Clay Pot Fish / Ca Kho

Caramel Sauce is Key
A Fusion Note with Pancetta

Clay Pots

The strong, intense bittersweet Caramel Sauce is the key to this dish.  This version,adapted  from Nguyen Tran of Dallas, uses Pancetta instead of Pork Belly.

Clay Pot cooking is one of the favored techniques of Continue reading

Fish Grilled with Miso 魚の味噌焼き

A Japanese Classic
Improves Most Fish

Using miso to prepare Asian dishes

Miso

Japanese fermented Soy Bean Paste or Miso 味噌 is known to have many valuable nutritional properties.  It is a major flavor enhancer in Japanese Cuisine.  Continue reading

Laotian Cuisine

Galangal, Lemongrass and Fish Sauce
Duck and Sticky Rice

Cooking with lemongrass

Lemongrass

Land of a Million Elephants: Laos has been called the Land of a Million Elephants. Elephants are still there, but modern Laos may now be the the .Land of a Million Motorbikes.

Laos is the only landlocked country in Southeast Asia and is home to a Continue reading

Laotian Fish Soup

Lemongrass Meets Ginger meets Galangal
Seafood Soup from a Landlocked Country

Cooking with lemongrass

Lemongrass

Although Laos is the only landlocked country in Southeast Asia, Lao people eat a lot of Fish and Seafood, relying on fresh water varieties, especially from the Mekong River.

One of the most popular preparations in Laotian Cuisine is a Fish Soup made with any firm white meat Fish and incorporating several of the most popular Lao seasonings – Galangal, Lemongrass and Ginger. Continue reading

Cambodian Cuisine

Rice, Fish and Edible Flowers
An Ancient Civilization, a Noble Cuisine

Angkor Wat

“The Cambodians have some two hundred different ways of describing rice of various kinds.” — Christopher Pym [1]

Cambodian cuisine, descended from the ancient Khmer society, is one of the world’s oldest cuisines. [2]

It is now in a period of revival and Continue reading

Chinese Cuisine

A Fanfare of Chopsticks
The World’s Best Cooks

“There would have been universal insistence, with a fanfare of chopsticks, upon irresistible Chinese food.” — Richard Hughes [1]

“It would not be an overstatement to maintain that the Chinese are the best cooks in the world.” — V. R. Burkhardt [2]

Jade Chopsticks

Jade Chopsticks
Collected by Berthold Laufer

Chinese food is everyone’s favorite cuisine, it seems.  This holds true whether you are chef, foodie, food writer, or ordinary eater.

It is true not only in China, but Chinese food is hugely enjoyed in Japan, Australia, North and South America, and Europe.  These days, excellent Chinese food is increasingly available in the Middle East and Africa, as restaurants open to serve expatriate Chinese workers in those regions. Continue reading

Hawaiian Cuisine

Multi-Layered Cuisine
Luau’s, Poi, Poke, Tikis and Spam

“Mangoes of golden flesh, with turpentine

Coconut Palms

“Peel and odor. Plums of inky stain
“And the pucker of persimmons….” — Genevieve Taggard, “The Luau” [1]

“Shrimps, sea-urchins, lobsters, crabs and various kinds of shell-fish, as well as sea weed….” — Henry M. Whitney, Hawaiian Guide Book, 1875 [2]

The Paradise of the Pacific is truly Continue reading

Chopsticks and Weight Loss

Using chopsticks to lose weight

Chopsticks – a Tool for Weight Management

Can Chopsticks Help You Lose Weight?

Kimiko Barber thinks so. The Japanese-born British food writer came to this conclusion a few years ago while writing two Continue reading