This healthy and versatile dressing is superb when drizzled over a salad or barbecued meats, and also acts as an excellent dip for toasted pitta. Tofu can be soft or firm, but do not use extra firm tofu. For a little heat, try adding a small amount of wasabi before blending.
Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes.
This Indian relish is a great accompaniment to almost any Indian main.
This is the most popular version of the well known Korean dish. Chinese leaf cabbage is allowed to ferment in a mixture of salt, fish sauce, spring onions, onion, garlic, sugar, ginger and chilli powder. It's sweet, spicy and delicious. Enjoy as is or use as a condiment.
Mooli is the Hindi word for a large crunchy white radish that is used all over South and East Asia - known as daikon in Japan and by various names in China. It's sometimes available in bigger supermarkets, but you can buy it in any Asian supermarket.
Black onion seeds (Kalonji) give this recipe a slightly pickled taste. They can be difficult to find but are essential to the recipe. Look in a local provision store run by an Indian and you should find them. Serve as a vegatable dish with other Indian recipes.
This Philippine pickle is made with very fresh green papayas, which you can find at Asian shops.
Make your own homemade pickled ginger to serve with sushi or your favourite Japanese or Chinese dishes. Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavours. It's also great with Century Eggs - a Chinese delicacy.