Scallops with Fresh Ginger

Cream and White Wine add French Notes
Ginger Represents the Chinese Side

Zucchini

This interesting Fusion dish was adapted from Pierre Franey and Virginia Lee some years ago.  The Cream and White Wine provide the French flavor notes, while the Ginger and general cooking style represent the Chinese side of this dish. Continue reading

Japanese Curry Soup / カレースープ

A Breakfast Dish
A Politician’s Slimming Secret\

 

Curry Roux – Japanese Curry Roux

Curry Soup may seem to be an unusual dish for breakfast.  And Curry itself is not particularly associated with Japanese cuisine, unless we count Curry Rice, a kind of Home Cooking or Continue reading

Fillet of Sole a la Japonaise / ソールのフィレ 和風

Duxelles with Sake
Bay Leaves, Butter and Shiitake

how to use Japanese sake Sho Chiku Bai

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

Japanese Chicken Stock

Excellent for Marinades
Good for Teriyaki

Chicken

Chicken

A staple of the Japanese cook.  This is good for  variety of marinades, in making soups another dishes and can be used for making Chicken Teriyaki. This recipe makes about three and a half cups of rich Chicken Stock. Continue reading

Pomelo and Jicama Salad / Bưởi cây củ đậu xà lách

A Celebratory Fruit
The Biggest Citrus

Pomelo Fruit

Pomelo Fruit

Pomelo, the biggest Citrus fruit, is considered a celebratory food in Vietnam and Southeast Asia generally. In this Vietnamese dish, the light, fragrant citrus and herbal Continue reading

Pork and Lemongrass Meatballs in Lettuce Cups

Lettuce Meats Pork
Meets Lemongrass and Fish Sauce — a Remarkable Combination

 

Lemongrass, spice from Southeast Asia

Lemongrass

Vietnamese cuisine includes several kinds of delicious Meatballs intended to be eaten rolled in Lettuce and drizzled with a Dipping Sauce. This recipe Continue reading

Spring Rolls, Vietnamese Style, for a Larger Group

Recipe for a Party or Larger Group

Cooking Thai dishes with Tiparos fish saue

Fish Sauce

This recipe for Vietnamese style Spring Rolls is a good one for a party, as it makes 50 rolls. Recipe adapted from Bach-Yen Boum.

Vietnamese Spring Rolls

Vietnamese

Continue reading

Chicken Stock

Good for Teriyaki or Soup
Nobu’s Chicken Stock

Cooking with fresh ginger

Fresh Ginger

This way of making Chicken Stock is from Nobu Matsuhisa’s Restaurant Nobu in New York and has been called Nobu’s Chicken Stock.  He uses this stock to prepare Chicken Teriyaki at Nobu’s, but it would also work as a soup base or for a variety of vegetable dishes. Continue reading

Yellow Lentils / पीली दाल

A Nourishing and Filling Dish
Formula from the Yak and Yeti

How to cook delicious and healthy Asian dishes using tomatoes

Tomatoes

Nepalese dish of the Indian persuasion.  It came from a hostess in Kathmandu, so it can be called Nepalese, but like many dishes of that country, has close affinities with similar dishes in Indian cooking.

The recipe is Continue reading