Posts Tagged ‘asian’

I’m Alive! And Here, Have Some Salmon. You’ll Love It.

salmon with salted black beans

Everyone, drop the missing persons report: I’m alive and well. I haven’t been away doing anything particularly momentous — I’ve just been busy with summertime ~whimsy~. (Also my personal life has been HILARIOUS, but that, dear ones, is a story for another day.)

I’ve also been in a bit of a cooking rut. For the last few months, my meals have gone something like this: Greek yogurt, fresh fruit, leafy greens, repeat.

Don’t get me wrong. I have fully enjoyed each and every mountainous salad, crisp and verdant and full of the best summer produce. Delicious? Absolutely. Groundbreaking? Not even a little bit. 

But then, something magical happened: I left town for a few weekends and found inspiration. In Chicago, I had vegan chilaquiles, biscuits with chorizo and poached eggs, and glorious seafood salad with olive oil and lemon. Another weekend, I went home for a wedding and stayed with my parents. Cue salmon.

This salmon is probably my very favorite dish that my mom makes. It’s undeniably Asian. The flavors are big and bold —  there’s ginger, vinegar, thai chilis, salted black beans — but the preparation is simple. Searing and simmering is all that is required. This dish is usually served over warm jasmine rice, but I’ve been loving it with romaine and fresh plum tomatoes. Read more…

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Giniling (Filipino-Style Ground Beef with Peas & Carrots)

giniling

I went foraging in my freezer the other day in an effort to do the responsible thing and cook what I had on hand.

What did I have on hand, you ask? Three kinds of frozen Greek yogurt, approximately 57 bags of frozen vegetables, and some lean ground beef (purchased on sale, naturally).

I took it as a sign: it was giniling time.

Giniling definitely qualifies as comfort food for me. Growing up, my mom often made it to accompany chicken adobo. I have to give my mom props — that pairing is a solid culinary choice. The flavors of the two dishes are quite similar, and the two different textures are definitely complementary.

To make giniling, ground beef is cooked with onions, garlic, peas, carrots, and then combined with soy sauce and some kind of acid. I used white vinegar here, but my mom always uses fresh lemon juice. Keep life simple and use whatever you have at home.

I love giniling served over warm rice with a boiled egg. It’s always a satisfying combination. And it’s healthy too! Giniling is a pretty low-cal dish on its own, and it’s loaded with iron, vitamin B6, and protein. Give it a try! Read more…

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Another One for the Lazy: Shortcut Bao with Sweet Bean Filling

shortcut bao with sweet bean filling

You guys already know how much I love a shortcut recipe. When I saw on the great and glorious reddit that I could use biscuit dough as the base for homemade bao, it was like seeing the heavens part and hearing a voice from up above.

“You mean… I can have bao at home? Whenever I want? And it will take almost no work on my part?” My gratitude was so intense that I think I may have shed a tear.

And now I pass this incredible kitchen hack on to you. Read more…

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Asian Inspiration: Savory Oats with Longganisa & Hoisin Sauce

asian-inspired savory oats

If you’ve only ever had your oats with apples and cinnamon, you are missing out on a whole world of flavor. These savory oats with sweet chicken sausage and hoisin sauce are my time-saving riff on congee (rice porridge). Congee is usually made by boiling rice for several hours, until the rice becomes extra soft. Using quick-cooking oats and a microwave really speeds up the process; you can increase or decrease the amount of water to create exactly the consistency you want. I’m not a big fan of watery oats, 

This recipe calls for one of my favorite Filipino foods: longganisa, sausage cured in a sweet mixture of soy sauce, sugar, and spices. Longganisa is usually enjoyed as a breakfast food (though it is equally delicious at all times of day) with rice and chopped tomatoes, but I love it in this recipe too.

If you don’t have a Filipino grocer nearby and are unable to find longganisa, you can use a Mexican or Puerto Rican variety (“longaniza”) instead. The flavor will be similar, though it will be missing the signature sweetness of Filipino longganisa. Keep reading for the recipe! Read more…

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Small Girl, Big Appetite: How to Eat Out and Stay Healthy | Bok Choy Salad Recipe Inside!

Make healthy meals like this bok choy salad a major part of your regular routine

I was recently at dinner with some girlfriends, and one of them was teasing me about my impossible appetite. I wasn’t offended at all. In fact, it’s a badge I wear with pride. To quote my friend, I will absolutely “eat you under the table.” Food truck festivals, family-style Italian, dim sum Sundays — I do it all.

Food can be one of life’s greatest pleasures, especially when shared with good company. Many diet gurus and experts will tell you that when you go out with friends, you should choose light options. “Get a salad with dressing on the side,” they’ll say, “or a nice piece of grilled fish.” That may work for some people, but from my perspective…  that kind of sucks.

Why drag yourself to a restaurant to order a $14 salad that you could probably make better (and healthier!) at home, while your friends and family relish more delectable fare? Spare yourself the torture; treat yourself! But do so with a few key things in mind. Read more…

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