Smashed Tempeh with Sambal

I was intrigued by New York Times recipe, and honestly wasn't sure we were going to like it. But it turned out well, and we would make it again.

4 garlic cloves, peeled and minced
2 teaspoons ground coriander
1 ¼ teaspoons fine sea salt
16 ounces/455 grams tempeh, cut into ¼-inch-by-2½-inch slices
¼ cup canola oil, plus more as needed

¼ cup canola oil
4 medium tomatoes, halved and thinly sliced
7 medium shallots, peeled and sliced

Your rating: None Average: 3 (1 vote)

Curried Lentil, Tomato, and Coconut Soup

You know, I wasn't sure what cuisine this Yotam Ottolenghi recipe, courtesy of Bon Appetit was going to be. I assumed Levantine purely because it was an Ottolength recipe, but the combination of coconut milk, curry powder, and lime should have tipped me off to the final delicious bowl being somewhere closer to Southeast Asia than Eurasia.

In any case, I really loved this soup and would make it again and again as a filling yet relatively healthy meal.

Your rating: None Average: 4 (1 vote)

Poke Bowl

The free-wheeling cousin of sushi, a good poke bowl can be a make-your-own adventure meal with whatever you have on-hand. The fish can be sauced or un-sauced, depending on your preference. Here are some ideas:

To season your fish, mix together the following to taste:
Soy sauce
Sesame oil
Rice vinegar
Green onion

To make your poke bowl, compose many or few of the following together in a bowl:
Sushi rice flavored with rice vinegar and sugar and/or mirin
Tuna or salmon, seasoned (or not) as above

Your rating: None Average: 4 (1 vote)


A simplified version of this Kitchn recipe, this is a nice accompaniment to sushi and other Japanese meals.

2-3 Persian or mini cucumbers, cut to desired size/shape
1 teaspoon kosher salt, divided
1 tablespoon rice vinegar
1/2 tablespoon mirin
1/4 teaspoon granulated sugar
1/8 teaspoon red pepper flakes
1/2 tablespoon toasted sesame oil
1 medium scallion, thinly sliced
1/2 tablespoon toasted sesame seeds
Furkiake seasoning (optional)

Your rating: None Average: 4 (1 vote)

Pineapple-Marinated Chicken

This New York Times recipe uses a really interesting and tasty way to marinade chicken. The original also included a pineapple salsa recipe to accompany the chicken, but I think our pineapple chow recipe is better.

Also, the first time we made this we tripled the recipe. That created challenges in ensuring the chicken didn't marinate for more than 15 minutes, but I didn't think it was a problem.

Your rating: None Average: 3 (1 vote)

Bourbon Chicken

Billed as Cajun-Chinese fusion, we found this recipe to fit more with Chinese than the American south.  But, tasty either way.




  • 3 cloves garlic
  • 1 (2-inch) piece fresh ginger
  • 1/2 cup apple juice
  • 1/4 cup low-sodium tamari or soy sauce
  • 1/4 cup bourbon
  • 1/4 cup packed light or dark brown sugar
  • 3 tablespoons rice vinegar
  • Bourbon Chicken.jpg
    Your rating: None Average: 3 (1 vote)

    Sushi Bake

    Who knew we'd been eating sushi wrong all this time? Apparently Filipinos and Hawaiians.

    I used this website for guidance and accompanied it with this cucumber salad.

    Sushi Bake.jpeg
    Your rating: None Average: 5 (1 vote)

    January 2021 Menus (Mexican, Italian, Japanese, Chinese,

    Menu for the week of Jan 1: Back to Reality


    Salmon Burger

    Jon was very skeptical due to lingering dislike of salmon patties from his youth, but he admitted these were actually quite good. Courtesy of Bon Appetit. Serves 4.

    1½ pounds boneless, skinless center-cut salmon, patted dry
    5 scallions, green parts finely chopped, white parts thinly sliced
    1 1-inch piece ginger, peeled, finely grated
    1 garlic clove, finely grated
    2 tablespoons plus ⅔ cup mayonnaise
    Kosher salt

    1 teaspoon toasted sesame oil

    Salmon Burger
    Your rating: None Average: 3 (1 vote)

    Spicy Shrimp Salad

    A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

    3 ounces lime juice (from about 3 limes)
    3 tablespoons fish sauce
    1 ½ tablespoons sugar
    2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
    2 finely chopped Thai bird chiles, or to taste
    1 pound large shrimp
    2 stalks lemongrass, outer layers removed and white parts finely sliced
    1 large shallot, thinly sliced

    Spicy shrimp salad
    Your rating: None Average: 4 (1 vote)

    Menu for the week of Mar 8

    Mon: Indian takeout
    Tue: Tamarind Steak w/ white rice, bok choi
    Wed: Lao Crispy Rice Salad w/ chinese sausage
    Thus: Herb Salad w/ beef
    Fri: potstickers w/ all the leftovers...

    Crispy Rice Lao Salad

    Menu for the week of Jan 2 / Jan 6: Asian

    Thus: Sushi
    Fri: Quiche and green salad [marinate steak]
    Sat: Spicy Tamarind Hanger Steak [double to use in grain bowls] with rice and Mango and Cucumber Chow
    Sun: [make soup, spicy tofu crumbles]
    Mon: Chicken and Rice Soup with Green Chiles and Ginger Recipe
    Tue: Herb Salad with Thai Beef or Chinese Sweet Sausage with leftover tamarind steak

    Menu for the week of Feb 24: Pan-Asian

    Sat: sushi rice, fish, seaweed, avocado, cucumber; grainbowl/pickling/prep; marinate steak
    Sun:(sunny, 65) x2 (rain) w/ veg, white rice-- make
    Mon: frozen stuff w/ veg and maybe fried rice (carrots, peas, scallion, stir fry cans, egg)
    Tue: Order in / maketto
    Wed: -- steak, pickled stuff, cucumbers, fresh peppers, herbs, ficelli?

    Sunomono-ish Cucumbers

    Although not strictly necessary, the smashing of the cucumbers in this Bon Appetit recipe does yield a nice texture and, as Bon Appetit says, creates nooks and crannies for the marinade.

    1 pound Persian or English hothouse cucumbers
    1 teaspoon kosher salt, plus more
    3 scallions, sliced
    4 tablespoons unseasoned rice vinegar
    1 teaspoon toasted sesame seeds
    Red chili flakes

    Your rating: None Average: 3 (1 vote)

    Broiled Salmon with Sesame Seeds and Scallions

    Tasty and easy Bon Appetit recipe, tweaked only ever so slightly.

    Serve with steamed white rice and a vegetable side such as sunomono-style cucumbers or stir-fried broccoli.

    2 garlic cloves, thinly sliced
    3 tablespoons fresh lime juice
    2 tablespoons soy sauce
    2 teaspoons honey
    1 tablespoon plus 2 teaspoons vegetable oil

    Your rating: None Average: 4 (1 vote)

    Sesame Noodles with Crispy Tofu

    This Bon Appetit recipe was good, but I've posted it here with a few tweaks we'd recommend for next time.

    Your rating: None Average: 3 (1 vote)

    Menu for the week of Jan 14: A really well-coordinated Asian menu

    Sat: w/
    Sun (snow): w/ and white rice; fry tofu for spicy crumbles and sesame noodles
    Mon (snow day):
    Wed: some trader joe’s frozen stuff w /

    Bahn Mi

    An easy way to use miscellaneous southeast asian ingredients at the end of the week. We took our cues from the kitchn.

    • Rolls
    • Protein of choice
    • Crunchy veg - cucumber, jicama
    • Pickled veg - carrots
    • Spicy veg - jalapeno
    • Herbs - cilantro, mint
    • Mayo
    • Other sauces of choice
    Bahn Mi
    Your rating: None Average: 4 (1 vote)

    Menu for the week of July 30

    Sat: Ethiopic delivery; prep and other veggies for grain bowls and sesame noodle salad
    Sun: Lunch: with sunomono salad and rice? Or lumpia from across the tree hy f FY uistreet?, Dinner: ethiopian leftovers
    Mon: with rice and
    Tue: Leftover chicken with

    Menu for the week of June 2nd: Asian

    Sat: Sushi
    Sun: with rice, sauteed broccoli
    Mon: Order in ChiKo -- pickup at 6pm
    Tue: with leftover chicken
    Wed: [A out to BB game] ChiKo leftovers
    Thus: Spring rolls - shrimp, rice noodles, bean sprouts, cucumbers, herbs, sauces
    Fri: Poke bowls [back-up buredo] - rice, sushi, seaweed salad, sunomono, avocado, spicy mayo

    Sushi (crab rolls in the foreground)

    Mango and Cucumber Chow

    Billed as Caribbean by Bon Appetit, this mango chow could go equally well with Indian, Thai, or other South/Southeast Asian cuisines. Sweet, spicy, salty, and sour -- delicious!

    1 small shallot, thinly sliced into rings
    2 garlic cloves, finely grated
    ½ Scotch bonnet chile or habanero chile, thinly sliced crosswise, seeds removed if less heat is desired
    2 Tbsp fresh lime juice
    ½ teaspoon kosher salt
    1 ripe but firm mango, peeled, cut into ½-inch-thick spears
    ½ English hothouse cucumber

    Mango Chow
    Your rating: None Average: 5 (1 vote)

    Menu for the week of April 21

    Sat: Hamburgers with asparagus, sweet potato, corn on the cob? [prep naan]
    Sun: Mixed Indian grill with rice, naan, [make chana chaat, grain bowls]
    Mon: Shahi paneer (1M) + saag paneer (½ M), rice, naan, salad or veg
    Tue: Indian salad with chana chaat
    Wed: Vindaloo (1M) + saag paneer (½ M), rice, naan, salad or veg
    Thus: J out / A leftover grill
    Fri: Eat all the leftovers

    Saag Paneer

    Menu for the week of Jan 22 (Asian)

    Sat: Ethiopian
    Sun: tamarind beef
    Mon: crispy rice salad
    Tue: sushi
    Wed: beef salad
    Thus: takorean tofu salad
    Fri: Leave for Vienna

    Korean Kale Slaw

    Menu for the week of Dec 16

    Sat: Turkey and dressing
    Sun: Enchiladas from friends
    Mon:, Enchilada night 2
    Tue: [prep naan] tandoori/tikka chicken kebabs, rice, raita “salad”
    Wed: Indian salad night, naan
    Thus: saag paneer, naan, chana chaat, rice
    Fri: Leftover chicken, naan, rice, raita “salad”

    Aloo Chat

    1 pound small Yukon Gold potatoes, scrubbed
    1 small onion, chopped
    2 serrano chile, seeds removed if desired, chopped
    1 2-inch piece ginger, peeled, chopped
    1 cup chopped fresh cilantro, plus more for serving
    ¼ cup vegetable oil
    1 can chickpeas, rinsed, patted dry
    Freshly ground black pepper
    2 teaspoons chaat masala
    2 tablespoons prepared tamarind chutney, divided
    pinch of sugar

    1 cup raita yogurt

    ¼ cup sev or similar/fried noodles

    Aloo chat
    Your rating: None Average: 4 (1 vote)

    Menu for the week of Nov 10 - Indian

    Fri: and with
    Sliced tomatoes and cucumbers with">raita, and Rice
    Sat: Out
    Mon: Indianish salad - something like and BHEL (Cold and crunchy, light and lovely. Puffed rice, Bombay Mix and nylon sev tossed with fresh pomegranate, tomato, onion(or shallot?), lime, tamarind, mint)

    Aloo chat

    Menu for the week of Oct 7

    Sat: burgers
    Sun: + rice +
    Mon: + veg? (¾)
    Tue: Thai tacos - leftover beef, avocado, mango, cilantro, scallions, radish, curtido, peanut sauce
    Thu: Leftover shrimp curry with rest of romanesco

    Crispy Rice Lao Salad

    Menu for the week of May 27 (Spring)

    Sat: tacos
    Mon: BBQ!
    Wed: BBQ leftovers
    Thu: Pasta w/ Mixed sauteed spring vegetables (fiddleheads, asparagus, mushrooms...) topped with cream sauce
    Fri: Moar BBQ or omelet

    Strawberry Salad

    Vietnamese Pho

    An untried recipe from Cook's Illustrated.

    Your rating: None

    Menu for the week of Feb 19 : Asian

    Sat: bagel with leftover salmon, tomato, cucumber, onion, etc.
    Sun: with brown rice
    Wed: with chinese sausage instead of beef
    Thu: leftover orange beef
    Fri: Takorean tacos

    Crispy Orange Beef

    Menu for the week of July 16

    Menu for the week of April 23 (Passover)

    Sat: Momofuku!
    Sun: (+ extra dipping sauce w/o scallions), rice and (w/o noodles)
    Mon: Sushi (avocado, cucumber) with cucumber sunomono
    Tue: ish with asparagus
    Wed: Asian salad with leftover steak skewer meat, leftover summer vegetables, mango

    Malaysian Steak Skewers

    Menu for the week of March 5th (Indian)

    Sat: with and 
    Mon: A out / J returns - leftovers
    Tue: (w/
    Wed: A out / Shahi Paneer
    Fri: A out / Lamb Vindaloo

    Shahi Paneer

    Menu for the week of Jan 31 (Asian)

    Sat: crispy orange beef w/white rice and broccoli
    Sun: Rotisserie Chicken, Rice and Beans
    Mon: Crab sushi
    Tue: Chinese chicken salad
    Wed: Leftover beef
    Thu: Chinese chicken salad
    Fri: Asian grain bowl

    Crispy Orange Beef

    Thai Tacos

    Rough recipe:

    Corn tortillas (~3 ea)
    Shrimp, peeled

    For taco fixings:
    peanut sauce
    diced mango
    carrot/radish/pepper slaw

    Pan fry shrimp wih salt, pepper, garlic powder and a dash of cayenne

    Thai Tacos
    Your rating: None Average: 4 (1 vote)

    Menu for the week of Dec 12 (Asian)

    Sun: Thai Shrimp Tacos (shrimp, peanuts, cilantro, sriracha, slaw) w/ veg slaw
    Mon: Tamarind Steak w/ rice, leftover veg slaw, and cucumbers 

    Thai Tacos

    Menu for the week of Nov 2

    Pumpkin Curry

    • 2 lbs pumpkin
    • 14oz (1 package) Firm tofu, optional
    • 4 cups (2 cans) coconut milk (can use light milk, and/or sub in a cup of water)
    • 3-5 tablespoons Vegetarian Red Curry Paste
    • 8 kaffir lime leaves
    • 2 chili peppers (fresh red thai, or 1 jalapeno)
    • 2" fresh galangal (peeled and thinly sliced), or 2 T galangal powder (or ½ equivalent ginger)
    • 1 tablespoon salt
    • 3 sprigs Thai basil

    We used a marina de chiogga pumpkin, but any firm, yellow-flesh, slightly sweet/nutty pumpkin will do.

    Pumpkin Curry
    Your rating: None Average: 2.5 (2 votes)

    Butternut Squash Farrotto

    • ½ tablespoon cumin, divided
    • 1 cup plain whole-milk yogurt
    • 2 tablespoona fresh lemon juice, divided
    • 3 garlic cloves; 1 minced, 2 thinly sliced
    • 2 cups 1/2-inch cubes peeled butternut squash
    • 1 cup semi-pearled farro (can add in barley and other whole grains)
    • 1 tablespoons chopped Fresno chile or red jalapeño chile with seeds, divided
    • ½ cup 1/2-inch cubes red onion plus 1/4 cup thinly sliced
    • ½ 15-ounce can garbanzo beans (chickpeas), drained
    • ¼ cup fresh cilantro leaves
    • Extra-virgin olive oil

    Yogurt Sauce

    Butternut squash farrotto
    Your rating: None Average: 5 (1 vote)

    Menu for Week of April 5th

    Sun: and and cabbage pepper slaw
    Mon: Sushi and edmame
    Tue: Leftovers
    Fri: with what inside???

    Hoi An Pancakes

    2015 Cleanse Menu

    Sun: Mahi Mahi with smashed white beans plus sauteed chard stems ... the white beans were really good. The rest...

    Mon: Barley Risotto (a favorite from last year) with roasted celery root

    Korean Kale Slaw

    TaKorean Spiced Kale Slaw with Hoisin Tofu

    So, I'm mildly obsessed with TaKorean's spicy kale slaw with hoisin tofu. The combination of flavors is so delicious that I forego the taco entirely to get a big bowl of this combination instead. When Bon Appetit posted a recipe that seemed similar in flavor profile to the kale slaw half of the TaKorean dish, I decided to try and recreate this treat at home. This is by no means the actual recipe that TaKorean uses, but I think it's a pretty damned good replica.

    Korean Kale Slaw
    Your rating: None Average: 4.5 (2 votes)

    Menu for Weeks of November 16th + November 23rd

    Sat: Fondue
    Sun: Tuna Stew
    Mon: leftover tuna stew w/ veg [cook chickpeas]
    Tue: big Salad w/feta, fried chick peas...
    Wed: leftover tuna stew w/veg
    Thu: carrot salad, dolmades, yogurt dip, pita, olives, dry sheeps cheese, feta,
    Fri: Out
    Sat: w/ + naan
    Sun: w/ + naan
    Mon: Indian big salad with chana chaat
    Tue: Out with Jon's parents
    Wed: Indian leftovers + naan + rice

    Saag Paneer

    Broccoli with Soy Sauce

    Based on this Bon Appetit recipe and a modified recipe we had at the 2014 Literary Feast.

    4 cups broccoli florets
    Kosher salt
    1/4 cup vegetable oil
    2 tablespoons thinly sliced garlic
    1/4 cup oyster sauce (substitute soy sauce with a dash of Worcestershire)
    4 teaspoons Thai fish sauce (nam pla)
    2 teaspoons soy sauce
    2 teaspoons sugar
    1/2 teaspoon (or more) 1/8'-thick slices of red Thai chiles
    Pinch of ground white pepper
    1/2 sake

    Soy Chile Broccoli
    Your rating: None Average: 4 (1 vote)

    Pan Seared Flounder on Greens

    3T sake
    2T soy sauce
    1T chile sesame seed oil
    1T sesame seed oil
    Juice of one lemon
    1T rice vinegar
    1t fish sauce
    2T minced ginger
    1T minced garlic
    Salt to taste
    Whisk until emulsified

    Sauteed Greens:
    1T sesame seed oil
    1" ginger, coarsely chopped or finely sliced
    1 shallot, finely sliced
    1-2 cups spinach or other hearty green
    1T sesame seeds

    ⅔lb Flounder, with salt and pepper (Serves two)

    Prepare the sauce.

    pan seared flounder
    Your rating: None Average: 4 (1 vote)

    Menu for week of Oct 5

    Sat: Marinated hangar steak w/bok choi and rice
    Sun: Crispy Ho An pancakes
    Mon: Lao crispy rice salad
    Tue: Steam buns w/pork belly with bok choi
    Wed: Thai beef salad with grill leftovers
    Thu: Steam buns

    Steamed Buns with Pork Belly

    Crispy Hoi An Pancakes


    1 cup rice flour
    ½ teaspoon ground turmeric
    ½ teaspoon kosher salt


    5 tablespoons (or more) vegetable oil, divided
    4 oz. small shrimp, peeled, deveined
    Kosher salt and freshly ground black pepper
    6 scallions, thinly sliced
    4 oz. mung bean sprouts (about 1 cup)
    Large green-leaf or Bibb lettuce leaves and mixed tender herbs (such as mint, cilantro, and Thai basil; for serving)
    Nuoc Cham (recipe below)

    Hoi An Pancakes
    Your rating: None Average: 4 (1 vote)

    Menu for week of July 28

    Mon: Sushi with Sunomono and Seaweed Salad
    Tues: Cold Soba Noodle Salad with Pork Dumplings
    Wed: Tamarind Steak with rice and cucumber sunomono
    Thus: Out
    Fri: Thai Beef Salad with Leftover tamarind steak

    Cold Soba Noodles

    Beef Satay

    Courtesy of Cook's Illustrated. Easy and delicious!

    2 Tbsp vegetable oil
    2 Tbsp packed dark brown sugar
    1 Tbsp fish sauce
    1 (1.5-1.75 lb) hangar or flank steak, cut against the grain into pieces that are approximately 4"x2"x1/4"

    Basting Sauce
    3/4 cup coconut milk
    3 Tbsp packed dark brown sugar
    3 Tbsp fish sauce
    2 Tbsp vegetable oil
    3 shallots, minced
    2 stalks lemongrass, trimmed to bottom 6 inches and minced
    2 Tbsp grated fresh ginger
    1.5 tsp ground coriander

    Beef Satay Skewers
    Your rating: None Average: 3 (1 vote)

    Lao Crispy Rice Salad

    We first had this salad at a Thai/Lao restaurant in Virginia. It was freakin' awesome, and so we set making it at home. We combined three recipes and the result was quite good.

    Crispy Rice Lao Salad
    Your rating: None Average: 4 (2 votes)

    Week of May 17th (SE Asian)

    Sat: Beef satay with pepper slaw, rice (make extra), and fiddleheads
    Sun: Sushi
    Mon: Lao Crispy Rice Salad
    Tue: Cold sesame noodles with leftover beef
    Wed: Chinese sausage salad with potstickers
    Thur: Out

    Crispy Rice Lao Salad

    Spicy Tamarind Hanger Steak

    3 chiles (Thai, serrano, or jalapeño), thinly sliced into rounds
    ¼ cup tamarind concentrate
    3 tablespoons light brown sugar
    1 tablespoon kosher salt
    1 tablespoon vegetable oil, plus 4 tsp more for cooking
    1½ pound hanger steak, de-membraned and cut into 4 pieces

    Whisk chiles, tamarind, brown sugar, salt, and 1 Tbsp. oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours, or up to a day.

    Spicy Tamarind Hanger Steak
    Your rating: None Average: 4 (1 vote)

    Menu for the week of Jan 25: Indian!

    With Jon having just returned from Ukraine, and me about to head off to Austria, we decided that some spicy food was in order. Although the Tandoori Chicken was a bit of a flop, the menu overall worked really well. We had good variety, got a lot of lunches, and had the perfect amount leftover for an easy Friday dinner.

    Sat - Vegetarian Indian Salad (no shrimp)
    Sun - Lamb Vindaloo and Saag Paneer with Cilantro Yogurt Sauce, Naan, and Rice
    Mon - Tandoori Chicken with Cilantro Yogurt Sauce and Naan
    Tue - Shahi Paneer with Indian-style Cauliflower, Raita, Naan, and Rice
    Wed - Indian Salad with leftover Tandoori Chicken (instead of shrimp)
    Thu - (Out)
    Fri - Eat ALL the leftovers!

    Vindaloo with Saag Paneer, rice, and naan

    Lemongrass Chicken with Black Rice and Garlicky Bok Choy

    From Bon Appetit 2014 Food Lover's Cleanse

    Serves 4, or 2 + 2 leftover portions to use in a salad (see below).

    Lemongrass Chicken
    Your rating: None Average: 2.5 (2 votes)

    Soy-Braised Short Ribs

    This Bon Appetit recipe was a bit too umami for Audrey's taste, but a nice recipe nonetheless.

    Serves 6

    3 tablespoons vegetable oil, divided
    4 pounds beef short ribs (optionally cut cross-wise (flanken style) into 2-bone pieces), about 1 1/2-inch-thick
    Kosher salt and freshly ground black pepper
    3/4 pound shiitake mushrooms, stems chopped, caps sliced, divided
    1 bunch scallions, whites chopped, greens thinly sliced, divided
    1 1-inch piece peeled ginger, thinly sliced

    Soy Braised Short Ribs
    Your rating: None Average: 2 (2 votes)

    Coconut Sticky Rice with Mango

    While a perfectly ripe mango is delicious on its own, coconut sticky rice makes a marvelous pairing. The coconut sticky rice can also mask a less-than-perfect mango to make a delightful treat. Adapted from my favorite Thai food blog, She Simmers.

    Serves 2-4

    1/2 cup uncooked sticky rice, cooked
    1/2 cup coconut milk, or whatever you have leftover in your can from whatever you made earlier
    1/4 cup or less sugar, to taste

    Mango Sticky Rice
    Your rating: None Average: 4 (2 votes)

    Herb Salad with Thai Beef or Chinese Sweet Sausage

    Adapted from Cook's Illustrated.

    This recipe is a great way to use leftover spicy tamarind steak. Serve with steamed white rice.

    3 tablespoons lime juice (from 2 limes)
    2 tablespoons fish sauce (sub soy sauce)
    ½ teaspoon sugar
    2 shallots, diced
    1½ cups fresh mint leaves, chopped
    1½ cups fresh cilantro leaves, chopped
    1 birds eye chili, stemmed and finely chopped
    1 seedless English cucumber, diced
    1 tablespoon white rice (optional)

    Thai Beef Salad
    Your rating: None Average: 4 (1 vote)

    Crispy Orange Beef

    Courtesy of Cook's Illustrated.

    1.5 lbs flap meat (skirt steak or hangar steak can be used as substitutes)
    3 tbsp soy sauce, divided
    6 tbsp cornstarch
    2 oranges
    3 tbsp molasses
    2 tbsp sherry
    1 tbsp rice vinegar
    1.5 tsp sesame oil
    1 jalapeño, inner seeds and ribs removed, thinly sliced
    3 garlic cloves, minced
    2 tbsp freshly grated ginger
    1 habañero, inner seeds and ribs removed, minced
    2 scallions, thinly sliced
    3 cups vegetable oil, for frying

    Cut beef along grain into 3" lengths.

    Crispy Orange Beef
    Your rating: None Average: 3 (1 vote)

    Saag Paneer

    Courtesy of Cook's Illustrated.

    1 (10 ounce) bag curly-leaf spinach, rinsed (roughly 6 cups)
    3/4 lb mustard greens, stemmed and rinsed (sub: turnip greens, arugula) (roughly 4-5 cups)
    1 package store-bought Paneer (or make your own, recipe below)
    3 Tbsp unsalted butter
    1 tsp cumin seeds
    1 tsp ground coriander
    1 tsp paprika
    1/2 tsp ground cardamom
    1/4 tsp ground cinnamon
    1 onion, chopped finely
    3 garlic cloves, minced
    1 Tbsp grated fresh ginger
    1 jalapeño chile, stemmed, seeded, and minced

    Saag Paneer
    Your rating: None Average: 3.5 (2 votes)

    Mongolian Beef

    This recipe came from a cooking class my mom took many years ago (possibly before I was born). For several years, I've had a scanned copy of the photocopied recipe with her notes from the cooking class. We finally replicated the Mongolian Beef recipe. While we intend to play around with the sauce in future iterations, the "velveting" method of cooking the beef was a big success and will definitely be repeated.


    1.5 lbs flank steak
    3 egg whites
    2 tsp white wine or sherry
    Black pepper
    1/3 cup cornstarch
    Vegetable oil

    3/4 cup soy sauce

    Mongolian Beef.jpeg
    Your rating: None Average: 4 (1 vote)

    Cold Sesame Noodles with Summer Vegetables

    We made a really great cold noodle salad, courtesy of Bon Appetit. It was made extra-delicious and protein-rich by topping it with leftover cold sliced grilled Malaysian steak skewers. Grill the skewers on the weekend and you have an easy weeknight meal almost ready to go!

    1/3 cup unseasoned rice vinegar
    1 tablespoon vegetable oil
    1 tablespoon Sriracha
    1 tablespoon toasted sesame oil

    Cold Sesame Noodle Salad
    Your rating: None Average: 3.5 (2 votes)

    Thai Iced Tea

    If you've ever been to Thailand (or really, ever eaten in a Thai restaurant), you've had Thai iced tea. And you know it is delicious. And you know it's great with spicy foods... or other foods... or as dessert... or just because.

    Bon Appetit now tells us how to make it. I repeat the recipe twice in two different proportions because, frankly, it's dangerous to have 8 servings of Thai iced tea around the house.

    For 8 servings:
    10 star anise pods
    2 tablespoons sugar
    1 vanilla bean
    15 tea bags

    Thai Iced Tea
    Your rating: None Average: 4 (1 vote)

    Black Rice Salad with Mango and Peanuts

    This Bon Appetit rice salad was easy and delicious. It also could easily be made vegetarian (and is already gluten free) by omitting the fish sauce or replacing it with soy sauce. The fish sauce smell can be a bit off-putting on the first day, so if you're not a fan, just skip it.

    Serves 2-4

    1 orange
    1/4 cup fresh lime juice
    1 tablespoon vegetable oil
    1/2 tablespoon fish sauce (optional)
    1 cup black rice (preferably Lotus Foods Forbidden Rice)

    Black Rice with Mango Salad
    Your rating: None Average: 3 (2 votes)



    More to follow. Maybe.

    Sushi (crab rolls in the foreground)
    Your rating: None Average: 5 (1 vote)

    Passover/Indian week

    We realized that, if we gave up our beloved naan recipe, an Indian week was perfect for Passover:

    Sun: Shrimp Tikka and chana chaat
    Mon: We went to Rosa Mexicana's Mexican take on the Passover meal.
    Tues: Indian/Shrimp Tikka Salad

    Shrimp Tikka

    Indian Salad

    Every week, we include a "big salad night" on our menu. Depending on the cuisine we've selected, that can be easy or hard. For example, Asian week? That's easy - chinese chicken salad. Italian week? Try a caesar salad or (my personal favorite) panzanella salad.

    Indian Salad
    Your rating: None Average: 4 (1 vote)


    As someone who has no fewer than 5 kinds of rice in the house at any one time, I can attest that different kinds of rice require different cooking methods. Here are some of the most successful methods I've found for different kinds of rice:

    Your rating: None Average: 3 (1 vote)

    Malaysian Steak Skewers

    Last summer, we made this delightful Bon Appetit recipe. I forgot to record it at the time and kept trying to find the recipe online. I remembered that it was a Malaysian-style dish, but because Bon Appetit didn't have "Malaysian" in the title, my half-hearted attempts to find it bore no fruit. Finally, I used the power of Google and, somewhat embarrassingly, found the recipe in 5 seconds.

    Malaysian Steak Skewers
    Your rating: None Average: 4 (2 votes)

    Thai Thasting Menu

    We needed to explore a few menu options for an upcoming dinner party, as well as test out DC's ability to supply ingredients:

    Saturday: Night out at Eden Center and nearby grocery stores

    Sunday: Steak (it was warm in January!)

    Monday: Yellow Chicken Curry with rice

    Tuesday: Leftovers

    Wednesday: Salad night (som dam?)

    Thursday: Pad Thai

    Friday: Tofu Coconut Soup

    Thai Yellow Curry

    Thai Yellow Curry

    On our vacation to Thailand a few years ago, we spent one of our days in Chiang Mai at the Thai Farm Cooking School. Some of the dishes we made were really delicious and frankly quite easy (if somewhat challenging to find all of the ingredients in the DC metro area).

    Thai Yellow Curry Paste
    Your rating: None Average: 3.5 (2 votes)

    Chana Chaat

    Indigo, the Indian food stall at Eastern Market, makes a spectacular chana chaat - basically, a chick-pea/vegetable salad/snack thing.  It's quite frankly delicious.  In anticipation of an Indian dinner party were we hosting, I coaxed the main ingredients out of the very nice woman who does all the cooking at the stall.  While she wouldn't reveal her secret spice blend, some internet reserach gave us enough clues to fill in the holes.

    Obviously, this is a very notional recipe and the proportions can be added to suit your taste.  The resulting product shouldn't be soupy, but dressed in the sauce blend as a salad would be.

    Chana Chat
    Your rating: None Average: 5 (2 votes)

    Three Indian Chutneys

    These three sauces go great with naan, chana chat, and ragda patties.

    Mint Chutney

    Indian Chutneys
    Your rating: None Average: 4 (2 votes)

    Menu for the week of June 10 2012

    Sat - Grilled tuna, pea shoot salad, quick pickles, stuffed squash blossoms

    Sun - Grilled Yakatori and cold soba noodle salad

    Mon - homemade Sushi

    Tues - Fried Rice + carrots, green beans, egg

    Wed - Chinese Chicken Salad

    Cold Soba Noodle Salad

    A great side dish that could, with the addition of a protein, take center stage. Goes great as a side to Japanese grilling.

    1/2 packet (~4.5 oz) soba noodles
    1/4 cup rice vinegar
    2 tablespoons soy sauce
    2 tablespoons Asian sesame oil
    1 tablespoon wasabi paste

    1/4 cup minced green onions

    In a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve, keeping the rest in the bowl.

    Cold Soba Noodles
    Your rating: None Average: 4 (1 vote)

    Yakiniku (Japanese Grilled Meat or BBQ)

    2 boneless, skinless chicken breasts (skin removed and cut into 1 1/2" cubes)

    1 scallion (white part only, cut into very thin slices)
    1 tbsp miso paste
    2 tbsp mirin
    1 tbsp sake (or dry vermouth)
    1 slice bacon

    Yakiniku no tare (for basting and dipping)
    1 cup low-salt chicken broth
    3/4 cup mirin (sweet Japanese rice wine)
    1/2 cup reduced-sodium soy sauce
    1/4 cup sake (or more mirin and some vermouth)
    3/4 teaspoon (packed) light brown sugar
    1/4 teaspoon freshly ground black pepper
    2 garlic cloves, crushed
    2 scallions, chopped

    Your rating: None Average: 4.5 (2 votes)

    Citrus-glazed Ribs

    A great recipe for glazed ribs, perfect for the summer or winter with citrus. Adapted from Bon Appetit.



  • 3 1/2 lbs baby back pork ribs, cut between bones into individual ribs
  • 1 cup soy sauce, divided
  • 9 garlic cloves, minced, divided
  • 5 teaspoons cumin seeds, divided
  • 3 teaspoons crushed red pepper flakes, divided
  • 3 tablespoons vegetable oil
  • 6 scallions (white and light-green parts separated from dark-green parts), finely chopped
  • 1 1/2 cups fresh orange juice plus zest from 1 orange
  • Citrus glazed ribs with salad
    Your rating: None Average: 4 (2 votes)


    $$$ - Pricy


    633 D St NW Chinatown
    Washington, DC
    United States
    38° 53' 41.8488" N, 77° 1' 16.7196" W

    Great modern Indian cuisine

    Your rating: None

    Flying Fish Restaurant

    $$ - Average


    Flying Fish
    815A King St Old Town
    Alexandria, VA
    United States
    38° 48' 19.8792" N, 77° 2' 55.5108" W

    Flyin Fish has some of the best West Coast style sushi (lots of spicy sauce, tempura, roe, non-traditional presentations...). Don't go there for strictly traditional sushi and you'll love it!

    Your rating: None

    Aatish On the Hill

    $ - Cheap


    609 Pennsylvania Ave SE Capitol Hill
    Washington, DC
    United States
    38° 53' 6.5868" N, 76° 59' 52.6632" W

    (202) 544-0931

    Aatish is pretty authentic northwestern Indian/Pakistani food and a great neighborhood go-to spot.

    Your rating: None Average: 3 (1 vote)

    MV Spices Chai Recipe

    When we were in India, we visited MV Spices and bought a lot of Indian spices (probably at tourist prices), including a spice mix for Indian Chai (tea). The ingredients listed on the tea bag are:

    Black Pepper

    The recipe, copied from the back of the bag, is as follows:

    2 cups water
    1 spoon tea (black tea)
    Little tea spice
    2 spoons sugar

    Boil 5 minutes
    Add hot milk (or dry milk)
    Boil 3 minutes
    Filter and serve.

    Making Chai
    Your rating: None Average: 4 (2 votes)

    Tandoori Chicken

    Trying again with a loose interpretation of this recipe.

    Blend into a paste:

    • Juice of 1 lemon
    • 3 jalapenos
    • 5 cloves garlic
    • 1½" ginger, chopped
    • ½ cup yogurt
    • 2 t smoked paprika
    • 1 t coriander
    • 1 t chili powder
    • pinch of saffron, crushed
    • 5 t garam masala or chicken tikka masala

    Slice paper-thin some red onion (3 thin slices) and chop once, add in to paste

    Cut chicken breast and thighs into even chunks, ~1-2".

    Tandoori Chicken
    Your rating: None Average: 1.5 (2 votes)

    Lamb Vindaloo

    This recipe was awesome. Delicious and super easy. Made by simplifying a slightly (but not much) more complex recipe from Madhur Jaffrey’s Indian Cooking.

    Serves 6.

    Vegetable oil
    2 medium onions, peeled and sliced into thin half-rings
    1-inch cube of fresh ginger, peeled and coarsely chopped
    1 small, whole head of garlic, with all the cloves separated and peeled
    5 Tbsp white wine vinegar
    1 Tbsp ground coriander

    Lamb Vindaloo
    Your rating: None Average: 4 (1 vote)

    Crab Rangoon

    All I can say is this crab rangoon recipe is ... delicious!! Shamelessly stolen.

    Obviously, this is a "notional" recipe.

    Roughly equal parts cream cheese (at room temperature) and imitation crab meat (chopped up)
    (Go a little heavy on the cream cheese)
    Chopped green onion
    Dash garlic powder
    Smaller dash soy sauce
    Enough won ton wrappers (recommend cutting them in half and makings smaller pouches)

    Mix ingredients together (except won ton wrappers).

    Crab Rangoon
    Your rating: None Average: 4 (2 votes)

    Thai Green Curry

    I had a hankering for Thai food since we're currently planning a trip to Thailand. I did a quick search, and voila! I modified the curry recipe from here. I have to admit this isn't the most authentic or even delicious green curry recipe, but frankly it's pretty easy to make and can be made mostly without often hard to find ingredients.

    I personally prefer this recipe with extra firm tofu, but it could theoretically go with any protein. Fish or seafood would be best, followed by chicken.

    Serves 4.

    Thai Green Curry
    Your rating: None Average: 2 (1 vote)

    Steamed buns with Pork Belly

    While the entire recipe is far too insanely complicated to repost here, it comes from the Momofuku cookbook.

    The components are:

    • steamed buns
    • roasted pork belly (start with 3lbs skinless pork belly)
    • scallions
    • sweet pickles
    • hoisin and siracha sauces

    The candied crispies from the roasting of the pork make a fantastic condiment to the buns

    Pork Belly

    • 3lbs skinless pork belly
    • ¼ cup kosher salt
    • ¼ cup suger
    Steamed Buns with Pork Belly
    Your rating: None Average: 4 (2 votes)

    Thai-Spiced Watermelon Soup with Crabmeat


    For soup
    5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
    1 fresh lemongrass stalk*
    3 tablespoons finely chopped shallot
    1 1/2 tablespoons finely chopped peeled fresh ginger
    1 tablespoon finely chopped garlic
    1 1/2 tablespoons mild olive oil
    1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
    2 tablespoons fresh lime juice, or to taste
    3/4 teaspoon salt, or to taste

    For crab

    Thai-Spiced Watermelon Soup with Crabmeat
    Your rating: None Average: 2 (2 votes)

    Udon Soup with Prawns and Poached Egg

    So, there's this Japanese movie, Tampopo, all about a woman's quest to serve the perfect noodle soup in her small roadside soup shop. If nothing else, its an interesting look at Japanese food culture.

    Anyway, inspired by that and memories of walking by this (Japanese, I think) soup shop ever day we were in Paris last year, I decided we should try and make Japanese. soup. Our local bodega, P&C Market, sells Japanese noodles (both soba and udon), so we gave it a whirl. It actually turned out pretty good for the first shot.

    Udon Soup Before Broth
    Your rating: None Average: 3 (2 votes)

    Dashi (Japanese Seaweed Stock)

    This is a basic recipe for dashi, or seaweed stock (as I would describe it). It is the basis for many Japanese soup recipes. I consider the American equivalent (not in flavor, but in use) to be chicken stock.

    • 4 large strips of Dried Kombu (dried kelp), cut into roughly 4x4 inch squares
    • 1 Tbsp mushroom buillon base
    • 6 cups of cold water
    • 6 dried shiitake mushrooms
    Your rating: None Average: 3 (2 votes)

    Chicken Tikka Masala

    This recipe eventually turned in to the Shahi Paneer recipe, and the sauce is the same. We broke them out separately to make them both easier to follow.

    Chicken tikka masala
    Your rating: None Average: 4 (1 vote)

    Fried Rice

    This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunam, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

    Serves 4 as a side dish:

    1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
    2 eggs, lightly beaten

    Fried Rice
    Your rating: None Average: 3.5 (2 votes)

    Chicken Satay

    We generally followed this recipe, except we used a whole chicken and only cut up the breasts and thighs. We left the wings and drumsticks in tact, and just ate them. It being winter, we just broiled the whole thing for about 10-15 minutes, though traditionally this recipe would be skewered and BBQ'd.


    1 chicken, cut into piece parts; breasts and thighs cut into pieces

    1/4 cup minced lemongrass, fresh or frozen (if using fresh, use only the soft inner part)

    Chicken Satay
    Your rating: None Average: 3 (1 vote)

    Chinese Chicken Salad

    I made this salad with miscellaneous asian ingredients we had lying around, and it turned out great! There's no need to follow the exact amounts here - first wash as many greens as you want to use, and adjust the quantities of everything else to taste.


    4 cups washed and torn greens - combination of whatever lettuce, spinach, etc. you have + sliced cabbage
    5-10 snow peas, washed and sliced into 1/2" wide pieces
    5-10 thin strips red pepper
    10-20 thin slices carrot (made on grater/peeler)
    10ish thin slices cucumber
    2 green onions, sliced

    Chinese Chicken Salad
    Your rating: None Average: 4 (2 votes)

    Fried Potstickers

    When I was a little kid, my mom and I once made dumplings/potstickers with this neat white foldy press (that helps crimp them together). There's a really cute picture of me at about 3 years old, standing on a step-stool, wearing an apron, and proudly holding up a potsticker.

    Anyway, on a recent visit to Los Angeles, I saw the potsticker crimper sitting in a drawer (probably unused by my mother since that day in the photo), and asked if I could take it home. (I subsequently saw the exact same crimper for sale at Hill's Kitchen about a week later, but oh well.) With the proper implement in hand, and having just acquired a "Cook's Illustrated" recipe for perfect potstickers (compliments of Jon's mom), we went to making potstickers.

    The recipe that follows is a combination of the Cook's recipe and the handwritten one my mom had from an Asian cooking class she took long ago. No doubt that is the recipe I followed at age 5.

    Potstickers Fried
    Your rating: None Average: 4 (1 vote)

    Yogurt Dips

    I never met a yogurt dip I didn't like. Seriously. If there's ever one on a menu, I order it. I will slather it on everything, especially middle eastern and mediterranean foods.

    Instead of proliferating pages and pages of yogurt dip recipes, I've decided to collect them all here. In most cases, the dips will be better on the second day once the flavors have had a chance to marry.

    Shallot Yogurt Sauce/Dip
    Your rating: None Average: 4 (2 votes)

    Fresh Mango Salsa / Chutney

    This is a great fresh chutney that could go with most carribean or indian dishes. Vary the size of the mango chunks to taste.

    Mango Salsa
    Your rating: None Average: 4.5 (2 votes)

    Ragda Patties

    IndianFoodForever provides a good basic chaat recipe for ragda patties. I'd add more tomato and make them very finely diced.

    For the Patties (can be done ahead):
    3 large Potatoes
    1/2 tsp ginger, grated
    1/2 tbsp Garam Masala
    1/4 tbsp Turmeric
    2 Tbsp Bread crumbs

    Peel, quarter, and boil the potatoes until soft, then mash them or pass them through a ricer.
    Add spices, mix and knead well into a dough.
    Add the bread crumbs and knead well.

    Ragda Patties
    Your rating: None Average: 4 (2 votes)

    Shahi Paneer

    A really yummy recipe - great on the first try. The original recipe was for chicken tikki masala, but we used paneer instead of chicken and the result was pretty similar to some of the best Shahi Paneer we had in India.

    Modified from Food and Wine.

    Shahi Paneer alone
    Your rating: None Average: 5 (2 votes)

    Shrimp Tikka

    Great on the first try. Serve with rice and mango salsa.


    Shrimp Tikka
    Your rating: None Average: 3.5 (2 votes)


    • 1 ½ cups red lentils, washed and drained
    • 1 ½ tbsp. ghee
    • 1 large onion, finely diced
    • 3 cloves garlic, minced
    • 1 tbsp. grated fresh ginger
    • 2 small chilis or ½ tsp. dried red chilli flakes
    • 1 tbsp. curry powder
    • 1 tsp. ground coriander
    • 1 tsp. ground turmeric
    • ½ tsp. ground cumin
    • ½ tsp. ground cinnamon
    • 1 tomato, finely diced
    • 4 cups water or veg stock
    • salt & pepper to taste

    In a large pot over medium heat, add the ghee to melt. Add the onion and cook, stirring until very soft and translucent and slightly yellow, about 6-8 minutes.

    Your rating: None Average: 2 (1 vote)

    Chinese Long Beans

    1 1/2 lb Chinese long beans*
    1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
    2 teaspoons soy sauce
    2 to 3 small fresh Thai chiles** (to taste), finely chopped
    1/2 teaspoon salt
    1 1/2 tablespoons peanut oil
    1 tablespoon chopped garlic
    2 tablespoons fresh lime juice
    Add shrimp to make a full meal

    Long beans
    Your rating: None Average: 2.5 (2 votes)


    These naan are nice and buttery and go great with all indian foods. Easy to prepare ahead of time and refrigerate. The texture's not quite right (probably due to my lack of a tandoor), but they're still pretty excellent.

    Your rating: None Average: 4.5 (2 votes)

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