Category: pan asian

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Pan Asian: Salmon With Yogurt & Fresh Herbs (Methi Dhone Pata Diye Doi Maach) – Bangladesh

In these food-centric times there is a greater appreciation for regional cuisines than ever before in history. Forget about the fallacy of “Chinese food” or “Indian food”–people are digging deeper into the various regional cuisines that comprise these two well-established food cultures.  The internet has a lot to do with that, and travel, as well … Continue reading Pan Asian: Salmon With Yogurt & Fresh Herbs (Methi Dhone Pata Diye Doi Maach) – Bangladesh

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Pan Asian: Sancocho de Cabeza de Pescado (fish head soup) – Columbia

It’s amazing the amount of pure flavor you can render from a fish head. That’s why Asians have prized them for eons, using them in curries as well as soups, where the concentrated flavor of the fish head requires no additional stock. Of course, South Americans also love their fish heads, and that’s why a … Continue reading Pan Asian: Sancocho de Cabeza de Pescado (fish head soup) – Columbia

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The 2012 World’s of Flavor Conference, Part 1: Inside the CIA

I recently had the pleasure of visiting the picturesque Napa Valley for the CIA’s 15th Annual World’s of Flavor Conference. No, I’m not a spy, and I’m not talking about that CIA, but rather The Culinary Institute of America, one of the country’s most well regarded cooking schools. Each year they assemble top chefs and … Continue reading The 2012 World’s of Flavor Conference, Part 1: Inside the CIA

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Pan Asian: Chicken Adobo (Adobong Manok) — Phillipines

In Spanish cooking, adobo refers to a technique to preserve food by immersing it in a stock or sauce made of paprika, oregano, salt, garlic, and vinegar, which also enhances its flavor. It’s also the name given to the popular Filipino dish, Adobong Na Manok, by the Spanish explorers who stumbled upon the Phillipines, and … Continue reading Pan Asian: Chicken Adobo (Adobong Manok) — Phillipines

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Pan Asian: Classic Sindhi Lamb (Sind Siyala Gosh) – Maharashtra, India

There’s Indian food that you get at a restaurant, and then there are the regional cuisines of India–as distinct as the many different languages spoken in this diverse land. Prem  Souri Kishore does a great job of breaking down the latter in her new cookbook, India, A Culinary Journey (Hippocrene Books). Through insightful personal anecdotes … Continue reading Pan Asian: Classic Sindhi Lamb (Sind Siyala Gosh) – Maharashtra, India

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Pan Asian: Fish Filets in Herb Sauce (Samak Bil Khalta) – Iraq

Iraq is an amazing country. When you really get down to it, this land was the birthplace of the first known human civilizations in Sumer and Mesopotamia. The first forms of writing, building, and the arts all originated here. We all owe a huge debt to this place and its people. That’s why it’s very … Continue reading Pan Asian: Fish Filets in Herb Sauce (Samak Bil Khalta) – Iraq