Another video recipe by Kai, how to make roast pork.
Feb
28
Enjoying local food and listening to music at Meigong river area in Vietnam.
Feb
27
From the Amphawan Floating Market in Thailand an instructional movie of how to make Som Tam.
Add green beans, red chilis and garlic cloves, give it a good pounding then add dried shrimp, peanuts, tomatoes, lime juice, shredded papaya and there you go: Som Tam. Delicious and healthy.
Feb
26
If you like Pho, then try this recipe that is full of taste but less calories.
Feb
24
Indochine restaurant, another traditional fine eating and dining place in Hanoi
Feb
21
Dim and Cathy from Thai Food Tonight Cooking TV show provide step by step on how to prepare Spring Rolls. This recipe uses pork, bean noodle, shredded vegetables wrapped with spring roll wrappers. The rolls are then deep-fried and served with a dipping sauce.
Feb
20
Miso Soup is a delicious and nutritious soup that is an essential element to Japanese cuisine. Follow Reiko’s simple steps in preparing this famous dish. Delight in our Miso Soup recipe.
- Serves:
- 4
- Preparation Time:
- 10 minutes
- Cooking Time:
- 10 minutes
- Step 1:
-
- 5 g dried seaweed (wakame)
- 120 g fresh soft tofu or long life silken tofu
- 400 ml dashi OR 400 ml (14.1 fl oz) of water and ½ tsp powdered dashi
- 1 ½ Tbsp miso paste
- 2 medium spring onions
- 1 measuring jug
- 1 saucepan
- 1 small bowl
- 1 cup
- 1 tablespoon
- 1 teaspoon
- 1 sharp knife
- 1 chopping board
- Step 2:
-
Heat the Dashi
- Pour the dashi into a large sauce pan, place it on the hob and turn the heat up high
- Step 3:
-
Soak the wakame
- Meanwhile put the 5 grams or 0.2 oz of dried wakame in a small bowl, and add enough water to cover it well. The seaweed will soak up the water and expand.
- Step 4:
-
Melt the miso
- Put one and a half tablespoons of miso paste in a cup, add enough spoonfuls of dashi from the pan to melt it. Give it a good stir to make sure it is thoroughly dissolved. Then pour into the pan and stir.
- Step 5:
-
The tofu
- Cut the tofu into cubes of about 1 cm, or half an inch square. 120 grams or 4oz is a good guide for this recipe but you can add more, or less depending on your taste. Add it to the saucepan and turn the heat down.
- Step 6:
-
Add the wakame
- Finally add the soaked wakame and leave the soup on a low heat for a couple of minutes to warm all of the ingredients. Do not let it boil as this will impair the flavours.
- Step 7:
-
Serve the Miso Soup
- Turn off the heat and ladle the soup into individual bowls. Finally, chop the spring onion, add to the bowl and serve. Traditionally Miso soup is eaten at the end of a meal, or as a nutritious breakfast. To enjoy it the authentic way, use chopsticks for the solid ingredients and sip the liquid straight from the bowl.