Steamed Egg Custard – Thai Recipe – Kai Dtun
Stir Fry Vegetables – Healthy Thai Recipe
Fried Noodles with Seafood
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
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
Herbs & Spices
Next Entries »Asian Spice – Turmeric – Turmeric Health Benefits
Turmeric is an Asian spice grown mainly for its rhizomes. Apart from the culinary uses of Turmeric, Turmeric health benefits are numerous, making this Asian spice one of the World’s healthiest foods. Turmeric, Curcuma longa, is a perennial plant grown throughout Asia with India the largest producer. Turmeric can be used fresh, grated like Ginger, or, more commonly, the rhizomes are boiled in water for several hours, oven dried and ground into a fine powder. Turmeric has a warm peppery slightly bitter taste and is used in many curries and curry powders.
Kopan Masala – Tibetan Garam Masala
Kopan Masala is a Tibetan Garam Masala and comes from the Kopan Monastery in the Kathmandu valley of Tibet. Kopan Masala is a sweet blend of spices used in many Tibetan dishes. In many cases, Kopan Masala can be substituted for/with Garam Masala.
Cilantro Coriander – Chinese Parsley – Coriandrum Sativum
Cilantro, Coriander and Chinese Parsley are all common names for Coriandrum Sativum. Cilantro Coriander is an important culinary herb. The leaves, roots and seeds of Cilantro Coriander are used extensively in Asian cooking and as a garnish. The leaves of Cilantro Coriander have a distinctly different flavour from the seeds so they can not be substituted for each other. What we refer to as seeds are in actual fact the dried fruit of Coriandrum sativum. The seeds are normally ground into a powder for culinary use and are often roasted before grinding as this enhances the flavour. Ground Coriander has a very short shelf life so should always be freshly prepared.
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