Asian cooking
- Chop Suey
- Pork and mushrooms noodle soup
- Pinsec frito
- Braised Eggplants 2
- Mussel soup with coconut milk
- Steamed fish in sesame oil
- Tofu and eggplants with salted yellow beans
- Pork, asparagus and mushrooms stirfry
- Grilled chicken teriyaki
- Lemongrass tamarind chicken
Asian Pantry
- Rattan fruit
- Vinegar
- Saging na saba (saba bananas)
- Patani
- Honey
- Crushed galangal
- Coriander paste
- Cornmeal, finally!
- Bragg Liquid Aminos
- Green curry paste: how hot do you want your food?
Recent Comments
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Laurel (bay) leaves
In the culinary world, the term “bay leaf” has a broader meaning than “laurel leaf”. That was what I discovered after reading up on this aromatic spice that is an important ingredient of adobo and most tomato-based stews. Authentic bay or laurel leaves (Laurus nobilis) is indigenous to Asia Minor. In places where the bay laurel does not grow, other kinds of bay leaves are substituted for cooking. Although these bay leaves also belong to the laurel family, they are not the same as the laurel that is part of Italian and Spanish cuisine.
More interesting infomation on the bay laurel leaf:
Its different names in other languages
Fresh vs. dried bay laurel in cooking
Attributed medicial properties
Technorati tags: spices, bay leaf, laurel leaf, bay laurel
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