Omochi, as you usually buy it from a shop, in its plain form, is hard and inedible. I’m sure someone out there has eaten it, as is, and survived but they would not have any teeth left. It is only when it experiences heat that it regains its soft chewy texture.
What better way to do that […]
This is a continuation of Part 1, where I showed you how to make dumpling wrappers using a pasta machine. The technique shown in this post is more rustic, but works just as well.
Mix dough ingredients in a bowl or food processor. Flour a platter or line with wax paper. Knead dough lightly on […]
Rempah is one member of the family of basic seasoning pastes upon which many dishes in Southeast Asia — particularly those of Malay, Eurasian and Peranakan influences — are built. The ingredient list tends to be long, and usually includes aromatics such as shallots, herbs and spices, shrimp paste, chili peppers, and nuts. […]
Here’s one of the secrets (not so secret anymore, obviously) for making the fragrant, full-flavored broth used in Vietnamese Pho. Andrea Nguyen teaches this technique in her book Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors. Slightly different from another technique I learned from a Vietnamese friend (and also used by other Vietnamese […]
A really easy way to add flavor and crunch to your Asian dishes. The oil itself can be used for stir-frying, or to drizzle over food right before serving. You can cook the shallots until they’re golden and crunchy and use it as topping for noodle dishes like mee rebus, or over your […]
Banana leaves. They makes grilling an almost effortless task, and infuses your cooked foods with the unmistakable aroma of the tropics.
Banana leaves are sometimes available fresh and when you find them that way, get them! The frozen ones, however, can also be used with no discernible difference. Just make sure […]
Another favorite! (Yeah, yeah, yeah, they all are. Can you blame me? So many great Chinese cookbooks!) Ken Hom’s is special to me because before Deh-ta Hsiung’s book came out, it was my indispensable guide to Chinese ingredients. Two other books which I’ll post about later are also essential guides […]
Japanese dashi is one of the easiest things to learn to make, and one of the most important as well. Because it is the cornerstone of most Japanese soups and sauces, where it serves as both stock and seasoning, making a good pot of dashi is a must in every Japanese food enthusiast’s repertoire.
The […]
I just found a treasury of Asian delights, from the Culinary Institute of America!
Worlds of Flavor: Savoring Asia is the CIA’s online coverage of the 2004 WOF Conference. Click on the link and you’ll find essays, recipes, videos, and all kinds of neat information on Asian food.
Some of my favorite features:
The […]
Warren of Sushi Otaku has been compiling this comprehensive sushi terminology, which may be helpful on your next trip to a sushi bar.
Tags: Japanese-cuisine, sushi, sushi-ya, terminology
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