How to cook: Spicy mung bean sprouts and tofu

chili-mung-beans-sprouts-tofu

A variation of the chili eggplants. The same spice paste is used but this dish has more crisp to it. The fried tofu cubes add body and volume to the dish; the mung bean sprouts add a lightness and sweetness that is as refreshing as a sunny tropical day.For best results, do not overcook the mung bean sprouts. They are … [Read more...]

Tofu and mushrooms with bean sprouts and spinach

tofu-mushrooms

I like vegetables but I'm not really a raw vegetable salad person. And I like more than greens in my vegetable dishes. I like colors and textures and an interplay of shapes and sizes. This dish, for me, satisfies all those requirements.Spinach and mung been sprouts take very little time to cook. Take care not to overcook … [Read more...]

How to cook: Pad Thai noodles

pad-thai-noodles

Nine out of every ten people I know would define Pad Thai noodles as a spicy noodle dish made with shrimps, mung bean sprouts and ground peanuts. But shrimps, mung bean sprouts and peanuts are not really the ingredients that define the Pad Thai noodle dish. The sauce makes the dish and it is called Pad Thai sauce. It isn't … [Read more...]

How to cook: Korean scallion pancake (pajeon, p’ajon or pa jun)

Korean scallion pancake (pajeon, p'ajon or pa jun)

It all started with the Korean scallion and seafood pancake (haemul pajeon) that we had at a Korean restaurant in Shangri-La Plaza last year. I was intrigued by the unique texture of the pancake and when I chanced upon a bag of Korean pancake mix (buchimgae) in an Oriental food shop in Cartimer, I grabbed one.I was … [Read more...]

How to make: Vietnamese spring rolls

vietnamese-spring-rolls

We never go to a Vietnamese restaurant without ordering spring rolls. Between Pho Hoa and Pho Bac, I prefer the latter's spring rolls. Apart from that though, my vote goes to Pho Hoa all the way. It's always been my dream to make Vietnamese spring rolls at home but it wasn't easy getting hold of rice spring roll wrappers. … [Read more...]

Asian coleslaw

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The inspiration is from Videojug. I always thought that ALL THAT OLIVE OIL was necessary to make raw vegetables edible but it seems not. As long as the combination of vegetables is right and the dressing is good, a salad can be a wonderful thing. I modified the Videojug recipe, of course, to suit my preferences. Instead of … [Read more...]

Tofu, spinach and bean sprouts stir fry

tofuspinachtogue

Still having this passionate love affair with tofu. We've been having tofu dishes at home almost every other day these past few weeks. It really started out as a counter move against the excesses usually associated with the Christmas holidays. But now... well, believe it or not, I am now capable of eating purely vegetarian … [Read more...]