Panko (Japanese bread flakes)
Strictly speaking, panko isn’t even crumbs the way bread crumbs are understood by the English-speaking world. They are light and airy flakes.
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Crispy fried shallots and garlic
Sprinkling crispy fried shallots and garlic over cooked food before serving isn’t merely about aesthetics. They add flavor, texture and aroma that give panache to many …
Nasi goreng (Indonesian fried rice)
A sweet-sour fried rice popular not only in Indonesia but in Malaysia, Singapore and Brunei as well, nasi goreng derives its flavor, aroma and color from kecap manis, …
Sichuan (Szechuan) pepper
Black pepper is Piper nigrum. Sichuan pepper is either red (Zanthoxylum simulans) or green (Zanthoxylum schinifolium), it is not hot, but it leaves a numbing and tingling …
Anise (aniseed) and star anise are different spices
Anise / aniseed is Pimpinella anisum. Star anise is Illicium verum. Their flavor and aroma are similar to licorice. Can they be used interchangeably in cooking?
Sesame cheese balls
Balls of dough made with glutinous (sticky) rice flour, sugar and water are stuffed with cheese, rolled in sesame seeds and deep fried until golden.
Fermented fish sauce: how it is made and used in cooking
We call it patis in the Philippines. According to Encyclopedia Britannica, it is nam pla in Thailand, nuoc mam in Vietnam, nam pa in Laos, tuk trey in Cambodia, …