Fish with Lemongrass and Ginger

Asian Fusion with Latin American Notes
Saffron Meets Cilantro, Coconut, Lemongrass

Cooking Thai dishes with Tiparos fish saue

Fish Sauce

This Fusion recipe makes enough to serve four persons.  It takes about half an hour to prepare, another half hour to marinate, and about ten minutes to cook. Goes well with Saffron Rice. Another way to use Lemongrass. Continue reading

Grilled Chicken Wings with Turmeric and Lemongrass

Lemongrass Meets Tamarind Meets Nam Pla

Tamarind pods from Thailand

Tamarind Pods

A Malaysian concept in which a variety of aromatics combine to provide lots of flavor.  But less fat than in the Standard American version of Fried Chicken.  Flavor beats the Standard American Buffalo Chicken Wings hands down, with its goopy commercial sauces full of unidentified Continue reading

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


Malaysian

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.

Ingredients:

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

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