In this recipe chickpeas are stewed in a creamy coconut sauce made from a homemade curry paste base. This is my version of the chickpea curry dish at my favorite restaurant in Santa Monica, Cassia.
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These bowls are similar to poké, and since they include cooked crispy shrimp, they are the perfect alternative if you don’t have access to high-quality sushi-grade fish.
While the bright orange shell of these cooked prawns bears resemblance to shrimp, I find their meat to be more similar to tender lobster tails than to shrimp.
A whole roast fish is an impressive way to show off at an intimate dinner party. Whole fish, also known as “in the round”, is when the fish is served with the head on, just as the fish was caught.
This isn’t your typical fried rice. It has a clean taste with light and fluffy rice, garlic and lump crab. When preparing this recipe, it is important that the wok is very hot so the rice does not continue to steam and become mushy.
The American classic: the sloppy Joe but with an Asian twist.
This easy meal is perfect for weeknights or for “stir-Fridays”as the soy pan-sauce keeps this recipe on the lighter side.
My favorite Chinese food is Peking Duck served with Mandarin style pancakes, a bit of hoisin and topped with cucumber and green onions. They’re basically Asian duck tacos, and I think I could eat them almost every day
Fragrant coconut rice is served in cups of butter lettuce and topped with seasoned and slightly spicy ground pork, and juicy diced mango.
These homemade wonton taco shells aren’t as hard to make as you would think. The light and crispy shells are the perfect vehicle for tender salmon, cabbage and avocado.
This is one of those recipes where I have to be careful not to eat the whole thing while I am taste testing because I have zero self-restraint. Lettuce wraps are a refreshing, healthy and fresh alternative to tortillas.
It’s hot, sticky, sweet. This Chinese American chicken commonly found on takeout menus is the perfect combination of sweet, tangy and citrus flavors. The chicken is marinated in orange juice to add an extra kick of citrus while tenderizing the meat. Small pieces of the chicken are then dredged and fried to a golden crisp before being coated in the sauce. I like to toss the chicken in the sauce rather than adding the sauce to the pan for it to caramelize so that the chicken remains crispy.
The name for this Taiwanese dish actually comes from the original recipe for this dish that called for equal cups of soy sauce, rice wine and sesame oil.
I love Chinese food, but in Los Angeles, choices for Chinese food that deliver are limited and I haven’t found my go to Chinese food joint yet. In the meantime this recipe is a great alternative to takeout and you can feel accomplished by making it yourself. I mean this dish is more Chinese-American, but still amazing. Sometimes you just want to sit on the couch and eat food out of a paper container. For some reason fried rice just tastes better that way.