Recipezaar: Eastern Asia,Side Dishes recipes

Chinese Celery Strips

Fri, 21 Nov 2008 19:58:18 -0500

Gourmet | August 2004 -- posted by dicentra

Chinese Black Rice or Forbidden Rice

Fri, 21 Nov 2008 20:15:25 -0500

Also known as Emperor's Rice. This rice has a nutty flavor and is somewhat chewy. Sweet, savory, and indigo in color. -- posted by Sweetiebarbara

Bamboo Rice

Fri, 21 Nov 2008 20:18:16 -0500

Short grain Chinese Rice with a green-tea like flavor. Good with Summer salads and Asian cooking. Has a somewhat sticky texture. Brightly colored and aromatic. -- posted by Sweetiebarbara

Microwave Snow Peas

Mon, 24 Nov 2008 00:41:43 -0500

Snow peas need so little cooking, and I hate worrying about taking them off the stove in time when steaming, especially when I have guests over. I tried microwaving them tonight for the first time and think I'm on to something! -- posted by Ellee

Spicy Korean Seaweed Salad

Mon, 24 Nov 2008 23:55:50 -0500

Posted by request. I found this recipe on the bag of seaweed (miyuk, in koean). It is delicious and very healthy. Gochujang and gochu garu are korean ingredients easily found in korean groceries. I cannot think of any decent substitutes. This is usually eaten with rice during korean meals, not as a main dish. -- posted by grace chang

Korean Potatoes

Tue, 02 Dec 2008 00:23:38 -0500

I have been looking for a Korean potato recipe like my favorite Korean restaurant. I found it online and tried it and it was just what I was looking for! -- posted by Mika G.

Shortcut Spring Rolls

Thu, 04 Dec 2008 23:26:07 -0500

time consuming enough to hand roll, you don't need to be hand chopping everything as well. these freeze well. the phyllo is a new idea I was given. had always used wonton wrappers before but was unhappy with them turning out soft instead of crunchy or too greasy, trying the new way tonight but the filling is tried and true. I just eyeball everything so I'm guessing on the measurements. -- posted by spiritussancto

Japanese Pounded Cucumber Salad - Shojin Ryori

Sat, 13 Dec 2008 23:53:48 -0500

This is shojin ryori or vegetarian temple cooking, a Buddhist vegetarian style of cooking in Japan. There are many versions of blunt knife pounded cucumber salads but this one is very nice. Often cucumber is pounded with a blunt side of a chef's knife or small stick lightly to break down the cucumber flesh in the middle so that cucumbers can be eaten in bigger chunks and flavor able to penetrate better. Japanese, English, or hot house cucumbers work best here, but if using thick skinned American style cucumber, cut in lengthwise in half and remove seeds first before proceeding. -- posted by Rinshinomori

Stir-Fried Spicy Sweet Potatoes

Sun, 14 Dec 2008 22:09:24 -0500

Adapted from About.com. For the vegan option, use water or vegetable broth instead of chicken broth. -- posted by ~Jen~

Spicy Stir-Fried Sprouts

Tue, 16 Dec 2008 19:12:27 -0500

A deliciously different way of serving brussels sprouts. -- posted by Noo

Chinese Broccoli Mushroom Stir-Fry

Tue, 23 Dec 2008 15:24:57 -0500

This is a delicious dish. It makes a wonderful sauce and is great served over rice. It can be easily made for a gluten-free diet. -- posted by Kana

British Crispy Seaweed

Mon, 29 Dec 2008 22:55:14 -0500

Use curly kale to create this popular Chinese accompaniment. -- posted by English_Rose

Chinese Stir-Fried Cabbage

Mon, 29 Dec 2008 23:01:06 -0500

Try this dish as a great accompaniment to roast pork. -- posted by English_Rose

Wok-Seared Sesame Green Beans

Mon, 29 Dec 2008 23:11:17 -0500

Entered for safe-keeping. By Victoria Abbott Riccardi in March 2003 Bon Appetit. Found while exploring Cook Here and Now website. -- posted by KateL

Chinese Fried Bulgur

Tue, 30 Dec 2008 01:59:38 -0500

Similar to Fried Rice - but made with bulgur. Easy, tasty. -- posted by SweetChef

Stir-Fried Asparagus With Garlic and Shallots in Chili Oil

Mon, 05 Jan 2009 17:57:32 -0500

Tender crisp asparagus. An easy and tasty spring treat. If you like spicy, add dried chili flakes along with the shallots. -- posted by littleturtle

Chili Garlic Broccoli

Tue, 06 Jan 2009 19:42:51 -0500

This is a recipe of one of my friends. It was modified from a recipe with Kai-lan (Chinese broccoli) that her mom made back at home in China. She used Western broccoli because Kai-lan was usually pretty expensive where we were living. The measurements are estimates as she would do it by the look of it. -- posted by Tea Girl

Kabocha No Nimono - Stewed Pumpkin/Squash (Japan)

Thu, 08 Jan 2009 19:45:05 -0500

This is the most common (& delicious!) method of cooking pumpkin in Japan. The usual hard-skinned variety of pumpkin/squash is best. You don't have to worry about peeling off all the skin - as long as you wash it & chop any rough bits, it's good enough to eat! -- posted by Mellowpuff

Baby Bok Choy Stir-Fry

Sun, 18 Jan 2009 01:11:23 -0500

Adapted from a recipe on About.com. Makes 2 generous servings. -- posted by cilantro grrl

Changjorim (Korean Salted Beef)

Sun, 18 Jan 2009 02:57:28 -0500

This is great added to Korean Mondue Soup. -- posted by Jacquie*

Noble House Bok Choy and Lettuce

Tue, 20 Jan 2009 23:59:06 -0500

This recipe, served during the Chinese New Year, represents abundance, increasing wealth and prosperity in the coming year. -- posted by Celticevergreen

Asparagus Stir Fry

Wed, 21 Jan 2009 13:38:15 -0500

A simple vegetarian stir fry. This recipe uses roasted red peppers rather than fresh. They are found usually near the jarred pickles. You can also use your own, but I would marinate them in sweet pickle juice (or a vinegar and sugar mixture) before using for extra flavor. -- posted by Ice Cool Kitty

Spinach Stir Fry With Garlic

Wed, 21 Jan 2009 14:28:18 -0500

A flavorful, quick, and healthy side dish. -- posted by Ice Cool Kitty

Noble House Long Life Noodles

Mon, 26 Jan 2009 00:19:11 -0500

Any type of noodle - thin chow mein noodles to broad rice noodles to the thicker Shanghai wheat noodles - is a must at Chinese New Year's. However, long noodles represent a long unbroken life (so cutting them into shorter strands would symbolically shorten your life). Pull out your largest skillet or wok because this recipe creates a full pan. -- posted by Celticevergreen

Noble House Stir-Fried Shrimp

Mon, 26 Jan 2009 00:37:27 -0500

A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. -- posted by Celticevergreen

Steamed Eggplant With Sesame Soy Sauce

Mon, 26 Jan 2009 01:11:49 -0500

Exceptionally delicious and healthy. -- posted by Wendys Kitchen

Gingery Shiitake Noodles

Fri, 06 Feb 2009 13:56:50 -0500

You can cook this in two batches - keep the first batch warm in a foil covered dish in the oven. -- posted by English_Rose

P.f. Chang's Hot and Sour Soup

Tue, 17 Feb 2009 08:34:44 -0500

This recipe in no way should be credited to me. I found it off the internet years ago, and noticed this exact recipe wasn't on RecipeZaar yet... so here it is. =) This is the closest tasting recipe I've found to the Hot and Sour Soup that is served at P.F. Chang's. If you love that restaurant as much as I do, give this a shot. You won't be disappointed! (This approximately yields the "bowl" size from the restaurant.) -- posted by Tdsingh

Fried Rice With Edamame

Thu, 19 Feb 2009 13:49:27 -0500

A terrific way to use leftover rice! Once you have everything out, the prep goes fast! Adapted from Delicious Living magazine. -- posted by Sharon123

Quick Scallion Pancakes

Fri, 20 Feb 2009 11:16:51 -0500

From Mark Bittman's book, "The Minimalist Cooks at Home". Quick, delicious, and not too high in carbs. Great with a simply grilled piece of fish or Asian flavored chicken, tofu, beef or pork. -- posted by Chef #745305

Dengaku

Sun, 01 Mar 2009 18:21:00 -0500

Japanese Fair Food -- posted by niibu_yaa

Speedy Soy Spinach

Mon, 02 Mar 2009 16:09:24 -0500

A fast and healthy vegetable side dish with an Asian aroma. This basic recipe works well with most green vegetables. You could try blanching broccoli, asparagus or beans until just tender, then cooking as above. Great served with chicken or grills. -- posted by English_Rose

Brown Rice and Barley

Fri, 06 Mar 2009 17:47:56 -0500

Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009). -- posted by Sharon123

Simple Spicy and Sweet Oven Fries

Sat, 07 Mar 2009 02:24:09 -0500

Simple and addictive recipe from Bon Appetit. Great as an appetizer. Shichimi-togarashi is a Japanese seasoning (made from dried chiles, sesame seeds and seaweed) and can be found in the Asian aisle of some supermarkets. -- posted by sandginnyc

Miso Eggplant

Sun, 08 Mar 2009 01:35:06 -0500

From "Ofukuro no Aji" cookbook. -- posted by HawaiiChef79

Garlic Spinach Stir Fry

Tue, 10 Mar 2009 01:34:01 -0400

Very easy to throw together. Serve as a side with any meal. -- posted by daisygrl64

Bamboo Shoots With Bean Curd

Tue, 10 Mar 2009 01:50:39 -0400

This is another easy side dish to have with your Chinese night dinners. Note: if using fresh Bamboo Shoots boil in water for 30 minutes. Also soak mushrooms in wram water for 20 minutes -- posted by daisygrl64

Sweet Chile Tofu Fried Rice

Tue, 10 Mar 2009 14:53:00 -0400

We used extra firm tofu in this dish which is totally vegetarian. A nice change from the usual. Recipe loosely based on a Tyler Florence recipe. Very tasty! Great for a mid-week recipe.;) -- posted by Manami

Noble House Governor's Chicken

Mon, 16 Mar 2009 19:17:25 -0400

This is a recipe from my local Chinese restaurant. Yummy!! Light sauce stir-fry dish. -- posted by Celticevergreen

Szechuan Fried Eggplant

Mon, 16 Mar 2009 21:38:40 -0400

An easy Szechuan Fried Eggplant recipe. -- posted by daisygrl64

Japanese Spinach With Sweet Sesame Seeds

Thu, 26 Mar 2009 15:56:05 -0400

NOTE: Japanese mortar and pestle (suribachi and surikogi), The sweet flavor of the roasted sesame is most intense when ground -- posted by Mitakola

Miso-Garlic Broiled Eggplant

Mon, 30 Mar 2009 17:38:21 -0400

Every year I plant Japanese eggplant in my garden... my favorite way to eat it is simply grilled, then sliced with soy sauce and ground roasted sesame seeds. I was overwhelmed with eggplant last season, and had to "branch" out to other methods. This is a recipe my Japanese mom taught me. Make subsitutions at your own risk! :) I can only tell you this is great as written!!! -- posted by kittycatmom

Choy Sum in Oyster Sauce

Mon, 30 Mar 2009 17:45:30 -0400

A side for your chinese dinner. From my Chinese cookbook. -- posted by daisygrl64

Snow Peas With Toasted Almonds

Tue, 31 Mar 2009 10:45:16 -0400

From Bon Appétit (April 2009). -- posted by blucoat

Taiwanese Popcorn Chicken

Sat, 18 Apr 2009 17:08:05 -0400

if you've ever been to Taiwan, you've prob. had this at one point! if not, you're missing out! these are the approximate measurements i use, add more or less soy sauce to get your desired saltiness. sweet potato starch is used to coat the chicken to achieve the "street stall chicken" texture, if you cant find it you can use corn or potato starch but the texture will be different -- posted by kangningchang

Sauteed Green Cabbage

Tue, 21 Apr 2009 01:15:07 -0400

Adapted from a recipe by Michele Humes at Serious Eats. -- posted by DrGaellon

Noodles in Sesame-Soy Sauce

Tue, 21 Apr 2009 10:24:52 -0400

It tastes like something you might eat at a Chinese Restaurant but it's pretty healthy. Eat it as a side dish or appetizer. -- posted by *Bellinda*

Sesame Peanut Asian Noodle Salad

Thu, 23 Apr 2009 16:07:27 -0400

A fool-proof Asian noodle salad that always turns out perfectly. Dressing can be made up to 2 days in advance and stored in the fridge. -- posted by Pink Koru

Savory String Beans

Fri, 24 Apr 2009 17:00:06 -0400

Great green bean recipe. The only one my husband will eat. Spicy, savory, delicious. -- posted by schmme

Oriental Stir Fried Broccoli

Thu, 30 Apr 2009 01:37:02 -0400

A quick and delicious recipe from Chatelaine Food Express Quickies 2. -- posted by Dreamer in Ontario

Grandma's Japchae (Korean Mixed Vermicelli)

Thu, 30 Apr 2009 14:50:26 -0400

everyone raves over the japchae that my grandma makes for potlucks and parties. when i moved to denmark, she finally shared the recipe with me. it's a great spring picnic dish, just reheat a little bit before serving... although it's great cold as well. -- posted by mina kim

Sauteed Spinach With Sesame - Korean

Fri, 01 May 2009 03:04:47 -0400

This recipe is from Mark Bittman's "The Best Recipes in the World". I haven't made this yet; I'm just always looking for simple, tasty ways to eat spinach. Cooking time is just an estimate. This looks like it will cook up very quickly. -- posted by Debbie R.

Shrimp Gyoza

Tue, 05 May 2009 16:50:35 -0400

Tasty Japanese potsticker with a fresh seafood taste. You may wish to serve these with teriyaki sauce, but add ginger and scallions to your taste! -- posted by Chef #1258684

Fried Rice

Tue, 12 May 2009 00:48:36 -0400

A good way to use up leftover plain rice and extra veggies that doesn't take too long. This is my favorite fried rice recipe. -- posted by vpetite

Hot Garlic Eggplant

Tue, 12 May 2009 16:54:23 -0400

This recipe is from a March 1982 issue of Bon Appetit. It comes from the "Cooking Class" section and is from Hugh Carpenter who runs the Montano Mercantile in Santa Monica, California.For a variation, he suggests using shrimp instead of the pork. Add to wok just before serving and stir-fry about 1 to 2 minutes. -- posted by Leslie in Texas

Tempura Vegetables (Also Fish, Shrimp or Calamari Rings)

Sat, 16 May 2009 10:35:24 -0400

My daughter has been asking me to make tempura so I've been on the lookout for recipes. This recipe was found in the LCBO's Food & Drink Spring 2009 magazine. For the best results, make sure you don't over mix the batter. The beer and rice flour produce a delicate, crispy batter. This recipe only includes vegetables but you could also try fish, peeled shrimp or calamari rings. You can also experiment with other veggies. -- posted by Dreamer in Ontario

Eggplant Hunan Style

Wed, 20 May 2009 14:16:40 -0400

This is a delicious side dish to serve with your Chinese dinner if you enjoy eggplant. The recipe is from a January 1986 issue of Bon Appetit in the "Cooking for Friends" section. -- posted by Leslie in Texas

Kona K's Korean-Style Potato Salad

Fri, 22 May 2009 12:08:02 -0400

Many Korean restaurants serve this potato salad as "banchan" (the side dishes that accompany your meal). In my opinion, the key is the Kewpie Mayonnaise. It's pretty readily available at any Asian market. Although you can substitute regular mayo, I'd highly recommend using Kewpie. -- posted by Kona K

Dragon Noodles

Thu, 04 Jun 2009 10:22:19 -0400

This is my absolute FAVORITE when I go to Shakespeare's Tavern in Atlanta. It is served chilled but it has a bite to it so it is the perfect cool, but warm dish. It is very light like a salad almost. I like to trade out the egg noodles for thin spaghetti noodles. -- posted by DarlingNikki56

Chinese Sweet and Sour Cucumbers

Sat, 06 Jun 2009 03:17:38 -0400

This recipe comes from a cute little book I found at a thrift store. -- posted by CJAY

Nasu Dengaku (Grilled Japanese Eggplant With Miso Paste)

Mon, 08 Jun 2009 01:45:26 -0400

Our favourite food right now. -- posted by Wendys Kitchen

Sichuan Green Beans With 5-Spice and Pancetta

Mon, 08 Jun 2009 02:28:24 -0400

This classic Sichuan recipe for green beans gets an Italian twist when prepared with pancetta an Italian seasoning.:) I tweaked this recipe a bit here and there - originally found on the McCormick web site. These are great with any chicken, fish or steak dish with a nice bottle of wine relaxing! -- posted by Manami

Kona K's Korean-Style Steamed Egg Casserole (Egg Jjim)

Fri, 12 Jun 2009 02:04:57 -0400

My ultimate comfort food. Make sure to use a bowl that can be safely placed in a pot of boiling water. Serve with white rice (I like to mix my rice into the egg jjim). -- posted by Kona K

Sticky Rice Wrapped in Bamboo Leaves (Joong or Zhongzi)

Sun, 14 Jun 2009 21:49:52 -0400

A soy-free version of the Chinese Sticky Rice dumplings wrapped in bamboo leaves, known as Joong, or Zhongzi that are traditionally eaten in late Spring for the Dragonboat Festival. You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have ingredients my son can't have. Usually these have dried shrimp or scallop, mushrooms, nuts, soy sauce, 5-spice powder, chinese sausage and egg, but yummy as they are, these all make my son itchy, so I improvised! Special thanks to W.K. Leung for his pictorial description here: http://forums.egullet.org/index.php?showtopic=88644 You may want to see the pictures of the various packages he uses. If you don't need to avoid all those ingredients, you'll probably want to follow his recipe, as this one is a little bland (shhh, don't tell my son...) Wrapping the dumplings is tricky - I had to watch a few different videos, and even then, my first one took about 20 minutes! Eventually I figured it out. My best ones ended up as somewhat rectangular pyramids, rather than the tetrahedrons I usually see. This is a fairly time-consuming project, most families make it a group activity! Preparation time below is for one person doing it all herself for the first time, with a little "help" from my little man, and does not include overnight soaking time. -- posted by vancouverlori

Corn With Tomatoes and Edamame Beans

Mon, 22 Jun 2009 12:28:51 -0400

We especially like this tasty side dish from "Quick and Easy Chinese" by Nancie McDermott when served alongside spicy pork or shrimp dishes. As written, this is a fairly mile dish. We like spicy foods - "Optional" ingredients are my additions. -- posted by dianegrapegrower

Sweet-Sour Instant Radish Pickles

Fri, 26 Jun 2009 02:07:07 -0400

From Just Bento.Time required: About 5-10 minutes to wash and prep the radishes and put them in the pickling mix. Several hours to let them mature in the refrigerator. -- posted by dicentra

Grilled Japanese Eggplant With an Asian Vinaigrette

Mon, 06 Jul 2009 16:10:02 -0400

High in fiber and low in calories, grilled eggplant makes a great addition to your main meal. COOK'S TIP: For an alternative serving suggestion, marinate the eggplant overnight in the vinaigrette described below, grill until lightly brown, and serve on crusty rolls topped with Montrachet goat cheese slices - DELICIOUS! -- posted by Feast Your Eyes!

Glazed Green Beans

Thu, 09 Jul 2009 13:23:36 -0400

I don't see this here, so I'm posting it. From A Taste of Tradition -- posted by Recipe Junkie

Cool California Sesame Shiitake Noodles

Fri, 10 Jul 2009 11:39:32 -0400

"California is known for trend-setting cuisine and much of that is based on the culinary influence of its citizens, including a large Asian population. Heres a simple take on a cold noodle salad. Add baked tofu, chicken or shrimp if you wish, but its delish as is!" Recipe from Whole Foods website. NOTE: I just made this delicious recipe. I only used 4 oz of noodles and then added WAY more veggies (cooked broccoli slaw and sliced baby bella mushrooms). I also added 2 T of peanut butter which I highly recommend. Served ours WARM (instead of cool) with some shrimp on top. -- posted by JanuaryBride

Cold Chinese Noodles

Thu, 16 Jul 2009 14:12:21 -0400

Very good simple cold noodles. No peanuts used here. A delicious sesame flavored dish. I LOVE cold noodles and these really satisfy me. Use Shrimp in place of the chicken and ham! -- posted by AprincessMOM :O)

Spicy Green Bean Stir Fry

Mon, 10 Aug 2009 10:35:05 -0400

An amazing whirl of spicy chili pepper and green beans in this delightful asian dish. -- posted by fatefellshort0626

Chicken Fried Rice

Wed, 12 Aug 2009 15:03:42 -0400

I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste. -- posted by Sue L

Glazed Chinese Long Beans(Or Green Beans)

Mon, 17 Aug 2009 02:19:06 -0400

Delicious, bold flavors from Aaron McCargo on Big Daddy's House! If you can't find long beans, use regular green beans, and feel free to cut them into bite size pieces if you like. I changed it just a little. Enjoy! Try this with asparagus! Yum! -- posted by Sharon123

Anna's Tuna Soboro (Quick and Easy!)

Mon, 17 Aug 2009 02:23:28 -0400

Soboro is a salty-sweet Japanese dish that is used in many ways - you can put it into onigiri, serve it over rice, stir-fry it with veggies, or put it into scrambled eggs. It keeps in the refridgerator for a week and can be frozen, so you can easily make more than you need and have an easy meal later in the week. It seems that in Japan, they consider it a condiment. This is tuna soboro - there are different soboro recipes for different types of meat. I cannot take credit for this recipe - annathered at wordpress originally posted it on the web. -- posted by freakingdork

Chinese Eggs and Tomatoes

Fri, 21 Aug 2009 12:11:48 -0400

This classic Chinese dish is so simple, but full of flavor! It's one of my favorites, and I order it with nearly every meal in China. You can have this as a side dish, or even a main dish over rice. There are a few different ways to make this; but this way is my personal favorite. Don't be afraid to throw in some ground pork, cumin seeds, more or less eggs or tomatoes, etc. I will frequently drizzle sesame oil on top of the finished dish. -- posted by Mrs.R

Healthy Vegetarian Fried Rice

Tue, 01 Sep 2009 15:08:29 -0400

I found this gem of a recipe in my mom's old wooden recipe box years ago -- posted by GingerlyJ

Spicy Broccoli Stir-Fry

Thu, 10 Sep 2009 15:05:18 -0400

I am your basic broccoli-hater, but I love this dish! I found it in a cookbook I no longer own and cannot remember the name of, so I don't know to whom the credit goes. Its fabulous as an oriental side dish. -- posted by Oh!Susannah

Chinese Garlic Flavor Eggplant

Wed, 16 Sep 2009 14:08:02 -0400

http://www.chinesefooddiy.com/Lowfat_Eggplant_Garlic_Sauce.htm -- posted by Ms. Carolina

Korean Seasoned Potatoes (감자 조&

Thu, 17 Sep 2009 14:44:03 -0400

This is a traditional side dish for Korean meals. -- posted by Andy Wold

Chargrilled Eggplant With Miso

Wed, 30 Sep 2009 01:11:35 -0400

Another eggplant recipe. -- posted by Wendys Kitchen

Japanese Eggplant With Miso

Wed, 30 Sep 2009 01:23:40 -0400

Found this online. -- posted by Wendys Kitchen

Asian-Style Scallion Pancakes

Fri, 09 Oct 2009 17:04:40 -0400

Yummy Asian pancakes and a delicious dipping sauce of sesame oil, sugar and soy sauce. My mother used to make these for me when I was a little girl. I recently found this recipe in the October 2009 Food Network Magazine. Prep time includes chill time. -- posted by Crafty Lady 13

Quick Kimchi

Fri, 09 Oct 2009 17:09:42 -0400

This is from Yoga Journal, October 2009. Kimchi boasts high levels of good bacteria (probiotics) due to its fermentation process. This is a variation of traditional baechu kimchi. Cooking and prep time reflect fermentation process. -- posted by yogiclarebear

Ramen Delight

Wed, 14 Oct 2009 14:20:38 -0400

Take your 20cent ramen package lunch to a whole new level! You'll never scoff at that package again. -- posted by CabreraBunch

Easy Chinese Egg Fried Rice

Tue, 20 Oct 2009 13:11:44 -0400

Something quick for breakfast using leftover rice from the night before. My Ayi (Chinese for "aunt," home help in China) taught me this easy recipe. I never realized until now how simple and tasty fried rice could be. -- posted by ShowShanti

Gomae - Japanese Style Spinach Salad

Mon, 26 Oct 2009 12:18:52 -0400

This is Chef floWers version of Spinach Gomae. It's a side dish I often ordered at my favourite Japanese restaurant (before it closed down.) I found a visual version on you tube and since I couldn't find a recipe on www.recipezaar.com I thought I would add it to Zaar's collection. We all love this salad and my daughter can eat the whole serving (if I let her). I often double the recipe, so she can have extra greens, well it worked for Popeye The Sailor Man. Ayyye -- posted by Chef floWer

Steamed Tofu With Egg

Wed, 28 Oct 2009 10:02:24 -0400

Simple dish to make - Found it from another website healthy chinese recipes and tried making it. -- posted by Chef #1428523

Kimchi

Thu, 05 Nov 2009 08:41:58 -0500

This is a recipe for a basic napa cabbage kimchi. I have been making different kinds of kimchi for the past several years. It has taken several batches to find the right combination that my family likes. While it is much easier to just buy it from the korean market, there is nothing like homemade kimchi that is made with love and care. This is a rough recipe. Making kimchi is a method, not a strict recipe. Also, please note that it is important to find the best ingredients you can find. Mediocre ingredients lead to mediocre results. I find that the overnight salting is less wasteful and keeps the kimchi crunchier longer. It sounds like it takes a long time, but active prep time is probably about 1 to 1 1/2 hours since the cabbage does a lot of the work while you are sleeping. -- posted by grace chang

Warm Tofu With Spicy Garlic Sauce

Mon, 30 Nov 2009 00:09:04 -0500

This is gently simmered tofu topped with a stir together sauce, commonly called banchan. It would make a great vegetarian course served with rice.You will want to eat the sauce on everything! Adapted from Gourmet magazine(March 2009). -- posted by Sharon123

Japchae Korean Noodle With Vegetable

Mon, 14 Dec 2009 01:44:23 -0500

My slightly sweet version of the vermicelli noodle loaded with veggies and meat (optional). Delicious as a main course with rice and kimchi or as a banchan (side dish) to complement nearly any Korean meal. I adapted it from Maangchi to suit my taste. *Please see directions for notes on ingredients* -- posted by Emily Han

Korean Seasoned Potatoes

Tue, 15 Dec 2009 11:21:19 -0500

A traditional side dish for Korean meals. Simple and fast to prepare - they go with almost anything! -- posted by Madtown Beatdown

Daikon Kimchi

Mon, 28 Dec 2009 23:42:31 -0500

From the NY Times. -- posted by dicentra

Left over (Leftover) Fried Rice Latkes or Pancakes

Tue, 29 Dec 2009 02:09:12 -0500

I had a lot of fried rice left over from a big Chinese feast I made and needed to change things up a little. I made these little pancakes and the family loved them. They are nice and crispy on the outside and soft on the inside. We dipped them in duck sauce but I'm sure dumpling sauce, mustard or any combination of your favorite would be great. They are yummy by themselves too. These could also be good hors'd' oeuvres as they are passable as finger food. My serving size may be off since I didn't really count how many I got and I made 2 + batches anyway. This easily doubles if you happen to have more left over. You can use 1 egg for 1-2 cups of rice. The point is just to get it to all stick together. -- posted by Ilysse

Korean Sauerkraut - Kimchi

Sat, 02 Jan 2010 09:45:26 -0500

From my yahoo group. -- posted by dicentra

Hung's Clay Pot Rice

Wed, 06 Jan 2010 21:04:44 -0500

Recipe by Hung Huynh, a student at the Culinary Institute of America in Hyde Park, New York was a Top Chef winner. Hung Huynh learned to cook with the Chinese trinity - GGS = ginger, garlic and scallions. He uses all three here to flavor this earthy, mushroom-and-bacon-studded clay pot (without the clay pot) rice.;) It was fun trying this type of rice in the dining room and seeing the people's reactions - they either loved it or weren't convinced by it.From: Top Chef Winner's Tips, Hung Huynh - publlished 02/2008 edition of F&W Magazine.There is an hour soaking time for the raw rice.It makes a nice side for chicken or fish - we tried it with chicken tenders (lightly seasoned and done on the grill) and sweet peas.:) -- posted by Manami

Electric Skillet Fried Rice

Thu, 14 Jan 2010 11:52:01 -0500

A simple Chinese fried rice that can keep warn in an electric skillet and perfect for a buffet. -- posted by Erv Kosch

Asian Slaw, a Raw Food Recipe

Thu, 21 Jan 2010 17:23:07 -0500

This zesty, flavorful slaw is also healthy and nutritious. The slaw is served cold, and cooking time in the recipe is refrigerator chilling time. -- posted by originalTgirlz

Bok Choy With Thai-Style Dressing

Tue, 26 Jan 2010 14:11:09 -0500

This dish is a good accompaniment to all asian style dishes. -- posted by English_Rose

Sweet Somen Noodles

Fri, 29 Jan 2010 08:40:30 -0500

I add this to the somen noodles I serve my Taiwanese Spaghetti recipe with for a little extra sweetness. Found this recipe off the internet from someone who would eat the somen noodles made this way alone (kind of bland in my opinion, but you can eat it that way, too). This noodle can be served cold or warm, depending on preference. Cooking time is the time it takes to boil the somen noodles -- posted by Fluffkins

Cabbage Spring Rolls

Mon, 08 Feb 2010 10:26:24 -0500

A vegetarian recipe for spring rolls that will satisfy any craving for Chinese! While this recipe requires some advanced preparation, it does make a number of servings which can then be frozen and prepared at a later date. -- posted by Lizz Clements