Tomatoes Stuffed with Basmati Rice

A Pure Vegetarian Dish
Tomatoes Meet Tomato Purée Meets Saffron

How to cook delicious and healthy Asian dishes using tomatoes

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

Using garlic to make Nasi Minyak, Savory Rice

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

India - Sculpture head, Buddha meditating, India 12th century

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

Basmati Rice ( बास्मती)

Unique Rice Variety
Greatest Long-Grain Rice

How to cook delicious Asian dishes with Basmati Rice

Basmati Rice

Basmati बास्मती)Rice, which comes from India and Pakistan, is one of the very special rice varieties, and highly prized for its texture and fragrance.

Basmati Rice is different from every other Rice in the world.

Basmati Rice is available in both brown and white varieties. It is unusual in that it does not expand when it cooks, but the grains lengthen.  It is prized for its nutty Continue reading

Kuro Otabe, Japan’s Black Sweetmeat

Kuro Otabe, Japan’s Black Sweetmeat
Black Sesame and a Touch of Charcoal

Kuro no Otabe, Japan's black sweetmeat made with black sesame seeds

Kuro no Otabe

For a couple hundred years, Japanese people have been enjoying a traditional sweet called Otabe, made in Kyoto.

The name Otabe means “Please Eat.”

Otabe originated in the Edo period, when a local merchant named Yatsuhashi Genpyo — who hated waste — started making a sweetmeat using Sugar and Cinnamon to use up leftover bits of Rice. Continue reading

Indonesian Cuisine

A Nation of Islands
Rijsttafel, Sate, and Sambals

“Indonesia isn’t a country, it’s a happening.” — Christopher Lucas [1]

Garjda, Indonesia 14th cent.

Garuda, Indonesia, 14th cent.

Indonesia stretches from the Asian mainland towards Australia, like a jade necklace across the southern ocean.  The nation contains more than 17,000 islands, and its people represent several hundred ethnic groups, speaking many different languages.

Indonesia is an ancient country and its Continue reading

Malaysian Cuisine

Durian Cake and Zuberbuhler’s Special
Raffles, Maugham and Lord Jim Country

“At the end of the tenth century Canton carried on direct trade with the Malay Peninsula.” —Friedrich Hirt and W. W. Rockhill [1]

Tang Dynasty horse from the Silk Road

Tang Dynasty Camel
From the Silk Road, 8th Century

For centuries the Malay Peninsula has been an important corridor in the southern sea route of the Spice Route.

The Strait of Malacca was an important Continue reading

Pho

When the National Dish Is a Soup
That Often Appears at Breakfast

Vietnam's national dish, Pho

Beef Pho

The Vietnamese soup called Pho is often said to be the national dish of Vietnam.  Unusually for a country’s main dish, it is a soup.  The soup can be eaten any time of day and is often thought of as a late-night food and a street food.  But it is also popular at breakfast.

I first came across the Pho soup in Ho Chi Minh City – we called it Saigon then – in the 1960s. Guests at the small hotel where I stayed near the Saigon Central Market often had it at breakfast time. I tried the soup and immediately became a fan.. Continue reading