Tag Archives: Asian

Coconut Curry with Chicken Tofu and Vegetables

By Kelly Kaeding | Published: May 7, 2025

Through the years many people have asked me for this recipe. I like to spruce up the basic curry with lots of veggies to make it super delicious, but keeping it simple works well. Curry is very flexible, so see what’s in your fridge and use any protein and veggies that you have available. If […]

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Okra and Onions sauteed with Spices and Tomato

By Kelly Kaeding | Published: September 17, 2023

Masala Bhindi I cannot think of anything I would rather do with okra than make this. If I get eggplant from my CSA, look out! Kelly is making Indian food all weekend. I posted this receipt over 10 years ago and it’s still true. Get the spices measured out and ready, then Heat: 2 T […]

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Japanese Beef and White Sweet Potato Stew

By Kelly Kaeding | Published: January 28, 2022

Simple and delicious. The base is bone broth, tamari, ginger with sweet Japanese cooking wine – slow cooked stew beef with Japanese white sweet potatoes. Yum. A hit with the kids. Ingredients 2 pounds local stew beef (boneless chuck 1 – 1 ½ in chunks) 3 cups bone stock or broth (chicken, turkey, beef) ¼ […]

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Fish Sauce Dipping Sauce – Nuoc Mam

By Kelly Kaeding | Published: February 4, 2021

Here’s how to make fish sauce dipping sauce, Nuoc Mam: 1-2 t honey or palm sugar 1 T hot or warm water – mix the honey or sugar until mostly dissolved Add 2 T good quality fish sauce 1 clove of garlic, smashed or minced and the juice of 1-2 limes. Add crushed or sliced […]

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2013 is the Year of the Water Snake

By Kelly Kaeding | Published: February 10, 2013

the 10th of February is Chinese New Year The Snake is considered a good omen and a symbol of wisdom. Snakes are known to be powerful, introspective, refined and focused. 2013 is a favorable business year for motivated people. In the year of the Snake, reducing stress with calm and quiet will add to the […]

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Pork & Cabbage Dumplings

By Kelly Kaeding | Published: February 10, 2013

This is the classic Chinese dumpling, loosely based on the recipe of Ben Wang – Burlington’s own master dumpling maker. Unfortunately, I forgot to take a picture. I guess I will have to make them again soon so I can. Oh, too bad! Makes 50 or so 2 cups Napa cabbage, sliced finely and chopped […]

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Vegetarian Lemongrass Dumplings

By Kelly Kaeding | Published: February 10, 2013

Vietnam meet Thailand in these mouth pleasures. Makes 30. For this recipe, you will need a steamer basket of some kind. A simple collapsible steamer basket will do. Alternatively, you can get a bamboo or stainless steamer at an Asian market. Mix in medium bowl: 1 block tofu, broken or cut into small pieces ¼ […]

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Shrimp Shu Mai with Ginger-Soy Dipping Sauce

By Kelly Kaeding | Published: January 29, 2013

Makes 30. For this recipe, you will need a steamer basket of some kind. A simple collapsible steamer basket will do. Alternatively, you can get a bamboo or stainless steamer at an Asian market. Mix in medium bowl 16 ounces shrimp, raw, peeled and chopped finely 1 can water chestnuts, minced 1 T finely grated […]

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Okra and Onions Braised with Spices and Tomato

By Kelly Kaeding | Published: October 3, 2012

Masala Bhindi I cannot think of anything I would rather do with okra than make this. If I get eggplant from my CSA, look out! Kelly is making Indian food tonight. Get the spices measured out and ready, then Heat: 2 T ghee or coconut oil Saute: 1 large onion, finely chopped 1 pound okra, […]

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Indian Spiced Braised Eggplant

By Kelly Kaeding | Published: October 3, 2012

Khatti Bhaji Whenever I get eggplant I think about making this dish. If I also have okra, my friends and family are in for an Indian delight. Nothing makes Indian food better than fresh vegetables and good quality oil. 1 medium eggplant, chopped into 1/2 inch cubes and then soaked for 15 minutes or more […]

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