Japanese Fusion
Nutmeg Meets Lemon Meets Nikka
Lemons
These little cookies are good with any Whiskey, even Bourbon or Rye. But they seem to work better with Japanese Whiskey, Canadian or a Scotch blend. Continue reading
Whiskey Cookies
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Tag Archives: cinnamon
Curry Paste Philippine Style / Almuwasahin Paste
A Complex Curry Taste
Good with Dumplings and Stir-Fries
Belachan, Shrimp Paste
his Filipino style Curry Paste is good with a lot of things, including Dumplings and stir-fry dishes, as well as blander presentations of Fish, Chicken and Shrimp. This recipe Continue reading
Grilled Beef Salad / สลัดเนื้อย่างมะเขือ
Grilled Beef Salad with Eggplant สลัดเนื้อย่างมะเขือ
Asian Eggplants
This Thai Salad combines Grilled Beef with a Pickled Eggplant Salad which provides an attractive contrast of flavors. Continue reading
Tikka Mixture टिक्का
Spicy Meat Served on Skewers
Ideal for the Grill
Galangal – Essential Ingredient in Penang Curry Paste
The term Tikka may be derived from the Hindi word tukra, meaning “spices.” It is an Indian mix often used on boneless pieces of Continue reading
Tandoori Mixture
A Mughal Style Dish
Yogurt in a Clay Oven
The name Tandoori refers to a clay oven in which meats –and sometimes seafood and breads — are roasted over live coals. The blend of spices Continue reading
Ginger Cake
A Perfect Ginger Cake
Orange Meets Honey Meets Ginger
“The Japanese are experts with ginger.” — Rose Carrarini
Ginger
This is a perfect cake for someone who really likes Ginger. There is a Japanese influence in the French original, with the recipe adapted from Rose Carrarini, Rose Bakery, Paris.
Carrarini’s Japanese assistant Tomoko helped perfect the cake formula during Continue reading
Spiced Salt
An Alternative to Table Salt
Good on Fish and Chicken
Sichuan Pepper, Hua Jiao
This is a Seasoned Salt that is good as a substitute for Table Salt, and also versatile in cooking. It works well for cooking Chicken, any Fish Steaks or Fillets. It can also be used to flavor Rice, Pasta and Vegetables.
The recipe is adapted from Jean-Georges Vongerichten and was served at restaurant Vong in Manhattan in place of ordinary Table Salt. Continue reading
Tomatoes Stuffed with Basmati Rice
A Pure Vegetarian Dish
Tomatoes Meet Tomato Purée Meets Saffron
Tomatoes
This vegetarian recipe from Amritsar, India, uses Basmati Rice. If other varieties of Rice are used instead, the cooking time can be shortened, but the result will be different. Of course Basmati Rice is superior!
Tomatoes Stuffed with Basmati Rice
Indian
Ingredients:
2 cups Basmati Rice (16 ounces) Continue reading
Nasi Minyak
A Staple at Malayan Weddings
Ghee Meets Saffron and Vanilla
Garlic
Nasi Minyak, or Savory Rice, is a version of Rice cooked in or with Ghee, with an addition of spices and is a key dish in Malayan cuisine.
The name Nasi Minyak comes from Malay and literally means “Rice cooked with Oil,” referring to the Ghee which is a key ingredient in this preparation.
Nasi Minyak is commonly served at Malayan wedding banquets. Here is a recipe obtained from one of the Chefs at the legendary Goodwood Park Hotel in Singapore. Continue reading
Indian Cuisine
Buddha Meditating, India 12th c.
Fish Curry From Bananas
Halva From Meat
“It is possible to eat what you believe to be a fish curry only to learn it was made from unripe bananas, or to taste a sweet halva and find it was made not of fruit or vegetables but meat.” — Attia Hosain and Sita Pasricha
An Ancient People and Cuisine: The Indian civilization is one of the oldest and most important in Continue reading