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Cook Asian Food
http://www.cookasianfood.com
A food journey through Asia to discover the very best in Asian cuisines. Mouthwatering recipes and Information on herbs and spices,fruit,mushrooms,sauces and dips.
Recent Posts
Chinese Spare Ribs in Szechuan Sauce
For this Chinese Spare Ribs in Szechuan Sauce recipe, the Spare Ribs should be cut into 2.5cm/1" pieces. I have given 2 cooking methods for my Chinese Spare Ribs in Szechuan Sauce, and which method you use really depends on the type of spare ribs you...
Szechuan Sauce
Szechuan cuisine typically depends on strong flavours and hot spices like chillies. Our Szechuan Sauce recipe has all of this and more. Szechuan sauce is hot and can be used as a marinade or to add a hot spicy flavour to grilled meats or fish. It can...
Pandanus – Pandan
Pandanus or Pandan leaves are frequently used in SE Asia to add flavour and fragrance. Pandan is Pandanus amaryllifolius, a member of the Screwpine family. The leaves of Pandanus should always be used fresh but very slightly withered as then their fu...
Crab Curry – Poo Phat Pong Kari
This Crab Curry known as Poo Phat Pong Kari (Gari) is a truly mouthwatering curry and everyone I know just loves Poo Phat Pong Kari. The crab curry uses Pong Kari curry powder which is not hot so will suit all tastes. Our Poo Phat Pong Kari recipe ca...
Curry Powder-Pong Kari
The Curry Powder, Pong Kari (Pong Gari), is an essential ingredient in a few Thai Curries. Pong Kari is available commercially and there are many different brands of this curry powder to choose from but it's much better to make your own. Pong Kari is...
King Oyster Mushroom – Pleurotus Eryngii
The King Oyster Mushroom, Pleurotus Eryngii, is a marvellous mushroom to cook with. The King Oyster Mushroom requires a little longer to cook than some other mushrooms because of their thick meaty stems. Uncooked, the King Oyster Mushroom has very li...
