Tofu and mushrooms with bean sprouts and spinach

tofu-mushrooms

I like vegetables but I'm not really a raw vegetable salad person. And I like more than greens in my vegetable dishes. I like colors and textures and an interplay of shapes and sizes. This dish, for me, satisfies all those requirements.Spinach and mung been sprouts take very little time to cook. Take care not to overcook them so that they don't turn mushy.I … [Read more...]

Pad Thai noodles

pad-thai-noodles

Nine out of every ten people I know would define Pad Thai noodles as a spicy noodle dish made with shrimps, mung bean sprouts and ground peanuts. But shrimps, mung bean sprouts and peanuts are not really the ingredients that define the Pad Thai noodle dish. The sauce makes the dish and it is called Pad Thai sauce. It isn't necessary that the dish include shrimps or that … [Read more...]

Tofu and mung bean sprouts spring rolls

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This is the chicken version of the 2003 recipe for bean sprout lumpia. And while the pork version includes green beans as a second vegetable ingredient, this chicken version has spinach. Which do I like better? I like them both. Love them both, actually. In fact, even without meat, I love spring rolls. Fried or not.The filling for these spring rolls is sufficiently … [Read more...]

Korean scallion pancake (pajeon, p’ajon or pa jun)

pajeon

It all started with the Korean scallion and seafood pancake (haemul pajeon) that we had at a Korean restaurant in Shangri-La Plaza last year. I was intrigued by the unique texture of the pancake and when I chanced upon a bag of Korean pancake mix (buchimgae) in an Oriental food shop in Cartimer, I grabbed one.I was going to make the seafood version but I never seem … [Read more...]

Savory fried spring rolls

fried-spring-rolls

The English-speaking world calls them spring rolls although this Asian delicacy has nothing to do with spring. They are served fried or non-fried and fillings vary. The wrappers vary too depending on which part of Asia you are in. Pork-filled spring rolls called cha gio are served as an appetizer in Vietnam using paper-thin rice wrappers sun dried dried on baskets. The … [Read more...]

Vietnamese spring rolls

vietnamese-spring-rolls

We never go to a Vietnamese restaurant without ordering spring rolls. Between Pho Hoa and Pho Bac, I prefer the latter's spring rolls. Apart from that though, my vote goes to Pho Hoa all the way. It's always been my dream to make Vietnamese spring rolls at home but it wasn't easy getting hold of rice spring roll wrappers. Quite recently, they started making an appearance … [Read more...]

Japchae (jabchae, chapchae or chapchee), a Korean noodle dish

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From the various recipes of japchae that I have read, spinach appears to be a traditional ingredient. But my first japchae experience not only included spinach but some yellow beans and string beans as well. Ergo, I figured it wouldn't really hurt to play a little with the combination of vegetables. My version of japchae does not include spinach but mung beans and spring … [Read more...]

Asian coleslaw

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The inspiration is from Videojug. I always thought that ALL THAT OLIVE OIL was necessary to make raw vegetables edible but it seems not. As long as the combination of vegetables is right and the dressing is good, a salad can be a wonderful thing. I modified the Videojug recipe, of course, to suit my preferences. Instead of white cabbage, I used Chinese cabbage (pechay … [Read more...]

Fish fillets and togue (mung bean sprouts) stir fry

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Last Thursday, Alex came home with two classmates. They were going to make polvoron to sell at the school fair the following day and the day after that. I thawed a kilo of fish fillets that I planned to cook into a sweet and sour dish. The problem was that the vegetables I had in the fridge did not go with sweet and sour fish. I had some togue (mung bean sprouts), spinach … [Read more...]