Introduction: Bang Bang Chicken takes its name from the traditional method of pounding poached chicken with a small wooden bat (bang bang) to tenderise and shred it before dressing, a Sichuan classic balancing nutty sesame sauce with numbing chilli oil. Cultural Background: Bang Bang Chicken takes its name from the traditional method of pounding poached […]
Introduction: Zhajiangmian is a beloved Beijing noodle dish topped with a rich, savoury fermented soybean paste and minced pork sauce, traditionally tossed tableside with fresh cucumber and bean sprout garnishes for a satisfying midday meal. Cultural Background: Zhajiangmian is a beloved Beijing noodle dish topped with a rich, savoury fermented soybean paste and minced pork […]
Introduction: A simple, refreshing tomato, onion and cucumber salad that appears alongside grilled meats and rich stews throughout Chad, offering a cooling contrast to the heat of the climate and the richness of many main dishes. Cultural Background: A simple, refreshing tomato, onion and cucumber salad that appears alongside grilled meats and rich stews throughout […]
Introduction: This crunchy, nutty salad reflects the deep importance of groundnuts (peanuts) in Central African cuisine, pairing crisp cucumber with a light peanut dressing for a simple side that balances heavier main courses. Cultural Background: This crunchy, nutty salad reflects the deep importance of groundnuts (peanuts) in Central African cuisine, pairing crisp cucumber with a […]
Introduction: Prahok, a pungent fermented fish paste, is often called the soul of Khmer cooking, used in small amounts across the cuisine to deepen savoury dishes. Cultural Background: Prahok, a pungent fermented fish paste, is often called the soul of Khmer cooking, used in small amounts across the cuisine to deepen savoury dishes. Prahok Ktis […]
Introduction: Trosak Ktis is a cooling side dish of sliced cucumber dressed in a lightly sweetened coconut and roasted peanut sauce, served alongside richer grilled and curried mains to balance the meal. Cultural Background: Trosak Ktis is a cooling side dish of sliced cucumber dressed in a lightly sweetened coconut and roasted peanut sauce, served […]
Introduction: Widely regarded as Cambodia's national dish, Nom Banh Chok is fresh fermented rice noodles topped with a fragrant green fish-and-kroeung gravy and a generous pile of raw and blanched vegetables. Cultural Background: Widely regarded as Cambodia's national dish, Nom Banh Chok is fresh fermented rice noodles topped with a fragrant green fish-and-kroeung gravy and […]
Introduction: Bai Sach Chrouk is Cambodia's quintessential breakfast, sold from street carts across Phnom Penh from before dawn. Cultural Background: Bai Sach Chrouk is Cambodia's quintessential breakfast, sold from street carts across Phnom Penh from before dawn. Thin slices of pork are marinated in coconut milk and garlic, then grilled slowly over charcoal and served […]
Introduction: Nhoam Sach Ko showcases 'nhoam,' the broad Khmer category of herb-forward salads built around a bright lime dressing. Cultural Background: Nhoam Sach Ko showcases 'nhoam,' the broad Khmer category of herb-forward salads built around a bright lime dressing. Thinly sliced grilled or seared beef is tossed with mint, cilantro, shallots and roasted rice powder, […]
Introduction: A bright, simple side of ripe tomato, onion and cucumber, salada crioula appears at nearly every Cape Verdean table alongside grilled fish or cachupa, dressed simply with vinegar and olive oil to cut through richer dishes. Cultural Background: A bright, simple side of ripe tomato, onion and cucumber, salada crioula appears at nearly every […]