savory recipes

spice mixes {#spice-mixes}

elote adapted from Fork in the Kitchen (5 servings):

• 2 tbsp chili powder
• 2 tsp smoked paprika
• 2 tsp sugar
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp dried lemon/lime peel

cà ri adapted from huchaco:

• 50 g turmeric
• 20 g paprika
• 20 g coriander
• 20 g dried chili
• 10 g star anise
• 10 g cinnamon
• 10 g clove
• 4 dried curry leaves
• 4 bay leaves
• fennel, cardamom, sichuan peppercorn, nutmeg

sauces

nước mắm chay—pineapple sauce

ingredients

• 1 (~850 g) pineapple, blended
• rehydrated shiitake mushrooms
• 1.5 l water
• 2 tbsp nước màu dừa
• 100 g salt
• 80 g white or palm sugar

instructions

1. add pineapple, salt, sugar to boiling water, simmer for 30 minutes
2. add caramel, simmer for 5 minutes
3. let cool for 15-30 minutes, then strain

baked

baguette (việt style)

notes

• yields three baguettes or 15 rolls
• do not let rise for too long or the dough will start to ferment
• 60% hydration

ingredients

• 500 g flour
• 300 g water
• 7 g yeast
• 7 g sugar
• 5 g salt
• ¼ tsp ascorbic acid
• water bath for steaming

instructions

1. mix warm water, yeast, sugar, and a bit of flour and let bubble
2. add in rest of ingredients except for cold water từ từ and knead until elastic and supple (abt 15 minutes)
3. let rise for an hour (doubled)
4. shape bread and let rise for 30-40 minutes
   1. reverse croissant shaping technique: cut into triangle. roll from tip end of triangle. tuck corners and smooth out crease by rolling
5. steam in oven—bake for 18-20 minutes at 390-400F

stuffed mushrooms

adapted from food network

notes

• 11/27/2022: used rolls from baguette recipe; used pre-mixed italian seasoning instead of fresh herbs; used 2 quarts shiitake mushrooms instead of white mushrooms

ingredients

• 1/2 cup Italian-style dried bread crumbs
• 1/2 cup grated Pecorino Romano
• 2 garlic cloves, peeled and minced
• 2 tablespoons chopped fresh Italian parsley leaves
• 1 tablespoon chopped fresh mint leaves
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 28 large (2 1/2-inch-diameter) white mushrooms, stemmed

instructions

1. mix stuffing (use 2 tbsp of oil) and put into mushroom caps
2. before baking, drizzle rest of oil over mushrooms
3. bake at 400F for abt 25 minutes until golden-brown

stir fry

xinjiang cumin lamb stir fry

adapted from recipe tin eats

notes

• 8/14/2024: used lamb shoulder, sliced extra thin
• 8/14/2024: used frozen thai chili

ingredients

• lamb and marinade
  • 500g/1 lb boneless lamb leg meat (or rump), sliced ¼ inch thick
  • 1 tbsp light soy sauce
  • 1 tbsp Chinese cooking wine (or other cooking alcohol)
  • ½ tsp cooking/kosher salt
  • 1 ¼ tsp baking soda
  • 2 tbsp tapioca starch

• spice mix
  • 2 tbsp cumin powder
  • ½ tsp white sugar
  • ½ tsp ground Sichuan pepper
    • or 1 tsp dry-roasted whole Sichuan pepper and freshly-ground
• stir fry
  • vegetable oil
  • 12 g whole dried Chinese chili (20–30 pieces)
  • 1 onion, sliced
  • 2 tbsp (2 inch piece) finely minced ginger
  • 5 cloves garlic, finely sliced
• garnish
  • ½ cup coriander/cilantro , roughly chopped
  • 1 tsp toasted sesame seeds

instructions

1. marinate lamb for 30 minutes at room temp
2. heat oil, temper spice mix, then aromatics
3. add lamb in portions, cook on both sides until golden

saag aloo (greens and potatoes)

adapted from swathi’s recipes

ingredients

• base
  • oil
  • 1 small onion, diced
  • 1 medium tomato, diced
  • 2 garlic cloves, minced
  • ½ inch ginger, minced
  • thai chili
  • 150 g greens
  • 250 g potatoes

• spices
  • ½ tsp kashmiri red chili powder
  • ⅛ teaspoon turmeric
  • ½ teaspoon garam masala
  • ½ teaspoon coriander powder
  • ¼ teaspoon cumin powder
  • ½ teaspoon sea salt
  • ½ teaspoon cumin seeds
  • ½ tablespoon kasuri methi

instructions

1. fry potatoes in oil with salt and cumin seeds
2. add aromatics
3. add spices
4. add greens

steamed

dim sum short ribs

from made with lau

ingredients

• main
  • 1 tbsp dried fermented black bean
  • 1 tsp dried mandarin orange peel (optional)
  • 1 lb spare ribs
  • 1 tbsp cornstarch (for rinsing ribs)
  • red chili pepper (a few slices, optional)
  • 2 pieces scallions
  • ½ tsp vegetable oil

• marinade
  • ½ tsp salt
  • 1 tsp sugar
  • ½ tbsp light soy sauce
  • 1 tbsp oyster sauce
  • ½ tbsp Shaoxing wine
  • 1 clove garlic
  • 1 tsp ginger
  • 1 tsp sesame oil
  • 2 tbsp cornstarch (for marinade)

instructions

1. wash and rehydrate black beans, orange peel
2. cut spare ribs
3. rinse ribs with cornstarch for 1-2 minutes until myoglobin is gone and dry
4. add liquid marinade ingredients except sesame oil, then black beans, then starch and sesame oil
   1. massage between each addition
5. add to steaming container, making sure ribs do not overlap
6. top with chili slices and cooking oil
7. steam for 20 minutes
8. garnish

bánh bèo (steamed rice cakes)

bánh bột lọc chay huế (vegan tapioca dumplings wrapped in banana leaf)

soups/stews

vietnamese curry

ingredients

• vermicelli noodles
• curry soup base
  • 2 l water
  • a small whole chicken (1.5 kg)
  • 200 ml coconut milk
  • cà ri spice mix
  • lemongrass
  • fresh thai chili
  • green onion
  • cooking oil, salt, sugar, pepper, mushroom seasoning, fish sauce, tapioca starch
• vegetables
  • sweet potato
  • potato
  • carrot

instructions

1. marinate chicken for 15 minutes in 1 tbsp mushroom seasoning, 1 tbsp garlic powder, 1 tsp salt
2. in a large pot, temper 3 tbsp curry spice mix, then add onion, lemongrass, chili
3. sauté chicken for color
4. add water, bring to boil, then let simmer
5. add seasonings
6. add vegetables, let simmer for 10 minutes
7. add coconut milk

masoor dal (red lentils)

ingredients

• dal
  • masoor lentils
  • tomato
  • onion
  • garlic
  • ginger
  • potato

• spices
  • ½ tsp cumin seeds
  • 1 green chili
  • ¼ tsp turmeric
  • ¾ tsp red chili powder
  • ½ tsp garam masala
  • 1 tsp salt
  • 1 tbsp dried fenugreek leaves
  • 1 bay leaf
• tadka
  • 2 dried red chilis
  • 1 tbsp garlic, minced
  • ⅛ tsp hing
  • ⅓ tsp red chili powder
  • ¼ tsp mustard seeds
  • 1 sprig curry leaves

miến gà

adapted from Nhamtran FV

ingredients

• broth
  • 1 whole chicken or 1.5 kg chicken
  • 1 yellow onion/few shallots
  • 1 radish
  • 1 inch ginger
  • fish sauce
  • 4 tbsp rock sugar
  • 5 g star anise, 2 g cinnamon, 1 tbsp whole peppercorns

• fixings
  • miến
  • coagulated blood, chả
  • bean sprouts, cilantro, thai basil, rau răm, green onion, fried onion
  • black pepper, lime, chili
• sauce
  • fish sauce, chili, lime, sugar, ginger
• equipment
  • 6 qt pot

instructions

1. wash chicken
2. temper spices
3. add whole chicken, radish, aromatics, sugar to 3-4 l cold water and bring to boil, skimming impurities
4. add spices once boiling and let simmer for 45 min
5. remove and shred chicken, add back to pot
6. prepare fixings

baked pumpkin soup

from favorite family recipes

borscht

from natasha

notes

• replaced chicken broth with 2 l water and 6 tbsp white miso paste
• 6 qt pot

bún măng vịt

bún bò huế chay (vegan huế beef noodle soup)

hủ tiếu mỹ tho chay (vegan mỹ tho noodle soup)

braised

xíu mại (việt style xiao mai/siu mai in tomato sauce)

fried

chả giò chay (vegan vietnamese spring rolls)

notes

• uses about one pack of wrappers

ingredients

• wrappers
• 1 container firm tofu
• a combination of root vegetables:
  • carrot
  • taro
  • sweet potato
  • jicama
• half a pack of wood ear mushrooms
• 70 g mung bean
• 1 bunch vermicelli noodles
• mushroom seasoning, salt, pepper, sugar
• frying oil

nem rán (northern fried rolls)

from điện máy xanh

• 200 g Thịt nạc vai lợn
• 100 g miến
• 3 egg yolks
• 1 package bánh đa nem loại mềm
• 1 small bowl bean sprouts
• 1 onion
• ½ carrot
• 15 g wood ear mushroom
• 50 g garlic
• 50 g chili
• Cilantro
• 2 teaspoons lime juice
• 50 ml nước mắm
• Sugar, hạt nêm, ground black pepper

salad

salad—chopped/meal prep/chip dips

mexican-inspired corn and bean salad

• 4-6 servings
• salad
  • ½ bag black beans (soaked overnight, boiled until tender ~ 1 hr)
  • ½ bag frozen corn, sautéed
  • ½ red onion, diced
  • 1 red bell pepper, diced
  • ½ cilantro, chopped
  • 1 jalapeno, diced
  • 2 avocados, diced
  • 4 tbsp toasted pepitas
  • cojita cheese, crumbled

• dressing
  • 125 ml lime juice
  • 90 ml olive oil
  • 2-3 grated garlic cloves
  • 2 tsp ground cumin
  • 1 tsp coriander powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

tiktok green goddess salad

ingredients

• salad
  • 1 small cabbage or iceberg lettuce, finely diced
  • 3-4 small Persian cucumbers, finely diced
  • 1 bunch green onions, sliced
  • 1/4 cup chives, finely sliced

• dressing (blended)
  • juice of 2 lemons
  • 1/4 cup olive oil
  • 2 tbsp rice vinegar
  • 2 cloves garlic
  • 1 small shallot
  • 1 cup fresh basil
  • 1 cup spinach
  • 1/3 cup nutritional yeast
  • 1/4 cup walnuts
  • 1 tsp salt

pickles

bread and butter pickles

ingredients

• pickles
  • 1 lb cucumbers
  • 1 yellow onion
  • 2 tbsp coarse kosher salt

• brine
  • 250 ml apple cider vinegar
  • 100 gr sugar
  • 1 tsp ground turmeric
  • 1 tsp coriander seeds
  • 1 tsp yellow mustard seeds
  • 1 tsp allspice berries
  • 1 tsp pepper flakes

instructions

1. sterilize jars
2. wash and slice cucumbers and onions. salt then let sit for 1-4 hr in fridge. discard liquid
3. warm brine in sauce pan for sugar to dissolve
4. can brine and vegetables. spears ready in 5 d, chips in 2 d

dill pickles

ingredients

• pickles
  • 1 lb cucumbers
  • 4 garlic cloves, halved
  • 2 tbsp coarse kosher salt
• brine
  • 500 ml water
  • 500 ml white vinegar
  • 50 gr sugar
  • 2 tsp yellow mustard seeds
  • 2 tsp peppercorns
  • fresh dill sprigs

instructions

1. sterilize jars
2. wash and slice cucumbers. salt then let sit for 1-4 hr in fridge. discard liquid
3. warm brine in sauce pan for sugar to dissolve
4. can brine and vegetables. spears ready in 5 d, chips in 2 d

pickled red onions

ingredients

• 1 red onion, sliced
• ½ tsp granulated sugar
• ½ tsp kosher salt
• ¾ cup vinegar (rice, white, or apple cider)
• optional
  • 1 small clove garlic
  • 5 black peppercorns
  • 5 allspice berries
  • 3 small sprigs thyme
  • 1 small dried chili

instructions

1. quickly blanch onions then ice water bath
2. make brine, stir to dissolve
3. marinate onions, ready in 30 minutes

vegan kimchi

ingredients
instructions