Curried chicken thighs

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Spices are the basic ingredients of Thai cuisine. They are able to characterize and enhance the best dishes.
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Lau bo – Vietnamese fondue

fondue-vietnamienne

Lau Bo is the Vietnamese fondue, tasty and delicious, it is eaten with rice cake and mam nem sauce.
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Shabu-shabu – Japanese fondue

shabu-shabu-04

Shabu-shabu is a Japanese fondue of Chinese origin, this is a recipe Peking rehabilitated using thin slices of beef.
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Bihon Pancit – fried noodles

pansit-buhon

Bihon pancit are fried noodles , there are many variations here with chicken. This dish comes from the Philippines.
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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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Ngapi htaung – shrimp paste

ngapi

Ngapi Htaung is a shrimp paste that serves as an accompaniment to rice in Burma.
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Nhoam svay bekie krime – green mango salad

Nhoam svay

In Cambodia, Nhoam svay bekie krime is used as a basic entry or dish with marinated chicken fried or fried fish.
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Lok lak – beef and lemon sauce

loclak

the lok lak is part of a typical food of Cambodia.
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Lunu miris – spicy sambal

lunu-miris

Lunu miris is a spicy sambal, it is a kind of paste that is eaten with rice or bread in sri lanka.
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Pol Sambal – Coconut Sambal

Pol-Sambol

Pol sambal is sambal coconut dish that accompanies many in sri lanka.
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