Tag: Asia
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Sweet and Sour Chicken (non-fried)
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Guō bāo ròu is a classic dish from Northeast China (Dongbei), originating in Harbin, Heilongjiang Province. Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since…
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Soup Dumplings (Xiaolongbao)
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Xiaolongbao refers to a type of small Chinese steamed bun (baozi) traditionally prepared in a xiaolong, a small bamboo steaming basket, hence the name. Use a medium level of fat to pork ratio, circa 30:70. Lean pork works as well but the meat will be tougher when cooked. Roll as…
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Paneer (Homemade Cheese)
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Paneer, also known as ponir or Indian cottage cheese, is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from cow or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived…
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Pad See Ew – Thai Stir Fried Noodles
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The name of the dish translates to “fried with soy sauce”. Variations of the dish can be found in other countries as well. It is very similar to the char kway teow of Malaysia and Singapore and to Cantonese chow fun. It is also similar to rat na (in Thai)…
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Murgh Makhani (Butter Chicken)
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Whilst most people assume that Tikka Masala and Butter Chicken are pretty much one and the same they are not, they have differing flavour profiles. Neither is a hot curry, but then again, they are both extremely popular throughout the world and both could be considered a gateway to Indian…