Pan Asian: Sundanese Style Grilled Chicken (Bakakak Hayam) – Indonesia

Bakakak Hayam comes from the Sundanese people of West Java. Sundanese cuisine apparently ranks as one of the most popular regional cuisines in Indonesia, which was once known as the Spice Islands. There are some great flavors in this dish–including galangal, kaffir lime leaves, and coconut milk–and I love the fact that it starts out … Continue reading Pan Asian: Sundanese Style Grilled Chicken (Bakakak Hayam) – Indonesia

Unleashed From The East: The Reemergence of Asian Cuisine

Once upon a time in America, going off the eaten path meant Chinese food—that is, if you were lucky enough to have a Chinese restaurant near you. Today, according to the trade publication, Chinese Restaurant News, Chinese restaurants outnumber McDonald’s franchises by nearly 3 to 1. This news hardly comes as a surprise when you … Continue reading Unleashed From The East: The Reemergence of Asian Cuisine

Pan Asian: Channa Aloo (Curried chickpeas & potatoes) — Trinidad & Tobago

I’m  a huge fan of Caribbean food. Give me some jerk chicken, curry goat, oxtails, escoveitch fish, or roti any day, and I’ll be happy. I also love caribbean spices such as allspice and thyme, and the flavorful bite of scotch bonnet (habanero) peppers. I can eat patties all day, but there’s a great snack … Continue reading Pan Asian: Channa Aloo (Curried chickpeas & potatoes) — Trinidad & Tobago