Sunday, August 13, 2017

Vietnamese banh khot


Banh khot is mini savory coconut pancake and each banh knot can be scoffed in one ambitious but satisfying mouthful. The crunchy outside is made using coconut milk and the filling usually consists of mung beans, shrimp and spring onions with a dusting of dried shrimp flakes on top.

The locals usually eat these pancakes with crunchy lettuce leaves along with the obligatory nuoc cham for dipping.



Sunday, August 6, 2017

Balinese Betutu


Betutu is an iconic Balinese favorite, traditionally a ceremonial dish, consisting of a whole chicken or duck stuffed with local herbs and spices, wrapped in banana leaves (baking paper and foil make a good substitute), smothered in spice paste, then wrapped in bark and baked or buried in a coal fire (6-7 hours) until it's perfectly succulent.

Betutu is the Balinese slow-cooked luscious equivalent of babi guling for non-pork eaters.


Tuesday, August 1, 2017

Hong Kong pineapple bun


HK pineapple bun is a very popular Cantonese pastry which can be found in nearly every local bakery. The bun has golden and crumbly crust which resembles the pattern of pineapple skin, hence the name, it doesn't actually contain pineapple. Underneath that crunchy and sweet crust is a fluffy and soft bun that sometimes comes with a custard. It's best eaten when hot.



Wednesday, July 26, 2017

Indonesian bakso


Bakso is Indonesian beef meatball which can be found all across Indonesia, from the street vendors to restaurants. It has a consistent firm, dense and homogeneous texture due to the finely ground beef with a small quantity of tapioca flour and salt.

Bakso are usually served in a bowl of beef broth with noodles, and slices of bakso are often used and mixed as compliments of other dishes.


Saturday, July 22, 2017

Thai massaman curry


Massaman curry can be found in almost any Thai restaurant, it's a bit of a softer curry compared to the red Thai curry. The ingredients are meat (beef or chicken), potatoes, tomatoes, chilies, chicken stock, fish sauce, coconut milk, lime leaves, palm sugar and soy sauce. There are also traditional versions using oranges, orange juice, or pineapple juice as additional ingredients, and vegetarians and vegans have created their own versions of this dish.

This dish is usually served with steamed sticky rice.


Wednesday, July 19, 2017

Korean mandu dumplings


Mandu dumplings are noodle-like wrappers stuffed with a variety of ingredients like pork, cabbage, onions, carrots and mung beans. In fact, this dish is so versatile that you can use any type of meat you like, or none at all.

Mandu dumplings can be boiled, steamed, pan-fried or deep-fried. The locals usually make mandu dumplings in large quantities and freeze them for later use. Frozen mandu dumplings are easy to prepare as a delicious appetizer or meal.


Sunday, July 16, 2017

Thai yam nua


Yam nua (spicy beef salad) is a great balance of hot, sour and salty flavors, and the vegetables provide freshness and crunch to the dish. It's not just an appetizer but also a delicious dish as part of any meal. The marinated fried beef is mixed lime juice, fish sauce, chopped red chilies, lemongrass, sliced spring onion and sliced cucumber. This dish isn't particularly spicy, but you can make it hotter by adding more red chilies.

If there was such a thing as a 'Salad Hall of Fame', Thai yam nua would surely take pride of place.