Crispy stuffed lotus root (renkon hasami-age)
A mixture of seasoned ground pork and vegetables is sandwiched between thin slices of fresh lotus root, dredged in starch and fried until golden and crisp.
Side Dishes
As good as the main course is, sometimes, it's even better when enjoyed with at least one side dish. The side dish can be anything, really. So long as the serving is small and it is not the main dish, it qualifies as a side dish. But, often, a side dish refers to a small portion of a vegetable salad or it can be starch in the form of rice, noodles or bread. My personal favorites include mango and tomato salsa, mashed roasted squash and Japanese cucumber salad.
Spicy tuna tartare
The natural brininess of fresh tuna joins a creamy and spicy sauce in this quick recipe for your next appetizer or side dish. Ten minutes to prep with no cooking …
Eggplant garam masala
Sliced eggplants are dipped in batter spiced with garam masala and fried on both sides until a crispy crust forms on the surface.
Malaysian butterfly pea flower rice (nasi kerabu)
Rice cooked with butterfly pea flower brew results in blue rice. The rice can be a homogenous blue but you may give it a marbled look just for fun.
Pesto rice
Want tasty rice that's not Asian-style fried rice? Try this. Fry garlic in olive oil, toss in cooked rice, stir in pesto then drizzle in lime or lemon juice before …
Nasi goreng (Indonesian fried rice)
A sweet-sour fried rice popular not only in Indonesia but in Malaysia, Singapore and Brunei as well, nasi goreng derives its flavor, aroma and color from kecap manis, …
Kabayaki-style eggplants
Eggplants softened in the microwave are butterflied and braised in sweet-salty teriyaki sauce.