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Recipes that include cabbage

Chinese Borscht

Sunday, November 10, 2013

Fusion food sometimes sounds new and modern, like a fanciful restaurant theme. We forget that borders between countries and cultures have existed since far back in history, where ingredients, flavors, and recipes have been shared.

Chinese Borscht Title Pic

My late grandma Olia (on the right, below) grew up near the border of China and Russia, where she ate lots of this Chinese version of Borscht. She taught my mom how to make it and my mom taught me. My mom admits removing the potatoes and sour cream from the version Grandma Olia taught her (most Chinese versions don’t include sour cream) and I’ll admit, I made a few changes too. My mom always used canned beets and since I’m not a fan of canned products (due to the BPA in the adhesive), I use fresh beets. I also cut the veggies into smaller pieces just to make it easier to eat. (Caya obviously in mind.) The result is a healthy and hearty soup with meat and veggies that glow pinkish-red (which totally amuses Caya). It comforts to the core and I get nostalgic every time I take a sip.

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Basic Mei Fun

Sunday, March 28, 2010

Since I don’t have a kitchen, I’ve been spending lots of time in my mom’s kitchen, which explains all the Chinese recipes up recently. Every time we get together to write down one of her recipes, we discuss which one we’ll do next time. As we brainstormed, my mom started thinking we shouldn’t do certain recipes because she felt like my non-Chinese audience might not like it. Things like tripe, pig feet, duck feet, pig ears, or innards might be unappetizing to some. Dishes with fermented flavors or unfamiliar textures might be hard to handle. I thought about it and decided that I want to share as much as I can, and you can decide which recipes you want to make, right?

plate of basic mei fun

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Asian-Style Pork Barbecue and Hot Slaw Sandwich

Saturday, May 23, 2009

We had pork left over in our fridge.  When I looked at it, I kept envisioning some type of Asian-inspire barbecue sandwich.  We had some Coke left over from a recent party and I thought about how some Korean mamas marinate beef in the sugary soda.  I wanted the crisp caramelization found in Korean barbecue, the vinegary-dressing in Vietnamese sandwiches, and I had various Chinese spices around the kitchen.

Asian-Style Pork Barbecue and Hot Slaw Sandwich

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Gado Gado with Beef

Tuesday, May 19, 2009

Whenever I have left-over steak, it becomes a steak salad or steak sandwich. The reincarnation must be something cold because I cannot stand reheating beef. I want it nice and rare or not at all. The other day, Caroline mentioned Gado Gado in a comment so it was fresh in my mind and I was now craving it, so that’s how this Gado Gado with Beef came about (it doesn’t usually have beef in it).

While I was going to depart from traditions anyway, I decided to take liberties to creating the color scheme I wanted and my dressing is not 100% authentic either. I absolutely love this version though and will make it again just like this for sure. (For a more authentic look, Rasa Malaysia has a great guest post from Indonesia-Eats. )

veggies

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Bacon-Wrapped Tiger Prawns over Slaw

Monday, February 9, 2009

Justin really enjoyed the Bacon-Wrapped Scallops last month, so for his birthday (another post with more about his birthday dinner coming up), we had to improve upon those! We picked up some plump tiger prawns and got to work. Our plan was to wrap them in thin bacon, and deep fry them with a panko crust. Instead of a sauce, we came up with a flavorful slaw to accompany the dish.

Served over Slaw

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A Sauerkraut Replacement?

Thursday, January 1, 2009

Not to toot my own horn, but it may be possible that I’ve created a replacement for the several hundred year old classic brat topping sauerkraut. Actually, other than the use of cabbage, it’s quite different: sweeter and mustardy. We’ve made other yummy cabbage dishes before, but this is different from those too. I really enjoy it and it will go great on your favorite brat, hot dog, smoked bacon, (or both combined) pork chops, or even regular ole Italian sausage.

Mustardy Cabbage

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Thanksgiving 2008 Series: Cranberry Cabbage Slaw

Monday, November 17, 2008

Some people love Cole Slaw and some people hate it. I used to hate it as a kid because the ones I had tried were overly dressed and soggy, like cabbage sitting in mayo soup. I didn’t have a good one till some time during college but now I’m a fan, well sometimes. If your family like slaws, this one has a Thanksgiving touch to them, dried cranberries. It’s easy to make. You can (well, have to) make ahead, and it’s an easy dish to pack and bring to someone else’s home. Enjoy!

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Red Cabbage Relish-ish

Wednesday, August 13, 2008

I bought a package of Sweet Apple Chicken Sausage from Trader Joe’s. They were giving it out on my last visit and I guess I was sold. (That doesn’t happen to me often. ) After lugging the groceries back to our apartment, I found Lon sitting at his computer. Apparently their office had an Internet outage so he was home. Yay! It’s always more fun to make lunch for two.

I wanted to make a cabbage relish to go with the sausages but I didn’t want it to be so potent that you couldn’t eat more than just a smear on the sausage. It was going to act as the vegetable portion in our meal too so, here it is, a Red Cabbage Relish-ish. It was exactly what I had hoped for and we each ate a big pile of it.

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