Introduction to Favorite Asian Dishes
Among my favorite Asian dishes to cook are a unique Norwegian take on Thai food, sushi, and a hearty stew known as Plov. Each has its unique flavors and cooking techniques that make them stand out, bringing a touch of exoticism to any meal.
Thai-Inspired Norwegian Soup
What started as a Norwegian twist on a Thai staple has become one of my go-to meals. This isn't some pretentious attempt to reinvent the wheel but rather a merging of Thai flavors with local ingredients and cooking techniques. It's not perfect, but it's a flavorful and comforting meal that can be enjoyed using whatever ingredients are in season in the region where you live.
The process begins with simmering a stock made from spices, coconut milk, and a unique Norwegian technique known as 'jevning.' This method creates a roux that thickens and balances the broth, requiring about 20 minutes of gentle simmering. I then prepare the vegetables and chicken to a specific cut, ensuring that the flavors soak into the broth perfectly. I usually like to serve this dish with noodles for an added dimension of texture and flavor.
For those intrigued, Trine’s Matblogg offers a detailed and delicious take on this dish. However, Uncle Roger wouldn't approve of the presence of leaf parsley. My personal takeaway is that it's a tasty dish worth trying, even if it's not entirely traditional.
Sushi: A Delicate Art
When it comes to sushi, my favorite is salmon nigiri. It's a classic that requires minimal components – fresh salmon, sushi rice, and a few drops of soy sauce. Commercial sushi can often disappointing, as the quality of the rice is often questionable. If you're inclined to try making it at home, there are several techniques and tools that can help you improve the outcome.
For those new to making sushi, I recommend using a traditional method. I recently discovered that thick rice porridge, which closely resembles sushi rice, can be made in a regular pot via a method that many might consider a kitchen joke. However, the traditional method that uses an electric rice cooker is far easier for frequent rice-making. Nonetheless, it's worth the time and effort to get the perfect rice, infused with vinegar and other seasonings for that authentic flavor.
Interestingly, I found that the way I previously cut raw salmon was different from the traditional Japanese method. Learning the precise way to cut the salmon to achieve that perfect texture and presentation in sushi has been a fascinating part of my sushi journey. The key is in the details, the proper use of tools, and the patience required during the preparation process.
Plov: One Pot Wonders
Lastly, let's talk about Plov, a hearty and comforting dish. Plov is essentially a one-pot stew with rice, meat (mutton, pork, beef, or poultry), onions, and carrots. This dish has a long history, from traditional Kazakh to modern Uzbek cuisine. Each region has its distinctive variations, but they all share the delicious result.
For those interested in trying it, The Life of Boris offers a great introduction to the dish. His approach is relatively simple, making a basic version without heavy spices. However, what sets Plov apart is its versatility and the affordability of the ingredients. It's not only delicious but also an affordable way to enjoy a satisfying meal.
To prepare Plov, make sure to use the right cut of meat suitable for stewing. This dish is not only budget-friendly but also easy to make. The ingredients needed are straightforward: rice, meat, onions, and carrots. With a little patience and attention to detail, you can create a flavorful one-pot meal that will be cherished.
Conclusion
These three dishes offer a delightful journey through the world of Asian cuisine, from the warmth and complex flavors of the Thai-inspired Norwegian soup to the artistry of sushi and the hearty comfort of Plov. Each dish has its unique set of challenges and pleasures, making them exciting to cook and enjoy. Whether you're an experienced cook or just starting out, these dishes are worth exploring.