How to Make a Simple Spicy Carrot soup
Carrot soup is a delicious and easy-to-make soup that can be enjoyed as a starter or as a main course. Ingredients: 1 pound carrots, peeled […]
Month: March 2010
The Cooking of Largemouth Bass
The largemouth bass (Micropterus salmoides) is a popular freshwater fish native to North America, particularly known for its role in recreational fishing. While largemouth bass […]
Prostaglandins
Prostaglandins are critical messengers in all sorts of reactions. They are part of a group called the eicosanoids and include prostacyclins (PGI), the thromboxanes (TXA), […]
How to Make Vietnamese Nuoc Cham (Fish Sauce) for Dipping
Fish sauce is a speciality of South-East Asian cuisine generally. In Vietnam it is called Nuoc Cham where it is their go-to dipping sauce. There […]
Crispy Fried Shallots
An important accompaniment to any dish especially in South-Eastern Asian cooking is to have some crispy fried shallots. The Vietnamese often use this as garnish […]
How to Prepare Honey Ginger Shrimp
A great Vietnamese treasure. Honey ginger shrimp is simple to make. The large shrimps are marinated in their sauce before stir-frying in a wok. adding […]
How to Make Bahn Xeo (Pork and Shrimp Crepes)
The French brought a new dimension to Vietnamese cuisine when they added crepes to the range of culinary delights that Vietnam has to offer. Crepes […]
How to Make Vietnamese Barbequed Pork Skewers
Pork is often eaten in Vietnam in preference to beef because pigs are easier to farm and keep in the various country dwellings. Barbequeing is […]