Blog Post & Recipe: Japanese Curry Pot Pie: Asian Comfort Food
I started to think of my favorite curries and what could possibly make for a good filling — Indonesian beef rendang and Singaporean chicken curry top the list. But I also have a great love for slightly sweet Japanese curries.
Blog Post & Recipe: Asian Stock, the broth that keeps on giving
You can add a cup of this particular recipe to your stir-frys, you can substitute it for water in cooking rice (do this, pop the rice into your fridge & use it the following morning for a garlic-fried rice topped with a poached egg & a side of breakfast meat- delish), really the possibilities are endless.
Blog Post & Recipe: Slugs from the Sea
In Asia, trepang is an enormously important food, and has been so since ancient times. A large part of its success is due to the fact that the flesh lends itself very well to preservation by drying. The following instructions, from The Animal Food Resources of Different Nations (1885), by Peter Lund Smith, explain what the cook then does with the dried product
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