Stir Fry Technique III: Ten Steps to Better Tofu From a Wok

Following my post Stir Fry Technique: Ten Steps to Better Wok Cookery, I wrote a post specifically dealing with chicken, Stir Fry Technique II: Ten Steps to Better Chicken From a Wok. When I wrote that post, there were many requests for a similar post about tofu, so finally, after much trial and error, testing […]

Stir Frying Tofu Part I: Choose Your Tofu Wisely

Finally, I am getting around to writing about how to successfully stir fry tofu. But before I launch into my Ten Steps to Better Tofu from a Wok post, let’s talk more generally about our main ingredient. High in protein and low in fat, tofu is an ancient vegetarian food product made from ground up […]

Cooking the Soul Food of Vietnam: Kho

From what I have read and heard from Vietnamese friends, kho dishes are -the- comfort foods of their cuisine. This fairly broad category of dishes consist of braises, either long or short-simmered, which are primarily seasoned with nouc mau and fish sauce. These two sauces combine and cook down into a thick, gooey dark russet-brown […]

What To Do With Nuoc Mau: Stir-Fried Chicken with Lemongrass and Chilies

Now that I have about a cup or so of dark bittersweet delishousness in my fridge, I have to cook with it. While kuo dishes–braised dishes with gooey reddish brown salty-sweet sauce are one of the main uses of nuoc mau in the Vietnamese kitchen, the first recipe I tried was a stir-fry. Like I […]

The Essential Vietnamese Sauce: Nuoc Mau

It looks rather like sorghum molasses, or espresso with a swirled froth of reddish gold crema on top. But it is neither of these things. It is dark, it is deep, it consists of two ingredients, and while it is simple to make it is not easy. And, it is an essential component to many […]

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