Noodles and Rice

April 24th, 2006

Pineapple and Cucumber Pachidi

This is a simple pickle/salad that should be prepared immediately prior to serving. I am not sure about terminology as the first time my friend prepared this she called it “pachidi”, so I’ve always called it such, but cookbooks and websites seem to use pachadi and pachidi interchangeably. Pachidi is the Indian […]

By Stef -- 0 comments

April 18th, 2006

Rainbow Fried Rice

Okay, I promise this will be my LAST fried rice post for a LOOOONG while. I just couldn’t resist, we had people over 2 weekends ago and to make the rice more interesting, I made this. Of course it’s really not my own invention, in the Philippines you go to parties and there’s […]

By Stef -- 0 comments

April 13th, 2006

Hakka Eggplant Stir-Fry

This is a Hakka-style recipe from Martin Yan’s Asia: Favorite Recipes from Hong Kong, Singapore, Malaysia, the Philippines, and Japan.

Sauce:
2 tablespoons oyster sauce
1/4 cup chicken broth
1/2 teaspoon chili garlic sauce
1/2 teaspoon sesame oil
Combine sauce ingredients in a bowl.

Eggplants and Garnish:
1/4 cup lightly packed mint leaves
3/4 pound Asian eggplants or 1 large eggplant, cut into […]

By Stef -- 1 comment

March 26th, 2006

IMBB #24: (Malaysian) Ikan Bilis Fried Rice

IMBB is on its 24th month and this time Too Many Chefs is hosting. Cooking from a cookbook is always great, but if you’re looking for something beyond the ordinary, the IMBB becomes a fantastic resource. At the end of the event all entries are compiled into a roundup and you then have […]

By Stef -- 4 comments

March 23rd, 2006

Would you like some Asian-style halibut?

This week halibut is on sale at our local grocer, so I’m using this recipe from Wild Oats. It calls for only a few ingredients, and most, if not all, should be present in your pantry if you’re an Asian food lover like me.

By Stef -- 2 comments

March 19th, 2006

Vietnamese Fried Bean Curd in Tomato Sauce: Tua Hu Sot Cha

4 tablespoons vegetable oil
1 1-lb. block extra-firm tofu, cut in half lengthwise, then in half again crosswise
For the sauce:
1 teaspoon vegetable oil
1 teaspoon minced garlic
1/2 cup chopped tomatoes
1/4 cup water
4 teaspoons fish sauce
2 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons tomato paste
1/4 teaspoon freshly ground black pepper
Fresh coriander for garnishing
Prepare sauce: Heat oil in a […]

By Stef -- 0 comments

March 9th, 2006

Isobe Maki Mochi

This is simply a toasted/broiled/grilled mochi cake wrapped in seaweed, then dipped in soy sauce (or soy sauce with a bit of sugar if desired). My kids love this for breakfast!

By Stef -- 6 comments