This is our version of a Korean rib dish. If these ribs were going to be smoked, we would not boil them first, but since they tend to be fatty, we do boil these before grilling. Serve the ribs with fried rice, stir-fried vegetables and cucumber slices sprinkled with hot ground red chile.
This cold chicken salad is not really strange--just delicious! It gets its name from the sauce which is salty, sweet, sour and hot, all in one dish. In the Chinese province of Hunan where the summers are hot, a cool yet pungent entree is always welcome. This is a great way to recycle left-over chicken. Note: This recipe requires advance preparation.
Indonesia grows goats rather than sheep, yet "mutton' was the meat of choice in the wet market of Little India in Singapore, so I can only assume that this delicious, curry-like soup can be made from either lamb or goat meat. The recipe is courtesy of Mrs. Devagi Shanmugam of the Thomson Cooking Studio. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt
Sunomono is a Japanese salad made with sliced cucumbers in a tangy dressing; you may have seen it on the menu at your favorite sushi restaurant. If you dice the cucumbers, sunomono becomes a salsa that makes a lively accompaniment to fresh oysters, seared tuna steaks, or fried soft-shell crabs. Feel free to experiment with this simple recipe, adding shreds of dried seaweed or toasted sesame seeds.
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish. We prefer to grill over hardwood rather than charcoal briquets, and two of the best woods to use are pecan and hickory. Mesquite can be substituted, but it imparts a strong flavor to the fish. Dave collected this recipe in Trinidad, where a dish called Shark and Bake is a specialty. Serve with conch chowder, curried cauliflower, potatoes, peas, and a fruit chutney.