I’ve found an Asian supply grocery! It’s called Laos Asian Market. Very old school with vegetables, fruits, rice and noodles scattered around the floor in boxes, multiple freezers and refrigerators, shelves bursting with condiments, flours, spices, tableware, baskets, chopsticks, etc. Just what I was looking for! And I absolutely adored the really, really old guy who, looking like a proximate observer if not escapee from the Cambodian killing fields, speaking perfect English but choosing to leave us to our shopping while he continued viewing his TV program in the back room, was consideration itself. Perfect. Rural Pennsylvania has it’s moments 🙂
Of course I bought a ridiculous amount of stuff but was rational enough to remember that I had good quality, “gaver” duck legs in the freezer to cook.
I remembered a recipe for twice cooked duck legs that I thought was beyond good and decided to go with that. The recipe gives you a nice crispy duck skin that you have to appreciate.
I love eggplant! I love Asian prepared eggplant! I just remembered the word for eggplant when I was in Bangladesh; brinjal. Brinjal! Sounds exciting 🙂 I gathered together the necessary to excite my Laotian brinjal.
Spicy and delicious. I am convinced that, if you can get them, Asian eggplants are requisite when preparing Asian cuisine. There’s something about the texture and perhaps the taste.
So glad I saw Frugal’s recipe for ramen with pak choy. That was my inspiration for buying and preparing this simple, easy dish of bok choy. Thanks Frugal 🙂
Spicy Brinjal
1 tbsp peanut oil
3 Asian eggplant, cut into batons
1 tbsp sesame oil
4 garlic cloves, minced
1/2 inch fresh ginger, minced
2 scallions, thinly sliced
2 tbsp rice vinegar
2 tbsp soy sauce
1 tsp sugar
Heat the peanut oil in a wok, then add the eggplant and stir fry until lightly browned. Push the eggplant to the side, add the sesame oil, garlic and ginger, stir frying until aromatic, toss with the eggplant and stir fry everything together for about a minute. Add the vinegar, soy sauce and sugar, stir fry for an additional minute.
Asian Style Baby Bok Choy with Broth
2 tbsp peanut oil
2 star anise
3 scallions, diagonally sliced
6 baby bok choy, halved
2 tbsp soy sauce
1/2 cup beef broth
1 tbsp honey
Heat the oil in a wok, then add the star anise, scallions and bok choy. Stir fry for 2-3 minutes, then add the soy sauce, broth and honey. Boil covered for about 2 minutes until the sauce thickens.
Wow. I’ve never eaten duck legs before and this recipe sounds so yummy
You’ll have to try duck legs!
I love our local Asian shops, but they are a bit dangerous – I could go home with a dump truck full every time I call in!
For the absolute essentials of life, like tea, coconut oil, and fish sauce, they can’t be beat… 🙂
Thank God I’ve got a large pantry 😀
Wish I did…
At least for a few weeks a year in Sweden your balcony can easily act as an overflow area for the fridge.
Our fridge blew up one February, and we just put the stuff in storage boxes on the balcony until the replacement was delivered… 🙂
Maybe I need a back up refrigerator 🙂
They sound great, but if you find too much good stuff you won’t want to go back to France… 😉
Wrong. They’ve got great Asian stores in Paris, only 55 minutes away from Sens AND there’s only one M. Parret 🙂
I was joking, of course. I’ll miss Sens too if you don’t go back 😉
😉
I love shops like that – when I head to London to vist my parents we pass an enormous Asian supermarket….I tend to go a bit mad in there! Your freezer would not be your freezer if there weren’t a couple of duck legs in there ; Gorgeous dish and those eggplants/aubergines look amazing.
I love these kinds of shops also, always full of surprises. I’m working on getting my freezer emptied so that I can load things in from this store 🙂
These are the best legs I’ve seen today.
:O)
I love those old school Asian supermarkets – i always walk out with a ton of shit. Its fun to grab something you’ve never used before and don’t even know what it is, and see what you can do with it!
That duck just looks effing brilliant. Thats all 😄
Thank you foodis. I love trying likely looking items written in an unknown language. Daring!
If nothing else it is daring for sure 😜
These are my favorite<3
ww.sillycrazylove.com
Thank you.
perfect! I’m going to be moving to another state next week, and needed something special to cook for the last meal I’ll make before I pack up my batterie de cuisine. the duck and bok choy, with a noodle dish alongside (do you have one you recommend?) will be perfect! already scouted out my duck legs; getting ready to go pick them up shortly. thank you!
Thank you Diane. Try this, but use Asian noodles: https://cookinginsens.wordpress.com/2014/06/16/apocalypse-now/
thanks — those look perfect. back from Whole Foods with udon, duck legs and some organic bok choy. can’t wait for dinner tomorrow night!
Bon Appetit Diane!
Looks great thanks for sharing!
these look wonderful. my husband loves duck. i am lucky to have wonderful asian markets here. i always plant ichibon eggplants in my garden. they grow like weeds and we can’t eat enough of them.
Thank you Jaz.
My pleasure. It all looks wonderful – looks like you found some excellent ingredients!
Thank you frugal. I did 🙂
That duck looks so, so good:)
Thank you Roger.
Really delicious Rosemary. You could have been describing the Asia Market in Dublin. I love going to it.
Thank you Conor. I liked the shopping in Dublin. I don’t know if I told you but we were evacuated from Ethiopia to Dublin for 6 months. My kind of town!
I didn’t know. We would welcome you back any time. I’d even bring you to the Asia Market!
And we’ll cook and eat!
Wow, what to say beside the fact that all the recipes are very well presented, the photos and the results are great. Good job!