Tag: sesame oil
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Kelp Noodle Japchae – Low Carb Noodle-mania!
Okay folks, I admit, I’ve been a little distracted by the glorious Pacific Northwest summer, traipsing about in the mountains. Between that, work, and other personal projects, feeding the Internet Blog Machine has gotten a little backlogged. So without further ado, here’s one more.. Quite some time ago, I went to school in the…
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Radish Cake (No Shrimp!)
Gluten-free options includedA super-processed food recipe! Special exceptions must be made for once-a-year-events. Happy lunar new year! Special thanks to my mama, and also to my co-conspirator Sarah, for providing her grandma-made childhood memories and decisive nature to help with quality assurance, with decision-making, and for even loaning me a steamer. Other names for this dish: Turnip cake…
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90% Home-made Pot Stickers
90% home made pot stickers recipe on Food the Wong Way, compliments of Chef Jenny.
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[Broccoli & Spinach] Miso Slaw
As a kid, my mom would make steamed broccoli, and my favorite parts to eat were the little slices of tender stalk (outside bark was peeled off) that she would steam along with the usual tree-like shapes I would stick in bowls of rice to create a tiny diorama before eating. It wasn’t until years later…
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Jicama, 2 Ways
Salad vs. Summer RollFirst up, the recipe that uses more jicama: (1) Citrus-Spiked Jicama and Carrot Slaw Originally from Cooking Light, (David Bonom July 2007) via Yummly search via myrecipes.com. The original recipe calls for much larger amounts, I scaled it down and did some relatively arbitrary proportions for convenience to make one lunch-salad size and one tiny…
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Red Rice Rainbow Chard Salad
I had some leftover red rice from a meatball dish, and did a simple ad hoc salad out of it. In case you’re feeling uninspired in simple salad-making, here’s what I did, approximately: Ingredients: 3 stems rainbow chard, stems stripped and leaves chopped into ribbons 1/4 c Red rice ( I think it was Bhutanese),…