"AsianFood" news and stories

It's all about the crunch in this salad of fresh snow peas and baby carrots, tossed with an Asian-style dressing of rice-wine vinegar, ginger and sesame seeds. The same brilliantly colorful combination gets treated to a miso-tamari dressing in this recipe.

If the sweet snap of snow peas rings your bell, try Kitchen Daily contributor Adeena Sussman's snow-pea and tofu sauté with a buttery soy-vinegar glaze, a riff on Philippine-style adobo.

Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.

Go fish! That's what blogger Julie of peekandeat did with her partner to celebrate an anniversary, taking off from Sheepshead Bay, Brooklyn, into the Long Island Sound in search of black sea bass. The result, after a day spent with rod and reel, and a Chinese-inspired recipe from the Cooking Channel's Ching-He Huang, is black sea bass stuffed and topped with slivered ginger, scallions and shiitake mushrooms. Steamed with Shiaoxing rice wine, and served with a hot beer-and-ginger lime sauce, the bass was, Julie says, "soft and moist, its sweetness enhanced by the zesty, hoppy sauce."
Black sea bass is also a sustainable choice, which sweetens this meal even more.

Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.

Dotcomedy.com's Sean R. recently took a jaunt to Bangkok, Thailand. Being an avid carnivore, he took his camera on a long, languid lap around a market's sausage counter. Come and take a stroll with him, why don't you?


Seven Deadly Seans

Next - Midnight Sausage: Paris

I have no idea why I'm reading Men's Health. Regardless, the magazine has an article that encourages men to cook these seven dishes from around the world at home, to keep them lighter than the restaurant versions that are always loaded with too much pasta, rice and potatoes. Men's Health says that the "secret isn't tiny, Frenchman-like portions; it's a redistribution of nutrients." Hey, if it makes you look like Mr. Cooking Guy in the photo, I'm all for it! 

The recipes are for:

1. Curried Shrimp Kebabs with Basmati Rice (Indian)
2. Sausage and Pepper Pasta (Italian)
3. Steak and Bean Burrito (Mexican)
4. Pork Fried Rice (Chinese)
5. Teriyaki Salmon Bowl with Broccoli (Japanese)
6. Cajun Chicken Fingers with Sweet Potato Fries
7. Broiled Lamb Chop over Cucumber Tomato Salad (Greek)

The recipes are for one portion though. I'd double it, and make dinner for yourself and your date!

I love baby bok choy. Regular bok choy tastes great, but I think I am beginning to have this fascination with all things teeny tiny cute and miniature. Of course, baby bok choy tastes a little different - they're sweeter and more tender.

Cut baby bok choy lengthwise into quarters, rinse, and dry off. (You can rinse before you cut, but it's easier to get any sort of nasty stuff that's caught between the leaves if they're sliced open). In a saute pan with high sides, bring about ¼ c. water or vegetable broth to a boil (The bok choy will give off some water later, too). Add 2 Tbsp. Korean ggoh-choo-jahng (spicy red pepper paste), 2 Tbsp soy sauce, and about 4-5 cloves chopped garlic. Reduce to simmer, and add bok choy. Let braise until bok choy are tender.