May 30
Alright, so we may not get cold Winter nights here in LA, but that doesn’t mean we can’t enjoy some warm japanese udon noodle soup when it gets “cold” here.
As promised, this is the recipe I made with the green garlic chili paste. Obviously, you can substitute regular garlic, or another chili paste if you like.
There’s a specific taste of a particular sauce used at Chinese restaurants. You know the standard “brown” sauce? Some may not like this flavor, but at times it just hits the spot. I’ve been toying with getting this right, and I think I’m quite close (no, MSG isn’t the secret… maybe). I’m just going to list the ingredients and how I make the sauce. Im giving only estimates for the proportions of the sauce right now (once I have that nailed down, I’ll update this post). You can figure out what veggies you want to add to it when you make the actual dish.
An easy and healthy Quinoa recipe that seems to have a unique blend of Italian, Asian and Indian flavors. If you do not have any of the ingredients, feel free to omit and/or substitute. Read the rest of this entry »
Mar 1
Source:Self-created
Prep Time:1-10 Minutes
Servings:2
The sauce goes very well with sauteed tofu, vegetables, diced and sauteed/browned chicken breast pieces or simply something to put on noodles/fried rice.
Feb 22
Source:The New School of Cooking
Prep Time:60+ Minutes
Servings:4
I rated it as difficult because there are some ingredients that are out of the ordinary, only available in Asian markets.
May 18
Thai Entree
Source:Best Ever Curry Cookbook
Prep Time:10-30 Minutes
Servings:4
Chinese Entree
Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:2
Jun 5
Mexican Entree
Source:Vegetarian Times
Prep Time:10-30 Minutes
Servings:4
. If I was making this for Bharath and myself, I’d use