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Eggs with Eggplant and Basil

Eggs with Eggplant and Basil 01

This particular dish is Asian in spirit but doesn’t belong to any specific cuisine. It calls for the long, slender types of eggplant common to Japanese, or south-east Asian kitchens rather than the fatter, deep purple eggplants more familiar in the west. It could easily be served as a side dish as part of a more complex meal, or eaten alone as a snack or even a simple breakfast… Read more

The Soup Dumpling Secret

Soup Dumplings 01

If you have ever tried any of the Chinese delicacies generally known as ‘soup-dumplings’ or their (often) larger, and well-known cousins, Xiaolongbao, you have probably enjoyed the way that the steaming, liquid content squirts in your mouth when you bite into them. Quite possibly, it also occurred to you to wonder how on earth the cook gets the delicious broth into the dumplings in the first place…

Not long ago, when I featured the technique for making a Basic Chinese Pork Stock, I hinted at this ancient Chinese secret. If you haven’t guessed the answer yet, read on…  Read more

Grilled Vegetable Salad

Grilled Veggie Salad 01

I experimented with quite a lot grilled vegetable dishes this past barbecue season, many of which were designed to be eaten cold. One of my favorite combinations was a delicious salad made with grilled and marinated, mushrooms, red peppers and asparagus…  Read more

Foodstuff: Hoisin Sauce – Asian Family Brand™

Asian Family Hoisin 01

I have seen a number of Asian Family™ products turn up on our local supermarket shelves in the last little while but their Hoisin Paste is the first I have tried. Normally, I use the Lee Kum Kee™ Brand Hoisin Sauce, which is pretty good, and in my written review of that product I provided something of a discussion of Hoisin Sauces in general. Much of what I said in that post, including the comments relating to usage, applies to the Asian Family product so, today, I will limit my comments to a comparison of the relative qualities…  Read more

Broccoli Meze

Broccoli Meze 01

Broccoli quite frequently appears as an item on crudité platters but, all too often, it ends up being dry, dull and rather uninteresting. Today’s preparation is not really a crudité, as such, as the broccoli florets are blanched before being dressed. However, it also can’t really be called vinaigrette salad either, for that matter, as the olive oil dressing includes no more than a few drops of lemon juice. Instead, I am calling this little appetizer dish a ‘meze’ as it is somewhat reminiscent of a Greek (or Turkish?) small plate I once encountered. Still, although I will be preparing broccoli florets in olive oil, I also stray a little from the original… Read more

Kofta Curry

Kofta Curry 01

 

Today’s recipe uses a batch of my Basic Kofta in a very spicy sauce. It isn’t supposed to be any specific dish in particular but it definitely reflects the flavorings of India…  Read more

Foodstuff: Pork Potstickers – InnovAsian Brand™

InnovAsian Potstickers 01

 

I very much enjoy making my own dumplings but when I saw these commercially prepared frozen Potstickers in my local supermarket, I was curious to see what they might be like. This particular variety is produced by a company I have not heard of before called InnovAsian Cuisine and a visit to their website reveals that they do quite a number of similar Asian snacks and entrees. I don’t expect to be buying many of these on a regular basis, to be honest, but the Pork Potstickers definitely seemed worth a try…  Read more

Basic Chinese Pork Stock

Basic Chinese Pork Stock 01

This stock, made with raw pork bones and meat is sometimes called a ‘White Stock’, or even a ‘Milk Stock’, by the Chinese because, unlike a Superior Stock, or even an everyday Chicken Stock, is quite opaque and somewhat ‘milky’ in appearance. As such, it doesn’t have quite the same elegance as a clear Superior Stock (and it would thus not typically be used in banquet soups, for example), but it is definitely rich and hearty and is particularly popular for use in Ramen style ‘soup-noodle’ dishes…  Read more

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