You can buy a cookbook and try to make the recipes at home, but Asian dishes are best learned when you have someone show you once. That’s what Daniel Tan, the owner of Food Playground, told us after we finished our cultural cooking class in Singapore. His words rang true, especially after the hands-on class Read Post
Thai Recipe: Tom Kha Gai
We weren’t going to give away any more of Chef Aon’s recipes from our cooking class in Chiang Mai, Thailand, but this ubiquitous Thai soup is just too good not to share. We have used Chef Aon’s recipe to make this soup a couple times since returning to the States. The delicious flavors immediately bring Read Post
Recipe: Vietnamese Grilled Fish in Banana Leaves
This is a delicious fish recipe I learned to cook in Hoi An, Vietnam. Mouthwatering goodness! If you can’t buy ingredients like turmeric and banana leaves at your local grocery store, seek out an Asian grocery store. You can ask them to order the ingredients you can’t find. If you absolutely cannot get banana leaves, Read Post
Thai Recipe: Green Curry with Chicken in Coconut Milk
Below is the recipe for Aon’s green curry with chicken in coconut milk from Red Chili Thai Cooking School. Some of the ingredients we used in class may be unavailable in many countries, so just substitute where required. Since we don’t eat chicken, we made this dish with a textured vegetable protein (TVP) “chicken,” and Read Post
Kerala Kitchen: South Indian Side Dishes
The names of these side dishes were told to me in the local language, Malayalam, and the cooking instructor didn’t know how to translate them. They’re basically: cabbage with coconut, beetroot without coconut and okra (aka – bhindi, aka- lady’s fingers) without coconut. I’m sure they have fancy restaurant menu names, but I couldn’t figure Read Post