Quick and Easy Mapo Tofu

Posted on January 26, 2012 by allayaf

This popular dish from Szechuan is spicy and full of flavor.

In just about any culture, there’s food you go out for, and there’s food you go home for. Going out for pot roast in the United States would probably be about as disappointing as making bao or Peking duck at home in Asia. Not to say that it can’t be done, but some things simply aren’t worth the trouble of making at home, while other things are too simple to justify paying a tab and gratuity for.

Mapo Tofu falls into the latter category. Simply put, it’s a prime example of Chinese home cooking: Hot, quick, easy, really tasty and cheap. Mapo tofu, literally translated as “Pockmarked Old Woman Tofu” (let’s not go there now), is a Szechuan dish known for its firey hot sauce. Sound a little different from what you remembered? That’s entirely possible, since there are about as many variations of Mapo Tofu as there are countries in the world. Continue reading →

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Tom Kha Gai, A Spicy and Kosher-Friendly Soup

Posted on January 18, 2012 by allayaf

Growing up with Thai food, it’s sometimes difficult for me to acclimate my taste buds to more subtle flavors. Although Thai food, ironically, is not my favorite cuisine, I absolutely LOVE Thai soup. I love the blend of herbal, spicy, sour, and savory flavors, and the contrast of hearty textures within the thin broth.

Of course, as discussed previously, there are sometimes problems with Thai food in a Kosher kitchen due to the presence of treif ingredients, namely shrimp. Although shrimp products are quite prevalent in Thai cooking, they generally don’t play a role in soups like this one, since most of the flavor comes from aromatic herbs like lemongrass and kafir lime leaves (readily available online, if your local grocer does not carry them). Continue reading →

Foods For A New Year: Jiaozi de Prassa

Posted on January 12, 2012 by allayaf

These potstickers are made with leeks, rather than mostly cabbage. Although leeks are used in Chinese cuisine, it's not as common to see them in dumplings.

Chinese New Year is almost upon us (January 23, 2012), and for us Asians, it’s a very festive time of year. One of the more notable aspects of Chinese New Year is the special food eaten during the week of festivities. Being a Chinese person born in Thailand, it gets even better! As with Rosh Hashanah, most of the foods consumed are symbolic in some way, usually alluding to wealth, prosperity, long life, happiness, etc. In fact, the Chinese are very literal when it comes to these things, as we will also display Chinese characters that say “wealth,” “prosperity,” “long life,” and “happiness” (we need to make sure all our bases are covered)! Continue reading →

Tom Yum Potatoes, Latkes The Thai Way

Posted on December 22, 2011 by allayaf

These latkes sing with lemongrass, chilis, and kefir lime leaves.

After Rosh Hashanah, when we shoe-horned close to 20 people into our apartment (maybe more), my husband sat me down and had a talk with me. “You know, you’re pregnant…there’s no reason for you to have to work this hard. It’s fine to have a small party. Nobody will think any less of you for it.”

While it’s true I love having people over for the holidays, I need to set the record straight. I was NOT intending on having 20 people over for Rosh Hashanah. I mean, we have a 450 square foot studio apartment. What business do I have cramming 20 people inside? The problem was that, in that particular case, the rule of no shows didn’t apply. Continue reading →

Pad See Ew, The Kosher Way

Posted on December 15, 2011 by allayaf

Generally a hodgepodge of treif ingredients, this version of Pad See Ew is completely kosher, and, as pictured here, completely vegetarian.

The problem many people face when adapting a recipe for a kosher home, especially with Thai food, is finding acceptably kosher ingredients. The biggest problem I face, especially with recipes I grew up with, is quantifying the ingredients, as these recipes were never written down! So, when I received a request for a kosher version of Pad See Ew, I had to think for a moment. I haven’t had this dish in ages, mostly because it was never one of my favorites; my mom always overcooked the noodles, and it made them mushy. It was interesting to rediscover this popular noodle dish. Turns out it really is pretty good!

Continue reading →

The Case For Chow Mein: An Asian Perspective on Chanukah

Posted on December 9, 2011 by allayaf

This veggie chow mein incorporates salty, pungent, sweet, bitter and sour tastes. Almost a balanced meal!

It’s pretty common in Eastern cultures to have food rules, some as in depth (and astoundingly similar in some ways) as the laws of kashrut. Many favor a mostly vegetarian diet, as did Rabbi De Sola Pool, while others championed moderation in all foods. Although no longer religious in nature for most people, the way one presents and serves food in Asia remains deeply rooted in custom, and has influenced menus and recipes for centuries. Continue reading →

When It Rains, Make Chicken Adobo

Posted on December 7, 2011 by allayaf

Philippino chicken adobo combines sweet, sour and salty flavors into an irresistable crowd pleaser.

When I lived in Southern California, people reacted to rain like medieval peoples reacted to comets. The Wicked Witch of the West? A native Southern Californian, it turns out. Here in New York City, rain is met more or less with indifference, albeit, with heightened awareness of potholes (you never quite know how deep they are until you step in one filled with water). In Southeast Asia, it’s met with utter joy. Continue reading →

Japanese Curry, Kosher At Last!

Posted on December 5, 2011 by allayaf

This flavorful Japanese curry can be made with chicken, but also with vegetarian and vegan options.

Japanese cuisine is a unique taste experience; it seems to run from elegantly simplistic with subtle, earthy flavors to highly processed with international influences. To be sure, there’s definitely something for everybody, but navigating Japanese cuisine within kosher dietary laws can be a little tricky, particularly when sampling the complex flavors of Japanese fusion. Continue reading →

All-American Tribute

Posted on November 28, 2011 by allayaf

These crispy Chinese Scallion Pancakes were a nod to Native American Fry-Breads on my Thanksgiving table.

In my quest to create an “All American” dinner for Thanksgiving this year, I ended up making “traditional” Thanksgiving foods with my own little twist. Yes, my turkey was seasoned and steamed like a Chinese Roast duck; my stuffing was actually Lo Mein (albeit, lo mein with pecans and maple syrup!); my cranberry sauce actually had plums and ginger in it. But what better way to call this country “home,” than to make it your own with your own little embellishments? The best part is sharing it with your friends. I’m definitely thankful for that. Continue reading →

A Twist on Scrambles: Chinese Tomato Eggs

Posted on November 22, 2011 by allayaf

This quick and easy dish features a sweet and sour sauce that works equally well with eggs or chicken.

Humans have been consuming eggs since the dawn of time, and theres no wonder; eggs are an easily attainable source of protein and nutrients that cook quickly and easily. In China, much like here in the United States, a child’s first meal he or she learns to prepare is generally an egg dish. Yes, we do fry, hard boil and poach our eggs similarly to how the rest of the world does, we just eat them a little differently. Continue reading →

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Culinary translations for your kosher kitchen.

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