Another Thai Omelet / ไข่เจียว

Found on Menus Throughout Thailand
Sriracha Meets Cilantro

“This omelet appears in one form er another everywhere in Thailand. And every local region has their own variation> — Nancy S. McDermott

Cooking Thai dishes with Tiparos fish saue

Fish Sauce

This omelet is not just for breakfast, but can appear any any time of day.  In the context of a Thai meal, it would be served to several people along with other dishes.  McDermott served as a Peace Corps volunteer to Thailand and later wrote a cookbook featuring regional dishes she learned in Thailand.  So  a staple of Thai cuisine.

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Cornish Hens with Sichuan Papper

Good with Squab or Pigeon, Too
A Quick and Easy Low-Fat Method

Using Sichuan pepper, hua jiao, to cook delicious Sichuan dishes

Sichuan Pepper, Hua Jiao

Adapted from Chinese chef Virginia Lee, whose version used Pigeon or Roasted Squab and was deep-fried.  Pierre Franey adapted Lee’s method for Cornish Hens and used broiling instead of deep-frying.  The result is  a Chinese version of Cornish Hen, with Sichuan notes.This version is low-fat and is quickly made. The Lemons Continue reading

Fried Rice Strips – Char Kway Teow

Penang Street Food
Taste of Shrimp and Smoke

Using garlic to make Nasi Minyak, Savory Rice

Garlic

This simple stir-fried dish of flat Rice Noodles, Bean Sprouts, Eggs, Shrimp, Garlic and maybe Chinese Sausage, is typical of the street food for which Penang is famous. Continue reading

Pork with Mung Beans and Sesame/ 配綠豆和芝麻 豬肉

The Mung Bean Is a Superbean
Goog Protein Source          

The Mung Bean is a super bean. It appears in many Chinese dishes.  High in protein and low in calories and cost, it is a key ingredient in many dishes like this one. Continue reading

Beef Steak in Black Bean Broth

Asian or Latin?  – Good Anthrocyanin Source
Rich in Antioxidants

Japanese Style Roast Beef

A number of Latin American cuisines have recipes for Beef Steak in Black Bean Broth.  There are several national versions.  Here’s a Chinese Continue reading

Five Spice Spareribs / 五香排骨

These Go With Drinks
Another Way to Use Five Spice

These tiny Back Ribs dusted with Five Spice powder are perfect as an accompaniment to drinks.  Just another way to use this versatile flavoring, still so little-known outside the Rim. Continue reading

Shrimp Stir-Fried with Ginger / 姜嫩蝦

Shrimp in Their Shells for Flavor
Shao Xing Meets Ginger Meets Sesame

How to cook Asian dishes with Sesame Oil

Sesame Oil

In this Chinese-inspired Fusion prep, cooking the Shrimp in their shells adds flavor and protects the Shrimp flesh from the heat of the Wok.

In Traditional Chinese Medicine, Shrimp is Continue reading

Walnut Chicken / 核桃雞 – a Sichuan Dish

Walnuts Fight Cancer, Strengthen Kidneys
Chicken Helps Crculation, Relieves Respiratory Congesstion

Chicken

Chicken and Walnuts each provide complimentary health benefits, according to Traditional Chinese Medicine. So nutritionally the dish provides  health benefits.

Walnut Chicken is a special Continue reading