Archive | Recipe

Here is the national dish of Vietnam, served and eaten at any time from breakfast to supper, in fancy restaurants or little take-away places, as well as in homes. The basis is a strong, well-flavored beef stock simmered for hours.

A friend who lived in Vietnam gave me this recipe. It is the most refreshing salad and we make it often for summer lunches.

A simply made Vietnamese dish. If you will follow the below given instructions and cook accordingly then you will have extraordinarily delicious Chicken with Bean Thread Vermicelli.

Fresh sugar cane is sold in some Asian shops, and if you find some, it is worth trying this delectable snack.

A traditional Vietnamese snack, these are becoming very popular with health conscious. Westerners as a low-fat version of fried spring rolls.

Learn the best receipt for cooking tasty Vietnamese Fried Spring Rolls (Cha Gio).

This delicious curry no doubt owes much to the large quantity of garlic and ginger used, but also to the long, slow cooking that develops the unique flavor.

Not just a way of stretching a meal to feed more people, the effect of vegetables cooked in spices is very pleasing. If preferred, diced pumpkin may be substituted for potatoes.

In Burmese cuisine, it is quite in order for guests to adjust the flavor of their food to taste, say, by squeezing over a little lemon juice if they want more piquancy, adding a sprinkling of chilli powder for heat, a scattering of fresh coriander and spring onions or some slices of fried garlic.

A soup just as central to Burmese cuisine as Tom Yum Goong and Tom Kha Gai (see page 4) are to Thai cuisine. This one-dish meal is considered by many to be the national dish of Burma.

In Thailand, many kinds of eggplant are used and in Australia we are also being offered a variety. The most common kind, however, are large purple eggplants, and they are superb in this dish, though you may use other types if available.

Masaman is the Thai term for Muslim, and this is one of the most popular curries of Thailand. The dish is a complex blend of traditional flavors and the fragrant spices of India introduced by Muslim traders. It is rather a sweet curry.

This salad has such a following among westerners because its flavors are so refreshing. The tang of lime juice, the fragrance of fresh herbs and the nutty aroma of roasted rice make it unlike any other salad.

Despite its simplicity this has proved to be one of the most popular Thai recipes. Chicken is marinated in a mixture of garlic, pepper and coriander, then barbecued.

Pandan leaves (long, flat and strap-like) are used in many ways in Asian cooking. Until recently they were only exported in dried form

Cooks in Thailand usually leave the shells on the prawns, and there is no denying that they do have a more intense flavor. If you are worried things could get messy at the table, split the shell down the back and remove the vein before cooking.