Cabbage in Milk / 奶白菜

A Tang Exotic
Ham Meets Milk Meets White  Pepper

“There are no dairy products. Butter, milk and cheese are practically unknown in Chinese cooking.” — Gloria Bley Miller [1]

“Because vegetables are eaten daily at every meal, Chinese cooks have evolved countless ways of preparing them.” — Nina Froud [2]

Cooking Asian dishes with cabbage

Cabbage

Since there are no dairy products in Chinese cooking, how does this Hong Kong classic Continue reading

Mango Ice Cream

An Island Favorite

Limes

Limes

Mangos may not be native to the Islands, but then almost nothing else is, including Pineapples and Macadamias.  This dessert gets made frequently in Hawaii, and it pairs well with Macadamia Lace Cookies, for instance.

Mango Ice Cream

Hawaiian

Ingredients:

1 cup ripe Mango pulp, pureed
2 teaspoons Lime or Lemon Juice
1 cup Sugar
4 Eggs
2 cups Milk, scalded
2 cups Whipping Cream

Method:

Mix the Mango Puree, Lime or Lemon Juice, and half a cup of Sugar.  Set aside.

Beat the Eggs to thick.

Beat the remaining half a cup of Sugar into the Eggs.

Slowly add the scalded Milk.

Cook this mixture over hot water in a double boiler until a custard begins to coat the spoon.

Remove from the fire and chill.

Finally mix this custard, the MangoPuree and Whipping Cream together and freeze.

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Hawaii - Charlie Chang Steeplejack

Snow Peas Simmered in Milk

A Fusion Touch

How to cook with Snow Peas

Snow Peas

Since Milk is not an ingredient in traditional Japanese cuisine, there is a touch of Fusion in this Japanese way of preparing Snow Peas.  The use of “exotic” Western and other Asian ingredients has now become pretty common in modern Japanese cuisine, so we may think of this dish as just Japanese, after all. Continue reading

Chicken Milk Curry

Milk Meets Lemon Juice Meets Almonds
A Delicate Curry with a Southern FlHow to make Indian Chicken Milk Curryavor

If you put Lemon Juice in Milk,  it will curdle and make a mess, right?  Yet, if you follow the directions for this Indian Curry Chicken dish, that does not happen. Like many classic Indian dishes, there are rather many ingredients and a precise order of combining them.

In practice, this dish is not too difficult to put together.   The result is mildly spicy and with  a delicate, subtle Continue reading

Vietnamese Cuisine

Fish Sauce, Nuoc Mam and Sea Ghost  Fingers
The National Dish Is a Soup — Even at Breakfast

“Only the French imposed their own cuisine upon their Asiatic possessions.” — David Dodge [1]

“He was not yet Ho Chi Minh. It was 1917 and he was Nguyen Ai Quoc and he was a pastry cook under the great Escoffier.” — Robert Olen Butler [2]

Cooking with Vietnamese Nuoc Mam Fish Sauce

Three Crabs Brand Fish Sauce

Vietnamese cooking is light and delicate, healthy, and remarkably varied. Its famous dishes can be very unusual and even have poetic names, like one for Crab Claws called Sea Ghost Fingers. Continue reading