Asian Food and Cookery

Asian Food and Cookery


Welcome to my pages on Asian Food and Cookery.  My name is Liz Canham and I love cooking, particularly Indian food. I find nothing more satisfying than grinding fresh spices, frying onions and garlic, grating fragrant ginger and ending up with a wonderful curry or stir fry. If I don’t have time for creating something complex, I just open my cupboard and select a few spices to sprinkle on a boring chicken breast or a plain pork chop, transforming it into something exotic. Ground cumin, coriander and a pinch of chilli powder can make all the difference between a dull meal and an exciting one.

As you browse the site, you will find pages filled with articles containing information on ingredients, cooking equipment, serving dishes, preparation and anything else relating to Asian food, taking us all on a journey through the region and its cuisines.… Continue reading


Philippine recipesThis most traditional of Philippine recipes is usually made with pork but you can use chicken if you prefer. Don’t confuse this recipe with the Mexican version.

Pork (or Chicken) Adobo
Serves 6


  • 750g pork shoulder, cut into cubes
  • 80ml vinegar
  • 2 tbsp soy sauce
  • 1 tsp salt
  • 3 cloves garlic, crushed or finely grated
  • 1 bay leaf
  • ¼ tsp pepper
  • 1 tbsp sugar
  • 120ml water
  • 2 tbsp oil for frying


Mix the pork, vinegar, soy sauce, salt, garlic, bay leaf, pepper, sugar and water in a ceramic or plastic bowl and leave to stand for at least half an hour.

Transfer the mixture to a saucepan, bring to a simmer and cook, covered, for one hour or until the meat is tender then drain over a bowl and reserve the sauce.… Continue reading



When I first ate Chinese food in the UK in the 1970s, it was really quite unappealing. Everything came in a gloopy sauce and seemed to taste the same, due to the overuse of monosodium glutamate, supposedly a flavour enhancer but in reality, nothing of the kind. Then in the 1980s a new breed of Chinese restaurant arrived (at least it took that long to reach the provinces) which provided lighter, tastier Chinese cooking demonstrating regional differences. There was one drawback, however, which was that this new type of restaurant was much more expensive than the original cheap ‘n tasteless ones. Consequently, I thought how nice it would be to cook Chinese food at home but I had no idea where to start until BBC TV came to my rescue in the shape of Ken Hom, the USA-born chef of Cantonese parents.… Continue reading


Diwali, the Hindu Festival of Lights is nearly here and Hindus everywhere like to gather with family and friends and eat plentifully. Here are some easy Diwali dishes for you to try.

Coconut and Vegetable Dal

This Diwali recipe can be made as a main course or as a side dish to a chicken or meat curry for non-vegetarians.


  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 4 tbsp hot curry paste
  • 225g sweet potatoes, cut in 2cm cubes
  • 400ml vegetable stock
  • 200g broccoli and/or cauliflower, divided into florets
  • 1 can green lentils
  • 1 red pepper, sliced
  • 50g block creamed coconut
  • , crumbled
  • 125g fresh spinach leaves
  • 200g natural yogurt


  1. Heat oil in a large heavy-bottomed pan and fry the onions until golden then add the curry paste (you can use more or less of this if you don’t want the dal too hot) and fry for one more minute.
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KoreanFantastic Korean RecipesFantastic Korean Recipes

If you want to cook some fantastic Korean recipes then The Korean Table: From Barbecue to BibimbapKorean Table by Debra Samuels is the book for you. Even if you are a complete novice, this book is so easy to follow that you’ll soon be cooking Korean food like a native. Actually, the recipes have been slightly Westernised to include more readily available ingredients but one reviewer had lived in Korea for three years and found that the food resulting from the recipes were just like she’d found there.

Another reviewer said that the book helped her to find her way round her local Korean market in Los Angeles. If you aren’t lucky enough to live somewhere with a large Korean community and therefore don’t have the produce readily available, at the back of the book you’ll find some websites where you can order ingredients online, so there’s no excuse for not giving these fantastic Korean recipes a try.… Continue reading


Indian Food as Part of a Weight Loss Regime

Most people think that you can’t possibly eat Indian food, if you’re on a slimming diet. That’s a fair statement if you always eat Indian food in restaurants, because many traditional Indian recipes involve either deep frying or the use of ghee (clarified butter). However, if you cook Indian food at home, it can easily form part of a weight loss regime, just the same as any other food. You just need to follow a few simple general rules.

– Avoid altogether recipes which involve deep frying.
– If you need to seal meat before braising it for a curry, use a good non-stick pan and a spray bottle with sunflower or vegetable oil in it.… Continue reading


Buying A Korean BBQ Grill – What You Need To Know

Author: Lewis Theakson

There are plenty of reasons to want a Korean BBQ grill sitting in the middle of your table. Enjoy the great sensory pleasure that comes from the spicy flavors, the combination of the smells, the texture of the food, and the great fun it is to create your own Korean food sensation. For a long time, it was quite dangerous to have this type of set up in your home.


The first thing you want to look at is in the actual usability of the BBQ grill. It isn’t going to do much good if the grill is going to be unsafe or frustrating to use.… Continue reading


Buddha’s Stir-Fried Vegetables Recipe

Chinese Food Made Easy

This recipe for stir-fried vegetables comes from Ching-He Huang’s wonderful book, Chinese Food Made EasyChinese Food Made Easy so I’m sure you’ll enjoy it along with any of her other recipes that you try.  If you can’t get some of the mushrooms, substitute any wild mushrooms or other vegetables.

Serves 2


1 tbsp groundnut oil
2 dried Chinese mushrooms, pre-soaked in cold water for 20 minutes, drained and sliced
1 small carrot, sliced
1 handful of mangetout
1 small handful of deep-fried dofu (bean curd)
1 small handful of dried wood ear mushrooms, pre-soaked in hot water for 20 minutes and drained
1 small handful of baby corn, sliced
1 small handful of bean sprouts
100ml hot vegetable stock
2 tbsp light soy sauce
2 tbsp vegetarian oyster sauce
1 tsp toasted sesame oil
1 large spring onion, sliced
1 tsp cornflour blended with 1 tbsp cold water
1 small handful of raw enoki mushrooms
Steamed jasmine rice to serve

  1. Heat a wok over a high heat, add the groundnut oil and stir-fry the Chinese mushrooms until the fragrance is released.
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Grassfed Organic Ghee 7.8 Oz

Grassfed Organic Ghee 7.8 Oz

  • Grassfed & USDA Certified Organic – Made in USA
  • Gourmet quality – using cow’s butter in springtime thru the fall
  • Traditionally made, on Full or Waxing Moon
  • Made From Non-homogenized Milk
  • A fifth-generation, family-owned ghee business…since 1889

Golden colored Ghee is prepared by melting and simmering butter until all the water evaporates and the milk solids settle at the bottom.  The remaining butter oil is very stable, giving it a high smoke point which makes it an excellent choice to use for frying and sautéing and it can be stored without refrigeration for up to a year.  Grassfed Organic Ghee is rich in nutrients, including healthy fat soluble vitamins which aid in the absorption of nutrients in the foods.… Continue reading


Authentic Thai Curry Paste Recipes

You probably know that there are red, green and yellow Thai curry pastes, so here are recipes for all of them.

Authentic Thai Green Curry Paste Recipe

2 tsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
8 fresh green chillies, seeded and chopped
3 shallots, peeled and chopped
4 cloves garlic, peeled and crushed
3 coriander roots, chopped
2.5cm piece galanga, peeled and chopped
2 stalks lemon grass, chopped
2 kaffir lime leaves, chopped
2 tsp shrimp paste
2 tbsp chopped fresh coriander leaves

Toast the coriander and cumin seeds in a dry frying pan then crush with the peppercorns. You can use a pestle and mortar but using an Electric Coffee and Spice GrinderSpice Grinder is much easier.… Continue reading


Ice TelerIce Teler – Indonesian Beverage

Ice teler is a favorite bev­er­age in Indone­sia almost sold in every stall on side­walk, sim­ple and quick to make and here is the recipe.





  • 1 Avo­cado, spooned out its meat.
  • 1 young coconut, spooned out its meat
  • 5 jack­fruit fruit, sliced in small pieces
  • 10 grams can­died kolang kaling (or attap fruit), sliced long
  • 600 ml of milk
  • 125 g sugar
  • 2 pieces of pan­dan leaves
  • 6 tbsp coco­pan­dan syrup
  • 5 tbsp con­densed milk
  • Shaved ice as necessary


  1. Boil coconut milk, sugar and pan­dan leaves. stir and lift
  2. Pre­pare a bowl, enter the avo­cado young coconut, jack­fruit, coconut milk and Kolang kaling
  3. Add shaved Ice coco­pan­dan syrup and sweet­ened con­densed milk .
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