Sunday, July 14, 2013

Asian Cooking: Helpful Information from Scotty Harris

“I would like to thank everyone who joined me on July 13 at An Chau Asian Market, 3360 Baliey Ave., as part of the tour sponsored by Slow Food Buffalo Niagara and the International Institute of Buffalo. I hope everyone found the event informative and enjoyable. I know the owners of An Chau were thrilled to see so many new faces.

Scotty Harris at An Chau Asian Market

As promised, here are some helpful links to assist you in continuing your adventure in the wonderful world of Asian food.

The following are some sites with helpful information about the various ingredients used in Asian cuisine:

Chinese: http://www.china-family-adventure.com/chinese-food-ingredients.html

Japanese: http://www.savoryjapan.com/ingredients.html

Korean: http://www.maangchi.com/ingredients

Thai: http://www.thaifoodandtravel.com/

Vietnamese: http://www.vietworldkitchen.com/

Asian: http://www.ming.com/food-and-wine/ming.com-guide-to-asian-ingredients.htm

Asian: http://asiasociety.org/lifestyle/food-recipes/food

The reference books mentioned were:

Bruce Cost: Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

Ken Hom:Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

You can find a link to Andrea Ngyuen’s “Asian Market Shopper” app here.

My Buffalo Rising article on fish sauce can be found here. My blog post on Red Boat fish sauce and a link to Andrea’s recipe for nuoc cham is here.

And as an extra bonus, especially for those who bought a jar of tamarind chilli paste, I also give you a link to my recipe for really great Thai inspired dressing.

Thank you all again for coming, and remember life’s too short to eat bad food.”

For more of Scotty’s cooking insights, follow his blog Cooking in Theory and Practice.

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