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)”
Congee is made from slow and long cooked grains and lentils. Chinese rice congee is the best known around the world, but Korea and Japan also have congees, and India has kanji. The macrobiotic movement adopted congee as a delicious and nourishing dish, easy on the digestion. It can be eaten at any time of the day and is very popular for late night snacking and for breakfast. They say that the longer congee cooks, the more powerful it is.
You want to cook congee on the lowest possible heat, so it is barely simmering. Use a heat diffuser, especially for the second half of cooking, otherwise it may stick to the bottom of the pot and burn. I prefer to cook it in a Chinese clay pot – I believe the flavour is superior, and I keep my pot for congee only.
Similar dishes include Congee, Red Rice and Adzuki Congee, and Quinoa Porridge.
Browse all of our Barley recipes and all of our Congee dishes. Or explore our Late Winter recipes.
Continue reading “Barley, Millet and Mung Congee”
Oh those nights in the various China Towns of the world, eating noodles and congee and salt and pepper tofu, and wonderful silky eggplants. Simple dishes are tasty and elegant, in a way that sometimes we forget. Paring back to basics gives such good dishes.
For this dish you will need a basic Ginger Scallion Sauce (we call them Spring Onions, but it doesn’t sound as good). The sauce is useful in the kitchen and is one of my pastes, purees, powders, stocks and sauces that commonly grace my quiet kitchen bench. It is useful in so many ways – into soups and broths it goes, over rice with some deep fried tofu and shredded vegetables, drizzled onto bok choy with or without noodles, smeared on sandwiches.
Once you have the sauce, all you need for this recipe is some noodles and some veg. That’s it. And variations are endless. Make it as simple or as fussy as you like.
Similar recipes include Sesame-Chilli-Soy Dipping Sauce, Soba Noodles with Quick Pickled Mushrooms, Glass Noodles and Green Mango Salad.
Browse all of our Noodle dishes, our Dipping Sauces and all of our Asian recipes. Or explore our Early Summer dishes.
Continue reading “Ginger Scallion Noodles”
Occasionally the urge for green vegetables hits, usually when you are tired, overworked, stressed or anxious. How wonderful a large plate of greens looks, smells and tastes at those times. Don’t worry, we have your back, try this kale dish. It combines the great Asian flavours of garlic, ginger, spring onions (scallions) and a little soy. Quick to make, it is just a few minutes from stove to table.
Similar dishes include Spinach and Sweetcorn Bhurji, Chickpeas and Beetroot Greens with Chilli, and Orzo with Wilted Spinach.
Browse all of our Kale dishes, and our Spinach/Greens recipes. Our Asian dishes are here. Or explore our Early Spring dishes.
Continue reading “Curly Kale with Ginger and Garlic”
Green Beans – so fresh, crisp and inviting when fresh. This recipe comes from an old Chinese cooking book – it is probably 40 years old, but the recipes are incredibly good. It is an easy dish to whip up and is fragrant with the garlic and spring onions.
The green beans are first simmered in a vegetable stock, then briskly stir fried with the garlic and spring onions in some butter and oil. Then they are drizzled with Rice Vinegar and Sweet Soy. I like a bit of sesame oil at the end too.
Similar dishes include Salty Fried Beans, Quick Pickled Radishes, Chinese Scallion Pancakes, and Spicy Chinese Celery.
Green Bean recipes include Freekeh with Green Beans, Walnuts and Tahini.
Browse our Chinese dishes and our Asian recipes. Our Green Bean dishes are here. Or browse our Early Spring recipes.
Continue reading “Chinese Style Crispy Green Beans with Garlic and Soy”
Oh deep fried tofu! Sssshh, don’t tell tofu-haters how good deep fried tofu is! I think we should keep it to ourselves. Deep frying changes the soft mushy texture of tofu to a crispy outer skin with a pillow soft inner. If you are drooling already, have a look at this deep fried tofu with a peanut sauce. Sensational.
This recipe takes some deep fried tofu and cooks it with sweet potatoes in a coconut green curry broth, and then serves it with noodles and coriander leaves. It is typically S. E. Asian, like the curries of Thailand and Malaysia. I also make it as one of my Miso Soup options, adding a little more broth to the ingredients. Miso Soup with Sweet Potato, Tofu and Noodles.
If you are not familiar with using miso, read about the different types.
Similar recipes include Noodles with Spring Onions and Edamame, Chinese Bean Curd with Mushrooms and Vegetables, Lemak Style Vegetables, and Black Pepper Tofu.
Recipes with Rice Vermicelli Noodles include Green Mango and Vermicelli Salad. Or read about other Asian Noodles.
Browse all of our Tofu recipes and all of our Sweet Potato dishes. Our S. E. Asian dishes are here. Or explore our Late Winter set of recipes.
Continue reading “Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles”
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 those lovely tiny caps on a long skinny stalk that grow together on a base and are typically Japanese (although they also grow elsewhere). Sometimes they are just labelled as exotic mushrooms, but don’t let your green grocer get away with that. Enquire as to the exact type, you have a right to know.
The other day we made a dish of udon noodles and shimeji with a miso mushroom broth. The remaining mushrooms are made into this lovely quick pickle which will last a week in the fridge. Eat it as a pickle accompaniment to meals, as part of a mezze plate, in salads or piled on top of hot soups. I hope you love these little mushies* as much as I do.
Shimeji is often used as a collective term for about 20 or so different varieties of mushrooms. Although there are specific shimeji mushrooms, labelling or produce is not as specific, and you will find that the collective term includes smaller mushrooms of different varieties. Never mind, though, they are all delicious.
*mushies is Australian slang for Mushrooms
Similar recipes include Chinese Cold Cucumbers, Carrot and Kombu Quick Pickle, Celery Quick Pickle with Chilli, and Cucumber and Radish Quick Pickle.
Browse all of our Mushroom recipes, and all of our Quick Pickles. Our Japanese recipes are here. Or take some time to explore our Late Winter dishes.
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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”
Quick pickles are very fashionable now, and why not! They are both tasty and healthy. This is a Chinese recipe that produces a lovely, sweet-sour quick pickle of cucumber. Leave it to soak and pickle in the vinegar mix while you make the rest of the meal, and it will be ready to serve when you are calling the family to the table.
Similar recipes include Chinese Cold Cucumbers, Carrot Quick Pickle, and Onion Strings Pickled Salad.
Or browse all of our Quick Pickles and all of our Cucumber recipes. Our Asian recipes are here. Alternatively, explore our Late Summer collection of recipes.
Continue reading “Chinese Pickled Cucumber”