Asian Inspiration
The foundation of any cuisine is combining fresh ingredients with alliums, aromatics and spices. Asian cuisine adds umami and some other flavor notes to stimulate the sense receptors in your mouth, tongue, nose and gastrointestinal tract. It's sweet, sour, smoky, salty, bitter, and flowery sometimes all at the same time. It's sometimes subtle and sometimes it's in your face.
I want you to be able to recreate the sensual experience of Asian cuisine in the dishes you make at home for your family and friends. Zen is all about harmony and balance and Asian infuZen is about creating the same harmony and balance in your kitchen.
I want you to be able to recreate the sensual experience of Asian cuisine in the dishes you make at home for your family and friends. Zen is all about harmony and balance and Asian infuZen is about creating the same harmony and balance in your kitchen.
Sea Urchin (uni) Pasta
Momofuku Bosaam
I'm listening to The Dave Chang Show podcast these days, for those who aren't familiar with Dave Chang, he is a Korean American Chef who was born in Virginia to Korean immigrant parents he is a James Beard award winning chef and his Momofuku restaurant empire spans the globe. His brand of Asian Fusion cuisine is both traditional and creative. You find all about Dave Chang through his instagram https://www.instagram.com/davidchang he also just released his autobiography "Eat a Peach" and you can also watch him on PBS's Emmy award winner Mind of a Chef and on Netflix with his shows Ugly Delicious and Breakfast Lunch & Dinner.
Bosaam is a traditional Korean boiled/braised pork shoulder sliced and served saam style with lettuce and/or Napa cabbage wrap, oysters and of course kimchi. Dave's version is slow roasted and glazed with a brown sugar mixture. I made a version of Dave's using a picnic pork shoulder I found on sale at Smart & Final for $7. A picnic pork shoulder is the front shoulder of a pig skin on. I took Dave's simple recipe and kicked it up a step by brining it and smoking it before giving it a final glaze. Overall this took almost 30 hours to complete but it was well worth it.
Bosaam is a traditional Korean boiled/braised pork shoulder sliced and served saam style with lettuce and/or Napa cabbage wrap, oysters and of course kimchi. Dave's version is slow roasted and glazed with a brown sugar mixture. I made a version of Dave's using a picnic pork shoulder I found on sale at Smart & Final for $7. A picnic pork shoulder is the front shoulder of a pig skin on. I took Dave's simple recipe and kicked it up a step by brining it and smoking it before giving it a final glaze. Overall this took almost 30 hours to complete but it was well worth it.
Korean Gyro's
You don't see lamb used much in Korea Cuisine which always perplexed me. lamb would be so delicious cooked over wood Korean BBQ style.
I made lamb gyros combining Korean flavors with traditional gyro stylings.
I made lamb gyros combining Korean flavors with traditional gyro stylings.
Onigiri Action 2020
During this year of the COVID19 Pandemic, food insecurity is more acute than ever before. Table for Two and its corporate sponsors are again sponsoring Onigiri Action 2020 to provide meals for school Kids around the world. Each photo posted to Social media sites (Facebook, Instagram, Twitter) with the #ONIGIRIAction earns 5 school lunches for kids in need.
I'll be at the Japanese Friendship Garden in Balboa Park on Tuesday October 20th to give out Onigiri Recipes, and take photos for Onigiri Action. I'll also have 20 Onigiri making kits to pass out the best photo posters.
I'll be at the Japanese Friendship Garden in Balboa Park on Tuesday October 20th to give out Onigiri Recipes, and take photos for Onigiri Action. I'll also have 20 Onigiri making kits to pass out the best photo posters.
Farmer's Market Tom Yum Tomato Bisque
Tomatoes are always delicious when purchased directly from the farmer's market. Don't waste your time buying tomatoes from the grocery store.
What Have You been Smoking????
Well, I've been smoking pork, fish and vegetables. I've been using my Masterbuilt electric smoker to smoke a variety of things lately. I'm working up to smoking a whole beef brisket Aaron Franklin Texas BBQ style. I'll be posting some of the things I've been smoking lately. I've been using primarily applewood and cherrywood to smoke. I also like to mix in some hickory. Smoking seems mysterious but it's really quite easy to do if especially if you have an electric smoker or pellet smoker.
Organic Lemon Tea
2020 CNY Lunar New Year Year of the Rat
This year lunar new year starts on January 25th. New Year's eve is on the 24th so make sure you have a good Chinese dinner. Your new year's dinner should include dumplings, fish, chicken, noodles, pork, rice cakes, spring rolls and vegetables. Dumplings represent closing out the old and welcoming in the new. Spring rolls look like gold bars so they represent wealth and treasure. Fish represents surplus and fortune. Chicken represents rebirth and both fish and chicken should be served in their entirety with head and feet attached. Chicken also represents family. Noodles represent longevity as they are typically long and be sure not to cut the noodles or you will be cutting years off your life. Pork represents prosperity and abundance.
The Rat is the first of all zodiac animals. According to one myth, the Jade Emperor said the order would be decided by the order in which they arrived to his party. The Rat tricked the Ox into giving him a ride. Then, just as they arrived at the finish line, Rat jumped down and landed ahead of Ox, becoming first. The Rat is also associated with the Earthly Branch (地支—dì zhī) Zi (子) and the midnight hours. In the terms of yin and yang (阴阳—yīn yáng), the Rat is yang and represents the beginning of a new day. In Chinese culture, rats were seen as a sign of wealth and surplus. Because of their reproduction rate, married couples also prayed to them for children. |
CNY 2019 Year of the Pig
I had the opportunity to visit Qingdao close to the Chinese New Year. I was also lucky enough to be invited to attend my friend's year end company celebration which featured a special New Year's banquet menu with the obligatory round of toasts. Qingdao is home to TsingTao Beer which is China's most famous beer. In 1903 German brewers formulated the recipe for TsingTao beer and it's been made in Qingdao ever since and exported around the world. Qingdao is known as the beer capital of China and hosts the largest beer festival in the country. There are now fewer than 8 different TsingTao beer types/brands, most of which I've need seen here in the U.S.
Rice
Vichyssoise (Leek & Potato Soup)
Vichyssoise is one of the great classic French soups. It can be eaten either hot or cold. The subtle flavor of fresh leeks make this soup a spring time favorite. I add miso and ginger for an umami punch. I've also been known to add lemongrass as well.
Smoked Trout Spread
Ajitsuji Tamago
Lobster Onigiri
It's Lobster! It's Truffle! what more do you want?
Italian Onigiri
Yes I know the Italians have Arancini (risotto balls) but the Japanese had onigiri who's origin dates back over 2000 years. I made an italian onigiri with cheesy rice with a mozzarella, prosciutto, bruschetta filling, brushed with pesto and grilled.
#Onigiri Action
This year, (2018) 201,000+ photos of people enjoying onigiri were posted on social media with #OnigiriAction. This means Table for Two will be able to feed more than 4,500 school kids for an entire year. I'm proud to be working with the San Diego Japanese Friendship Garden and the San Diego Kimono Club to bring Onigiri Action events to the families in the San Diego area. If you're visiting check out the garden and maybe you'll be lucky enough to have a beautiful lady in a kimono show you how to make onigiri.
Washoku
In 2013 Washoku or Traditional Japanese Cuisine was added to the list of intangible cultural heritages by UNESCO in 2013. (United Nations Educational, Scientific & Cultural, Organization). The organization's explanation of washoku reveals why it is so much more than food, and why it deserves to be enshrined as an invaluable part of world culture. UNESCO defines washoku as a "social practice based on a set of skills, knowledge, practice, and traditions related to the production, processing, preparation and consumption of food." Washoku favors use of natural and mostly local ingredients, such as rice, fish, vegetables and other plants, and emphasizes the seasons with the choice of ingredients and appearance of dishes. I am honored to be working with the Japanese non profit organization, Table for Two (www.tablefor2.org) to bring Washokuiku educational programs to the San Diego area. Stay tuned for Washokuiku events that I'll be putting on throughout the San Diego area. Come out and join us and learn about washoku and experience how Japanese food culture emphasizes healthy eating and has driven Japanese people to have the longest life expectancy in the world.
Changing the world with Onigiri
Join me in celebrating World Food Day by participating in Onigiri Action Events near you. Our goal is to provide 1 million meals to deserving school kids annually. Come out and learn about making Onigiri and character bento lunches and best of all eat some Onigiri.
Eggplant Ricotta Bake
I know this is not an Asian dish, but I did use my Asian pistachio pesto and I always add fish sauce and/or soy sauce to my Italian sauces to add umami and depth of flavor. This dish is organic and pretty much homemade, you can use canned tomatoes or even a jar of marinara sauce.
Golden Plum Sorbet
Dim Sum
Mushroom, Ginger, Chicken Congee
Congee aka rice porridge in the Western world, is one of the original Chinese comfort foods. Commonly eaten for breakfast, it's every man's go to meal. It can be as simple as you want, especially when you've been sick in bed, or as fanciful as you want as it can be a blank slate for creativity.
White Nectarine Blueberry Sorbet
Summer is here and it is officially hot! That means it's time for more sorbets. I made this sorbet with white nectarines, blueberries, mint, basil, and two kinds of cheese.
Japanese Pistachio Pesto
I decided to make an all purpose pesto for summer. What says summer better than a citrusy hearty pesto. You can use this pesto on sandwiches, pastas, pasta salads and as a marinate/dressing for BBQ. It's especially good on fish and shrimp. It's kind of a cross between a chimichuri and a pesto.
Daikon Fettuccini with Truffle Miso Dressing
Lychee Lemon Yuzu Koshu Sorbet
Lychees are native to Guangdong & Fujian provinces in Southern China. They grow wild there and have been prized by emperors and their concubines as early as the first century. In the 1st century, fresh lychees were in such demand at the Imperial Court that a special courier service with fast horses would bring the fresh fruit from Guangdong. Fresh lychees are nothing like the canned lychees we are used to eating. You really have to eat a tree ripened fresh lychee to really get why the delicate fruit was so prized by the emperors. Here in Southern California we're lucky enough to be able to pick up fresh lychees at our local Asian markets. But alas, as they have to travel so far they're not as sublime as they are where they are cultivated. Fresh lychee are another reason to travel to tropical Asian locales. Lychees are now grown in China, Taiwan, Philippines, Vietnam, India, Madagascar, South Africa, Malaysia, and in Hawaii and California.
Golden Kiwi Lemon Blueberry Cheese Sorbet
Kiwi fruits aka: Chinese Gooseberries, are native to North Central and Eastern China. The first recorded description of the kiwifruit dates back to the 12th century China during the Song dynasty. As it was usually collected from the wild and consumed for medicinal purposes the plant was rarely cultivated or bred.
Kiwis made their way to New Zealand in the 20th century and the "Kiwi's" were the first to really commercially cultivate them and through clever and shrewd marketing they managed to make Kiwi fruit their own. The fruit became popular with British and American servicemen stationed in New Zealand during World War II and later exported first to Great Britain and then to California. From New Zealand the commercial production of the fruit spread to other modern production centers in the 70s and 80s and eventually back to China in the 90s. Kiwifruit is now a national fruit of China. There are now major production centers in all quadrants of the globe. In 2016 56% of the world's Kiwi Fruits were cultivated in China.
There are some 60 varieties of both fuzzy kiwi's and smooth skinned varieties. Many of America's cooks became aware of Kiwi's by watching the Galloping Gourmet on television in the late 60's and early 70's. That's where I first discovered Kiwi's as I watched cooking shows as a kid in between cartoons of course.
Kiwis made their way to New Zealand in the 20th century and the "Kiwi's" were the first to really commercially cultivate them and through clever and shrewd marketing they managed to make Kiwi fruit their own. The fruit became popular with British and American servicemen stationed in New Zealand during World War II and later exported first to Great Britain and then to California. From New Zealand the commercial production of the fruit spread to other modern production centers in the 70s and 80s and eventually back to China in the 90s. Kiwifruit is now a national fruit of China. There are now major production centers in all quadrants of the globe. In 2016 56% of the world's Kiwi Fruits were cultivated in China.
There are some 60 varieties of both fuzzy kiwi's and smooth skinned varieties. Many of America's cooks became aware of Kiwi's by watching the Galloping Gourmet on television in the late 60's and early 70's. That's where I first discovered Kiwi's as I watched cooking shows as a kid in between cartoons of course.
Golden Heirloom Tomato Soup
I found these beautiful heirloom tomatoes at the 99cent Only Store-Yes feel jealous, as they were .99 cents for 4 medium sized tomatoes, 3 Golden and one red tomato. I added some golden heirloom grape tomatoes to the mix and we were ready to make soup. This soup is easy to make and it has a great flavor with subtle umami undertones.
If you can make this you can make a tasty marinara sauce by simply adding basil and oregano and not using any broth, well maybe just a little.
Watermelon Ginger Blood Orange Mint Soup
Summertime is almost here and nothing says summer better than Watermelon! Cold watermelon soup is quick and easy to make and it's a festive dish to serve at breakfast or brunch. This soup will also freeze well to make a refreshing sherbet.
Carrot Ginger Blood Orange Soup
Today is Sunday and that means that it's Leucadia Farmer's Market day. It's also Earth Day today so be conscience of Mother Earth today. I saw these beautiful organic carrots at the market this morning. Carrots are underappreciated and there arent enough dishes that feature carrots so I decided to make this seasonal soup that uses blood oranges and ginger.
Roasted Cauliflower Leek Soup
As you know I love to browse farmer's markets. I look for inspiring ingredients then I put them together to create something unique and delicious. While this really isn't an Asian fusion dish, it does benefit from togarashi!
Asian Mushroom Noodle Salad
I made a cold noodle salad with an assortment of sautéed Asian mushrooms in a Shitake Ginger Soy Dressing. This is a very simple recipe that requires a minimum of cooking (almost none) You can make your own Shitake Ginger Soy Dressing or you can use a commercially available one. It's easy to make the dressing in a blender (I use a magic bullet type blender for most small blending jobs)
Feel free to use a commercially available shiitake sesame dressing as well. There are a couple of organic ones available at your local market.
Cold Melon Mint Soup
Cold melon soups are really refreshing and palate cleansing. They make a great first course for Sunday Brunch and they are easy to make. I made a cantaloupe soup with mint, ginger and lime. Mint goes great with all melons and fresh spearmint or peppermint sprigs enhance the flavor of the melon. This time I used Greek Yogurt with honey you can use Mexican crema or buttermilk. Wash the mint and remove the leaves from the stems. Peel your melon and put it into the blender with the mint, yogurt and peeled, minced ginger. Add the yogurt and blend until smooth then add the zest of one lime and the juice of half a lime. You can also add a bit of orange or tangerine juice if you like it a bit more liquid like.
Pad Thai at Home
Pad Thai is probably the most popular and well known Thai dish. It's not as hard to make at home as you might think. The key is making a flavorful sauce that's sweet, sour, spicy and savory. Tamarind paste and fish sauce are the important notes in a good Pad Thai Sauce. You can find tamarind paste in Indian grocery stores as well as in Asian grocery stores. You can also order it on Amazon.
Sous Vide Beet Salad with Pears & Feta
Asparagus Ginger Lemongrass Miso Soup
Asparagus is fresh and in season now, so it's time to make lots of things with fresh asparagus. Asparagus is one of my favorite vegetables and I like to pair it with non traditional seasonings. For this soup I used lemongrass, ginger, lime, leeks, miso, garlic, vegetable stock and for a little punch I used fish sauce and black bean garlic sauce.
Yam & Butternut Squash Pineapple Soup
Ginger Garlic Teriyaki Swordfish Skewers
This is quick and easy to make. The key is to let the swordfish marinate long enough to let the teriyaki sauce absorb into the fish chunks. Swordfish, pineapple and artichokes were on sale last week at Sprouts. We grilled the pineapple with brown sugar, cinnamon and black pepper and served with the dark chocolate sauce and vanilla bean ice cream for a light dessert. When grilling fruit don't omit the black pepper, it adds a special hit of flavor that wakes up the palate and heightens the sweetness.
Asparagus with Black Bean & Garlic Sauce
Asparagus has been on sale lately with fresh asparagus for 99 cents per pound. It's quick and easy to wok fry asparagus with black bean and garlic sauce. This dish is tasty and cooks literally in 5 minutes. You can get black bean garlic sauce in any Asian market and quite a few regular grocery stores carry it as well.
Very little prep is required for this dish. Finely dice some fresh ginger, remember to use a spoon to peel it, don't use a potato peeler or paring knife. Heat up your wok then pour in your favorite extra virgin olive oil, when the oil shimmers put in the ginger and minced garlic. Do not let it burn. Add the sliced asparagus and toss to stir. Add one teaspoon of sambal olek and one teaspoon of black bean garlic sauce. Toss until the asparagus is tender and serve it over white or brown rice. You can also add a protein if you like, such as chicken, beef, pork, shrimp or fish. Serve it over rice.
Ceviche
I know what you're thinking, Ceviche isn't Asian, but it easily can be. Traditionally ceviche is made by marinating firm fish, shrimp and shell fish in citrus juices and letting the acid in the citrus "cook" the proteins. To make an Asian variant we add coconut milk to the citrus along with mint, diced mango, and avocado. You can also add a dash of nam pla (fish sauce) for an added level of flavor.
Pad Thai National Dish of Thailand
Pad Thai is truly a fusion dish that actually isn't native to Thailand. Noodle cuisine in Southeast Asia was introduced by enterprising Southern Chinese immigrants that brought rice noodles and cooking techniques with them as they settled in the Southeast Asia region. You'll notice rice noodle dishes in Malaysia, Singapore, Indonesia, and Vietnam. In Thailand during the global recession following world war two, the post war Thai government was seeking ways to revive the Thai economy and they aggressively promoted the production of rice noodles and the operation of noodle shops. The government provided detailed instructions on how to make rice noodles and they printed and distributed recipes all across the nation. Consequently, rice noodles became firmly rooted into Thai cuisine and each region of the country put their own twist on noodle dishes.
In Thailand, Pad Thai is the most famous of street foods served up by noodle carts and in casual sidewalk eateries. Tonight I met Nat Thitathan who operates the Pad Thai Stand at the Wednesday night Encinitas Farmer's Market. He's introducing San Diego to the various regional variations of Pad Thai. I'll be willing to wager that most of you didn't even know that each region of Thailand seasons and flavors their Pad Thai differently. Northern Thailand Pad Thai is seasoned with massaman curry and peanut sauce, Southern Thailand is flavored with coconut milk, lime, crispy fried shallots and chilis. Traditionally Pad Thai is flavored with tamarind juice, fish sauce, and palm or coconut sugar. It always includes bean sprouts, garlic, shallots, ground red chilis and eggs. Nat says that the rice noodles need to be eaten as soon as they are taken out of the wok, as they are supposed to be chewy with some body and piping hot. and not gummy and flacid. Nat is from Southern Thailand and used to be on MTV in Thailand, he's owned several restaurants, but now he's out of the kitchen and bringing Pad Thai back to it's street food roots. Look for the Pad Thai Stand at a farmer's market near you.
I'll be posting some Pad Thai recipes so stay tuned and try to make Pad Thai at home, it's not as hard as you think it is and you might be surprised at how healthy you can make it.
In Thailand, Pad Thai is the most famous of street foods served up by noodle carts and in casual sidewalk eateries. Tonight I met Nat Thitathan who operates the Pad Thai Stand at the Wednesday night Encinitas Farmer's Market. He's introducing San Diego to the various regional variations of Pad Thai. I'll be willing to wager that most of you didn't even know that each region of Thailand seasons and flavors their Pad Thai differently. Northern Thailand Pad Thai is seasoned with massaman curry and peanut sauce, Southern Thailand is flavored with coconut milk, lime, crispy fried shallots and chilis. Traditionally Pad Thai is flavored with tamarind juice, fish sauce, and palm or coconut sugar. It always includes bean sprouts, garlic, shallots, ground red chilis and eggs. Nat says that the rice noodles need to be eaten as soon as they are taken out of the wok, as they are supposed to be chewy with some body and piping hot. and not gummy and flacid. Nat is from Southern Thailand and used to be on MTV in Thailand, he's owned several restaurants, but now he's out of the kitchen and bringing Pad Thai back to it's street food roots. Look for the Pad Thai Stand at a farmer's market near you.
I'll be posting some Pad Thai recipes so stay tuned and try to make Pad Thai at home, it's not as hard as you think it is and you might be surprised at how healthy you can make it.
2018 CNY Year of the Dog What are you eating?
This year (2018) Chinese New Year falls on February 16th. It's the year of the Dog. The Chinese believe that to start the new year, if fact every year off right, you have to eat certain foods to bring you good luck and prosperity in the new year.
Thai inspired Coconut Lime Sweet Potato Bisque
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This gorgeous orange soup is easy to make and can be eaten hot or cold. This recipe can easily be scaled to feed your entire hungry family or just for yourself and your significant other. This soup is rich and flavorful, you can serve it hot or cold and it makes a great starter dish.
Ingredients 2-3 large Yams or sweet potatoes 1 lime ( we will use the zest and juice) 1- can of coconut milk (unsweetened) 1- medium yellow onion or 1/2 large yellow onion, diced 2-tablespoons of fresh grated ginger 4 cups of vegetable broth or chicken broth 1-2 teaspoons of Thai Green or Red curry paste 2 teaspoons of coconut oil (may use olive oil or butter) ½ Serrano Chile, seeds removed, diced (optional) |
Peel and cut the yams into small chunks. Put the coconut oil in the bottom of your soup pot and heat over medium heat. Add the onion and cook until translucent. Add the sweet potatoes, broth, curry paste and ginger. Zest one medium lime and add the juice of half a lime if you lime is large or use the entire lime if it is small. Note you can also add orange juice, calamansi juice, tangerine juice, yuzu juice-you get the idea any type of citrus juice will work will here, however lime zest is best, but obviously if you're using some other fresh citrus use that zest as well. Add the can of coconut milk and stir well. If you are using the serrano chili add it as well. cook until the yams are soft and mushy. Use your immersion blender to blend your soup if it is too thick add more broth or water. Add salt, (smoked salt or flavored salt works well here) and pepper to taste and garnish with Sichimi Togarashi red pepper.
Asian Mushroom Miso Soup
This vegetarian soup uses an assortment of Asian mushrooms, miso, onion, and garlic. You might not be as familiar with Asian mushrooms but each one has a unique flavor and texture. I used Maitake, white beech, brown beech, and crimini mushrooms. You can use any assortment of mushrooms that you like, Shitake, Shimeji (Oyster),Chanterelle, Morels, and even regular White mushrooms are all good choices. This soup is quick and easy to make and it is hearty and healthy. I typically don't use cream in soups, I use a starchy potato to thicken my soups, russets work best, you can of course add cream if you like but use actual cream not a dairy substitute.
Blood Orange Miso Ginger Glaze
This Blood Orange Miso Glaze can be used to glaze a multitude of different things. It's sweet, tart, hot and packed with umami flavors. It's easy to make and can also be used as a salad dressing or marinade (especially for ceviche). It's great on fish, chicken, beef and pork. You can also use it for a dipping sauce for dumplings.
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Ingredients:
Juice of 3 blood oranges or ½ cup Juice of 1 Key Lime or calamansi 2 Tbs White Miso 2 tsp Ponzu Sauce dash of fish sauce dash of yuzu hot sauce ½ tsp sambal ½ tsp fresh grated ginger 2 cloves garlic, finely minced 1 tsp honey ginger balsamic vinegar (optional) 1 tsp light brown sugar (optional) or add to taste Combine all ingredients and whisk until smooth. At this point you can use it as a dressing or marinade. Let it sit for at least 30 minutes for the flavors to combine. This would be a great marinade for an Asian style ceviche or you can use this as the acid for a vinaigrette. |
To make a glaze, put the mixture into a sauce pan and reduce over low heat to reduce until the glaze reaches the desired thickness. Pour over your grilled entree or toss your braised vegetables in the sauce.
Superbowl Chili (Asian Style)
As we get ready for the NFL Playoffs and other football related food activities, many people turn to making Chili. Whether you're tailgating or just cooking for a crowd, Chili is certainly a crowd pleaser. I decided there should be an Asian themed Fusion Chili so with some inspiration from my daughter Krystle I decided to throw one together. For this recipe you can buy everything at your local Trader Joe's store.
Ingredients:
1 can diced and fire Roasted Tomatoes with green Chiles 1 jar Thai Green Curry Simmer Sauce 2 Cans each White Kidney Beans, Black Beans, Garbanzo Beans 2- whole Chipotle peppers with some adobo Sauce, diced 1- Fresh Jalapeño pepper, diced 2- Fresh Green Bell Peppers, diced 8-10 sliced Shishito Peppers with seeds, sliced, remove stems 1- Whole Medium Red Onion, Diced 1- Tsp Fresh Ginger, Peeled and diced 1/2 Bag (4 oz) Candied Ginger Pieces 1/2 Bag, (8 oz) Frozen Mango Chunks 1 whole Yam or sweet potato, peeled and finely diced 1/4 teaspoon Yuzu hot sauce 2 Tablespoons Red (Aka Miso) or Dashi Miso 1/4 teaspoon fish sauce 1/8 cup Soy Sauce 2 Tablespoons Ponzu Sauce 4 Cloves Garlic, minced Options: 1- Can Corn 1- peeled and diced medium Yukon Gold Potato 1- Tablespoon Mango Ginger Chutney Chunks of Paneer (Indian Cheese) or cheese curds (white cheddar) Yes, I know there is a lot of ingredients in this, but believe me each one adds something. This is pretty easy to make and it doesn't take a lot of preparation. You pretty much put everything into the pot and let it simmer. You can also make this in a crock pot or slow cooker. |
Put some EVOO or your favorite oil into a large stock pot and turn your burner to low heat. Add the onion and garlic and cook until it's translucent, then add the peppers, (if you want more heat add the seeds from the jalapeño), fresh ginger, and diced yam or sweet potato. Add all of the canned ingredients, and mix well. Add the Chipotle, and candied ginger, Yuzu hot sauce, soy sauce, ponzu, miso, fish sauce, and Thai Green Curry Simmer Sauce. Cook at least until the sweet potatoes are tender and cooked through. When the sweet potatoes are finished cooking, add the frozen mango chunks and stir well to incorporate. Simmer with the lid off until the chili reaches your desired consistency. Make sure you taste it as it cooks, We're going for a sweet, hot, and sour flavor profile with lots of umami hints. It will also get hotter (spicy hot) as it cooks. It will start out White Girl Spicy, but can easily progress to Brown Girl Spicy.
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To serve it, add it rice crackers and crunchy wasabi peas with fresh cilantro and mint to add some crunch and freshness. You can add sour cream, Mexican Crema, Creme Fraiche, or Greek Yogurt.
This Chili would be great on a spicy sausage on a sweet Hawaiian Roll with Kimchi slaw, or in a Burrito with grilled chicken and cilantro-lime rice. The possibilities are endless.
This Chili would be great on a spicy sausage on a sweet Hawaiian Roll with Kimchi slaw, or in a Burrito with grilled chicken and cilantro-lime rice. The possibilities are endless.
Artisan Sushi
I had the wonderful opportunity to dine at an artisan sushi-ya in the historic Hutong district in downtown Beijing. We were treated to an amazing Omakase meal with all ingredients coming directly from various prefectures in Japan. Zen Sushi Beijing only seats 8 patrons and there are two seatings nightly. As you can see from the video below, this sushi experience is very similar to haute sushi experiences you can have in Japan. This is the essence of wabi sabi cuisine-top ingredients handled with care and prepared simply with flawless technique.
Tandoori Seasoned Roasted CauliButternut Soup
This soup is lighter than you think it would be. The butternut squash is a perfect palette for tandoori seasoning. Red miso adds a depth and richness to this all vegetarian soup. You can also use acorn squash or kabocha squash.
Vegetarian Laksa
Laksa is a Malaysian/Singaporean comfort food. It's sweet, spicy, sour, rich and tasty with coconut notes, fruit notes and hints of chili. If you want to add shrimp, chunks of fish, or chicken that would be OK too. In this version I used spaghetti squash for noodles but feel free to use noodles if you like.
This version is all vegetable and healthy. It features guavas which are a super food and tumeric which is a known anti inflammatory agent. For our protein we are using baked Tofu. Traditional Laksa often includes a hard boiled egg as well. I didn't have any fresh eggs so I didn't add one. The egg adds another layer of richness to the soup. Click on the picture above to see the recipe. |
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