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 Vetnamese, 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

Chicken Balls Braised in Oyster Sauce/ 蠔油燜雞球

Ginger Meets Oyster Sauce and Green Onions
Shao Xing Wine a Key

“Chicken often is cooked by a combination of methods…to shorten cooking time and conserve fuel.” — Gloria Bley Mller

 

Chicken Balls Braised with Oyster Sauce

In this dish, adapted from Miller, the Chicken is first fried briefly then braised.

This suble and delicate Chicken dish is esy to make and is low on fat and sodium.  There is no Soy Sauce, though of course the Oyster Sauce contains some sodium.

Chicken Balls Braised in Oyster Sauce Continue reading

Chicken Pho / Phở Gà

Star Anise and Ginger Provide Mystery
Pho without Beef Is Possible

Le’s Pho

Phó bò or Beef Soup, often called the national dish of Vietnam, only has a short history. It’s said to date from Continue reading

Thai Omelet/ ไข่เจียว

A Tast Thai Classic
On Menus Everywhere

Thai Omelet

Thai Omelet

This tasty Thai classic Omelet is a classic in home cooking and appears on menus throughout Thailand.  A standard in Thai cuisine. Here’s a classic simple version: Continue reading

Cabbage and Potatoes / কোব এবং আলু

A Bengali Style Dish

Cooking Asian dishes with cabbage

Cabbage

Cabbbage and Potatoes Bengali  Style is an Indian classic.  A pure vegetarian dish.  Tis version, with its three Mixtures, is adapted from Hosain and Pasricha. Continue reading

Pot Sticker Style Burgers

Low in Fat and Calories – No SAD Bun!
Good for People Who Like Potstickers

Using Hoisin Sauce to cook Cantonese style baked spare ribs

Hoisin Sauce

These Pork burger patties are based on the flavors used in Chinese Potstickers and would be a good alternative to the usual Continue reading

Does Cabbage Fight Cancer? / ब्राजील गोभी

Braised Cabbage
An Indian Classic, Purely Vegetarian

Cooking with Napa Cabbage

Does Cabbage fight cancer? It appears likely. Cabbage contains several compounds shown  to help prevent tumors from forming, being specially effective in 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