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

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

Chicken Soup and Colds – Is There Anything There?

Old Wives’ Tale or Ancient Wisdom?
A Cure or Just Prevention?

Chicken

For centuries, Chicken Soup has enjoyed a reputation for efficacy in helping prevent or curing upper respiratory infections – in many countries and over a long time span.  Is this reputation justified or is it just an Continue reading

Chicken and Noodles in Sesame-Ginger Dressing

An Elegant Chicken and Noodle Preparation
Ginger Plus Sesame Plus Layu

How to cook Asian dishes with Sesame Oil

Sesame Oil

This elegant Chinese recipe for Chicken and Egg Noodles is unusual in using an oven, which seems to show modern or Western influence.  The Chicken could alternatively be steamed, as was probably done in earlier times. Continue reading

Lemongrass Chicken / Mè gà

A Defining Flavor
Texture of Sugar Crystals

 

Using garlic to make Nasi Minyak, Savory Rice

Garlic

Lemongrass is a defining flavor of Vietnamese cuisine.. It’s used to flavor many dishes, including tho signature Chicken dish where, incidentally Continue reading

Chicken Balls Braised in Oyster Sauce/ 蠔油燜雞球

Ginger Meets Oyster Sauce and Green Onions
Shao Xing Wine a Key

“Chicken often is cooked by a combination of methods…to shorten cooking time and conserve fuel.” — Gloria Bley Mller

 

Chicken Balls Braised with Oyster Sauce

In this dish, adapted from Miller, the Chicken is first fried briefly then braised.

This suble and delicate Chicken dish is esy to make and is low on fat and sodium.  There is no Soy Sauce, though of course the Oyster Sauce contains some sodium.

Chicken Balls Braised in Oyster Sauce 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

Chicken Salad with Rice Stick Noodles

Fusion with Japanese and Chinese Notes
Crisp and Crunchy

How to cook Asian dishes with Sesame Oil

Sesame Oil

This Asian Fusion version of Chicken salad is quick and easy to make, has crisp and crunchy textures and is good for Continue reading