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Iced Korean Buckwheat Noodles | Mul-naengmyeon

Perhaps you’ve had chilled soup, but have you ever had soup on ice? Korean naengmyeon is just that – a brothy, noodle soup topped with spicy cucumber, Asian pear, daikon radish, hard-boiled egg, and ice. While the soup starts out mild in flavor, adding vinegar, mustard oil (or paste), and even a spoonful of kimchee takes the soup to a whole new flavor profile – the catch is this seasoning is usually done at the table, so everyone can control how their naengmyeon tastes. Do you want it spicy? Sour? Heavy on the pear? The choice is yours. Have you ever had Asian pear? I love Ava’s face, here! She wasn’t sure about the Asian pear, but ended up eating nearly an entire pear herself by the end of dinner. While you could substitute bosc pears or just leave them off, crisp Asian pears are incredibly floral as compared to standard pears… they remind me a lot of star fruit in that way. Tips: – I made my own seasoned broth, adding dried mushrooms and kelp powder, but if you’re in …

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Tapioca & Jello Sipper | Sago at Gulaman

It’s Friday. We all need a little love. A quick fix to carry us into the weekend, Filipino-style. Also, we’re on our way to October, which means we’re on our way to Halloween… The answer? <gulp> Sago at Gulaman, a.k.a. Tapioca and Jello Sipper. This drink hardly even needs a recipe. First step, make some jello. For brownie points, make agar agar “jelly.” Agar agar is seaweed based and sets up at room temperature. Very cool. You can find it on the international aisle of Whole Foods, or at your local Asian market. I used pandan flavored jelly from Nam Hai, one of our local Asian markets. They also had mango, lychee, and many other fun, tropical flavors. (Note: You might find it easier for dicing to make your jello in a 9×9 container – but Ava and I had a blast using these molds) Next, up, the tapioca. Drop the dusty white pearls into a large pot of boiling water. Give several stirs and cook like pasta until completely transparent. My small pearls took almost …

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Lomi Lomi

I almost can’t believe how easy it is to chat with people from around the world now a days – to get to know each other – to learn from each other – to celebrate each other. To raise a glass to each other. Sometimes I get recipe ideas from books. Sometimes readers email me recipes. But today’s recipe for “Lomi Lomi” comes from an altogether different place. And it sparkles like the ocean on a sunny day. Last week I knew nothing about this poolside sipper. In fact, had I not begun a conversation with the Four Seasons Maldives on twitter, @FSMaldives), I would not be sharing it with you today.  Lomi Lomi is snowy and tropical, sweet and tart, spicy and refreshing. Since it only contains three ingredients, the drink comes together very quickly. I am still in shock that hotel staff was able to suggest this drink to me from halfway around the world, and tell me how to make it … in less than 144 characters. When you can tweet a recipe, …

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Indonesian and Timorese Meatballs | Chicken Bakso / Baso

Makes about 16 2″ meatballs Stuck in an Italian meatball rut? I’ve got the answer: cozy up to Asian-style Bakso meatballs. You’ll be in good company – these mild and tender meatballs are beloved street food throughout Indonesia, East Timor and other nearby islands. You’ll find them bobbing in soups, or thinly sliced and tossed in noodle and rice dishes. The meatballs can be made with beef, chicken, fish or shrimp. Oh, and super thanks to you who voted on our Facebook Fan Page – your votes decided we should try bakso made with chicken. The mild chicken flavor is perked up with a dose of sautéed garlic and shallots. They are great in Bakso Noodle Soup and can be frozen for other uses. Ingredients: 1 lb ground chicken 3 cloves garlic, crushed 1 shallot, minced 1/4 cup tapioca flour 1/2 cup crushed ice 1/2 tsp salt 1/4 tsp pepper Method: Gather the shallot and garlic. If you don’t have shallot you could use a little red onion. Chop the shallot and crush the garlic. Cook …

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Mojito

Makes 1 drink The bold flavor of mint, lime juice, and sugar come together in this classic Cuban drink. If you have time, a simple syrup made of water and sugar cooked together is another possibility for sweetening the drink. Ingredients: 1/8 cup superfine sugar a handful of fresh mint 1/2 lime, juiced 1 shot rum crushed ice Method: Gather your ingredients… Drop a healthy handful of fresh mint leaves into a glass. Add the sugar and mash it together with the mint. Renowned author Mark Bittman says that there should be enough mint pieces to chew on. Squeeze in the juice of a lime for that tangy wow-factor. And a shot of rum. This is my faithful “Planet Hollywood” shot glass one of my brothers got me years ago. Remember when every kid had to have a Planet Hollywood t-shirt? I’m into the retro cool factor. Add crushed ice, stir well and drink! Minty fresh… Now, if only you can get your dentist to approve it! Votes: 0 Rating: 0 You: Rate this recipe! Print …

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Spiked Coconut Water

Makes 1 drink Although I came up with this name, the drink idea came to me from Jimmy Buffett. He recommends this refreshing blend for the slightly tropical, headache free, sipping pleasure it provides. He probably doesn’t use coconut rum, but I like my drinks sweeter than stout, so I went for the Parrot’s Bay. Go with your instincts when making yours. Ingredients: 1 shot chilled coconut rum or plain, Caribbean rum 2 shots chilled coconut water (available at whole foods) 1/2 a lime, juiced crushed ice lime wedge for garnish Method: 1. Pour all ingredients in a short glass. Add crushed ice to the top. 2. Garnish with lime wedge. Stir and sip! We made two… 🙂 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Although I came up with this name, the drink idea came to me from Jimmy Buffett. He recommends this refreshing blend for the slightly tropical, headache free, sipping pleasure it provides. He probably doesn’t use coconut rum, but I like my drinks sweeter than stout, so I …

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