Melting Wok’s E-Fu Noodles
I’ve got noodles here, but [sniff] if I make this I’ll be the only one who can eat it…. not very penitential LOL… will have to wait until after Easter. But those of you with a hankering for seafood and noodles — this is the perfect dish! Not to mention […]
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 […]
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 […]
from Andrea Nguyen’s Into the Vietnamese Kitchen. Recipe tomorrow!
Tags: andrea-nguyen, banh-pho, into-the-vietnamese-kitchen, vietnamese-cuisine, vietnamese-soup
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 […]
Catfish with Caramel Sauce
1 1/3 cup (approximately) sugar
2/3 cup plus 4 tablespoons fish sauce
1 1/3 cup water
1 pound catfish fillet
2 tablespoon finely chopped garlic
1 teaspoons freshly ground black pepper
1/2 cup chicken stock
2 tablespoon sliced green onion
1 cup cucumber slices
Make the caramel syrup:
Put 1 cup sugar in dry, heavy-bottomed saucepan (4 quarts or larger). Combine […]
Scheduled to go in March, 2007, so get on it!
From the website:
Travel the countryside of Vietnam with Lisa Ekus-Saffer, revered culinary mentor, to discover the culinary treasures awaiting you… from the paddy fields, forests and farms, to the exquisite flavors and aromas of the Vietnamese kitchen. Learn to make the traditional foods that have […]
1 1/2 pounds flank steak or London broil, trimmed of fat and gristle
For the marinade:
2 stalks fresh lemongrass, outer leaves removed, ends trimmed, and stalks cut into 1-inch sections
4 cloves garlic, peeled
1 teaspoon crushed red pepper, or to taste
3 tablespoons fish sauce
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons cornstarch
2 1/2 tablespoons safflower or corn […]
Let’s talk about fish sauce! My bottle of nuoc mam is almost finished so I’ll be shopping for a new one. I like Three Crabs and Squid but perhaps I’ll try something else this time. I’ve always loved fish sauce in its myriad forms. Of course my favorite is the Philippines’ […]
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