For most Westerners, ramen conjures up images of instant noodles hastily consumed in college dorm rooms after midnight. But any fan of Japanese cuisine will tell you that ramen is a complex dish worthy of respect and appreciation. To quote the ramen master from the 1985 movie Tampopo: “First, observe the whole bowl. Appreciate its gestalt, savor the aromas.” Watching Ken Watanabe learn how to properly eat ramen might give you enough of a craving to try to make your own version of tonkotsu ramen from scratch. [Ed. Note: learn more about Andrew Rea's obsession with recreating famous food from movies and television here.]
What do you do when you have leftover chicken from khao mun gai or gai yang? You turn it into a dish befitting the situation. My mother did that best, letting very little go to waste. You could poach chicken just for this salad and it would be delicious, especially if you serve it slightly warm. What’s even better, the next time you make khao mun gai, poach extra chicken to make yum gai the next day. If you’re not starting with leftovers, poach raw chicken and tear it into strands. I like adding the skin — it provides richness and moisture, the way oil does in Western salads. Slice it into thin strands.
These simple yet flavorful ingredients can be put together in minutes and left to cook. This recipe can be made with chicken, lamb, or chopped potatoes. The simple yet distinct flavors of the greens and spices make it taste delicious with the chutney of your choice and a side of rice or bread.
Green coconut chutney is delicious with kababs and fritters or in sandwiches.
This version of pesto has Asian influences and, like the Italian original, can add an enormous amount of flavor and character to a dish with just a couple of tablespoons.
The popular sriracha sauce can be added to noodles and stir fries for a fiery kick or, as in this sticky chicken dish, to a crunchy salad.
This will be a revelation to those who tend toward plain steamed basmati. The method is fail-safe, and the result is stunning.