Beef Brochettes

A Vietnamese Classic
Ideal for a Buffet Party

Cooking with Vietnamese Nuoc Mam Fish Sauce

Nuoc Mam/Fish Sauce

Reflecting the Vietnamese fondness for Beef, this Beef Brochette dish is a classic of Vietnamese cuisine.  It would be ideal for a larger buffet event, along with several other major dishes. It is intended to serve six to eight people, along with Continue reading

Tomatoes Stuffed with Basmati Rice

A Pure Vegetarian Dish
Tomatoes Meet Tomato Purée Meets Saffron

How to cook delicious and healthy Asian dishes using tomatoes

Tomatoes

This vegetarian recipe from Amritsar, India, uses Basmati Rice. If other varieties of Rice are used instead, the cooking time can be shortened, but the result will be different. Of course Basmati Rice is superior!

 

 

Tomatoes Stuffed with Basmati Rice

Indian

Ingredients:

2 cups Basmati Rice (16 ounces) Continue reading

Nasi Minyak

A Staple at Malayan Weddings
Ghee Meets Saffron and Vanilla

Using garlic to make Nasi Minyak, Savory Rice

Garlic

Nasi Minyak, or Savory Rice, is a version of Rice cooked in or with Ghee, with an addition of spices and is a key dish in Malayan cuisine.

The name Nasi Minyak comes from Malay and literally means “Rice cooked with Oil,” referring to the Ghee which is a key ingredient in this preparation.

Nasi Minyak is commonly served at Malayan wedding banquets. Here is a recipe obtained from one of the Chefs at the legendary Goodwood Park Hotel in Singapore. Continue reading

Indian Cuisine

India - Sculpture head, Buddha meditating, India 12th century

Buddha Meditating, India 12th c.

Fish Curry From Bananas
Halva From Meat

“It is possible to eat what you believe to be a fish curry only to learn it was made from unripe bananas, or to taste a sweet halva and find it was made not of fruit or vegetables but meat.” — Attia Hosain and Sita Pasricha

An Ancient People and Cuisine: The Indian civilization is one of the oldest and most important in Continue reading