Pad See-Ew
Pad See-Ew (ผัดซีอิ๊ว) is a wonderfully quick Thai stir-fry that is easy to learn. This is a classic recipe adapted from a cook I knew in Bangkok. She made it perfect every time. Continue reading Pad See-Ew
Category: All Recipes
Asian Influenced Orleans Black-Eyed Peas
My first attempt at this dish was to pair the black-eyed peas up with a South East Asian omelet. These omelets generally have fish sauce and some sort of sort of veggie in them like scallions, sprouts or a local vine leaf. I made mine with some shrimp paste (very Vietnamese) and fresh dill in it. Continue reading Asian Influenced Orleans Black-Eyed Peas
Taiwanese Fried Chicken
A rather delicious spin on the chicken nugget. My best experience was not actually in Taiwan, it was at a small chain in L.A. that dusted the chicken with the final seasoning. Continue reading Taiwanese Fried Chicken
Do Chua Recipe
This will give you a very balanced taste of sweet and sour/acidic which will compliment a seasoned meat Continue reading Do Chua Recipe
Miso Cod Recipe
This is a lighter version of the Nobu Miso Cod recipe that has made it’s way around the interwebz. Continue reading Miso Cod Recipe
Garlic Fried Rice
A mastery of a classic garlic rice can really round out your dinner. It shows depth and all the garlic is a great health booster. The key here is to stir-fry the raw, un-cooked rice while imparting garlic and the taste of a homemade chicken stock into it. Continue reading Garlic Fried Rice
Char Siu Recipe
Char Siu (Chinese BBQ Pork Recipe) It’s incredibly hard to turn down a proper Char Siu (叉燒) / Cha Shao. For those of you who live in big metropolises with a China Town nearby, you have your pick of Char Siu – over rice, over ramen, in a sandwich, along side veggies, in a bun, stir-fried … Continue reading Char Siu Recipe
Thai Boat Noodle Soup Recipe (ก๋วยเตี๋ยวเรือ)
Yes, there are of course many variations of Thai Boat Noodle soup, but generally every stall in Thailand has the same basic elements. This Thai soup is great particularly for women. Lots of good stuff for the joints, bones and blood. Continue reading Thai Boat Noodle Soup Recipe (ก๋วยเตี๋ยวเรือ)
A Guide to Stir-Fry Sauces
The Three Commandments of Stir-Fry: 1. When you make a true stir-fry, you add the sauce at the end, after the food is pretty much done*. Why? Because stir-fry sauces can burn or over-reduce quickly causing a soggy, soupy product. Blah…meh. 2. You also cook on medium-high to very high heat. Why? You want to … Continue reading A Guide to Stir-Fry Sauces
Sichuan Dipping Sauce
A tasty Chengdu (similar to the traditional Mala sauce) dipping sauce for cold poached chicken. I prefer a cut in the amount of Sichuan powder used. I love this taste and I love chicken or duck. I want to taste them. Continue reading Sichuan Dipping Sauce