If you’ve ever visited an Asian bakery, you’d have noticed that the tables are predominantly covered with bread-y pastries.
Some are savory and others sweet. Most of the fillings are very common to Asians, like red bean paste, lotus paste, and custard for sweet buns or charsiew, curry chicken, pork/meat floss, and sausage for savory buns. I especially enjoy things that have red bean filling in it.
Last of our five-part series on quick Asian dishes.
Today is 08-08-08, a very auspicious number to the Chinese. It’s also Jaden’s birthday today (what a lucky gal!), so I’m posting a very special, yet quick, Chinese dish in her honor.
Continue reading Five Quick Asian Dishes: Steamed Shiitake Mushrooms with Bok Choy and Fatt Choy
Part 4 of our 5-part series on Quick Asian dishes (inspired by Jaden’s 15 Minute Asian Light Meals contest) swings back into Chinese territory after taking a detour through India with our “Mustard Potatoes” post.
Annie is really getting fired up about making Asian dishes that don’t take a lot of prep time, cooking time, or ingredients. “Stir-fried Beef with Ginger and Egg” fits the bill to a T. Here is everything you need for this dish:
Eggs, green onions, beef, ginger
I offer this dish as another quick Asian dish that can be prepared in 15 minutes or less, in honor of Jaden’s birthday:
Continue reading Five Quick Asian Dishes: Two Tofus, Two Ways