Appetizers, Vegetarian

Taro Latkes with Sriracha Lime Cream Sauce

Sigh, barely done with one holiday and I’m already prepared to celebrate the next. While I myself am not Jewish (though power to all those Jewish Vietnamese families out there), I consider myself a bit of an honorary Jew. Well, if you count attending 10+ bar/bat mitzvahs, living in AEPi my entire senior year of college, and having mad respect for 8 nights of presents. With Hanukkah just around the corner, I have the perfect excuse to whip up some yummy latkes. This year, I decided to mix it up by making taro latkes and in my humble opinion, they were even tastier and crispier than my usual potato pancakes. That’s because taro is much starchier than the average potato, resulting in a crunchier latke. Plus, taro is higher in fiber, magnesium, and vitamins A and C than potato, allowing you to feel slightly less guilty about noshing an entire batch on your own. 

Fried Chicken, Latekes, Lotus Tea 236

Here’s a few more tips to help you on your way to the crispiest latkes you’ve ever had.

  • Use a hand grater to grate your taro. I’ve found that using a food processor blade makes the grated pieces too stringy and clumpy.
  • Instead of placing your grated taro on a paper towel and wringing out the water, lay a thin layer on top of a few paper towels and refrigerate for 10 minutes. Doing so speeds up drying without clumping and mushing everything together in the paper towel.
  • Start with just 1-2 tablespoons of oil in the frying pan and slowly add more as you go. Dropping your latkes in an oil bath almost guarantees burnt outsides and mushy insides.
  • Spread the grated taro out in the frying pan as thinly as possible. I recommend spooning no more than 2-3 tablespoons for each latke.
  • DO NOT use a spatula to flatten your pancakes at any point!

Congratulations! You’re on your way to some tasty taro latkes! Now just indulge in a little bit of tangy Sriracha and lime cream sauce and celebrate the season deliciously.

Taro Latkes with Sriracha Lime Cream Sauce

Taro Latkes with Sriracha Cream Sauce

Taro Latkes with Sriracha Lime Cream Sauce

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

For the latkes

  • 1 large taro root about 2 lbs
  • 1 medium onion minced
  • 1 tsp salt
  • 1 tsp ground black pepper
  • vegetable oil for frying

For the Sriracha Lime Cream Sauce

  • 1 cup sour cream
  • 1/4 cup Sriracha
  • 1 tbsp fresh lime juice
  • 1 tbsp honey
  • chopped green onions for garnish

Instructions
 

  • Peel skins and grate taro using a large grater.
  • Lay grated taro on a paper towel and refrigerate for 10 minutes. Do not wring out grated towel. Dab top layer of taro with additional paper towels if needed. Place dried taro into a mixing bowl.
  • Mix in minced onion, salt and pepper.
  • In a nonstick pan, heat 1 tbsp of vegetable oil. Spoon about 2 tbsp of latke mixture onto frying pan and spread out as thinly as possible. Fry for 5-7 minutes on each side until brown and crispy.
  • Drain fried latkes on a paper towel and allow to cool.
  • To prepare the sauce, mix together sour cream, Sriracha, lime juice and honey.
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Appetizers, Sides, Vegetarian

Coconut Lime Stuffing


10 DAYS UNTIL THANKSGIVING! I repeat, there are only ten days left until the best American holiday is upon us. How could you not love a holiday that celebrates being around loved ones and being thankful for everything you have? Even if you’re not a sentimental person, when else do you get to eat every comfort food in one day? Though Thanksgiving dinner inevitably revolves around the turkey, I am a sucker for all the amazing sides – mashed potatoes and gravy, candied yams, and the mother of all Thanksgiving side dishes, STUFFING. Just thinking about it makes me drool. Conceptually it’s a bit strange to imagine stale bread cubes soaking in bird drippings being delicious but it is just a great vehicle for flavor and gravy. I’ve actually never had stuffing that didn’t come out of the box, though I’ve never minded it because that stuff is delicious. I decided to make my own stuffing, baked in a coconut lime sauce. It’s refreshing, it’s tangy, it’s a great way to use up some stale bread, and it’s a new twist on America’s favorite Thanksgiving dish.

coconut lime stuffing

coconut lime stuffing

Coconut Lime Stuffing

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 2 baguettes or hard crusted bread
  • 1 cup carrots chopped
  • 1 small onion chopped
  • 1 1/2 cups coconut milk
  • 1 1/2 cups chicken broth
  • 2 tsp lime zest
  • 1-2 tbsp fresh lime juice
  • 1/2 cup cilantro chopped
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1 tsp sugar

Instructions
 

  • Preheat oven to 400 degrees.
  • Chop baguettes into 1/2 inch cubes. Mix bread cubes in a casserole dish with chopped carrots and onions.
  • In a bowl, mix coconut milk, chicken broth, lime zest and juice, chopped cilantro, salt, black pepper, cayenne pepper, and sugar. Stir ingredients together evenly and pour over bread cubes, carrots and onions.
  • Bake for 45 minutes, broiling for the last 5 minutes.

Notes

You can also use bread slices if they are slightly stale. Try refrigerating them for a few days beforehand to get a harder texture if you do not already have stale bread to use.
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Appetizers, Snacks, Vegetarian

Lotus Root Chips

Lotus root is one of my absolute favorite foods. In Vietnamese culture, they are considered quite an auspicious food as the lotus flower is a symbol of Buddhism and serenity. I grew up munching on candied lotus root for Tết and sipping lotus root tea whenever I was sick. Not only is it a versatile ingredient in the kitchen, but it’s also incredibly healthy. High in fiber, Vitamin C, magnesium and completely fat-free, lotus root is great for controlling blood circulation, blood pressure and overall digestive health. In my recent attempts to be a healthier hedonist, I decided to bake some lotus chips instead of frying up some potatoes. I ended up liking these even more than normal potato chips! While the lotus root chips still have a starchy consistency similar to most tubers, they have a slightly sweeter after taste. The natural holes in the lotus root actually give them a light and airy texture; plus the unique shape just makes them a lot more fun. Give them a try next time you’re in the mood for something crunchy.

PS. The dip you see in the background is actually some leftover coconut butternut squash soup, which I highly recommend. It becomes thicker once refrigerated, giving it an almost hummus-like texture. Otherwise, I can’t think of a single dip these chips wouldn’t complement!

Lotus Root Chips

Bo Kho and Lotus Chips 075

Lotus Root Chips

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients
  

  • 4 lotus roots
  • vegetable or olive oil
  • salt and pepper for garnish

Instructions
 

  • Preheat oven to 350 degrees.
  • Wash and peel skins off lotus roots. Chop off the ends and slice root into 1/8 inch pieces.
  • Brush lotus root slices on both sides with oil and place on baking sheet.
  • Bake for 20 minutes.
  • Garnish with salt and pepper.

Notes

Make sure the lotus root is not moldy or dark brown.
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Soups, Vegetarian

Coconut Butternut Squash Soup

With the holidays quickly approaching, I’m trying my best to eat healthy now so I feel less guilty gorging on pumpkin pie, gingerbread cookies and copious amounts of gravy over the next several weeks. The cruelest thing about starting any diet is that you immediately crave everything you’re not supposed to have simply because you can’t have it. For instance, I don’t often eat dairy products as they normally aren’t present in most Asian cuisine, but ever since I started actively trying to stay away from butter, cream and cheese, all I’ve been lusting after are creamy, melt in your mouth dishes Thankfully, there are lots of healthy foods that taste decadent without hurting your waistline.

Enter butternut squash. Naturally sweet and chock full of vitamins and minerals, this phallic funny looking vegetable has a beautiful nutty flavor and a buttery texture. It’s even healthier than pumpkin and sweet potatoes! While this autumn squash makes an appearance in everything from pastas to casseroles, my personal favorite way to use it is in soup. Remember how I mentioned that I’ve been craving rich and creamy things lately? Butternut squash soup tastes as buttery as the creamiest bisque you’ve ever had without using any unhealthy ingredients. It is so tasty and filling that it makes a great main entree for anyone looking to stay healthy throughout the fall.

preparing butternut squash

A few tips for anyone working with butternut squash for the first time:

  • When cutting butternut squash in half, use extreme caution. Try softening it in the microwave for 30-45 seconds before attempting to slice it. 
  • Keep the skin on when roasting butternut squash. You’ll retain all the moisture and flavor and the skin is much easier to peel off after it’s been in the oven. 
  • You can eat the seeds! After scooping out the seeds and pulp, rinse seeds, toss in olive oil, salt and pepper, and roast in the oven for 25-30 minutes on low heat (about 300 degrees).

Coconut Butternut Squash Soup 046

Coconut Butternut Squash Soup 051

Coconut Butternut Squash Soup

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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4

Ingredients
  

  • 2 butternut squash
  • 2 tbsp olive oil
  • 2 cup vegetable broth
  • 1 cup coconut milk
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp ground cinnamon

For garnish

  • coconut flakes
  • cilantro chopped
  • sour cream

Instructions
 

  • Preheat oven to 400 degrees. Slice butternut squash in half lengthwise and scoop out seeds and pulp. Brush with olive oil and lay squash flat side down on a baking sheet. Bake for 40 minutes.
  • Remove roasted squash from oven and let cool for 5-10 minutes before peeling skin.
  • In a large pot, bring peeled butternut squash, vegetable broth, coconut milk, sugar, salt, pepper, paprika, and cinnamon.
  • Use an immersion blender or food processor to puree soup.
  • Serve with sour cream, chopped cilantro and coconut flakes.
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