Long Melon, Lauki, Doodhi, or the Bottle Gourd species produces fruit in a range of sizes and shapes, from long and thin, straight or curved to bottle shaped. But always the skin is smooth, tough and most commonly light green. When buying it is good to select the younger ones as they will be more tender…
Versatile Deep Fried tofu can either be store-bought in packets, or made at home. Deep Fried Tofu is available from any Asian or Chinese Grocery, where it might be called Tofu Puffs, or Fried Tofu Squares. As the name suggests, it is a tofu that has been deep fried. It is quite firm in texture…
Aah, the gentleness of white tea.
How to eat Vegetarian Banh Cuon – Rice Rolls – Chinese and Vietnamese.
Soy sauce is a lot like wine. The longer it ages, the more interesting and complex its flavor. There are Chinese and Japanese Soy Sauces, rather different from each other. To add to the mix, there are light, dark and sweet soy sauces.
I love this in the middle of winter, made in one of those Chinese clay cooking pots, cooked on a lazy Sunday afternoon.
I think it was my daughter who first alerted me to this salad, and what a cracker it is. It is worth the visit to your local Asian grocery and food market to get these unusual ingredients. Enjoy!
This drinking and cooking staple originated in the Zhejiang Province of China.
Before trying them, people expect the peppercorns to have a pungent taste, but their taste is subtle.
Tofu is an ancient Chinese and Japanese product made from curdled soybean milk – the extract from yellow soy beans. It is made by pulping cooked soybeans, straining out the soy milk and then coagulating and pressing it in a process very similar to making cottage cheese.
Harvested from fallen trees, the highly esteemed fungi known as Wood Ear, Cloud Ear or Champignon Noir are actually light to dark brown in colour – a small and crinkley dried fungus, and said to be beneficial for the blood and circulatory system.
Noodles used in Asian cooking may seem confusing at first because there are so many different shapes, thickness and lengths. They are also made from different ingredients and come dried or fresh.
All over China, five spice powder is known and valued. It is an aromatic, intense and tantalising spice of various recipes that has been used in China since ancient times.
What a beautiful result from changing out the non veg items in a salad with Tofu. You may need to visit an Asian Grocery to locate some of the ingredients.
These very pungent beans are an ancient Chinese cooking staple. They are made from partially decomposed soybeans which are then dried and sometimes salted.
This truly is an amazing salad, and I do recommend it.
Pears with Anise is a winner. A recipe from an old Chinese Cookbook.
I haven’t made Sweet Chilli Sauce in a long time. It’s a pity, because it’s a simple & easy sauce that can be used in a million ways – with noodles or over veg, in a stirfry or as a condiment in a sandwich, add some to pasta sauce, spread over grilled tofu or haloumi…..
At one stage, we became interested in Chinese ingredients and their incorporation into herbal infusions. This is beautiful.
By 2003 I was mostly vegetarian, and recipes were beginning to explore what that meant and how one ate tastily and healthily as a vegetarian. This noodle dipping sauce is exceptional.