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

Leg of Lamb Roasted with Ginger and Garlic

Ginger, Garlic Create the East-West Link
Simple Way to Prepare this Grass-Fed Meat

Hand of fresh gingerf from Hawaii

A Hand of Ginger

Lamb of course is the other major naturally raised  Meat, along with Duck, often neglected by North American cooks.  Lamb or Continue reading

Red Snapper with Coconut Almond Dipping Sauce

Tropical Approach to a Popular Fish
Almonds and Coconuts are the Key

Creating delicious Japanese dishes with Wocestershire sauce

Worcestershire Sauce

This Southeast Asian Fusion dish combines some unusual ingredients, including Worcester Sauce, Mace and Black Pepper.  The key elements are a sauce combining 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

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

Beef Short Ribs Braised with Soy Sauce

A French Touch of Red Wine
Chestnuts,Sesame and Omelet Garnishes

Mirin - Japanese Cooking Wine

Mirin

In this enhanced version of Kalbi Jim, the classic Korean Short-Rib dish the Black Pepper and Red Wine provide a French 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