Ube Halaya, also known as purple yam jam, is an essential element of Philippine cuisine. Originating from the Philippines, this delicious ube paste is traditionally called “nilupak na ube”. It is prepared from boiled and mashed purple yam, and its name “halaya” is derived from the Spanish word “jalea”, meaning […]
Ah, Chinese chili oil—that mysterious and often misunderstood ingredient! Contrary to popular belief and the usual stereotypes, it’s not just there to set your mouth on fire or make you wince. Of course it’s spicy, but reducing it to that alone is an oversimplification—and a deeply unfair one. Its role […]
Black cumin, or nigella, is traditionally used as a spice in Indian, Middle Eastern and North African cuisines, where its intense flavours and crunch are particularly interesting in the preparation of curries, soups, stews, and much more…!a0 Black cumin, what is it? Black cumin, also known as Nigella, is originally […]
Taro paste is a versatile condiment used in many Asian recipes thanks to its unique flavor and color. The ingredients? Taro and sugar. Asian pastry chefs love it, and it’s used in countless desserts. You’ll also find taro bubble tea, which has become popular worldwide. Ways to Use Taro Paste […]
What Is Water Spinach? Water spinach, also known by its scientific name Ipomoea aquatica, is a vegetable belonging to the Convolvulaceae family, just like sweet potatoes. It is an aquatic or semi-aquatic herbaceous plant with hollow, smooth, and long stems measuring between 2 and 3 meters. Numerous leaves grow on […]
Fermentation has long been used to preserve and enrich foods nutritionally, especially rice across Asia. In Asian cooking, fermenting rice has given rise to many delicious dishes. For example: koji in Japanese cuisine; jiuniang or cơm rượu in Chinese cuisine and Vietnamese cuisine; tapai in Indonesian cuisine; and even rice […]
Kuzu, this plant-based binder, is very well known in Japan! It is highly valued there for its gelling and smoothing properties that are attributed to traditional sauces such as yakitori sauce, soups and desserts. What is kuzu? Kuzu, or kudzu, comes from the Asian climbing plant Pueraria montana. Known for […]
Goji berries, also known as “wolfberries”, come from Lycium barbarum, a plant native to the Chinese regions and Mongolia. Its fruits come in a wide variety, each with a slightly different taste; some are sweeter, others more tart. In addition to their great flavor, goji berries have long been used […]
The authentic yakitori sauce recipe, a simple recipe with only 5 ingredients but an unforgettable taste Some mysteries will always be as elusive as a runaway wheel of camembert—“Who is Ornicar?”, “Was Lady GaGa ever a man?”, and “How do you actually make that famous tare that tastes just like […]
What Is Black Cardamom? Chinese black cardamom, amomum tsao-ko, is a spice commonly used in Asian cuisine. It is also called tsao-ko or cǎoguǒ in Chinese and thao qua in Vietnamese. It is the fruit of an herbaceous plant from the Zingiberaceae family (ginger) with red stems and long, pointed […]
