Pho, Again

Ultimate Fusion Food
High Marks for Flavor, Nutrition

Instant Beef Pho

Beef Pho

Pho is the ultimate Fusion food.  It got started when the Vietnamese were trying to  find a use for the leftover Beef after the cattle were slaughtered to make steaks for the French colonial rulers.  Pho became a national dish, all in less than a century, and eventually came to be served in more than a hundred varieties. Continue reading

Worldwide Obesity Epidemic

United States Heads Obese List
Japanese Adults Slimmest

A detailed report in the New England Journal of Medicine reports that Americans are leading in the worldwide obesity epidemic.

Worldwide about 12 percent of adults are obese. This compares with 38 percent in the United States and only 2.7 percent in Japan.  Obesity rates among American children Continue reading

Fried Rice Strips – Char Kway Teow

Penang Street Food
Taste of Shrimp and Smoke

Using garlic to make Nasi Minyak, Savory Rice

Garlic

This simple stir-fried dish of flat Rice Noodles, Bean Sprouts, Eggs, Shrimp, Garlic and maybe Chinese Sausage, is typical of the street food for which Penang is famous. Continue reading

Stir-Fried Chicken with Mint

 

Burmese Version of Larb, without Shrimp Sauce
You Do Need Sambal Oelek

cooking with Indonesian hot sauce Sambal Oelek

Sambal Oelek

This recipe, which uses no Shrimp Paste, is a Burmese-Chinese version of Larb, the hearty Thai minced Meat dish.  You do need Sambal Oelek, which is an Indonesian condiment, so this dish is really a confluence of Southeast Asian influences.

But theta’s not too surprising, as Burma borders on five countries and has borrowed from all of their cuisines while Continue reading

Shanghai Fried Rice

Cooked with Salt Pork and Bok Choy
The Best Version

Bento Mushrooms - Shiitake mushrooms prepared for bento

Fried Rice is enjoyed all over Shamghai in many versions.  Really a mainstay of everyday Chinese Cuisine.This one is based on what Fuchsia Dunlop thought was the best she had eaten and is based on the way it was served in a small diner in a back alley not far from Nanjing Road. The Shiitake Mushrooms may be Continue reading

Watercress

How to cook Asian dishes with Watercress

Watercress

Watercress is a fast-growing perennial vegetable native to Europe and Asia.

It is one of the oldest known left vegetables to be eaten.  In Europe and North America , Watercress is a minor vegetable, appearing in salads and sometimes soups and sandwiches. In many of the cuisines of the Pacific Rim, it is Continue reading