These are the classic, deep-fried Vietnamese spring rolls, also referred to as Imperial Rolls.
Author: chefalice
A visually intriguing dessert where a rich coconut-milk custard is steamed inside a small pumpkin or acorn squashes.
Use any type of clams for this emphatic, quickly prepared dish. It’s worth hunting for Thai basil (horapa), as it makes a definite difference to the flavor of the clams.
This is an exquisite way to prepare white fish fillets like cod, seabass or snapper. For maximum flavor, begin preparing this dish 3 days in advance.
This dish is made using sato-imo, also known as taro potatoes, which have a delicious creamy texture when thoroughly cooked. As sato-imo are not readily available, baby potatoes-or any boiling potato or yams-may be used instead. Tasty and easy to prepare, more vegetables can be added to make a complete one-dish meal.
An array of vegetables simmered in dashi and rice wine creates this hearty stew which is surprisingly light and, at the same time, healthy and delicious. Any combination of vegetables may be used, depending on availability and personal preference. The amount of stock called for in this recipe is sufficient for about 1½ lbs (750 g) of vegetables.
These deliciously fried cutlets (tonkatsu) make a satisfying lunch served with a bowl of rice, a dollop of hot prepared mustard, some thinly sliced cabbage and a splash of tonkatsu sauce. Bottled tonkatsu sauce is widely available in well-stocked supermarkets. Alternatively, make your own using 1 part Worcestershire or steak sauce and 5 parts tomato ketchup.
Tataki means “to pound” and refers to the method in which seasoned meat is lightly beaten with a knife to enhance its flavor. Lightly seared fish is marinated with tangy seasonings in this refreshing dish-a perfect starter for hot summer months.