The name of this common Japanese dish, oyako-donburi (shortened to oyakodon), translates loosely to "parent and child bowl," since it calls for both chicken and eggs. It's a quick and filling bowl for lunch or dinner.
Basmati is a long-grained rice, and one that is both finely textured and exceptionally fragrant. It is harvested primarily in India and surrounding countries, and so is a staple for most South Asian cooking.
Poached Salmon With Ginger Butter Sauce
Poached Salmon With Ginger Butter Sauce
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Stir-Fried Pork With Eggplant, Red Peppers And Basil
Stir-Fried Pork With Eggplant, Red Peppers And Basil
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Satay, probably originating in Southeast Asia, is slices or cubes of meat cooked on a skewer. Chicken, beef, and pork are all common choices. We flavored this pork version with a little brown sugar, some rice wine vinegar, and a touch of fish sauce.
Jasmine rice is naturally fragrant, so it's delicious without any fuss at all. But you can dress it up with a teaspoon of butter, a few drops of olive oil, or some fresh lime juice added to the water while cooking. This staple grain goes so well with almost any cuisine, from Indian to American barbecue.
Firecracker Shrimp with Sweet Chili Sauce
Firecracker Shrimp with Sweet Chili Sauce
These almost didn't make it to the dinner table. We were eating them as they came out of the fryer, not even minding that we burned our tongues! The reason I love this dish so much is because the ingredients are so simple.
Read more about this recipe at Steamy Kitchen.
