Steinbeck, Rotten Applies and Ng Ka Py 五加皮
For Cooking or Drinking?
John Steinbeck’s masterpiece novel “East of Eden” is an epic full of good and eveil, hatred and love, failure and redemption. It has been regarded as An Epic of Biblical Proportions Continue reading
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Tagged anise, chicken, Chinese cuisine, Chinese sausage, East of Eden, John Steinbeck, mustard, Ng Ka Py, steamed chicken with anise and ng ka py, steamed chicken with ng ka py, white-cut chicken |
Essential Korean Seasoning
This form of prepared Sesame Seeds is essential in
Korean cooking. Fortunately it is easily made: Continue reading
Hot Chili Sauce (Rayu) But Something Else
A Shocking Spice
That would be Sanshio Hot Pepper Sauce, made with Japanese Hot Pepper or Sanshio.
Is anyone else familiar with this Sauce and its uses?
Sanshio is a spicy powder that comes
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Tagged flavor enhancer, garlic sugar, Japanese hot pepper, Japanese hot pepper sauce, restricted sodium diets, sake, Sanshio, sodium, soy sauce, vegetable oil, wakayama prefecture |
Gregor Mendel’s Peas?
Crisp and Tender, Raw or Barely Cooked
Until recently, Snow Peas were considered an exotic Oriental specialty in North America. Now they are available most places at supermarkets and in frozen form around the year.
There is a question where this vegetable comes from: Some Japanese encyclopedias and cookbooks assert
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Tagged almonds, braised snow peas, Chinese cuisine, crab, eggs, garlic, holan dou, hot mustard, Japanese cuisine, Koya tofu, saya endo, seafood, snow peas, snow peas simmered in milk, snow peas stewed with pork and tofu, snow peas suateed with pork, umpen jiru, vegetables, xue dou |
The Quintessence of Pomegranate
Use for Persephone Cocktails
Of course Grenadine Syrup — a key ingredient in several classic cocktails including the Persephone — is available commercially in bottles. But many purists will want make their own, for its distinctive and unique flavor, which is the embodiment of the
5 or 6 fresh Pomegranates
Good for Teriyaki or Soup
Nobu’s Chicken Stock
This way of making Chicken Stock is from Nobu Matsuhisa’s Restaurant Nobu in New York and has been called Nobu’s Chicken Stock. He uses this stock to prepare Chicken Teriyaki at Nobu’s, but it would also work as a soup base or for a variety of vegetable dishes.
Mentioned by Kipling
The house-beams shall fall,
And the Karela, the bitter Karela,
Shall cover it all!
— Kipling, Jungle Book
Bitter Melon is sometimes called Turia, Kerala or Karela in English, the last names alluding to its possible Indian origin.
The vegetable is also known as Bitter Gourd or Karela. In botany its name is
Momoradica charantia. It is one of Continue reading
Simple Solution to Today’s Tasteless Bananas
Everything You Need to Know about 21st Century Bananas
What’s the best way to pick the tastiest Bananas in the store? And what’s the best way to keep them?
It seems that Bananas in the supermarket are either too green and flavorless, or ready to go bad. If you buy
The Best Cooking Fat
Ghee or Clarified Butter, commonly known by its Hindi name Ghee घी, is known by various names in a wide swatch of South Asia and beyond.
Ghee is one of the most important cooking fats in South Asia —
India, Pakistan, Sir Lanka, Bangladesh and Nepal. In the opinion of many cooks in the area it is the best of all cooking fats. Continue reading
Memmi sauce is a concentrated Japanese soup base used to intensify the flavor of hot and cold noodle dishes.
Memmi also has other uses and is used by Japanese cooks to enhance the flavor of a variety of cooked dishes, such as soups and stews.
The name Memmi comes from the Japanese characters for “noodle” and “flavor,” so the meaning is something like “noodle flavoring” or “noodle flavor enhancer.”
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Tagged bean sprouts, bento, Japanese cuisine, Japanese style burgers, joan itoh, Joan Itoh Burk, Kikkoman, memmi, memmi sauce, mentsuyu, noodles |