Archive for Asian Recipes


Chef Lance Seeto’s Turmeric Tea

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chef-lance-seetoChef Lance Seeto, star of the Fiji TV show “Taste of Paradise”, is the Executive Chef for the award winning exotic Castaway Island resort in Fiji.

Culinary school was just the beginning of Chef Seeto’s higher education, he continued on to receive training in nutritional medicine,  and he is a proud member of the Australasian College of Nutritional and Environmental Medicine.

Chef Seeto shares his technique for a comforting warm beverage perfect for morning or evening, in this healthy herbal tea recipe featuring superfoods turmeric and ginger.   Odd as it may sound, give it a try!  We are hooked and have been drinking it for the past 3 nights.

Like and follow Chef Seeto’s Facebook page for more nourishing fresh recipes, many of which are gluten and dairy free. Thank you (Vinaka vaka levu) Chef Seeto!

Turmeric Tea
Chef Lance Seeto
Makes 2 large mugs

4 cups of water

1 knob turmeric, peeled and sliced (A knob refers to an arm of the root. Alternatively, you could use 2 tbsp ground turmeric)

1/2 knob fresh ginger (or approximately 1 tbsp) , peeled and sliced

Half of a lemon, juiced

Raw honey to taste

Bring the water to a boil in a saucepan, add the ginger, turmeric, and juiced lemon. Cover and reduce to a simmer for 10-15 minutes, whisking occasionally. Strain the tea, and add honey to taste.

Feel free to adapt this recipe as you wish.  We’ve been drinking it unstrained, with microplane grated ginger and turmeric instead of sliced.   Also if you prefer a more creamy chai type tea, you can use warmed coconut or almond milk instead of water, and add ground cinnamon.   Enjoy!

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Papaya Salad From The Tonga Room

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If you have not been to the Fairmont Hotel in San Francisco you must put it on your list! It’s a gorgeous historic hotel in the Nob Hill area, with stunning architecture and amazing service. Does your wallet say “no” to decadence? If it’s not financially possible to dine or book a room there, say yes to this: affordable alternatives include an afternoon tea service or cocktail in the elegant Laurel Court Bar. We spent several hours there sipping while people watching, highly recommended!

Today, the fabulous chefs from the Tonga Room Restaurant in the SF Fairmont have shared with us a healthy delicious recipe. It’s an exotic Asian green papaya salad with chili garlic dressing topped with honey roasted peanuts. Enjoy!

Papaya Salad
Papaya Salad
The Tonga Room Restaurant, Fairmont Hotel San Francisco
Serves 6

Sweet Garlic & Chili Dressing:

• 1 tbsp minced garlic
• ¼ cup rice wine vinegar
• 3 tbsp lime juice
• 1 tbsp minced ginger
• 1 tbsp dry mustard
• ¼ cup sweet chili sauce
• 2 cups canola oil
• salt and pepper to taste

Candied Peanuts:

• 2 lbs peanuts
• 1 cup honey
• ½ cup water
• ½ cup sugar
• 2 tbsp of salt
• 1 tbsp cayenne pepper


• 1 green papaya peeled & julienne (cut 1/8″ X 1/8″ X 1 ½”)
• 4 scallions chopped
• 1 carrot julienned
• 1 red bell pepper julienne
• ¼ lb rice noodles cooked al dente
• 1 heart of romaine lettuce chopped

Sweet Garlic & Chili Dressing:

• Mince ginger and garlic.
• Place in blender with the sweet chili sauce, vinegar, lime juice and dry mustard.
• Blend ingredients and slowly add oil and emulsify.

Candied Peanuts:

• First roast peanuts until golden brown.
• Then put peanuts in a thick bottom stock pot over medium heat.
• Add honey, salt, sugar, water, and cayenne and cook for 3 minutes constantly stir.
• When done pour onto a sheet pan with parchment paper and let them cool.
• Once they are cooled rough chop them in a food processor.


• Mix ingredients with ¼ cup of dressing and 3 tablespoons of candied peanuts in a bowl and serve.
• Garnish with the candied peanuts.


Asian Chicken Salad

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We have a soft spot in our hearts for Chef Hari Nayak .  He is the  author of the cookbooks “Modern Indian Cooking” and “Spice” and the executive pastry chef of Halo FeteAmerica’s first ice cream patisserie,  in Princeton, New Jersey.   What makes him a treasure?   He co founded “World Chefs Cooking For Life” along with NYC chef Vikas Khanna, a non profit organization that has raised funds for 9/11 and Hurricane Katrina, the Tsunami, as well as multiple other causes such as assisting travelers with disabilities and art education for the blind.

Hari typically creates modern versions of traditional Indian cuisine for his viewers, but in this recipe video he shares a very easy to make Asian chicken salad with a citrus soy vinegar dressing.  And this recipe is fairly low carb as well, assuming you don’t serve it with a big piece of crusty buttered baguette like we do!

Read on for the written recipe Read More→