Cooking with Alison

Posts Tagged ‘Asian food’

Miso Soup Recipe

In Asian, Soups, Soups and Salads on January 4, 2011 at am

Miso soup is a simple Japanese soup that consists mainly of dashi stock and miso paste.  Miso paste is available in a variety of colours (ie. yellow or red) and flavours (ie. salty or sweet).  Additional ingredients, such as seaweed, tofu, mushrooms, and/or pork, are often added to this soup.  Although instant miso soup powders are widely available, this soup is very easy to make (minus the MSG and preservatives).  Traditionally, wakame is the seaweed of choice, but this time, I used dulse, a red seaweed that I bought in Halifax, Nova Scotia, Canada (photo below).  See my post on how to use dulse here.

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Enoki Mushroom and Pork Roll

In Other Asian Foods on April 21, 2010 at pm

These are enoki mushrooms rolled in thinly sliced pork and grilled or cooked on a griddle (you could also pan fry or bake these).  All of my favourite Japanese restaurants in Markham, ON serve these.  But since I rarely eat there now, I tried making my own, and they turned out really well.  🙂

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Thai Deep Fried Wings

In Meat and Eggs on April 15, 2010 at pm

When street vendors in Thailand make deep fried chicken wings, they marinate their wings in a rice flour or glutinous rice flour slurry.  This allows them to skip the step of coating the chicken with flour.  You could do this too, as it’s simpler and less messy (related article here that inspired my recipe).  I prefer to pre-marinate my wings before coating them in rice flour and deep frying them.  If you prefer to use glutinous rice flour, note that it works great in a slurry or as a light coating, however if you use it as a light coating, it may give your wings a slightly powdery look.  I’ve also tried using a combination of rice flour and cornstarch, but I much preferred using just rice flour.

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Vietnamese Deep Fried Wings

In Meat and Eggs on March 28, 2010 at pm

I am in love with Asian deep fried wings, because they’re not battered like the ones you typically get in Western restaurants, bars or pubs.  My favourite Asian wings come from a Vietnamese restaurant that my family and I have frequented for over a decade.  We go only for their wings, which could not be any simpler.  They’re deep fried until the skin is crispy, yet light, with perfectly moist meat, and they’re served with lime wedges and a dip that’s simply salt and pepper mixed together.

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Thai Green Curry with Eggplant and Bamboo Shoots

In Other Asian Foods on March 12, 2010 at pm

Thai green curry is spicier than the red and yellow curries.  (See my Thai Red Curry post.)  I know this green curry doesn’t look very appetizing – in fact, I served it as “swamp sludge” at a Halloween party once 😉 – but it’s my personal favourite thai dish.  Sometimes I make this vegetarian and it’s the only vegetarian dish that doesn’t leave me craving meat.  I ate the eggplant and bamboo shoot green curry dish at a local Thai and Cambodian restaurant every day for about a month before I finally stopped being lazy and figured out how to make it myself.  Thai curries are incredibly easy to make at home and, like a Chinese stir fry, you can use any combination of meat and vegetables you happen to have on hand.  These freeze well too.

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Vietnamese Pho Tai (Beef Noodle Soup)

In Asian, Rice and Noodle Dishes, Soups on March 6, 2010 at pm


I love Pho Tai – Vietnamese rare beef and noodles in soup.  But I’m too often disappointed by the unauthentic, MSG and chicken broth, cheap imitations that most restaurants serve.  So I finally decided to try making it myself.  I can’t even describe how excited I was when I tried the Pho recipe from the cookbook, Into the Vietnamese Kitchen by Andrea Nguyen.  I could tell from the smell of the broth, even before I tasted it, that I had found the perfect recipe.  This is an authentic, delicious, and easy to make broth that is so good, that I’ll never be compelled to order Pho from a restaurant again.  If you have leftover daikon radish, see here for a list of other recipes.

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Udon Noodles, Broth and Panko Crusted Chicken

In Meat and Eggs, Rice and Noodle Dishes on March 2, 2010 at pm

Udon noodles: This was my first time making any sort of pasta from scratch and it was surprisingly easy.  Since Japanese udon noodles are supposed to be thick (4 – 8 mm) and chewy, no machinery was required to make this.  I plan to eventually buy the pasta making attachments for my stand mixer, so one day I’ll make italian pasta from scratch too.

Udon broth: My favourite way to eat udon noodles is in Japanese broth.  However, I am often disappointed with the unauthentic broth variations served at most restaurants and I don’t like using powdered soup mixes because of the MSG, excess sodium and preservatives.  So I was Very excited to see an authentic dashi recipe on the Rasa Malaysia food blog provided by a Japanese guest writer.  Dashi is a type of Japanese stock that is usually seafood based, using ingredients such as shaved bonito (a type of fish) flakes and kombu (kelp).  Unlike chicken or beef stocks, dashi takes only minutes to make.  It is a basic soup recipe to which you can add whatever ingredients you like (see variation suggestions in the recipe below).

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Thai Red Curry

In Other Asian Foods on February 26, 2010 at pm

Thai red curry is spicier than yellow curry but milder than the green (link to my green curry recipe here).  These are incredibly easy to make and like Chinese stir fries, you can pretty much throw in any meat and/or vegetables that you happen to have around.  I like to make these with chicken and at least 2 types of differently coloured vegetables.  Personally, my favourite thing to put into a thai red curry is fresh Japanese enoki mushrooms.  This curry is great when made to be vegetarian/vegan too.

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