Fresh and delicate flavours abound in this dish of seared scallops on pomelo salad. It certainly does what an appertiser is supposed to do, stimulate one’s appetite. Sweet scallops balanced with the sour and salty citrus salad was a perfect combination.
One of the things that gives Korean cuisine such a distinctive character is fermentation. Two of the primary ingredients in this kimchi waffle dish, the kimchi and the gochujang paste, are the result of fermentation of vegetables, particularly chillis.
Chicken, like tofu, is one of those ingredients that takes on the flavours it is cooked with, they become part of its flavour. In this ginger miso chicken recipe the chicken clearly welcomes the sweet and salty ginger miso marinade and basting.
What was originally intended to be a Thai red curry ended up almost resembling a laksa. Whatever, this Thai inspired seafood broth was absolutely delicious. The most important ingredient in this recipe is the stock. I highly recommend you make your own salmon head stock. Make a big batch and freeze what you don’t need for next time. …
Vietnamese “bánh mì” is popular well beyond Vietnam. The variations available in Vietnam go way beyond the well known “jambon” version. Bánh mì chả cá (fish cake in baguette) is widely available in Saigon. This is my version of that wonderful combination.
Spring rolls feature significantly in cuisines across South East Asian. The fillings vary considerably by location. Taking that as my cue, these crab surimi spring rolls are in their own category or deliciousness.
These Chinese sausage waffles have that freshly baked bread aroma from the yeast. Layered on that is the sweet umami character of the Chinese sausage. This pairs perfectly with the miso enhanced red pepper and pea salad.
The core ingredients of New Zealand mussels and sweet potato are enhanced in these mussel and sweet potato fritters with fresh ginger and chilli, adding a bit of a South East Asian character. The tangy yogurt sauce compliments the flavour, texture, and temperature perfectly.
Vietnamese bánh mì has become very popular beyond the shores of Vietnam. The challenge: a vegetarian bánh mì – bánh mì chay.
The particular combination of spices is what really sets this braised beef brisket Chinese style dish apart from other beef noodle dishes. The flavours of cinnamon, star anise, and cardamom seeds merge to give this dish a very distinct and alluring character.