If you’re planning a picnic basket, one of the best finger foods to take is fried chicken. Spice up the flavors and initiate your friends to something different with this basket staple–Thai spices and aromatics to satisfy even the most discerning palate. Key steps to making this delicious and crispy treat are: marinating overnight and…
Category: Asian Dish
Red Panang Chicken Curry– Gaeng Panang Gai– with flavorful exotic thai herbs and roots.
When I first made this favorite Thai dish, people thought I ordered it from a local restaurant. The rich and robust Thai herbs and roots exude the smell and taste that make this a wonderful dinner dish. While I do not promote any particular brand, I encourage people to use fresh herbs whenever possible– they…
Chicken Adobo– to be or not to be, dry/saucy, salty/vinegary, coconut milk or not…so many choices!
The venerable Philippine Culinary historian, Doreen Fernandez once quipped that Filipino cooks were “a galaxy of flavor adjusters.” If one were to poll 100 Filipinos and asked for their adobo recipe, one would surely get 100 different variations (if not more), identifiable by localities (from over 7,000 islands) with tastes quite different from the next….
Mongolian chicken flavored with 15 spices–a pick-me-up recipe!
This redolent chicken dish was called ‘special chicken’ in a Mongolian restaurant. We had to order it as it was the last dish available for the evening. Impressed by the flavors, I asked our waitperson, “What did you put in the chicken to make it so flavorful?” She replied that she could not disclose the…
Atchara- Pickling with Green Papaya or Jicama, or both!
INGREDIENTS: 2 cups of Green Papaya- julienned or Jicama 1 Fennel bulb, cut across the bulb in thin strips 1/2 cup of Cauliflower florets 5 cloves 2 bell peppers (a yellow and a red) or mini sweet peppers ( 2 of each color), julienned or across 1 inch length of ginger knob, cut across into…