We eat Asian style food pretty regularly around here. It’s amazing what a handful of ingredients (soy sauce, mirin, curry powder, cumin, rice, tofu, edamame, ginger) can get you. There are 40 recipes tagged “Asian” in my Evernote account I’ve made Pad Thai, stir fry, and a ton of Asian inspired sauces. I know what I turn out in my kitchen is far from authentic, it still tastes pretty awesome.
This week I learned that sesame noodles are best served cold and that ramen noodles have a really interesting history.
I’ve also added these recipes to my “to make” list:
Serious Eats has a 3 part menu for a Southeast-Asian inspired dinner. Also on Serious Eats, Asian Chicken Noodle Salad with Ginger-Peanut Dressing.
Ellie, on Home Cooking in Montana (home of the first cracker recipe I ever made), made Malaysian Curry Laksa, sort of. Since I tend to add “sort of” to any dish I make, this sounds especially great.
I’ve never cooked soba noodles, but now that Julie has made a summer soba salad, I just might try them.
Asian Food, as seen on Relishments
Despite cooking Asian-inspired cuisine often, not many recipes have made it online. Perhaps I need to look into changing that.
“Vegetable Lo Mein” using the Pioneer Woman’s recipe for sesame noodles
Jessica’s Vegan Peanut Sauce (so good, you really must try it)
Asian cuisine is such a broad term with so much variety, there’s truly something for everyone from the coconut based curries of India and Malaysia to the sushi and ramen in Japan or Korea’s famous BBQ meats and soju.
My favorite Asian cuisine is Korean food (I might be biased because I used to live there), but I haven’t sampled a single Asian cuisine that I couldn’t find something to appreciate (although you need a fire extinguisher before eating Bhutanese cuisine).
Tamar´s last post …Recipe: Noryangjin-inspired Poktanbap (폭탄밥) aka ‘Bomb Rice’
Thanks for stopping by, your blog looks great!
The only Asian food I’ve eaten has been in the United States, so I’m sure it’s pretty bastardized, but I love it. I’ve discovered, to my surprise, that I can make a lot of Asian style recipes with a few basic ingredients. Hopefully that’s a blog post for the not too distant future.