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Asian Vegan Kitchen

I'm interested in buying this book but wanted to see if any of you guys have it and what you think. If you have any recipe reviews, bring 'em on!

Yup, pickled mustard greens. I think the can I bought was 160grams, I just used the whole thing cause it tasted so good.

It's on page 143.

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Got it thanks. 

I needed an excuse to go to the Asian store and pick up somethings.  I didn't  think to look in the canned goods, but got some pickled mustard in a clear plastic container.  It says sour....so I hope I like it.  I like extreme tasting food sometimes.  I might make it tonight. 

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I love the taste of fermented stuff and I figured you like kimchi so I don't see why you wouldn't like this. My can didn't say sour but I don't see why it would be all that different. Let me know what if you like it. If it sucks, I'm sorry I steered you the wrong way, lol.

Made some more stuff tonight.

Chili rice - I didn't have garlic oil so I just sprinkled some garlic powder before mixing it all together. It was a nice departure from just plain rice.

Bamboo shoots and green pea stir-fry - I used canned bamboo shoots and this worked out great. This doesn't have a heavy flavor from the soy sauces but it does taste really good paired with the chili rice. Gotta love the crunch from bamboo shoots.

Stir-fried spinach and mushroom - First time I cooked with enoki mushrooms. The texture is different- it looks like noodles and like it'll be soft but it actually stays kind of chewy. I used water spinach since I was able to find it at the Chinese grocery store. I really enjoyed this!

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You're right.  I loved it!  This was a very good recipe!  Thanks for the heads up.
The greens look very much like baby bok choi to me.

http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc6/190297_1674101251211_1197836956_31456093_7677610_n.jpg

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I'm so glad!! Damn your greens look better than the little measly can I had, lol. I couldn't get enough of it. Where's the sriracha?!

Btw- I just realized that when I read over my other post I kept typing "picked mustard greens" instead of "pickled" lol. I was wondering why you asked me if I meant pickled mustard greens.

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LOL...just wanted to make sure we were on the same page.  I didn't need siracha because I used plenty of hot fresh chilis.

This is what I got today.  It says on there it must be cooked, so it was crunchy and sour, looks like baby bok choi

http://www.philamfood.com/images/P/8852032612131.jpg

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Korean Noodles

Super quick and easy. I didn't make the Multipurpose Sauce, just drizzled it with some gochujang sauce. It made a good quick dinner. I didn't have the sweet potato noodles, so I used cellophane noodles. Next time I go to the Asian grocery I will pick up the sweet potato noodles, because the cellophane noodles did fall apart when I added them to the vegetables.

Assorted Vegetables in Cashew Gravy

This was tasty, but I felt like it was missing something, maybe a touch more sweetness. I might add raisins or tamarind chutney next time I make it, and I will definitely add more heat. I added some mushrooms, and they worked well in the mix. The recipe looks kind of complicated, with the different pastes and all, but it wasn't difficult to make and took me less than an hour.

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Stir-fried noodles with vegetables - Swapped out the cabbage for baby bok choy, omitted the tomato, and doubled the sauce which has tomato paste, soy sauce, and white pepper. If this isn't doubled then the dish is too dry. You'll still end up adding additional soy sauce but this makes it taste way better. I made the daily chili sambal for this recipe but it doesn't even make a difference and it's super watery, not like a paste at all. Next time I'll just add more chopped chilies to make it spicier.

Check this dish out Tweety- it has fermented mustard greens, bean sprouts, red chilies, etc. It's in the Malaysian section.

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mmmmmmm....will do.  Have to get more mustard greens.........

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Tofu kimchi - Took my cue from Tweety and cooked the tofu in the same pot with the veggies. I found some vegan kimchi at a Japanese grocery store for cheap so look there if you can't find any kimchi at a whole foods store. I really enjoyed the taste of this and would make it again.

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Stir-fried Noodles with Vegetables - Intrigued by the review above from my good friend intheend,  I gave this a try knowing I would like it.  I loved it.  I like how it's basically veggies without much spice, allowing the veggie taste to rule, which was a nice change from the overly (but good) spiced Carribean food I made recently.

I used cabbage and kale from the CSA and replaced the mustard greens with the kale.  The store was out of atsuage deep-fried tofu, so I used regular tofu instead.  I used green onion stems instead of garlic stems because I didn't have those or chives.  I used sambal olek instead of the "daily chili sambal" recipe the writer uses.  I used tomato paste instead of purree because I had some in the fridge I needed to use.  I love tomatoes in stir fries. I used no garnish.  I added the sprouts at the end because I like them crunchy, not cooked.  I did not mix it with the noodles and warmed up the noodles in the same pan after removing the veggies.  The leftovers will be mixed.All these are minor changes, and I was pretty faithful to the recipe as a whole.  It uses shallots, leeks, cabbbage, tomatoes, greens, chilis and soy sauce.  Excellent.  Thanks for the recommendation!

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/206377_1718759007627_1197836956_31511731_3186497_n.jpg

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Fried Rice with Basil - Very good.  Pretty basic recipe with mushrooms and lots of Thai basil.  I mixed the basil along with the rice at the last minute so as not to overcook the basil.  I omitted the sugar.

Cucumber salad with roasted cashews - Very good.  Nice recipe with lime, soy sauce, hot chilis, garlic and roasted cashews.  I added only a pinch of sugar instead of a teapsoon that was called.  The Thais love adding sugar to balance the heat, but I like the heat alone for the most part. 

I served it with collard greens because I needed to use those up.

http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc6/198519_1720464130254_1197836956_31514616_1208891_n.jpg

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Mixed vegetable coconut curry - I tried using tempeh in this dish since sometimes I can tolerate it and sometimes I can't.. this was one of those times I couldn't. The great thing about this curry is that it's really easy to customize since you could just use whatever veggies you have on hand. Anyway, this has a great mellow flavor as long as you seed the red chilies. In the past I was never able to get the candlenuts completely smooth but with my new Preethi wet/dry grinder, this came out like a smooth paste! Would definitely make this again, minus the tempeh.

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Braised bitter gourd From the Burma section...this is freaking fantastic!  I'm not familiar with Burmese food, and I thought it queer the ingredient list included paprika, tumeric, and salt instead of soy sauce, but it all came together nicely.  It also has onions, garlic, chili pepper and peanuts. 

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/270640_1934705286149_1197836956_31746401_7717622_n.jpg

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Kung pao tofu - I loved this.  I can't say I'v e had kung pao before, perhaps many years ago.  This is quite good...I toasted some raw cashews and used them...the recipe calls for cashews and I always thought kung pao used peanuts, but I think cashews are a fantastic addition to this dish.  I followed the recipe relatively closely except I didn't have dried chilies and used a Thai chili, and I don't have "Chinese chili paste" and used sambal olek, and I didn't have "wood ear mushrooms" and used baby portabellas, and finally I didn't use atsuage deep-fried tofu because I don't perfer to and it costs twice as much as regular tofu.  I used extra-firm tofu and doubled the amount to 1 lb. instead of 7 oz. to use it all up.  Finally she calls for a red, yellow and a green pepper and all I had was an orange and a large green pepper and used those.  (I resisted an urger to add garlic since there wasn't any in the recipe.)  These changes didn't compromise the original recipe in my opinion.  To taste I used only two teaspoons of sweet soy sauce instead of the three she calls for.  It also has white miso and sake for a little touch of Japanese.  Rocked the taste buds with layers of sweet, peppery, nutty and spicy hot goodness.

http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/310240_2169266510033_1197836956_31996429_1342608222_n.jpg

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gyoza - Loved these...the filling is shitake mushrooms, Chinese cabbage, tofu, garlic, chives, and ginger.  It calls for 30 wrappers and I used about 15 since I double stuffed them, which was a better idea for me.  I was a bit intimated by these, but watched a couple of YouTube vids and found it really easy to make.

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/166908_2257166987490_1197836956_32060308_106916110_n.jpg

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Oh Tweety, those look fantastic! When I make gyoza, I make a ton and freeze them for fast meals.

Spicy fried tempeh - This is one of my favorite dishes out of the book. It has shallots, chilies (use some chopped Thai to make it super spicy), peanuts, and ketjap manis in it. If you don't keep a huge bottle of ketjap manis around like I do then you can always make a small batch. The only thing I did different was used dry fried tofu instead of tempeh which I was very happy with.

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Oh Tweety, those look fantastic! When I make gyoza, I make a ton and freeze them for fast meals.

Spicy fried tempeh - This is one of my favorite dishes out of the book. It has shallots, chilies (use some chopped Thai to make it super spicy), peanuts, and ketjap manis in it. If you don't keep a huge bottle of ketjap manis around like I do then you can always make a small batch. The only thing I did different was used dry fried tofu instead of tempeh which I was very happy with.

I've been intrigued by this recipe before.  For the "deep fried tempeh" do you think that is a whole tempeh deep fried in peanut oil and then sliced.  I wonder if stir frying cubes would work? 
I don't have samal leaves, should I leave that out or try curry leaves. 

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You can stir fry some cubes. I think the texture she wants you to achieve is a dried out exterior, that's why I dry fried my tofu so if you stir fry your cubes don't toss them around so much until they brown on a particular side. I don't have salam leaves either but according to Cook's Thesaurus you can use curry leaves (which I hoard) or bay leaves (I used these instead). I have a recipe for ketjap manis from Bryanna Clark Grogan's World Vegan Feast, send me a PM if you want it.

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Thanks for the advice.  I actually read that bay leaf isn't a good sub..but I do have curry leaves.  I actually have ketjap manis on hand.    I think the one cookbook I'm going to get this Xmas is World Vegan Feast, sounds awesome.

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