Filed under Asian cuisine

Spinach Kofta in Tomato Gravy

Spinach Kofta in Tomato Gravy

Ladyredspecs aka Sandra has a great blog Please Pass The Recipe, which I have been following for years. Although geographically speaking India is about halfway between us, in terms of climate or familiarity with the cuisine, she is a lot closer to Indian cuisine than I am. Lately Sandra has been posting Indian vegetable recipes … Continue reading

Cauliflower Coconut Soup with Ginger and Turmeric

Cauliflower Coconut Soup with Ginger and Turmeric

Suzanne of apuginthekitchen recently posted about a coconut cauliflower soup that looked great, and so I wanted to try making it as well. With roasted cauliflower, coconut milk, and Thai red curry paste it promised great depth of flavor. As Suzanne made the recipe as published and wasn’t completely happy, I decided to make some … Continue reading

Lamb Korma

Lamb Korma

My recent short trip to India inspired me to try and cook some more Indian food. After the success of Shahi Salmon, I decided to try my hand at Lamb Korma. It is similar because it also has a creamy sauce made with yogurt and tomato. If you are new to Indian food, too, I … Continue reading

Thai Style Fish Mousse and Napa Cabbage

Thai Style Fish Mousse and Napa Cabbage

This is not an authentic Thai dish, but my own creation that was heavily inspired by Thai cuisine. Plaice (Dutch: schol) is a flatfish that is very common in the Netherlands. I had some rawit (Thai red chillis), galangal, and limes in my refrigerator and I decided to use them to create this dish. The … Continue reading

Chicken Satay (Saté Ajam)

Chicken Satay (Saté Ajam)

Recently I posted a recipe for goat satay, saté kambing, prepared sous-vide. This had turned out to so well that I wanted to make it again soon, but this time with chicken. Unlike goat (or lamb) shoulder, chicken meat is tender and does not need to be cooked sous-vide to become tender. This changes the recipe … Continue reading

Introduction to Indian Cuisine

Introduction to Indian Cuisine

I’ve never been to India and I’ve never even eaten at an Indian restaurant. But I was curious about the cuisine, and so it was a great pleasure that two natives, Vinod and Seema, were willing to cook for me and show me how Indians cook at home. Of course India is a large country … Continue reading

Duck Fried Rice

Duck Fried Rice

I love recipes that use all parts of an ingredient. When I saw the recipe for deconstructed duck fried rice on Simon’s blog Stranded on the Island, which uses the duck breast, skin, and fat from the skin, I decided straight away to make it as soon as possible. Using the fat rendered from the skin … Continue reading

Char Siu Sous-Vide (Chinese BBQ Pork)

Char Siu Sous-Vide (Chinese BBQ Pork)

Char Siu is pork that is marinated in a sweet spicy red sauce, and then cooked while basting with the marinade until crispy on the outside. When the pork is cooked sous-vide, the result is even more spectacular because of the nice contrast between the tender and juicy meat and the crispy exterior. This is … Continue reading

Thai Panang Curry Pork Belly Sous-Vide

Thai Panang Curry Pork Belly Sous-Vide

Panang is a Thai curry made with meat and red curry paste enriched with peanuts, cumin, and coriander. It does not contain vegetables, except that it is garnished with chiffonaded kaffir lime leaves and thinly sliced red chilli peppers. I’ve posted about Chicken Panang before, based on a recipe by the High Heel Gourmet. This time … Continue reading

Thai Coconut Rice Custard (Kanom Tuay)

Thai Coconut Rice Custard (Kanom Tuay)

As dessert in our High Heel Gourmet-inspired menu, we prepared Thai coconut rice custard. This turned out very nice, with a nice contrast between the sweet palm sugar-flavored bottom and the salty creamy coconut top. This is an original dessert that is delicious and easy to make, although finding the ingredients may be a challenge. It … Continue reading

Thai Fish Mousse (Hor Mok Pla)

Thai Fish Mousse (Hor Mok Pla)

The second course of our High Heel Gourmet-inspired Thai feast was Thai fish mousse (Hor Mok Pla). The flavors are quite similar to Thai fish cakes (Tod Mun Pla), as it is fish with Thai red curry paste. But the texture is quite different, as it is steamed rather than deep fried, and rather than … Continue reading

Thai Shrimp Cake (Tod Mun Goong)

Thai Shrimp Cake (Tod Mun Goong)

Miranti’s blog The High Heel Gourmet is an excellent source for learning how to prepare authentic Thai food. Every recipe I’ve tried from her has been a success, and without ever having set foot in Thailand I somehow feel comfortable about the authenticity of the Thai dishes that I prepare guided by Miranti. There is … Continue reading

Chinese Hot Pot

Chinese Hot Pot

Have you been wondering what I made with the Chinese chicken stock? Well, here it is: Chinese hot pot (also known as Mongolian hot pot), a festive dish that is delicious, healthy, and surprisingly easy to prepare for such a feast. As always, it is worth making your own stock. Raw meat, seafood and vegetables … Continue reading

Chinese Chicken Stock

Chinese Chicken Stock

To prepare a Chinese hot pot, I needed to make Chinese chicken stock. Stock is an important ingredients for soups, sauces, and risottos, and homemade stock made from scratch can’t be beaten. Traditionally Chinese chicken stock is made using a whole chicken, but for better flavor extraction I used chicken wings and ground chicken instead. … Continue reading

Thai Style Sole Sous-Vide

Thai Style Sole Sous-Vide

Fish is easily overcooked, and so the precise temperature control of sous-vide cooking is great to always obtain tender juicy fish that is perfectly cooked. Moreover, vacuum sealing the fish with a marinade allows the marinate to penetrate optimally while the fish cooks. Fish only takes a short time to cook sous-vide, as it only … Continue reading

Chinese Eggplant with Chicken

Chinese Eggplant with Chicken

At the Asian market I also picked up Chinese eggplants. They are thinner, have a milder flavor, and a more smooth texture than regular eggplants. I thought it would be appropriate to prepare it Asian style with ginger, soy sauce, and chili, and since I had some chicken thigh meat that is what I prepared … Continue reading

Stir-fried Loofah

Stir-fried Loofah

I was feeling adventurous at the Asian market and bought this vegetable that I had never seen or heard of before. It looked like a cucumber with ridges and the sign said “terroi”. When I googled that on my phone, I got no hits whatsoever. As I was feeling adventurous, I bought it anyway and … Continue reading