How to prepare Asian recipes….

Compared to western culinary techniques, Asian food is;

  • more simple in terms of actual cooking mechanisms – low-tech implements, and wood or gas fires instead of sophisticated wall ovens.
  • more complex in terms of blends of herbs and spices
  • more complex in its balance of sweet, sour, salty, bitter and spicy
  • more challenging in sourcing correct ingredients, but the spread of Asian food stores in recent years is a big help
  • recipes are less precise, and chefs rely more on taste, aroma and presentation than adherence to rules of chemistry

Other significant differences include;

  • meat is used more as a condiment than a main element
  • ingredients are cut to bite-sized pieces, so no knives are required when eating – spoon and fork, or chopsticks
  • plates are not loaded and served individually – instead, each dish is served in a bowl or platter and shared with all present
  • a greater number of dishes are served than the wester “meat and 3 vegetables”

This page provides an entry point into all aspects of Asian cuisine, including;

  • Tips for Buying Seafood
  • All About Chilis
  • Chilli Growing Tips
  • Choosing Fruits
  • Conversion Charts
  • Cooking Styles
  • Cooking With Herbs & Spices
  • Deboning Chicken
  • Eggs – Cooking & Storage
  • Freezing Stuff
  • Fruit & Vegetable Carving
  • Grilling Vegetables
  • How Chef’s Cut Carrots
  • How to Cut Ingredients
  • How To Make Clarified Butter
  • How to Make Perfect Rice
  • How To Make Sticky Rice
  • How to Measure
  • Indonesian Cooking Methods
  • Making Coconut Milk & Cream
  • Making Fresh Rice Noodles
  • Making Stocks
  • Making Udon Noodles
  • Mincing Garlic
  • Mincing Ginger
  • Tips & Tricks – Cooking & Baking
  • Using Spices

Select your options from the menu at right side of the page…