Burmese Version of Larb, without Shrimp Sauce
You Do Need 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
Ginger, Garlic Create the East-West Link
Simple Way to Prepare this Grass-Fed Meat
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
Tropical Approach to a Popular Fish
Almonds and Coconuts are the Key
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
Galangal is Key
Notes of Cantonese plus Influences from Fukien
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
Once Again French Influence
Lemongrass, Star Anise, Cayenne are Key Elements
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
Different Approach to he Sweet Potato
Sweet Potatoes are often baked,sometimes steamed and usually on the heavy side. This Chinese approach to the tuber, stir-fried, is light Continue reading
A Tropical Secret
Good Paired with Spicy Chicken, Meat Dishes
Coconut
A staple in Malaysia and throughout tropical South East Asia, this goes well with spicy Meat and Chicken dishes. Figure on about half Continue reading
A French Touch of Red Wine
Chestnuts,Sesame and Omelet Garnishes
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
A Defining Flavor
Texture of Sugar Crystals
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
A Home Cooking Staple
Annatto and Sichuan Pepper Are Key
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