How to Make Vegan "Fish" Sauce: 3 Recipes Tested

How to Make Vegan "Fish" Sauce: 3 Recipes Tested

The first time I wrote about fish sauce was for the Thai Glass Noodle Salad (Yum Woon Sen) recipe. It's difficult to talk about Southeast Asian food without talking about fish sauce. Made with anchovies fermented in salt, fish sauce is a staple condiment in Thai, Vietnamese, Cambodian, Burmese, and Lao cuisines. 

I also mentioned vegan fish sauce in that post and promised that I will explore the subject further. So here we are! I tested three vegan fish sauce recipes, used them to make the same Thai glass noodle salad, and took tasting notes. In the process, I learned a few things about umami ingredients, lessons that are valuable for everyone, vegan or not.

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Step by Step: How to Make Dried Orange Peel

Step by Step: How to Make Dried Orange Peel

The addition of dried orange peels in dishes gives it an inviting citrus aroma. You can buy the dried peels (known as chen pi) from Asian herbal stores but I've decided to make my own from the mandarin oranges I've been gobbling. Peels from different citruses will, of course, give different flavors. I used mandarin because it's in season now and the peel is usually thinner with less of the bitter pith (the white spongy layer between the fruit and the skin). 

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Step by Step: How To Make Tamarind Paste

Step by Step: How To Make Tamarind Paste

Many Southeast Asian dishes just wouldn't be the same without the fruity and citrusy sweet-sour flavor of tamarind, although I've used lime juice as a substitute during desperate times. The tamarind commonly used in cooking comes from the seed pods of the tamarind tree that can usually be found in pod form, as a hard block of pulp, as a concentrate, or in a powder form.

Tamarind concentrate and powder may present themselves as attractively convenient but I find the best results to come from making tamarind paste from the tightly packed pulpy block (preferably seedless), which is usually available at Asian stores and storable in the refrigerator for quite a long time. Based on my experience cooking in Malaysia, online research and trials at home, this is how you can prepare tamarind paste.

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Step by Step: How to Make Rainbow Cauliflower Rice [Video]

Step by Step: How to Make Rainbow Cauliflower Rice [Video]

We can make cauliflower rice. Or we can make RAINBOW cauliflower rice! All we have to do is use the different varieties of cauliflower. There's the classic white that we're most familiar with. Then there's orange cauliflower, which has a higher content of beta carotene and Vitamin A, and there's the purple kind, which gets its unique hue from the antioxidant anthocyanin. There's also the striking green romanesco with its stunning pine cone shape. Talk about getting your colorful nutrients! No wonder we are encouraged to eat the rainbow. 

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