View all posts filed under 'Asian Recipes'

An Easier Miso-Glazed Fish

Wednesday, 29. October 2014 5:26

Miso-glazed black cod to enjoy in the comfort of your own home.

Miso-glazed black cod to enjoy in the comfort of your own home.

 

Got a tub of miso lingering in the back of the fridge? And a great piece of fresh, fatty fish you just picked up at the market?

Then, you have the makings of a restaurant-quality dish at home in no time.

If you’ve ever had the pleasure of dining at a Nobu Matsuhisa restaurant, you probably know one of his signature dishes quite well. Miso-marinated black cod is one of those dishes you can’t help but order again and again. It’s just that good.

You have rich, succulent fish fillet coupled with the umami bomb known as miso. The fermented soybean paste gives the fish a powerhouse of meaty, salty savoriness that’s downright craveable.

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Category:Asian Recipes, Chefs, General, Recipes (Savory), Seafood | Comments (10) | Author:

Build A Better Banh Mi

Monday, 1. September 2014 5:28

Banh mi fixiings: Sri Lankan Black Curry Chicken (foreground) and Citrusy Red Cabbage Pickles (back).

Banh mi fixiings: Sri Lankan Black Curry Chicken (foreground) and Citrusy Red Cabbage Pickles (back).

 

Banh Mi has been a touchstone in my life.

It all started years ago when I was part of a team of reporters at the San Jose Mercury News covering race and demographics. As part of our — ahem — research of various cultures and communities, we naturally tried to hit up as many ethnic restaurants at lunch time as possible. After all, what better way to learn about a culture than to immerse one’s self in its cuisine?

The first time I encountered the ubiquitous Vietnamese sandwich otherwise known as banh mi, I admit I was dubious. A fresh, satisfying sandwich for under $4? How could that be?

My low expectations matched the low price.

Of course, one bite was all it took to prove me wrong.

The sandwich was miraculous. A fresh baguette filled with lemongrass chicken, smooth pate, hot chiles, fresh herbs and the most deliriously wonderful slivers of pickled carrots and daikon. It was savory, fragrant, tangy and bright. It wasn’t a ginormous sandwich by American standards, but it was full of so much flavor and texture that it left you completely satiated.

What a bargain, too. In fact, my colleagues and I were so amazed at the bang for the buck that we jokingly started using the banh mi as our own personal form of currency.

The cost for the city of San Jose to add resources to its gang prevention efforts? That would be $3 million. Or as we liked to think of it: nearly 1 million Viet sandwiches.

Building the BART extension to San Jose? Politicians might call it $3.2 billion. We likened it to about 1 billion Viet shredded pork sammies.

Yeah, that’s how we rolled.

BanhiMiHandbook

My friend Andrea Nguyen’s newest cookbook, “The Banh Mi Handbook” (Ten Speed Press), of which I received a copy, brought back all those zany and delicious memories.

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Category:Asian Recipes, General, Great Finds, Recipes (Savory) | Comments (9) | Author:

A Sauce for Salmon That’s a Pure Taste of Sunshine

Monday, 25. August 2014 5:26

A simple sauce inspired this entire dish.

A simple sauce inspired this entire dish.

 

What do you get when you cook down fresh orange juice with lime juice?

The makings for a simple, sublime sauce that’s perfect for most anything.

The recipe for this easy “Citrus Sauce” first appeared in Everyday Food in September 2004. After cooking down the citrus juices, whisk in a little sugar, olive oil and Dijon mustard. That’s it.

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Category:Asian Recipes, General, Recipes (Savory) | Comments (10) | Author:

A Celebration of Wild Salmon Plus a Food Gal Giveaway

Monday, 18. August 2014 5:25

Grilled salmon with an Asian-style glaze.

Grilled salmon with an Asian-style glaze.

 

Every summer, I look forward to heirloom tomatoes, peaches, plums, and one other very special item:

Wild local King salmon.

Like fruits and vegetables, seafood also has a season. For California wild salmon, it’s summer. And it ends all too soon for my liking.

Indeed, get your fill now because the season will soon come to a close toward the end of September.

There’s nothing like eating salmon in summer with its bright reddish orange flesh that tastes downright luxurious. To be sure, it’s not an inexpensive ingredient at $25 or more per pound. But it tastes far more expensive than that with its unbelievably lush texture and resonating flavor that just fills your mouth like a dream.

I like to enjoy it simply. Sashimi-style, when you can really taste the fat and freshness. Or grilled, with a kiss of smoke to heighten its robust richness.

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Category:Asian Recipes, Enticing Events, General, Recipes (Savory), Seafood | Comments (20) | Author:

The Allure of Shiso

Wednesday, 13. August 2014 5:26

Fresh tomatoes, soy sauce, olive oil and shiso flavor this wonderful cold noodle dish.

Fresh tomatoes, soy sauce, olive oil and shiso flavor this wonderful cold noodle dish.

 

Long ago, my husband jokingly gave me the rather apt but embarrassing nickname of “Black Thumb Jung.”

I admit I’m no Martha Stewart when it comes to nurturing my backyard. In fact, I’m sure Martha would give me one of her telling looks if she only knew that I’ve actually killed ivy and cactus. Things that people say are impossible to kill. I’ve done it, though, with my lethal gardening skills.

But there is an exception to that predictable massacre. I can grow shiso like nobody’s business.

OK, I admit it doesn’t take much for that to happen. Years ago, I planted one seedling in a pot and ever since then, I watch it die over the winter, only to regenerate on its own in summer, when it grows with abandon.

Every summer, I get big green leaves with saw-toothed edges that have the unmistakable and unusual taste of basil crossed with citrus crossed with mint. An Asian herb in the mint family, it’s most commonly found as a garnish on sashimi plates in Japanese restaurants. When I am dining out, I always save it for last. Its bright, refreshing jolt is like a natural after-dinner mint candy.

Yup, I grew that shiso.

Yup, I grew that shiso.

Though I most often add it to summer salads, I’m always on the lookout for new ways to use my home-grown shiso. That’s why this recipe for “Cold Udon with Fresh Tomatoes” caught my eye. It’s in the newest cookbook by New York City Chef Tadashi Ono, of which I received a review copy. “Japanese Soul Cooking” (Ten Speed Press) is full of recipes for ramen, gyoza, donburi, curry and other comfort dishes typically found in mom-and-pop restaurants or made by home-cooks.

This cold noodle dish could not be more effortless. Seriously, it would take you longer to take a shower than to make this.

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