thaicook2
total posts: 9
www.cookasianfood.com
Makhua Phro is a Thai Eggplant or Aubergine about the size of a golf ball
www.cookasianfood.com
Hibiscus tea is made from an infusion of the dried calyxes which form at the base of the flowers as they mature
www.cookasianfood.com
This cocktail jelly with Thai coconut cream uses all natural colourings
www.cookasianfood.com
This Chinese stir fry uses Bok Choy, sometimes known as Chinese Chard or Chinese Mustard
www.cookasianfood.com
Tibetan food is not so well known but this Tibetan Butter Chicken recipe (Mar Jasha) could help to change that
www.cookasianfood.com
We used Thai Arabica coffee in our Thai Coffee Dessert but you can use any instant coffee.
www.cookasianfood.com
This Hong Kong style Sweet Sour Chicken recipe is a great favourite in Chinese Restaurants around the world. The sweet and tangy flavours in our sweet sour chicken sauce complement the crispy, twice fried, chicken
www.cookasianfood.com
Chinese Chicken Wings in Red Wine is a wonderful combination of Oriental spices together with a red wine sauce.
