ediblyasian's Profile

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What whole spices do you keep on hand?

Hi ghg,

I found your comment really interesting wrt "an overpowering floral scent". That is now my reaction to it. Quite disappointing as I just can't be near the aroma of anything with cardamon including 5 spice and garam masala. I find that my tolerance is down to 1/8 of a teaspoon when the recipe says 1½ tsp. I'm now not including it any spice mix.

I have no idea what caused this but it's damned annoying. Not aware of any other problems associated with it..

Wondering if you know of similar situations? Thanks for your time.

Mar 11, 2011
ediblyasian in General Topics

What whole spices do you keep on hand?

Cardamon, fennel seeds, cumin seeds, cloves, coriander seeds, mustard, black pepper, cassia bark, salem leaves, fenugreek, star anise, dried chillies.

I only grind enough for a recipe because the flavour difference between fresh and stored is very noticeable for many of these and I don't have a blade processor so to grind the quantity needed is much easier :) I have only tried storing ground fennel seed once in the freezer but coincidentally I used it within a few days of grinding. There certainly wans't any noticeable difference in that period of time.

Jan 06, 2011
ediblyasian in General Topics

Food bits and parts you fight for?

One of my favourite foods is the bone and meat next to the bone of roast lamb. Usually three days after cooking. Some salt and pepper and tomato sauce. The eldest male in three generations fought for this :)

Sep 20, 2010
ediblyasian in General Topics

Need help for laos recipes

Sabaidee khonlao,

baking is most definitely an uncommon style of cooking in most of South east Asia. The few places that do bake tend to have adopted this aspect from a period of colonisation.

I honestly can't recall a baked traditional Lao dish

The use of a Dutch oven type receptacle would be the closest generally to baking and really is then a slow crockpot style.

Many of the Awlams are prepared this way.
I'm sure the reasons that baking hasn't developed as a signifiacnt style is due to the ingredients them selves. Most of the meats are cut into small bite sized pieces and can be consumed immediately they're cooked. The climate is hot and storage of baked quantities would be a problem without refrigeration.

Since the period of the French protecting Laos, the bread stick and baguette has become very popular and this is of course baked but as I mentioned an introduced style.

There's another point not related to cooking style but almost a unique aspect of Lao recipes and that's the flavours.

Thai, Cambodian, Burma, Vietnam all focus on the balance of four major flavours being "Hot, Sweet, Sour and Spicy". In Lao there is another flavour added and is really responsible for something I call the earthy character of Lao food and that's the "Bitter" factor. Certainly there are recipes in the other cuisines I mentioned with the bitter factor apparent but in Lao Cuisine it's almost ubiquitous especially in peasant cuisine less so in Royal cuisine.

Sok dii

Mar 02, 2010
ediblyasian in Home Cooking

Vietnamese Dipping Sauce

Hello Anne. Thanks for writing up your recipe it's perfect.
The thing about food is that opinions are subjective and you have shared your work. This also means that other opinions are enjoyable for others and that's the nature of the beast. Thanks fmed, digkv and Cremon for your opinions on this. Good to know that people enjoy variations of this recipe.

Dec 15, 2009
ediblyasian in Recipes