Thai Fried Rice


I’ve noticed that ever since I’ve started cooking more and more, I’m starting to collect cookbooks. Usually nothing fancy, but the bargain section of the bookstore almost never fails to tempt me with a $3 cookbook that looks like it would offer the kind of recipes that I don’t get online. I find myself collecting ethnic cookbooks, mostly; I think that mainly it’s to get the kinds of recipes that you don’t find as often on blogs, or at least the blogs I read. I mentioned in a previous post that I had recently picked up another in the Culinaria series, which I like. But the other day I found a book that was clearly published by the same people that published my The Taste of Africa cookbook. I haven’t posted any recipes from that book yet, but everything I’ve tried out of it has been fantastic. Not just good, but pretty amazing. It has a very particular layout, with a particular typesetting and a large main picture of the dish and a few smaller pictures interspersed throughout the recipe; when I opened up a book called Thai and South-East Asian Cooking and Far Eastern Classics (how’s that for a catch-all title) and found the same layout, I had to pick it up (it helped that it was basically free with my rewards credits).

Last weekend I cracked it open and flipped through a few recipes. The thing is quite huge, so I decided I wanted to make some fried rice, and then had to narrow it down to one of a dozen recipes. The one I settled on, Thai Fried Rice, did not disappoint. I’d be lying if I said I followed the recipe exactly – there were just some ingredients I didn’t have – but I think it was the basic of this recipe that led to its success, and It certainly came out delicious. Read more…

Gnocchi al Sugo di Maiale


This is the first recipe I’ve tried out of my new Culinaria Italy cookbook. I really like the Culinaria series (I own Culinaria Greece as well) because they are packed with information and great pictures of the food and region, and contain tons of information about the ingredients and the food itself, not just recipes. The book gives the english name of this recipe to be “pasta with pork ragout,” and as given in the recipe this is true, as it originally calls for gnocchetti, not gnocchi, as the base. Gnocchetti are made of semolina, not potatoes like gnocchi, and are often dried. Not knowing the difference when I was buying ingredients for this dish, I substituted gnocchi, which worked out fine. Read more…

Sweet and Spicy Citrus Pork Stir Fry


This quick and tasty pork recipe was based on Kay’s Pork Strips. There is something that always goes so well together about pork, sweetness, spiciness and citrus, and this recipe combines them all in a 15-minute marinade, which is always my favorite because I never plan far enough ahead to marinate overnight. Read more…