What's the secret to asian cooking? Stock. Herbs. That's it.
I cooked this soup - vietnamese? malaysian? I dunno, but it was good.
Stock for the base flavor and fresh herbs to carry it through. Many people don't understand this, so their interpretation of asian food is to (a) deep-fry or (b) to add sweet sauces. Wrong. Take a stock, add fish, vegetables, meat, whatever, cook with lashings of herbs and you have a great meal.
Butterfish. Onions. Garlic. Ginger. Fish stock. Boil it in a big old pot then add noodles and all the herbs you can gather - fresh coriander, dill, chinese basil - and there's dinner. Beanshoots on top after serving.
See? Easy.
PS: If you don't grow the herbs yourself, go to a market where they'll be cheaper and fresher and not wrapped in plastic. Don't buy them from a supermarket. Just don't.
I cooked this soup - vietnamese? malaysian? I dunno, but it was good.
Stock for the base flavor and fresh herbs to carry it through. Many people don't understand this, so their interpretation of asian food is to (a) deep-fry or (b) to add sweet sauces. Wrong. Take a stock, add fish, vegetables, meat, whatever, cook with lashings of herbs and you have a great meal.
Butterfish. Onions. Garlic. Ginger. Fish stock. Boil it in a big old pot then add noodles and all the herbs you can gather - fresh coriander, dill, chinese basil - and there's dinner. Beanshoots on top after serving.
See? Easy.
PS: If you don't grow the herbs yourself, go to a market where they'll be cheaper and fresher and not wrapped in plastic. Don't buy them from a supermarket. Just don't.
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