Recipes by Linda Tay Esposito
AUSHAK - AFGHAN RAVIOLII first tasted Aushak at the Salang Pass restaurant in Fremont, a city where a lot of Afghan immigrants have settled. Aushak is proof that Marco Polo made his way through that part of the world (I mean through the Hindu Kush, not Fremont!) enroute back from China. Aushak is traditionally made with beef - it's the Afghan version of… |
3 votes
23919 views
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VIETNAMESE BO LA LOTThis is a very tasty Vietnamese appetizer and part of the famous "bo 7 mon" Vietnamese menu of eating 7 different types of beef dishes. Beef 7 ways. No holy cow here. The skewers of little green parcels of beef make a lovely presentation. La lot is a type of Asian herb - a large shiny heart-shaped leaf which gives a peppery,… |
4 votes
48412 views
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SHANGHAINESE LION’S HEADThey call it Lion's Head because the meatballs are ye big with manes of soft, tender napa cabbage...looking like a lion. Seriously, in Shanghai, the meatballs are the size of a tennis ball - let's call that a quarter pounder meatball. Slowly braise or steam to get a tender, melt-in-your-mouth meatballs. If you have a small… |
4 votes
19121 views
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THAI KHAO TOM MOOThailand's breakfast for champions. A comfort food, the soup makes a wonderful meal. Besides being a popular breakfast item in Thailand (hold the bacon, give me pork balls!), it is also their version of chicken soup for the days when one is under the weather. |
2 votes
11635 views
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MALAYSIAN FISH BALLSBouncy meatballs! My good aunt, Shirley, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy. Very few people really make this at home anymore… |
2 votes
21662 views
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INDIAN KOFTA CURRYDelicious Gujerati style of curry, with lamb kofta aka meatballs. A flavor explosion experience. |
3 votes
14464 views
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PERSIAN KUFTEH BERENJIBig balls of aromatic fresh herbs, rice, beef and lamb. It's a whole meal by itself. Adding dairy to meatballs make them tender. The Advieh is a Persian spice mix of cinnamon, cardamom, cumin, cloves and rose petals. |
3 votes
14719 views
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MINCED CHICKEN & LAP CHEUNG IN LETTUCE CUPSThere are so many versions of Chicken in Lettuce Cups. This recipe features the classic trinity of chicken, lap cheung (Chinese wax sausages) and dried shrimp. If you are in the San Francisco Bay Area, get the Wycen lap cheung (Washington/Stockton or Clement/7th) . They make their sausages locally and offer extra lean 100%… |
7 votes
19548 views
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CRABMEAT AND CHIVES POTSTICKERSPotstickers are real easy to make. Part pan fried, part steamed, the dumplings have a crisp base and a soft top. In this recipe, we have filled the dumplings with crabmeat and chives, but you can also fill the dumplings with pork or chicken, or just a mushroom medley. The aromatic dipping sauce (adapted from Fuchsia Dunlop's "Land… |
3 votes
9358 views
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SHIITAKE & ENOKI ASIAN MUSHROOMS SPRING ROLLSA vegan favorite at the dim sum table. When you bite into the spring roll, you will feel several layers of textures - texture being an important element of Chinese foods. First you have the crisp from the deep fried spring roll skin, followed by the velvety shiitake inter-mingled with the stringy mung bean thread and the silky… |
4 votes
19881 views
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