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  • Writer's picturelaurenjanowiecki

Top 3 Asian- inspired dishes from Bloggers i adore

I solemnly swear I'm not a slacker. The blog has just taken a back seat the past couple of weeks as I am spending most of my time and energy on the Mini Dental Implant Day for a Cause event coming up. Regardless, I wanted to at least get some recipes up on the blog. SO instead of doing nothing this week, I have found 3 Asian-inspired recipes from different food blogs and posted them in here for your enjoyment. Please don't forget to check out their pages (links below)

No. 1 :

I found the most ADORABLE blog written by a family of four bloggers who share their love for cooking and I just HAD to share some of their recipes that caught my eye. (again, this is going back to my love for all things Asian, including my little fam)

This first recipe has me MADLY in love. Like I am literally considering starting a whole new food blog JUST based on the use of Enoki Mushrooms as almost a pasta-like dish. If one day I have a famous Asian restaurant- Judy, from The Woks of Life, I want to dedicate it to you and your recipe. This is 100% her recipe, so if you have questions, you can always email her directly. The original page link is:



Prep time 10 mins Cook time 10 mins Total time 20 mins

Fresh enoki mushrooms have finally made it to the mainstream in the US markets. Chinese call the Japanese named, enoki mushrooms, “golden needle mushrooms”

Author: Judy | Recipe type: Vegetables | Cuisine: Chinese | Serves: 2-4


2 packs of enoki mushrooms, a total of 14 ounces

2 tablespoons oil

2 cloves garlic, minced

3 tablespoons light soy sauce

½ teaspoon sugar

1 scallion, finely chopped


Be gentle when handling these enoki mushrooms. Trim away about 1-inch of the root section. Use your fingers to tear the enoki mushrooms into small bite size bundles and line them up neatly. Rinse clean and drain.Prepare a wok with boiling water, and blanch the enoki mushrooms in two batches, cooking each batch for about 1 minute.

Drain off the water and transfer the mushrooms to your serving plate. In a small saucepan, heat the oil over medium heat. Add the garlic, and cook for about 10 seconds (no need to brown the garlic). Now add the light soy sauce, sugar, and scallions. Bring the sauce to a boil, and turn off the heat. Don’t overcook the garlic and scallions--we want that fresh and sweet taste! Slowly pour the sauce over the enoki mushrooms, and serve.

Thank you Judy. I assume that "I love you" is a slightly inappropriate think to say right now, but frankly I do. You, and your glorious recipe. All of you at The Woks Of Life are greatly appreciated.

No. 2 :

First of all, Hyosun, I want you to know you are honestly one of the most adorable moms I have ever seen. Second of all, your blog KOREAN BAPSANG is absolutely fabulous. It is one that I'm 100% positive I will show my Korean fiance and he will then spend the next 6 weeks preparing ALL of the recipes you have posted. He will hand me each dish and without missing a beat say "This- this is my childhood. Enjoy." in a SUPER serious voice lol. So thank you. I will be eating very well in the near future.

The recipe that caught my eye is 100% up my ally- Spicy. Seafood. Hot Pot. Uh... yes please. Hyosun, you beautiful woman, I appreciate you. If you are every looking to adopt a full grown adult daughter, let me know. Asking for a friend.

Everyone go check out her page- shes amazing:

Haemul Jeongol (Spicy Seafood Hot Pot)

Hearty, spicy seafood hot pot that's packed with savory and briny flavors.

Servings: 4 | Author: Hyosun Ro | Blog: KOREAN BAPSANG


8 little neck clams and/or mussels

2 blue crabs

8 ounces squid and/or octopus

8 ounces white flesh fish snapper, tilapia, or monkfish

8 large shrimp, preferably shell-on

6 ounces soybean sprouts kongnamul, 콩나물

8 ounces napa cabbage inner tender part

3 ounces of Korean radish mu, 무

1 medium carrot

1/2 medium onion

2 to 3 mushroom caps

2 to 3 scallions

2 to 3 ounces of watercress or crown daisy ssukgat, 쑥갓

Seasoning (see note):

2 tablespoons gochugaru use more if you like it spicier

1 tablespoon soup soy sauce or fish sauce

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon gochujang

1 teaspoon doenjang

1 tablespoon minced garlic

1 teaspoon grated ginger


3 to 4 cups anchovy broth or water

1 tablespoon of fresh lemon juice - optional


Scrub and place the clams in salted water (1 tablespoon of salt in 2 to 3 cups of water) for 30 minutes or longer to get the clams to spit out the sand. Separate the top shell from the crab and remove the gills. Clean the shell part thoroughly, with a kitchen brush or a toothbrush, under running water. Break (or cut) the body in half (or quarters). Clean the squid and fish, and cut into bite size pieces. Clean the shrimp.

Cut the cabbage, radish, carrot into thin, bite size pieces. Thinly slice the onion and mushrooms. Cut the scallion in similar lengths.

Mix the seasoning ingredients well with 2 to 3 tablespoons of the broth or water.

Using a wide, shallow pot, neatly arrange the vegetables in clusters, with the exception of the watercress (or crown daisy).

Scatter the seafood pieces on top of vegetables, placing the clams/mussels closer to the bottom of the pan. Add 3 cups of broth and the seasoning paste, reserving 1 tablespoon to add as necessary to your liking. Top it with the watercress (or crown daisy), and cook over medium high heat until the clams/mussels are open, the fish is cooked through and the vegetables are softened. Drizzle the optional lemon juice over. Stir occasionally.

You can add more broth and any remaining ingredients while eating if you’re cooking at the table.

Recipe Notes:

This seasoning paste will be great for any Korean spicy stew or soup. Double the recipe and save one half for later use. Keep it in an air tight container.

No. 3 :

Courtney, girlfriend you are living my dream life. COoking, traveling, photography... I don't think it would get better. I am madly obsessed with you, your adorable family, and your delicious recipes. Just FYI, if you ever need a travel buddy, I know a girl. Check this momma out:

This dish caught my eye because:

1. hello...uh, they are sea scallops.... like who does not adore sea scallops....

2. thai chili basil is kinnnnda my obsession. my fiance will warn you... i would put it on toast if I could. In fact, I will eat it with a spoon without any hesitation.

SO, when I saw Courtney's recipe I couldn't help myself. Thank you Courtney. Please remember me when you travel next. I have a go bag.


Servings: 2 | Author: COURTNEY O'DELL | Blog: Sweet C's Designs

CUISINE: Thai | CATEGORY: Main Course

PREP TIME 5 min | COOKTIME 10 min | TOTAL TIME 15 min

The Best 10 Minute Pan Seared Thai Chili Scallops Recipe is the secret to perfect pan seared scallops in a Thai chili sauce, bursting with lemon and Thai basil flavor for a Thai Restaurant quality scallop dinner in under 15 minutes - from fridge to plate! Scallops are a great low calorie and low fat choice that are packed with protein for dinner - especially during Lent. 


3 tbsp butter, grass-fed1 lb scallops, defrosted, patted dry1 tsp salt, celtic sea salt1 tsp pepper, freshly cracked2 tbsp garlic, diced1/4 cup thai basil, diced1 tsp chili paste, add more as desired1/2 lemon, sliced into half-wedges


Heat butter in pan on high heat until melted and lightly foaming. Pat scallops dry with paper towel and generously season scallops with salt and pepper. Add scallops into pan, with space in between so they can crisp. After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.) 

Add garlic and thai basil and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes). Add lemon slices, chili paste, and stir. When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce. 





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