RECENT ARTICLES 
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| • | A Private Tasting at the Charles Chocolate Factory
Once you've had a Fleur de Sel Caramel, a heavenly creation of handmade caramels covered in bittersweet chocolate (with a touch of the world's most expensive sea salt added as a sublimely inspired ingredient to counteract the natural bitterness of caramel), there is no going back. AsianConnections' Managing Editor Paul Lee was invited to a private tasting of the finest chocolates at the Charles Chocolate factory. Read More...
July 04, 2006 | | • | Eight Treasures Rice Pudding
Martin Yan's Eight Treasures Rice Pudding is a sweet New Year's Treat to usher in the Year of the Wood Rooster Read More...
January 20, 2007 | | • | Ben Fong-Torres' Bul Kogi
Our own Ben Fong-Torres offers a pair of recipes, one for the classic Korean dish, Bul Kogi; the other, a personal favorite, Pecan Chicken Breasts. Read More...
May 31, 2004 | | • | Pho (Beef Noodle Soup with Salad)
Learn how to make this popular vietnamese soup. Read More...
October 11, 2004 | | • | Nuoc Cham (Garlic, Chili, and Fish Sauce)
Cut into pieces, and pound in mortar and pestle together with peeled clove of garlic. Add sugar. Read More...
October 11, 2004 | | • | Com Chay (Stir Fry Mixed Vegetables)
Soak dried mushrooms in hot water for 30 minutes. Remove and discard stems, slice tops thinly, then simmer in small saucepan with half cupt water, soy sauce, sesame oil, and sugar until liquid is almost all absorbed. Read More...
October 11, 2004 | | • | Cha Gio (Fried Pork and Crab Rolls)
Put noodles into bowl with onion, spring onion, pork, flaked crab meat, salt, fish sauce, and pepper. Mix well. Read More...
October 11, 2004 | | • | Kung Tom Yam (Prawn Soup)
Add hot water, salt, lemon grass or lemon rind, citrus leaves, and whole chilies. Bring to boil, cover and simmer for 20 minutes. Read More...
October 11, 2004 | | • | Khao Nieo Kaeo (Sweet Coconut Rice)
Soak rice overnight in water. Drain and steam rice for 45 minutes or until grains can be pressed with fingers with no hard cores. Read More...
October 11, 2004 |
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