Lotus Stem Salad

I am always fond of South East Asian cuisine, maybe because I was born in Indonesia and it suits my palate - tropical sensation.  I feel "at home" when I eat South East Asian food.  Overall, there are some similarities in ingredients, taste and texture within these countries cooking.

This lotus stem salad is very similar to typical Thai salads, especially the dressing.  I have eaten this salad in a Vietnamese restaurant here in the Bay Area.  It was recommended by a friend of mine whose husband was originally from Vietnam.  I like it a lot since then but didn't know how to make it until I found the recipe from a Vietnamese cookbook - "Pleasures Of The Vietnamese Table" by Mai Pham.

Lotus stems are white thin spears, it has crunchy texture and the ability to absorb sauces well.  In the U.S., I can only find lotus stems (sometimes labeled lotus rootlets) packed in brine in jars (see photo below).  This salad is very refreshing (fresh herbs) with sweet and citrus flavor, perfect for warm weather.

Lotus Stem Salad

Asian Pasta

This fusion Asian pasta is very simple and easy to make, the best part is you can make it ahead of time (overnight even) if you have time constraint.  It's sweet and spicy with nutty texture.  You can delete the chili if preferred, it won't alter the overall taste.  This "cold" noodle dish goes well with summer BBQ party or picnic, or as a potluck dish. 

To Die For Blueberry Muffins

My son decided one day that he wanted to make blueberry muffins.  He browsed online and found this recipe from allrecipes.com.  It's so simple to make and yet it's the best muffin we have ever eaten so far - it's moist & not too sweet inside and crunchy on the outside.  So, if my 11 years old son can make it, I am sure you can too, try it.  In case you want it quick, here it is.