Beef Steak in Black Bean Broth

Asian or Latin?  – Good Anthrocyanin Source
Rich in Antioxidants

Japanese Style Roast Beef

A number of Latin American cuisines have recipes for Beef Steak in Black Bean Broth.  There are several national versions.  Here’s a Chinese Continue reading

Fresh Cabbage Kimchi

Essential Korean Dish
Hundreds of Varieties

Cooking with Napa Cabbage

Celery Cabbage

Kimchi, Korean style pickled vegetables, are an essential to any Korean meal.  Cabbage Kimchi is probably the most popular.  There are said to be more than 200 ways of making it, but that may be an understatement!

Here’s a simple way to Continue reading

Cold Cucumber Soup

Fresh Greens, Cayenne and Rice Vinegar
No Cooking Required

Cold Cucumber Soup, a Fusion Dish

Cold Cucumber Soup

This simple and refreshing soup is ideal for hot weather: as long as you use ready-made Chicken Stock and don’t have to make from scratch, it can be assembled totally without any use of heat in the kitchen.

This recipe will make about 4 servings, and total preparation and chilling time is about half an hour.

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Stir-Fried Watercress – With Soy Sauce

Another Version – This Time with Soy Sauce

In Chinese cooking, Watercress often appears with other things, like Bean Curd or in soup. Watercress is also often stir-fried just by itself  without Soy Sauce, but you can also stir-fry it with Soy Sauce, as in the following:

Using watercress in the Asian kitchen

Watercress

Stir-Fried Watercress – with Soy Sauce

Chinese

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Stir-Fried Watercress 炒 水 田 芹

“Paddy Mustard”
Stir-Frying without Soy Sauce

How to cook Asian dishes with Watercress

Watercress

Watercress usually appears together with other things in many Asian dishes where it occurs. Here’s a recipe for just Watercress, Stir-Fried.

It’s a bit unusual in that this is one of the few stir-fried vegetables made without Soy Sauce.

Stir-Fried Watercress

Chinese

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Cambodian Cuisine

Rice, Fish and Edible Flowers
An Ancient Civilization, a Noble Cuisine

Angkor Wat

“The Cambodians have some two hundred different ways of describing rice of various kinds.” — Christopher Pym [1]

Cambodian cuisine, descended from the ancient Khmer society, is one of the world’s oldest cuisines. [2]

It is now in a period of revival and Continue reading