For those looking to experience Burma without leave their home – look no further. Naomi Duguid’s Burma: Rivers of Flavor takes you on a culinary journey to the Southeast Asian country, as she got to know the local residents and foodways. Check out some of our favorite recipes after the cut!
The Korea Blog had us drooling with an overview of some of the tastiest Korean cold noodles.
I picked my favorite–Naengmyeon–because it’s cold and refreshing and good for those who can’t handle too much spice. Sharing with you Seriously Asian’s Naengmyeon recipe.
Seriously Asian‘s Naengmyeon (Korean Cold Noodles)
1 package Korean cold noodles
Suggested additions to the broth
Gochujang (red chili paste)
Rice vinegar
Agave nectar
Suggested toppings
1 pear, preferably Asian, sliced thinly
1 cucumber, thinly slice
4 hard boiled eggs, sliced into 1/3-inch slices
Pickles of any sort—carrot, daikon, burdock, etc.
Kimchi
Marinated raw skate
Bring a large pot of water to boil. Follow the instructions on your packet of Korean cold noodles for the length of cooking.
While the water is boiling, assemble your choice of toppings.
Place the packets of broth flavoring into the bowls, along with icy cold water. Reserve a few ice cubes for when you serve the noodles.
When the noodles are done cooking, immediately drain and rinse them in running cold water. Divide them among the four bowls and use a pair of scissors to cut clumps of noodles into more manageable lengths.
What’s your favorite cold summer meal? Share with us in comments and we may just post about it!
There’s no better way to beat the summer heat than indulge in some delicious cold meals. Audrey is going to share some fab recipes with you to make in the comfort of your own home!
Intern Ann loves herself some sweet sweet shaved ice. Here’s her estimated recipe:
Ann’s Estimated Shaved Ice Recipe
Ice
Sno cone maker
Red bean
Fresh/canned fruit
Ice cream
Condensed milk
Your favorite sweet cereal
Any other sweets you enjoy
Shave the ice
Pile on the red bean from a can
Throw on some fresh/canned fruit
Add a scoop of your favorite ice cream
Drizzle on some condensed milk
And top it all off with your favorite sweet cereal. (Fruity Pebbles are a popular, colorful option.)
Don’t forget the spoon. (Or spoons, if you really feel like sharing)
What’s your favorite cold summer meal? Share with us in comments and we may just post about it!
There’s no better way to beat the summer heat than indulge in some delicious cold meals. Audrey is going to share some fab recipes with you to make in the comfort of your own home!
I always turn to my favorite summer dish–the cold sesame peanut noodles — when I want to chill out when dining in.
Here, I share the recipe with you! We’re even making these recipe cards so you can easily transfer the recipe (picture and all!) to friends and family. Thoughtful, huh?
Nina Simond‘s Cold Sesame Peanut Noodle
1/4 cup hoisin sauce
2 tbsp. smooth peanut butter
1 1/2 tsp tomato paste
1 tsp sugar
1/3 cup water
1 tsp. safflower or corn oil
1 1/2 tsp minced garlic
1 tsp crushed red pepper
Mix the first 5 ingredients in a small bowl and set aside.
Heat a small, heavy saucepan over high heat, add the oil and heat until hot (about 20 seconds). Then add the garlic and pepper and heat until fragrant (5 seconds or so). Then add the mixture and cook until warmed through, about 3-4 minutes.
What’s your favorite cold summer meal? Share with us in comments and we may just post about it!
Have you ever met someone whose primary diet consists of carrot cake and banana nut muffins and ice cream? Whose sweet face belies her even sweeter tooth? Meet Dorothy, our resident Dessert Tourist. Dorothy will be Audrey’s resident Dessert Tourist, zipping in and out of bake shops and dessert cafes and ovens to share with us some of life’s sweetest.
I have a love/hate relationship with rainy days. They are so cold, gloomy, dreary and wet. I hate leaving the house on rainy days, but I can’t stand being stuck inside the house either. They make me fat because I usually spend rainy days snuggled up in bed with a big bowl of macaroni and cheese, catching up on reading. So this week of crazy rainstorms in Southern California has not been good for me. But I also love rainy days. They’re so warm and comforting; since I spend all of mine snuggled up indoors. And the world smells fantastic after a rain washes the air of pollution and impurities. But most of all? I love rainy days because they are the perfect days to make bread pudding. I decided to tackle Aarti Sequeira’s Huggy Buggy Bread Pudding this time. (Aarti also happens to be in the latest issue of Audrey magazine. Check it out!)
Aarti calls this dessert “Huggy Buggy” because it hugs you from the inside out. This is a bread pudding with an Indian twist, as it is infused with coconut and spices, and filled with figs. Coconut-ty, moist, fragrant, and absolutely fantastic with a scoop of vanilla bean ice-cream, this bread pudding really does warm you up from the inside out.
Not only is it delicious, this dessert is also a cinch to make. The liquid ingredients come together in one bowl, and are then tossed with the dry ingredients. The entire process takes about 7 minutes (but let the pudding soak for at least 15 minutes before it goes into the oven).
Perfect for that rainy day.
Huggy Buggy Bread Pudding (adapted from Aarti Sequeira)
Ingredients
- 3 tablespoons melted butter/baking spray
- 3 eggs
- 1 cup sugar
- 1 (14-ounce) can coconut milk (not low-fat)
- 2 cups lite coconut milk (use whole milk if you cannot find lite coconut milk)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- Pinch salt
- 1 stale baguette, cut into 1-inch chunks (about 7 cups)*
- 6 dried figs, soaked in hot coconut milk for at least 15 minutes, thinly sliced
- Handful roasted unsalted cashew nuts, whole or chopped
- Vanilla ice cream, for serving
Directions
Preheat the oven to 350 degrees F. Pour the melted butter into a 9 by 13-inch baking dish and use a pastry brush to make sure the dish is well coated. Alternately, spray the pan very, very, very well with baking spray.
In a large bowl, whisk the eggs and sugar together, then add the coconut milk, the whole milk, the spices and a pinch of salt. Add bread, figs, and the coconut milk the figs were soaking in, and toss. Let soak for at least 15 minutes.
Pour the mixture into the prepped baking dish and sprinkle with the cashews. Bake until the pudding pulls away from the sides of the dish, about 35 minutes.
Remove the pudding from the oven and serve with ice cream.
*If your baguette is not stale, cut it into chunks and toast the chunks for 15 minutes to dry the bread out.
How many times have you heard this one: “Ya know, [insert Asian group here] are the Irish of Asia!” Well, this St. Paddy’s Day, I’m turning this around. The Irish are the Asians of Europe, and to celebrate, we’re making soju cocktails.
Photo by DraconianRain.
We recently got a bottle of Ty Ku Premium Liqueur in the office (strictly for professional test kitchen purposes). Besides its nifty light-up bottle, we were intrigued by the company’s claim that the liqueur only has 72 calories per serving. Now, I’m not the biggest soju fan, but I could get my St. Paddy’s day off to a good start with Ty Ku Premium Liqueur. It’s soju, but it’s mixed with Asian super fruits like mangosteen and goji berry, which are full of antioxidant good stuff. And when you’re looking forward to the one night of the year where drinking is celebrated, you need all the antioxidants you can get.
But the best part is that each Ty Ku cocktail purportedly has just 100 calories per serving. Much better than the pint of Guinness I was planning on nursing the whole of the night. My Asian eyes will definitely be smiling. What are your St. Patrick’s Day plans?
1.5 ounces TY KU Liqueur
0.25 ounces Soju
Squeeze of lemon
Shake in a cocktail shaker and pour into a martini glass.
