Category Archives: Asian Recipes

A Calming, Meditative Dish from Chef David Chang

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He may be known for his potty-mouth and explosive, imploding personality.

But New York Chef David Chang of the mini Momofuku restaurant empire can sure put together one soothing, serene dish.

That’s just what you’ll enjoy in his “Cherry Tomato & Tofu Salad” from the newest Alice Waters cookbook, “In the Green Kitchen” (Clarkson Potter).

The founder of the landmark restaurant, Chez Panisse in Berkeley, Waters put this book together from dishes created by chefs at the 2008 Slow Food Nation event in San Francisco.  The premise of the book, of which I recently received a review copy, is that by keeping a well stocked pantry, learning a few basic techniques and seeking out the best organic, local and seasonal ingredients, anyone can create simple meals that nourish and satisfy.

I was fortunate enough to see Chang create this tofu dish at a cooking demo at Slow Food Nation. It’s a super simple dish of creamy, cold tofu topped with a zingy dressing of sherry vinegar, olive oil, sesame oil and sesame seeds that’s finished with refreshing shiso leaves and a bountiful handful of sweet summer cherry tomatoes. If you don’t have shiso readily available, fresh mint or basil leaves would make a fine substitution.

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New Use For Bagels

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I’ve toasted them.

I’ve smeared them with cream cheese and jam.

I’ve piled slices of silky smoked salmon on them.

But until now, I had never stir-fried a bagel.

Yes, you read that right.

Of all the recipes in award-winning cookbook writer Grace Young’s new book, “Stir-Frying to the Sky’s Edge” (Simon & Schuster) that had me running to grab my wok — and there are many — the one that most intrigued me was this unusual one for “Stir-Fried Bagels with Cabbage and Bacon.”

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Tasty Tofu and Tomatoes

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One of the advantages of being the youngest in the family was that I was doted on by all manner of aunties, uncles and cousins.

One of the biggest drawbacks, though, was that by the time I was born, all but one of my grand-parents had already passed away.

My mother’s mother was still alive when I was a toddler. But by that time, she was quite advanced in age, bed-ridden, and being cared for by another of her daughters. Worse, my grandmother spoke no English. And I spoke no Cantonese.

I would run into her bedroom to say hello, as best I could. She would respond in Chinese, as she lay in bed. If my Mom or aunt were not present to translate, I would have no idea what she had just said. I’d smile meekly, and just nod, not knowing what else to do.

So, when I hear folks talk nostalgically about the wonderful food their grandmother cooked for them when they were growing up, I get wistful, because I never had that magical experience.

Which is why “The Asian Grandmothers Cookbook (Sasquatch Book) touches my heart so. It was written by my friend, Patricia Tanumihardja, who grew up in Singapore and now lives on the Monterey Peninsula.

Pat interviewed and cooked with Asian grandmothers, mothers and aunts to create this book of 130 recipes for home-style dishes that might otherwise have never been written down and might have faded away from memory.

Dishes such as this super simple, “Deep-Fried Tofu Simmered with Tomatoes,” that’s perfect on a harried weeknight.

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A Delicious Mother’s Day Remembrance

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My Mom was like the Chinese-American June Cleaver.

For those of you too young to remember the 1960’s black-and-white television comedy, “Leave It to Beaver,” actress Barbara Billingsley played Mrs. Cleaver, a devoted wife in suburbia, caring for her hard-working husband, and two sons — the elder, Wally, and the younger, mischievous, Theodore “Beaver” Cleaver.

No matter what scrapes Beaver got into, Mrs. Cleaver never had a hair out of place.

And no matter if she was just vacuuming or tidying up the house, June Cleaver was always decked out immaculately in a fitted shirt, bouffant skirt, heels, and pearls.

My late-Mom may not have gone that far. But she was close.

My cousin Gary jokes that at a family barbecue at his house years ago, where everyone else turned up in T-shirts, jeans, shorts or chinos, there was my Mom — in a smart skirt and blouse ensemble, with a jade bracelet on her wrist.

There were no “Casual Fridays” back when she was working, so this was my Mom’s uniform, so to speak, whether she was at work at her office in San Francisco, or chatting with visiting relatives in her living room at home.

Even when she did housework, my Mom dressed in a simple shift, with buttons down the front or a zipper up the back, which she often had sewed, herself.

The idea of sweats or shorts on the weekends never entered her imagination. I don’t recall her wearing a pair of jeans. Nope, not ever.

In fact, I rarely even saw her in slacks. I think she only owned a pair or two. And they came out of the closet only to be packed in a suitcase when she and my Dad would take a cruise.

I look at old snapshots of her now and that’s the Mom that I see. Graceful, delicate, dainty, and neat as a pin.

Which is why whenever I make her dish of “Prawns with Pork and Black Bean Sauce,” I can’t help but smile, because it’s a bit messy.

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Mark Bittman’s 10-Minute Asian Salad and iPhone App Giveaway

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New York Times food writer Mark Bittman has a way of making cooking effortless.

Take his “Watercress and Sesame Salad,” for instance.

Many times before, I’ve made a similar dressing using soy sauce, rice wine vinegar, sesame oil and sesame seeds, but never thought to pair it with delightful, peppery watercress like this.

It’s a light, bright little salad that comes together in 10 minutes for a quick first-course for any type of Asian meal. You could even make it more substantial by adding sliced cucumbers, carrot slivers, radishes, cherry tomatoes or even poached shrimp or seared tuna.

The recipe (reprinted at the end of this post) is from his classic book, “How to Cook Everything” (Wiley). This weighty, 944-page book is front and center on my bookcase. It’s a handy reference, because its plethora of recipes forms the basics of just about anything you’d want to make.

Now, there’s another handy way to enjoy this massive book — the “How to Cook Everything” iPhone app.

All 2,000 recipes from the book now are available with just a touch of your snazzy phone.  The app even helps you jot down a grocery list.

Five lucky Food Gal readers — located anywhere in the United States — will win a “How to Cook Everything” app, courtesy of John Wily and Sons, and Culinate. Here’s how:

Just tell me what you wish Mark Bittman could make easier in your life. Your answer can be food-related or not. The best five answers win the iPhone app. Deadline to enter is end of the day May 1. Winners will be announced May 3.

Here’s my own answer of what I wish he could make easier for me:

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