and Galangal Cookbook
Review by Debbie Mazo
No longer just a bowl of noodles, Asian cuisine has taken the forefront
on the menus of some of the finest food establishments across the country.
With its healthy orientation and tremendous versatility, Asian cuisine
is making quite a stir as it moves into mainstream dining.
If you want to go to the source, check out the Lemon Grass and
Galangal Cookbook dedicated to enlightening Web users about the
diverse cuisine of Southeast Asia.
Start your visit by introducing yourself to the history of Southeast
Asian cuisine. Here, you'll discover that the original cuisine of the
Southeast is considered to be the peasant cuisine of Thailand dating
back to at least 3000 BC. As this cuisine has spread, it has been influenced
by ideas coming from Northeast and Southwest Asia and, more recently,
the cuisine of Western Europe.
Before you explore the extensive recipe collection, check out the
Notes link for information on equipment, ingredients, and measurements.
This section fills you in on the most important piece of cooking equipment
in Southeast Asian cooking, the wok, including types of woks, how to
prepare a new wok for cooking, and wok tools. It also explores some
of the key ingredients used in Southeast Asian cuisine like curry pastes
and powders, chili paste, and coconut milk.
Now that you're ready for some new taste sensations, you can sample
the intriguing recipes organized by country of origin. For an explosion
of flavor, sight, and smell, try the Thai selections. Start with Miang
Yuan salad rolls as your appetizer and follow with a stir fry chicken
dish, Gai Pad King. Or, try some Indonesian specialties like Opor Oyam
(Chicken in Coconut Milk) or Rujak (Spicy Fruit Salad).
If you come across any unrecognizable words, you can always browse
the detailed glossary which includes complete definitions for most of
the ingredients used in Southeast Asian cooking. It's here in the glossary
that you'll find definitions for both lemon grass and galangal: two
flavors which make the cuisine of this area unlike any other region
of the world.
About the Writer
Debbie Mazo is a writer
and editor based in Vancouver, Canada. She currently specializes in
technical and marketing materials, but is also pursuing opportunities
in food journalism.
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