One of the things I miss most about British eating habits is the Sunday roast. In some ways it looks like one of the easiest meals to prepare – no complicated sauces, no special seasonings to worry about. On the other hand, it is one of the most difficult because it requires careful timing of the main event (the roast meat) while several side dishes cook to perfection so they are ready to serve simultaneously. In addition, it is annoyingly easy to overcook the green vegetables, create soggy roast potatoes and bake Yorkshire puddings that fail to rise. Why on earth would anyone want to go to such trouble? The answer is because practice makes perfect and the end result is spectacular!
Pad Thai is one of the most simple and delicious street food dishes around. Rice noodles stir-fried with eggs and some tofu, shrimp or meat are the basis for the dish. It is typically flavored with some tamarind pulp, fish sauce, garlic, chili and sugar. Final touches include a garnish of lime wedge and chopped, toasted peanuts. It is probably the most famous Thai noodle dish, checking all the boxes for deliciousness – but why? What is the science behind its remarkable flavor?
The first in this series of Global Recipe Cards is South African Bobotie. For anyone who loves to cook with ground beef or hamburger, this is a recipe to add to your repertoire.
Category: Entree, Comfort Food
Global Flavor: South African
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Researching material for a blog about a global flavor or national cuisine is always enlightening. For example, initially I assumed General Tso Chicken was named after a 19th Hunanese general because he had a penchant for spicy chicken. Wrong.
Then, I read about Chef Peng Chang-kuei, who made the dish famous in Taiwan in the 1950s. So, the dish must be authentically Taiwanese, right? Wrong again. So, what in the world is General Tso chicken if the general didn’t eat it and neither do the Taiwanese?