Green curry with coconut milk is one of my favorite Thai dishes. It's sweet, rich, and spicy, a great dish for those of us who believe that hot and spicy food is a great way to cool off in the summertime! Making curry from scratch used to seem a daunting prospect for a weeknight supper, but a Thai friend gave me this easy recipe for restaurant-style green curry that only calls for a handful of ingredients. This is a dish you can put on the table in just about half an hour, thanks to a good brand of green curry paste, and it turns out a silky smooth coconut curry sauce with tender chicken, green zucchini, and glowing heat.
Do you love bubble tea? Personally, I can't walk past a bubble tea shop without suddenly craving one of their sweet ice-cold beverages dotted with chewy boba tapioca pearls. It's the most thirst-quenching snack I can think of! Fortunately for my addiction, bubble tea is super easy to make at home.
I grew up in a household with a Thai father and an American mother who had grown up in Asia, so most nights, dinner started with opening up the lid of the rice cooker to reveal a steaming pot of fresh rice. Even my mother's most solidly American casseroles were served with a side of white jasmine rice. Rice was the center of the plate. Rice made it a meal.
So I understood John Birdsall's recent piece for CHOW about "America's growing rice hegemony," and the divide between those who see rice as an essential part of a meal and those who don't. Which side are you on?
Dumplings don't last long around these parts, whether they're potstickers, pierogi, gnocchi, or our newest darling, Tibetan momos. The name alone makes me want to grab a pair of chopsticks and pop one in my mouth. Have you ever tried them?
We love the salty, savory taste of miso, but hate ending up with leftover miso paste. Recipes rarely call for more than a few tablespoons of the stuff and suddenly it's months later and the package is still sitting in the back of your 'fridge. Does this happen to you? Read on for 10 ideas on how to use every last spoonful!
Do you enjoy eating spicy food in hot weather? I love the refreshing combination of cool cucumbers and hot chile peppers, as in the case of Korean oi muchim. This quick and easy salad makes a great potluck dish, or a fiery alternative to kosher dill or bread and butter pickles alongside sandwiches. And, of course, it's excellent alongside Korean BBQ (meat or tofu).
Earlier this week folks chimed in about restaurant salad recreations. One of my favorite restaurant salads here in Los Angeles is the rojak at Singapore's Banana Leaf. Their vegetarian-friendly version of the fruit and vegetable salad served in Singapore, Indonesia, and Malaysia is spicy, tangy, sweet, and unbelievably refreshing. I won't stop ordering it at the restaurant, but I'm happy to have come up with a homemade version that doesn't require trekking across town.
My Chinese teacher once told me that all Beijing expats start out by learning the same three words: nihao, pijiu, and yangrou chuanr - hello, beer, and lamb chuanr. Those three words are the essentials, because that's all you need to know to get a great dinner anywhere in the city, just find the nearest chuanr stand.
Being the primary cook in my household, I was shocked to realize recently that I had no idea how to make one of my favorite marinades. My partner always handles the grilling of galbi (Korean short ribs) plus tofu or tempeh for me, but it seemed silly not to know what went into the sauce for this deeply flavored, salty and sweet Korean-style barbecue. Fortunately, it's pretty simple and now that I know, I can share it with you, too.