New Asian Cuisine » Vegetable/Tofu

Roasted Carrots with Sesame Ponzu Vinaigrette

admin2 — Wed, 21 Sep 2011 13:56:39 +0000

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 recipes I’ve created for Mitsukan:
Asian Slaw with Ponzu Dressing
Chicken Satay Recipe
Steak Teriyaki Recipe

Just whisk everything together.

Roasted Carrots with Sesame Ponzu Vinaigrette

Servings: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

This Sesame Ponzu Vinaigrette is so versatile – use it to jazz up grilled tofu, chicken or fish.

Ingredients:

1 pound carrot, peeled and cut into ¾” thick diagonal pieces
2 teaspoons cooking oil or olive oil
1 tablespoon ponzu sauce (I prefer Mitsukan Ponzu Sauce)
1 teaspoon sesame seeds
1 tablespoon chopped green onions
½ teaspoon roasted sesame oil

Directions:

Roast the carrots until just tender but slightly crunchy at 375F for 15-18 minutes. In a small bowl, whisk together the remaining ingredients. Toss with the cooked carrots.

Asian Slaw with Ponzu Dressing

admin2 — Tue, 28 Jun 2011 17:30:04 +0000

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 vegetables and combined with some crushed garlic, make the best marinade ever.

I’m working with Mitsukan (pronounced mit-soo-kon) to develop several recipes using popular Japanese sauces and vinegars. This Asian slaw that I’ve made is incredibly simple: thinly sliced cabbage, carrots, snow peas and fennel with a 4-ingredient dressing: ponzu, sesame oil, sesame seeds and salt. 10-minutes to make and you’re done!

How to make Asian Slaw with Ponzu Dressing

Slice the snow peas on the diagonal into thin matchstick-sized pieces.

For carrots, you can purchase matchstick carrots, or slice them yourself — but only do this if you have a very sharp chef’s knife. Skinny, round hard carrots are difficult to slice with a dull knife.

I cut the cabbage into four wedges – we’ll only use 1 wedge. Then, I shred the cabbage as thinly as possible. To do this, use a vegetable peeler and go along the corner. You can also use a box grater with large holes or…..

use a sharp knife to shred by hand, which I prefer.

For the fennel, cut the white bulb from the green top, reserve the green fronds for another recipe (like Bouillabaisse) – you can use them just as you would fresh herbs. Cut the bulb into quarters and slice one of the quarters as thin as possible using a knife, vegetable peeler or mandoline (save the rest for another recipe).

The dressing ingredients are simple: ponzu, toasted sesame oil, sesame seeds and salt.

Add 1/4 cup of ponzu to a bowl.

The sesame oil and seeds are added.

Season with a big pinch of salt.

Whisk with fork.

Pour the dressing over the snow peas, carrots, cabbage and fennel.

Toss to combine and taste. You can add more ponzu and salt if needed.

Serve immediately.

Asian Slaw with Ponzu Dressing

Servings: 4

Prep Time: 10 minutes

If you are not serving immediately, combine the dressing, but do not add the dressing until just before serving.

Ingredients:
1/4 head cabbage, shredded
1/4 lb snow peas, cut on the diagonal into matchsticks
2 carrots, cut into matchsticks
1/4 fennel bulb, sliced as thinly as possible
1/3 cup ponzu sauce
1 tablespoon sesame seeds
1/2 teaspoon dark or toasted sesame oil
salt

Directions:
1) To make the dressing, in a bowl, whisk together the ponzu, toasted sesame oil, sesame seeds and salt.
2) In a large bowl, combine the cabbage, snow peas, carrots and fennel. Add half of the dressing, toss to combine and taste. Keep adding additional dressing until you get the desired flavor.

Nagaimo Slaw

admin2 — Fri, 10 Jun 2011 15:13:30 +0000

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!

The main ingredients are cabbage, nagaimo, carrot and green onions.

Shred the cabbage (we just hand-cut with knife)

You can cut the carrots into very thin matchsticks with your knife, shred with the large holes of box grater or just buy carrots pre-cut.

Cut the green onions into very thin slices on the diagonal.

Then peel and cut the nagaimo into very thin slices as well.

Mix all together in large bowl.

Combine the dressing ingredients (we used a jar and shook to combine)

Then pour over the vegetables.

Asian Nagaimo Slaw Recipe

Makes 4-6 servings

1/2 cabbage, shredded (about 5 cups shredded)
6 ounces nagaimo, julienned
1 stalk scallion (green onion), trimmed and very thinly sliced
2 carrots, julienned (or 1 cup matchstick cut carrots)

For the dressing:
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
2 tablespoons seasoned rice vinegar (or 2 tablespoon unseasoned rice vinegar + 1/2 teaspoon sugar)
1/2 teaspoon toasted sesame oil
1 teaspoon sesame seeds

1. Toss the cabbage, nagaimo, scallions, and carrot together in a large bowl until thoroughly mixed. Keep the slaw in the refrigerator until ready to serve.

2. When ready to serve, whisk together all of the dressing ingredients in a small bowl, then pour over the slaw and toss together. The slaw is best served within one hour of adding the dressing, as the cabbage will start to wilt after sitting in the dressing for more than an hour.

Mapo Tofu

grace — Sun, 29 May 2011 17:19:42 +0000

Mapo Tofu

Courtesy of Periplus Editors

Healthy and Simple Asian Recipes: For Delicious Everyday Meals (Learn to Cook Series)

Serves 2
Preparation time: 20 mins
Cooking time: 20 mins

1 cake (10 oz/300 g) soft tofu, cubed
2 tablespoons oil
2 teaspoons minced garlic
1 small chili pepper, deseeded and thinly sliced
1 tablespoon hot bean paste (see note)
2 tablespoons pickled mustard cabbage (gai choy), chopped (optional)
1 teaspoon wine
1/4 cup (60 ml) chicken or vegetable stock
1 tablespoon soy sauce
1 teaspoon sugar
1/4 teaspoon ground black pepper
1/2 cup (80 g) diced bell pepper
2 teaspoons cornstarch mixed with 2 tablespoons water
1 teaspoon sesame oil
1 green onion (scallion), thinly sliced, to garnish

1 Bring a small saucepan of water to a boil. Blanch the diced tofu for about 4 minutes. Rinse and drain.
2 Heat the oil in a wok and stir-fry the garlic and chili for about 1 minute. Add the broad bean paste and stir-fry until aromatic, about 1 more minute, then stir in the pickled mustard cabbage.
3 Pour in the wine, then add the chicken or vegetable stock, soy sauce, sugar and pepper, then mix to combine. Add the tofu and bell pepper, stirring carefully, then simmer over low heat for 2 minutes.
4 Add the cornstarch mixture and stir gently until the sauce thickens. Sprinkle with the sesame oil and serve hot, garnished with the chopped green onions.

Hot bean paste (do ban jian or toban djan), or chili bean sauce, is a Sichuan-style chili sauce made from chilies and fermented black beans. It is used to add heat to cooked dishes or as a dipping sauce.

Noodles with Shrimp and Tofu (Pancit Luglug)

grace — Mon, 09 May 2011 13:43:44 +0000

Noodles with Shrimp and Tofu (Pancit Luglug)

By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Initially, this dish might be confused with spaghetti, but it’s really a unique dish that is bright orange in color and has the distinct aroma of cooked shrimp. This impressive dish—known as Pancit Luglug or Pancit Palabok depending on the region in which it is made—uses cornstarch noodles. When cooked, these noodles don’t last long so they need to be consumed the day they are prepared. Dried rice vermicelli may be used in place of cornstarch noodles.

Serves 4
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes

1/2 lb (250 g) fresh shrimp, preferably with heads and tails on
2 tablespoons oil
3 cloves garlic, crushed with the side of a knife and minced
1 onion, minced
3 cups (750 ml) water
1/2 cup (75 g) diced pork shoulder or loin
One 31/2-oz (100-g) package deep-fried pressed tofu (tokwa), diced
1 teaspoon salt
1/2 cup (125 ml) annatto water (page 19) (optional)
2 tablespoons fish sauce
2 tablespoons cornstarch
8 cups (2 liters) water (for boiling noodles)
16 oz (500 g) cornstarch noodles (or rice vermicelli)
2 hard-boiled eggs, cut into wedges
2 green onions (scallions), thinly sliced (green part only)
4 limes, quartered
One 3-oz (75-g) bag fried pork rinds (chicharon), crushed (optional)

Twist and pull the heads off the shrimp. Shell and devein but leave the tails on. Set the cleaned shrimp tails aside. Mash the shrimp heads in a mortar or bowl. Pour the 3 cups (750 ml) of water, a little at time, while pressing the heads and shells against the side of the mortar or bowl with the back of a wooden spoon. Strain the shrimp liquid and set aside. Discard the mashed heads.

Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Transfer the garlic and onion to a bowl and set aside.

To the same skillet, over medium heat, add the remaining 1 tablespoon of the oil and sauté the diced pork for 5 minutes. Add the shrimp and tofu and sauté for 5 minutes. Add the salt and the sautéed garlic and onion. Stir to combine and set aside.

To make the shrimp sauce, combine the reserved shrimp liquid, annatto water, if using, fish sauce, and cornstarch in a saucepan. Simmer over medium-low heat for 10 minutes until the mixture thickens, stirring frequently to make sure the cornstarch is dissolved. Set aside.

Bring 8 cups (2 liters) of water to a boil in a large saucepan. Add the noodles and cook according to package instructions or until soft (about 7 minutes). Lightly rinse with cold running water to keep the noodles from sticking together. Drain well and transfer the noodles to a serving platter.

To serve, pour the shrimp sauce over the noodles and top with the pork mixture, hard-boiled eggs, and green onion. Squeeze some lime juice over the noodle mixture and sprinkle crushed fried pork rind. Garnish with lime quarters and serve hot.

Tofu with Ginger and Black Bean Sauce

grace — Mon, 11 Apr 2011 04:25:00 +0000

Tofu with Ginger and Black Bean Sauce

By Periplus Editors, Healthy and Simiple Asian Recipes

Healthy and Simple Asian Recipes: For Delicious Everyday Meals (Learn to Cook Series)Healthy and Simple Asian Recipes: For Delicious Everyday Meals (Learn to Cook Series)

There are probably as many ways to prepare hong shao (red-braised) tofu, as there are cooks in China. 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.

Serves 4
Preparation time: 15 mins
Cooking time: 15 mins

5–6 dried black Chinese
mushrooms
1 cake (10 oz/300 g) firm tofu
3 tablespoons oil
1–2 dried red chilies, cut in half and deseeded (optional)
4–5 large cloves garlic, smashed
6 slices ginger
1 whole star anise pod (optional)
6 green onions (scallions), cut into sections

Sauce
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon black or yellow bean paste
1/2 teaspoon ground black pepper
1 teaspoon cornstarch dissolved in 1/2 cup (125 ml) water (or use chicken stock)

1 Soak the mushrooms in warm water for about 20 minutes to soften, then drain. Remove and discard the stems, cut the caps in half and set aside.

2 Cut the tofu into bite-sized cubes. Place in a colander to drain.

3 Combine all the Sauce ingredients in a bowl and set aside.

4 Heat the oil in a wok or large skillet until hot, but not smoking. Add the chilies (if using) then the tofu, turning gently with a spatula until all the pieces are coated with oil and shaking the pan occasionally to prevent sticking. Fry until the tofu just begins to turn yellow but is not brown or crispy.

5 Add the mushrooms, garlic, ginger, star anise and half the green onions and stir-fry gently for 1 to 2 minutes.

6 Add the Sauce and stir carefully to blend. Cover the wok, lower the heat and braise for 5 to 6 minutes, adding a few tablespoons of water if the Sauce becomes too dry.

7 Add the remaining green onions to the wok and transfer to a serving dish.

Clear Vegetarian Tofu Soup

grace — Thu, 07 Apr 2011 21:22:05 +0000

Clear Vegetarian Tofu Soup

By Periplus Editors, Healthy and Simple Asian Recipes

Healthy and Simple Asian Recipes: For Delicious Everyday Meals (Learn to Cook Series)Healthy and Simple Asian Recipes: For Delicious Everyday Meals (Learn to Cook Series)

Serves 4
Preparation time: 20 mins
Cooking time: 30 mins

6 cups (1.5 liters) water
2 teaspoons salt
8–12 dried black Chinese mushrooms, soaked in hot water for 15 minutes and drained
21/2 cups (150 g) fresh spinach, watercress, bok choy or similar greens
1 cake (10 oz/300 g) soft tofu, cubed
5 slices ginger, thinly shredded
2 sprigs fresh coriander leaves (cilantro), cut into short lengths

1 Bring the water to a boil over high heat in a large pot, then add the salt.

2 Cut and discard the tough stems from the mushrooms, then cut the caps in half (if using small caps, leave them whole).

3 Wash and rinse the vegetables. Remove any tough or wilted stems, and separate the leaves.

4 Add the mushrooms to the boiling water, and let the water return to a boil, then add the tofu and ginger.
Return to a boil over medium heat, cover, and simmer for about 20 minutes.

5 Add the vegetables and stir, return to a boil, then simmer for 2 more minutes.

6 Serve garnished with fresh coriander leaves.

Adding a few dashes of sesame oil to this soup gives it a rich, nutty aromatic flavor. Other popular table condiments for this soup are freshly ground black pepper, Sichuan Pepper-Salt Powder (page 47) and various chili sauces. You may also use other kinds of vegetables to make this soup. Broccoli is quite good (but be sure to peel the stems, which are bitter), or try cauliflower, cabbage, turnip and bean sprouts.

Seasoned Vegetables (Namul)

grace — Wed, 16 Mar 2011 02:43:28 +0000

Seasoned Vegetables (Namul)

By Soon Young Chung, Korean Cooking Made Easy: Simple Meals in Minutes

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.

Serves 4

Spinach
2 cups (500 ml) water
Pinch of salt
10 oz (300 g) fresh spinach, roots removed, leaves and stems cut into short lengths
1 tablespoon minced green onion
1 tablespoon crushed garlic paste
11/2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons sesame paste

Mushrooms
10 fresh or dried black Chinese mushrooms
2 teaspoons crushed
garlic paste
1 tablespoon minced green onion
1/2 teaspoon salt
2 teaspoons soy sauce
1 teaspoon sesame paste
1 teaspoon sesame oil
Pinch of freshly ground black pepper
1 tablespoon oil

Green Bell Pepper
1 tablespoon oil
2 teaspoons crushed
garlic paste
1 green bell pepper, deseeded, cut into very thin strips
1 tablespoon minced green onion
1/2 teaspoon salt, or to taste
1 teaspoon sesame oil
2 teaspoons sesame paste

1 Prepare the Spinach first by bringing the water and salt to a boil over high heat in a saucepan. Blanch the spinach for 1–2 minutes and remove from the heat. Rinse the blanched spinach in cold water and drain well. Squeeze out the excess water from the spinach. Combine the spinach with all the other ingredients in a bowl and mix until well coated. Set aside.

2 To prepare the Mushrooms, return the salted water to a boil over high heat and blanch the fresh mushrooms for 15 seconds or the dried mushrooms for 3-5 minutes, adding more water as needed. Remove from the heat, rinse in cold water and drain well. Squeeze out the excess water from the mushrooms. Remove and discard the stems, then thinly slice the caps.

3 In a bowl, combine the mushroom slices with all the other ingredients, except the oil, and mix well. Heat the oil in a skillet over medium heat and sauté the mushroom mixture for 2–3 minutes. Remove from the heat and set aside.

4 To cook the Green Bell Pepper, heat the oil in a skillet over medium heat and sauté the garlic until golden and fragrant, about 30 seconds. Add all the other ingredients, sauté for 1 minute and remove from the heat.

5 Arrange the vegetables in separate piles on a serving platter and serve as a side dish with other main dishes and steamed rice.

For variations, you can use other vegetables you like. The photo shows a different combination of spinach, Chinese bellflower root and fernbrake.

Papaya Salad

grace — Tue, 22 Feb 2011 17:47:45 +0000

This tongue-tingly salad will take your taste buds through the roof, leaving you asking for more. The flavors of garlic and chili peppers cascade through each bite. You can make it as mild as you like but I prefer it extra spicy. If you ask me what is my favorite salad I would answer this one. I try to eat every day while I’m in Thailand.

Papaya Salad

By Naam Pruitt, Lemongrass & Limes: Thai Flavors with Naam Pruitt

Lemongrass & Limes: Thai Flavors with Naam Pruitt

Serves 2 to 4

1 small green papaya, grated into long strips (makes approximately 4 cups)
1/2 cup dried shrimp, rinsed clean
1 cup cherry tomatoes, cut in half
1/2 cup unsalted roasted peanuts
4-10 chili peppers or as much you’d like
2 large cloves of garlic
1/2 cup long green beans, cut into 2-inch pieces (optional)
1/2 cup palm sugar
6 tablespoons fish sauce
6 tablespoons lime juice

1. Traditionally the Thai people prepare this dish in a mortar and pestle. Put peppers and garlic in mortar and pound with pestle until coarsely crushed. Depending upon the size of your mortar you may have to prepare this dish in two batches. If you don’t have a mortar and pestle just mince the garlic and peppers and mix the ingredients in a bowl or you can use a food processor.

2. Add dried shrimp and beans if desired; pound lightly. Add palm sugar, fish sauce and lime juice. Stir well and taste to see if flavor is balanced.This is one example in which the palm sugar is crucial to the integrity of the recipe; do not substitute brown sugar.

3. Toss in tomatoes and papaya until well combined. Sprinkle with peanuts and serve.

Note: Pick a firm green papaya with no blemishes and keep refrigerated until ready to use. If it is soft to the touch, it is too ripe. Grate the papaya with a handheld cheese grater. Wait until close to meal time to grate the papaya because grated papaya becomes chewy and bitter when stored in the refrigerator.

Asian Mushroom Puff Pastries

admin — Wed, 09 Feb 2011 21:03:01 +0000

Asian Mushroom Puff Pastries Recipe

By Jaden Hair, Steamy Kitchen

(Serves 6 as an appetizer)

1 box (10 ounces) Pepperidge Farms Puff Pastry Shells (6 shells)
8 ounces Gruyere cheese, shredded
2 packages Hokto Maitake mushrooms
2 onions, thinly sliced
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup Gorgonzola Cream Sauce (see below)
1/2 tablespoon parsley, finely minced

1. Prepare the shells according to package instructions.

2. While the pastry shells are baking, heat a frying pan over medium-high heat. Add the olive oil, onions and saute for 2 minutes, then add in the mushrooms and continue to saute for another 2 minutes. Season with salt and pepper.

3. Prepare the Gorgonzola Cream Sauce (recipe below)

4. When the pastry shells are cool enough to handle (but still warm), remove the top of the pastry shell (it should be easy to remove with your fingers) and fill each shell with equal amounts of the shredded Gruyere cheese, then the mushroom mixture and top each off with a spoonful of the Gorgonzola Cream Sauce. Sprinkle with parsley to finish. Serve immediately.

Gorgonzola Cream Sauce
Serves 4

1/2 cup heavy cream
1 tablespoon minced fresh parsley or chives
4 ounces crumbled Gorgonzola
2 ounces grated Parmesan
1/8 teaspoon ground nutmeg

In a small sauce pan over medium heat, stir in heavy cream, parsley or chives, Gorgonzola and Parmesan cheese. Season with nutmeg. Whisk and let simmer for 30 seconds or until the much of the cheese has melted.