Photo by Erïca Mïch Serves 4-6 Author Notes I traveled to Vietnam 3 years ago and absolutely fell in love with the culture and the food. Fast forward 3 years later and my love for all things involving peanut sauce has flourished. I’ve begun to incorporate Vietnamese flavors with other recipes that I have picked
Photo by A Brown Table Serves 4 to 6, with leftover spice mix Author Notes One of my favorite Indian spice mixes (masalas) is chaat. It’s commonly used to season dishes that are served as snacks, including those you’ll find on the carts of many street food vendors in India. Chaat masala is prepared by
Photo by Bobbi Lin Serves 2 Author Notes At our blog, Boy Meets Girl Meets Food, we love a good noodle dish. However, we often find that they can become quite heavy and drowned out with sauces, so yesterday we set about making a light and simple noodle dish that is a perfect accompaniment to
4.0 (825) Add your rating & review The name says it all for these thin, super-crisp snacks from Vietnamese-food expert and former F&W Test Kitchen supervisor Marcia Kiesel. The pancakes, studded with pork, shrimp and mushrooms and folded around raw bean sprouts, represent everything we love about Southeast Asian cuisine—simultaneously hot and crisp, cold and
Pad Thai, also called kway teow pad Thai (meaning “Thai-style stir-fried rice noodles”), is customized in endless ways by street food vendors, restaurateurs, and home cooks all over the world. But at the heart of this beloved Thai noodle dish is a delectably sweet, salty, and sour sauce that’s seasoned with fish sauce, sugar, tamarind
Thai green curry is referred to as kaeng khiao wan, which translates to sweet green curry — but don’t be misled, this is not a dessert sauce. The name refers only to its color. While other curries have a longer and more traceable history in Thai cuisine, green curry is a bit more mysterious due
Spicy American-style crab and prawn cakes, served with ribbon salad and a spicy tomato remoulade, make a great cocktail food platter.Ingredients:200 gram firm white fish fillets500 gram fresh crab meat, chopped coarsely1 egg white1 red thai chilli, quartered2 centimetre piece fresh ginger, grated500 gram uncooked king prawns, peeled and deveined, chopped coarsely1/4 cup plain flour1/2
Ingredients:3 Tablespoons honey1 Tablespoon reduced-sodium soy sauce¼ teaspoon crushed chili flakes (optional)1 teaspoon fresh ginger, minced2-3 cloves of garlic, minced (about 1 Tablespoon)¾ pound medium uncooked shrimp, peeled & deveined1 Tablespoon olive oilsalt, to tasteground black pepper, to taste2 Tablespoons sliced green onion (optional garnish)cooked brown rice (to serve)broccoli or other veggies (to serve)
Last Updated on February 26, 2018 By Vicky 5 Comments Thai Spring Rolls that can be made Gluten Free and Vegan! This killer appetizer is best paired with a sweet chili sauce that you can’t get enough of. I first fell head over heels with Vietnamese fresh and fried spring rolls, and now that I’m
