Green mango salad – a Vietnam favorite
Green mango salad is a favorite in South East Asia. Different regions have their own versions. It comes together rather quickly and requires a minimum [...]
Yoghurt, simple and more delicious
Making yoghurt by yourself may have various drivers. Sometimes it is difficult to obtain yoghurt without sugar, artificial flavors or colorants added. Sometimes it costs [...]
Cantonese fried rice
Cantonese fried rice provides an easy way to use up rice, meat, seafood and vegetable leftovers. However for the home cook there is one major [...]
Duck soup
Duck soup tasts slightly more intense than chicken soup. It falls in the range of poultry soups (turkey, chicken, duck, pigeon) that each provide a [...]
Tempura batter
A typical tempura batter is made of a mixture of starch, low gluten flour, ice cold water, a little oil. Sometimes chefs use also baking [...]
Mango Chutney
Mango chutney originates from India. Indians often use green (unripe) mango's, which provide for some tartness. During British rule in India, the Brits started to [...]
Tamagoyaki, rolled omelet from Japan
Tamagoyaki exemplifies the universal habits we have developed as a global civilization. Whether you wake up in Edinburgh, Nashville, Istanbul, Bogota, Chengdu or Tokyo: we [...]
Garam Masala, spice mixtures from India
Garam masala is available from the grocery stores, certainly in Asia. The issue is that in India, garam masala has a different composition in each [...]
Clam Chowder from New England
A clam chowder is nothing more or less than a soup made with clams and broth. In New England the broth contains cream and is [...]
Dashi, broth from Japan
Dashi, broth from Japan is a staple in the Japanese kitchen. The most simple, vegetarian version of dashi is kombu, sun dried seaweed or kelp, [...]
