Leave it to the Japanese to come up with a dish so quick, easy, healthy, delicious, and aesthetically pleasing that it was tailor made for Pan Asian. While it’s still scorching outside and you don’t feel like turning up the heat in the kitchen, this is the perfect dish to make at home and … Continue reading Pan Asian: Japanese Salmon and Noodle Salad
The Kingdom of Bhutan, a small landlocked state in South Asia, lies at the eastern end of the Himalayas, bordered to the south, east and west by India and to the north by China. Bhutan is separated from the nearby country of Nepal to the west by the Indian state of Sikkim, and from Bangladesh to … Continue reading Pan Asian: Spicy Chicken Stew (Bjasha Maroo – Bhutan)
It’s official! My cookbook–5 years in the making–will finally be hitting bookstore shelves this Fall. It’s a major coup in that I’m not a celebrity chef or TV personality, but just a simple home cook like you. It feels doubly great to be representing the cuisine of Sri Lanka, which I grew up on, and … Continue reading Rice & Curry: Sri Lankan Home Cooking — Coming This Fall on Hippocrene Books!
South Indian food, like Sri Lankan, has the potential to be explosive on the palate–not just in terms of the heat factor but also as far as the combination of flavors involved. I especially like Chettinad food, which hails from a certain region of Tamil Nadu. In fact, I first had Chettinad food in Colombo, … Continue reading Pan Asian: Fish Kulambu (South India)
This quick and delicious Korean stir fry uses very few ingredients, but packs tremendous flavor. Be careful, though, because it is also very spicy—and this is coming from someone who loves it hot. Feel free to lower the amount of chili flakes and powder that you use. This was the first time I made this … Continue reading Pan Asian: Spicy Stir-Fried Squid (Ohjinguh Bokkum) – Korea
This original Taiwanese preparation has become a favorite in Taiwan’s beer houses. Remarkably cheap and easy to make it packs a huge flavor. The dark meat of the drumsticks soaks up all the braising liquid of soy sauce, rice wine, and sugar, and cooking it with the bone in adds to the great taste. If … Continue reading Pan Asian: Chicken Braised in Wine and Sesame (San Bei Ji) – Taiwan