared wasabi
2 tablespoons mirin
Soba Noodles
1 pound of buckwheat soba noodles
1 cup of high quality soy sauce
1 cup sugar
½ cup mirin
½ cup sake
2 cups scallion, cut on the bias
3 tablespoons salmon roe
water for boiling noodles
Sauce:
Bring a small pot of water to a boil. Add chopped scallions. When they turn bright green and slightly tender (about 30 seconds) remove immediately, placing them in ice water. In a blender, combine the avocado, soy milk, blanched scallions, wasabi and mirin. Puree on high until completely smooth. There should no longer be any flecks of green from the scallion. Depending on the ripeness [...]