http://www.the-foodist.com A Foodie´s Delight Tue, 08 May 2012 03:26:18 +0000 en hourly 1 http://wordpress.org/?v=3.3.2 http://www.the-foodist.com/recipes/thai-ginger-chicken/ http://www.the-foodist.com/recipes/thai-ginger-chicken/#comments Fri, 27 Apr 2012 01:30:31 +0000 The Foodist http://www.the-foodist.com/?p=3916 Gai Pad King (Thai Ginger Chicken) is a quite famous stir-fry recipe from our home country Thailand. The classical ingredients for ginger chicken are roughly grated, fresh ginger, mushrooms, chicken breast or chicken filet, oyster sauce and light soy sauce. Often are red bellpeppers and bok choy added as well and the dish is garnished
...Read more...]]> http://www.the-foodist.com/recipes/thai-ginger-chicken/feed/ 0 http://www.the-foodist.com/recipes/bami-goreng/ http://www.the-foodist.com/recipes/bami-goreng/#comments Thu, 26 Apr 2012 08:52:55 +0000 The Foodist http://www.the-foodist.com/?p=3868 Bami Goreng are fried noodles from Indonesia, where they are called Mi Goreng. But what makes fried noodles a Bami Goreng ? First of all the noodles, for Bami Goreng Mee noodles, also called Bami noodles made from wheat flour are used. We saw a few recipes, which use glass noodles or even rice noodles,
...Read more...]]> http://www.the-foodist.com/recipes/bami-goreng/feed/ 0 http://www.the-foodist.com/recipes/nuoc-cham/ http://www.the-foodist.com/recipes/nuoc-cham/#comments Tue, 24 Apr 2012 09:40:40 +0000 The Foodist http://www.the-foodist.com/?p=3882 Nuoc Cham is a delicious, sweet, sour, hot and salty Vietnamese dipping sauce, served as a condiment to several Vietnamese dishes. Nuoc Cham dipping sauce is based on fish sauce, in Vietnam called Nuoc Mam, lime juice and sugar. It`s finally up to Your taste, if You`ll add chili peppers, garlic and herbs like Thai
...Read more...]]> http://www.the-foodist.com/recipes/nuoc-cham/feed/ 0 http://www.the-foodist.com/vegetables/bok-choy-pak-choi/ http://www.the-foodist.com/vegetables/bok-choy-pak-choi/#comments Fri, 20 Apr 2012 08:28:24 +0000 The Foodist http://www.the-foodist.com/?p=3857 There are quite a few ways to spell the name for the chinese cabbage (Brassica rapa ssp. chinensis) Bok Choy, as there are: pak choi, bok choi, pak choy and pok choy. In general, in the most English speaking countries the tasty and healthy vegetable is spelled Bok Choy, whilst in Asia mostly called Pak
...Read more...]]> http://www.the-foodist.com/vegetables/bok-choy-pak-choi/feed/ 0 http://www.the-foodist.com/rice-noodles/bean-sheets/ http://www.the-foodist.com/rice-noodles/bean-sheets/#comments Thu, 19 Apr 2012 02:24:11 +0000 The Foodist http://www.the-foodist.com/?p=3860 Bean Sheets, also called bean curd sheets or mung bean sheets, are not much more than large glass noodles, made from mung bean starch and water. In general there are 2 different types of bean sheets in trade, the big, round bean sheets, reminescent of rice paper, which are used as a wrapping for springroll-like
...Read more...]]> http://www.the-foodist.com/rice-noodles/bean-sheets/feed/ 0 http://www.the-foodist.com/mushrooms/enoki-mushrooms-enokitake/ http://www.the-foodist.com/mushrooms/enoki-mushrooms-enokitake/#comments Tue, 17 Apr 2012 02:04:39 +0000 The Foodist http://www.the-foodist.com/?p=3847 Enoki mushrooms in Japan Enokitake, commonly called Golden Needle Mushrooms or Winter Mushrooms are cultivars of Flammulina velutipes, but wild Flammulina velutipes mushrooms look completely different from the Golden Needle cultivar. Thanks to Japanese mushroom lovers Enokitake mushromms araised in the top ten of the worlds most eaten mushrooms. In Japan Enoki mushrooms are cultivated
...Read more...]]> http://www.the-foodist.com/mushrooms/enoki-mushrooms-enokitake/feed/ 0 http://www.the-foodist.com/vegetables/chard-swiss-chard/ http://www.the-foodist.com/vegetables/chard-swiss-chard/#comments Mon, 16 Apr 2012 03:00:58 +0000 The Foodist http://www.the-foodist.com/?p=3829 Chard (Beta vulgaris subsp. vulgaris), often called Swiss chard, to distinguish from French spinach varieties, has passed wrongfully into silence. Nowadays the healthy and colourful vegetable with its spinach-like taste, undergoes its culinary renaissance. Even if chard looks a bit like rhubarb, both plants are not related, as chard depends to the Amaranth family (Amaranthaceae)
...Read more...]]> http://www.the-foodist.com/vegetables/chard-swiss-chard/feed/ 0 http://www.the-foodist.com/recipes/egg-in-a-cloud/ http://www.the-foodist.com/recipes/egg-in-a-cloud/#comments Sun, 15 Apr 2012 07:16:56 +0000 The Foodist http://www.the-foodist.com/?p=3519 As cooking is or should be a creative activity we`ve been astonished as we stumbled upon pictures of a Egg in a Cloud or Egg on a Cloud. We thought it will be quite easy to achieve this funny and crazy egg dish, but it turned out as quite adventurous and in the end we
...Read more...]]> http://www.the-foodist.com/recipes/egg-in-a-cloud/feed/ 0 http://www.the-foodist.com/vegetables/golden-needles/ http://www.the-foodist.com/vegetables/golden-needles/#comments Sun, 15 Apr 2012 01:40:49 +0000 The Foodist http://www.the-foodist.com/?p=3801 Golden Needles, also called Gum Jum, are dried flowers of Day Lilies, from the genus Hemerocallis and used in Asian cuisines, especially the Chinese cuisine. Golden needles are used for example for the famous Szechuan (Sichuan) hot & sour soup Suan La Tang and for a Chinese vegetarian dish, called Buddha´s delight, which is traditionally
...Read more...]]> http://www.the-foodist.com/vegetables/golden-needles/feed/ 0 http://www.the-foodist.com/recipes/pineapple-fried-rice/ http://www.the-foodist.com/recipes/pineapple-fried-rice/#comments Sat, 14 Apr 2012 11:17:38 +0000 The Foodist http://www.the-foodist.com/?p=3781 We`re not a 100 % sure, if Pineapple Fried Rice (Khao Pad Sapparot) is a real Thai recipe, as this delightful fried rice variety is served in many South-East Asian countries, but fact is, that Pineapple Fried Rice, served in a hollowed pineapple is a culinary highlight in better Thai restaurants, not just inside Thailand.
...Read more...]]> http://www.the-foodist.com/recipes/pineapple-fried-rice/feed/ 0