Celery sort of misses out in the salad stakes. There are not so many salads that feature celery as its core ingredient. This salad changes that, it at least puts a stake in the Celery Salad map. Asian style in flavours with a little heat, it will be a classic at your place once you have tried it.
Longan Berries are warming, according to Chinese philosophy. So this tea is great for warming the toes on cold nights, or perfect for when a cold is coming on or you just feel cold. Enjoy this by the bowlful.
Longan are sold fresh and dried. For tea, it is much more convenient to use dried. They are loved by the Chinese and used commonly across China. They are used to flavour many dishes – winter sweets, sweet Chinese soups and congee. Great for snacks on their own if freshly dried, or mix with raisins and other dried fruits, and walnuts and other nuts.
It is easy to find them. Wander the aisles of your local Asian/Chinese shop until you find the dried fruit section. Sometimes you will find them sold in bulk. Choose ones that are soft, like raisins, and avoid the harder dried ones. Store them in a jar in your pantry, keep them in the fridge, or even freeze them to preserve them well.
In China this tea would be called a sweet soup. Serve it with the berries in the tea. You can strain them out if you prefer, but they are lovely left in and munched on as you sip. Longan are very relaxing and good for the memory as well.
Are you after other Teas? Try Fragrant Persian Rosebud and Borage Flower Tea, Cardamom, Coriander and Fennel Herbal Tea (Ayurvedic CCF Tea), and Balinese Ginger and Lemongrass Tea.
Sichuan Pepper and chillies mix with tofu in this interesting salad.
This salad layers different chilli flavours with tofu that has been pressed, so it absorbs its dressing very well. It is a playful, delightful salad.
Would you like to browse other Tofu recipes? Try Peach Salsa with Marinated Tofu, Thai Deep Fried Fresh Beancurd with Sweet Nut Sauce, or Ottolenghi’s Black Pepper Tofu.
Or perhaps you are looking for a salad with a difference. Have a look at another Tofu salad – Asian Lightly Pickled Cucumber and Tofu Salad, or Orange and Olive Salad with Mint and Basil, or even Wombok (Chinese Cabbage) and Red Radish Salad with Peanut Dressing.
It is possible to make excellent vegetarian kimchi. Here is how.
I love subtle dishes as much as full flavoured ones. Not so subtle is Kim Chi, that Korean staple!
Kimchi is not traditionally vegetarian, but you can still make a great vegetarian version. It can be made at any time of the year, from a whole range of vegetables including cabbage, daikon radish, watermelon radish, turnip, carrot, fennel, cucumbers. Mix and match.
Grab some ko choo kah roo (Korean chilli flakes) for a more authentic taste and colour. It does make a difference.
You might also like to try this alternative Kim Chi for Vegetarians. Or browse the Pickle recipe collection here and here. We love an Indian Quince Pickle and Pickled Ginger. Explore our Korean recipes too.
With all of the SE Asian flavours that make great food, plus the tofu is deep fried, what is not to like?
Ever since I saw the Black Pepper Tofu in Ottolenghi’s Plenty, I have wanted to make it. It has all of the SE Asian flavours that make great food, plus the tofu is deep fried, what is not to like?
You might like to try Tofu, Spinach and Miso Napoleons or What to Do with Deep Fried Tofu. Or browse the tofu recipes here and here. Explore other Ottolenghi recipes. Or you might like other recipes from Asia here and here.
Enjoy this very simple but delicious summery salsa with the tropical flavours of pawpaw, ginger and a touch of chilli.
A wonderfully surprising dish.
How do you use King Oyster Mushrooms? Slice these giant beauties and marinate them before cooking in a heavenly caramelisation of the marinade. The stems look amazing place on a plate on their own.
I have had a dish similar to this in Thailand, where the mushrooms are served on blocks of the softest tofu you can ever imagine. It was gorgeous.
King Oyster Mushrooms are also known as King Trumpet Mushrooms and Eryngii.
Feel free to browse all of our mushroom recipes, or check out our Salad recipes. Or explore our Early Summer dishes. Continue reading “Caramelised, Marinated King Oyster Mushrooms | With an Asian Twist”
It is a special and easy thing to make Kimchi.
It is a special and easy thing to make Kimchi – soaking the vegetables in brine, then mixing them with chilli, garlic, ginger and onion, adding a sweetener to feed the fermentation and add complexity to the flavour.
The final result is a tart, salty, hot pickle with a hint of sweetness that can be eaten on its own, mixed in to dishes such as rice or soup, or cooked into a recipe. I mostly eat it as an accompaniment to a meal, although I have been known to stand at the fridge with a pair of chopsticks and have a mid night or mid afternoon snack.
Sago is back in fashion!
Sago is back in fashion! It is wonderful when it is paired with enough lemon juice that it is tangy, and enough jaggery that it is sweet, and swimming in coconut milk. A truly delicious and cooling dessert, just made for hot weather. It can be served hot, cold and at room temperature.
There is a similar recipe from the Retro Recipe Series on this site’s sister site, Heat in The Kitchen, but it has been updated here with changes in technique. It is a bit simpler, too. The recipe appears there as part of the Retro Recipes series.
You might like to browse all Sago recipes here. Or explore all of our Dessert recipes here and here. See the complete set of Indian recipes here and here. Be inspired by our Spring recipes here and here.
A simple dish that delivers more than it promises.
This wonderful dish, full of the flavours of Japan without being Japanese, the flavours of SE Asia without being South East Asian, became an instant family success. We made it often, but somehow, as we no longer all live so close together, it has fallen from our menus. When I do make it again, I recall why we loved it so much, and give myself 2 helpings.
The first time this dish was served to the gathering family, all went silent as they ate, tasted, yet could not get the words from their tastebuds to their brain to their mouths. Silent eating, always the mark of a great dish.
It makes a great first course – or a light meal.
Daikon radish, often over looked, is the star of this salad. It can be made with red radishes too.
Daikon is great in freshly squeezed juices to add a touch of spiciness, but other than that it is often left sitting abandoned in the bottom drawer of the fridge. No longer. Here is a salad to make daikon shine! Summer goodness, oh yes.
A marvellous cucumber salad, complete with poppy seeds and herbs. Join me for dinner?
A spicy cucumber salad, just in time for a wonderful, summer-on-the-balcony lunch.
This is a recipe from Ottolenghi, and you can see all of our Ottolenghi recipes here.
And Nigel Slater said eggplants can’t be steamed!
A very simple and easy recipe for a lovely snack on its own, with rice or part of a larger Thai meal. Ottolenghi has published a Japanese recipe that is nearly identical (see Ottolenhi’s version) some years after this one post appeared. It shows how wide spread dishes can be over Asia, retaining similar characteristics with regional variations.
You might also like to cook Kerala Eggplant in Coconut, Saffron and Rosewater Scented Eggplant, Eggplants, Sultanas and Pinenuts, or Steamed Thai Eggplants and Zucchini. Browse all of our Eggplant Recipes here and here, and all of our Asian recipes here and here.
A very special way to cook rice.
There is a very gentle way of cooking rice using a combination of steaming and the absorption method, using indirect heat that leaves the rice so very fluffy with a wonderful texture. The method uses indirect heat to cook rice that as been previously soaked.
Soaking allows the long pointed grains of long grained rice to absorb some water, and allows the rice to relax a little before cooking. It does make a difference, especially if you are using basmati rice.
There are other ways to cook rice, including the absorption method and oven method.
You won’t believe that this is eggplant!
There are a couple of Japanese dishes that I make over and over again. A couple of eggplant dishes, a tofu dish and a noodle dish. This eggplant dish is quite amazing and may change your mind about eggplant all together (in a good way).
Have a look at all of our Japanese recipes here and here. We love eggplant and have a wealth of recipes for you. You can browse them here and here. They include Thai Steamed Eggplant, Saffron and Rose Scented Aubergine, and Eggplant, Sultanas and Pine Nuts with Yoghurt.