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What is the difference between chocolate and cocoa?

Cocoa comes from the cacao bean, the fruit of the cacao tree, and was one of the treasures Columbus took back to Spain from the New World. The cacao tree originated in the Amazon rain forest and had spread as far as Peru and Mexico in Columbus's time. However, it was Hernando Cortez, while conquering Mexico for Spain, who realized that cocoa was special after he saw it transformed into a chocolate liquid, served in golden goblets, at the court of Emperor Montezuma.

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12:40:04 on 10/18/06 by Webmaster - Questions and Answers -

Manhattan Clam Chowder Recipe

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 25 minutes

1 kg clams
50 g pickled pork or unsmoked bacon in a piece
25 g lard
1 onion, finely chopped
1/2 teaspoon dried thyme
1 medium potato, diced
400 g canned chopped tomatoes
Salt and black pepper
3 tablespoons chopped parsley
To serve: French bread

Wash the clams in several changes of cold water, scrubbing if necessary, and discard any that are chipped, broken or already opened. Put the clams into a deep pan, add 600 ml of water, cover tightly and cook over a high heat for about 10 minutes until they open. Tip the clams into a colander set over a large bowl to catch the liquid, then strain this juice through a sieve lined with muslin. Retain the liquid. Shell the clams, discarding any that are closed and the empty shells. Chop the clam meat and set aside.

Dice the pork or bacon. Heat the lard in a pan then add the meat and fry gently until the fat is released and the cubes are crisp. Lift out the meat with a slotted spoon and set aside. Fry the onion and thyme in the lard and meat fat over a very gentle heat for 5 minutes until the onion is soft and transparent.

Add the diced pork, the potato, strained clam liquid and tomatoes and their juice. Bring to the boil then simmer for 10-15 minutes until the potatoes are cooked. Add the chopped clams and season to taste, then bring back to the boil. Transfer the soup to a heated tureen and sprinkle with parsley. Serve with crusty French bread.

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11:01:41 on 10/18/06 by Webmaster - Recipes -

How to get the right clams to make an American clam chowder?

Quahogs or hard-shell clams are named in the United States according to size, starting with little necks and cherrystones and going up to the largest sharps or chowder clams, which can measure up to 13 cm. It is these large ones that are minced for chowders, as they have a strong flavor and will withstand long cooking, but you can use any clams and simply add them later in the cooking. Canned clams can also be used in a chowder and New England clam chowder is rich and creamy.

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07:36:24 on 10/18/06 by Webmaster - Questions and Answers -