Water Chestnut Cake (Bu Bu Kao Sheng) is a Cantonese dessert served for Chinese New Year. The recipe uses water chestnuts, water chestnut flour, coconut milk and fresh milk.
This recipe is from one of our favorite cookbooks, Hot Sour Salty Sweet by Jeffrey Alford and Naomi Dugid. Use this dish to accompany a tofu dish and perhaps some rice.
Recipe from Fortune Restaurant, 2945 S. 108th St., West Allis, Milwaukee. Shrimp are coated in water chestnut flour, fried in wok then coated in a coconut sauce. The resulting shrimp look like little walnuts.
A paste that is made up of a mixture of ground chiles, salt and brown sugar. It is generally served with rice and curried dishes and is used as a condiment or a side dish.
This recipe for Korean BBQ beef is really known as Bulgogi in Korea. A 2-hour marinade in soy sauce, sesame oil, fresh ginger, garlic, and green onion provides the beef with a punch of flavor. Serve on lettuce leaves with condiments like chile sauce (gochujang), daikon and kim chee.