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• Vegetable Stir Fry with Noodles – Korean Style

  This Korean style vegetable stir fry with noodles is very quick to prepare and uses instant noodles. Because not... »

• Thai Chili – Prik Kee Noo

  Thai food is always associated with chillies and the hottest Thai Chili of all is the Prik Kee Noo Chili. Prik Kee Noo chillies... »

• Japanese Wasabi – Wasabia Japonica

  Japanese Wasabi, Wasabia Japonica, also known as Japanese Horseradish, is a strongly flavoured spice made from the root of... »

• Black Bean Beef with Noodles

  Black Bean Beef with Noodles is a family favourite, so easy to prepare and packed with flavour. We used Snow Peas... »

• Prik Nam Pla – Thai Sauce

  In Thailand, no table is complete without a small bowl of Prik Nam Pla. This Thai Sauce is to Thailand what Ketchup is to the... »

• Thai Salad – Thai Yum Pla Grapong

  This is a very easy Thai salad to make as the Thai Yum, Pla Grapong uses canned fish. We used Mackerel fillets in tomato sauce... »

• Jackfruit – Artocarpus heterophyllus

  The Jackfruit, Artocarpus heterophyllus, is an enormous tropical fruit which can grow up to about 3 feet in length.... »

• Tapioca Pudding – Green Tapioca Pearls with Coconut

  We used green tapioca pearls for this Thai Tapioca Pudding. Green tapioca pearls are coloured and flavoured with Pandanus... »

• Mung Bean Recipe – Thai Dessert

  This Mung Bean Recipe is for a delicious Thai Dessert called Tao Suan. The Mung Beans must be hulled or skinned first and then... »

• Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob

  Chinese Broccoli with Crispy Belly Pork is a very popular dish in Thailand where it is called 'Kana Moo Grob" or... »

• Crispy Pork Belly – Moo Grob

  Crispy Pork Belly known as Moo Grob in Thailand is so delicious that just thinking about it makes my mouth water. Crispy Pork... »

• Chinese Broccoli – Gai Lan – Brassica Oleracea

  Chinese Broccoli is a member of the Brassica Oleracea group which includes Broccoli, Cabbage, Kale, Cauliflower and Brussels... »

• Thai Fish Sauce – Nam Pla

  Nam Pla or Thai Fish Sauce is a seasoning sauce widely used in Thai and other Asian cuisines. Thai Fish Sauce is an... »

• Mushroom Curry

  This Mushroom Curry is a curry dish from Thailand and uses Straw Mushrooms. As Thai curries go, Mushroom Curry is not too hot... »

• Garlic Shrimp Thai Recipe

  Thailand has a rich supply of seafood and what could be more mouthwatering than this Garlic Shrimp Thai recipe that uses large... »

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Cook Asian Food

How To Make Sticky Rice – Bamboo Rice Steamer

Thursday, October 8th, 2009

First of all, Sticky Rice is an Asian short or long grain glutinous rice (Oryza glutinosa) that sticks together when cooked. It is completely different from long grain Jasmine or Basmati type rice which can also sometimes be slightly sticky when first cooked.
Before cooking Sticky or Glutinous rice, the rice should be soaked in water for 4-5 hours or overnight. Fill the water pot or water compartment of your steamer with water taking care that the water level is not high enough to reach the rice.

Cook Asian Food

Monday, September 14th, 2009

Welcome to Cook Asian Food.

We invite you to join us on our journey through Asia as we seek out the very best in Asian Cuisines. We will have some mouthwatering recipes to share as we explore the exotic foods from all over Asia.
Many of these Asian cuisines are already well known and rated highly throughout [...]

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