Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
Thai Salad – Thai Yum Pla Grapong
Jackfruit – Artocarpus heterophyllus
Tapioca Pudding – Green Tapioca Pearls with Coconut
Mung Bean Recipe – Thai Dessert
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Chinese Broccoli – Gai Lan – Brassica Oleracea
Thai Fish Sauce – Nam Pla
Mushroom Curry
Garlic Shrimp Thai Recipe
Japan
Dashi – Kombu and Katsuobushi
Saturday, October 17th, 2009Dashi is the Japanese stock which gives many dishes their characteristic Japanese flavour. Our Dashi recipes are made with Kombu (dried edible Kelp) and Katsuobushi (dried Bonito flakes). There are several different types of Dashi, including the vegetarian Kombu Dashi and Shiitake Dashi. Kombu has been designated as the 5th flavour, known as Umami.
Kamaboko – Fish Cakes
Friday, October 16th, 2009Kamaboko Fish Cakes are made from Surimi, a puree of white fish pressed into the traditional Kamaboko loaf shape and then cooked. Kamaboko are normally tinted white or pink but can have patterns or pictures inside. The texture of Kamaboko fish cakes is firm and rubbery. Japanese in origin, but now available worldwide, Kamaboko are usually sliced and eaten cold with various dips but are also popular in soups and noodle dishes.
Teriyaki Salmon
Tuesday, October 13th, 2009This recipe for Teriyaki Salmon combines 2 of our favourites, Teriyaki Sauce and wonderfully moist and firm pink salmon. For the Teriyaki Salmon you can use salmon steaks or boneless salmon fillets. Be careful not to overcook the salmon or it will become dry. The salmon is ready when it flakes easily with a fork
