On my many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate it every single day. It was such a simple dish, but the flavor was pure Thailand.
Continue reading “Gai Pad Prik – Thai Chicken with Chilies”
I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.
Continue reading “Vietnamese Chicken With Ginger- Gà Kho Gừng”
Yu Xiang Eggplant is one of Sichuan’s most beloved dishes, featuring tender eggplant in a sweet, savory, spicy sauce made with garlic, ginger, vinegar, and Sichuan chili bean paste.
Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.
Continue reading “Sichuan Yu Xiang Eggplant Recipe (Fish-Fragrant Eggplant)”
Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns.
Continue reading “Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic”
This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy.
Continue reading “Spicy Sichuan Fish – Lucky Dragon’s Speciality”
Chicken Curry Kapitan originated in Penang Malaysia, as a signature dish of the Peranakan (Straits-born Chinese) community, blending Chinese, Malay, Indian, and even Southeast Asian colonial influences.
Continue reading “Discover Chicken Curry Kapitan: A Malaysian Delight”
Sometimes you just want comfort food. Warm, filling and simple to prepare. This Tex Mex Chili Mac dish is a great one pot meal, which just happens to be vegetarian. Feel free to add meat if you want. Chicken thighs or beef are fine. It’s a very forgiving recipe.
Continue reading “Chili Mac-A Tex Mex Favorite”
When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.
Continue reading “Authentic Spinach Curry Recipe – Ready in Minutes”
This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before.
Continue reading “Baingan Bharta – Smoky Northern Indian Eggplant Recipe”
Gumbo can be made so many different ways and books have been written about the different combinations. However, this Chicken Gumbo is one of my favorite versions as it is smoky and dark. The flavor needs time to develop, so don’t try and rush it. The slower it cooks the better it will be.
Continue reading “Smoky Cajun Chicken and Sausage Gumbo Recipe”