Easy Asian Dessert

By David Hu
A new video for Video Friday

When I cook Asian food, I like to serve an Asian dessert. My favorite easy choice is Fried Banana Bites. Once you see how it’s done on this video, you won’t need a recipe to make it yourself.

Aside from oil, which most people have on hand, you only need two ingredients: bananas and wonton wrappers. We use wonton wrappers a lot at Special Fork, but rarely to make wontons. Like phyllo, it’s a readymade, neutral dough that works in both savory and sweet applications. We use wonton wrappers for raviolis, as well as appetizer and dessert cups.

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Fresh Tomato Sauce for Pasta

By Sandy Hu
A new video for Video Friday

Soon sweet and juicy tomatoes will be in bountiful supply. Funny gnarled heirlooms, dainty red and yellow cherry and pear varieties, and tomatoes of every conceivable shape and color will tempt us with their glorious taste of summer.

It’s time for bruschetta, BLTs, salsas and salads.

When selecting tomatoes of a single variety, pick the ones that have the most vibrant color. Store tomatoes at room temperature. I like to store mine in a single layer (so they don’t bruise) in several brown paper bags. Just don’t forget about them and let them spoil.

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How to Cook Japanese Rice

By Sandy Hu
A new video for Video Friday

My friend Kay remembers going home from school and having to scrub potatoes and put them on to boil for dinner. I had a similar experience with the Asian version: making rice.

It’s been years since I’ve made rice in a pot – I always use my electric rice cooker, where it’s as simple as measuring out rice and water, pressing a button and walking away until the rice is done.

But recently, in trying to help out people on Twitter wanting to know how to make rice, I thought of the technique my mom taught me years ago. This is not the definitive way to cook rice and I’ve only tried it for white, short-grain rice – the sticky rice you get in Japanese restaurants. But for this type of rice, the method works like a charm.

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How to Cut a Mango

By Sandy Hu
A new video for Video Friday

During the summer months, driving home after a weekend in Kona visiting relatives, we would pass roadside stands selling mangos. Mom would always make dad stop – she adored mangos – and soon our car would be filled with their heady, tropical fragrance.

In those days, very few Americans had tasted mangos outside of those of us living in tropical climates. But today, not only are they readily available in mainstream supermarkets, you’ll find them at smoothie shops and on restaurant menus, from casual to upscale.

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Make your own Mayo

By Jennifer Knapp
A new video for Video Friday

Mayonnaise is the condiment that most of us have at any given time in the fridge. What would that tuna salad sandwich be without it?

But what many people don't know, is that if you have a food processor (or even if you don't!), it’s easy to make own creamy homemade mayonnaise. While you may want to reach for the commercial jar for everyday use, homemade mayonnaise does taste different and there’s nothing like it for a sauce or dip.

By adding a little minced garlic to your mayonnaise, you can turn it into a flavorful aioli. You can also add just about any kind of chopped herb, such as parsley, chives, tarragon or basil, to customize the flavor.

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