This is an interesting pilaf recipe because it uses Thai brown jasmine rice rather than normal white long grain rice. Also, I’ve omitted the traditional orzo, as I just don’t feel it adds anything to the recipe. However, if you prefer white jasmine rice, that will work as well. Just note the change to stock ratios.
Continue reading “Seafood Stock Rice Pilaf: A Unique Twist on Rice”I’m not sure if this is more of an southern Indian dish, a Southeast Asian, or Carribean dish, as I have had it in many countries with slight variations, but either way, it is a fantastic side dish which is the perfect foil for so many main dishes. Its easy to prepare and very good indeed.
This is one of my favorites, because it’s combines the salty, sweet and sour taste so common in Thai cooking. It is not exclusively Thai, but is more of a Thai/Chinese fusion dish.
Continue reading “Unique Thai/Chinese Fusion Recipe with Chicken and Lime”
This is a wonderful seafood stock for any sort of Southeast Asian cuisine and certainly any Asian seafood dish. I’ve never been impressed with store bought seafood stock, or most store bought stocks in general. I feel they always have far too much salt and the spice can clash with what you’re cooking. Making your own stock is always better if you have the time.
Continue reading “Ultimate Seafood Stock for Southeast Asian Dishes”