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noodles

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Hoisin glazed Meatballs with tamarind, ginger and garlic seasoned beef and a simple, sweet hoisin sauce glaze. Those gluten free round bites goes well as an appetizer, on noodles or rice. Mini beef meatballs with an Asian flair are great and polyvalent. They go well as an appetizer or main meal and simply divine paired with some crunchy carrots, cucumber, scallions and a few peanuts. Also a fast and easy way to make a last minute meal, simply cook a bunch up and keep some frozen for later. Experimenting with meatballs I used a chickpea flour this time to replace the “usual breadcrumb” to soak up all the moist from the meatballs and bound them good. This way it make them “gluten free” and gives the meat an extra protein boost. I didn’t use any egg since they were holding great without! I guess eggs are used for bigger sized meatballs,…

A detox rainbow soup bowl filled with colorful veggies, an hard boiled egg and a few noodles swimming in a fuming hot turkey leftovers broth. Simple, healthy and yummy! Detox Rainbow Soup is a great way to give a break to our stomach. The idea here is mainly to eat a big bowl of soup filled with vitamins and easy on the stomach. I’ve used udon noodles but it could be a rice noodle (Banh pho), ramen or any noodles. It may look Asian but it’s a simple to the core soup! You can use the holidays leftovers of turkey to make your own homemade broth and some veggies left in your fridge. I’ve used a mix of red cabbage, carrot, scallions, zucchini and pepper. None of the veggies are pre cooked, this way they keep all their vitamins intact and give a nice crunchy bite to the soup. Make…

Stir fried beef and mushroom in chinese wine with udon noodles is so tasty, this rice wine is a bold, tasty compliment to any chinese dish. It smells way more powerful than normal grape wine and its taste is way bolder too, it’s closer to a fortified wine in taste. Without saying you need to be careful not to put too much of it. Yesterday, I went to my favorite asian market because I needed a refill of this, hard to find, vietnamese fish sauce. I can not recommend it enough, the vietnamese one is made with only fish and taste different than the thai fish sauce they sell in most stores. Once in there, I love to pick up something new, so this time, I’ve decided to experiment with this rice wine called Chen nian hua tiao Chiew. Let me say… after my first dish with it, this is going…

This isn’t an asian meal, no curry involved here… There is some typical asian elements, like lemongrass and coconut milk but no ginger or strong curry. This way we’ll get to taste fully the coconut flavor which is often taken over by other stronger taste. The dish simple needs 1 stalk of lemongrass and coconut as flavouring, that’s it!  Don’t get me wrong, I LOVE curries off all kinds, it’s just when I feel like tasting the full coconut, well I simply do this recipe instead. I’ve used asian egg noodles for this dish but it could easily be a nice rice noodle or quinoa pasta, etc. The chicken can be changed to shrimps too. It’s all up to how your tastebuds are feeling. I’ve added a bunch of cracked pistachios on top, it gives the meal a great twist, but if you prefer other kind of nuts, like peanuts or almonds they…

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.…

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