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.

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.

Caponata

Often described as Sicilian eggplant dish, caponata is a sweet-sour mixed vegetable dish seasoned with vinegar in which raisins have been soaked.

Mixed vegetables agebitashi

The default cooking procedure is to season the ingredients before and during cooking. With Japanese agebitashi, unseasoned food is fried then soaked in a sauce.

Baked brown sugar-glazed sweet potatoes

Americans associate sugar-glazed sweet potatoes with Thanksgiving, but did you know that this dish is also found in Japan and Korea?

Beef-wrapped green beans with soy honey Sriracha sauce

Inspired by a dish prepared by a South African chef Siba Mtongana, host of Siba’s Table on the Cooking Channel, I used soy sauce, honey, ginger and Sriracha for my beef …

Fried tofu with sweet chili sauce

Chunks of deep-fried firm tofu are tossed in sweet chili sauce with bird's eye chilies, shallots, bell peppers and finely chopped ginger. It's a vegan dish that we …