Galangal is Key
Notes of Cantonese plus Influences from Fukien
Galangal
Duck is one of the meats raised without antibiotics or growth hormones, so it is a good choice for cooks who want to Continue reading
Teochew Duck
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Beef Stew Vietnamese Style
Once Again French Influence
Lemongrass, Star Anise, Cayenne are Key Elements
Lemongrass
The Vietnamese were not great Beef eaters before the arrival of the French colonists. Later they developed a number of distinctive ways of using Beef, including Continue reading
Keema with Peas
A Ground Meat and Vegetable Classic
Tomatoes, Peas Complete the Dish
Tomatoes
“Keema” (Hindi:कीमा) refers to ground or minced Meat, and several kinds may appear in this dish, along with Continue reading
Whiskey Cookies
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
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