Tag Archives: Asian corn recipe

A Savory Mochi Trifecta

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Crispy and chewy, sweet and spicy, these pan-fried mochi bao have so much deliciousness going on.
Crispy and chewy, sweet and spicy, these pan-fried mochi bao have so much deliciousness going on.

You’ve enjoyed it hot and cold, on the cob and off, and in salads, pastas, soups, and sides.

But have you ever had corn stuffed inside chewy, crisp pan-fried mochi?

With gooey cheese and spicy kimchi folded in to boot?

This perfect trio of ingredients make up the filling for clever “Kimchi & Corn Cheese Pan-Fried Mochi.”

This fun recipe is from “Breaking Bao” (Chronicle Books, 2024), of which I received a review copy.

It was written by Clarice Lam, an award-winning New York City pastry chef who has worked at Thomas Keller’s Bouchon Bakery, Jean-Georges Vongerichten’s Spice Market, and the Chocolate Room.

Toronto-born, Los Angeles-reared, and the daughter of parents who emigrated from Hong Kong, Lam’s creations reflect her heritage and travels, melding Asian flavors with global techniques.

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Grilled Corn — Asian-Style

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An easy, delightful way to dress up grilled corn.

An easy, delightful way to dress up grilled corn.

Want to dress up corn on the cob in a whole new way?

Look no further than “Corn with Hosin-Orange Butter” from the new “The Grilling Book: The Definitive Guide from Bon Appetit” (Andrews McMeel), of which I recently received a review copy.

It’s easy as can be — just a matter of grilling whole, shucked ears, then smearing them with a creamy mixture of softened butter, hoisin sauce, Chinese chili-garlic sauce and grated orange zest.

Grab a cob with your fingers and take a bite. You’ll be greeted with a delicious smokiness plus the sweet-savoriness of hoisin sauce that complements the natural sugars of the corn so well. The orange zest is really what makes it, though, adding a bright, perky complexity. You know the orange butter you like to smear on cornbread? Imagine that flavor with Asian hoisin sauce thrown in. Irresistible, right?

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