Asian Cooking Links

Links to sites related to Asian food and cooking,
as posted regularly to
by blacksalt <>

The Usenet newsgroup was created in the fall of '96
by Mike Sullivan.

Charter: is a newsgroup for the discussion of recipes,
ingredients, equipment and techniques used specifically in the
preparation of Asian foods.

The following is, unfortunately, scanty and sporadic, but picking up of
late. People who just "find" us and ask for a recipe "just like at my
favourite restaurant" tend to walk away empty handed and the following
links are designed to help those to help themselves. I will try to look
at every link mentioned in posts to a.f.a, but I'm human, and if you
find a unique site with pictures of ingredients, or a good encyclopedic
treatment of an Asian food (e.g. a complete miso page), cuisine or
cooking technique, please email it to me. Additionally, although many
FAQs are answered in the sites below, I'm slowly gathering the *V*FAQs
(very frequently...). Suggestions and entries for this category are
welcome. I'm not doing this for fame or profit, and if anyone else is
more ambitious than I, feel free to snag any or all of this for your


Site with photos of tropical fruit says:
"Common and Latin names are linked to pictures and five groups of fruit
have a good deal of written information on fruit usage, including

Good pictures of Asian vegetables, with common names in many languages:

Filipino veggies scanned! Actually, they look like photos:

Guide to Thai veggies, with nutritional info. At least visit the map of
Thailand made of veggies:

Thai fruit. Click on the photo of the fruit to get detailed info
including how to eat:

Photos of many Asian veggies and tropical fruits. Mushrooms, also. Not
strictly Asian:

Purchase plants like neem, pan, tulsi, etc. to grow at home. Indian
focus, with lots of jasmine plants, too. A USian company:

Purchase seeds for Asian veggies. Several varieties of each. USian
company. Includes pictures:

Site of sites for herbs and spices. Many languages. Stop to browse and
stay all day:

For quality spices, USENET users praise Penzey's to the stars. The
catalog is fascinating, as well:

"Everything you need to know about glutamate and MSG":

Wasabi--Commerical site with useful information:

General ingredients site with many pictures of beans, noodles, sea
vegetables, etc. used in Asian cooking. Helpful in identifying the
interesting ingredient you brought home from the Asian market:

Great pictures for identifying that vegetable you brought home from the
Asian market:


Most famous megasite for recipes. Used to be known as SOAR:

Large list of links to many cuisines:

Lawrence Wheeler's page:

Homepage of an enthusiastic cook, who posted here under the name Zygot.
His instructions for preparation of Asian dishes are detailed, assuring
success. The 6+ dishes I've tried have come out beautifully:

Bill Wight is an exceptionally good pack-rat, and has archived many

Central Asian:

Large site with Malaysian, Indonesian, Thai, Vietnamese and other
cuisines. Select the Thai option to access Muoi Khuntilanont's Thai
Kitchen, which previously had its own Web site:

Largest list of links so far:

Scroll down for links to Arabian, Chinese, and Japanese food sites:

Crimean Tatar dishes:


Several recipes, a little short on instructions, but some with pictures:


Only a very few recipes, but look authentic:

Recipes from Assam, Bhutan, Northeast, and Foothills of Eastern


Overly "cute" site, but many recipes and reasonable instructions:

Wide variety of recipes for things as basic as Burmese beef stock:


Many recipes from an ethnic group of SE Asia:

A few recipes that sound good. Check out the potato and pumpkin pudding:


Dozens of recipes arranged by region, from the unusual ("medicinal
cooking") to names often seen in USian Chinese restaurants ("Fried
Dragon Leg"):

Multitude of Chinese recipe links:

Large site with much info:


Links to several pages:

Few recipes but lots of detailed background on food and eating in the

Looks very authentic, with good photos:


As varied as the cultural makeup of Hawaii:

Several Asian cuisines from a Hawaiian's standpoint. If you miss the
Asian food you had in Hawaii, try this spot, although the Haole dishes
make this Haole cringe:


Many categories, each with several recipes:

Many diverse dishes from three chefs:

Lots of dishes:

More dishes:

Links, links, links:

Megasite with many Indian food links:

Large site with recipes, information, and links to buying products:

An Indian food and ingredient glossary:

Many recipes, instructions not very complex, however, several
Indian-style Chinese (e.g. Chili Paneer or Veg. Hakka Noodles), which is
the rage in many Indian communities:

Large introductory site with pictures and descriptions of the Indian
food usually eaten in the US. Glossary and links about Indian culture,
especially Hindu, as well:


Several sites of recipes posted by Keralan home cooks:

Marathi dishes:

Orrisan dishes:

South Indian:
Reasonable renditions of traditional South Indian dishes:

Sindhi Cuisine:
Not actual recipes, but some instructions and nomenclature:

"World-wide Indian Grocery Shops List", though none listed in Asia! The
ones I know of look current:

Make a tandoor oven:

Large Pakistani site. Better sounding meat recipes than many Indian
sites, and the chaat (snacks) look excellent as well. Not *long* on
directions, so if you are new to Asian sub-continent cooking, you might
ask for some help on afa:

North Indian words relating to food translated into English:

FAQ for A work in progress for Westerners new to
Indian cooking:


Moderate number of recipes in several categories:

Smooth site with a variety of recipes and pretty good instructions:


DIY sushi:'s FAQ:

An unobtrusively commercial site:

Many recipes, with step by step photos:

103 recipes in English, some under a Kyoto cuisine subheading. All are
translated from the Japanese:

A Japanese food dictionary, with useful links:

General site on sushi. Look under archives for recipes:

Sushi restaurant reference:

Okonomiyaki, the versatile Japanese pancake:

Sound recipes from books that are for sale. Clear instructions:

Mom's home cooking and they mean it:

In-depth descriptions of Japanese food. Lots of info:

Japanese Food Treats from the Countryside. Photos and descriptions
rather than recipes:

Okonomiyaki, Japan's versatile pancake:

Sushi Encyclopedia:


The site that follows looks authentic. The unit of
measure, piala, is a handleless bowl that a lab tech native to the area
told me was 200-250 ml. That is, about a shy cup:


Moderate-sized site about several aspects of Korean cooking, with

Moderately-sized site covering typical Korean fare, with pictures of
finished dishes:

Interesting facts, careful instructions, and good photos for making

All about Kimchi, which obviously inspires love and loyalty in many:

Pleasing introduction to traditional Korean foods, including some info
I've never seen anywhere else. The kook recipes look especially good:

A few Korean recipes with detailed instructions. These inspire confidence:

82 authentic-looking recipes:

A comprehensive kimchi site:

Moderately large, smooth site with good info:

Gorgeous site with info and many recipes:


Interesting recipes. Many require dried water buffalo skin:

Many pictures of dishes from a cuisine not well know here, but only
about a dozen recipes:


Many, many Malaysian recipes, alphabetical by Malaysian name, with
English translation following:

Recipes from Raffles Hotel, a Singaporean site, but the recipes wander
all over Asia. These look good, folks:

Thirty-plus not-too-hard Malaysian recipes:


A brief introduction to Mongolian cooking, with a few recipes:


Click on Creative Nepali Cooking for several interesting-looking

Many Nepali recipes:


Two Iranian sites, long on recipes, but skimpy of instructions:


Several links:

All the following sites were pointed out to me by real live Sri Lankans
as "authentic" and full of desirable recipes like Mummy used to make:


Author Kasma Loha-unchit's site:

Muoi Khuntilanont's Thai Kitchen:

A commercial site, but many recipes, hints, and an "ask the chef"

21 recipes and growing:

Good-looking recipes and lots of background info:

Many recipes with instructions that seem complete, but may need a little
reflection, and many authentic ingredients:

Wide variety of recipes with careful instructions:

Commercial site with numerous recipes and handy pictures of the
ingredients they sell. I'm betting "parsley root" is coriander root:

Commericial site (check out their cooking utensils) with recipes for
typical foods seen at USian "Temple lunches":

Several good-looking recipes with photos of the finished product:

Thai food dictionary:


Moderate number of fairly simple recipes:

Lots of simple recipes:

Only seven recipes, but detailed instructions. Site only works with
Internet Explorer, it seems:


Good instructions:

Six classic dishes with careful instructions:


What is the secret to fried rice?

Many have noted that the secret is day-old rice. I suggest starting with
"non-sticky" white rice (i.e. a non-sushi or non-dessert rice such as
Cal-Rose), cooking it in not too much water (mushy won't work), fluffing
and let cool with the cover off, refrigerate overnight, break up the
clumps with your fingers and use this rice for such dishes as Pork Fried
Rice. The other secret is commonly known: have your pan and oil very
hot before putting in the ingredients.

What are good vegetarian substitutes for fish products?

I picked this off a flashy commercial site because it looked like a
'feature of the month', and might vanish:

                            FISH SAUCE
                            "Nam Pla" in Thai. A thin, amber colored,
salty sauce, is the predominant seasoning sauce used in Thai cooking.
In Thai vegetarian cooking, fish sauce is usually substituted by a Light
(thin) Soy Sauce. However, to maintain the taste and smell of fish
sauce, a minimal amount of soy sauce is used , but add additional salt
and solids of two vegetarian ingredients, salted yellow beans and
fermented tofu (bean curd), a pungent product of cubed tofu pickled in
brine, sometimes with chili added.

                            OYSTER SAUCE
                            "Nam Mun Hoy" in Thai. Oyster sauce is
used in some Thai dishes. It is a rich, thick brown sauce made from
fermented dried oyster. Sin Tai Hing/ Vegetarian Oyster Sauce is a
100 percent vegetarian version made from mushroom and vegetable protein.
It can be used in any recipe as a vegetarian substitute for oyster sauce.

                            SHRIMP PASTE
                            "Kapi" in Thai. Kapi is a salted-fermented
shrimp product used widely in Thai cooking to give the food its
characteristic deep and vibrant flavors. Kapi can be substituted
with various salt-fermented soy bean products such as yellow bean
sauce, Chinese bean pastes, fermented tofu in brine.

                            DRIED SHRIMP
                            "Goong Haeng" in Thai. Dried shrimp has been
replaced by a variety of bean products, roasted nut or coconut.

Send corrections/additions to the FAQ Maintainer:
blacksalt <>