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A Beef Asian Bone Broth Soup with rice pho noodles topped with roasted Shiitake, spinach, carrots and scallions for a bowl filled with flavours and a touch of heat! It’s a recipe I wanted to do for a while: Asian Bone Broth Soup. It’s basically to simmer slowly the thick beef bones and knuckles for a minimum of 24 hours up to 3 days. This way you’ll get all the goods and flavours from the thick bones. The process is fairly the same as any broth… you sear the bones, add aromatics and wait. Yes… it’s that simple although you need to keep an eye on the level of liquid and add some water when it goes too low. Once the broth is done, you can either drink it as it is or do anything with it really, for this post I’ve done an Asian flair broth. I gave the broth a little…

I know… I know… It’s wasabi and it’s too strong you would say… But the truth is: nah! Just need to balance the wasabi vinaigrette with some vinegar and honey and you’ll be surprised by the result. Sure, it’s gonna be a bit spicy, especially if you add the wasabi crunch on the sides of your tuna, but it’s not too strong, believe me. I use to dislike wasabi, strangely I’ve changed. I remember the recipe that made me switch from dislike to loving it. It was not even an asian dish, like sushis, but a recipe from an Australian chef, that made a “sweet mashed potato” with wasabi! Sometimes, it just takes a different take on a disliked product to start loving it… Although… sometimes it never comes. Or an other example; goat cheese. Most people dislike goat cheese at first, but then they try it in a bruschetta and then add some more…

Feeling like a fresh, light, summer meal? Get those rice noodles out and let’s make a simple wok dish. The coconut chicken recipe is really similar to a yellow curry sauce, but this one is for lazy people, you can use weather the yellow curry paste but I simply used the curry powder. That powder is actually a British invention to reproduce the orient flavours. The powder usually contains curcuma, ginger, turmeric, coriander, fenugreek, pepper, cardamom etc. It a mix of at those asian flavours in one pot, some powders are spicier than others, the ingredients tends to change depending of the company. I use this curry powder on popcorn, with butter, it’s delicious! Coconut meat constipate while the coconut water is a natural laxative, how perfect is that? A perfect balance within a single coconut. In the recipe, coconut milk is used, but it could be switched to coconut cream, to make it fatter,tastier and smoother.…

Are you one of those people who can never get enough of those spring rolls at the restaurant? Well, I am! And since I never want it to end, I make a do-it-yourself fun and full diner with them. You just need to prepare all the ingredients, add a bowl of water next to the table, a wet towel to roll them and voilà! You are set for a fun spring roll diner. In Vietnam they’re called summer roll… well, spring or summer, it’s all good to me. We were on a “junk” boat in Halong bay when they taught us how to roll those precious rolls. It’s really easy, the only problem with those rolls is the preparation… cutting everything into thin little sticks takes some time, but once it’s done and everything is on the table, there is nothing nicer to do, than rolling your own just the way you want it,…

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