This Asian fusion dish was inspired by a Vietnamese dish called bun chay. Rice vermicelli served over chopped lettuce, topped with tofu and vegetables, peanuts and a dipping sauce. Instead of using a traditional Vietnamese dipping sauce, I opted for a more … Continue reading
I have been on such a kick to try and cook traditional dishes lately that it has been a while since I’ve made an Asian inspired recipe of my own creation. I had forgotten how yummy these spicy green curry … Continue reading
I’m sitting here having leftover five spice mushroom noodle soup. I’ve been so cold all morning in my office that it is perfect! This Asian noodle soup uses Chinese five spice and my favorite fresh thin egg noodles that I … Continue reading
This is a really simple and delicious way to make edamame. I didn’t specify the amount of butter or soy sauce, but it is easy to just guess on something like this! It is a perfect appetizer for an Asian … Continue reading
There is this restaurant in Westwood just south of Wilshire in Los Angeles called Fundamental that has this amazing sandwhich with Gochujang Korean hot pepper paste and semame-ish pickled bean sprouts. Here I’ve created a vegetarian version using soy Gimme Lean … Continue reading
I found a new way to do tofu. Maybe the only way to do tofu! In the past, cooking tofu used to always go something like this: cut into pieces, wrap with a towel and put between two plates, top … Continue reading
Korean tacos became popular a few years ago due to Kogi taco trucks and oh my are they good! They also make these amazing kimchi quesadillas (here is my version) that are to die for. For a while now, I’ve been wanting … Continue reading
Update: If you can find fresh pad thai noodles found in the refrigerator section, they are fantastic! I found them at a Thai market nearby. Years ago I found a great recipe for pad thai online that got me started … Continue reading
I got the idea for these Chinese braised mushrooms and carrots from this black satin chicken recipe which is sweet and soy saucy. To make this dish vegetarian, I omitted the chicken, and used more mushrooms and carrots and added a little black bean … Continue reading
Mmm tom yum. I always get in these soup kicks. I’ll go through a phase where I’ll crave a certain type of soup and eat it all the time for a while, until a new soup catches my attention. My … Continue reading