From West African Mafe to Corned Beef Tacos, the last four blog posts have taken us around the world from the comfort of our kitchens through unique tastes and smells. What’s the next recipe in our global culinary adventure? Malaysian Salmon & Tofu Laksa!
Malaysian Salmon & Tofu Laksa
The first place I ever heard of this spicy noodle dish was on Travel Channel show, The Layover with Tony Bourdain. I found the Ching-He Huang recipe below and adapted it into a Dinner Diva classic, using salmon and tofu instead of shrimp.
- 1/2 cup Laksa Curry Paste, recipe follows, or store-bought yellow curry paste or Tom Yum paste
- 3 cups low-sodium chicken stock
- 2 Tablespoons fish sauce
- 1 teaspoon light soy sauce
- 1 teaspoon light brown sugar
- Juice of 1 lime
- One 14-ounce can coconut milk
- 7 ounces dried flat wide rice noodles
- 1 pound medium shrimp, deveined, tails left on
- 1 1/2 cups bean sprouts Continue reading
Continuing with my going global cooking theme and given the time of year, I thought Irish recipes would be fun to explore. Here’s a fun St. Patrick’s Day creation with a twist: Corned Beef Tacos!
Corned Beef Tacos for St. Patrick’s Day
A great recipe to use for leftovers when going global, this dish combines a few ingredients that are prevalent in Irish recipes (corned beef and beer) with common Mexican foods (salsa and tortillas). Here’s the original recipe from Tasty Trials: Continue reading
If you’ve read my recent posts about West African Mafe and Cambodia’s Fish Amok, you know I recently went on a cooking adventure from the comfort of my kitchen, and I had so much fun I couldn’t wait to share. What’s in store this week? Black Pepper Crab from Singapore! The Long Beach Marina Restaurant makes a fantastic version of this crab, but if you’d like to try it out a little bit closer to home, I’ve included a recipe for you below.
Black Pepper Crab from Singapore
Black pepper crab is a spicy dish known for its delicious, buttery flavor. Cooked in a thick, black pepper gravy, this is one of the two most popular ways that crab is served in Singapore. Sea Salt With Food has a delicious recipe for black pepper crab. Continue reading
As we shared in our post about West African Mafe last week, I was recently inspired by The Cooking Channel’s show, Taste in Translation, a show that takes viewers on a culinary destination abroad. After trying one of their creations, I found myself cooking recipe after recipe from around the world; my kitchen overflowed with flavors and aromas I just had to share! The second in a series of six posts, here is another one of my favorite dishes from the other side of the globe, this one from Cambodia.
Cambodia’s Fish Amok
Fish amok is the national dish of Cambodia. As Asia Society describes, the delicacy “is a sublime fish curry custard that is steamed in banana leaves. It’s elegant, moist and flavorful.” How do you make it? Here’s the recipe from The Cooking Channel’s Eden Eats followed by a few tips from the Dinner Diva:
- 5 kaffir lime leaves, ribs removed, thinly sliced
- 3 California dried red chiles, soaked in water until soft, drained, seeds discarded, chopped
- 3 slices galangal, peeled and chopped
- 3 cloves garlic, thinly sliced Continue reading
If you haven’t seen it, The Cooking Channel has a show on Friday nights, Taste in Translation, that goes around the globe to experience the world’s most popular food. Of course, as someone that loves cooking, this inspired me to make one of the recipes for myself. Before I knew it, we were circling the globe and trying all sorts of dishes from far away places. Here’s the first in a series of six posts that highlights some of my favorite recipes from around the world.
West African Mafe
A popular dish native to West Africa, Mafe is a vegetarian stew thickened with peanut sauce. Allergic to peanuts? Don’t worry – I’ve got a tip below for you. But before we get there, here’s the recipe for Mafe from The Cooking Channel: Continue reading