Panang Curry

Panang curry is different from most other Thai curries in that the liquid doesn’t “drown” the protein (as is the case with green curry or masaman curry). The amount of liquid here is relatively little, so it is served in a wide shallow dish, not a deep bowl. So you might see that in terms … Continue reading

Gaeng Pah

This is not a dish that is familiar to non-Thais, and that’s probably because most westerners just don’t have the heat tolerance for it– it’s one of the most spicy dishes in Thai cuisine. Gaeng Pah translates to jungle curry, and “jungle foods”, even for the Thais, are something for the brave. If you ever … Continue reading

Gaeng Som

Gaeng Som, unlike its descriptive English name of Thai Sour Curry, is a great dish that showcases a balance in three dominant flavours — sour, salty, and sweet. The key is that none of these three flavour overshadow the other, so the balance is perfectly equal. Yes, it is also spicy, but the better Gaeng … Continue reading

Parfait

In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. A parfait contains enough fat, sugar, alcohol and/or to a lesser extent air to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment. The … Continue reading

Sauce Bordelaise

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.  

Sauce Robert

Sauce Robert is a mustard brown sauce. It is used for roasts, braised pork, pork chops, boiled beef, broiled chicken, turkey or any hot meat leftovers. This sauce is derived from a basic brown sauce.  

Tempura Batter

Nobu’s tempura batter recipe is simple and straight forward. Not just reserved for prawns and vegetables, Japanese style, this would even be good for traditional British fish and chips.

Snapper With Fried Garlic Vinaigrette

Chef Gerard, who opened Bocadillos, serves this simple spanish dish at his Basque-inflected restaurant. Special thanks to the staff at the San Francisco Chronicle for the opportunity for me to test this recipe.
Page 1 of 3123