Eggplant Curry / Talong Curry

Curry Comes to Luzon
A Fusion Note from Tomato

Cooking Asian dishes with Asian eggplants

Asian Eggplants

This Filipino take on Eggplant Curry has a Fusion note with the addition of Tomato. The Curry Paste is savory but on the milder Continue reading

Cold Roast Beef Salad Chinese Style 冷烤牛肉沙拉中國風

Ideal for Picnics and Summer Outings

How to cook Asian dishes with Sesame Oil

Sesame Oil

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

Rice Cakes with Cheese

A Silk Road Favorite
Panko Meets Mozzarella

Panko, Japanese style break crumbs

Panko

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

Red-Cooked Chicken 紅燒雞

The Other Important Chicken
Typical Family Cooking

How to use Soy Sauce

Soy Sauce

This is the other important Chinese Chicken recipe you need. Red-Cooking 紅燒 is the Chinese name for a cooking method that Continue reading

Beche-de-Mer Braised with Pork

Simple Preparation of a Chinese Classic

beche de mer or sea cucumbers

Beche de Mer
Frozen, Chinese Origin

Preparing Bêche-de-Mer is never exactly simple or quick, although it has become easier with the arrival of frozen and pre-cleaned products from Asian fisheries. Continue reading

Snow Peas

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:

Snow Peas

Japanese

Ingredients

¾ pound Snow Peas
1 teaspoon Salt
1 tablespoon Sugar
3 tablespoons Dashi or Chicken Stock

Method:

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.

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Chicken Teriyaki

Glazed Grill
A Classic Preparation

“One of the most Americanized of all Japanese recipes is teriyaki.” — Karen Green

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How to use Soy Sauce

Soy Sauce

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

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