Curry Comes to Luzon
A Fusion Note from Tomato
Ideal for Picnics and Summer Outings
This variation on the traditional Cold Roast Beef Salad has a couple of Asian Fusion touches. The recipe takes a little over half Continue reading
A Silk Road Favorite
Panko Meets Mozzarella
This Afghan dish is typical of the cuisine of the Silk Road. The recipe is adapted from the version served as the Gandarmack Lodge in Kabul. It is basically a Risotto. Different types of Rice Continue reading
Ideal for Adding to Soups and Salads
Or This Way
Snow Peas are at their best in spring and early summer, and good to add to soups or salads, or cooked, in this classic Japanese style:
¾ pound Snow Peas
1 teaspoon Salt
1 tablespoon Sugar
3 tablespoons Dashi or Chicken Stock
First wash the Pea pods and drain them. Remove the very ends of the pods and the strings, then sprinkle with a little salt, Boil in hot water for a minute, then drain the pods, and rinse with cold water under a running tap. A colander is convenient for this.
After draining off any surplus water, mix the Dashi stock with a little Sugar (you can use the powdered Hon Dashi if convenient and no fresh Dashi stock is available). Bring the liquid to a boil and add a pinch of Salt or as much as you like.
Put the Snow Peas into the hot stock and cook for 2 minutes, then remove with a slotted spoon and drain. Let them set to cool. Meanwhile, cook down the pan juices to thicken them and spoon over the Peas as a sauce.
A Classic Preparation
“One of the most Americanized of all Japanese recipes is teriyaki.” — Karen Green
In America, the term teriyaki has come to refer to food that has been marinated in a sweet Soy marinade, then grilled or broiled. In Japanese cuisine, the concept is the opposite: Food is grilled or broiled, then a sweetened Soy Sauce based glaze is brushed on the food as a final touch. Its purpose is to seal in the juices in the grilled food.
The Japanese term teriyaki comes from the words teru ‘to shine’ and yaku ‘to grill.’ Elizabeth Andoh explains that the term really means “glazed: and :seared with heat,” so basically “glazed grill.” Continue reading
Good for Teriyaki or Soup
Nobu’s Chicken Stock
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
Vietnamese Approach to Flounder
Special Kind of Fish Fry
This is a spectacular presentation for whole Flounder. The Vietnamese recipe is adapted from Bach Ngo. This recipe would serve about 8 people.
(Ca Gio Hoa)
1 whole Flounder, about 3 or 4 pounds Continue reading