I was going to call this ‘Butternut Squash with Holy Basil Pesto’ but I decided not to because: Why- when we contextualize Eastern flavors- do we always have to put a Western reference on it? Europeans are not the only people who blend herbs with nuts to produce mind-blowing sauces. In a way, And ofContinue reading “Butternut Squash with Tulsi ‘Holy Basil’ Chutney”
Author Archives: mykitsunecafe
Bitter Melon, Carrot & Mushroom with Vermicelli Noodles
Just a quick bitter melon idea for Radical Family Farms. Bitter Melon is new to many of their CSA members and finding new ways to cook with it can be difficult. Here is an easy recipe which loosely resembles a Korean Jap Chae in texture and flavor, something like a cooked noodle salad. This recipeContinue reading “Bitter Melon, Carrot & Mushroom with Vermicelli Noodles”
Karela & Ladies Fingers Subji (aka Bitter Melon & Okra Veggie Dish)
Some of the best food I’ve ever had in my life was when Chris & I were living in Singapore & Sri Lanka. The Indian influence on the cuisines from both these countries was always omnipresent and the spices, herbs and vegetables from the wet markets we once found ‘exotic’ are now staples in ourContinue reading “Karela & Ladies Fingers Subji (aka Bitter Melon & Okra Veggie Dish)”
Ginisang Ampalaya- Filipino-style Bitter Melon with Cherry Tomatoes, Garlic & Eggs
The first time I’d ever had bitter melon, or ampalaya in Tagalog, it was cooked by my bestie and roomie (back in the day) Nico. Being from the Bay Area, I have always grown up around a very large and very tight knit-but so open-armed- Filipinx community. I’ve got very fond college day memories ofContinue reading “Ginisang Ampalaya- Filipino-style Bitter Melon with Cherry Tomatoes, Garlic & Eggs”
Goya Champuru
In Japan, bitter melon is referred to as “goya”. Goya Champuru is a popular stir-fry dish hailing from the islands of Okinawa, combining thinly sliced goya with ham (or spam traditionally!), firm tofu, egg and a variety of other vegetables depending on the cook. This version is my husband Chris’s favorite and is the closestContinue reading “Goya Champuru”
Fried Eggplant with Perilla & Ponzu
Perilla is a unique herb and goes best with co-ingredients which allow its flavors to shine through. In the case of vegetables, I love pairing perilla with eggplant. In addition to the stark contrast of flavors, there is also a beautiful marriage of textures. When fried, the eggplant takes on both a crispiness and aContinue reading “Fried Eggplant with Perilla & Ponzu”
Chinese Greens in Oyster or Mushroom Sauce
This is a super duper easy recipe to make as it only requires steaming your vegetables and making an oyster or mushroom based sauce to pour over them. Whenever I am short on time and want something substantial AND healthy, this is my go-to. You’ll want to use something like Bok Choy, Kailan or ChoyContinue reading “Chinese Greens in Oyster or Mushroom Sauce”
Kkakdugi-Kimchi Daikon
King of kimchis in my opinion. There is nothing like crunchy, garlicky, spicy, fermented daikon. We like having a jar of this in the fridge AND fermenting under the stairs at all times. It usually takes about 5 days to ferment during mild seasons but when it’s hot out, it takes less time and ofContinue reading “Kkakdugi-Kimchi Daikon”
Chinese Sweet & Spicy Pickles
This is a really easy and quick recipe for a delicious mixed pickles dish that even your kids will love. The first time I made these for Radical Family Farms, their kids devoured them. Then I made a jar for their daughter on her birthday and again, they were gone in minutes. They are crunchy,Continue reading “Chinese Sweet & Spicy Pickles”
Steamed Chinese Cabbage Rolls
While there are actual Chinese recipes for cabbage rolls (I know cause I’ve seen em), this one is entirely made up. Really it’s inspired by a Ukrainean dish first introduced to me by Olia Hercules, a Ukrainean cook and author in the UK and one of my favorite food people! Really the only reason IContinue reading “Steamed Chinese Cabbage Rolls”
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