Tag Archives: Asian

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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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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