Chinese Marbled Tea Eggs + Video! - Appetite for China I'm excited to share with you all the first cooking video on Appetite for China! For a while I had considered adding video to enhance the content on this site, and finally the took the plunge after being inspired by fellow bloggers including Pinch of Yum, Crepes of Wrath, and Steamy Kitchen, plus a great panel on creating video at the Roger Smith Cookbook Conference a few weekends ago. So here's the first, born out of a fun Saturday afternoon. Let me know what you think! Chinese marbled tea eggs, stewed in a black tea/soy sauce/spice blend, are a ubiquitous and cheap snack sold all around China in snack stands and convenience stores. Once the eggs are cooked, you can eat them hot or cold as a snack. Update: Check out How to Make: Chinese Tea Eggs, the first of many cooking videos on Appetite for China!
Ottolenghi Soba Noodles with Aubergine and Mango Recipe Sunday afternoons are best when they're lazy. There are different varieties of lazy Sundays, of course, but I have two favorites in particular. There's the lounge around the house, don't bother brushing your hair kind. And there's the loll around in the sunshine, preferably on a beach or lawn, variety. I got together with my family for the latter last week - seven of us, polliwogs and picnic tables, donkeys and dahlias, fish ponds, and even a turtle or two. I stumbled on California-grown mangoes a few days prior. A bit of a heads up - there's a good amount of preparation involved in this recipe. Those of you heading to Rome - I know there were a number of you. For now, I'll leave you with a short list of Ottolenghi-related links: - Yotam Ottolenghi's new cookbook, Plenty - Ottolenghi: The Cookbook - Ottolenghi Website - Ottolenghi blog - Yotam Ottolenghi's 'The New Vegetarian' column on the Guardian While you are prepping the rest of the ingredients bring a large pot of water to a boil.
ZICO & perfect fit “coco-butter monkey cups” | bento zen this week i’m participating in tone it up’s “beach week” — a week of scheduled workouts and slim-down meals designed to make the most of the last few days of summer. karena and katrina have teamed up with ZICO to host an exciting contest; the best recipe incorporating chocolate ZICO and perfect fit protein powder wins a 3-month supply of both of those products! i legitemately use perfect fit almost every day, and ZICO is one of my favorite special treats… so, needless to say, i got really excited about this contest. the result of my frantic brainstorming was these “coco-butter monkey cups” — they are dairy-free, gluten-free, and vegan. recipe and details below! one of my favorite things about both of these products is the fact that they taste decadent but are much more healthful than typical sweets. perfect fit can be used in baking (i’ve had great success with muffins and cupcakes!) be sure to check out the other delicious entries by searching #TIUZico on instagram! Like this:
Mushroom Recipes : COLLECTION Indexed : vegetables/mushrooms From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 2 Sep 93 13:29:27 +0200 From: arielle@taronga.com (Stephanie da Silva) BACON AND CREAM CHEESE STUFFED MUSHROOMS ======================================== Ingredients: ------------ 8 oz. cream cheese, softened 4-6 strips of bacon, fried and crumbled; reserve fat 1 small onion, finely chopped 20-25 large mushrooms, stems removed about 8 mushroom stems, finely chopped Instructions: ------------- Saute onion and mushroom stems in bacon fat until tender. Drain off excess fat. Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. From: jkwallac@uci.edu (Janis Wallace) BAKED STUFFED MUSHROOM ====================== Ingredients: ------------ 8-10 large fresh mushrooms 1 can of crab meat (drained) 1-2 tblsp mayonaise 1/4 cup (or so) shredded swiss cheese Instructions: ------------- Cut the stems of the mushrooms and scoop out the centers.
Paper-wrapped Mini Sponge Cake Remember the mini egg cake recipe I posted a couple of months ago? Many people left comments and tried the recipe, and everyone was asking me about the paper-wrapped mini sponge cake recipe that ones get at Asian-style bakery shops. You know, those cute cup-shaped cake that is spongy, soft, airy, light, and oh-so-good at tea time, or breakfast time? I love this mini sponge cake very much. Anyway, my contributor CP Choong told me that she learned this recipe from a Chinese language website. Try out if you love them. Instant Pot Herbed Chickpea Plov Recipe Plovs. I started cooking them last year pretty regularly, locking onto one in particular early in my exploration. It was the Green-herbed Plov with Chickpeas in the Samarkand cookbook by Caroline Eden and Eleanor Ford. It is the lone vegetarian plov recipe they included in that book, because, as noted, it's hard to find a plov in Central Asia without meat as its central component. If you love robust one-pot rice dishes, and you own an Instant Pot, you're going to want to dig in here, this plov recipe is for you. If you've never experienced a plov, its heralded as "the undisputed king" of Uzbek cuisine, a steaming pilaf cooked in layers, served everywhere in Central Asia. In the beginning I was cooking my plovs in a big cast iron Dutch oven, but quickly moved on to a kamado-san rice cooker donabe. For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1
Homemade Gyoza Wrappers “Luck is like having a rice dumpling fly into your mouth.” — Japanese Proverb I’m a huge lover of all types of dumplings, especially Japanese gyoza. Living in Japan meant I was able to feed my inner gyoza monster on a regular basis. In our apartment complex in Tokyo we had a little mini supermarket in the courtyard. Squirrel and I would make daily pilgrimages there for things like milk, fresh veggies, or a piece of fish for dinner. Every week a stand was set up in the middle of the store where a vendor sold something special, like a variety of miso pickles or tea. Now that we’re in the States, far away from my gyoza man, my options are much more limited. Homemade Gyoza WrappersAdapted from The Japanese Kitchen, by Hiroko Shimbo Makes 40 wrappers Sift two cups of all-purpose flour into a large bowl and stir in a 1/4 teaspoon of salt. Add about 1/2 a cup of boiling water, little by little, using chopsticks to stir, until you can form the mixture into a ball. Shhhh, don’t tell!
Pad Thai (Vegetarian) Pad thai is nearly always a crowd-pleaser. It's the sort of food that's good, even when it's bad. I mean, everyone loves a noodle-based stir-fry. Also, all the gluten-free people can get on board, because, rice noodles. Today's pad thai recipe is the riff I've been making lately - combining a Thai heart and a California spirit. Hot water is traditionally used to soften the rice noodles. The Pad Thai Set Up Like any other stir fry, you want to have all your ingredients prepped, and your noodles soaked before you fire up the burner. The other wild card here is in relation to the bean sprouts. Variations A number of you have left tweak and variations in the comments that I wanted to highlight. For you turmeric lovers, you can also browse these turmeric recipes.
“Uchiko” Roasted Brussel Sprouts with Thai Sweet Chili Sauce - Pure Hunger RECIPE. Apr 12, 2012 Our family recently traveled to Austin. The reasons for travel were mostly business and SXSW related tomfoolery. It’s an amazing world. Then on the third day the skies opened like a dark curtain on a stage and the sun made its grand entrance.We spent an unmentionable amount of time outdoors and consuming food, all with very close friends. Cut brussel sprouts in quarters and place in 13x9 glass baking dish. Smashed Sweet Potato Tacos Recipe This is a quick write-up of the color fantastic tacos we had for lunch recently. So simple, so good! Homemade tortillas (worth the effort) get slathered with a layer of roasted, smashed sweet potatoes which are topped with a sprinkling of black beans. From there it's all about the extra toppings like sliced avocado, quick pickled red onions and/or serrano chiles, and a bit of cheese - I used Bulgarian feta, but cotija would be good, or skip it altogether if you're vegan. A squeeze of lime, and some sliced scallions are the finishing touch! Look for orange or purple-fleshed sweet potatoes. 2-3 sweet potatoes, scrubbed sea salt 1/4 - 1/3 cup of almond, cashew, or rice milk10-12 tortillas (homemade tortillas are a breeze to make), warmed1 14-ounce can black beans, or equivalent cooked from dried Avocado, sliced Quick pickled red onions* and or serranos** Scallions, thinly sliced Crumbled feta or cotija cheese, optional Preheat your oven to 400F / 200C degrees. Serves 4.
Really frugal ramen soup eggs Eggs are great for bentos, and I have quite a few egg recipes here. Hard boiled eggs on their own require some kind of seasoning, even if they look too cute to eat, so so far I’ve shown you how to make them tasty on their own, by turning them into tea eggs the lazy way, marinating them in miso, or the quickest of them all, my mother’s soy sauce eggs. Now, the recipe I’m showing you today is so frugal and low-brow that I am almost ashamed to put it up here. But hey, it’s good! If you’ve been go a good ramen place, you’ve probably encountered those richly flavored soft boiled eggs that are often on top of your bowl of noodles. The best way to do that is to have real ramen soup. Barely a recipe at all: Instant ramen soup eggs EggsInstant ramen soup packets Boil some eggs to the soft boiled stage - 4 minutes will do. Heat up some water for the soup. You can start eating them as soon as the eggs have cooled down, though they’re better after a night. Egg safety