Tamarind in Indian and Thai cooking

Jan 31st, 2009 | By | Category: Ingredients

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 dishes.  Those that do not contain coconut milk tend to be cooked in tamarind juice. Generally, tamarind is used with seafood while coconut accompanies meat […]

What is galangal?

Jan 29th, 2009 | By | Category: Ingredients

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 make a paste. There are two varieties of galangal, the greater and the lesser galangal. Both are used a lot in Thai cooking but it […]

Cooking with tofu skin

Jan 25th, 2009 | By | Category: Ingredients

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 also use it to make delicate spring rolls quite unlike conventional wheat-flour rolls, which were created by Chinese cooks in Western countries when tofu […]

Gulai Ayam – the Indonesian Chicken Curry Version 1

Jan 20th, 2009 | By | Category: Indonesia

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 […]

What are kaffir lime leaves?

Jan 19th, 2009 | By | Category: Ingredients

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.  The small fruit of the kaffir lime can also be purchased from Asian food stores. Imparting their full, fresh, citric flavor, both the aromatic […]

Filipino Chicken & Pork Adobo

Jan 18th, 2009 | By | Category: Cookin's Choice, Philippines

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 […]

Easy Indian Basmati Rice Pilau

Jan 16th, 2009 | By | Category: India

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 – […]

Thai desserts – for those with a sweet tooth

Jan 14th, 2009 | By | Category: Thailand

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 […]

Choosing tomatoes with flavour

Jan 12th, 2009 | By | Category: Ingredients

Left to themselves, tomatoes are a seasonal vegetable (or more accurately, fruit), but they are now very widely grown all year round.  Consumer demand has resulted in the production of vine-ripened tomatoes, and these have more flavour than those picked under-ripe for long transportation to the market. It is best to keep recipes that are […]