Lamb Korma
My recent short trip to India inspired me to try and cook some more Indian food. After the success of Shahi Salmon, I decided to try my hand at Lamb Korma. It is similar because it also has a creamy … Continue reading Lamb Korma
Category: Asian cuisine
Oyster Sauce: Don’t Try This At Home
With as much cooking experience as I have, most new dishes I try turn out well the first time I make them. And so what you read on this blog is mostly successes. But to allow you to learn from … Continue reading Oyster Sauce: Don’t Try This At Home
Five-Spice Duck with Napa Cabbage and Noodles
We’re on a wine discovery vacation in Spain, and so there have been a lot of posts about Spanish wine lately. Although I do intend to write more about wine than I used to, this will remain primarily a cooking … Continue reading Five-Spice Duck with Napa Cabbage and Noodles
Thai Style Fish Mousse and Napa Cabbage
This is not an authentic Thai dish, but my own creation that was heavily inspired by Thai cuisine. Plaice (Dutch: schol) is a flatfish that is very common in the Netherlands. I had some rawit (Thai red chillis), galangal, and … Continue reading Thai Style Fish Mousse and Napa Cabbage
Thai Sour and Spicy Shrimp Soup (Tom Yum Goong)
My friend Melvin is great at cooking Asian dishes, and recently he made tom yum goong for us. This is a sour (from lime) and spicy (from chillis) Thai soup with shrimp. We liked it a lot, so I wanted … Continue reading Thai Sour and Spicy Shrimp Soup (Tom Yum Goong)
Chicken Satay (Saté Ajam)
Recently I posted a recipe for goat satay, saté kambing, prepared sous-vide. This had turned out to so well that I wanted to make it again soon, but this time with chicken. Unlike goat (or lamb) shoulder, chicken meat is tender … Continue reading Chicken Satay (Saté Ajam)
Blade Steak Sous-Vide with Shii Take Mushrooms and Oyster Sauce
Blade steak or flat iron steak is a relatively inexpensive cut of beef that when you cook it sous-vide becomes more flavorful than many more expensive cuts of steak, and just as tender. Look for steaks with a lot of … Continue reading Blade Steak Sous-Vide with Shii Take Mushrooms and Oyster Sauce
Introduction to Indian Cuisine
I’ve never been to India and I’ve never even eaten at an Indian restaurant. But I was curious about the cuisine, and so it was a great pleasure that two natives, Vinod and Seema, were willing to cook for me … Continue reading Introduction to Indian Cuisine
Saté Kambing (Lamb or Goat Satay with Peanut Sauce)
I’ve just had this for dinner and it was so good that I wanted to blog about it straight away! Satay is Indonesian for a grilled meat skewer. Saté babi is pork, saté ajam is chicken, and saté kambing is … Continue reading Saté Kambing (Lamb or Goat Satay with Peanut Sauce)
Duck Fried Rice
I love recipes that use all parts of an ingredient. When I saw the recipe for deconstructed duck fried rice on Simon’s blog Stranded on the Island, which uses the duck breast, skin, and fat from the skin, I decided straight … Continue reading Duck Fried Rice
Salmon Sous-Vide with Thai Green Curry Paste and Bok Choy
Doesn’t this salmon look amazing? Believe me, it tastes as tender and juicy as it looks! That is because it has been cooked sous-vide at 43C/109F. What makes this dish even more mouth-watering, is that the salmon has been cooked … Continue reading Salmon Sous-Vide with Thai Green Curry Paste and Bok Choy
Stir Fried Shrimp with Braised Mushrooms in Oyster Sauce
Shrimp and mushrooms are a classic combination in stir fry dishes. In this Chinese-style dish, I’ve added another layer of flavor by braising dried shii take mushrooms in oyster sauce first. It is a bit more work, but worth it. … Continue reading Stir Fried Shrimp with Braised Mushrooms in Oyster Sauce
Char Siu Sous-Vide (Chinese BBQ Pork)
Char Siu is pork that is marinated in a sweet spicy red sauce, and then cooked while basting with the marinade until crispy on the outside. When the pork is cooked sous-vide, the result is even more spectacular because of … Continue reading Char Siu Sous-Vide (Chinese BBQ Pork)
Thai Panang Curry Pork Belly Sous-Vide
Panang is a Thai curry made with meat and red curry paste enriched with peanuts, cumin, and coriander. It does not contain vegetables, except that it is garnished with chiffonaded kaffir lime leaves and thinly sliced red chilli peppers. I’ve … Continue reading Thai Panang Curry Pork Belly Sous-Vide
Thai Coconut Rice Custard (Kanom Tuay)
As dessert in our High Heel Gourmet-inspired menu, we prepared Thai coconut rice custard. This turned out very nice, with a nice contrast between the sweet palm sugar-flavored bottom and the salty creamy coconut top. This is an original dessert that … Continue reading Thai Coconut Rice Custard (Kanom Tuay)
Thai Chicken and Eggplant Stir-Fried with Red Curry (Pad Phed Gai)
The next dish in our High Heel Gourmet-inspired Thai feast was this simple but oh so tasty stir-fried chicken and eggplant with red curry paste. This was actually one of the tastiest Thai dishes I have prepared so far. The … Continue reading Thai Chicken and Eggplant Stir-Fried with Red Curry (Pad Phed Gai)
Thai Fish Mousse (Hor Mok Pla)
The second course of our High Heel Gourmet-inspired Thai feast was Thai fish mousse (Hor Mok Pla). The flavors are quite similar to Thai fish cakes (Tod Mun Pla), as it is fish with Thai red curry paste. But the … Continue reading Thai Fish Mousse (Hor Mok Pla)
Thai Shrimp Cake (Tod Mun Goong)
Miranti’s blog The High Heel Gourmet is an excellent source for learning how to prepare authentic Thai food. Every recipe I’ve tried from her has been a success, and without ever having set foot in Thailand I somehow feel comfortable … Continue reading Thai Shrimp Cake (Tod Mun Goong)
Chinese Hot Pot
Have you been wondering what I made with the Chinese chicken stock? Well, here it is: Chinese hot pot (also known as Mongolian hot pot), a festive dish that is delicious, healthy, and surprisingly easy to prepare for such a … Continue reading Chinese Hot Pot
Chinese Chicken Stock
To prepare a Chinese hot pot, I needed to make Chinese chicken stock. Stock is an important ingredients for soups, sauces, and risottos, and homemade stock made from scratch can’t be beaten. Traditionally Chinese chicken stock is made using a … Continue reading Chinese Chicken Stock
Shrimp and Green Beans with Thai Red Curry Paste (Pad Prik Khing Goong)
Thanks to The High Heel Gourmet I am cooking more and more Thai food. When I made a batch of Thai red curry paste (Kaeng Kua) to make Tod Mun Pla, I decided to use the leftovers to make another … Continue reading Shrimp and Green Beans with Thai Red Curry Paste (Pad Prik Khing Goong)
Thai Style Sole Sous-Vide
Fish is easily overcooked, and so the precise temperature control of sous-vide cooking is great to always obtain tender juicy fish that is perfectly cooked. Moreover, vacuum sealing the fish with a marinade allows the marinate to penetrate optimally while … Continue reading Thai Style Sole Sous-Vide
Chinese Eggplant with Chicken
At the Asian market I also picked up Chinese eggplants. They are thinner, have a milder flavor, and a more smooth texture than regular eggplants. I thought it would be appropriate to prepare it Asian style with ginger, soy sauce, … Continue reading Chinese Eggplant with Chicken
Stir-fried Loofah
I was feeling adventurous at the Asian market and bought this vegetable that I had never seen or heard of before. It looked like a cucumber with ridges and the sign said “terroi”. When I googled that on my phone, … Continue reading Stir-fried Loofah
Rice Noodles with Shrimp, Shiitake and Cabbage
In most cases I plan what I am going to prepare for dinner and shop accordingly in advance, but for tonight I wanted to finish some leftovers I had in my fridge and created this dish. I had some Chinese … Continue reading Rice Noodles with Shrimp, Shiitake and Cabbage
How to Make Fish Paste For Thai Fish Cakes From Scratch
My first try making fish paste from scratch was a bit of a disaster, but the thai fish cakes (tod mun pla) made with store-bought fish paste were such a big success that I wanted to try again to make … Continue reading How to Make Fish Paste For Thai Fish Cakes From Scratch
Thai Vegetable Coconut Fritters (Gra Bong Tod)
Lately I’ve been trying more and more Thai food, using recipes from The High Heel Gourmet. Kees is working on the boat and I promised to prepare dinner for the workers. It was unseasonably cold, so I decided it had to … Continue reading Thai Vegetable Coconut Fritters (Gra Bong Tod)
Klepon (Sticky Rice Balls with Palm Sugar and Coconut)
My friend Melvin taught me how to make this dessert from Indonesia. They look great and when you bite into them, there is a nice surprise of melted palm sugar inside. First a dough is made of glutinous rice flour, … Continue reading Klepon (Sticky Rice Balls with Palm Sugar and Coconut)
Thai Fish Cakes (Tod Mun Pla)
Thanks to Miranti’s blog The High Heel Gourmet, I’ve been getting into homemade Thai from scratch. It is very different to my usual Italian stuff, but just as delicious in a completely different way. With the batch of thai red … Continue reading Thai Fish Cakes (Tod Mun Pla)
My First Pad Thai
Thanks to Miranti’s great blog The High Heel Gourmet, I’ve been trying out authentic Thai recipes for the first time. Miranti is very clear about what is authentic Thai and what is not, and I really like her style. The … Continue reading My First Pad Thai
