Author: Chef M

Tempura is an example of both foreign influence and local adaptation, as this style of cooking was introduced by Portuguese traders and then refined by Japanese chefs. The main difference between tempura and Western-style deep-fried foods is the lightness of the batter coating and the lack of greasy oil left on the foods. The consistency of the batter, the quality of the oil, and a proper frying temperature all are important factors in yielding this quality.

Rolled sushi is probably one of the most recognizable Japanese preparations for most people in the United States, where sushi restaurants have become extremely popular. This recipe makes a traditional roll, in which the chosen seafood items are placed in the center of the rice. It is very common in the United States for the fish to be compressed onto the exterior of the rolls as well, to show the vivid colors of the chosen seafood items.

This main component of Japanese cooking is used to cook vegetables and make soups, and it is the base of many sauces as well. Without it, the overall taste of Japanese cuisine cannot be fully appreciated. The konbu and bonito can be reserved to make a second stock called niban dashi that has a more subtle flavor.

Rice and seafood are central components of the cuisine in the south, and rice-wrapped and steamed dishes are common in Cantonese cooking. This recipe utilizes these two in a simple preparation that highlights the quality of the shrimp.

Fried rice is one of the well-known preparations in Chinese cooking, and many variations exist. This recipe is in the style of Yangzhou. Depending on the size and thickness of your wok, this recipe may be best prepared by dividing it in half and making it in two batches to ensure that the ingredients are stir-fried and do not stick to the bottom of the wok.

This appetizer is packed with flavor and makes an excellent buffet starter; it can be completely assembled and refrigerated beforehand, and simply unwrapped and served when needed. In Laos or Thailand, this would be eaten as a snack and the wrapping may be any number of leafy greens.

Salads are a common part of the diet of Southeast Asians, but the salads are often different from what most of us might imagine. It is very common to dress all sorts of foods with a highly flavored mixture that contains sweet, sour, salty, and spicy tastes. The dressing used in this salad could be adapted to many other salads as well.

This is a very popular dish, served in areas of the United States in which there are Vietnamese or other Southeast Asian populations. There are many variations of the broth and noodle combination, but the garnishes virtually always stay the same.