My garden is BOOOOOMING. It’s September and temps are nearing 100F. UGH. But hey, like grandma always said, when life hands you a crap ton of vegetables, make pickles…and slaw…and…

Considered to be the National Dish of Lao and for good reason this salad is simply scrumptious and can be made with any type of protein you like!

Learn how to make mango chutney at home with this homemade mango chutney recipe. Great with a curry but also perks up an oozy cheese toastie – it's so good!

Recipe video above. Sesame Noodles tossed in a wicked Asian Sesame Peanut Dressing! Terrific served at room temperature or warm, this is a great side dish. Or turn it into a complete meal by adding shredded salads like carrots, cabbage and bean sprouts, and how about some shredded chicken too? Serves 6 - 8 as a side.

Prune Mui is an unique Hawaiian dried fruit local snack. It is basically marinaded dried fruit. This is one of those local favorite with Chinese root. Mui in Chinese refers to preserved fruit. The fruit consist of prune (of course), mixture of dried fruit such as apricot, cherry, dried berries. One of the key ingredient is "Wet lemon peel" it is preserved lemon. You can get it in a bag in Hawaiian on the snack isle. It is not available here, so I need to make my own. With not all the ingredients are ready available on mainland, I adapted this recipe to what we can easily find in the grocery stores. I also have to adjust the method a little for our winter season here. Prune Mui is very popular around the Holidays, great to share with friends and family. Give this a try! I made my own preserved lemon here. It is very simple, just need some patience. Recipe is included at the end. Hawaiian Prune Mui (Marinaded dried fruit snack) 1 lb dried pitted prunes 1 lb dried apricot Make 3 cups of dried fruit of your choice: Suggestion: dried tart cherries dried blueberry cranberry candied ginger, but into small pieces. 1 Preserved lemon 5-6 preserved Kumquat (optional) 2 cups brown sugar 2 tbsp Hawaiian Alaea salt (red salt) 1 tsp Li Hing powder 1/2 tsp five spice powder 1 tsp whole cloves Juice of 1 lemon 2 tbsp whisky, scotch or brandy Directions: Chopped preserved lemon into small pieces, make sure all the seeds were removed. Set aside Add brown sugar in a large bowl, add Hawaiian salt Li Hing Powder Five spice powder Add all the dried fruit Top with the preserved lemon, mix well. Drizzle with lemon juice. Mix well Add clove Top with whisky, make sure everything is mixed it and all the fruit is coated with the seasoning At this point, we can pack the fruit into a large sterilized jar or jars. Let the fruit sit at room temperature for 2-3 days, the sugar will start to melt and combine with the fruit. Since I am in MN and we are in the middle of the winter, the sugar will not melt in this temperature. Here is the alternative method Transfer all mixed fruit to a large pot over low heat till the sugar melt Pack the fruit into the jar once the sugar melted and the fruit is well combined Pack the fruit into 1 large jar, or 4 pt size jars. Let the fruit "sit" for 2-3 days to develop the flavor. The fruit will be sticky with a sweet and salt taste. Traditionally, you don't need to refrigerate this since it is dried fruit, however if you live in a humid climate, I would store the jar in the fridge. You will find the Preserved lemon recipe next. Enjoy Aloha

Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic - with very little effort. Think - pumpkin soup with Thai Red Curry vibes. It's so good!See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.

Here’s a really easy and comforting Easy One-Pot Vegan Spicy Miso Ramen with a rich and umami-packed silky broth.

Jade Noodles- vegan soba noodles, loaded with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable. | www.feastingathome.com

Recipe video above. These noodles tossed in a sticky savoury sweet sauce originates from Indonesia but is also popular in Malaysia. With chicken, prawns, vegetables and the signature egg ribbons, it's pretty fully loaded! They're commonly made by street vendors with instant noodles which give it the familiar crinkly noodle look, but feel free to use any noodles you want. (PS Ketchup is authentic!)

Indonesian Bakwan Sayur is a delicious vegetable fritter that makes a lovely appetizer. They are crispy and light and best served warm right out of the fryer. They are sort of like a vegetable tempura

With the dizzying array of tofu types out there, it's worth learning your soft silkens from your medium blocks. Here's a guide to identifying, shopping for, and preparing just about every kind of tofu you'll find in stores.

Japchae or chap chae is a popular Korean noodle dish made with sweet potato noodles. Learn how to make japchae at home in 30 minutes. Easy japchae recipe.

Living in Richmond, I am blessed to have an all access pass to Southeast Asian Cuisine. Alas, SE Asian cuisine is not known for it’s low carb-ness, so I am constantly thinking and looking up…

Recipe video above. Any vegetables are totally scoffable when they're smothered in a tasty Chinese gravy! Use any veg you want - just add them according to the cook time (hard veg in first, leafy veg in last). For a quick hit of protein, toss in some cubes of firm tofu. For a chicken version, use this Chicken Stir Fry. Recipe works with Charlie - see Note 4.

This is a very simple recipe for preserved lemon that I adapted from a Greek recipe. The classic Hawaiian/Chinese method is a bit more work and with our winter here, I need to make it simple with no sunshine! Here is the original recipe for Hawaiian Wet Lemon Peel. I am using Meyer lemon, I love the flavor and this is closest to the classic Asian lemon we have in Hawai'i. You can use the lemon everyday cooking, with chicken or fish. I don't make this often, it's very simple, I should have some on hand. It's a great ingredient! It's great with soar throat, just put a couple slices in hot water, let it steep, enjoy the lemony salty drink Preserved Lemon & Kumquat 2-3 Meyer Lemon 5-6 Kumquat 1 lb Hawaiian course sea salt Directions: In a large bowl pour boiling water over the lemon and kumquat. the purpose is to remove the "oil" from the skin. Let the fruit sit for 5 mins. Drain and add 1/2 cup of salt Rub/massage (Lomi lomi) the fruit with the salt Pack the fruit in a sterilized wide mouth jar, by alternating the salt and the fruit Place a piece of waxed paper between the cover and the jar. This will prevent the metal cover from rusting. Rotate the jar every few days. You can lay it on the side and roll it. Let it sit for 5 weeks. The salt will start to melt. Post note: I forgot to mention, you may have leftover salt once you used you lemon. I do keep the leftover salt in a airtight plastic container. Mr Wonderful loves using the salt in his Margarita, and I use in my cooking, especially with seafood or chicken. Store the salt in the fridge. I usually start over with new jar and salt whenever I make a new batch! Enjoy Aloha

I was surprised to receive a couple of emails regarding the Num Jim Jaew from Siam Nara, asking me for a recipe. The funny thing is; I've made this a couple times, and actually took photos when I made this...

Delicious and crispy Asian BBQ brussels sprouts made easily in the air fryer or oven! A veggie side dish that's full of flavor. I certainly have been making the most of brussels sprouts season. To be honest, I eat them all year long. However, they're the best this time of year. I always look for

Full of tasty flavors, simple to make, and on the table in under 45 minutes...delicious and fun!

Nyob Zoo Foodies! Today, I’ll be showing you all a very delightful and simple bamboo shoots larb/laab. Yes! Bamboo laab! 🙂 When…

A simple curry paste gives this northern Thai-inspired Chicken Khao Soi soup surprising depth of flavor.

Pork Larb is a Southeast Asian meat salad from Laos that only takes minutes to make. If you've never had this quick and easy pork larb, you HAVE to try it!

Crispy Kung Pao Cauliflower. Cauliflower battered and baked and tossed in spicy kung pao sauce. Super hot Appetizer for gameday. Vegan Recipe. Can be gluten-free with gluten-free breadcrumbs. Double the kung pao sauce for larger cauliflower or to serve over rice.

Miso Soup is a Japanese soup made with miso paste, tofu, seaweed and dashi broth. Easy and authentic homemade miso soup recipe that takes 10 mins to make.

Pansit also known as stir-friend rice noodles with chicken, pork, cabbage, celery, and carrots. It's perfect for any occasions or any potluck you go to.

Recipe video above! The famous Thai Soup, made at home, and it's honestly the real deal!! See recipe notes for shortcut using frozen peeled prawns/shrimp. Also, CHOOSE from classic clear Tom Yum (Tom Yum Goong Nam Sa) or the creamy Tom Yum version (Tom Yum Goong Nam Khon)!

Today I'm going to show you how to make a Korean street snack called yachae-hotteok. Yachae means "vegetables" in Korean, and hotteok are pancakes usually stuffed with sweet stuff and nuts. But in this case they're filled with savory noodles and chopped vegetables. I love the crunchiness of the...

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