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.
Explore all of our Teas, and our Chinese dishes. Or take some time to browse our warming Early Winter dishes.
Continue reading “Longan and Young Ginger Tea | Dragon Eye Tea”
Enjoy the flavours of Malaysia with this easy vegetable dish.
Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.
You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.
How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, or Olan (yum!).
Or explore some spicy soups – Tomato Rasam, Pepper Rasam or Indian Dal Soup.
Please browse other Malaysian recipes here and here, and S. E. Asian recipes here and here. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.
Continue reading “Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth”
Cucumbers are a little under-rated in this household, yet they make beautiful salads (and incredible juices!). This salad comes from Amber – a simple salad indeed but with unexpected flavours.
Feel free to browse recipes from our Retro Recipes series. Explore other Cucumber Salads here and here. You might also like our Cucumber recipes here and here. Or browse Salad recipes here and here. Check out our easy Summer recipes here and here.
Continue reading “Amber’s Cucumber Salad with Rice Wine Vinegar”
Parts of Asia, from China to Thailand and Singapore, even Bali, have amazing salads of the freshest of vegetables with handfuls of herbs. This salad celebrates that tradition, with ingredients from Japan, China and S.E. Asia. It is a bit of work, truth be told, but it makes such a great salad to take to a large gathering, BBQ or picnic. Not quite a Buddha’s Salad, it is so dynamic it is also wonderful eaten on its own as a course, or a light lunch, perhaps accompanied by some Chinese steamed rice.
The vegetables are all slightly pickled, the tofu is marinated, and the herbs are plentiful. Look for unusual ingredients in your local Chinese or Asian grocery shop.
This recipe is a little similar to Kylie’s Asian Herb and Sesame Salad, although they come from different sources. Both are worth trying if you enjoy slightly pickled salads. You might also like Cucumber and Red Radish Slightly Pickled Salad, or Slightly Pickled Mushrooms in Tamari and Sesame Oil.
Feel free to browse recipes from our Retro Recipes series – these are vegetarian recipes from our first blog, from 1995 – 2005. You might also like all of our Tofu recipes here and here. Or browse the SE Asian recipes here and here. All of our Salad recipes are here and here. Or spend some time to explore our easy Summer recipes here and here.
Continue reading “Asian Lightly Pickled Cucumber and Tofu Salad”
This is incredibly delicious. Even if you are not a tofu eater, this dish will convert you. Who could not love deep fried tofu with peanuts? The sauce is divine.
We have been making this since around 2002, so quite a while. It is a Thai style dish, simple in its construction and flavours, but that very simplicity gives it a punchy flavour. It is a perfect light lunch with a salad, or a mid afternoon snack when dinner is still a long way off.
The act of deep frying the tofu changes the nature of it, from something bland and lacking much texture, to a beautiful textural addition to other dishes or on it own.
You might also like our Tofu recipes here and here. Our Deep Fried Tofu recipes are here. Or you might like to browse SE Asian recipes here and here. Check out our easy Spring recipes here and here. Feel free to browse recipes from our Retro Recipes series – beautiful vegetarian recipes from our first blog 1995 – 2005.
Continue reading “Tao Hou Tod | Thai Deep Fried Fresh Beancurd with Sweet Nut Sauce”
A quick summer salad that takes less than 5 minutes to make.
The simplest of salads, quick, easy and divine. The cucumber and avocado so soft and delicately balance with the dressing.
Try some other cucumber recipes – Cucumber Yoghurt Salad (Raita), Tomato and Cucumber Cold Soup, or Mozzarella and Cucumber Salad with Caperberries and Lemon.
Perhaps you are looking for Avocado Recipes? Have a look at Avocado and Celery Cold Soup.
Browse our other Cucumber recipes here and here, and our Salad recipes here and here. We have a collection of Bittman Salads here. Or be inspired by our Mid Summer recipes here.
Continue reading “Cucumber and Avocado Salad with Asian Style 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.
Continue reading “Kimchi, Vegetarian Style”
An unusual kitchari, oven cooked, slow cooked, or stove top.
Rediscovering a wonderful ceramic oven dish with lid, it was put to use cooking another kitchari, this time made with red rice. Most Indian and some Asian groceries will stock it. Red rice is a very healthy rice – I use Matta rice from Kerala.
This kitchari originates from Korea, but I have made it more Indian than Korean. It is not a traditional Indian kitchari, but is very tasty nevertheless.
Are you looking for Kitchari recipes? Browse them here. Have a look at our rice recipes here and here also. Explore the Urad recipes here and here. And read about Rosa Matta Rice as well.
Continue reading “Urad and Red Rice Kitchari | Khichuri”
A Chilli Jam with extraordinary depth of flavours.
This Chilli Jam is more complex and refined that many others. Slow, slow cooking gives it an enduring and lingering natural sweetness which is enhanced with the addition of jaggery.
Although it is called a jam, it is not a spread. It is closer to a Chilli Paste. It is as hot as you can imagine chillies to be, and spread it on your toast at your peril.
Feel free to browse our Chilli recipes here and here. Or you might like to browse Sweet and Savoury Jam recipes here and here. Check out our easy Autumn recipes here and here.
Continue reading “Chilli Jam with Deep and Complex Flavours | A HOT Chilli Paste”
Who does not know the delights of pickled ginger these days? Ubiquitous with sushi, it is as common today as pickled beetroot. Come to think of it, much more common. In 1999, when I first made this, it was a different matter, and if you wanted pink pickled ginger, you made your own. Enjoy!
You might also like to browse our Ginger recipes here and here. Or you might like our Pickle recipes here and here. Check out our easy Spring recipes here and here.
There is also a information post on Ginger here. and one on Pickled Ginger here.
Continue reading “Pickled Ginger | King Dong”
Japan, Korea, China and India have versions of congee, a long-cooked rice porridge. It is delicious and a wonderful winter dish.
After yoga today was a surprisingly good breakfast of red rice cooked, congee style, with azuki beans, topped with some sesame salt quickly made, spring onions, umaboshi plums, toasted sesame oil and some radicchio finely chopped. At other times there are other toppings.
This is a warming dish, great any time of the day – and especially good on a cold winter’s day. Continue reading “Red Rice with Adzuki Beans Congee”
An Asian twist on a Tomato Salad
Quick to make, this salad is perfect even for a mid morning snack on a warm day. Great for picnics, easily transportable and very delicious.
You might like to browse Bittman Salads, Tomato Salads, or the complete Salad collection here and here. Or perhaps it is Tomatoes (and here) that you are after.
Continue reading “Cherry Tomatoes with Soy Dressing”
This is a salad to wake you up and enliven your senses. Fueled with chilli, then the heat is softened (a little) with herbs and crunchy ingredients, and then it is dressed with Asian ingredients.
This is a salad to wake you up and enliven your senses. Fueled with chilli, then the heat is softened (a little) with herbs and crunchy ingredients, and then it is dressed with Asian ingredients. Better than coffee, you will be full of energy in no time! 😀😘
You might also like to try Peaches with Asian Flavours, Caramelised, Marinated King Oyster Mushrooms, or Sprouted Mung Bean Sundal/Salad. Browse our Carrot Salads here, and Salads here and here. Be inspired by our Summer recipes here and here.
Continue reading “Spicy Crunchy Herby Salad with Asian Style Dressing”
A Japanese Style luxurious aubergine dish – salad, side dish, main course or condiment.
Ottolenghi has a great steamed eggplant recipe in Plenty More, rather like the Thai one that I posted here but just different enough to try it out.
Don’t you just love the silky texture of steamed eggplant – so different to its grilled counterpart?
Steaming maintains some of the aubergine flesh’s texture, which doesn’t happen if you cook it in any other way. It gives this dish a particular substantial quality, making it suitable to serve with just plain rice or fried tofu. It can also be used as a condiment or side dish.
You might also like to try Saffron and Rosewater Scented Eggplant, Eggplants, Sultanas and Pinenuts, or Steamed Thai Eggplants and Zucchini. Perhaps browse all of our Eggplant recipes here and here. Or gain inspiration from our Summer recipes here and here.
Continue reading “Steamed Eggplant with Sesame and Spring Onion”
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.
Continue reading “Black Pepper Tofu | Ottolenghi”