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Asian Cuisine

  • Thai Dishes from the North East

    Thai Dishes from the North East

    The North East Phaak Tiew (Leaves of Tiew of the Cratoxylum family) is the Queen of the North-eastern vegetables. Young tops, leaves and blossoms are taken with Laab (a kind of dish of which the most important ingredients are minced meat or fish mixed with chillies and lime juice as well as roasted rice and mint leaves), Goi (a kind of dish like Yam but mostly with raw meat as main ingredient), Naam Prig, soup, and Khanom Chin Naam Ya (Steamed Rice Noodles with Curried Fish Sauce). Soup with Phaak Tiew has sour flavor. 1. Soup Dog Phaak Tiew (Soup with Phaak Tiew Blossoms) Medicinal value: Soup with Phaak Tiew Blossoms is a laxative, and also medicine to get rid of phlegm, to nourish the water element of the body, and relieve nerve-pain. The soup is harmful to the people having kidney…

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  • Sushi: The Japanese Delicacy

    Sushi: The Japanese Delicacy

    Sushi is a Japanese dish, popular all throughout the world. Sushi lovers, young and old alike, mistakenly think Sushi refers to raw sea fish. Sushi actually means vinegar-flavored rice and the raw food accompanying it are called Sashimi. Types of Sushi Preparations There are five kinds of Sushi preparations like Nigiri, Maki, Temaki, Chirashi and Inari Sushis. Sushi rice is the staple ingredient in all of them. The types are determined by the kind of fillings or toppings used. The same ingredients can be served, assembled in both traditional and modern ways. Nigiri Sushi is the most popular form of Sushi. It is served with an oblong mound of rice topped by wasabi and a thin slice of egg, seafood or any meat. While the egg is always served…

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  • Indian Tandoori

    Indian Tandoori

    Traditionally, tandoori dishes are cooked in a tandoor, an oval shaped clay oven with a small fire in the bottom. The heat rises gradually but ultimately reaches a much higher temperature than a barbeque. A tandoor is normally used to cook naan bread, meats and kebabs (meat or paneer). The bread is stuck to the sides, the kebabs stood vertically and whole chickens rested on a grid over the fire. For domestic cooking, a tandoor is not really convenient but the meat dishes can be reproduced on a barbeque or in the oven. The bright red appearance of tandoori meats which you may see in Indian restaurants is produced by a food dye which really isn’t necessary to enhance the look of your tandoori dishes. I have a great fondness for tandoori style food. It has flavour, without being…

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