Normandie Kitchen

Shared food in a share house

Category: Asian

Bean-sprout salad

Salads of blanched bean sprouts with sesame are very common side dishes in Japanese (called moyashi no goma ae) and Korean food (called sukju namul). This salad is extremely simple to make, versatile, and works well with almost any combination of Chinese, Korean or Japanese food. In particular, the most simple version works as a counterbalance to strong and spicy Korean or Chinese dishes. The soft nuttiness of sesame, and the gentle crunch of blanched bean sprouts work well together.

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Black vinegar cabbage (shou si bao cai)

Black vinegar cabbage is ridiculously simple, and ridiculously good. It’s little more than cabbage, vinegar and oil — but the texture of the tender-cooked leaves and fragrance of the vinegar combine to make a mouth watering side dish. We get it almost every time we go to a Chinese restaurant, and make it almost every time we cook Chinese food.

sho si bao cai

— Thomas and Ulli

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Yunnan mushroom salad

This simple salad always garners raves, and is a staple side dish in the Normandie house. Liang ban (涼拌) are literally just cool salads, vegetable or meat — with ingredients such as cucumber or chicken. This recipe has chili, as you’d expect from Yunnanese food. The combination of chewy and crunchy textures; and hot, salty, and sour flavours are irresistable. Yunnanese food isn’t as familiar in North America as the sweeter, more delicate, Cantonese-inspired Chinese food. It is often spicy and intense flavoured, and reflects the ethnically diversity of its province.

yunnan mushroom salad


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