Curry Udon
Curry roux has saved me countless times, and I love using the cubes to quickly prepare a delicious Japanese-style curry. S&B Foods first introduced this convenient block form of curry roux in 1956, made from a solid mixture of fat, flour, and curry spices as the base flavor. Today, you can find a wide selection of instant Japanese curry roux in the Asian section of American supermarkets.
Por Por’s Cantonese Sticky Rice (Lo Mai Fan)
My Por Por’s weeknight lo mai fan uses a 2:1 mix of jasmine and glutinous rice, so it cooks on a regular rice-cooker cycle before you fold in Chinese sausage, cured pork belly, shiitake mushrooms, dried shrimp, and salted turnip.
A Guide to Hot Pot at Home
The third installation of Demystified: Soy Bean Paste, we’re exploring the use of Chinese fermented soybean paste in hot pot. Hot pot is a beloved tradition, especially in Northern China. At the heart of the table sits a boiling broth, surrounded by an array of proteins, vegetables, noodles, and other accompaniments. Guests are invited to immerse their favorite ingredients into the broth, letting them cook for just a few moments or minutes.
Spring Miso Soba Noodle Soup
The first installation of Demystified: Soy Bean Paste, we're diving into the world of soybean paste with a springtime soba noodle soup featuring miso. With the abundance of vibrant veggies from the farmers' market, I'm jazzing up the soup by stir-frying a medley of these fresh finds to layer in.
French Onion Gnocchi
When the weather drops from 90 to 80 degrees, that is enough cause for celebration in Florida. Kicking off this autumn season of casseroles with a knock-out dish combining French Onion Soup and Italian-Style Potato Gnocchi.