I found, purchased and ate this chocolate for the first time this week. I was a little hesitant because of the way it was named. Fortunately I found out that you can’t judge a chocolate by its cover. It was mainly thick creamy chocolate with rice bubbles scattered through it. Where the orange flavour came […]
This was absolutely delicious, and for fish lovers (like my whole family), a feast!! I don’t make this dish very often — it is a bit fussy, but not much fussier than any of the other Asian dishes featured here… and a what a treat to the eyes and the palate. The anchovies […]
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. […]
Hi Laura, this is for you:). This dish is usually associated with Singapore, but versions can be found in China, Malaysia and Thailand as well — the curry of course is an Indian influence. If you mix your own curry powder, by all means, use it! I have provided a basic recipe […]
They come in all sizes, to suit the dish, and your preference. Small, Medium, Large, and Extra Large, just like shirts, only yummier! Mostly used in Thai and Vietnamese Cuisine, but adaptable for most Asian cuisines and even non-Asian cooking. And if you’re trying to avoid gluten or wheat, these are perfect […]
Many a recipe in the Asian repertoire contains a secret ingredient — sometimes so subtle it may be hard to detect — in pandan. Used in cooking rice, wrapping meat, flavoring cakes, etc., pandan is an indispensable item in the kitchen, be it Thai, Vietnamese, Filipino, or Malaysian.
More information from AsiaFood
From Wikipedia
And a recipe […]
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 […]
If you’re like me, you will drool over Bee’s post. It’s next on my list. Haven’t done one in so long, and my family has been begging. Ai yi yi, look at those anchovies!!! Yum!
Right now, Simcook’s Bursting with Flavor Shrimp, Scallops and Gailan is waiting to be served. Gotta […]
The holy Islamic month of Ramadan/Ramadhan/Ramzaan began September 23. This month-long fast requires believers to abstain from eating, drinking and other sensory pleasures from sun-up to sundown. Water is not allowed, and my Pakistani friend Azra says neither is swallowing your own saliva! They rise in the morning before dawn to eat […]
This is a simple pickle/salad that should be prepared immediately prior to serving. I am not sure about terminology as the first time my friend prepared this she called it “pachidi”, so I’ve always called it such, but cookbooks and websites seem to use pachadi and pachidi interchangeably. Pachidi is the Indian […]
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