Stir-Fried Chicken with Mint

 

Burmese Version of Larb, without Shrimp Sauce
You Do Need Sambal Oelek

cooking with Indonesian hot sauce Sambal Oelek

Sambal Oelek

This recipe, which uses no Shrimp Paste, is a Burmese-Chinese version of Larb, the hearty Thai minced Meat dish.  You do need Sambal Oelek, which is an Indonesian condiment, so this dish is really a confluence of Southeast Asian influences.

But theta’s not too surprising, as Burma borders on five countries and has borrowed from all of their cuisines while Continue reading

Teochew Duck

Galangal is Key
Notes of Cantonese plus Influences from Fukien

Galangal, an important Southeast Asian spice

Galangal

Duck is one of the meats raised without antibiotics or growth hormones, so it is a good choice for cooks who want to Continue reading

Chicken and Noodles in Sesame-Ginger Dressing

An Elegant Chicken and Noodle Preparation
Ginger Plus Sesame Plus Layu

How to cook Asian dishes with Sesame Oil

Sesame Oil

This elegant Chinese recipe for Chicken and Egg Noodles is unusual in using an oven, which seems to show modern or Western influence.  The Chicken could alternatively be steamed, as was probably done in earlier times. Continue reading

Beef Stew Vietnamese Style

Once Again French Influence
Lemongrass, Star Anise, Cayenne  are Key Elements

Lemongrass, spice from Southeast Asia

Lemongrass

The Vietnamese were not great Beef eaters before the arrival of the French colonists.  Later they developed a number of distinctive ways of using Beef, including Continue reading

Keema with Peas

A Ground Meat and Vegetable Classic
Tomatoes, Peas Complete the Dish

How to cook delicious and healthy Asian dishes using tomatoes

Tomatoes

“Keema” (Hindi:कीमा) refers to ground or minced Meat, and several kinds may appear in this dish, along with Continue reading

Lemongrass Chicken / Mè gà

A Defining Flavor
Texture of Sugar Crystals

 

Using garlic to make Nasi Minyak, Savory Rice

Garlic

Lemongrass is a defining flavor of Vietnamese cuisine.. It’s used to flavor many dishes, including tho signature Chicken dish where, incidentally Continue reading

Roasted Chili Paste / Nướng ớt

A Home Cooking Staple
Annatto and Sichuan Pepper Are Key

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

Sichuan Pepper, Hua Jiao

This spicy version of Chili Paste is a staple of Vietnamese cooking. It is very intense, so a little goes a long way.  Annatto Seeds and Sichuan Peppers are key to the flavor balance here. Continue reading

Almond Cookies / 杏仁餅

Everyone’s Favorite Cookie

 

Using Baking Powder in Vietnamese cuisine

Baking Powder

Or at any rate, everyone’s favorite Chinese cookie, or so it seems.  These are popular desserts at Chinese restaurants and sell well at Chinese bakeries.  They are also Continue reading

Iced Coffee Vietnamese Style

A True Fusion Bevereage
Perfect on a Hot Day

“I’m Thai, but my husband is Vietnamese, so he has to have his Vietnamese, or French-style Coffee.”–Overheard at an Asian Supermarket in Chicago

Vietnamese-style Iced Coffee has to be a true Fusion dish, incorporating as it does, both Milk and Coffee, neither of which were native to Indo-China before the arrival of the French. Continue reading