A food blog exploring the culinary wonders of Asia

Month: May 2015

Xinjiang-style Lamb Skewers

Xinjiang-style Lamb Skewers

While studying chemical engineering as an exchange student at the Hong Kong University of Science and Technology, I would often look to the music collection at the campus library as a respite to the heat and frenetic pace of Hong Kong.  It was through this…

Shoyu Koji with Cucumbers

Shoyu Koji with Cucumbers

This isn’t really much of a recipe, but I think it deserves mention anyway.  Everytime I have this dish, it takes me back to the hot muggy summers in Kesennuma when all of the hotels opened up roof-top beer gardens and served simple grilled dishes…

Yunnan Pineapple Salad

Yunnan Pineapple Salad

Although Yunnan, a Southwestern province of China that borders Burma, Laos, and Vietnam, does not have a cuisine that is very well known outside of China, it is becoming increasingly popular in Beijing and Shanghai, and it is only a matter of time before the West catches on to the unique flavors that Yunnan has to offer.  Yunnan is largely tropical and subtropical and borrows many of the same ingredients used in neighboring Southeast Asia.  In addition, Yunnan is home to many of China’s ethnic minorities insuring that a diversity of influences has helped shape its cuisine.  This refreshing salad exemplifies this diversity and mixes salty, sour, spicy and sweet flavors tthat will literally set your tongue on fire.  This recipe is my own attempt to replicate one of my favorite dishes at Yunnan restaurant In & Out in Beijing.  There is nothing better than this simple salad that takes less than 15 minutes to prepare on hot summer day.  The acidity of the salad also pairs really well with grilled meat skewers.

 

Recipe for Yunnan Pineapple Salad

Ingredients:

1/4 cup fresh lime juice (about 2 limes)

3 Tablespoons good quality fish sauce

1 Tablespoon sugart

3-4 red chilies, seeded and minced

1 pineapple – trimmed and cut into bite size wedges

3 Tablespoons fresh mint leaves, finely shredded.

1. In a medium bowl, mix the lime juice, fish sauce, sugar, and chilies, making sure that sugar completely dissolves.

2. Toss in the pineapple and fold in the mint.  If you arre going to make this in advance, mix the dressing and the pineapple and refrigerate.  Just before serving, toss in your mint so that it doesn’t discolor.