Nasi Minyak

A Staple at Malayan Weddings
Ghee Meets Saffron and Vanilla

Using garlic to make Nasi Minyak, Savory Rice

Garlic

Nasi Minyak, or Savory Rice, is a version of Rice cooked in or with Ghee, with an addition of spices and is a key dish in Malayan cuisine.

The name Nasi Minyak comes from Malay and literally means “Rice cooked with Oil,” referring to the Ghee which is a key ingredient in this preparation.

Nasi Minyak is commonly served at Malayan wedding banquets. Here is a recipe obtained from one of the Chefs at the legendary Goodwood Park Hotel in Singapore. Continue reading

Indian Cuisine

India - Sculpture head, Buddha meditating, India 12th century

Buddha Meditating, India 12th c.

Fish Curry From Bananas
Halva From Meat

“It is possible to eat what you believe to be a fish curry only to learn it was made from unripe bananas, or to taste a sweet halva and find it was made not of fruit or vegetables but meat.” — Attia Hosain and Sita Pasricha

An Ancient People and Cuisine: The Indian civilization is one of the oldest and most important in Continue reading

Basmati Rice ( बास्मती)

Unique Rice Variety
Greatest Long-Grain Rice

How to cook delicious Asian dishes with Basmati Rice

Basmati Rice

Basmati बास्मती)Rice, which comes from India and Pakistan, is one of the very special rice varieties, and highly prized for its texture and fragrance.

Basmati Rice is different from every other Rice in the world.

Basmati Rice is available in both brown and white varieties. It is unusual in that it does not expand when it cooks, but the grains lengthen.  It is prized for its nutty Continue reading

Kuro Otabe, Japan’s Black Sweetmeat

Kuro Otabe, Japan’s Black Sweetmeat
Black Sesame and a Touch of Charcoal

Kuro no Otabe, Japan's black sweetmeat made with black sesame seeds

Kuro no Otabe

For a couple hundred years, Japanese people have been enjoying a traditional sweet called Otabe, made in Kyoto.

The name Otabe means “Please Eat.”

Otabe originated in the Edo period, when a local merchant named Yatsuhashi Genpyo — who hated waste — started making a sweetmeat using Sugar and Cinnamon to use up leftover bits of Rice. Continue reading

Indonesian Peanut Sauce

Typical Ground Peanut Sauce
Goes with Sate, also Gado Gado

Cooking Asian dishes with onions

Onions

This is a typical Indonesian Peanut Sauce, served with Sates and also forms the basis for the classical Indonesian salad, Gado Gado.

The recipe makes about 3 cups and takes about a quarter of an hour preparation time and about 10 minutes to cook. Continue reading

Japanese Scrambled Eggs

These Eggs Stay Fluffy
Don’t Get Soggy or Mushy, Hours Later

making Fluffy Scrambled Eggs Bento Style

Fluffy Scrambled Eggs Bento Style

Recent Discoveries from Japan: Recent research in Japan by chefs, food chemists and home economists has focused on improving the cooking techniques for foods like Eggs, Chicken, Burgers, and Vegetables than go into box lunches, or Bento, which are typically eaten hours after being made, and often stored and transported at temperatures that are far from ideal.

Japanese consumers often complain about the quality of box lunches available  to them.  There’s nothing worse than a leathery burger, soggy vegetables, or greasy fried eggs in a lunch box. Continue reading

Anticuchos

Hawaiian Satay
The Taste of Steak, a Fraction of the Price

Using garlic to make Vietnamese soup with pork cabbage rolls

Garlic – a Key Ingredient

The same day my cousin Hank and I drove to Wauluku to see the Squid and Starfish and have the Hawaiian Picnic Vegetables, we also grilled some Beef Steak on skewers over the hot coals.

When I was raving about Continue reading

Sauteed Vegetables, Bento Style

Ideal for Box Lunches
Crispy After Many Hours

how to make crispy vegetables for bento lunch

Bento Style Crispy Vegtables

Here’s a recipe for juicy sauteed Vegetables, Bento Style, which incorporates the latest research from Japan on how to prepare dishes that hold up well under long storage between cooking time and eating time.

Sauteed vegetables are a common ingredient in Japanese box Continue reading

Tender Fried Chicken

Topping for Bento
Panko and Fu Are Key

Cooking with rice flour

Rice Flour

Fried Chicken bits are one of the popular additions to a box lunch or Bento in Japan, but again, consumers complain that by lunch time, the cold chicken is tough and tastless.

Here is a recipe for Fried Chicken that may be used in a Bento or in fact anywhere, that is tender and succulent, even after the passage of several hours. Continue reading

Japanese Hamburgers, Bento Style

Building Better Bento
Juicy and Succulent, Eight Hours Later!

Bemto Lunch with Burgers and Rice

Bento Lunch with Burgers and Rice

Burgers are the most popular meat entrée in Japanese lunches or Banto. But consumers often complain about burgers that are hard, leathery and tasteless.

Japanese food experts have been researching better ways to make some of the most popular and common foods that are found Continue reading