Chinese fondue with seafood

fondue-chinoise-aux-fruits-de-mer

Chinese fondue with seafood delight all those who like seafood.
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Shuan yang rou – Mongolian fondue

fondue-mongole

Mongolian fondue called “yang rou shuan” is a fondue served in North China and very popular in Beijing.
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Pakoras de soja – donut soy

Pakoras

Pakoras are fritter soy soy they are not generally eat in restaurants, but families in Bangladesh.
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Tamarin sauce

sauce-tamarin

Here is a tamarind sauce that we just burma, it comes with small salad for an appetizer or as input for example.
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Pou ja – Thai Crab Stuffed

crabe-farci

Here is the recipe for Pou Ja, stuffed crab of Thailand that you find in all good Asian caterers.
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Chet glay hin – Chicken Curry

curry-de-poulet

Chet glay hin is the chicken curry is a dish that we just Burma, or the Indian influence is present, but remains unique to Burmese cuisine.
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Gin thoke – ginger salad

gin-thoke

In Burma they are very fond of salad, here’s Gin Thoke is a salad with ginger.
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Moh hin gha – mohinga – fish soup

moh-hin-gha

Moh hin gha or mohinga is a fish soup with noodles is the national dish of Burma.
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Oyster sauce

sauce-aux-huitres

The oyster sauce (Preng Khyang, haoyou) is often used in China, Thailand and Cambodia.
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Satay – sate – skewered meat

satay

Satay or sate is a famous skewered meat in Asia including Malaysia, Indonesia but also Singapore, the Philippines and Thailand.
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Butaniku no shôgayaki – grilled pork with ginger

Butaniku-no-shogayaki

Butaniku no shôgayaki is a grilled pork with ginger and it is the second popular dish in Japan after the Tonkatsu.
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Peking duck

canard-laque

The Peking duck is as its name suggests originally from China. This dish is very famous and known worldwide.
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