Braised Snake Gourd

A Nepalese Dish

Garlic

Garlic

The plant we call Snake Gourd is probably native to India, and is popular throughout the Indian Subcontinent and Southeast Asia, with many local recipes.

This is one way of preparing the vegetable that is popular in Nepal.  You can also Continue reading

Bitter Melon

Quinine-Like Bitterness
Mentioned by Kipling

The house-beams shall fall,
And the Karela, the bitter Karela,
Shall cover it all!
— Kipling, Jungle Book

Bitter Melon

Bitter Melon

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

Bitter Melon Braised with Eggplant

An Indian Dish
Another Affinity with Eggplant

Bitter Melon

Bitter Melon

Bitter Melon teams up with Eggplant in another attractive dish, this time from India, confirming the affinity between Bitter Melons and Eggplants, as in the Philippine Bitter Melon Salad, which matches them up, although in a different way.

Bitter Melon Braised with Eggplant Continue reading

Bitter Melon Salad

Ampalaya Meets Eggplant
Christmas in Pampanga

Bitter Melon (Ampalaya) Salad, a Filipino dish

Bitter Melon (Ampalaya) Salad

Bitter Melon Salad is a classic Philippine recipe.  This one is from a friend from the island of Pampanga, where the dish is very popular.  The dish makes use of the affinity between Bitter Melon and Eggplant, two vegetables Continue reading

Bitter Melon Salad

A Filipino Favorite
A Purely Vegetarian Dish

Bitter Melon

Bitter Melon

Bitter Melon are popular in Philippines cuisine, where they are commonly known by their local name Ampalaya.

Here’s a recipe for a salad based on Bitter Melon that’s very good when chilled overnight. It’s purely vegetarian, and comes from an acquaintance who hails from the island of Pampanga, where this is a typical preparation.

Continue reading

Japanese Cuisine 日本 料理

A Poetical Pursuit of Food [1]
Harmony for the Palate and the Eye

–“All Japanese food needs its setting.” — Sir John Pilcher, H.M. Ambassador to Japan [2]

“I wouldn’t be surprised to see 20 percent of Americans eating sushi as part of their regular diet in 10 or 15 years.” — Boye De Mente, 1987 [3]

Tosa Sake for New Year

Japanese food is one of the great cuisines of the Pacific Rim — and the world. Its popularity is leaping over national boundaries. Japanese cuisine is about Continue reading

Indonesian Cuisine

A Nation of Islands
Rijsttafel, Sate, and Sambals

“Indonesia isn’t a country, it’s a happening.” — Christopher Lucas [1]

Garjda, Indonesia 14th cent.

Garuda, Indonesia, 14th cent.

Indonesia stretches from the Asian mainland towards Australia, like a jade necklace across the southern ocean.  The nation contains more than 17,000 islands, and its people represent several hundred ethnic groups, speaking many different languages.

Indonesia is an ancient country and its Continue reading

Malaysian Cuisine

Durian Cake and Zuberbuhler’s Special
Raffles, Maugham and Lord Jim Country

“At the end of the tenth century Canton carried on direct trade with the Malay Peninsula.” —Friedrich Hirt and W. W. Rockhill [1]

Tang Dynasty horse from the Silk Road

Tang Dynasty Camel
From the Silk Road, 8th Century

For centuries the Malay Peninsula has been an important corridor in the southern sea route of the Spice Route.

The Strait of Malacca was an important Continue reading

Cambodian Cuisine

Rice, Fish and Edible Flowers
An Ancient Civilization, a Noble Cuisine

Angkor Wat

“The Cambodians have some two hundred different ways of describing rice of various kinds.” — Christopher Pym [1]

Cambodian cuisine, descended from the ancient Khmer society, is one of the world’s oldest cuisines. [2]

It is now in a period of revival and Continue reading