Favorite Oriental Recipes

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Comment by Chiffonade on March 8, 2009 at 8:19am

I have enjoyed Asian cooking since the early 90's when I explored my first Asian ingredients store in Chinatown. The deal was sealed when an associate brought me a Chinese cookbook when he visited China on business. I loved this book because the recipes and ingredients were listed three ways: English, phoenetical Chinese English, and the actual Chinese characters. The ingredients were all pictured so they were easy to find.

Black Bean paste turned into great BB sauce just like they served in restaurants! Hoisin became dipping sauce for poultry, just like in the Peking Duck House.

Eventually I segued my way to Thai and fell in love with curry paste. Yellow, red and green (heat levels in that order from mild to hot) became great Thai Curry Noodle dishes with either chicken or shrimp.

Kao's Cuisine is a favorite Thai book and I explored Thai cooking with the same fervor as Chinese cooking so many years previous.