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Thai Cabbage Salad

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For this month’s Secret Recipe Club, I was paired up with Karen from Karen’s Kitchen Stories. It was incredibly hard to decide what to pick from her wonderful assortment of recipes. I had “narrowed” it down to sixteen finalists and had to tap my fiance to help decide.

Karen has some beautiful bread recipes, including Danish Apricot Braid, Demerara Sugar & Honey Challah, Gruyere Cheese Bread, Hokkaido Milk Bread, Kimmelweck Rolls, and Whole Wheat Challah. I have never made bread before (unless you count banana bread or zucchini bread!), so I was excited to try one of her recipes, but in the end I chickened out.

I wanted something pretty easy and quick since I wanted to make the recipe as soon as possible when SRC buddies were announced. We had just put an accepted offer on our first home and the thought of packing and baking at the same time was overwhelming. Plus, we recently discovered a Lao/Thai restaurant nearby that makes amazing salads and thought this might be a close re-creation.

If you have a food processor, this salad is easy peasy. If not, you might want to buy pre-shredded ingredients. I like the color that the purple cabbage adds, but it is noticeably tougher in texture than the green cabbage. In the future, I’d use 3/4 green and 1/4 purple cabbage, or all green cabbage.

I made extra dressing because that’s the best part. I plan to have it tomorrow with some spinach, broccoli/carrot slaw, and baked tofu.

Checkout the other recipes in this month’s Secret Recipe Club round-up, or head over to Karen’s Kitchen Stories and check out other amazing recipes such as Spicy Parmesan & Herb Grissini, Biscoff Cheesecake (!!), Boca Negra Cake, Boston Cream Pie (my all time favorite dessert), Chocolate Hazelnut Madeleines, Ovaltine Macarons, Asian Take-Out Style Spareribs, General Tso’s Chicken, and Mini Chocolate Espresso Pots de Creme.

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Super Smooth Roasted Red Pepper Hummus

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Sometimes I feel silly buying things in the grocery store that can easily be made at home. Other times I’m lazy and I’m not ashamed to admit it. Hummus is one of those things (like pomegranate seeds) that have huge markup at the store for the sake of convenience.

Since I’ve found a hummus recipe I like, I’ve vowed to (almost) never buy hummus at the store again. This hummus comes together in a food processor and it makes more than twice the amount that a standard container holds. It’s very creamy and smooth and it is easy to add flavors to. I had a jar of roasted red peppers and mixed some in while this was processing.

Dig in with chips, crackers, or pita bread. This is also a great, flavorful spread on a sandwich or wrap.

Char Siu Chow Fun 叉燒河粉

Today is the Lunar New Year and marks the beginning of the year of the Horse (my mother and sister are both horses!).

Every year my family gathers at my paternal Grandmother’s house to eat a delicious new year’s feast. The new year menu always kicks off with multiple roast ducks, chop suey-style vegetables, rice, sin choy,  roast pork, duck liver potato stuffing, chow fun, all followed by guava chiffon pie. This year my grandmother was thinking about not making chow fun since the noodles are hard to procure where she lives. The thought of a new year celebration without chow fun kicked my butt into gear and I set about testing some chow fun recipes.

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Family at Dim Sum
Chow Fun at Dim Sum
Duck
Vegetables
Here are some pictures of Scott Drewno, of Wolfgang Puck’s Source in DC, cutting some noodles from China Boy for his version of Chow Fun.
Here are some pictures of Scott Drewno, of Wolfgang Puck’s Source in DC, cutting some noodles from China Boy for his version of Chow Fun.

This recipe is a result of a few different recipes that I tried out, including Viet World Kitchen, Hawaii’s Best Local Dishes by Jean Watanabe Hee, Clara Tom’s Old Fashioned Method of Cantonese Chinese Cooking, and 50th Anniversary Best of Our Favorite Recipes 1946-1996 (Maui Cookbook). With, of course, some suggestions from my dad.

I found the noodles in the refrigerated section of my local Chinese supermarket, Great Wall. The noodles I prefer are made by China Boy in Washington, DC. Usually the noodles are steamed or baked for a little to help loosen them up, but I found I didn’t need to do this and it was quite easy to separate them when I got the hang of it.

I am the most happy with the version pictured above. Since I made so many versions during recipe testing, I’m hesitant to provide exact measurements on the sauce. It’s really up to you and your preference on spiciness, saltiness, and oil content. This is a lot less greasy than when I order it out in restaurants, which means it’s easier to enjoy a larger portion.