Monthly Archives: June 2014

Ground pork with fresh chiles and aromatic herbs

Posted on June 30, 2014 by TastyAsia

Here we have another Thai-inspired dish. Thailand is famous for recipes in which ground meat is simmered in a tasty liquid and finished off with plenty of fresh aromatic herbs. Called laarb (ลาบ), these dishes are simple to make and a … Continue reading →

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Cauliflower with Guilin chili sauce

Posted on June 24, 2014 by TastyAsia

The farther south in mainland China you go, the more chiles become indispensable parts of the local cuisine. In Guilin, in Guanxi province, the local chili sauce has even been elevated to one of the “three treasures” of the region. … Continue reading →

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Stir-fried kale (甘蓝菜) with red chiles and shiitake mushrooms

Posted on June 22, 2014 by TastyAsia

This dish brings several tasty flavors together: there’s mild bitterness from the kale, sweetness and some heat from the chiles, and salty umami from the soy sauce and the mushrooms. Ground pork adds some texture, but is optional. Kale belongs to … Continue reading →

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Bitter melon (苦瓜) with sweet yellow peppers

Posted on June 17, 2014 by TastyAsia

This is another quick and easy dish, one that combines very well with meat, tofu, or other vegetables like long beans (长豆角, zhǎng dòujiǎo) or mushrooms. Sometimes chefs will add some sugar to bitter melon to offset it’s native bitterness. This recipe … Continue reading →

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Ground chicken with fresh basil and tomatoes

Posted on June 12, 2014 by TastyAsia

This simple yet flavorful recipe comes via Thailand. A more traditional Thai version would substitute holy basil (Ocimum tenuiflorum) for sweet basil (Ocimum basilicum). The former has a more peppery taste, while the latter is perhaps a little more fragrant. … Continue reading →

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