Nun Seonjae’s popular cooking class has over 2,000 on waiting listAbout 40 middle-aged women and a few men were all eyes and ears as Buddhist nun Seonjae related to them how she refused to cook at Hotel Shilla when treated like a regular cook. “Temple food is not some random cheap food. I told them
Chinese deep-fried eggplant tossed in a sticky black bean and garlic sauce
We profile the 5 best dim sum restaurants in Los Angeles, according to Chowhound, Yelp, Reddit and local restaurant critics.
These Crispy Scallion Pancakes were inspired by those I had in the Taiwanese night markets during my latest trip. They do take some time and effort to make but it's so worth it! You also get to add much more scallions, especially if you're like me who LOVES scallions.
Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!!!
If you want to scale up the recipe, double the ingredients to make a larger batch.
Savory banchan made with scrambled eggs with finely diced carrots and green onions! Such a simple and easy recipe that's packed with protein and veggies!
These Chinese Chive Pies or Pockets 韭菜盒子 have a very crispy exterior but really chewy dough inside. It's filled with a mix of chives (of course), veggies, and vermicelli noodles! They're wrapped in homemade wrappers and I really think freshly made dough makes a BIG DIFFERENCE. Freshly made wrappers from homemade dough turn out so much chewier, they also don't easily break apart when you fill them with your choice of veggies and noodles.
Vegan black pepper tofu is a delicious dish adapted from classic Chinese recipe. It's quick to make, full of flavour and texture, filling and gluten-free.
Potstickers are basically dumplings that are pan fried to create a crispy crust. I then poured some water to cook them in steam, to create a crisp yet chewy exterior for that really satisfying bite. They're filled with a mix of tofu and vegetables then enjoyed with some homemade dipping sauce.
It is hard to believe now, but the Japanese only started consuming meat about 150 years ago. Before this, traditional Japanese cuisine consisted solely of pescatarian and vegetarian dishes. In this roundup, I have curated 15 exquisite vegetarian Japanese dishes, from traditional to contemporary vegetarian twists!
I hadn't made these fantastic dumplings for quite a while, so I thought I'd make a new batch. This recipe makes a TON of dumplings - the filling ended up
This Korean Braised Tofu (Dubu Jorim) is lightly pan fried then braised in a super flavorful, soy-based sauce!
These Rice paper wraps made dumplings are crispy outside and little chewy inside. They are loaded with vegetables, gluten-free , and super yummy! They make a great finger food, side dish, or party appetizer!
One of my favorite Japanese dishes, Agedashi Tofu - Japanese Fried Tofu. A sweet and savory sauce poured over crispy, golden brown tofu.
Vegan scallion pancakes are easy, tasty and make a great vegan or vegetarian appetizer or side. The technique may look tricky, but it's actually very easy!
Homemade Tofu and Chive Wontons filled with homegrown garlic chives from my garden! I used frozen tofu that creates this much meatier texture. I boiled my wontons but you can also steam or even deep fry yours. I served my wontons with an aromatic chili broth.
The perfect little foraged appetizers- wild field garlic pancakes! Like scallion pancakes, but you don't need to pay for scallions.
A collection of authentic Chinese recipes featuring dumplings & wontons. From homemade wrappers, folding methods to dipping sauces, it covers all aspects.
Homemade Tofu and Chive Wontons filled with homegrown garlic chives from my garden! I used frozen tofu that creates this much meatier texture. I boiled my wontons but you can also steam or even deep fry yours. I served my wontons with an aromatic chili broth.
This mushroom cheung fun recipe is a vegan version of one of my favorite dim sum dishes. Stir fried mushrooms are seasoned with teriyaki sauce and wrapped inside a soft and silky rice noodle sheet.If possible, use a scale to measure the flours to get an accurate measurement. The starches, especially potato starch, cake easily, so it might be difficult to get a precise volume measurement. That said, I have provided volume measurements in Note 2, using the spoon-and-sweep method of measuring flour. I originally published this recipe in September 2019 and made a few modifications to the preparation method for the filling.
Originally created as shojin ryori (Buddhist vegan cuisine), Ganmodoki are delicious Japanese fried tofu patties with hijiki seaweed, shiitake, and edamame. Crispy on the outside yet soft and fluffy inside, freshly made ganmodoki are irresistible! {Vegan Adaptable}
These delicious and easy vegan potstickers are the perfect party food. Wow your guests with the spicy chilli sauce that goes alongside them.
Crispy fried eggplant coated in a sweet garlic sauce, stir-fried with chili pepper, onions, and tofu, served over a bed of jasmine rice, topped with crunchy fried garlic.
Spiced Bombay Yuca (Cassava)
There are a few dishes which come to my mind instantly when I think Asian. They are dim sum, steam fish and miso soup. Dim sum are too complicated and covers a wide spectrum to be making at home. Steam fish is what I live on; we’ve mastered the execution of a perfect branzino or trout in the convection steam oven. See an earlier post. On the other hand, a basic miso soup is what everyone should get acquainted to before going off to college. A homemade miso soup is a no brainer. Furthermore, it beats anything similar that comes in a plastic bowl, aluminum can or a bag of instant noodle. I’m not the only one saying that. Mark Bittman is quoted to say: “With all due respect to packaged ramen, this is probably the best “instant” soup there is.” Making it is like making tea. Start with boiling some water. Then add in the miso paste. In its simplest and traditional form, add cubes of soft tofu and slices of scallion. It’s simple to do even for the infrequent homecooks. When you’re in the mood of something more substantial: add your favorite protein and other vegetables: bean sprouts, […]
Finding your way around a yum cha menu can be tricky, but stylist & foodie Jono Fleming's Taiwanese heritage means he is perfectly placed to demystify the dumpling. Here he also shares his own favourite family recipe.
Yachae Jeon 야채전, which literally translates to vegetable pancakes, are Korean vegetables pancakes that can easily be customised to your liking. For my version of Yachae jeon, I used a mix of zucchini, sweet potato, carrots, onions, and scallions but you can also use vegetables such as bell pepper, cabbage, etc.I also made my own dipping sauce to pair with this vegetable jeon or vegetable pancake.
Hello! I am glad to see you again. I will update this blog for the first time a week. Today I will show you how to make "Gyouza".Gyouza is Chinese dumpling.It is baked ground meat wrapped in the skin.I used mushrooms instead of ground meat.This is a tasty and delicious! ingredients for 1 person 3 mushroom 1/3 Japanese leek(about 1oz) 1 piece garlic 1/2tsp soy sauce 2tsp Potato starch 5 gyouza slkins 2tsp Sesame oil Please chop Mushrooms, Japanese leek and garlic. Mushrooms and soy sauce into a bowl. Please hand massaging it. Please hold it by hand.Put the mushroom soy sauce to taste like this. Here in addition to Japanese leel,garlic and potato starch, mix well please. Please wrap it in a gyouza skin. Heat the oil to burn it, pour a little water.The amount of water is about 50cc. Please cover the pan,and heated until no water. Now ready! Please eat whith your favorite sauce.I like a mixture of soy sauce and vinegar.This is really delicious Gyouza! Please try! This blog is updated once a week, in the right side, I will briefly introduce my Japanese blog recipe.Please come and enjoy! See you next week! I am also sending information on face book. The Japanese Vegetarian Kitchen ファンページも宣伝する
Tuna Gyoza with red pepper
Buddhist nun and temple chef Jeong Kwan recently visited New York from South Korea to cook a temple-style luncheon at Michelin-starred restaurant, Le Bernardin.
House of Dumplings Warehou dumplings with karengo pastry.Vicky Ha is the powerhouse behind the fabulous House of Dumplings, bringing a fresh approach to this classic Asian food. Her authentic dumplings have become a firm favourite at the Wellington Night Markets. The Hong Kong-born cook is one of the stars of a new cookbook celebrating the flavours of Cuba Street. She shares her recipe for fish dumplings with karengo seaweed here. Photos: Fortyfive Design Studio Makes 20 dumplings Dairy free INGREDIENTS Wakame and karengo pastry: 2 tbsp each of karengo and wakame(we recommend Pacific Harvest) ¾ cup boiling water 2 cups
金鼎轩 Jin Ding Xuan Restaurant is fame of the famous 24 hours dimsum restaurant in Beijing. I always go to the one near YongHeGong Lama Temple...
Delicious and tender Dashimaki Tamago is an iconic dish that makes a perfect side or snack. This Japanese rolled omelette is flavored with dashi stock and Japanese condiments creating the ultimate umami bomb!
