This post is sponsored by San Miguel Produce. We've teamed up with Jade Asian Greens, who provided the vegetables, to present a flavorful noodle dish that can be customized to your liking.
Ordering hawker or kopitiam (coffee house) noodles in Malaysia is not too different from the concept of building your own noodle bowl (or plate, if you like). First of all, you can choose to have them either in soup or dry style, to put it simply. Noodle soup is self-explanatory so my focus today is on the dry version.
Since Cantonese appears to be the lingua franca for ordering Chinese food in Kuala Lumpur where I hail, I'd like to start by introducing it by the name frequently used, Kon Loh Mee. Directly translated, it basically means "dry mix noodles," and perhaps that should give you some idea about how it's prepared.
Unlike the soy sauce stir-fried noodles I've previously shared, the noodles here are not stir-fried but tossed with a soy sauce mixture and served with toppings, which can vary depending on the vendor's specialty and customizable based on your preference.
Did you know that there are believed to be more than 1,500 varieties of figs in the world? The first time I had a fig and fell in love with it was in Turkey. It was one of the dark skin varieties, Mission or Brown Turkey, which to me at that time was mysterious and exotic. The love affair continued when I moved to a house in California with an old fig tree that produces little green figs called Kadota.
I learned to identify the types of figs I was eating, even when they were dried. It wasn't much later that I realized my family in Malaysia had been cooking with dried figs, particularly to make herbal soups, and that I was enjoying these elixirs without knowing the presence of figs in them. The recipe I'm sharing today, although much simplified in terms of ingredients, is a tribute to that tradition.
This post is sponsored by San Miguel Produce. We've teamed up with Jade Asian Greens, who provided the vegetables, to bring you an Asian-style omelet packed with green goodness.
I have such a crush on snow pea shoots (dau miu) that I want to talk about them again here. A few weeks ago, I wrote about a tofu scramble recipe that features these greens, and today I have an egg recipe that also effectively packs in the veggie goodness.
As mentioned in previous posts, I've been developing recipes for the Jade Asian Greens website. When I presented these two snow pea shoot recipes for them to choose, we loved them so much that we decided to share both of them. Hurray for plant power!
This post is sponsored by San Miguel Produce. We've teamed up with Jade Asian Greens, who provided the vegetables, to bring you an appetizing dish featuring baby Shanghai bok choy.
Considering how well-loved bok choy is, I was very excited to be given the opportunity to share one of my favorite ways of enjoying this vegetable on the Jade Asian Greens website. In this recipe, one of several I've developed for the farm in Southern California, baby bok choy is cooked with a fruity Chinese sweet-sour sauce to be served simply with rice.
Bok choy literally means "white vegetable" in Cantonese and may sometimes be called Chinese white cabbage. It is the Chinese vegetable most people are familiar with and because of its versatility, it is ubiquitous in Asian food, especially in stir-fries and noodle dishes. Baby bok choy, which is what I've used in this recipe, is basically young, smaller bok choy that's prized for its tender texture.
This post is sponsored by San Miguel Produce. We've teamed up with Jade Asian Greens, who provided the vegetables, to bring you a protein-rich vegan breakfast featuring nutrient-dense snow pea shoots.
Christmas came early when we received a giant box of vegetables from a farm in Southern California. Yes, that's how some of us green-loving people like Christmas! (Hint, hint.) In the box were packets of baby bok choy and dau miu and the reason we've been showered with all these wonderful leafy greens is that I've been commissioned to develop some recipes for the Jade Asian Greens website.
Nothing gets me more excited than writing about vegetables! I'm glad to know that my recent posts about finding and cooking Asian vegetables were something that you really enjoyed, especially this one on Asian greens. Today, we're turning our attention to snow pea shoots, known in Chinese as dau miu. And the recipe I'm sharing is a delicious way to sneak in healthy greens into your breakfast or brunch.
Think Chinese tea eggs and you have an idea of how this recipe was born. I've always been fascinated with the idea of cooking with tea. In China, tea is used to smoke meat, Japanese matcha finds its way into a variety of desserts, and a fascinating fermented tea leaf salad is made in Myanmar.
This recipe applies the concept of using tea as a seasoning and follows the traditional Chinese method of simmering eggs in a brew of black tea with soy sauce and whole spices. I used potatoes in place of eggs and an herbal tea instead of black tea.Read More
Is it obvious that I'm mad about cilantro and green onions? It's very common for these greens to appear as garnishes in Asian food, hence the liberal sprinkling you see on many of the dishes I've written about here and here. Every now and then, I do something radical with them, like green onion hummus!
One of my favorite ways to eat these greens together is in a Chinese dipping sauce that often comes with poached chicken in Malaysia. And that is essentially the basis of the ingredients in this flavor-packed pesto.
Yay, summer's here! Can you tell that this tropical sun worshipper is jumping for joy? Salads are usually in heavy rotation for us during the warmer months of the year here in California and when I want a taste from my sunny home of Southeast Asia, this tofu salad with a flavorsome spiced peanut sauce is what I make.
This salad is inspired by a tofu street snack in Malaysia that goes by the name tauhu bakar (grilled tofu) or tauhu sumbat (fried tofu stuffed with vegetables). It is fried tofu filled with bean sprouts, and shredded cucumber and carrots. The fried tofu pieces are cut into squares or triangles, and pockets are made by cutting their midsection, which is where the vegetables go. The fried tofu may also be grilled to a crisp just before serving.
"The lotus flower blooms most beautifully from the deepest and thickest mud." – Buddhist proverb
I'm starting this post with this popular saying to give you an idea of the symbolic significance of the sacred lotus plant in Buddhist and Hindu art and literature. Straightforwardly, it means rising above the murk and resembles the purification of the human spirit.
More importantly, I'd like you to get a mental image of where lotus roots, today's featured vegetable on the Spring Discovery series, come from. Mud. Yes, mud.
Lotus roots are rhizomes of the lotus flower that grow in muddy ponds across Asia, known for the striking pattern of holes that reveal themselves when cut crosswise. As a young child in Malaysia, I called lotus root the "telephone vegetable", and I grew up having them boiled in soup with peanuts. The lotus root soup recipe I'm sharing here is a vegetarian version that I now make.
Today's featured vegetable on the Spring Discovery series is technically a fungus. Since I've told you about white fungus, it's only fair that I also bring your attention to black fungus. This edible fungus grows on trees and is commonly available as cloud ear or wood ear mushrooms, owing no less to its appearance. Do you see ears in the bowl?
These mushrooms don't impart a whole lot of flavor but are enjoyed for their unique rubbery and gelatinous texture that adds a slippery yet pleasant crunch to dishes. They are also rich in dietary fiber, high in iron, and used in traditional Chinese medicine to help with blood circulation.
They are one of the key ingredients in a popular Buddhist vegetarian dish known as Buddha's Delight or Lo Hon Jai that is traditionally served by the Chinese in Malaysia during Lunar New Year and other festive occasions.
Taro root (wu tao in Cantonese and keladi in Malay) is probably not the friendliest looking vegetable in town. It has an irregular shape with dark shaggy brown skin that is an irritant to our skin and its flesh is mildly toxic when consumed raw. Yet, we eat it and we love it. It is regularly available in Asian grocery stores and farmers markets here in the San Francisco Bay Area, which tells me that there's a healthy demand for it. I personally think it deserves a little spotlight, which is why I've picked it as the featured vegetable of this week's Spring Discovery series.Read More
With the arrival of spring comes the desire to go outside and explore, and one of my favorite things to do is visit the farmer's markets and peruse the stands for new vegetables to try, a passion I've diligently documented in the Spring Discovery series on this website. With the help of friends and vegetable-focused cookbooks, I've made many delicious discoveries since moving to America from Malaysia.
This year, my focus turns to Asian vegetables, some I grew up eating and took for granted, some I've known about but lost track of since I moved due to name inconsistencies or differences in appearance, and some completely new to me. It's time to get reacquainted with some old friends and make new ones.
I'd like to talk about an ingredient I always pick up when we go to Chinatown: monk fruit. Hard, dry, and rather featureless on the outside, it is understandably a mysterious fruit even though it is a common ingredient in Chinese herbal medicine. I grew up having it as a tong sui (sweet soup) or tea to help suppress coughs and cool down on a hot day.
Like goji berry, another age-old ingredient in traditional Chinese medicine, monk fruit has entered the Western market in the form of monk fruit sweeteners. Though seeing it on the alternative sugar section of my local grocery stores piqued my curiosity, I didn't get a chance to try it until I attended the recent Winter Fancy Food Show in San Francisco.
Peanuts for a long life, sticky rice for togetherness, red beans for love, oranges for good fortune... And all that sweetness for a sweet life in the new year!
Make no mistake, Chinese New Year is about food: the preparation, cooking, and eating are all a part of the ceremonious celebration that lasts about two weeks. It is when we eat special foods that carry symbolic significance for a healthy, happy, and prosperous new year. It is also when food is in abundance and generously shared to bring forth a full and contented spirit to start the year with. At this time of the year, more is always better and sharing truly is caring!
Today, in celebration of the lunar new year, I have two sweet recipes for you: Red Bean Soup and Peanut Mochi that are especially delicious enjoyed together. The recipes are adapted from the impressive China: The Cookbook, my friendly cooking companion this festive season. And it could be yours too as I'm giving away a copy! (Scroll down for details on how to win.)