Recipe courtesy of Shubhra Ramineni, Entice with Spice
In this dish, shrimp are cooked in a masala (spiced tomato and onion base) in which I combined the cooking styles and flavor of northern and southern India. The masala base is a northern Indian style used by my mother, but I have added mustard seeds as a spice, which are common in southern Indian cooking and are used by my mother-in-law.
Filipino barbecue is often marinated in a mixture that includes 7-Up or Sprite, likely for its tenderizing effect. Our family recipe contains no catsup, which is often mentioned in online recipes as either part of the marinade or a component of the basting mixture. Paired with achara (pickled green papaya), it’s a classic Filipino combination.
There are many different kinds of laksa. Generally speaking, laksa is a spicy broth, frequently made with a coconut cream base, served with a variety of meats and herbs. Recipe by Chef Linda Tay Esposito
This version of Konetsuke reminds me of a peppermint patty: Two layers of rice surrounding a thin layer of miso and packaged miso works well.
There are many different miso pastes available: some with smooth textures, some chunky, and with varying degrees of flavor and saltiness. Most miso pastes are interchangeable in recipes but quantities may need to be adjusted according to taste. As a general rule, the darker the miso the saltier the taste, and the lighter the miso the sweeter the taste.
Although this is a classic Japanese recipe, toppings will vary from household to household. The following is how my friend Atsuko does it. Mentsuyu—or the more professional term warishita—the sauce poured around this fried tofu, is a multi-purpose condiment commonly found in the Japanese kitchen.
Like most Japanese desserts, it’s still fairly good for you—or not that bad for you, depending on how you look at your glass. But the thing I like most about this chiffon cake is that it’s simple. When making the cake, you can use whatever type of tea you prefer.
Adapted from Into the Vietnamese Kitchen by Andrea Nguyen
Leg and knuckle bones are the best to make the stock. That’s pure flavoring that makes your Pho taste full, meaty and rich. But let’s say that you can’t find leg/knuckle bones. Refrigerate overnight and just discard the layer of fat that accumulates on top. For best results though, keep the bones with marrow to 20%.
The almost minty aroma of green shiso pairs marvelously with grassy green olive oil. When you toss it with long strands of golden pasta and top it with a few pieces of sweet creamy sea urchin, it makes for a sublime pasta dish that’s like the sexy hapa offspring of a Japanese-Italian couple.
This is my mother-in-law’s signature dish. In her hands, simple ingredients of beef, green onions, chili powder and garlic become something complex, delicious and far greater than the sum of its parts. Seasoning each component ensures that your dish is flavorful and well seasoned and not salty.