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Latin: Boesenbergia rotunda English: Fingerroot, Galingale, Tumicuni Cambodian: K’cheay ខ្ជាយ Thai: Krachai กระชาย Indonesian: Temu Kunci Vietnamese: Ngải Bún, Nga Truật Chinese: Aochunjiang 凹脣薑 Dutch: Temoe Koentjie What is Fingerroot? Fingerroot, Boesenbergia rotunda, belongs to the ginger family called Zingiberaceae….
Chinese: 魚露 Ancient Chinese: 鮨 Korean: Jeotgal 젓갈, Jeot 젓 Japanese: 魚醤 Thai: nam pla น้ำปลา Vietnamese: nước mắm Tagalog: patis Ancient Greek: Garos γάρον Latin: Garum, Liquamen English: Worcestershire sauce, fish pickle, fish sauce I am very fortunate to have an understanding partner, who lets me cook whatever I…
Indonesian: tempeh Tempeh is not a relative of tofu, despite looking similar and is made from soy beans. It was developed independently in Java, Indonesia, and the whole production process differs significantly from tofu. Likewise, the taste and ways…
This is one of my favourite Malay dishes! Very simple yet addictive. The aroma of belachan when fried in oil merges into the sauce and that permeates throughout the kangkong vegetables. If you’ve never had this before, you should definitely…
Malay: Belachan This is considered by many to be the smelliest ingredient on earth. When heated, the smell is compared to fried human feces. So be warned!!! Belachan is a paste made from grounded sun-dried rotten shrimps. Widely used in Southeast…
My name is Harry. Let's connect on the best things life has to offer. Carry It Like Harry is my Belgium-based blog about menswear, travel, recipes and restaurants. Talk to you soon!
