Tag Archives: Asian

Bengal Red Lentil Dal

By Kelly Kaeding | Published: October 3, 2012

Bengali Masar Dal   This is my favorite dal recipe, from my favorite Indian cookbook. Pictured also: Okra Braised with Tomatoes, Onions and Spices and Indian Spiced Braised Eggplant   1 ½ cups red lentils (masar dal) 4 ½ cups water 3-6 hot green chilies (optional – serve minced chilies on the side if you […]

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Chinese New Year menu

By Kelly Kaeding | Published: January 31, 2012

HAPPY YEAR OF THE DRAGON Last year I cooked up a storm for Chinese New Year. This year I was busy doing other things  (see next post). Chinese New Year menu: Steamed Pork Buns aka Banh Bao Steamed Dumplings with Shrimp and Pork Ginger-Soy Dipping Sauce Fresh Vietnamese Summer Rolls Hoisin Sesame Dipping Sauce Spring […]

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Slow Cooked Chicken Coconut Curry

By Kelly Kaeding | Published: January 13, 2012

The house will smell so good when you get home if this is in the slow cooker. Toss the together into the slow cooker and cook 6-8 hours on low: 4-6 bone-in chicken thighs or 3 chicken legs (the marrow in the bone makes a tasty broth and is chock full of nutrients)* 6 shallots […]

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Spicy Lemongrass Beef Salad

By Kelly Kaeding | Published: October 2, 2011

Make the first part of this salad the night before – when it marinates overnight the beef will absorb the flavors and ‘cook’ in the lime juice. Marinate: ½ pound grilled rare grass-fed beef, preferably fillet mignon, thinly sliced 1 stalk lemongrass, minced (use white part only) * 2 shallots, thinly sliced 2 cloves garlic, […]

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Thai Chicken Salad (Laap Gai)

By Kelly Kaeding | Published: May 2, 2011

This is my favorite Laos dish. It can be served with sticky rice and hand pounded chili paste or simply with lettuce.   1 pound chicken breast or tenders 2 t vegetable oil 2 T white sticky rice powder (toasted and ground) 1 lemongrass, finely minced ¼ cup green onion, chopped ¼ cup mint, finely […]

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Indonesian Greens in Peanut Oil with Garlic

By Kelly Kaeding | Published: March 19, 2011

Foodie extraordinaire, Nancy shared this recipe with me. It literally takes a couple minutes to make and is uniquely delicious. I make this dish last, just as everything else is being put on the table. The key is to keep the heat quite high and braise the garlic then the greens quickly, stirring periodically. prepare: […]

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Vietnamese Chicken and Cabbage Salad (Ga Xe Phai)

By Kelly Kaeding | Published: March 19, 2011

This recipe accompanies Vietnamese Chicken and Rice Soup. Instead of putting all of the chicken into the soup (below), save half of it for the salad.   Combine in a small bowl to make dressing: 3-4 t honey or palm sugar 2 T hot or warm water – mix the honey or sugar until mostly […]

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Vietnamese Chicken and Rice Soup (Chao Ga)

By Kelly Kaeding | Published: March 19, 2011

This recipe accompanies Vietnamese Chicken and Cabbage Salad   Put in a large soup pot: three local organic chicken legs approximately four quarts of water 1 t salt

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2010 is the Year of the Tiger

By Kelly Kaeding | Published: March 4, 2010

Chinese New Year was on February 14 this year. The Tiger is considered a formidable animal in the wild and in the Chinese zodiac. Step with confidence and caution this year. When it feels right – press on. When it doesn’t feel right, trust your gut and retreat if necessary. The bottom line is:  go […]

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STEAMED PORK BUNS aka BANH BAO

By Kelly Kaeding | Published: March 4, 2010

Makes about 25 small bao. Vietnamese Banh Bao usually include a quail egg and Vietnamese sausage. My easy recipe has a simple meat and mushroom filling and is similar to some of the Chinese Bao Zi I’ve had, but my family enjoys saying “Banh Bao” so that’s what we call them. I make them small […]

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