Pineapple and Bananas with Ginger Cream Sauce

Sour Cream and Yogurt Showcase the Ginger
Echoes of Seville

Bananas

Bananas

This simple Asian Fusion dessert combines Pineapples and Bananas with some Western ingredients like Sour Cream and Yogurt very effectively.  Butter is another Western touch, along with the Orange Marmelade.  While any Orange Marmelade will work, one made with bitter Continue reading

Eggplant with Tomatoes and Onion in Yogurt Sauce / Burani Banjan

An Afghan Approach to Eggplant

Cooking Asian dishes with Asian eggplants

Asian Eggplants

A very Central Asian approach to Eggplant.  A bit of work to prepare, but everyone seems to enjoy the final result.

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Tandoori Mixture

A Mughal Style Dish
Yogurt in a Clay Oven

Cooking Asian dishes with onionsThe name Tandoori refers to a clay oven in which meats –and sometimes seafood and breads — are roasted over live coals.  The blend of spices Continue reading

Lassi लस्सी

A Cooling Drink at Meal TimeBuddha Meditating, Indian 12th c.

Lassi लस्सी is a popular refreshing drink commonly served with meals in many parts of India.  It is basically Yogurt thinned with water and with spices such as Salt and Pepper added.

Lassi has its origins in the Punjab region, but is widely served in other regions of South Asia as well as the Indian Diaspora overseas. Together with Tea, it is probably the most popular beverage in Indian Cuisine. Continue reading

Indian Cuisine

India - Sculpture head, Buddha meditating, India 12th century

Buddha Meditating, India 12th c.

Fish Curry From Bananas
Halva From Meat

“It is possible to eat what you believe to be a fish curry only to learn it was made from unripe bananas, or to taste a sweet halva and find it was made not of fruit or vegetables but meat.” — Attia Hosain and Sita Pasricha

An Ancient People and Cuisine: The Indian civilization is one of the oldest and most important in Continue reading

Vietnamese Cuisine

Fish Sauce, Nuoc Mam and Sea Ghost  Fingers
The National Dish Is a Soup — Even at Breakfast

“Only the French imposed their own cuisine upon their Asiatic possessions.” — David Dodge [1]

“He was not yet Ho Chi Minh. It was 1917 and he was Nguyen Ai Quoc and he was a pastry cook under the great Escoffier.” — Robert Olen Butler [2]

Cooking with Vietnamese Nuoc Mam Fish Sauce

Three Crabs Brand Fish Sauce

Vietnamese cooking is light and delicate, healthy, and remarkably varied. Its famous dishes can be very unusual and even have poetic names, like one for Crab Claws called Sea Ghost Fingers. Continue reading