Red Snapper with Coconut Almond Dipping Sauce

Tropical Approach to a Popular Fish
Almonds and Coconuts are the Key

Creating delicious Japanese dishes with Wocestershire sauce

Worcestershire Sauce

This Southeast Asian Fusion dish combines some unusual ingredients, including Worcester Sauce, Mace and Black Pepper.  The key elements are a sauce combining Continue reading

Salmon with Lemongrass, Curry and Coconut Milk

A Fusion Approach
Lemongrass, Curry and Coconut Meet

Salmon with Lemongrass, Curry and Coconut MilkThis Asian Fusion approach to poaching fresh wild Salmon  would work well with King, Coho, Sockeye, just about any Salmon.  It’s quick and easy and delicious, preserving and enhancing the natural flavors. This simple preparation is also another example of the many possible uses of Lemongrass.


Continue reading

Beef Sate Malay Style

Beef Sate Malay Style


Fragrant Notes from Fennel, Cumin, Coconut

Cooking with Coconut Milk

Coconut Milk

In this Malaysian Sate we have a nice mixture of aromatics, including Fennel, Cumin, Coconut Milk, and Cilantro.


1 ½ pound boneless Beef Steak
2 teaspoons ground Turmeric
2 teaspoons ground Cumin Continue reading

Chicken Curry Indo-Japanese Style

Indo-Japanese Fusion Dish

How to cook delicious and healthy Asian dishes using tomatoes


There are so many ways to make Chicken Curry. This version was adapted from a Japanese acquaintance who was interested in South Asian spices and food preparation and researched cooking techniques of South Asia, adapting them to the Japanese kitchen. Continue reading

Chicken Adobo

A Fiesta Favorite
Coconut Milk Meets Soy Sauce;  Garlic Meets Vinegar

Cooking with Coconut Milk

Coconut Milk

Adobo-style cooking is a classic Filipino kitchen technique. Adobo dishes appear at Fiestas and also on the Sunday table. Adobo style is a kind of national dish of the Philippines. Continue reading

Thai Peanut Sauce

Ideal with Satay
Red Curry Paste Meets Coconut Milk

Coconut Milk, Canned

Peanut Sauce is very popular in Southeast Asian, and there are many versions. Here is one from Thailand that is commonly used in Thai cooking with dishes like Satays.  It is easy to make.

Besides Satays, this versatile Thai Peanut sauce can be served with other appetizers like Rice Crackers, as a dressing for Noodles or with dishes like Soft Shell Crabs. And it’s good to dress a variety of cooked vegetables.

There is an interesting Indonesian Peanut Sauce served with Sate and Gado Gado Salads in that country. Continue reading

Andy Ricker, Thai Chef

The Master of Pok Pok
4 Monks in a Bar

“Satay isn’t satay unless it’s cooked over charcoal.” — Andy Ricker

Andy Ricker is another highly visible Andy in Thai cuisine, along with Andy Arunasameruang of Chicago. Ricker, from Portland, Oregon, has done the unusual — he has become a leading Thai chef in North America. And Ricker’s not even Thai! Continue reading

Thai Cuisine

Hot, Sweet, Salty, Sour and Bitter
Variety in Flavor, Ingredients, Color

“Food is eaten not just for nourishment. For a Thai, it is an art, a topic of conversation, a source of pleasure.” — Kreesnee Ruangkritya [1]

Deva sculpture, Thailand 15th century

Deva, Thailand, 15th cent.

The core concepts of Thai cooking are hot, sweet, salty, sour and bitter.  A well-designed meal offers a variety in flavors, preparation methods, ingredients, and color.

So if a Red Curry is the main dish, the cook woul 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