I've made some fresh spring rolls by filling rice paper sheets with vegetables, cheese and peanuts, without any cooking. I've kept the uneaten ones in the fri
I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the
Most recipes for sweet and sour pork/chicken I see include pineapple example. But what if someone does not like pineapple? What are candidate substitutes?
I've read about kimchi, which is a traditional Korean food made from vegetables. I'm not sure I can find Napa cabbage here in Hungary though - can I make it wit
We got a (fresh) jackfruit that was not so ripe... somewhat bland, not very tender and not enjoyable. My question is: What should I cook with it? I cooked it
I've seen the word "curd" used in a few South Asian recipes (like, notably, some "Butter Chicken" recipes). In one video, it kind-of looks like it might be cot
I have an electric stove. Many of the recipes from my Asian cuisine book call for a Wok to be used rather than a typical flat based pan. Why is there so much st
I'm currently travelling in Laos where my favourite local dish is called "larb" or "laap" (ລາບ in Lao, ลาบ in Thai). When I
Pesto, chutney, whatever. I go on flavor profile "kicks", right now I am craving Asian - soups, stir fries, curries, you name it. Here's my thought. I want a s
I'm taking an interest lately in Lao cuisine (I'm in the country). But I haven't noticed where they get their fibre from. Which traditional dishes or ingredien
I'm making my own Pad Thai sauce and I'm not sure if I should strain out the tamarind pulp or if it can stay in the sauce. Or is there some type of prepared tam
An Asian recipe I'm trying calls for sesame oil. However, the only bottle I found is $6, and since I'm only using a tablespoon of it, and am on a tight budget,
I recently saw a recipe for vatapa, a Brazilian shrimp stew that looks kind of like a curry gravy in texture. The recipe calls for a reconstituting handful of d
What weight should a Chinese chef's knife be and for what purpose? All around, i.e. one knife for most cooking Slicing Chopping vegetables Meat without bones C
I have some left over boiled Basmati Rice in the fridge and I was wondering if anyone has ever used it to make Chinese Fried Rice given that the recipes general
The final challenge for a recent "Master Chef" was to make spring rolls. It seemed to me that they were really making egg rolls, like I've seen at any restauran
A local Asian supermarket used to sell this stuff that the proprietor referred to as dried tofu. In came vacuum packed, and seemed to be dehydrated tofu that ha
wondering about the history/origins of fish sauce, specifically in Asia. I haven't found anything after Googling a bit.. My friend claims that fish sauce was i
How can I tell if soy sauce is of good quality? Is it possible to tell from the smell and colour of the sauce? I'm aware of the differences of dark vs. light s
I saw my friend eating this Asian snack, either Japanese or Chinese, which I've seen before in those Asian markets. It is hard to describe, but it looks like a