Skip to main content

Shishito Pepper Taco with Asian Flavors


August 18 2015, Tuesday Dinner

 WHAT:
Taco size soft corn tortilla

Salsa
Tofu Crema
  • 1/2 block firm tofu
  • 2-3 tbsp rice wine vinegar
  • juice of 1 lime
  • 1 tbsp miso paste
  • 1/2 tbsp agave(less or more per taste)
  • salt per taste
  • water if needed to thin the paste
  • 2 whole scallions thinly sliced
 Peppers
Toppings:
  • julienne  of 1 cucumber
  • 2-3 tbsp rice wine vinegar
  • black sesame seeds (optional)
  • fried shallots (optional)

HOW:

 Salsa
  • Heat oil and saute onion until translucent. 
  • Add garlic and cook for few more minutes
  • Add corn and Gochujang sauce
  • Add cabbage add salt per taste and cook for few minutes until everything is done
  • Keep aside
Tofu Crema
  • Combine all things listed above in a blender (except scallion) and blend it until smooth
  • Add water if it is too thick
  • Once done add scallion and keep refrigerated
Topping
  • Add vinegar in julienne cucumber
  • Add black sesame seeds
Peppers
  • Heat olive oil and add peppers and let it cook on high heat
  • Cook until they are blistered on all side
  • Add smoked salt once they are off the heat
Combine 
  • Warm tortillas and add layer of crema 
  • Add corn salsa
  • Put 3-4 pepper in one taco
  • Add cucumber and fried shallots
  • Add gochujang sauce if you want  it more spicy
  • Enjoy!

Comments

Post a Comment

Popular posts from this blog

Upma Tamale

January  6 2013, Sunday Lunch WHAT: For Upma: Upma rava flour(2 cups)  ginger garlic paste (1/2 tb spn) mustard seeds ( 1 tea spn) moong daal (1/2 tb spn) oil (3-4 tb spn) Ghee (2-3 tb spn) cashew, raisins carrot ( half,  shredded) cilantro (about 3/4 cup finally chooped) water (3.5 cups) salt For stuffing and tamale: Onion (1 large, sliced) red capsicum (chopped in small pieces) corn ( or any other veg. you have on hand) chili garlic paste (1 tb spn) sugar ( 1 tea spn) salt corn husks pomegranate seeds (optional) HOW: Making Upma and Stuffing: put 5-6 dry corn husks in warm water for about 30 minutes so they are re-hydrated and easy to work with add some oil in skillet and add sliced onion and them caramelize on low temperature you can add little salt and sugar once you see brown color to fasten the process. after onion is caramelized, add corn and red capsicum and cook for 3-4 minut...
2 comments
Read more

Chilaquiles ( or Moleaquiles)

July 13, 2013, Saturday brunch WHAT: 6 medium size corn tortillas, each cut into 4 pieces  5-6 tbsp oil for frying Eggs Cilantro Chredded Cheddar or crumble  cotija or any other cheese For sauce:  1tbsp oil 8oz tomato sauce can 1/1.5 tbsp garlic paste 6oz water 1 tbsp guajillo chili powder (adjust per your taste and type of chili) 1 tbsp chipotle chili powder   (adjust per your taste and type of chili) 1 tsp salt  or to taste  1 tsp black pepper 1 tbsp dry oregano 1 tbsp cumin powder 1 tbsp cocoa powder HOW: Make chips and eggs: heat oil in a skillet and fry each piece of tortilla for few minutes on both sides Remove when crispy  Sprinkle some chili powder once out of oil Fry egg on one side, add salt, pepper and some red chili powder on top while cooking Make sauce: heat oil in a sauce pan Add garlic paste, chili powders, salt, pepper, oregano, cumin and sauté for ...
Post a Comment
Read more

Green Curry Rice "egg roll"

July 23, 2011, Saturday Brunch WHAT: left over green curry (blend it so it is smooth paste to avoid big pieces of veggies in it otherwise it will be hard to roll) sticky rice (or left over rice) 2ggs 1 tbsp Soy sauce 1 tsp crushed garlic handful green onions handful basil sriracha sauce (or any hot sauce) salt - pepper HOW: combine crushed green curry and sticky rice, make sure it is not too liquidy   create sushi like log by rolling it in a bamboo mat or aluminum foil (like  http://mannyljr.typepad.com/ ). it should be about same length as your omelet diameter. combine eggs, salt, pepper, soy sauce, crushed garlic and green onion and make very thin omelet. put omelet on a flat surface, add lots of basil, sriracha sauce as first layer put sticky rice log on it and start rolling and at the end hold with toothpick you can use left over green curry[blended] as dipping sauce once done, you can cut in half or three pieces...
2 comments
Read more