Nua nam tok

Nua nam tok  Nua nam tok In Thailand and Vietnam, there are many variations of hot and sour salads. The dressing is what sets this salad apart, with its pungent mixture of hot red chili, shredded ginger, and lime juice. In an authentic Southeast Asian meal there are numerous courses, arriving at the table in a continuous stream. From the middle of the meal onward, there may be any number of dishes being eaten together. A salad such as this comes in the first half of the meal. For a…

Read More

Penang laksa

Penang laksa Penang laksa Penang is a small island off the coast of Malaysia near the border with southern Thailand. Despite its small size, it has had a large culinary influence within Asia. The region is famed for its fiery hot curries and spectacular seafood dishes. There are many regional variations of the famous laksa soup; this one was one of my favorites.Ingredients – Serves 4–6.– 2in (5cm) fresh root ginger, grated.– 2 tbsp tamarind pulp.– 1 tsp sea salt.– 1lb (450g) whole red snapper, skinned.– 4 dried chilies, crushed.–…

Read More
Goi du du Vietnamese Foods 

Goi du du

  Goi du du Goi du du Green unripe mango and papaya are used to spectacular effect all over Southeast Asia. They are used like a vegetable, providing a crisp sour quality. If they are not available, use a combination of shredded cucumber, crisp lettuce, and some crisp, tart apple cut into thin slices. Variations of this salad are available from all manner of stalls and cafés in Vietnam, Thailand, Cambodia, Laos, Northern Malaysia, and Singapore. You can also make it with prawns, scallops, or grilled white fish, or perhaps…

Read More

Char siew

Char siew Char siew Char siew is deliciously simple to make. It is often eaten as a snack and is available anywhere there is a Chinese culinary influence. It can be eaten on its own or with some crisp lettuce and slices of cucumber. You can even use it as a component of another dish such as a stir-fry or a noodle dish or a soup, all of which are available from stalls in places such as Singapore, Malaysia, and Vietnam.Ingredients – Serves 4–6.– 3 tbsp Asian fish sauce.– ½…

Read More
Cari do bien Vietnamese Foods 

Cari do bien

Cari do bien Cari do bien Vietnam has nearly two thousand miles of coast, and huge river deltas—the Mekong, the Perfume River, and the Red River. Fish, shellfish, and anything that swims or lives near water are an essential part of Vietnamese life and make up a large percentage of the Vietnamese diet. This rustic fisherman’s stew has a depth of complex flavors. You can use any combination of fish and shellfish. You could also make a vegetarian curry by substituting the fish with fresh seasonal vegetables of your choice.…

Read More

Nua prik thai nahm jim

Nua prik thai nahm jim Nua prik thai nahm jim I had these beef skewers in a Bangkok night market. They were so irresistible that, even though I was trying not to repeat myself, I got the taxi to stop there for another taste the next night when I was on my way to the airport. The use of white pepper here means that the recipe is an old Siamese one. White pepper was used in Southeast Asia for many centuries, to provide heat for the spicy food. It was…

Read More
Cha gio Vietnamese Foods 

Cha gio

  Cha gio Cha gio Vietnamese spring rolls are very delicate compared to other Asian varieties. They should be about the length of a man’s index finger and just a little wider. They are served with a dipping sauce and a bowlful of aromatic herbs such as cilantro, mint, and Thai basil (which has a licorice or aniseed flavor), as well as other lemony and peppery leaves. To eat, take the fried spring roll, wrap it in a couple of leaves, and dip it into the hot, salty, and sour…

Read More

Rojak

Rojak Rojak This unique salad is great as an energy-filled healthy snack. It can also be made with vegetables such as carrots or sugarsnap peas, or with roast vegetables such as pumpkin or broccoli.Ingredients – Serves 4–6.– ½ small cucumber.– ¼ fresh pineapple.– 1 firm unripe mango.– 1 firm unripe papaya.– 1 crisp, tart apple such as Granny Smith.– 2 scallions (green onions), thinly sliced.– ½ bunch of fresh mint, leaves torn.– 1 cup roasted skinless peanuts, coarsely crushed.– For the dressing.– 2 tbsp shrimp paste.– 3 fresh red jalapeño…

Read More

Cucur udang

Cucur udang Cucur udang Singapore prawn fritters with sweet chili sauce Prawn fritters and sweet chili sauce make an almost inescapable pairing in Singaporean cuisine. And these definitely form the sort of morsels that taste like a treat. They work well as part of a buffetstyle meal or as canapés for a party.Ingredients – Makes 12 fritters.– 11⁄3 cups all-purpose flour.– ½ tsp baking powder.– 1⁄4 tsp ground turmeric.– 1 tsp sea salt.– 1 bunch of fresh chives, finely chopped.– 1 fresh red jalapeño or serrano chili, seeded and finely…

Read More

Chao wu xiang sen

Chao wu xiang sen Chao wu xiang sen Chinese five-spice powder works very well with soy sauce and cabbage, which might be served with barbecued beef, pork, or duck. The Sichuan pepper it contains has a brilliant tongue-tingling effect. Chinese chives or garlic chives are more strongly flavored than the more common chives found in supermarkets. They are usually cooked to soften the flavors, and are particularly good in stirfries. Chinese chives are available in Chinese and Asian food stores. If you can’t find them, use a combination of scallions…

Read More