Last month, I entered a picture of our Iced Lupicia Lichee Tea in the CLICK! photo contest. In all the busy-ness, I forgot about that entry until I checked Jugalbandi today (August 5) and found that our photograph made the short list of entries for the Reader's Choice Award! Whoa.
Unfortunately, voting for the Reader's Choice Award ends at 8 PM Eastern on August 6th! ACK!
Now, I know I already asked you, my loyal readers, to go vote for our Tri-Tip Roast on WSM post over at the Protein Rich contest (you did vote, right?). Could I ask you again to vote for us over at CLICK? All you have to do is view the gallery, then vote for your top three favorite entries on the "Voting Begins..." page.
Remember, the deadline is 8 PM Eastern, so go vote NOW! I'll wait here for you to get back...
Hey, welcome back, and thanks for voting! Now, on with the Quick Asian Dish of the day, Mustard Potatoes. This dish is part of a weeklong series that I'm doing in honor of Steamy Kitchen Jaden's birthday. She's looking for recipes that take 15 minutes or less to prepare.
This dish was taught to us by friends of ours who invited us to their place for dinner. They are vegans from India, and they prepare dishes that are simply delicious. The food is so good, you can't stop eating.
1 lb potatoes, diced
1 Tbsp vegetable oil
1 tsp whole mustard seed
1 tsp whole cumin seed
1 tsp turmeric powder
1/2 tsp salt
- Heat the oil in a frying pan over medium heat.
- Add the mustard seed and the cumin seed and toast in the oil until they begin to pop.
- Add the diced potatoes, turmeric powder, and salt. Stir gently to coat the potatoes.
Mustard Potatoes Frying
The salt causes the potatoes to being releasing water.
- Cover the pan and let the potatoes steam-fry until they are browned on the outside yet tender on the inside (about 10 minutes).
Here is the finished product:
Mustard Potatoes Done
This dish is so tasty, it is absolutely irresistible!
Five Quick Asian Dishes Series:
"1-4-7" Steamed Eggs
Two Tofus, Two Ways
Stir-Fried Beef with Ginger and Egg
Steamed Shiitake Mushrooms with Bok Choy and Fatt Choy
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