Clay Pot Fish / Ca Kho

Caramel Sauce is Key
A Fusion Note with Pancetta

Clay Pots

The strong, intense bittersweet Caramel Sauce is the key to this dish.  This version,adapted  from Nguyen Tran of Dallas, uses Pancetta instead of Pork Belly.

Clay Pot cooking is one of the favored techniques of Continue reading

Almond Cookies / 杏仁餅

Everyone’s Favorite Cookie

 

Using Baking Powder in Vietnamese cuisine

Baking Powder

Or at any rate, everyone’s favorite Chinese cookie, or so it seems.  These are popular desserts at Chinese restaurants and sell well at Chinese bakeries.  They are also Continue reading

Iced Coffee Vietnamese Style

A True Fusion Bevereage
Perfect on a Hot Day

“I’m Thai, but my husband is Vietnamese, so he has to have his Vetnamese, or French-style Coffee.”–Overheard at an Asian Supermarket in Chicago

Vietnamese-style Iced Coffee has to be a true Fusion dish, incorporating as it does, both Milk and Coffee, neither of which were native to Indo-China before the arrival of the French. Continue reading

Chicken Balls Braised in Oyster Sauce/ 蠔油燜雞球

Ginger Meets Oyster Sauce and Green Onions
Shao Xing Wine a Key

“Chicken often is cooked by a combination of methods…to shorten cooking time and conserve fuel.” — Gloria Bley Mller

 

Chicken Balls Braised with Oyster Sauce

In this dish, adapted from Miller, the Chicken is first fried briefly then braised.

This suble and delicate Chicken dish is esy to make and is low on fat and sodium.  There is no Soy Sauce, though of course the Oyster Sauce contains some sodium.

Chicken Balls Braised in Oyster Sauce Continue reading

Chicken Pho / Phở Gà

Star Anise and Ginger Provide Mystery
Pho without Beef Is Possible

Le’s Pho

Phó bò or Beef Soup, often called the national dish of Vietnam, only has a short history. It’s said to date from Continue reading

Thai Omelet/ ไข่เจียว

A Tast Thai Classic
On Menus Everywhere

Thai Omelet

Thai Omelet

This tasty Thai classic Omelet is a classic in home cooking and appears on menus throughout Thailand.  A standard in Thai cuisine. Here’s a classic simple version: Continue reading

Cabbage in Milk / 奶白菜

A Tang Exotic
Ham Meets Milk Meets White  Pepper

“There are no dairy products. Butter, milk and cheese are practically unknown in Chinese cooking.” — Gloria Bley Miller [1]

“Because vegetables are eaten daily at every meal, Chinese cooks have evolved countless ways of preparing them.” — Nina Froud [2]

Cooking Asian dishes with cabbage

Cabbage

And it’s cancer-fighting! But, since there are no dairy products in Chinese cooking, how does this Hong Kong classic Continue reading

Cabbage and Potatoes / কোব এবং আলু

A Bengali Style Dish

Cooking Asian dishes with cabbage

Cabbage

Cabbbage and Potatoes Bengali  Style is an Indian classic.  A pure vegetarian dish.  Tis version, with its three Mixtures, is adapted from Hosain and Pasricha. Continue reading

Cabbage and Green Peas

Tomatoes,  Carraway and Coriander
A Purely Vegetarian Dish

Indian god Shiva NatarajaThis fragrant, vegetarian dish can be cooked in a microwave or in the usial way on top of the stove.  Adapted from Yamuna Devi. Continue reading

Pot Sticker Style Burgers

Low in Fat and Calories – No SAD Bun!
Good for People Who Like Potstickers

Using Hoisin Sauce to cook Cantonese style baked spare ribs

Hoisin Sauce

These Pork burger patties are based on the flavors used in Chinese Potstickers and would be a good alternative to the usual Continue reading