Frog meat is part of the daily diet out in Thailand’s country side. Grandma prefers to cook her frogs over a clay kiln using coal. These frogs are caught by Grandma out in the rice fields where they can be found underground.
I like frog meat on a stick… because as we all know anything on a stick taste ten times better . Unfortunately frog meat on a strick is more commonly sold in Cambodia. I plan on visiting there in a few more days. Hopefully I can find some at the local food merchant next to my aunt’s house. I’ll be sure to post pics because I know you all want to see what frog on a stick looks like.
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Empty Honeycombs
Image by net_efekt
Raw honey combs, before they get inserted into the hive.
A beehive is an enclosed structure in which some honey bee species of the genus live and raise their young. Natural beehives (typically referred to simply as "nests") are naturally occurring structures occupied by honey bee colonies, while domesticated honey bees live in man-made beehives, often in an apiary. These man-made structures are typically referred to as "beehives". Only species of the subgenus Apis live in hives, but only the western honey bee (Apis mellifera) and the eastern honey bee (Apis cerana) are domesticated by humans.
The beehive’s internal structure is a densely packed matrix of hexagonal cells made of beeswax, called a honeycomb. The bees use the cells to store food (honey and pollen), and to house the "brood" (eggs, larvae, and pupae).
There is no denying that Japanese food is getting more and more popular across the United States. Once a niche ethnic cuisine, Japanese cooking has gone beyond sushi and teriyaki and has become mainstream. Walk down the aisle of many big supermarkets and you will find sushi, sashimi in Japanese bento boxes as eager shoppers and diners load them up in their shopping cart. Other than that, Japanese cooking techniques and ingredients are increasingly adopted by celebrity chefs and cooking professionals alike. Dashi, yuzu, kombuâingredients that were once alien to non-Japanese chefs are now vital components of haute cuisine and fine dining.
As a result of the wild popularity of Japanese cuisine, its ingredients are taking more shelf space in many food stores as more people venture into Japanese cooking at home. I am a huge fan of Japanese food and have been learning and making Japanese food at home. Over the years, I have learned that cooking Japanese food is not hard; in fact, itâs quite easy as soon as you grasp the fundamentals of Japanese cooking: the basic ingredients, the cooking techniques, tips, traditional methods, and preparation. So, to help you learn Japanese cooking, I have put together this page as an overview of the essential ingredients and the cooking tips that define Japanese cuisineâŚ
Ponzu
Ponzu is a fundamental flavoring sauce in Japanese cuisine that oozes umami and great flavor. Made with soy sauce, citrus juice and vinegar, Ponzu has many culinary uses. Every summer, I use Ponzu for my grilled foods, from meats, seafood, chicken to mushrooms and vegetables. Other culinary usage are:
Dipping sauce for sushi, sashimi, gyoza (Japanese) dumpling, shabu-shabu (Japanese hot pot).
Marinade for meat, fish, shellfish, tofu, and vegetables before grilling.
Salad dressing. Use ponzu alone or mix it with mayonnaise, salad dressing/oil for a unique flavor.
Pour-over sauce for meat, fish, shellfish, tofu, and vegetables. I especially love Ponzu with oily fish such as salmon and yellow tail. The citrusy flavor cuts the grease and rids the fishy smell to deliver a cleaner taste.
Flavoring sauce for steamed dishes, for instance: fish, chicken, pork, or tofu.
A good brand of ponzu such as Mizkan AJIPONÂŽ Ponzu can even be used as a soy sauce replacement and delivers amazing and authentic result to many traditional Japanese dishes. The sodium level of Mizkan AJIPONÂŽ Ponzu is also much lower than that of soy sauce (370 mg per tablespoon vs. 920mg), hence reducing the sodium intake drastically.
Dashi
Dashi is the building block of Japanese cookingâ€a fish-based stock made of dried shaved bonito flakes and kombu (seaweed). Itâs used in almost all Japanese dishes, from soups, sauces, to steamed dishes such as chawanmushi (Japanese egg custard). While you can make home-made dashi stock in less than 30 minutes, many home cooks, including those in Japan, are turning to premium quality soup base for convenience because there is dashi in the soup base.
Cooking Tips for Dashi-based Sauces
There are many different types of sauces in Japanese cooking, some are thick while others are watery. If you use a bonito-flavored soup base, for example: Mizkan (Bonito Flavored) Soup Base, you can make various sauces by changing the ratio of water added to the soup base, for examples:
if you add water by 1:8.5 (one soup base and 8.5 water), you can make the soup base for Japanese hot udon or soba noodle.
If you add water by 1:3 (one soup base and 3 water), you can make the dipping sauce for Japanese cold soba or somen noodle.
If you add water byŁ:5 (one soup base and 5 water), you can make the dipping sauce for tempura.
Soup base is also very versatile and can be used as a flavoring sauce for the following:
Teriyaki Sauce for chicken, beef, or salmon
Simmered dishes such as braised shiitake mushroom
Soup base for Japanese hot pots such as nabe
Barbeque marinade for meat, fish, and seafood
Dashi-no-moto (dashi powder) substitute
Mizkan (Bonito Flavored) Soup Base is a magical condiment, one that I stock up in my pantry.
Mirin
Mirin, or fermented sweet wine made from steamed glutinous (sticky rice) is used in many Japanese dishes. Mirin has a mild alcoholic aroma and itâs slightly sticky in the texture. Mirin adds a subtle sweetness to sauces such as teriyaki sauce and sukiyaki sauce. It also enhances the flavor of many simmered dishes.
Mirin is usually added toward the end of the cooking process. When shopping for Mirin, always look for naturally brewed Mirin (hon-mirin) instead of the artificially blended Mirin flavoring (mirin-fuhmi). I like MIZKAN HONTERIÂŽ Mirin Seasoning which is a no alcohol Mirin, which keeps well in the refrigerator, or in a cool place away from direct sunlight.
Rice Vinegar
Rice vinegar is the key flavoring medium in sushi rice, a staple in Japanese cooking. Itâs also widely used in Japanese salad, pickled ginger, and in many dishes to add depth to the overall taste structure of the dish. When shopping for rice vinegar, I prefer rice vinegar which is less acidic or sharp, with a faint aroma of the fermented rice, and pure. Mizkan Rice Vinegar is made from 100% rice and naturally fermented. Itâs mild but tangy, and doesnât have an overpowering taste when used for cooking. Itâs also the preferred brand in the food services industry and Japanese restaurants.
Cooking Tips for Rice Vinegar
When I first started cooking Japanese at home, my Japanese friend shared the following tips with me:
As rice vinegar vaporizes quickly, add it towards the end of the preparation.
The acidic taste of rice vinegar can be used to balance the sodium level (saltiness) in a dish.
Rice vinegar can be used to rid the fishy smell in fish. Add a dash of rice vinegar when you are cleaning fish.
Certain fish tend to have slimy skin. Use rice vinegar to wash it off for easy handling.
Rice vinegar prevents discoloration in food, for example: eggplant. Add a little rice vinegar during the preparation and cooking process will help retain the natural color of the ingredients.
Sushi
When it comes to Japanese cuisine, the first thing that comes to mind is sushi. Rice is the staple in Japanese cuisineâ”every meal is served with rice. As such, rice is vinegared with rice vinegar to create sushi rice, which is the essential ingredient in all sorts of sushi.
If you learn Japanese cooking at home, the very first Recipe that you will attempt is probably how to make great sushi rice. You can refer to my sushi rice recipe where I used a sushi rice seasoning, which is Mizkan Sushi Seasoning. The seasoning is made with rice vinegar and can also be used for Japanese salad (Sunomono) or marinade.
There are a lot more to share about Japanese cooking and this page is barely the start. It will be updated regularly with useful resources and information. In the next six (6) months, I will be sharing many Japanese recipes with you, including the techniques, cooking tips, and the many culinary uses of Mizkan Japanese brand products which reflect its corporate philosophy of âMizkan, Bringing Flavors to Lifeâ to Japanese cooking enthusiasts.
I will help you to stock up your Japanese pantry by taking youâalbeit virtuallyâto the many key retail partner stores where Mizkan products can be found: H Mart, 99 Ranch, Mitsuwa, and more. You can also learn how to cook Japanese seasonal dishes, for example: Japanese grilling and BBQ for summer, and simmered dishes and hot pot in the winter. Whatâs more, you will also have a chance to win BIG as I will be hosting sweepstakes and giveaway.
Itâs going to be fun, so please stay tuned on Rasa Malaysia for new Japanese recipes!
Asian nations have a long and rich culinary tradition. Throughout the vast continent, it can be feasible to see all manner of ingredients and tastes. There’s something unmistakably delicious about certain foods and flavors that capture the imagination of any cook. Dishes from Asian nations frequently satisfy the appetite without an uncomfortable feeling of fullness that one often finds in Western cuisine.
Just about every country inside the continent has its own unique perspective on Asian cooking. Although the customs from different regions can seem really various, their commonality is unmistakable. Those who would like to add some of this exquisite experience to their personal dining can start by incorporating some of the most significant ingredients from Asian cooking into their individual kitchen.
There are a few elements found repeatedly in Asian cooking that are essential to capturing the essence from the cuisine.
Most dishes involve rice, due to the fact it may be the major crop of many Asian nations and is applied in almost every capacity. Not only steamed rice, but rice paper and noodles could be included in a meal.
Tofu is frequently used in vegetarian meals, because it is high in protein. It can be applied heavily in regions with a tradition of Buddhism.
Sauces are important to flavor rice and stir-fry. Soy sauce, oyster sauce, black bean sauce, and fish sauces are effortless to keep on hand.
Tea isn’t only very good for the body; it will be the perfect accompaniment to Asian cuisine.
The island nation of Japan has an illustrious tradition. Their cuisine is full of fish as well as other consumables from the sea. Japanese cooking utilizes noodles made of wheat and other materials much more than other Asian dishes.
To be able to add some Japanese flavor to meal, try utilizing soy sauce or wasabi. Also, Japanese dishes are characterized by their ordered appearance. Sauces, rice, and key courses are all served in their private individual bowls. This could be seen in popular Japanese foods like sushi and tempura.
The Tastes of China
Conventional Chinese food may be rather distinct than what is labeled as Chinese in the United States. A lot of recipes contain big amounts of vegetables like corn, bean sprouts, and shitake mushrooms. Peanuts are also observed in a lot of Chinese foods.
The most distinct part of Chinese dining is the serving style. Food need to be pre-cut into small pieces. Just about every diner really should get a rice bowl, but other foods must be communal to ensure that the diners may pick what they wish to sample with their chopsticks.
Southeast Asian Dining
Although they are typically grouped together, the Southeast Asian countries contain Thailand, Burma, Malaysia, and Vietnam among others. These nations all have their own strong dishes and techniques to bring to the kitchen, but have quite a few similarities.
Cooks who want to capture the flavor of this region ought to look to fish sauces, lemon grass, and spices like turmeric and garlic. These elements are utilized all over this region mainly because of the higher concentration of fishing communities. Most dishes are served with fresh herbs, vegetables and dipping sauces.
1. Make sure you have all the ingredients you need ahead of time.
2. Make sure all the food is cut according to directions before you start. Never try to prepare food while stir-frying.
3. For even cooking, cut all the ingredients the same size.
4. If not following a Recipe, cut all the ingredients into bite-sized pieces.
5. Pre-heat the wok on medium-high to high heat for at least a minute before adding oil. (You may want to skip this step if you have a nonstick pan – it can damage the coating.)
6. Add the oil (up to 2 to 3 tablespoons depending on the dish; peanut, canola or other vegetable oils are good) drizzling it so that it coats both the sides and the bottom of the wok. The oil heats faster this way.
7. Before adding other ingredients, season the oil by cooking a few pieces of garlic and ginger. (Note: you may want to reduce the heat at this point to keep them from burning).
8. If the recipe calls for meat and vegetables, cook the meat first and then set it aside. Add the meat back when the vegetables are almost cooked. This ensures that the meat is not overcooked, and that the meat and vegetables retain their individual flavors.
9. Meat is normally stir-fried on high heat to seal in the juices (individual recipes can differ).
10. Never add more than a cup of meat at a time to the wok. Lay the meat out flat to cook.
11. Remove the meat from the wok when it changes color – for example the redness in the beef is gone. At this point the meat is approximately 80 percent cooked.
12. Stir-fry vegetables according to density, with the densest vegetables being stir-fried first and for the longest time. Denser vegetables such as broccoli, carrots and eggplant require more cooking time than green leafy vegetables such as bok choy.
13. If you’re uncertain about the order in which to stir-fry vegetables, the simplest solution is to stir-fry them separately, one at a time.
14. If possible, wash the vegetables ahead of time to ensure that they have drained and are not too wet.
15. Alternately, if the vegetables are too dry, try adding a few drops of water while stir-frying.
16. When stir-frying meat, wait a few seconds before tossing so that it has a chance to brown; when stir-frying vegetables, begin moving them immediately.
17. When adding sauce to vegetables and/or meat, form a “well” in the middle by pushing the ingredients up the sides of the wok. Add the sauce in the middle and stir to thicken before combining with the other ingredients.
18. Once the dish is completed, taste and adjust seasonings as desired.
19. Serve the stir-fried dish immediately.
20. Finally, a few words about cooking temperatures. Some recipes give instructions on whether to cook a dish at high, medium-high, or medium heat, but others don’t. In Chinese Home Cooking, Helen Chen suggests starting to cook at medium-high heat and then adjusting the temperature up or down as needed on your model of stove. Another option is to have a second burner set on medium heat that you can quickly move the wok to if you feel the food is cooking too fast.
Written by Rhonda Parkinson, copyright 2001, All Rights Reserved
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Chinese Cuisine Recipe File Chinese Cuisine Home Page
Like hardboiling eggs, cooking rice is one of the those things that seems like it should be easy but can turn out to be quite difficult. Here are tips to help your rice turn out perfectly every time.
Need more help? Here are photo instructions showing how to cook rice.
Medium grain rice is also acceptable, but the Chinese use short grain rice mainly for dishes such as congee.
2. Rinse the Rice
brand of rice you are using – but rinsing does remove any starch and excess residue that can cause the rice to turn out sticky or âgummy.â Also, I do find rinsing 2 or 3 times improves the flavor.
3. Cook the rice in a pot with a heavy bottom.
This will give the rice a thinner crust â copper is an excellent choice.
4. Don’t use salt or butter when cooking plain rice
Adding seasonings to rice during cooking kills its natural sweet flavor.
5. Don’t use Stale Rice
If your rice is taking longer than usual to cook, you may want to check how long it has been sitting in the cupboard. Older rice can lose some of its moisture, requiring more water and a longer cooking time than fresh rice.
6. On Nights When You’re in a Rush, Soak the rice in cold water
Besides speeding up the cooking time, this will give the rice a softer, fluffier texture, so if you prefer rice with a firmer texture, save this for nights when you’re in a real hurry.
7. Save Leftover Cooked Rice to Make Fried Rice
Leftover rice is perfect for making fried rice. Just be sure to follow food safety instructions for storing cooked rice â cool down and refrigerate the rice as quickly as possible, within a maximum of 1 1/2 hours (if necessary, divide the rice into separate dishes to help cool down more quickly).
8. Don’t use Instant or Precooked Rice
Large bags of long grain white rice are available in Asian markets and most supermarkets – Dragon King is a good brand.
For a bit of variety, try one of the scented rices such as jasmine or basmati. Just remember that the amount of water required and the cooking time will be different than for other types of long grain white rice.
More… Have trouble with fried rice sticking to the wok or frying pan when you cook it? Check out the discussion on our forum.Â
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How to Cook Chicken
Whether you’re a novice chicken chef, or you’re looking for something new, here’s the ultimate guide on how to cook chicken.
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Question: Cooking With Olive Oil – Can Olive Oil Be Used For Stir-frying?
Answer: You bet! Cooking with olive oil, harvested from olive trees in Mediterranean countries such as Spain and Italy, can increase the health benefits of stir-frying. The United States Food and Drug Administration has announced that olive oil may reduce the risk of coronary heart disease. Like green tea, olive oil is thought to lower the level of LDL cholesterol, the Âbad cholesterol that can clog arteries. The FDA report states that only two tablespoons a day may be enough to lower cholesterol levels. This is because olive oil is high in monounsaturated fat, but low in saturated and polyunsaturated fat.
What kind of olive oil is best?
There are three grades of olive oil: extra-virgin, virgin and olive oil (this last grade is also called pure olive oil). For stir-frying, itÂs best to stick with olive oil, and stay away from the extra-virgin and virgin grades. Standard olive oil goes through a more rigorous refining process than extra-virgin and virgin olive oils. This gives it a higher smoking point, meaning that it can take the high heat needed for stir-frying.
Deep-frying is another story. The smoking point of olive oil varies between 375 and 400 degrees Fahrenheit (190.5 to 200 degrees Celsius), which can be a little low. You may want to stick with other types of vegetable oil, such as canola, or peanut oil for deep-frying. But feel free to use olive oil whenever youÂre preparing your favourite stir-fry dishes.
Here are a few stir-fry recipes using olive oil for you to enjoy:
Soy Sauce Chicken With Shiitake Mushrooms
Spring Beef on Egg Noodles – beef and noodles topped with toasted sesame seeds
Simple Snow Peas Stir-fry
Easy Oyster Sauce Chicken
Italian Style Tofu  Protein-rich tofu takes the place of pasta in this fusion dish
And Also
.
Asian Coleslaw With Tangy rice Vinegar Dressing  not a stir-fry, but an example of extra-virgin olive oil being used in a dressing.
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This is the popular Chinese restaurant dish featuring stir-fried green beans. It comes from the Szechuan region in western China, and like many Szechuan dishes, is highly seasoned. The secret to making Chinese green beans is a cooking technique called âdry-frying” (gan bian) â frying the green beans until the skin starts to “pucker” and turn brown. This makes them extra tender. You can prepare this dish using green beans (also called string beans or snap beans), haricots verts, or Chinese longbeans (pictured in the photo). Serves 4.
Ingredients ⢠1 lb green beans, haricots verts or Chinese longbeans ⢠1 tablespoon garlic, chopped ⢠1 tablespoon ginger, chopped ⢠2 scallions (spring onions, green onions), white parts only, finely chopped ⢠1/2 teaspoon chili paste ⢠1 tablespoon dark soy sauce ⢠1/2 teaspoon sugar ⢠1/4 teaspoon salt, or to taste ⢠Pepper to taste, optional • 2 tablespoons vegetable or peanut oil for stir-frying, or as needed
. Unfortunately frog meat on a strick is more commonly sold in Cambodia. I plan on visiting there in a few more days. Hopefully I can find some at the local food mer
