Hillbilly Fried Rice

So we come to it. The fusion dish to end all fusion dishes.

Stir Fry Technique: Ten Steps to Better Wok Cookery

Last week, I received an email from a reader that made me stop and think. She asked a simple question, and in answering it, I realized I should make the whole thing public, because it is the kind of question that other people may be pondering when they read my recipes. Persimmon of Notageek wrote: […]

Morganna’s Recipe: Umami Chicken, Mushrooms and Gai Lan

Just after I started this series of posts on the topic of “the fifth taste,” Morganna came up to me and said, “Mom, can I make dinner tonight? I had an idea for a recipe.” “What do you want to make?” I asked. “I want to stir fry chicken with fermented black beans, black mushrooms, […]

Umami From the Oceans of Asia

I think it may be the strong use of feremented condiments, sauces and flavor enhancers in Asian foods that first grabbed my attention. Of course, I didn’t have the knowledge to articulate that thought–I just was of the opinion, from the first taste, that Chinese food was “damned good,” and that I needed some more. […]

Got Umami? Soybean Ingredients of the East

Believe it or not, I did not grow up eating Asian foods. I was in high school before I ate at a Chinese restaurant. Thirteen years ago or so is when I had my first taste of Thai food. Korean–that was around a decade ago. Japanese and Indian–I started eating those regularly about a decade […]

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