The more I cook Hunan food, the more I realize that some of its most distinctive flavors don’t come from complicated recipes. They come from the ingredients that Hunan cooks keep on hand. Duo Jiao (剁椒), chopped salted chilies allowed to ferment until they become tangy, savory and deeply aromatic, is one of those ingredients.
Continue reading “Making Duo Jiao: Hunan Fermented Chopped Chilies-Final Update”
If you enjoy South Asian cooking, getting started can be a little daunting. There are some unfamiliar ingredients and in general these ingredients aren’t something that we all readily stock in our pantry, unless we cook these foods frequently. The question is, where do I start?
So I thought that a good overview of the essentials that will allow you to prepare most of the Indian recipes you’ll find here on The Pasadena Chef would be helpful.
Continue reading “Building an Indian Pantry: Essential Ingredients”
I am passionate about cooking and because of that, I am very passionate about ingredients. If I have the opportunity, I will grow my own spices and herbs. And if I feel like the spices I have access to are not up to my standards, then I’ll try to find a workaround.
Continue reading “Grow Your Own Bay Leaves: A Step-by-Step Guide”A roux is the fundamental base for many Continental classic sauces and is essential in Cajun and Creole cooking. It is a wonderful way to thicken a sauce and is easy to make.
Continue reading “Types of Roux: From White to Dark”
One of the things that intimidates many home cooks about Indian cuisine is the long list of ingredients and the amount of preparation involved. The good news is that much of that work can be done once.
Continue reading “Indian Masala Gravy Recipe – The Foundation for Countless Curries”
As I often feature Chinese and Thai dishes on The Pasadena Chef, many readers have asked what ingredients they should keep on hand to prepare authentic Asian meals at home. A well-stocked pantry is the foundation of creating flavorful Chinese and Thai cuisine.
Continue reading “Essential Ingredients for Authentic Chinese and Thai Cooking”When I first started cooking more than thirty years ago, I had no formal training. I learned by reading, traveling, asking questions, watching professional chefs and making plenty of mistakes.
Continue reading “Top Quality Ingredients for Cooking Success”