http://www.cookasianfood.com Cook Asian Food. Mouthwatering recipes, herbs, spices, exotic fruits, vegetables, mushrooms, sauces, condiments. Wed, 24 Mar 2010 12:24:09 +0000 en hourly 1 http://wordpress.org/?v=3.0 http://www.cookasianfood.com/spice-and-herb/thai-chili-prik-kee-noo/ http://www.cookasianfood.com/spice-and-herb/thai-chili-prik-kee-noo/#comments Sat, 06 Mar 2010 11:00:28 +0000 admin http://www.cookasianfood.com/?p=2129 Thai food is always associated with chillies and the hottest Thai Chili of all is the Prik Kee Noo Chili. Prik Kee Noo chillies are small in size, ranging from 0.5 to 5cm long but pack a mighty punch. Prik Kee Noo literally means 'Mouse Droppings Chili'. (Kindly note that we avoided using the Sh** word here to keep this site suitable for family consumption).]]> http://www.cookasianfood.com/spice-and-herb/thai-chili-prik-kee-noo/feed/ 2 http://www.cookasianfood.com/spice-and-herb/long-peppers-piper-longum/ http://www.cookasianfood.com/spice-and-herb/long-peppers-piper-longum/#comments Fri, 11 Dec 2009 06:09:22 +0000 admin http://www.cookasianfood.com/?p=1410 Long Peppers, Piper longum, along with Piper nigrum, were the only source of hot spices available in Europe until the 16th century. Long Peppers were the Western world's only source of pepper up until the late 12th century. Long Peppers are rarely used now outside of S.E.Asia.]]> http://www.cookasianfood.com/spice-and-herb/long-peppers-piper-longum/feed/ 0 http://www.cookasianfood.com/spice-and-herb/pandanus-pandan/ http://www.cookasianfood.com/spice-and-herb/pandanus-pandan/#comments Thu, 03 Dec 2009 01:34:16 +0000 admin http://www.cookasianfood.com/?p=1355 Pandanus or Pandan leaves are frequently used in SE Asia to add flavour and fragrance. Pandan is Pandanus amaryllifolius, a member of the Screwpine family. The leaves of Pandanus should always be used fresh but very slightly withered as then their full aroma will be released. Whilst still growing on the plant, Pandan leaves have no scent at all. Once the leaves become dry they lose their fragrance. In Asian food stores they are sometimes available frozen.]]> http://www.cookasianfood.com/spice-and-herb/pandanus-pandan/feed/ 1 http://www.cookasianfood.com/spice-and-herb/curry-powder-pong-kari/ http://www.cookasianfood.com/spice-and-herb/curry-powder-pong-kari/#comments Mon, 30 Nov 2009 05:36:50 +0000 admin http://www.cookasianfood.com/?p=1305 The Curry Powder, Pong Kari (Pong Gari), is an essential ingredient in a few Thai Curries. Pong Kari is available commercially and there are many different brands of this curry powder to choose from but it's much better to make your own. Pong Kari is an Indian style curry powder that is spicy rather than hot. ]]> http://www.cookasianfood.com/spice-and-herb/curry-powder-pong-kari/feed/ 0 http://www.cookasianfood.com/spice-and-herb/thai-chili-prik-chee-fah/ http://www.cookasianfood.com/spice-and-herb/thai-chili-prik-chee-fah/#comments Fri, 20 Nov 2009 01:30:21 +0000 admin http://www.cookasianfood.com/?p=1134 The Thai Chili, Prik Chee Fah, is not the hottest Thai Chili available but Prik Chee Fah is a Thai Chili and therefore should still be treated with some respect! The honour of being Thailand's hottest chili is held by a tiny chili with the unusual name of Prik Kee Noo.]]> http://www.cookasianfood.com/spice-and-herb/thai-chili-prik-chee-fah/feed/ 0 http://www.cookasianfood.com/spice-and-herb/lemon-grass-cymbopogon-citratus/ http://www.cookasianfood.com/spice-and-herb/lemon-grass-cymbopogon-citratus/#comments Tue, 10 Nov 2009 00:36:11 +0000 admin http://www.cookasianfood.com/?p=995 Lemon Grass (Cymbopogon Citratus), sometimes written Lemongrass, is a citrus flavoured herb from S.E.Asia, widely used in Asian cuisines. Lemon Grass is a tall perennial grass and the part used for cooking is the lower part of the stem including the bulb.]]> http://www.cookasianfood.com/spice-and-herb/lemon-grass-cymbopogon-citratus/feed/ 0 http://www.cookasianfood.com/spice-and-herb/mango-powder/ http://www.cookasianfood.com/spice-and-herb/mango-powder/#comments Sat, 31 Oct 2009 12:54:03 +0000 admin http://www.cookasianfood.com/?p=914 Mango Powder is made from raw, unripe green mangoes. Mango Powder, known in India as Amchur, is a spice used as a souring agent similar to lemons or limes. India is the largest producer of Mango Powder and also the largest consumer. Mango Powder is used in curries, chutneys and pickles, soups and dhals to add a touch of tartness without adding any liquid. ]]> http://www.cookasianfood.com/spice-and-herb/mango-powder/feed/ 0 http://www.cookasianfood.com/spice-and-herb/chinese-5-spice/ http://www.cookasianfood.com/spice-and-herb/chinese-5-spice/#comments Sat, 24 Oct 2009 02:45:33 +0000 admin http://www.cookasianfood.com/?p=869 Chinese 5 Spice is a powder made from 5 spices. Actually more than 5 spices are sometimes used and there are several different recipes for Chinese 5 Spice. Chinese 5 Spice is highly aromatic and was created to give food all of the 5 flavours, Bitter, Sweet, Salty, Sour and Pungent. Our recipe for Chinese 5 Spice uses Szechuan Peppercorns, Star Anise, Cloves, Cinnamon and Fennel seeds but you will also come across recipes using Cassia Bark in place of the Cinnamon, and Ginger or Nutmeg. ]]> http://www.cookasianfood.com/spice-and-herb/chinese-5-spice/feed/ 0 http://www.cookasianfood.com/spice-and-herb/chinese-ginger-fingerroot/ http://www.cookasianfood.com/spice-and-herb/chinese-ginger-fingerroot/#comments Sun, 11 Oct 2009 09:21:48 +0000 admin http://www.cookasianfood.com/?p=681 Fingerroot, sometimes known as Chinese Ginger or Ginger Key, is an Asian spice with both culinary and medicinal uses. Chinese Ginger gets its English name of Fingerroot from its shape which looks like fingers. The Fingerroot rhizomes have a distinct almost medicinal aroma with a flavour much milder than Ginger and is mainly used as a flavouring in soups and curries, especially in Thailand where Fingerroot is called Krachai, but also in some Indonesian, Cambodian and Vietnamese dishes]]> http://www.cookasianfood.com/spice-and-herb/chinese-ginger-fingerroot/feed/ 0 http://www.cookasianfood.com/spice-and-herb/bamboo-shoots/ http://www.cookasianfood.com/spice-and-herb/bamboo-shoots/#comments Sun, 11 Oct 2009 04:59:25 +0000 admin http://www.cookasianfood.com/?p=656 Edible Bamboo Shoots are the new growth from a few of the many varieties of Bamboo. Bamboo Shoots are an important food source in Asia but the Bamboo Shoots have to be prepared carefully before use. Young Bamboo Shoots have a very bitter taste and are often woody and difficult to digest, some of the varieties also contain Cyanogens. To prepare Bamboo Shoots for eating, the outer layers should be peeled off and the remaining root is then sliced and boiled in water for 15 - 25 minutes in an uncovered pan. ]]> http://www.cookasianfood.com/spice-and-herb/bamboo-shoots/feed/ 0