Tori Saka Mushi No Goma – Japanese Sake Steamed Chicken in Sesame Sauce / Japansk Sakedampet Kylling I Sesamfrøsaus

A Japanese chicken recipe found in “Asia – En Kulinarisk Reise”
(A Culinary Voyage) published by Grøndahl Dreyer in 1987

tori saka mushi no goma - japansk sakedampet kylling i sesamfrøsaus_post

The fine flavor combination of sake (rice liquor) and goma (sesame seeds) gives a real flair to the tender chicken meat. For the sauce used ground, toasted sesame seeds or the Middle Eastern tahini paste. You can also use peanut butter, although this ingredient is not quite as authentic.

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

Pazun Ngabuang Kyaw – Burmese Shrimp Balls / Burmesiske Rekeboller

A Burmese speciality found in “Asia – En Kulinarisk Reise”
(Asia – A Culinary Voyage) published by Grøndahl Dreyer in 1987

pazun ngabuang kyaw - burmesiske rekeboller_post

These small balls are usually eaten as a side dish to mohinga, but are also served as a snack or as side dish with other dishes. They can also be made with fish.

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

Asam Ayam – Malaysian Chicken with Tamarind / Malaysisk Kylling med Tamarind

A chicken recipe found in “Asia – En Kulinarisk Reise”
(A Culinary Voyage) published by Grøndahl Dreyer in 1987

asam ayam - malaysisk kylling med tamarind_post

000_england_recipe_marker_nytraditional badge ethnic speciality_flat000_norway_recipe_marker_ny

tamarindTamarindus indica is probably indigenous to tropical Africa, but has been cultivated for so long on the Indian subcontinent that it is sometimes also reported to be indigenous there, where it is known as imli in Hindi-Urdu. It grows wild in Africa in locales as diverse as Sudan, Cameroon, Nigeria and Tanzania. In Arabia, it is found growing wild in Oman, especially Dhofar, where it grows on the sea-facing slopes of mountains. It reached South Asia likely through human transportation and cultivation several thousand years prior to the Common Era. It is widely distributed throughout the tropical belt, from Africa to South Asia, Northern Australia, and throughout Oceania, Southeast Asia, Taiwan and China.

Culinary uses

The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption.

tamarind2

The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts, as a jam, blended into juices, or sweetened drinks, sorbets, ice creams and other snacks. In Western cuisine, it is found in Worcestershire sauce. In most parts of India, tamarind extract is used to flavor foods ranging from meals to snacks, and tamarind sweet chutney is popular in India as a dressing for many snacks. Tamarind pulp is a key ingredient in flavoring curries and tamarind rice in South Indian cuisine. Across the Middle East, from the Levant to Iran, tamarind is used in savory dishes, notable meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang.

A traditional food plant in Africa, tamarind has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. In Madagascar, its fruits and leaves are a well-known favorite of the ring-tailed lemurs, providing as much as 50% of their food resources during the year if available.

Hokkaido Milk Bread / Hokkaido Melkebrød

A classic Asian bread recipe found on food52.com
Hokkaido Milk Bread_food52_post

traditional badge asian_flatMilk bread is a staple in Asian bakeries. It’s a pillowy-soft, sweet, and fragrant enriched bread made with cream and a special roux-like paste called tangzhong, which adds structure to the crumb to yield an especially fluffy, cloud-like texture.

000_recipe_eng000_recipe_nor

Baked Crab Rangoon / Innbakt Krabbe Rangoon

A classic Chinese recipe found on food.com
Baked Crab Rangoon_food-com_post

These Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious!

000_recipe_eng000_recipe_nor

Lachha Parathab – Indian flatbread / Indisk Flatbrød

A great recipe from the Punjab region found on Sailusfood.comLachha paratha_sailusfood_post

Lachha paratha is a popular Indian flat bread that’s flaky with mutiple layers, crisp on the outside with soft interiors. Usually prepared with whole wheat flour or atta, this layered paratha has its origins in Punjab and is also known as lachedar paratha.

000_recipe_eng000_recipe_nor

Chinese Casserole With Bean Sprouts / Kinesisk Gryte Med Bønnespirer

A far eastern recipe found on “Gryteretter” (Casseroles)
published by Hjemmets Kokebokklubb in 1984
401_kinagryte med bønnespirer_post

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds Tuesday[4]TuesdaysTable copyTreasure Box Tuesday[4]

Chop Suey

A recipe from “God Mat Fra Hele Verden” (Delicious Food From The Whole World) published by Schibsted in 1971

chop suey_post
Chinese food is not, as many believe, strong and spicy. It is mild, tasty and light. Typically Chinese dishes can be otherwise characterized in that all the ingredients are small and finely cut and mixed with a sense of what goes well together what flavour and colour are concerned. Incidentally texture also plays a big role, there is always something to “chew” on Chinese food. The vegetables are never too much cooked and thick sauces does not exist. Sauces are thickened lightly with potato starch to provide a smooth and light sauce. The Chinese always use oil for frying, preferably peanut oil or sesame oil. Chinese or Japanese soy, which is black and salt, are an indispensable seasoning, as is ginger. Chinese food should never be left to simmer long, but be cooked quickly and served fresh.

000_recipe_eng000_recipe_nor

See this and lots of other delicious recipes on:
Tickle-My-Tastebuds-Tuesday5TuesdaysTable copyTreasure-Box-Tuesday5

Related articles