Posts Tagged ‘asian cuisine’

The Magic Of Fresh Coriander

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People either love cilantro or loathe it. Those in the latter camp often describe its flavour as soapy, while those in the former rhapsodize about its floral, delicate citrus tones and bright aroma. This post is for you, the unabashed cilantro lover. It is August, the time of year for this lovely annual herb to manifest its destiny in the form of fresh coriander seeds.  Continue »



How Yuba doing?

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Although Yuba has been in use in China, Japan and Korea since the fifteenth century, it is one of those ingredients that is gaining popularity in Toronto and popping up more and more in  restaurants that serve a plant-based cuisine. And for good reason. Continue »



Mellow Pomelo

 

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Does size matter? When it comes to the citrus world, yes, it does. Members of the Rutaceae family, which includes oranges, grapefruit, lemons, limes, calamansi and many more can all trace their lineage back to their granddaddy, the biggest and baddest member of the clan, the pomelo. Continue »



D.I.Y: Sichuan Chili Oil

 

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Toronto is blessed with dozens and dozens of Chinese restaurants, and in almost all of them you will find that indispensable condiment, Sichuan chili oil. The recipes may vary slightly from restaurant to restaurant, as each establishment will have its own, treasured recipe, but the heat, aroma and flavour are unmistakable; so good that you might want to sneak some home! No need for that, though. Why not make your own? Continue »



The Spice of Life: Five Spice Powder

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Five spice powder is a great spice blend to have handy, it’s amazing how just a teaspoon or so worked into a recipe completely changes the complexion of a meal. Five spice powder is more than the sum of its parts. Blended together the aromatic, somewhat floral spices become a small tight orchestra of flavours. Familiar yet exotic, the intoxicating aroma and flavour is sometimes hard to place, like a favourite character actor that you recognize but can’t name; whoever he is, he’s killing it. Continue »