Not specifically tied to a particular cuisine, but reminded me of various Asian preparations using coconut and fruit — tasty nonetheless. Another plus: mahi-mahi is one fish recommended by Oceans Alive as an eco-best alternative.
1 tablespoon butter
1 tablespoon peanut oil
2 8-ounce mahi-mahi fillets
Salt and freshly ground black pepper to taste
2 tablespoons […]
Could you e-mail or post a comment please? I’m trying to compile a list of Aji Ichiban stores (especially in the US), but other locations are okay too — and I only have the New York and Chicago locations. They’re supposed to have at least 12 stores in the US but the Aji […]
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 […]
Marketmanila recently posted about his favorite dipping sauces and asked his readers to post their own. The discussion is particularly interesting to me because just the day before Ji Young at the Book of Rai forum posted about Mongolia-Manchuria-Korea-Japan food connections and in the discussion, Robyn of EatingAsia mentions that vinegar and garlic is […]
This recipe is from Nina Simond’s A Spoonful of Ginger, which I’ve written about before.
1 small head Chinese (Napa) cabbage (I used a really large head, because that’s what I got from my CSA subscription
1 teaspoon canola oil
1 teaspoon sesame oil
1 teaspoon crushed dried chilies (I used half this amount because of the […]
I’ve talked about this cookbook before, by Nina Simonds. It’s another favorite, not so much for authenticity as for the health information and ideas one can find in it. Ms. Simonds talks about her personal experiences with Chinese food — specifically those used for healing. It’s an exceptional introduction to Chinese […]
Tags: asian-cookery, asian-cuisine, Asian-food, harumi-kurihara, harumis-japanese-cooking, Japanese-cuisine, japanese-food, noodle-soup, spinach-soup
Not a cookbook, but there’s an excellent book that I’ve been forgetting to recommend to anyone interested in learning more about Asian foodways. It’s Asian Food: The Global and the Local (Consumasian Book Series).
Tags: asian-cuisine, Asian-food, asian-foodways, boudewijn-walraven, consumasian, katarzyna-cwiertka
Tags: asian-cuisine, ca-chien-sot-chua-ngot, mai-pham, pleasures-of-the-vietnamese-table, vietnamese-cookery, vietnamese-cuisine, vietnamese-food
This is a simple recipe from Irene Kuo’s classic The Key to Chinese Cooking. It’s a procedure I’ve adapted to many types of veggies. You can do one type of green veggie or a mix of two or more different kinds. They key;-) is to cut the veggies so they cook in […]
Noodles and Rice from b5media
Written by Raquel Panganiban [email] for b5media.
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