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 Braised, Raised Radishes, French Buttered Radishes, and use this recipe to pickle radishes.
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”
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”
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”
An Asian flavoured Quick Pickle
Quick pickles are the go when time is rushed and there are no pickles ready at hand. They can be made in a matter of minutes but do take an hour or three to pickle and develop their flavours. They are wonderful mixed in the morning and eaten for lunch or in the evening.
This pickle is unusual as it combines kombu, that salty seaweed from Japan, with crispy carrots. It is pickled in a mixture of sake and rice vinegar, sweetened with mirin and salted with soy sauce. It is allowed to pickle for a few hours before being ready to serve.
Are you after similar recipes? Try Quick Carrot Pickle, Celery Quick Pickle, Onion Quick Pickle, and Cucumber and Radish Quick Pickle Salad.
Have a look at our other Pickles, and our Chutneys too. You might like to browse our Asian recipes, and explore our Mid Spring recipes.
Continue reading “Kombu and Carrot Quick Pickle”
Healthy, warming and nourishing, a perfect soup for the coldest of days.
This recipe has macrobiotic overtones, but feel free to play with flavours in any way that you wish. It has the interesting flavours of sesame oil, tamari and umeboshi vinegar.
The recipe comes from a scribbled recipe on a piece of paper, as many of my recipes do. I have collected them over millennia, it seems. To the original recipe I have added some olive oil as the stated sesame oil was not enough for sautéing the onions and vegetables.
Would you like to try similar recipes? Try Adzuki Bean and Barley Soup with Pumpkin, Parsnip and Barley Soup with Sage and Garlic, Barley Soup with Vegetables, and Farmhouse Barley and Vegetable Soup.
You might also like to try Barley Pilaf, and Barley and Red Kidney Beans.
Or browse all of our Barley recipes, and all of our Soup recipes. Or explore our easy Mid Winter recipes.
Continue reading “Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame”
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.
The original recipe was inspired by The Back Yard Lemon Tree, and she credits Lottie and Doof as her inspiration.
Are you after Celery recipes? Try Quick Pickled Celery with Chilli, Celery Yoghurt Salad, Celery and Avocado Cold Soup, Nashi Pear and Celery Salad, and Simple Celery Salads.
Or try these Salads – Jicama and Green Mango Salad, Mediterranean Buckwheat Salad, and Sweet Red Pepper Salads.
You might see our other Celery Salads. Or browse all of our Salad recipes here and here. All Celery dishes are here. Or explore our easy Mid Spring recipes.
Continue reading “Spicy Celery Salad”
This dish has to be eaten to be believed! How can eggplant taste so not-like-eggplant?
Eggplant always surprises.
This is one of those dishes things that is an absolute surprise! The sort of recipe that makes you want to rush out to plant your own huge eggplant patch! This is more of a summer dish in Japan as eggplants are one of the best antidotes to Japan’s hot and sultry summers. But it can be cooked at any time that eggplants are in season. The broth is heavenly, and the eggplant acts like tofu, soaking up all of the flavours.
Similar dishes include Steamed Thai Eggplants with Sesame Soy Dressing, Steamed Thai Eggplants with Chilli and Lime, and Japanese Eggplant with Miso and Sesame.
Browse our Eggplant recipes here and here. Or you might like to browse Japanese recipes here and here. You might also like our Kombu recipes. Check out our easy Summer recipes here and here.
Continue reading “Japanese Simmered Sautéed Eggplant in Beautiful Broth”
Goodness, the beautiful salads keep on coming. Summer is made for salads – it is a season where little cooking is required. Thank goodness – all the more time to enjoy the long sunny days, the beautiful weather and of course, the beach.
We have eaten more Tofu on the past 6 months than in the past 6 years, I believe. We have the fabulous close-by S.E. Asian supermarket to blame with its endless variety of tofu, packaged and fresh. It is made into salads, dropped into broths, deep fried, and the flavoured ones eaten as-is quite often for a snack.
Today, we are using Five Spiced Tofu, although smoked tofu could be used if you can find it. Or smoke your own! In this salad, we glaze the tofu in a mixture of orange juice and honey – I have used Barley Malt too, so any sweet, syrupy, honey-like pantry item will be suitable.
Some similar recipes include: Black Pepper Tofu, Tofu and Chilli Salad and Tofu Stacks with Sesame and Spinach. And Tofu with a Peanut Sauce is pretty good too. All of our Tofu Salads are here. We also have other Tofu recipes – they are here.
Radish recipes include Braised, Glazed Radishes, and Wombok and Radish Salad with Peanut Dressing.
Have a look at our Cucumber Salads, Radish Salads, and also our Bittman Salads. Or simply spend some leisurely time browsing our Mid Summer Dishes.
Feel free to browse our other Tofu recipes too. All of our Salads are here.
Continue reading “Glazed 5-Spice Tofu Salad with Cucumbers and Radishes”
Shiitake Mushrooms in a creamy sauce
Who does not like a mushroom sauce? Over toast, with mashed potato, poured over steamed vegetables, it is a winner in any language.
This sauce is made with shiitake mushrooms cooked in a creamy sauce with tamari. The sauce is thickened with kudzu, a Japanese starch used to thicken sauces. It is available in supermarkets, Asian grocers and health shops. It makes the most beautiful, smooth and glossy sauce. But if you can’t find kudzu, use cornflour.
Looking for Mushroom recipes? Try Achari Mushrooms, Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette, a Mushroom Curry, and Mushrooms for Toast.
You will find other Mushroom recipes here and here. Or explore our easy Winter dishes here and here.
Continue reading “The Perfect Shiitake Mushroom Sauce”
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.
Browse all of our Tofu recipes here and here, and our Salad recipes here and here. We have a collection of Bittman Salads here. Or be inspired by our Summer recipes here and here.
Continue reading “Tofu and Chilli Salad”
Adzuki Beans with Sesame, Tamari and Miso – complimentary flavours for a warming soup
I must admit it. Adzuki beans have not reached the status of being a firm favourite in this household, as the sweetness of the beans can feel a little overwhelming in savoury settings. We had a couple of recipes we stuck to when cooking Adzuki. It was a pity, because we love the name Adzuki, it has such an evocative elegance about it.
That is, until recently. Via Lucy of the most excellent blog, Nourish Me, we discovered the tempering effects of cooking Adzuki with Toasted Sesame Oil, Tamari and Miso, and adding parsley and celery leaves. It makes sense, right? The more Northern Asian flavours to compliment a bean used commonly in Chinese, Korean and Japanese cooking. We also discovered how well Pumpkin goes with Adzuki.
You might like to also try Adzuki Sundal (briefly stirfried with coconut), Adzuki Bean and Parsley Soup, Special Pumpkin Soup, and Red Rice with Adzuki Bean Congee.
Or are you after similar Barley Soup recipes? Try Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame, Adzuki Beans, Barley and Pumpkin Soup, Barley Soup with Vegetables, and Italian Farmhouse Barley and Vegetable Soup.
You might like to browse our other Adzuki recipes, all of our Barley recipes, other Pumpkin Recipes, and our Soup recipes. We hope you enjoy! Or simply spend some time exploring our Mid Autumn dishes.
Continue reading “Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley”
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”
A light Thai dish for summer nights.
This is a a raw, Thai inspired lettuce wrapped dish, which is amazingly delicious, easy to make, and just as good as leftovers. The filling, made mainly of walnuts and mushrooms, is rather brown. Don’t let this put you off. It is wonderfully tasty.
These Thai Wraps are so simple to make, and well worth experimenting with. We love the balance of flavours, adding lime juice as we ate.
Have a look at other Thai recipes. You might like to try Thai Steamed Eggplant with Sesame and Soy Dressing or Thai Betel Leaf Salad. Or be inspired by our Summer dishes here and here.
Continue reading “Thai Lettuce Wraps”
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.
On the stove top it can take 4 hours to cook, and I love congee cooked in a traditional Chinese clay pot. The flavour is quite different cooked this way. However, this time it was cooked overnight in the rice cooker on the slow cooker setting. Ready at 5am, it stayed warm until I was ready for it after yoga.
Similar recipes include Adzuki Bean and Parsley Soup, and Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley.
Are you looking for rice recipes? Browse our collection. We also have Japanese recipes. Our Adzuki Bean recipes are here. Or browse all of our Early Winter dishes.
You might also like to read How to Make Congee.
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”