Archive for the 'Asian' Category

West Tisbury Farmers Market

Published on August 10, 2011 in Asian, Field Trips, Shopping and Travel. 0 Comments

On our recent trip to Martha’s Vineyard, we stopped by the farmers market in West Tisbury, which is open on Wednesdays and Saturdays in the summer months and has been running for an impressive 37 years. Everything is island-grown and/or made, including the alpacas, which apparently are for sale but only in sets of three as they are pack animals. Good to know.


We weren’t lucky enough to see any alpacas as I think the alpaca vendor is there on Saturdays, but we managed to sample and buy a few goodies. We really enjoyed Good Tastes’ fresh-squeezed juices, the jalapeño pepper jelly from New Lane Sundries and fresh corn on the cob.

Of course, I had to sample the vegetarian egg roll from the Egg Roll Lady, as there was a lot of talk about it on the Chowhound boards. And I really wanted it to be good because of her immigrant-makes-good story. Unfortunately, while nice and crispy in texture, the actual flavor was a bit bland as the filling was mostly cabbage without much seasoning. The cold summer roll with curried tofu was more flavorful, but I was a little disappointed.



Overall, the market was pretty low-key with some gorgeous produce and even more beautiful flowers, particularly the zinnias that filled the entire bed of a pickup truck (the owner even invited me to climb into the cab of the truck, as she claimed this was the best angle to shoot from!).

Maybe it’s because I have such fond memories of going to the farmers market with my mom on summer Saturdays — where you could not only get the freshest fruits and veggies, but also homemade clothes for your Barbie (what, your farmers market didn’t have that?) — or maybe because you know you’re supporting local farmers and craftspeople, but farmers markets are just happy places. You’re strolling, noshing, hanging with your family and just enjoying a beautiful day. And this was just that kind of day. Perfect.

Tofu Curry

Published on March 3, 2011 in Asian, Grains + Rice, Thai and Tofu + Tempeh. 0 Comments Tags: , , , , , , .

This is a nice and easy recipe from my mom that’s really yummy. What I like about it is that you can really add whatever you have into it — I usually use red peppers and mushrooms, but if you want to add whatever’s fresh at the farmer’s market, say zucchini or eggplant or those little baby corn on the cob things (you know, the ones Tom Hanks nibbles typewriter-style in Big), have at it. It’s flexible. We like that.

NOTES:
This recipe calls for your basic curry powder, but if you want to do a Thai version, substitute about 1-2 tablespoons of a Thai curry paste in place of the powder and garlic. If you want to make it spicier, just whisk in more after you’ve added the coconut milk. And use some basil leaves instead of cilantro.

Suffice to say, you’ve got options. Always a good thing.

Tofu Curry

1 block firm or extra firm tofu
2 tablespoons canola oil
1 onion, diced
1/2 red pepper, chopped
2 cloves garlic, minced
A generous handful (about 6-8) mushrooms, sliced (I used cremini, but whatever you have)
1 tablespoon curry powder
1/2 cup nuts, chopped (preferably cashews)
1 13.5 oz/400 mL can light coconut milk
2 tablespoons soy sauce
Cayenne pepper to taste
1 tablespoon cilantro, roughly chopped

Press the tofu between several layers of paper towel and place a few heavy cans or pot on top (definitely don’t use a Brita pitcher that you’ve just recently filled with water. That would be really unwise. Especially if it tips over and spills a gallon of water everywhere. Just FYI).

Cut the tofu into 3/4″ cubes and brown in a sauté pan on medium heat (or in the oven at 350ºF/180ºC). Heat oil over medium heat and cook the onions until browned, about 8 minutes. Add the peppers and garlic and cook for a couple minutes. Stir in the curry powder, followed by the nuts and cook for another minute. Add coconut milk, bring to a boil, and reduce heat to medium. Add tofu and cook for another few minutes. Stir in the soy sauce and cayenne. Taste for seasoning.

Serve with brown rice and garnish with the cilantro.

Glazed Tofu with Bok Choy

Published on February 11, 2011 in Asian, Main Courses and Tofu + Tempeh. 0 Comments Tags: , , , , .

NOTE:
I originally wrote this post when we were living in Buenos Aires, but somehow I never took photos, so it’s been languishing in my drafts pile. Well, as part of my recent health kick, I’ve pulled this recipe back out and let me tell you, I’m so glad I did. It’s delicious — a great mixture of crunch and creaminess, tang and sweetness. And it’s healthy without being bland. It’s kinda jazzy. And while technically, the tofu is the main attraction here, it’s the bok choy that I’m really crazy about. It’s just so good. I really do love a nice substantial green.

Also, unlike my BsAs experience, I have more than one sauté pan here in NYC, so this dish is actually quite quick and easy (although it does dirty two pans, and you know how I hate that).

Anyway, I thought I’d keep the original post because I’m terribly sentimental and reading about Buenos Aires makes me a little weepy…in a good way, of course!

I love going to the Japanese and Chinese markets in Barrio Chino. That’s where I can usually find peanut butter (not an easy task), as well as all the standard Asian cooking necessities like sesame oil, sriracha sauce, curry paste and bok choy. Yes, I do love bok choy. It’s crisp, light and low in calories, but chock full of Vitamin A, Vitamin C and calcium. And that’s good because the kid is not much of a milk drinker (although he does chow on yogurt and cheese, I’d prefer he gets calcium from other sources rather than only dairy).

This is another great recipe from Real Simple. Some of my favorite recipes are from this magazine, which I used to read back in the day when I worked for Time Inc.  I know they continue to have great stuff, but because I don’t read the magazine regularly (another trauma living abroad — no magazines!), I haven’t tried any of their new stuff. So if you have any favorite recipes from Real Simple, let me know.

NOTE: You can make this in one large sauté pan, which I do because I don’t have two large sauté pans, but it’s better to make it in two. If you use one, do the bok choy first and keep it in a covered dish while you cook the tofu.

GLAZED TOFU WITH BOK CHOY

1 14-ounce package firm tofu, drained and cut width-wise into 1/2-inch-thick slices
2 tablespoons safflower or canola oil
2 heads baby bok choy, rinsed well and sliced into 1-inch pieces (about 6 cups)
3 garlic cloves (1 thinly sliced, 2 minced)
1 14-ounce/210 g can vegetable broth (or homemade if you have it)
1 1-inch piece fresh ginger, peeled and grated (it’s very easy to handle if you freeze the ginger)
2 teaspoons tamari (or fish sauce)
1/4 cup soy sauce
3 teaspoons brown sugar (regular sugar is an okay substitute)
2 teaspoons sesame oil
2 tablespoons cornstarch

Drain the tofu between several layers of paper towels (or a clean kitchen towel). Heat half the oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic; cook until wilted, about 4 minutes. Add 1 1/2 cups of the broth; simmer until reduced by half, about 5 minutes or so.

While that’s cooking, combine the minced garlic, ginger, tamari soy sauces, brown sugar, and sesame oil in a small bowl. Heat the remaining oil in another skillet over high heat. Add the tofu and brown the slices, about 3 minutes per side. Pour the soy sauce mixture over the tofu and simmer uncovered and reduce the sauce down until it’s syrupy, about 4 minutes.

Stir the cornstarch into the reserved broth; add to the bok choy and cook for a few minutes to let the sauce thicken up.

Serve the bok choy and tofu in shallow bowls. It’s great as is, but if you like, add some brown rice for a little heft.

Cold Sesame Noodles

Published on January 21, 2011 in Asian and pasta. 3 Comments Tags: , , , , , .

Back in the early 90s, after breaking up with a particularly unsuitable boyfriend (actor/bartender/alcoholic — quite the rollicking combo), my bestie best friend and college roommate, Janice, and I moved into a crappy walk-up on West 15th Street. Our place became a bit of a crash pad for friends and family returning home from traveling and/or looking for somewhere to pass out. Janice’s brother-in-law, Paul, stayed with us for quite awhile while his lovely wife Julie gallivanted around Southeast Asia (he’d taken a leave from his job and had to return; she’d smartly resigned from hers).

We had a decent kitchen and did cook quite a bit, but we also enjoyed many evenings of take-out. It’s New York. That’s what you do. And we became obsessed with these cold sesame noodles. Not just any cold sesame noodles, though; they had to be the cold sesame noodles from Empire Szechuan. And not from just ANY of the 132 or so Empire Szechuans plopped around the island of Manhattan. No, they had to be from the Empire Szechuan on Bleecker Street. I never figured out if Empire Szechuan was a chain, but I don’t think so because we sampled other Empire Szechuan cold sesame noodle offerings and they always came up short. (And don’t be fooled by the identical name; you’ve heard of the whole Ray’s Pizza brouhaha, no?)

But I digress. These cold sesame noodles were that perfect combination of sweet, sour and hot, and I loved how the cool slippery noodles combined with the crunchy cucumber and nice little bite from the scallions. Perfection.

The day our Empire Szechuan closed was a very sad day indeed. Our brief high hopes of the promised “renovation” were dashed by continued lack of any sort of actual renovation taking place. And then, the kicker, the nail in the coffin: a CVS moved in. And that was the end of the infamous cold sesame noodles.

I’ve thought a lot about those noodles. I’ve tried a lot of Empire Szechuans. It’s just not the same. But these are pretty close. RIP Empire Szechuan on Bleecker Street. RIP early 90s. Long live cold sesame noodles!

Cold Sesame Noodles

NOTE: Play around with the garnishes. Shredded carrots, julienned red peppers or cabbage are all nice additions. I’ve also sautéed some firm tofu cubes in sesame oil for a protein boost. But in a purist Empire Szechuan world, it’s really all about the cucumbers and scallions. Those are required.

Sauce:
1/2 cup peanut butter (creamy or chunky)
3 tablespoons soy sauce
3 tablespoons rice vinegar
1-1/2 tablespoons firmly packed brown sugar
1 tablespoon sesame oil
1-2 garlic cloves, pressed
2 teaspoons grated peeled fresh ginger (keep it in the freezer; it’s much easier to grate)
Hot red pepper flakes or a big squirt of Sriracha (optional and to taste)
1/3-1/2 cup pasta water or vegetable stock

1 pound thin spaghetti

Garnishes:
3 chopped scallions
1/2-3/4 seedless cucumber, cut into matchsticks
1/4 cup cilantro, chopped
1 tablespoon sesame seeds, toasted (optional)

Boil the spaghetti according to instructions. While that’s cooking, combine the sauce ingredients in a heavy saucepan and cook over low heat until sugar melts (you can also do this in a heatproof bowl in the microwave, but then your brain will be scrambled. Kidding!). Add some pasta cooking water or stock a bit at a time to thin out the sauce. You want the sauce to be thick enough to coat the noodles, but not gloppy.

Drain the spaghetti and rinse with cold water. Pour the sauce over the pasta and add the garnishes (reserve a bit of each to top the dish), stirring gently to combine.

Observe a moment of silence for Empire Szechuan on Bleecker and dig in. They are meant to be served cold or at room temperature (with a bit of time for the flavors to come together with the noodles), but no one cares if you just chow down immediately.

Asian Rice Noodle Salad

Published on June 27, 2010 in Asian, pasta, Salads and Tofu + Tempeh. 0 Comments Tags: , , .

This recipe came about because I basically have to clean out my cupboards. You may have heard. We’re leaving Buenos Aires.

I have a lot of mixed feelings about all this — I really love it here, the hombrecito is in an amazing jardin (nursery school), it’s a beautiful friendly city and we have a group of wonderful friends. But I am also REALLY excited to go home (I can’t believe it will be a YEAR to the day since I’ve set foot on American soil). I get to see my family, friends and do crazy things like wander the aisles of Whole Foods and buy everything. And life is an adventure and change is good, yada yada yada…

Anyway, I seemed to have an entire bottle of rice vinegar and quite a bit of sesame oil lying around. And bonus, I found some rice noodles tucked away in the darkest reaches of that awkward corner cabinet. And I had a boatload of fresh veggies crying out from the produce drawer, “Use us before we rot, please! We know, we’re a whole bunch of scallions and some of us probably will end up rotting, but that’s okay! Some of us will make it to the Promised Land…an actual dish eaten by people!” You mean you don’t have imaginary conversations with your vegetables? Really. Huh.

So, naturally, I needed to make an Asian flavored rice noodle salad. Normally, I’d make a sesame noodle type sauce with peanut butter, but for those that have been reading along, you won’t be surprised to hear that peanut butter has (poof!) disappeared from my daily existence. Yes, I can get it in Barrio Chino, but going there is what got me into this overdose on Asian condiments in the first place and it’s not super close to my house either, so there you go. No peanut butter. But it was actually fine. Delicious in fact. Sweet, salty, tangy, hot. Really refreshing and light, but still a substantial salad with the addition of tofu and lots of veggies to the rice noodles. And I did manage to get a peanut product in there after all, which gave it just a bit of crunch.

Okay, now what am I going to do with three jars of curry powder?

Notes:
Normally, I would julienne the veggies, but with the kid, I need to make smaller pieces, so whatever you call julienned and cut in half (“medio-julienned”?) is what I do. For those of you with adult eating skills and larger mouths, have at it. Julienne to your heart’s content. You can also use whatever veggies you like; add some sprouts, whatever. I think the cabbage is kind of essential though.

Generally, rice noodles should be soaked in hot water for about 20-30 minutes, then cooked in a bit of oil in a wok on high heat, occasionally adding water and covering to steam/soften the noodles for about 10 minutes. If you don’t feel like dealing with all this, you can just use regular spaghetti or fettucini (or some other long, thin pasta).

About the tofu: I didn’t marinate all of it because I didn’t have room in the bowl and I didn’t want to use up too much dressing, plus I wasn’t sure the kid would like it that way vs. plain; turns out that was an unfounded fear, so next time I’ll probably marinate all of it or just make a little more dressing.

Asian Rice Noodle Salad

400 g rice noodles
1 cucumber, peeled and julienned
2 carrots, peeled and julienned
3/4 red pepper, julienned
1/3 head of cabbage (about 1-1/2 cups), shredded
2 scallions, green and light green parts diced (you can use the whole thing, I just thought it may be too strong for the kiddo)
1/2 cup cilantro, chopped
1/2 cup roasted unsalted peanuts
1 block firm tofu, diced
1 tablespoon vegetable oil

Dressing:
6 tablespoons vegetable oil
5 tablespoons honey
2 tablespoons sesame oil
4 tablespoons rice vinegar
2 tablespoons soy sauce
1 inch ginger, grated
1 clove garlic, finely minced or passed through a press
Juice of half a lime
Squirt of siracha sauce (optional)
Sesame seeds (optional) — damn, I have a whole bag of black sesame seeds and didn’t realize it until now

Cook the noodles according to directions on package.

Make the dressing and add half the tofu and let it sit for a couple minutes. Heat the oil in a large skillet over medium high heat and add the marinated and plain tofu. Let it sit in the pan for a bit, then turn the cubes to brown on all sides (or at least 2 or 3; this can get a little tedious). You want the outside to caramelize and get crispy.

While that’s cooking, chop your veggies and add to a large serving bowl (or in my case, the bowl to the salad spinner. Classy with a “k” — or is that klassy with a “k”? Eh, you get the idea.). Add a bit of dressing to the veggies, then add the cooked tofu, rice noodles and the rest of the dressing. Mix well. Add the chopped cilantro and peanuts, reserving a bit of each to use as a garnish for each serving.