Easy, flavorful, and fast.
Ever since I received a copy of Jaden Hair’s Steamy Kitchen’s Healthy Asian Favorites, I’ve been cooking recipes from it every night. I’ve made the miso cod, mapo tofu, crispy rice patties (recipe to follow), dan dan mien, and blackened tofu with ginger-ponzu sauce…so far. She takes popular Asian dishes and puts a healthy twist on it without sacrificing any flavor. My cookbook is already bookmarked with stickies almost on every other page! Her recipes are quick to prepare and are perfect for weekday meals. Even if you’re not familiar with Asian cooking, Jaden’s recipes are easy to follow with ingredients you can find in your local grocery store.
The book is divided into 9 chapters: soups, pickles & sauces, salads & dressings, little bites, share, vegetables, tofu & eggs, meat & seafood, noodles & rice, and sweets & libations. There is a total of 100 recipes. The glossary is informative and detailed with accompanying images. The overall layout is clean and very easy to read with a tantalizing photograph paired with almost every recipe.
Whether you are a novice dabbler in the kitchen or an adventurous home cook, this book will be a great addition to your kitchen. If you’re unfamiliar with the Asian cuisine, this is a good gateway book to adopting some Asian dishes to your weekly menus.
As a fellow blogger (granted several stratospheres below Jaden’s status), I am inspired by what she has done since the birth of Steamy Kitchen. This cookbook has only increased my admiration for her. I can’t wait for her next book!
Have you ever had dolsot bibim bap? It’s a Korean rice dish that’s served in hot stone pot. Anyway, one of the pleasures of eating this dish is getting to the crust that has formed on the bottom surface of the pot. The rice crust is crispy and has all the wonderful flavors from the the bibim bap. This crispy rice patty totally reminds me of that. This recipe also uses up the any leftover rice you have from dinner. My whole family loved it and wanted more!
Notes: I have not tried this with long grain rice, but I feel the glutinous medium and short grain rice will work better in this recipe. Once they are sizzling in the pan, do not disturb them until you are ready to flip them or the patties will fall apart. Follow this recipe to a tee and you will be guaranteed snacking happiness!
- ¼ cup cooked rice per patty
- Cooking oil
- Soy sauce
- Line a baking sheet with parchment or wax paper. Fill a bowl with cool water.
- Dip your hands in the water, shaking off the excess (this prevents the rice from sticking to your hands). Scoop up a small handful of rice (about the size of a golf ball). Shape into a flat patty. Place the patty on the prepared baking sheet. Repeat with the remaining rice. You’ll need to dip your hands in the water for each patty. Chill in the refrigerator for at least 1 hour or up to eight hours.
- Heat a nonstick skillet on medium heat. When hot, swirl in the oil. Brush both sides of the rice patty with soy sauce. Add as many rice patties as will fit in the skillet. Cook for 3 to 4 minutes per side, or until crispy. Serve immediately.
Disclosure: I received a free copy of Steamy Kitchen’s Healthy Asian Favorites for review purposes. All opinions are my own.