Namul of Daikon Greens

Namul of Daikon Greens

A Namul is a particular type of Korean Banchan, or Side Dish, which features seasoned vegetables (sometimes cooked, and sometimes not). You can use almost any greens here instead of Daikon Greens, but the recipe handles the coarser, more fibrous types very well. The dish keeps very well in the fridge and makes a great addition to Bento-Box style lunches, as well as an accompaniment to a traditional Korean meal.

Read More →

Mushroom Scallion Beef
Mushroom Scallion Beef

Mushroom Scallion Beef incorporates a couple of simple techniques to give you that special Chinese Restaurant taste while still being super easy to make at home. It Is rich with the umami punch of dried Chinese Black Mushrooms and has added depth with the sweetness of Shaoxing Wine.

Read More →

Hot Pepper Coleslaw

Hot Pepper Coleslaw

This little side-dish salad is a re-interpretation of a classic, offering a jazzed-up twist on the standard creamy Coleslaw dressing with the addition of freshly grated Horseradish and Sriracha sauce. Slivers of Pickled Peppers are also added to the Cabbage and Onion base for extra tang and spiciness.

Read More →

Parsnip and Red Peppers in Lemon Butter

Parsnip and Red Peppers in Lemon Butter

This little side dish is something I have served alongside steak many times, except that, usually, I glaze the vegetables with a little Dry Sherry and sugar. On one occasion, I was out of sherry and so I improvised with butter and lemon juice. The results were very pleasing and definitely worth sharing.

Read More →

Pasta con Salsa Cruda

Pasta con Salsa Cruda

A Salsa Cruda, in Italian cuisine, is a ‘Raw Sauce’ which may be used as a Bruschetta topping, but is generally used as a sauce for pasta. The basic version is usually a blend of chopped tomatoes in olive oil with garlic and basil, but you can, of course, jazz it up with whatever herbs or raw vegetables you like. Here, I am including onion, peppers, olives, capers, and nice blend of sage, thyme and rosemary with black pepper.

Read More →

Dry Garlic Spare Ribs

Dry Garlic Spare Ribs

I have previously posted a recipe for Restaurant-style Honey-Garlic Ribs which recreates the fairly standard version in which the ribs are braised in copious amounts of the sweet, dark sauce. I like those, and order them frequently from Westernized Chinese Restaurants, but they are very often cooked, or held over, for so long that the meat loses texture and no longer clings to the bone. Here, the Dry Garlic Spare Ribs have the same sweet, garlicky flavor as the braised type but they are only glazed with a very small amount of sauce and are better suited to being served as an appetizer.

Read More →

Chili Coriander Beef

Chili Coriander Beef

This dish is essentially a Curry prepared very much in South-East Asian style. It features strips of Beef that are first marinated ground Coriander Seed and other aromatic spices, then slow-cooked, along with Red Peppers, Ginger, Garlic and Chili Paste, in a medium of Coconut Water, much the same way as the technique used in my Vietnamese Coconut Water Pork. It takes a while to prepare but is well worth the time and effort.

Read More →

Spicy Beef and Eggplant

Spicy Beef and Eggplant

This dish is a simple, hearty, peasant-style preparation with strips of Beef, fried twice for tenderness, and batons of slender Asian Eggplant tossed with a pungent sauce of Chili Bean Paste, Sugar, and Rice Wine. Scallions, cooked at high temperature with the Eggplant, round out the dish with a pleasing sweetness.

Read More →

Sichuan Pickled Mustard Beef

Sichuan Pickled Mustard Beef

There is nothing subtle or refined about this dish. Diced Beef is quickly deep-fried, then combined with tangy Pickled Mustard Greens and Peanuts in a spicy Sichuan Chili Bean Paste. It is bold, fiery, and the sort of simple, hearty peasant fare best suited to simple family meals rather than the banquet table.

Read More →

Spicy Bean Paste Eggplant

Spicy Bean Paste Eggplant

This dish was originally created to test the Lee Kum Kee™ Brand Spicy Bean Sauce, which describes itself as being a ‘Ma Po Sauce’ and carries a recipe on the label for the classic Chinese dish Ma Po Tofu. The recipe is fairly simple and I followed it closely except that I substituted cubes of eggplant for the tofu as I am not a huge fan. In any event, my eventual conclusion was that the Lee Kum Kee product rather failed at reproducing the proper ‘Ma Po’ flavors. It did, however, make for a very admirable chili bean paste in its own right and I was pleased enough with the test dish to cook it again.

Read More →