more simple asian cooking...

Here are the few dishes that I often make for my family.  They are really simple home cooking.  I don't usually go too fancy or make complicated dishes because I just don't have the patience.  BUT I do use mostly fresh ingredients because I love the freshness and original flavor that the vegetables give to my cooking.  I think making Asian food is really easy.  The few key items that one must have in the kitchen are soy sauce, sesame oil, mirin, miso, gochujang, and soju/sake.  These few gems are good to go and make tons of different Asian dishes.  

If you are craving a light and healthy Korean or Japanese meal, try out my no brainer recipes here.  The great thing about these dishes is that you don't need expensive ingredients to make them tasty.  You can use whatever you have in your fridge and use up the leftovers.  

Have an awesome weekend!  Bye bye July and hello August! :) 

vegetables bibimbap - the key is the sauce you put to the dish.  You can use any vegetables you like such as cucumber, carrots, bean sprouts, spinach, and etc.  What I used here is: tofu, edamame, cucumber, carrot, mushroom, and an egg on brown rice.

To make the sauce: 2 tbsp gochujang, 1 tsbp rice vinegar, 1 tsp honey, 1-2 tbsp sesame oil, 1-2 tbsp water

Another super easy dish - the highlight here is the wasabi mayonnaise.  

To make the wasabi mayonnaise, all you need is to mix 1 tsp wasabi and 3-4 tbsp mayonnaise.  Mix well.  

The key is to add a bit of wasabi mayonnaise on the rice while laying the chopped cucumbers on the rice.  Then roll the sushi with a sushi mat.  

This is a light and presentable appetizer.  So easy and so healthy.  

Soup noodle is another common Asian dish that we must have every now and then.  I usually crave it when I'm not feeling well. 

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients: 

50-80g soft/hard tofu, squared

80g mushroom, thinly sliced

80g baby bok choy

1 egg, boiled, halved

1 handful chopped spring onion

1-2 tsp sesame seed

1 tsp paprika 

1 tsp sesame oil 

1 tbsp soy sauce

2-3 tbsp white miso

150g - 200g udon

750 mL water

Instructions: 

1) Bring a pot of water to boil, cook the udon according to the package label.  Drain.  Transfer to a big bowl.

2) Bring another pot of 750mL water to boil, add mushroom, tofu, and bok choy.  Cook for 3-5 minutes, add miso and soy sauce.  Simmer for 2-3 minutes.  Heat off.   

3) Add the miso soup and vegetables to the bowl of udon.  

4) Add boiled egg, sesame oil, paprika, spring onion, and sesame seeds.  Serve HOT :) 

Miso soup base is much healthier and tastier.  All you need to add is some fresh greens.  You can always substitute for your favorite Asian noodle.