Vegetarian Dish
Visual and Taste Appea
Cucumbers Stir-Fried
Cucumbers usually appear in Salads in Western cooking and commonly uncooked. The Chinese cook often treats them as a vegetable, often stir-fried. In this style, they are cooked for about three minutes, and preparation time might be ten minutes total.Zucchini may be cooked the same way. Roll-cutting, that is, rotating the vegetable slightly between slices and cutting on the slight diagonal, increases Continue reading
Cream and White Wine add French Notes
Ginger Represents the Chinese Side
Zucchini
This interesting Fusion dish was adapted from Pierre Franey and Virginia Lee some years ago. The Cream and White Wine provide the French flavor notes, while the Ginger and general cooking style represent the Chinese side of this dish. Continue reading
A Vegetarian Dish
Ginger and Turmeric are Key
This pure Vegetarian Indian Vegetable dish shows how delicious Vegetables can be when prepared Continue reading
Flavor and Color Contrasts
Vegetables Balance Meats
Beef and Pork Sate Parsee Style
Beef and Pork Sate Persian Style, or Sate Parsi, is one of the handful or “Parsee” dishes which show the influence of early Iranian traders on the cooking of Indonesia. Continue reading
A Drive to Kahuku Point
Stingrays, Squid and Starfish
Asian Eggplants
This is a method he Kamai’ina or old-time Hawaiians used to fix vegetables for grilling at barbecues.
“Let’s drive out to around Kahuku Point, out past Waiale’e. It’s one of my favorite beaches,” Cousin Hank said. “The road’s poor, but when you get Continue reading
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