What is in a Banh Mi? Lets take one apart and see what we got.
Best Banh Mi, so far–thanks to eastsidegirl1977 for the great Seattle recommendation. I’ve been eating a lot of these sandwiches crammed with spicy, fresh ingredients–maybe too many sandwiches–but it’s too great a taste and value to pass up.
Bánh mì are a fusion of French and Vietnamese culture. Spicy peppers and daikon mix with cooling carrot and cucumber to create a a real treat for your tongue, and a little BBQ pork added makes it irresistible; wrap it up in a crunchy French baguette and it’s heaven.
Basic Banh Mi Ingredients: Baguette Sliced Pork Pickled Daikon Pickled Carrots Cucumber Cilantro Hot Pepper Mayonnaise Black Pepper Salt (if desired)
Are conveyor belts better than waiters? We check out the sushi conveyor belt at Genki Sushi where sushi favorites glide right past the table; it’s a fun way to eat–and pretty affordable, too.
Kaiten-zushi is a sushi restaurant where plates move along a conveyor belt, winding through the restaurant and moving past every table and counter seat. Customers simply pick their selections from a steady stream of fresh sushi moving along the conveyor belt. The bill is based on the number and type of plates of the consumed sushi–often the plates are color coordinated by price. Some restaurants use creative conveyor belts that resemble “sushi boats” traveling small canals or miniature locomotive cars.
It’s a great place to eat on a budget because you can sample a variety of dishes without spending a lot of money–this is especially true if you’re eating out with friends. There is generally a wide price range based on the color of the plates, so choosing the right colors can get you filled up for the right price. The dishes circulating on the conveyor belt are both hot and cold, and not always sushi–some desserts and specialty drinks are thrown into the mix, too. Often the restaurant will offer the option to place special orders, but with such a varied choice of dishes winding it’s way right past your seat, it will be impossible to not grab something off of the sushi conveyor belt–which is the whole point, I guess.
Cha Lua, or Vietnamese ham, is a staple of the Vietnamese diet and often found on the table during Tét–the celebration of the New Year.
During a recent trip down to Little Saigon (on a bánh mi run), we randomly picked up a cha lua and brought it home to give it a try. It was pretty bland right out of the banana leaves, with a rubbery consistency–but these characteristics make it a pretty versatile ingredient in many dishes–much the same as tofu, but a meat version. I ended up slicing and marinating the ham in chili and soy sauce with curry and garlic powder and frying up the slices to make an awesome bánh mi burger–which was delicious; I will definitely be making again in the near future.
Take a look at the exceptionally delicious Bánh Mì Hamburger made with cha lua.
This baked falafel recipe is a tasty and nutritious way to enjoy chickpeas (garbanzo beans).
Falafel is traditionally fried, but a baked falafel can make a tasty, healthy, and easy alternative to the tried and true oil-splatter-fest.
Baked Falafel Recipe Ingredients: 1 15oz can CHICKPEAS 1/4 cup CILANTRO 1/4 cup PARSLEY 1/4 cup ONION 2-3 cloves GARLIC 2 Tbsp OLIVE OIL CAYENNE PEPPER, to taste 1 tsp CORIANDER 1 tsp CUMIN 1/4 tsp BAKING POWDER 1 Tbsp BREAD CRUMBS (or flour) 1 Tbsp LEMON JUICE SALT, to taste — Optional garnishes — HUMMUS, YOGURT, VEGGIES, PITA SLICES
Drain and rinse 15oz can of chickpeas (garbanzo beans). Combine in a food processor with all ingredients (except 1 Tbsp olive oil and bread crumbs). Mix roughly–pulse–DO NOT puree into a smooth consistency. Place mixture into a bowl and combine with dried bread crumbs (or substitute flour). Form into discs–I like to get 10 out of this recipe because they cook up well and fit nicely into a pita pocket–but make them as big as you like, and adjust the cooking time accordingly. (Refrigerate 1-2 hours before cooking if you have the time–they’ll bake better, maybe, but it’s not the end of the world if you don’t. I actually prefer putting them in the fridge for a bit, but sometimes I don’t, and the difference is negligible.) Place on a flat baking sheet and lightly drizzle or brush with olive oil. Bake at 400 degrees F for 20 minutes, then turn falafel and bake for 10 more minutes to brown each side (a total cooking time of 30 minutes). Serve with hummus, yogurt, veggies, and pita slices–or stuff inside a pita to make a delicious falafel sandwich. And that’s it, man. Give this baked falafel recipe a try and let me know what you think and bon appetit!
Spaghetti squash tastes great with a little Spanish chorizo thrown into the mix.
When buying, choose a firm spaghetti squash that seems heavy for its size. Avoid squash with overly glossy or with greenish rinds–this may indicate the squash is not quite ripe enough. The stem of a spaghetti squash should be dry. Moisture around the stem may mean the squash is not fresh.
Ingredients: 1 SPAGHETTI SQUASH 4-5oz Spanish style CHORIZO (diced) 1 lg ONION (chopped) 4-5 cloves GARLIC (finely chopped) 1/2 cup PARMESAN or ASIAGO CHEESE (shredded) 1/2 cup CILANTRO (chopped) 2 Tbsp OLIVE OIL SALT and PEPPER, to taste
Preheat oven to 350 degrees F. Slice 1 spaghetti squash lengthwise into halves. Remove seeds and place cut side down in a baking pan. Pour a small amout of water in the pan to keep the squash from sticking. Place in the oven and bake for 45 minutes. The squash is ready when a fork will slide easily into the flesh. In a skillet, heat oil on medium high heat. Add onions and saute a few minutes (add red pepper flakes for heat, if desired). Add garlic and chorizo and continue sauteing. Add salt and pepper to taste. You don’t need a lot of seasoning for this dish–the chorizo will add plenty of flavor. Take a fork and scrape the squash away fromm its skin and into the skillet; the squash will separate easily in spaghetti-like strands…which is why it’s called what it’s called. The squash is already cooked, so this is more about mixing the ingredients than cooking them. Add cilantro and cheese, mix well, and remove the skillet from the heat. It’s a delicious dish, and hearty enough to make a terric main course. Serve with a salad and bread and you’ll have a more than enough. Enjoy!
Check out this video of our recent trip to a local Asian grocery market in the USA. International markets are interesting places to shop and great places to discover new ingredients and food ideas. Many of the spices I use come from international markets, and it’s often a good place to find bargain prices. Definitely check out the fresh produce prices at your local Asian market–they can’t be beat in my neighborhood–what about where you live?
Visit International Markets for the Best Grocery Prices!
Shopping at a local Indian market can be great place to find exotic spices and produce, and they often have great prices, too. Do you have a local Indian grocery near you? If so, check it out, you’ll probably find great deals, and you will certainly get some new ideas on dishes and flavors to try in the kitchen. A lot of what I know about cooking, I learned through trial and error and experimenting with unfamiliar ingredients and cooking styles. Experimentation makes the kitchen a lot more exciting!
Watch our video tour of a small Indian Market in the USA
Check out this Complete Indian Cooking tutorial in Real Time.
It took us about an hour to prep and cook this full Indian meal.
Chana Masala recipes can be super versatile; this is chana masala prepared with Quinoa.
