This exquisite and fragrant salad is considered a classic of Thai cuisine. Every region of Thailand can boast its unique version. But, like many other Asian dishes, they share a common concept — the combination of sweet, salty, sour, and spicy in one dish. The history of the Thai salad with chicken and rice noodles …
Cashew chicken is served in many Asian countries, but it is particularly popular with Chinese diners in the United States. In the U.S., the dish is even attributed to Chinese-American cuisine, despite its distinctly Asian roots. In the traditional preparation, chicken and vegetables are stir-fried in a wok and served with copious amounts of sauce …
I like to share recipes that not only describe the cooking process, but also introduce readers to features, tips and tricks that go beyond a single recipe. In a recent recipe for caramelized onions, I talked about how to make them in half the time compared to the classic method, using a couple of secret …
During the fall and winter seasons, one often craves fresh, crisp summer dishes, green and fresh. I offer you one of the easiest to prepare and brightest tasting types of Thai salad with green mango. This salad is prepared differently in all regions of Thailand. If you are uncomfortable with the spiciness, reduce the amount …
This salad is a perfect fit if you need to use the beef leftover, but of course, if you’re using a fresh one, it’ll be just as good. Asian cuisine is always a taste and flavor explosion. They are very good in taste combinations like sweet, bitter, sour but they are balanced at the same …