Developed by Tara Zuluaga, the Home Shore’s kayak charter chef, this recipe graces Alaska salmon, soba noodles, and sautéed vegetables with a creamy ginger-garlic sauce. Although this version of the recipe calls for grilled salmon, baking the fish also produces excellent results.
This is a uniquely Korean dish. It has a robust, feisty flavor thanks to the happy marriage of tastes between the nutty rice and fresh, well-pickled cabbage kimchi. This recipe calls for whole cabbage kimchi, either homemade or store-bought. Only the stem part of the cabbage is used, not the stuffing. With its robust kimchi flavor, this rustic one-dish meal does not need to be accompanied by any other sauce.
This is a popular appetizer in Primorskii Krai (Russia's Maritime Territory), reflecting the Korean influence on the cuisine of that region. Korean vendors in the markets of Vladivostok and Ussuriisk sell this spicy salad, ready made, in clear plastic tubes and Russians who live in proximity to Koreans have incorporated this recipe into their own culinary repertoire.
You can find other recipes and read about the Russian Far East in the article Siberian Hot Stuff By Sharon Hudgins
Whether you call it Chap Chee, Chap Chae, or Jap Chae (a combination of Japan and China),
this is a very popular dish that combines a variety of textures, colors, flavors, simple seasonings along with one of their staples, noodles. Koreans love beef and serve it more often that pork and chicken, and they never eat lamb or goat. Garlic, ginger, and sesame are common to most Korean beef dishes and this one is no exception. Traditionally, Chap Chee is spiced up with a bowl of kimchi. Available in Asian markets, it’s a fiery hot condiment containing fermented vegetables such as cabbage and turnips. An acquired taste! The meat will be easier to thinly slice if put in the freezer for about 30 minutes and have all the ingredients assembled before stir-frying.
This classic Sichuan stir-fry dish can be made with shrimp, pork, beef, or even tofu as well as chicken. It’s a simple dish with just a few ingredients combined with crunchy peanuts for texture. The complex flavors come from the marinating and seasoning sauces.
This recipe was collected by travel editor Richard Sterling on his trip to Burma. It was created by Renatto Buhlman, executive chef of the Strand Hotel. Renatto says to use the best quality, unscented tea available. At the Strand they give you a fork, but everywhere else you eat this with your fingers. Serving suggestion: La Phet makes an excellent appetizer with chips and a lager beer or a dry sparkling wine. In Hawaii, you might try a Maui Blanc dry pineapple wine. At any rate, don't take it with iced tea! From the article Exotic & Spicy Salads.
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.