Daikon


BEEF STEW WITH WHITE RADISH
I have a thing for white radish (also known as daikon or Asian radish). I love to use it to cook soup and stew. I know the Japanese loves to use it as part of presentation in the dishes and guess what, I eat those shredded white radish that sit […]

BEEF STEW WITH WHITE RADISH


SLOW-COOKED OXTAILS WITH RICE NOODLES
As shared by Takashi Yagihashi in his Takashi’s Noodles cookbook, Oxtail is a favorite ingredient in countries as diverse as Jamaica, France and Korea. When you taste it, it’s not hard to understand why. It is our favorite too in the house. To be able to enjoy the richness and […]

SLOW-COOKED OXTAILS WITH RICE NOODLES


TONJIRU/ PORK AND VEGETABLE MISO SOUP
I’m ending my journey with Everyday Harumi cookbook by Harumi Kurihara with this tonjiru, a standard dish in Japan. Each household in Japan has its own version of tonjiru. The traditional tonjiru is made with tofu, miso, and dashi stock, combines pork with vegetables such as daikon, burdock, sweet potato, […]

TONJIRU/ PORK AND VEGETABLE MISO SOUP



BANH MI/ VIETNAMESE SANDWICH
In their Hot, Sour, Salty, Sweet cookbook, Jeffrey Alford and Naomi Duguid shared that Banh Mi or also often referred to as Mekong subs are standard street fare from Ho Chi Minh City (Saigon) to Phnom Penh to Vientiane. The French introduced bakery-produced baguettes to their Southeast Asian colonies (Vietname, […]

BANH MI/ MEKONG SUBS


DAU CHUA/ CARROT AND DAIKON PICKLED SALAD
This dau chua or carrot and daikon pickled salad is a versatile condiment to keep in Vietnamese cooking. It goes with banh mi (which was why I made it) and also for your goi cuon/Vietnamese spring roll. If you have leftovers, they will keep in the fridge for 2-3 days. […]

DAU CHUA/ CARROT AND DAIKON PICKLED SALAD


GOI CUON/ VIETNAMESE SPRING ROLL
I am happy to say that there are lots of great Vietnamese restaurants here in the U.S. When we go to Vietnamese restaurants, there are only two things that we eat most of the time. Pho noodles and the Vietnamese spring rolls. I told my hubby if it didn’t seem […]

GOI CUON/ VIETNAMESE SPRING/SUMMER ROLL



DONG CHICKEN HOT POT
Dong chicken hot pot gets its name from the Dong village of Zhaoxing, in eastern Guizhou, China. As shared in the Beyond The Great Wall cookbook by Jeffrey Alford and Naomi Duguid, it is taken for granted that every evening meal includes a soup or stew. That’s pretty much how […]

DONG CHICKEN HOT POT


CHICKEN PULAU WITH PUMPKIN
Chicken pulau with pumpkin is a dish of celebration in the oases of western China. This dish is special to the Uighur people who also share this dish with their close cousins the Uzbeks. Rice is not an everyday foods in that part of China as it is more challenging […]

CHICKEN PULAU WITH PUMPKIN


TSAMPA SOUP/TSAM-THUK
I love soup or stew dishes in this arctic-like weather. Tsampa soup was the first thing I saw after the Tibetan bone broth and I just had to make this. This soup can be a full meal itself. Tsampa is the roasted barley ground into flour, which is a Tibetan […]

TSAMPA SOUP/TSAM-THUK



BEEF AND PICKLED VEGETABLE RICE IN A CLAY POT
I have always wanted to make beef and pickled vegetable patty cooked in a clay pot for the longest time. This is a classic dish from Hong Kong. I have a thing with clay pot cooking. Not only clay pot is a wonderful vessel to cook in for this dish, […]

BEEF AND PICKLED VEGETABLE RICE IN A CLAY POT


QUICK KIMCHI/MAK GIMCHI
You can’t say you eat Korean food, if you don’t have Kimchi. And to me, I just have to try and made my own kimchi. Kimchi is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable […]

QUICK KIMCHI/ MAK GIMCHI


PORK SINIGANG
Sinigang is a classic dish of Philippines. Sinigang is a soupy concoction of indigenous fruits, seafood, meat or chicken with vegetables such as taro, radish, leeks, onion, celery, tomatoes, bok choy, or water spinach, and chiles. Sourness is at the heart of sinigang. I like the sourness in this soup […]

PORK SINIGANG



SAVORY DAIKON CAKE
Savory daikon/turnip cake is especially popular in Southeast Asia, especially Indonesia, Malaysia and Singapore. The daikon is usually cooked with dried shrimps, shiitake mushrooms and Chinese sausages and then mixed with rice flour concoction. The mixture is then steamed and the rice flour helps everything to congeal into cake. I […]

SAVORY DAIKON CAKE/ LOH PAK KOH