Salad Dressing with Soy and Sesame | Dipping Sauce with Soy and Sesame

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”

Advertisements

Broth and Dipping Sauce for Japanese Noodles and Tofu

We don’t often make bowls of noodles, but really, I don’t know why. This broth (or dipping sauce) is delicious. Topped with fresh greens, mushrooms, spring onions, the noodles are far too good to ignore. Although we used Japanese noodles for today’s dish, we used Chinese Spinach as our greens, along with cute little pieces of yuba (dried beancurd) tied in knots. I know that you will enjoy this dish.

Use this broth or dipping sauce for any noodle dish or tofu dish, or for anything else that you would like to use a broth or dipping sauce with. Kept fairly thick, it makes a great dressing too, for Asian style salads.

Japanese Noodles are served cold in summer and hot otherwise, in a broth or with a dipping sauce. The broth or dipping sauce can be made up to a week before use. We make our own vegetarian dashi (stock) for the sauce with handful of dried mushrooms, some dried seaweed and light miso paste.

Similar recipes include Miso and Tahini Sauce, Spread and Dressing, Soy and Sesame Dipping Sauce, and Sesame Ginger Dipping Sauce.

Are you looking for other Noodle recipes? Have a look at the wealth of noodles available. Try Persian Noodles with Eggplant, Saffron and KashkKitsu Udon.

You might also like our to explore our Dipping Sauces, Noodle recipes and  Japanese dishes. Or check out our collection of Late Spring recipes.

This recipe is from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006. It is a recipe we still use often, when we feel in a noodle mood.

Continue reading “Broth and Dipping Sauce for Japanese Noodles and Tofu”

Hot and Sour Mushroom Soup

Recently in the kitchen we have renewed our love affair with miso soup. While others will tell you to spend time making stocks and broths for miso soup, and cook any number of ingredients, I have a wonderful, never-fail, 5 minute approach to making miso soup. The secret is, there is little that needs to be pre-cooked for miso soup. The most I do is to soak some cute little beancurd bows (but even the pre-soaking can be skipped), and perhaps some noodles. They soak while the kettle boils and the ingredients are sliced. Mix miso with hot water until dissolved, pour into a lovely bowl, add the thinly sliced ingredients and a few other flavour enhancers (see my post), the noodles if using, the beancurd perhaps, and sip contentedly. Deep flavours, comfort and nourishment. What more could you want?

Ottolenghi’s approach to what I consider to be his version of my miso soup (without using miso, let me be clear). Yet his is faaaar more complicated. It is a kitchen-sink style approach. Perhaps he should use miso! He considers this recipe to be a variation on Asian soups such as Thai tom yum or Vietnamese pho. The key is the stock, which must be rich and hearty, with many layers of flavour. And, miso or not, the broth is extraordinary! Hot and sour as promised. Earthy and deep, yet with a lightness too. It was a real surprise.  Make double and freeze half.

He doesn’t add noodles, but you can. I recommend making double the amount of broth, make the mushroom soup as-is, then decide how to use the second half with the noodles. Mushrooms and noodles. Greens and noodles. Fried tofu and noodles.

It’s interesting to me that he doesn’t include dried shiitake mushrooms in the stock (and sliced for the soup). Dried Shiitake are a vegetarian’s best friend when it comes to dark, flavoursome broths. Anyway, this is how I make an Asian Stock that is so delicious it is worth keeping some in the fridge and freezer, and using it for whatever you are making – rice, risotto, noodles, …. Ottolenghi’s is rather similar, come to think of it. But my broth is light and summery, his is deep and earthy.

You’ve guessed it, this is an Ottolenghi dish from Plenty More. In fact, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Similar recipes include Mushrooms in Terracotta, Curry Laksa with Fried Tofu, and Slightly Pickled Mushrooms with Tamari and Sesame.

Browse all of our Soups and all of our Mushroom recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.

Continue reading “Hot and Sour Mushroom Soup”

Longan and Green Mango Salad with Chilli Lime Dressing

Longans are new to me, the result of a quick trip to the Asian grocer on the way home from work. Rather than the two things I wanted to come home with, I found jicama, longans, and such incredible young fresh ginger. Oh my!

Longan in Mandarin means “dragon’s eye”. Such beautiful names meanings Chinese words have.

Longans are sold fresh at the end of summer and, interestingly, their availability marks the end of the lychee season. They look a bit like lychees with white flesh, hard brown seed, a thin brown leathery shell that easily peels off, and they grow in clusters in tropical climates. But the flavour, texture and moisture content are completely different. Lychees are fleshy, juicy, and are light tasting, but longans have a thinner, drier flesh that is firm in texture with a honey like flavour, and which is deeply perfumed. Fresh longans are smaller than lychees.

Similar recipes include Pomelo and Ruby Grapefruit Salad with Avocado, Longan and Young Ginger Tea, Jicama and Green Mango Salad, and Pomelo and Green Mango Salad.

You might like to browse other Asian recipes, or browse our Salad recipes. Perhaps you would like to browse our Late Summer recipes.

Continue reading “Longan and Green Mango Salad with Chilli Lime Dressing”

Chilli Soy Sauce and Dipping Sauce

Our garden features several well-bearing chilli bushes, and we do a number of things with them. Firstly, we freeze some, whole, for use during winter. We use them in our cooking of course, especially Indian dishes. Some red ones are dried for use as dried chillies in Indian food during the year. Chilli jams, sauces and pastes are made. And we pretty much use them in everything else.

Today’s recipe is a very simple, Asian condiment, which soaks fresh chillies in soy sauce, to be drizzled over, well, pretty much everything. I love a good stirfry and rice, and with abundant amounts of this condiment to drizzle and to dip. Imagine dipping some deep fried tofu in this sauce! Also good over noodle dishes and vegetables. Try it with samosas, or Chinese Scallion Pancakes.

Similar recipes include Broth and Dipping Sauce for Noodles and Tofu, Preserved Sweet Chillies, Balinese Sambal Iris, Tomato and Chilli Jam, and Chilli Pastes. Also try Onion Jam, and Zhug.

Browse all of our Chilli dishes and all of our Sauces and Condiments. Or explore our Mid Summer dishes.

Continue reading “Chilli Soy Sauce and Dipping Sauce”

Sticky Kaffir and Tamarind Tofu

Sadly, many people believe tofu is boring. Perhaps recipes like this one are secret, locked away from view unless you have the password or know the secret phrase to say. An easy dish to make, the tofu is marinated in tamarind, kaffir leaf and lemongrass with sweet soy sauce for half an hour, and then sauteed until it forms a crust on the outside. The marinade is reduced to a sticky sauce which coats the seared tofu.

Similar recipes include Curry Laksa with Fried Tofu, Black Pepper Tofu, Baked Marinated Tofu, and Deep Fried Tofu with Peanut Sauce.

Browse all of our Tofu recipes and all of our Asian dishes. Or explore our Mid Summer recipes.

Continue reading “Sticky Kaffir and Tamarind Tofu”

Sweet Chilli Sauce

This is a simple and easy recipe for Sweet Chilli Sauce, a sauce that can be used in so many ways – with noodles or over vegetables, in a stir fry, as a dip, or as a condiment. Use it in sandwiches, add some to pasta sauces, and spread over grilled tofu or haloumi. You will find a million ways to use it.

The recipe’s heat content depends on the chillies that are used. For mild chillies, add more. For firey chillies, stay with 3 or reduce to 2. My latest batch of sauce, made with 3 ripe chillies of the purple cayenne variety, is quite sweet with a delightful mild-medium heat perfect for a dipping sauce. If you like real HEAT, add more chillies. You can also boost up the amount of garlic should you prefer a garlic twist to your chilli sauce.

Similar recipes include Balinese Sambal TomatPreserved Sweet Chillies, Chilli Soy Sauce, Sweet Chilli JamGreen Chilli and Coriander Paste, Chilli Jam, Chilli Paste, Soy and Sesame Dipping Sauce, and Tomato and Chilli Jam.

Browse all of our Chilli recipes and all of our Sauces. Our Asian dishes are here. Or explore our Mid Summer dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in the Retro Recipes series.

Continue reading “Sweet Chilli Sauce”

Baked Marinated Tofu

There is a magnificent Asian grocer near us, their shop is so large it goes on and on. And, well, it has inspired me to play more with tofu. They have every variety from Five Spice Tofu to Deep Fried Tofu, to the hardest firm Tofu to the silkiest Silky Tofu.

For this recipe, I used really firm tofu. It is first marinated then baked for a delightful snack or summery side dish. It is a perfect dish, sticky and dark. Eat with a green mango salad. Or a crunchy, herby, green Asian Style Salad.

You might like to try some other Tofu dishes: Sticky Tamarind and Kaffir Tofu, Peach Salsa with Marinated Tofu; Hou Hod (Deep Fried Tofu with a Sweet Peanut Sauce); and Black Pepper Tofu.

You can browse all of our Tofu recipes here, and our Snack recipes. Or you might like to explore all of our easy Early Summer Recipes.

Continue reading “Baked Marinated Tofu”

Glass Noodles with Spinach

Glass Noodles are wonderful – silky, soft and translucent, they are great in salads, soups and stir fries. Other names for these noodles include Cellophane Noodles, Chinese Rice Vermicelli and Chinese Vermicelli. They don’t take much to prepare – stiff like wire when you buy them, they soften with a short soak in hot water, and within about 5 minutes they are ready to toss with other ingredients. But don’t mix them up with Indian rice Vermicelli, that is vermicelli of a different type.

This salad takes some fresh, younger spinach and wilts it with sesame oil before tossing with the glass noodles. You can sprinkle with some sesame seeds to complete the dish.

Similar dishes include Persian Noodles with Eggplant, Saffron and Kashk, Glass Noodles and Green Mango Salad, Indian Vermicelli Payasam, and Sweetcorn and Spinach Bhurji.

Browse all of our Spinach dishes, and all of our Vermicelli dishes. Our Asian dishes are here. Or browse our Early Spring recipe collection.

Continue reading “Glass Noodles with Spinach”

Chinese Style Greens with Garlic and Sesame

If you are like me, you love a plate of greens now and again. And if they are straight from the vegetable garden, there is nothing better. This is an easy dish to whip up and is fragrant with the garlic and spring onions.

The recipe can be made with just the leaves, or, if you have an abundance of stems, it is also good made with just the chopped stems. But mostly, I mix the two.

Similar dishes include Sweetcorn and Spinach Bhurji, Spinach Stem Salad with Sweet Raisins, and Orzo Pasta with Wilted Spinach.

Browse our Chinese dishes and our Asian recipes. Our Spinach dishes are here. Or browse our Early Spring recipes.

Continue reading “Chinese Style Greens with Garlic and Sesame”

Very Quick Radish Pickles | Japanese Radish Pickles

Simple Pickled Radishes

Lucy Nourish Me is in love with the flavours of the orient – shoyu, tamari, mirin, rice wine vinegar, rice vinegar, kombu and much more more. She uses them with aplomb. Right now I am exploring radish recipes, and Lucy has a couple that remove the tangy peppery flavour and make the radishes a great vehicle for the flavours of Japan.

Lucy adapted this recipe from Jamie Oliver, and of course (can’t help myself) I have adapted it again. What a nice chain we make, linking recipe to person to recipe to person over time and space.

This is the quickest and simplest of radish recipes, honestly. I love the peppery tang of radishes, but these recipes from the East are a nice change.

Similar recipes include Quick Pickled Radishes with Asian Flavours, and Slightly Pickled Cucumber and Red Radish Salad. Also try Slightly Picked Mushrooms with Tamari and Sesame.

Explore our other Radish Recipes and our other Quick Pickles. Try our Japanese dishes. Our Late Spring recipes are all here.

Continue reading “Very Quick Radish Pickles | Japanese Radish Pickles”

Quick Pickled Radishes with Asian Flavours

Radishes without their peppery tang

The little red radish is so easy to grow that kindergartens grow them to introduce children to the joys of gardening. It takes only 3 days for green shoots to appear, and a few weeks later they are ready to pick, these little red or white ping pong balls. The flavour is tangy, a little on the peppery side with its sharp pungency that pleases adults, especially with a sprinkling of sea salt. Perfect for nibbling, they also make such a pretty addition to salads. They are a bit peppery for kids, though.

Not surprisingly, they say that radishes have health giving properties – it clears the sinuses and soothes sore throats.

This beautiful recipe comes from Kylie Kwong via Lucy Nourish Me who adapted it from the original. I have altered it again. This recipe diminishes the level of radish’s sharp tanginess. It is the perfect balance of sweet, sour and salty. Use as it is as a side dish, or with a bowl of beautiful rice. Toss them in salads or into sandwiches. Lucy says that thinly sliced carrots also work very well with the radishes in a salad with some lettuce leaves.

Similar recipes include Japanese Quick Pickled RadishesBraised, Raised Radishes, French Buttered Radishes, and use this recipe to pickle radishes.

Also try Asian Style Greens with garlic and Sesame.

Explore our other beautiful Radish Dishes, and other Quick Pickles. Our Salads are here. And browse our Late Spring recipes.

Continue reading “Quick Pickled Radishes with Asian Flavours”

Chinese Scallion and Orange Zest Pancakes | Coriander and Chilli Pancakes | Fenugreek and Ajwain Pancakes

A classical Chinese dish with a twist

Scallion Pancakes are classic Chinese fare – crisp, flaky and chewy, made with layers of dough and sesame oil – they are surprisingly easy to make. You can also pre-make the dough and pop it in the fridge to make later. The pancakes can even be rolled out prior to cooking and kept with layers of baking paper between until you are ready to cook.

The traditional filling is Spring Onions (aka Scallions in the US), but indeed any filling can be used. Today, I have made 3 different ones:

  • Fenugreek Leaves with Ajwain and Cumin Seed
  • Coriander Leaves and Green Chilli
  • Spring Onions with Grated Orange Zest and White Pepper

Are you looking for similar recipes? We have some Indian chickpea flour “pancakes” here, and try some Indian dosa.

Check out our Chinese and other Asian recipes. Or explore our easy Winter dishes.

Continue reading “Chinese Scallion and Orange Zest Pancakes | Coriander and Chilli Pancakes | Fenugreek and Ajwain Pancakes”

Steamed Thai Eggplants with a Sesame Soy Garlic Dressing

Eggplants come in all shapes and sizes, colours, tastes and textures. Sadly, we only get to cook with a few varieties through our Green Grocer and 1 or 2 more through our Asian Grocers.  Thai Eggplants are a particular favourite, a little crunchier in texture than the European variety, and a real affinity with Asian flavours such as toasted sesame and soy.

Similar dishes include Kerala Eggplant in Coconut; Steamed Eggplant with Sesame and Spring Onions, and Steamed Thai Eggplants and Zucchini.

Browse all of our Eggplant Recipes, our Thai recipes, and all of our Asian recipes. Or explore our Mid Autumn collection of recipes.

Continue reading “Steamed Thai Eggplants with a Sesame Soy Garlic Dressing”

Green Guava Salsa | Raw Guava Salad

It was the beautiful, welcoming assistants at my local Asian Grocery who put me on to Green/Raw Guava. Totally unaware as I was about Guava, except for the occasional ripe on at a friend’s place, she chose one that would be perfect to try raw. If they are lighter green in colour they have a little more sweetness than one totally green. Smaller ones have smaller seeds. And so it goes.

The assistant recommended Green Guava with Lime Juice, Chilli and Salt, a la Green Mangoes that are eaten the same way. And she is definitely correct – they are quite wonderful eaten this way.

You can also try them in the similar Indian way of eating fruits with Chaat Masala, an Indian Crudite if you wish. So good.

I have no doubt that there are quite a few uses for green guava, including cutting into julienne for salads, and making syrups and molasses. But today, we made a great Green Guava Salsa, which I am sharing with you. By the way, Guava can be eaten raw, semi ripe or ripe. Such a versatile fruit! Some prefer it ripe, others have a definite preference for raw guava.

We don’t have other Guava recipes yet, but check back here at any time, just in case…

Are you after similar recipes? Try Cucumber and Apple Salsa, Pomegranate Salsa, Green Tomato Salsa, and Pawpaw Salsa.

You can browse all of our Salsa recipes, or explore our collection of Mid Winter dishes for more inspiration.

Continue reading “Green Guava Salsa | Raw Guava Salad”