Tag Archives: Asian food

Pork and cabbage gyoza

8 Oct

pork and cabbage gyoza

Gyoza are a family favourite, and the four of us can easily get through a large panful for dinner.

They are both steamed and pan-fried, resulting in a juicy interior, silky soft sides and a crisp, golden bottom.

I usually go with the classic pork and cabbage filling, but they are also very good with minced raw prawn substituted for the ground pork.
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Japanese sesame spinach (horenso no gomaae)

20 Feb

spinach gomaae

This dish of blanched spinach in a sesame seed dressing takes me straight back to my time living in Japan. Tokyo was (and is) an expensive city, and we ate in most nights — Japanese food mainly.

The local shops didn’t sell anything else, and anyway, it was fun to buy unfamiliar ingredients and figure out what to do with them.

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Salmon with orange-ginger miso noodles

1 Sep

salmon with orange-miso-ginger noodles

I’ve made this salmon noodle bowl several times this summer. It’s a versatile dish – equally good served hot or cold.

The orange-ginger miso sauce is the star of the show, adding richness and depth to an otherwise simple meal. Continue reading

Asparagus with wasabi mayonnaise

21 Jul

asparagus with wasabi mayonnaise
Asparagus with wasabi mayonnaise is a really nice, simple summer appetiser.

It contains so few ingredients – and is so straightforward to make – that it’s more of an idea than an actual recipe. Continue reading

Kimbap

23 Jun

kimbap

Kimbap are the Korean version of rolled (or maki) sushi. While they look pretty similar, there are differences.

Kimbap rice is seasoned with sesame oil instead of sweetened vinegar. And kimbap are generally bigger, with a combination of fillings, that tend to be cooked instead of raw.

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Singapore rice noodles

28 Apr

Singapore noodles

It’s an ambition to cook a dish from every country in the world – a sort of travel by fork.

So I was disappointed to learn that my long-time favourite Singapore noodles won’t earn me my Singapore stamp. Turns out they are a Cantonese creation, and probably originated in Hong Kong.

I certainly ate them regularly when I lived in Vancouver and worked a short walk from Chinatown.  Continue reading

Zaru soba (cold soba noodles with dipping sauce)

23 Jul

Soba noodles with dipping sauce

Zaru soba – or cold soba noodles with dipping sauce – is one of my favourite hot weather lunches. During the summer, I often make a batch of dipping sauce in advance and have it chilled and ready in the fridge.

I prefer to cook the noodles fresh each time I want to eat them – but as long as you rinse them very well after cooking, they should be fine in the fridge for a day or two. Continue reading