Duxelles with Sake
Bay Leaves, Butter and Shiitake
Sho Chiku Bai Sake
In this Asian, specifically Japanese, makeover of a French classic, Duxelles get an Asian accent with Sake. Western (Butter), Middle Eastern (Bay) and Far Eastern (Shiitake) elements also combine. Continue reading
A Cantonese Approach
Lobster
Is anyone familiar with this Cantonese approach to Stir-Fried Lobster with Asparagus Tips? Is there a better way to make it? Continue reading
Fish Sauce, Nuoc Mam and Sea Ghost Fingers
The National Dish Is a Soup — Even at Breakfast
“Only the French imposed their own cuisine upon their Asiatic possessions.” — David Dodge [1]
“He was not yet Ho Chi Minh. It was 1917 and he was Nguyen Ai Quoc and he was a pastry cook under the great Escoffier.” — Robert Olen Butler [2]
Three Crabs Brand Fish Sauce
Vietnamese cooking is light and delicate, healthy, and remarkably varied. Its famous dishes can be very unusual and even have poetic names, like one for Crab Claws called Sea Ghost Fingers. Continue reading