Recipes by tigerfish (Page 54)

United States Chef

	Butternut Squash Soup - "pumpkin" season, never too early for it by tigerfish While fresh figs are almost disappearing, pumpkins and squash are coloring the scene yellow, orange, and gold. Remember the baked butternut squash fries I made last time? I also kept some of the butternut squash to make a soup. This recipe is just good…	2 votes 1793 views
	Cabbage and Carrot Indian Curry by tigerfish Cabbage must be one of the most "cross-functional" vegetables. They appear more "international" in various cuisines - Western, Chinese, Indian, Malay etc., compared to a vegetable such as Bok Choy (there must be a reason why Bok Choy is typically classified under "Chinese Vegetable") which I would almost never see in Indian food or…	2 votes 994 views
	Sour and Spicy Potato Stir-Fry - 酸辣土豆丝 by tigerfish Sour and Spicy Potato Stir-Fry 酸辣土豆丝 (pronounced Suan La Tu Dou Si) is common in regions of China (particularly North, Northeast) where winter is harsh and cold, with less leafy green vegetables harvest. At this time, families turn to tuber or rhizome such as potato; and bell peppers to concoct vegetarian dishes. Well, I know potato…	2 votes 884 views
	Celery and Fragrant Tofu Salad, 芹菜拌香干 by tigerfish Imagine you do not have a electric food chopper/processor to finely mince the celery, in this Celery and Tofu Salad - 芹菜拌香干, what would you do? Use a heavy Chinese chopper/cleaver and start...chop chop chop...mince mince mince...and still...chop chop chop...mince mince mince.Imagine you have celery and tofu, then "BLAND" comes into…	2 votes 544 views
	Bok Choy with Carrots and Shitake Mushrooms by tigerfish While to blanch a plate of vegetables is a no brainer, to stir-fry that same plate of vegetables does need a little more care and "heart" if you do not want yours to turn out of greasy and droopy, like what you get in some food stalls and take-outs. I love to use garlic - for aroma; carrots - for color; shitake mushrooms - for added…	2 votes 293 views
	Chinese Steamed Chicken - Gojiberry, Mushrooms, Ginger, Green Onions by tigerfish As I write, I am pleased to tell you that I am into the last 25% of my book! I have been so busy the past eight months - researching, experimenting and writing. I am not done at this time as I believe my publisher needs the entire full draft to be in,…	2 votes 381 views
	Kale: Stir Fry Kale with Garlic (Chinese Style) by tigerfish I should be ashamed of myself that despite living in the US of A for more than 2 years, I have not tried KALE. What is that? Nothing fascinating, ok. Just green leafy vegetables that I would have never thought of putting into my grocery basket. Well, they are really not that popular, I remember. I did not recall them being as…	1 vote 715 views
	Spiced Okra with Tomatoes by tigerfish Turmeric is definitely a spice that I have used more often now, because of my likes all around Indian food. Remember Spicy Green Beans, Spicy Green Beans with Carrots, Cabbage Curry and Curried Potato and Mushrooms? Love them with turmeric! And for Think Spice event, hosted at Bengali Cuisine in November, I have this easy tomato okra…	1 vote 590 views
	Pumpkin or Acorn Squash Stir Fry by tigerfish The variety of pumpkin and squash in the supermarkets or grocery stores confuses me a lot. Even the name "pumpkin" and "squash" confuse me. Is pumpkin = squash? Is pumpkin part of squash family, or maybe the other way round? I know there is Google Search but there are times (at this minute) when I just do not want to do it. I am sure…	1 vote 382 views
	Mushy Fava (Broad) Beans with Green Onions by tigerfish Like malt vinegar, mushy peas remind me of fish and chips. When my friend made this Mushy Fava (Broad) Beans dish, fish and chips just came to mind. The texture is...as the name suggests...M-O-O-S-H-E-E....(mushy) but this Chinese way of cooking does not make the dish any way less superior than the mushy peas made usually with peas…	1 vote 276 views