Category Archives: Asian
Cabbage Kimchi – 배추 김치
Kimchi is absolutely essential to Korean cuisine – it highlights the balance of sour / sweet / spicy / salty that is desired and it’s eaten with almost every meal. Napa Cabbage Kimchi is the most common kind. I’m including a video version of the recipe here for the first time, we’ll see if I have the time to do this for other recipes in the future.
Cucumber Kimchi – Oi Sobaegi – 오이소박이
Cucumber Kimchi uses the same techniques as Cabbage Kimchi but takes less time to be ready and isn’t something you store long-term. Don’t make it in huge batches! Just enough … Continue reading
Gamjajeon – Korean Kimchi Potato Pancakes – 김치 감자전
Living in Chicago, I’ve enjoyed learning more about different cuisines and beginning to see unexpected connections between them. This recipe, for instance, is about as Polish as Korean food is … Continue reading
Kimchijjigae – Kimchi Stew – 김치찌개
Traditionally made with pork or tuna, I’ve included a vegetarian option for this popular Korean recipe. This is one recipe you don’t want to make unless you have leftover kimchi – if you try to make it with fresh kimchi, it simply won’t have enough flavor to make the broth taste right.
Masala Chai Ice Cream
Here’s the richest of the tea-flavored ice cream recipes I made for my Mad Hatter’s Birthday Party. I tried a cardamon flavored recipe last year – I definitely liked this better with the richness of the mixed spices and tea. The texture is so rich and creamy my sister described it as “buttery creamy.” As an infused custard, there are a few extra steps, but I think the flavor makes it worth it for a special occasion.
Green Tea Ice Cream
I made 6 flavors of homemade ice cream for my Mad Hatter’s Tea Party this weekend – if I can get myself together I’ll post more pictures of the food … Continue reading
Best Tofu Ever – Korean Bean Curd Chorim
Most of the best-known Korean foods in America (besides Kimchi, of course) are meat-based. This is a really delicious way to prepare tofu, which is not something many Americans know how to handle – a bit of short frying and a delicious marinade make it satisfying as a side dish or a main dish, and if it works better it’s easy to make ahead.
Ingredient Note: Rice
Rice, of course, is a primary staple in many areas of the world. It’s cheap, it’s healthy, and it’s easy to start cooking (especially with a $20 rice cooker from Target). Last winter I woke up one morning and decided to catalog my rice. In this post, I’ll go over some tips and tricks about different types of rice I’ve learned to appreciate in my exploration of different cuisines.
Sri Lankan Favorites: Pineapple Curry
This unusual, colorful dish is one you can mix up in 10-15 minutes (depending on how fast you chop an onion). If you keep canned coconut milk and pineapple on hand, this is also an easy pantry dish, though it does taste extra special with fresh pineapple.
Sri Lankan Favorites – Fish Cutlets
This recipe works nicely as an appetizer or as a quick main dish. It can be made ahead (mostly) or put together at the last minute. It’s cheap, versatile, and delicious. Of course it’s becoming a regular at our house.
