A dish boasting such vibrant colors is bound to be packed with effusive flavors too, and today’s entry excels in both regards. In taste and in tone, this curry is off the charts. Good thing it wasn’t featured on an old Technicolor television set, or the poor equipment wouldn’t have been able to keep pace… Continue reading So, That’s What They Taste Like
Those familiar with Thai cuisine know cooking is all about building layer upon layer of taste. This ensures each ingredient is distinct, identifiable and doesn’t get lost. Still, they make up a chorus of flavors all equally assertive, yet complimenting each other beautifully. That combination is no more exquisitely balanced than in today’s creation, Guay… Continue reading Jeweled Ingredients
Curries of varying sorts are prevalent in the Southeast Asian kitchen, testament to the cultural influence India has had in the region. However, not so much in Vietnam, which borrows more heavily from the Chinese, before adding its own unique twist. Every once in a while, though, curry finds its way into Vietnam’s kitchens. Today’s… Continue reading A Bit Off the Curry Trail
Of course it does. How could anything called Feel-Good Chicken Soup inspire anything besides joy? The dish featured this time has much more than a positive name to recommend it. It tastes great, which, in turn, makes tasters happy. Sure enough, it all adds up in the end. Not only does the concoction produce contentment,… Continue reading This Calls for a Celebration
When Cambodians make Chicken Samlá Curry they put everything into the soupy basting sauce – lemongrass, ginger, lime zest, garlic, coconut milk…everything. Even the chicken itself luxuriates in the impossibly fragrant mixtures, absorbing all manner of wonderful tastes. One thing this “curry” doesn’t have, though, is curry itself. The name is assigned to any number… Continue reading It’s All in the Sauce
Until this weekend, Lamb Tagine filled the kitchen with the most magnificent aroma ever. It was narcotic. Suddenly, tough, a new contender appeared yesterday, meaning to take the title all for itself. Tom Kha Gai (Thai Chicken Coconut Soup) just might do it too, loaded with enough beautiful aromatics to rocket it to the top.… Continue reading At Last, Competition
Centuries before the outside world discovered chili peppers, traders devoted considerable time to bringing home peppercorns from Southeast Asia. The journey was as arduous as it was lengthy, leading peppercorns, prized for their flavor and rarity, to be valued more than gold. No matter whether peppercorns were loaded aboard a ship or transported by caravan… Continue reading Start of the Spice Road
Today’s offering, Larb Salad, hits all the major taste categories. Its various components are sweet, salty, tangy, herbal or are rich in umami, the Japanese word for a wonderfully deep, savory, richness. Many ingredients keep busy here, many playing more than one part. Taken together, the flavors produce an explosion of flavor in each bite,… Continue reading What’s Sixth?
Other dishes we’ve seen, most actually, have been more colorful, their vibrancy advertising the intense tastes waiting to be unleashed. Every once in a while, though, something comes along that gives no warning of the flavorful journey that’s ahead. Such a surprise is today’s entry, Cambodian Spicy Lemongrass Chicken. You likely guessed that this is… Continue reading Don’t Let the Picture Mislead You
Over the past year our culinary journey has taken us all over East Asia, among other destinations. In fact, we seem to have visited nearly every country in the region, save one, Laos. That oversight is rectified today, and the results produce regret we didn’t stop there sooner. Lao cuisine is a bit more subtle,… Continue reading Where Next? Let’s Try Laos!