Throughout the years as a food blogger, I have learned the art of online collaboration. Physical distance does not matter as such in today world. Evidence? I wrote two entire cookbooks with Chi Anh, who is in Vietnam. We have even opened an awesome cafe together (the KAfe in Hanoi). So yes, I can safely say that online collaboration is totally awesome!This feature on macrobiotic recipes is also the result of such online collaboration. In my “other life”, I founded a very popular food photography group on Facebook, mainly for Vietnamese aspiring food photographers to discuss and improve their techniques. Through the group, I have been able to connect with a lot of young, talented Vietnamese foodies. And Anh Yu is one of them. I have noticed Anh Yu’s lovely vegetarian recipes, and started to follow his work on the Vietnamese blog Bếp Thực Dưỡng.
So for the last Đẹp magazine column, I asked him to collaborate me to introduce macrobiotic concept, as well as shared 3 of his favourite recipes. I was totally surprised at the depth of flavours these dishes have, even though the ingredients and techniques employed were very simple.
I hoped you will have a chance to try these dishes out. They will form a decent shared meals for two. I especially love the vegetable stew, and the fried brown rice is also very satisfying!
A lovely recipe! The sesame oil really brings out the flavours! You can change the veggie mix to whatever you fancy!
- 2 cup cold cooked brown rice
- 1 stalk of celery, finely diced
- 1 small brown onion, finely diced
- 1 carrot, peeled and finely diced
- 2 tsp roasted sesame oil
- Tamari or normal soy sauce to taste
- Heat up the sesame oil in a non-stick pan, then pour in the mixture of vegetables. Stir until they crisp up a bit, but not cooked through. The vegetables should still have some bites.
- Add in the rice and 1-2 tsp of water. Stir through to heat up the rice mixture. Season to taste with tamari/soy sauce. Serve with toasted seaweed if desired.
This is a simple recipe, based on the Japanese stew called Nishime. I love the clean and natural flavours of the vegetables here.
- 1 piece of konbu (about the size of a matchbox) - Can be found at Japanese shop
- 2 small daikon (around 400g in total), peeled, and cut into 1cm thickness
- 2 carrot, peeled and cut into 1cm thickness
- Sea salt and tamari to taste
- You will need a thick bottom saucepan for this recipe.
- Briefly clean the konbu at the bottom of the saucepan. The add a layer of daikon, and place the layer of carrot on top. Sprinkle with some salt, and around 1 tsp of tamari. Add enough water to barely cover the vegetables.
- Bring the mixture to a gently boil, then lower the heat to minimum. Cover and cook for around 15' or until the veggies are soft. Season to taste before serving. The stew will have the natural sweetness of the vegetables.
I like the simplicity of this salad recipe. It does not contain any sweetener like most recipe, but the results are really nice and satisfying.
- 1 cup of wakame (a type of seaweed, can be found at Japanese/Asian shops)
- 1 cucumber, cut into pieces of 0.5cm
- 1/4 cup red radishes, cut into pieces of 0.5cm
- 1 tablespoon of rice vinegar
- 1 good pinch of sea salt
- Clean the wakame, then soak in water about 10 minutes. Cut into pieces if your wakame is large.
- Blanch the radish and wakame in salted hot water then mix with the cucumber in a large bowl.
- Add in vinegar, salt and mix well. Leave to marinate for about 1-3 hours. Check seasoning before serving.