Can Walnuts Stop Cancer?

Ellagic Acid Helps Combat Cancer
Benefits to Kidneys, Urinary Functions

Walnuts can certainly play a role in a healthy diet that helps prevent and even control the condition.

Walnuts are high in Continue reading

Rice Cakes with Cheese

A Silk Road Favorite
Panko Meets Mozzarella

Panko, Japanese style break crumbs

Panko

This Afghan dish is typical of the cuisine of the Silk Road.  The recipe is adapted from the version served as the Gandarmack Lodge in Kabul. It is basically a Risotto.  Different types of Rice Continue reading

Eggplant with Tomatoes and Onion in Yogurt Sauce / Burani Banjan

An Afghan Approach to Eggplant

Cooking Asian dishes with Asian eggplants

Asian Eggplants

A very Central Asian approach to Eggplant.  A bit of work to prepare, but everyone seems to enjoy the final result.

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Malaysian Cuisine

Durian Cake and Zuberbuhler’s Special
Raffles, Maugham and Lord Jim Country

“At the end of the tenth century Canton carried on direct trade with the Malay Peninsula.” —Friedrich Hirt and W. W. Rockhill [1]

Tang Dynasty horse from the Silk Road

Tang Dynasty Camel
From the Silk Road, 8th Century

For centuries the Malay Peninsula has been an important corridor in the southern sea route of the Spice Route.

The Strait of Malacca was an important Continue reading

Edward Schafer and Spice Route Travelers — III

The Manila Galleon and the Third Route
Tomatoes, Chili Peppers and Beche de Mer

“Tang cookery sounds like modern Japanese cookery — plain food, sometimes raw, with few savory mixtures or interesting sauces.” — Edward Schafer

 

“The best of modern Chinese cooking developed in relatively modern times under the influence of foreign taste and customs, in particular those of India and the lands of the Desert and the Isles.” — Edward Schafer

Malayan on the Silk Road

Curly Haired Man, Malayan
Silk Road, Tang Dynasty

We sometimes forget how many of the foods we associate with Pacific Rim cuisines today were not native to much of the region in the oldest times and have migrated back and forth along the ancient trade routes. Continue reading

Edward Schafer and Spice Route Travelers – II

The Southern Sea Routes
Before Marco Polo

Jackfruit

Jackfruit

“The Po-Lo-Mi (jackfruit) is the size of a pumpkin, its outer skin covered with nodules like the hair on a Buddha’s head.  Its color is green while growing, and turns yellow when ripe.  The pulp is of extreme sweetness.” — Zhao Rugua“Even in Dunhuang, further out on the camel road, grape wine was an expensive addition to an important celebration, like champagne for our festivals.” — Edward Schafer

 

Edward Schafer researched the movement of men, goods and ideas along the Silk Continue reading

Edward Schafer and Berthold Laufer

The Golden Peaches of Samarkand
Chronicles of the Silk Road — Tang Dynasty

Crystallized Ginger

“Without coriander, saffron, mint, ginger and oregano, the foods of the Middle East and China wold be bland indeed.” — Kathie Webber [1]

Kathie Webber is right.  Who could imagine Sichuan cooking without hot red peppers?  And yet they are a fairly recent addition to the Sichuan kitchen. Continue reading

Ramen I

The World’s Most Popular Pasta
Marco Polo’s Legacy?

Swung noodles, because of the stretching and the rolling, have a feel and texture cut noodles lack.” — Buwei Yang Chao

Instant Ramen

Ramen, if you count its instant varieties, is far and away the most popular pasta dish on earth

So how did an Asian pasta dish come to surpass its Italian original? We’ll come back to that. Continue reading

Pomegranate

Traveler on the Silk Road
A Fruit with Its Own Restaurant, Book, and Cocktail

“In cups of azure some seeds are blood;
others are drops of gold.”  — André Gide [1]

The Restaurant: Pomegranate is said to be a native of Iran.  For many years a leading destination restaurant in Tokyo is named Zakuro, which means Pomegranate in Japanese. [2]

Pomegranates

Pomegranates

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