Anthony Bourdain from No Reservations TV show takes on an ant egg omelet.
Jul
10
A short clip from No Reservations from the Travel Channel with Anthony Bourdain showing a market in the remote area of Laos. A trip is not complete without tasting the local breakfast dish of Khao Piak or Lao noodles soup.
Jul
9
Cooking with Kai, how to make Pad Thai with tofu.
Ingredients:
2 cups rice noodle (soak in warm water for 15 minutes and then drain)
1 clove garlic (minced)
2-3 shallot (thinly slice)
2-4 oz tofu (sliced)
1-2 tbsp fish sauce
1 tbsp sugar
1-2 tbsp tamarind sauce or vinegar
1-2 tbsp dark or lite soy sauce
1 green onion (sliced)
1/2 cup beansprout
For complete instructions, please view the posted video recipe.
Jul
5
How to make Thai chicken basil stir-fry or Gka Prow Gkai, a recipe by Rachada Mahamontri, from SBS Food Safari show.
This recipe is for one of the favorite dishes of the Thai people. The chicken can be substituted with pork, beef, squid, shrimp or seafood. This dish is often served at breakfast with a deep-fried egg, sunny side up, on top. One particular favorite is to make it with ground pork and lots of Thai chillies. Make sure you use Holy Basil,, as it goes especially well with pork.
Ingredients
2-3 tbsp peanut oil, for stir-frying
10-12 cloves garlic, finely chopped
2-3 shallots, thinly sliced
500g boneless chicken thighs, cut into small pieces
10 Thai chillies, cut into very thin rounds
2 small kaffir lime leaves, finely shredded (optional)
2-3 tsp black soy sauce (the semi-sweet kind), or to taste
2 tbsp fish sauce, or to taste
1 cup fresh Thai holy basil, or Thai sweet basil leaves
and flower buds
Dash of ground white pepper
Jul
3
How to make Japanese Saikyo Yaki, a recipe from SBS Food Safari show. Hundreds of years old, this versatile marinade can be used for fish, poultry or beef.
Ingredients
4 fillets sea perch
1 cup saikyo miso
1 tbsp cooking sake
2 tbsp mirin
1 tbsp ginger, grated
½ clove garlic, grated
2 tbsp grapeseed oil
Jul
1
How to make Shanghai style stir-fry eggplant with garlic and soy sauce, recipe by Chris Yan, from SBS Food Safari show.
Ingredients
500g Japanese eggplant (also known as Lebanese)
5 tbsp oil
1 large red chilli, roughly cut into chunks
2 cloves garlic, bruised
200ml water
3 tbsp dark soy sauce
1 tbsp sugar
2 tbsp water, extra