For the Superbowl last weekend I made these pork dumplings. They are quite easy to put together and make a good party dish. I had to mess around with the dipping sauce a bit because the first attempt came out too vinegary. This is a good dish to make if you are having a few people over, it’s even better if they want to pitch in and help put the dumplings together! Enjoy!
I have become a big fan of using rice noodles in Asian dishes. They are much lighter than pasta and have a great soft texture. I mostly use them when I make pad thai. However, last night I decided make a new dish using rice noodles. This dish is based off of the hot pepper noodles recipe from Bon Appetite. I was a bit skeptical of this dish when I started making it. I thought it would be overwhelmed by the chili garlic sauce but the sauce had a subtle heat and great flavor. The oyster sauce, soy sauce,ans chili sauce blend well together. This quick and easy dinner is great to make during the week. Enjoy!
I was in the grocery store last week and saw that they had some soft shell crab. I bought a few and decided to fry them up for dinner. I decided to go with a simple tempura style batter. The batter was very light and turned out much better than I thought it would. The next time I make this I would try to incorporate some panko bread crumbs into the batter. I also threw together a nice Asian coleslaw to serve with the crabs. You can find the recipes below.
I had a few crabs left over and decided to make a soft shell crab sandwich the next day. The coleslaw worked well with the crab and I made up a nice wasabi soy mayo to put on the bread. It turned out to be a great way to use up the left over crabs. Enjoy!
Last weekend I made some deviled eggs for Easter. Instead of making classic deviled eggs I decided to put a twist on this traditional Easter dish. For the first set of deviled eggs I spiced them up with some Siracha hot sauce and garnished them with thinly sliced scallions. These eggs with an Asian twist are a good change up from the classic. The Siracha is not overpowering and gives the eggs a subtle heat. For the second set of deviled eggs I added an avocado into the mix. These eggs were a big hit and gave a nice change of color to the egg plate. You can find the recipes for both below. Enjoy!
I found a recipe similar to this in Cooking Light Magazine, I tweaked it a little but it still stays true to the original. This recipe is a bit tedious to prep but very simple to cook.
To put rolls together place 1 steak slice on a cutting board and place 3 pieces of green onion and 3 pieces of red pepper on steak then roll. Place completed beef rolls on baking sheet.
Then coat grill pan with cooking spray then heat pan over medium-high heat. Place beef rolls in pan, seem side down and cook for 3 min. Then turn and cook for an additional 3 minutes. While beef rolls are cooking bring reserved marinade and remaining rice wine vinegar to a boil and reduce by about half. pour sauce over rolls then serve.
This recipe is great to make for game day. They are bite size and offer an alternative to wings and a six foot hoagie. For full recipe see the link below, Enjoy!
I recently experimented with creating an Asian inspired sauce for chicken. I was surprised at how this sauce turned out, reducing the soy sauce brings develops a very savory flavor in this sauce and the addition of the garlic chili sauce lends a nice heat. The only downside to this sauce is that it is a bit thin, to fix this you need to add some flour to bring it to your desired consistency. You can serve this dish with Spicy Ginger Noodles and snow or snap peas.
I have wanted to try this recipe for a while now but could not find banana leaves to wrap the fish in. I gave up on finding banana leaves last night and improvised by just wrapping the fish in tin foil, in the future I will make this dish with the banana leaves and upload new pictures becasue this picture does not do the dish justice. The ginger soy marinade on the fish gave a subtle flavor that carried throughout the dish and complimented the garlic chili oil that is poured over the fish at the very end. When picking a chili to use in the oil find one that is tolerable to eat. There are big pieces of pepper all over the place and you do not want to make it too spicy to eat. The recipe called to deseed the pepper but I left the seeds in one pepper and removed them from the second one to give it a bit more kick. I would recommend making this in the summer when it is warmer out, it has a great tropical feel to it.
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