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Recipes that include vinegar (white)

Vegetarian Fish

Tuesday, August 25, 2009

I hope you made the Cold Noodles with Peanut Sauce yesterday and have left-over sauce, because that wonderful peanut sauce is also used for this dish, Vegetarian Fish. It’s another perfect summer time food because it is served cold or at room temperature. The mung bean sprouts are crunchy and refreshing, held together by the light and thin bean curd sheets.

Vegetarian Fish 3

I’m not entirely sold on the name Vegetarian Fish but that’s just the literal translation from Chinese. Vegetarian Fish (and another one called Vegetarian Duck that I will post too) is basically a filling wrapped in bean curd sheets. It has nothing to do with fish at all and is truly vegetarian.

Having never cooked with bean curd sheets before (but eaten it countless times), I was shocked at how incredibly easy it us to use. I stood there with my mouth gaping open as my mom assembled this dish, 1, 2, 3…Why had I waited so long to use bean curd sheets? I love the way it tastes too. Imagine taking tofu, which I adore, and making it into the thinnest of crepes, with amazing elasticity, so that you can wrap anything inside. It’s a blessing!

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Cold Noodles with Peanut Sauce

Monday, August 24, 2009

Cold Noodles with Peanut Sauce in bowl 2

Cold Noodles in Peanut Sauce is an extended family favorite. And by “extended family”, I mean all our cousins, second cousins, all the kids in the neighborhood I grew up with, and basically anyone who’s met my mother. Everyone just loves this dish. My mom has been making it for every barbecue as far back as I can remember, and for all the birthday parties that ever graced our backyard. I remember times when she had to keep on making more as the party was going because it kept getting devoured. But, it’s so easy that you can just whip it up in no time, while a screaming load of kids run around.

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Garlicky Seaweed Knots

Thursday, August 20, 2009

Most people are more familiar with the seaweed salad at Japanese restaurants, but there’s also a Taiwanese seaweed salad that is extra garlicky, with the tang of sweet and sour. At Taiwanese restaurants, I usually see this dish made with seaweed strips, which is how my mom started making it when we were kids. At some point, she decided to use seaweed knots instead and I liked it even more. It’s extra bouncy where the knot is and I get pretty addicted to the chewing of them.

Garlicky Seaweed Knots 2

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White Sliced Pork

Monday, July 6, 2009

This dish was developed by the Chinese to keep away vampires. I’m totally kidding, but it has some serious garlic in here and it’s fresh garlic which gives it that bite. Bi Che Ro literally translated means White Sliced/Cut Meat, and it’s simply that with a pungent fresh garlic sauce.

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Blanched Romaine with Garlicky Oyster Sauce

Wednesday, June 24, 2009

You may be thinking, cooked romaine? Yes! Trust me, or more trust my mom, who I think is the most fabulous self-taught chef ever. I was a little skeptical when she told me about this dish, but she told me that she makes it all the time. It’s an easy and unique recipe, definitely a keeper, especially if you’re looking for some interesting vegetarian recipes. You can make the sauce ahead of time too.

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Carrot and Daikon Slaw/Relish

Saturday, June 6, 2009

I wasn’t sure if I should call this a slaw or a relish because it can be eaten either way. Some Chinese restaurants offer it as a pre-appetizer, along with peanuts and/or seaweed salad. It’s sometimes mixed with or served under a jellyfish salad. It’s also great with spicy meat because it cools your tongue. Think of it as Chinese pickles.

Carrot and Daikon Relish 4

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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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Salsa Verde: Jalapeno-Cilantro Sauce

Sunday, May 3, 2009

Have you ever been to a Latin restaurant and noticed a green dressing that is radioactive-green?  Well, thanks to FoodMayhem and our nuclear-test facility, we have created a super simple, recipe to recreate that delicious sauce.  You’ll find this tasty dressing perfect for anything from salad to fish to chicken to steak and as you’ll see in an upcoming post, even sweets.

lime, jalapeno, cilantro

* this photo added on 10/23/09

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Red Velvet Cake

Sunday, April 19, 2009

I got all excited when I saw beet powder at Kalustyan’s. My mind was buzzing, I was doing cartwheels (in my imagination)… I was going to make a red velvet cake I could eat (I’m allergic to artificial food coloring). Yipee!

Uh no, with some quick research, I found this article, here’s an exert:

“Food purists seeking to replicate the color, flavor and cooking method of a traditional red velvet cake by merely substituting natural food coloring for artificial colors will run into a series of obstacles. These occur because natural food dyes and pigments, like the pigment in beet powder, are sensitive to both heat and pH and change color when combined with baking soda or baking powder.”

Bummer…Mega Bummer!

Happy Birthday Sophia

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Santorini Lobster – Attempt 1

Wednesday, April 15, 2009

Our first year anniversary is coming up (June 1st!), so perhaps that is conjuring themes of romance and memories of our honeymoon.

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One of the best moments of our honeymoon had to be sitting at Sunset Taverna, dining by the bay (three feet from it) in Santorini, Greece, and enjoying the best lobster pasta dish either of us ever had.

IMG_3118 IMG_3111

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