Cookin's Choice

featuredimage Filipino Chicken & Pork Adobo

There are as many adobo recipes as there are Filipinos.  Maybe more. Just taking into account recipes which would fall under categories like “the original”, “traditional”, or “best-ever” would fill up volumes and volumes of books ...


featuredimage Fast food for health and body shape?

Did you know that many Asian fast foods are actually good for you and won't turn you obese or hyperactive? Take as one example, the Japanese food style known as Sushi. The thin, toasted seaweed sheets, called ...


Cooks' Books

Fusion Cooking Recipes (Kindle Edition)
Fusion Cooking is taking the locally available ingredients & adjust it to their ethnic taste, it's a culinary method that integrates various regional cooking styles in order to create innovative ...

The Asian Grill: Great Recipes, Bold Flavors (Paperback)
Grilling is the perfect way to cook with Asian ingredients, especially if you like to experiment with new flavor combinations. Review There's much more to grilling than crackling flames, a good pair ...

Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks (Paperback)
Noodle dishes are a beloved staple throughout Asia and are eaten at all hours of the day and night. Asian cuisine expert Corinne Trang presents more than 70 recipes that make ...

Thai Foodcast: Easy Thai Recipes
The Thai Foodcast slogan is:  Easy Thai Food Explained. By watching this DVD you will gain the knowledge and skills required to make ten great tasting Thai dishes that are so ...


Ingredients

Tamarind in Indian and Thai cooking
The juice of the pulp around the seeds of the tamarind, sometimes called the Indian date, is used to give a fruity, sour flavour to many Asian curries and spicy ...

What is galangal?
Galangal looks very much like its relative the ginger root, but has a paler pinkish color.  It cannot be eaten raw and is usually ground up with other ingredients to ...

Cooking with tofu skin
Cut the tofu skin up and cook it in soups, stews and casseroles just like meat, or soak it until soft to form the basis of many Chinese-style dishes. You can ...

How to use a vanilla pod?
The strongest flavour is in the tiny seeds and the pulp surrounding them, so the pod should be split open and the seeds scraped out for adding to custards or ...

What are kaffir lime leaves?
These are the leaves of a lime tree native to tropical Asia. The leaves are shaped like a figure eight, with two leaves held together from the tip to the base.  ...


Cooks' Tools

Reishi Mushroom Garden Patch Indoor-Outdoor Mushroom Growing
Ganoderma lucidum, known as Reishi by the Japanese and Ling Chi by the Chinese, has long been sought after for its beneficial properties. Ling Chi is perhaps the most well renowned ...


Recipes

Japanese Steak in Roasted Sesame Seed Marinade

Japanese cuisine continues to surprise me, especially when encountering less well known recipes – OK, that’s a rather self-fulfilling prophesy when it’s said like that, but I hope you understand what I mean? I’d never tried steak done in a Japanese style, but having come across this gem, I’m loving it. If you’re bored with […]

Filipino Chicken & Pork Adobo

There are as many adobo recipes as there are Filipinos.  Maybe more. Just taking into account recipes which would fall under categories like “the original”, “traditional”, or “best-ever” would fill up volumes and volumes of books … each varying from the next.  That isn’t even considering all the reinventions, fusions, and new versions that this […]

Indian Char-grilled Chicken Tikka Masala

Chicken Tikka Masala is absolutely one of my favourite Indian dishes – whether it be as a marinade, a dip, or as a full curry in it’s own right as in the recipe below. The dish in the photo is served on a bed of rich and fragrant saffron rice, there really is no substitute […]

Gulai Ayam – the Indonesian Chicken Curry Version 1

There are three types of curry in Indonesian cuisine. The first one has a thin soup consistency and the lightest colour – light orange. Made from diluted coconut milk, this can be used served with steamed rice, rice cakes or vermicelli noodles. Known as “Gulai“, any kind of meat can be used, white meat, red […]

Indian Aloo Gobhi Cauliflower & Potato Sauté

Aloo Gobhi is a classic North Indian dry sauté and a subzi to die for. Being a cauliflower and potato fan, Aloo Gobhi has to be a favourite. Rotis with spiced Aloo Gobhi is a regular dinner fare from our local Indian diner during the winter.  The aroma of spices that go into North Indian […]

Thai Stir Fried Noodles with Pork and Prawns

Combining meat and seafood might not be obvious to many people, but stop and think a moment about “Surf & Turf” restaurants and why they’re so popular. In Asia, especially in South East Asia where both seafood and pork are plentiful, the combination has long been a favourite for variety and special occasions.  Combine the […]

Thai desserts – for those with a sweet tooth

Generally most Asian meals do not end with desserts.  Sweet things tend to be eaten as snacks during the day, and desserts, if served, are reserved for special occasions. Thai desserts are usually based on grains such as rice, sago, and sweetcorn, as well as coconut milk and tropical fruits such as bananas, jackfruit, and […]

Fast food for health and body shape?

Did you know that many Asian fast foods are actually good for you and won’t turn you obese or hyperactive? Take as one example, the Japanese food style known as Sushi. The thin, toasted seaweed sheets, called Nori, used in rolled (maki) sushi are high in Vitamin A, B-complex, Niacin and Vitamin C. It is […]

Chinese barbecued pork spare ribs

I hope you enjoy this classic Chinese favourite.  It’s quick and simple to prepare, and finger-licking good.  It’s a great way to prepare something special from a cheaper cut of meat too. If you’ve got a lidded barbecue, you can also roast them in that, instead of the kitchen oven, which is great for having […]

Easy Indian Basmati Rice Pilau

Pilau rice should be familiar to most eater of Indian food, whether at restaurants or in the home.  The following is just one recipe for preparing it with an authentic taste. Basmati rice is preferred for this dish, though to be honest, any variant of Indian long grain rice should still produce good results – […]