Ginger Salad

Cabbage Meets Ginger
A Triple-Ginger Dish

How to make delicious Ginger Salad

Ginger Salad

This is an Asian Fusion dish that takes advantage of the affinity between Ginger and Cabbage.

Since it uses Ginger in several forms, it is a Triple Ginger preparation, which should be attractive to true fans of the rhizome.

Ginger Salad

Asian Fusion

Ingredients: Continue reading

Pork Burgers Pot Sticker-Style

For Lovers of Gyoza and Pot Stickers

How to make Fusion dish Pork Burgers Pot-Sticker Style

:Pork Burgers Pot-Sticker Style

This is an Asian Fusion preparation that works well for people who enjoy the taste of Asia meat packets like Pot Stickers or Continue reading

Curry Paste

Thai Cooks’ Stand-By
Home-Made or Store-Bought

Galangal, an important Southeast Asian spice

Galangal – Essential Ingredient in Penang Curry Paste

Curry pastes are aromatic mixtures of spices Thai cooks use to flavor stews, soups and other dishes. They can be made in the kitchen fresh before use, or can be bought canned, which is commonly done by households and many Thai restaurants.

Typically, these pastes come in small jars or tin cans whose labels bear the photographs of someone’s mother. There are several main varieties:

  • Red
  • Green
  • Yellow
  • Penang
  • Musuman

Penang paste reflects the culinary style of the Penang area of the Malaysian Peninsula.

Musaman, that is Moslem style, reflects the cuisine of Southern Thailand, which has many Muslim people.

The red variety is commonly thought to be the most versatile and also the hottest.  Actually, it depends on the amount of Chili Peppers used by the individual cook. Thus, a Red Curry Paste can be made to taste quite mild, while a green one might be intensely hot.

Cooking with lemongrass

Lemongrass

The main ingredients in these pasts are Garlic, Lemongrass, Shallots, Chili Peppers and other spices.

The Penang Curry Paste emphasizes            flavors of Fennel and Mace and goes well with Beef, as in Penang Beef, and also also good with Chicken, Pork, and Fish.  Here is a formula for making a Penang Curry Paste:

Penang Curry Paste

Thai

Ingredients:

Using garlic to make Vietnamese soup with pork cabbage rolls

Garlic – a Key Ingredient

5 – 7 large dried Red Chili Peppers
½ teaspoon Fennel Seeds
1½ teaspoon Coriander Seeds
½ teaspoon Mace
2 teaspoons Black Pepper corns
1 stalk fresh Lemongrass
1 teaspoon chopped Lime Zest
1 teaspoon powdered Galangal
3 medium Shallows
4 cloves of Garlic

Method:

First, chop the Chilies coarsely and soak in cold Water to soften – for about a quarter hour.

While the Chilies are soaking, chop the Lemongrass finely, and also chop the Shallots and Garlic.

After the Chili Peppers are softened, remove the seeds and discard them.

Place the Chilies in a food process or blender.

Head a large, heavy dry iron skillet over very low flame and toast the Fennel Seeds,Coriander, Mace and Black Pepper corns for 5 minutes, shaking hte pan occasionally to keep the spices from burning.  Remove the s;ices and crush them finely ina  mortar and pestle or spice grinder and add to the Chilies.

Add in the Lime Zest, Shallots and Garlic and process for a few minutes at medium speed, adding a little cold Water, a few drops at a time, while processing until a thick, dark reddish-brown paste results.  This is the Penang Curry Paste.

This recipe makes about half a cup of Curry Paste.  It will keep for up to several months inthe refrigerator.

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Poke Smoked Salmon

Hawaiian Fish Salad
Low in Calories, Higher in Salt

Cooking Asian dishes with onionsPoke is the Hawaiian name for a Fish Salad, normally made with raw Fish, and so a bit like Japanese Sashimi or Chirashi Sushi.  It is usually more highly seasoned however.

Poke is rather low in calories, but due to the Continue reading

Apple Torte, Hawaiian Style

A Kamai’ina Favorite
Macadamia Nuts Meet Apples

Hawaiian Macadamia Apple Torte

Hawaiian Apple Torte
with Macadamia Nuts

It is sometimes hard to find much of a Pacific element in many of the old Kamaiina or Old Time Hawaiian favorite recipes. Here’s a case in point.

This Apple Torte has been a favorite for decades among the old-time Hawaiian residents or Kamai’ina families.  It is delicious and easy to make, but at first might not seem particularly Pacific Rim in character. Continue reading

Fried Vegetables やさい いため

A Recent Japanese Flash-Cooked Dish
Great for Hot Weather
Cooks in Less than Five Minutes

Cooking Asian dishes with cabbage

Cabbage

This is another of the group of flash-cooked dishes that emerged from Japan in the aftermath of the great Tohoku Earthquake of 2011, when cooks were looking for ways to save energy in the kitchen

This dish is good, and it can be gotten ready quickly.  This is a dish that’s useful in hot weather, as it doesn’t involve heating up the kitchen; good for busy people in general.

Continue reading

Red-Cooked Pork Shoulder 红烧肉

A Classical Chinese Technique
Soy Sauce and Shaoxing Wine the Key

“Red-cooking is the typical family cooking.” — Buwei Yang Chao

How to do classic Chinese red-cooking hong shao techniqueRed-C

Red-Cooked Pork Shoulder

Red-Cooking is slow cooking with Soy Sauce. Here’s an exam;ple of the basic Chinese cooking technique called Hong Shao  红烧  or Red Cooking.

It’s called Red-Cooking because of the Soy Sauce, which imparts a rich flavor and a reddish-brown color.

Red-Cooking is used for a number of Meats, Fish and Vegetables, including Pork Shoulder, which is a good choice for this method. Continue reading

Roast Beef, Japanese Style

Perfect Roast Beef in Three Minutes
New Flash-Cooking Recipe

How to roast beef in 3 minutes, Japanese style

Roast Beef

After the  great earthquake and tsunami in the Fukushima region in 2011, there was a great focus in Japan on reducing energy consumption.

Japanese cooks were looking for ways to reduce energy use in the kitchen. And also to keep kitchens cooler by Continue reading

Boiled Eggs, Japanese Style

Boiling Eggs in 3 Tablespoons of Water
2 Minutes at High Heat

How to make boiled eggs Japanese style in 3 tablespoons of waterThis is one of the Japanese flash-cooking recipes that have been popular since the great Tohoku earthquake of 2011..  The earthquake led to a need to readjust Japan’s power sources, and an impetus to conserve energy.

In that context, Japanese cooks began to look for recipes that involved minimal use of heat in the kitchen, both to reduce heating the kitchen in hot weather and because kitchens were no longer so aggressively cooled by air conditioning, in an effort to save Continue reading