A wonderfully surprising dish.
How do you use King Oyster Mushrooms? We love them – they are easily purchased in Asian shops if you can’t find them in your regular grocery. Slice these giant beauties and marinate them before cooking – forming a heavenly caramelisation of the marinade. The stems, how cute they are when sliced, and they look amazing placed 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.
King Oyster Mushrooms are also known as King Trumpet Mushrooms, Trumpet Royale and Eryngii.
Similar dishes include Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, and Mushroom Curry.
Feel free to browse all of our mushroom recipes, or check out our Salad recipes. Or explore our Mid Autumn dishes. Continue reading “Baked Marinated King Oyster Mushrooms”
I do love a good dipping sauce. Think – steamed vegetables, fried vegetables, dumplings, tofu, noodles, spring rolls, summer rolls, sizzling rice squares. The perfect sauce will lift your dish to new heights.
There are many varieties of dipping sauce, and the Japanese or Chinese style ones have their respective core set of ingredients. For Chinese it is soy, toasted sesame oil, Chinese vinegar perhaps, and some ginger and spring onions. Today’s dipping sauce is another variation on that theme. So very very good.
The sauce is perfect with these vegetable dumplings that I get from the Asian grocery in the freezer section – I put them in a flat pan with a little water and a little oil, and cover the pan. As the water simmers, the dumplings defrost and steam, and when the water evaporates they crisp on the bottom. Flip them over if you wish for a nice crispy top. They are also delicious steamed or even very gently microwaved.
Similar recipes include Soy and Sesame Dipping Sauce, Rice Squares in Dipping Sauce, and Chilli Soy Dipping Sauce.
Browse all of our Dipping Sauces and all of our Chinese recipes. Our Late Autumn dishes are here.
Continue reading “Sesame – Chilli – Soy Dipping Sauce (with my favourite Chinese Vegetable Dumplings)”
Soy dressings are not something that I grew up with, my family being unadventurous food-wise, and county folk to boot. Integrating different ingredients into the daily routine was something that happened rarely, although I do remember my Mother being obsessed with Peppermint Essence. All our desserts tasted like toothpaste for months.
But soy dressings DO feature in our household, having inherited a foodie adventurous gene from somewhere in my line of ancestors. This salad, definitely Chinese, dresses finely chopped cucumber in soy, sesame, and rice vinegar. Use a white vinegar if you don’t have rice vinegar.
Similar recipes include Cucumber Salad with Capers, Translucent Cucumber Salad, and Asian Pickled Cucumber and Tofu Salad.
Or browse all of our Cucumber Salads, and all of our Cucumber recipes. All of our Chinese dishes are here. Or explore our Late Summer collection of dishes.
Continue reading “Chinese Cold Cucumber | Chinese Flavoured Quick Pickle”
Shimeji mushrooms are a popular mushroom in Japan with wonderful umami flavour. They grow at the bottom of Japanese oaks and red pines. When raw they have a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushrooms have a pleasant, firm, slightly crunchy texture and a slightly nutty flavour. They love soups, stews and noodle dishes, and can be sauteed and slow roasted.
Similar dishes include Miso-Peanut-Coconut-Chilli-Turmeric Sauce, Miso Slow Braised Cabbage, Quick Pickled Shimeji Mushrooms, Hot and Sour Soup, Slow Cooked Creamy Mushrooms, Mushrooms for Toast, and Caramelised King Oyster Mushrooms.
Browse all of our Mushroom recipes and all of our Noodle dishes. Our Japanese recipes are here. Or take some time to explore our Late Winter dishes.
Continue reading “Udon and Shimeji Mushrooms with a Miso Mushroom Broth”
Here we go, the last of the 101 Salads of Bittman. Thank you to Mark B. for such a wonderful journey.
This salad takes some short grain rice and mixes it with a wild collection of ingredients, which somehow work together. Often when making Bittman’s salads, I have imagined him at his kitchen bench, going, “right, what is in the fridge today, what is in the pantry, what is left over from last night?”. And somehow and amazing salad comes into being.
For his rice salads, I use an Indian rice – idli rice, in fact. It is a hard rice and needs more water and longer cooking than other rices, but I love that this short grain rice retains its integrity when cooked. It doesn’t collapse or become mushy. I generally have this rice in my pantry – but no need to buy it specially – use the short grained rice that you have on hand.
Are you after similar recipes? Try Quick Zucchini with Garlic, Carrot Rice, Zucchini Rice, and Coconut Rice.
Or you can browse all of our Rice Salads, and in fact all of our Rice dishes. All of our Bittman recipes are here. Or take some time to explore our Early Winter dishes.
Continue reading “Spicy Rice and Fermented Black Bean Salad with Zucchini”
A herby noodle salad with a sauce that combines the creaminess of both peanut butter and coconut milk, bringing an Asian island flavour to this salad. It is fresh and inviting with a touch of heat and it deserves a place at your table.
Are you looking for other Noodle dishes? Try Ginger Scallion Noodles, Soba Noodles with Eggplant and Mango, Broth and Dipping Sauce for Noodles and Tofu, Fox Noodles, and Sesame-Ginger Sauce for Noodles.
Browse all of our Noodle dishes here, and use our basic pasta/noodle recipe to make your own noodles. All of our salads are here. Or explore our Mid Summer dishes.
Continue reading “Peanut Noodle Salad with Coriander, Mint and Thai Basil”
A refreshing salad in South East Asian style, packed with sweet, sour, and salty flavours.
Pomelo is one of the most undiscovered citrus in the West, in my mind. A little work is required to release the yellow gems from their casings, but once done, this citrus is a beauty. First the very thick peel needs to be cut away. Do this by slicing off the top thick layer and the bottom thick layer, and then cut the Pomelo into 6 or 8 pieces. Carefully pare the outer skin from each piece with a small sharp knife.
The next casing is the membrane around each segment. Using your sharp small knife, cut between each segment, remove and discard the casing. Now those yellow gems are ready for use. I adore them in salads.
Are you after other Pomelo dishes? Try Bengali Pomelo Salad, Pomelo, Radish and Kohlrabi Salad, Pomelo, Green Mango and Pea Eggplant Salad, Pomelo Salad with Avocados, and Pomelo and Green Mango Salad.
Browse all of our Pomelo recipes, and all of our many many Salads. Or take some time to browse our Early Winter dishes.
Continue reading “Pomelo Salad with Chilli, Lime, Peanuts, and Coconut”
Ah, the wealth of noodles from all parts of Asia – Korea, Japan, China, South East Asia and India. An infinite number. Our local Asian grocery alone must stock over 100 different noodles. While traditional uses make fabulous dishes, using them in other ways is also delicious. For example, build salads around them.
Today’s salad is takes soba noodles as its basis and adds cooling cucumber, Japanese seaweed, miso and toasted sesame seeds. It’s a beauty!
Are you after other Noodle dishes? Try Soba Noodles with Eggplant and Mango, Peanut Noodle Salad with Coriander and Mint, Broth and Dipping Sauce for Noodles and Tofu, Fox Noodles, and Sesame-Ginger Sauce for Noodles.
You might also like to try Chinese Pickled Cucumbers.
Browse all of our Noodle dishes here, and use our basic Pasta/Noodle recipe to make your own noodles. All of our Salads are here. Or explore our Mid Autumn dishes.
Continue reading “Soba Noodles, Cucumber and Wakame Salad with Sesame Seeds”
Who does not like Summer Rolls, the South East Asian dish of crunchy ingredients wrapped in rice wrappers and served with a peanut sauce? They are so summery, refreshing and cooling.
This recipe deconstructs the Summer Rolls and turns it into a Salad. It is from Bittman’s 100 Salads. We are working our way through these and doing so has changed the way we eat quite significantly. Salads are definitely a part of our day now.
Are you after some South East Asian dishes? Try Sweet and Sour Cucumber Salad, Lightly Pickled Cucumber and Tofu Salad, Deep Fried Tofu with Peanut Sauce, and Spicy, Crunchy, Herby Salad.
Browse all of our Bittman Salads, or all of our many many Salads of all types. All of our South East Asian recipes are here. Or explore our Mid Summer dishes.
Continue reading “Summer Roll Salad”
I call this sauce a drizzle sauce, because it can be drizzled into and over anything. When I first started making this as a dressing and a dipping sauce, it was quite unusual. That was way back in 2003. These days, Asian style dressings, broths and dipping sauces are reasonably common. This is a great recipe to play with – it makes about half a cup. Store it in the fridge and use for salads, noodles, dipping sauce, drizzle in or on soups, add a little to your bowl of miso, drip over a pile of deep fried tofu, a little over avocado on toast.
There are some other lovely dipping sauces and broths to try Broth and Dipping Sauce for Noodles and Tofu, Ginger and Sesame Dipping Sauce, and Kitsu Noodles.
You might also like our other Dressing recipes, and our huge number of Salad recipes . Alternatively, explore our easy Late Autumn recipes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.
Continue reading “Salad Dressing with Soy and Sesame | Dipping Sauce with Soy and Sesame”