Eat For Eight Bucks: Ginger-Soy Chicken Noodle Soup. [Photograph: Phoebe Lapine of Big Girls, Small Kitchen] Last fall, during the first bout of cold weather the season had to offer, Cara wrote about this Asian Noodle Soup. It was chicken-free and packed with good veggies—cabbage, carrot, peppers—and fresh cilantro. But should we call it Asian? That was a heated point of contention. One commenter gave us a big old slap on the wrist for making cultural blanket statements, and said Cara's use of the term Asian to represent the dish's ingredients and flavors was like calling Spaghetti Pomodoro "European Spaghetti.
" But the dish stood out in my memory not just because it sparked a controversy, but because it sounded incredibly satisfying and delicious. I liked the flavor combination so much that I decided to base this soba noodle dish off of it. Indian-Spiced Potato Tots Recipe. Difficulty:Easy | Total Time: 1 hr 40 mins | Makes:About 45 tots Indian cuisine is full of tasty potato dishes. So it was only natural to pair these tater treats with the bold spices of the land of curry. A cooling cucumber-yogurt dip quells the cayenne kick. What to buy: Panch phoron is a Bengali spice mix that combines fenugreek, nigella seed, black mustard seed, fennel seed, and cumin seed. If you can’t find it at your grocery store, just blend equal parts of all the seeds (as in this recipe). This recipe was featured as part of our Make Your Own Potato Tots project. 1 1/4 pounds russet potatoes (about 2 medium), scrubbed1 teaspoon plus 1 1/2 to 2 cups canola oil3/4 teaspoon panch phoron, finely ground in a spice grinder or mortar and pestle1/2 teaspoon turmeric1/4 teaspoon cayenne pepper1 tablespoon all-purpose flour1 teaspoon fine salt, plus more as neededCucumber-Yogurt Sauce, for dipping Heat the oven to 450°F and arrange a rack in the middle.
Korean Chicken Wings Recipe. Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise Recipe. One of the challenges of traditional fried chicken is achieving the balance of fully cooked chicken with a perfectly browned, crispy coating. This recipe for Asian-style fried chicken from Chef Susan Feniger of Street restaurant in Los Angeles makes it easy by starting with baked marinated chicken. When you’re ready to fry, just dip the cooked chicken in a rice-flour batter and deep-fry for a few minutes until the outside is crispy.
It’s perfect party food: It fries quickly, and the coating stays crispy even at room temperature. Dip it in spicy yuzu mayonnaise or any other kind of tangy dipping sauce. What to buy: Yuzu juice can be found in the ethnic aisle or freezer section of well-stocked gourmet or ethnic grocery stores, or you can buy it online. Yuzu kosho chile paste is a fermented mixture of yuzu zest, chile peppers, and salt. ... read more White rice flour is produced from long-grain rice and is gluten-free. << Collapse. Gobhi Manchurian/Crispy Cauliflower in a spicy chilli-garlic sauce.
Japanese. Chinese and everything else.