pad thai

Pad thai, phat thai nebo phad thai jsou smažené rýžové nudle, v Thajsku běžně prodávané na ulici, které si určitě zamilujete pro svou jednoduchou přípravu a skvělou chuť.

Three famous noodle dishes that look similar at first glance: "wok noodles." But the difference is not just in the country of origin. They differ in the type of noodles, the flavor of the sauce, and how exactly to work with heat and timing so the noodles remain elastic and the dish is neither dry nor "drowned."

Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth.

Kai Yang is Thailand’s iconic grilled chicken: deeply aromatic from garlic, coriander and lemongrass, juicy inside, and lightly charred outside. This recipe gives you a practical, grill-friendly method plus a quick Nam Jim Jaew dipping sauce to serve alongside sticky rice.

Khao Soi is a comforting Northern Thai curry noodle soup known for its creamy coconut broth, tender meat, and a crunchy noodle topping. This home-friendly version keeps the signature sweet-salty-spicy balance and the fun “mix-your-own” garnishes at the table.

Tom Yum is Thailand’s famous hot-and-sour soup: aromatic lemongrass and kaffir lime leaves, a bright hit of lime, salty fish sauce, and as much chilli heat as you like. This recipe keeps the process simple while delivering the bold, restaurant-style flavour Tom Yum is known for.

Tom Kha is a classic Thai soup built on coconut milk, fragrant herbs, and a bright lime finish. This home-friendly version delivers the signature creamy–tangy balance with chicken and mushrooms, plus practical tips so the coconut stays silky and the flavours stay clear.

Soft steamed rice dumplings filled with savory chicken and served with a bright sweet-sour tamarind sauce—this Thai-style snack is surprisingly simple to make at home and perfect for sharing.

This Thai-style yellow curry is comforting, fragrant, and weeknight-friendly: rich coconut milk, tender chicken, and just enough heat from Nam Prik Kaeng curry paste. Serve it soupy over rice or simmer it down into a thicker curry—either way, it’s a bowl of pure warmth.

Panang curry is a Thai classic: rich coconut sauce, aromatic curry paste, and a gentle nutty depth that makes it feel luxurious without being complicated. This home-friendly version works with chicken, tofu, or seafood and comes together fast enough for a weeknight dinner.

"Typical Thai dishes" are not just a few famous names like pad thai, tom yum, or green curry. Thai cuisine is based on balancing contrasts – saltiness and umami, sourness, sweetness, spiciness, and herbal freshness – and it is this flavor logic that connects Thai dishes across styles and regions. In the article, we will show you how to navigate typical Thai dishes, what the main differences between the most common types of dishes are, and how to put together the Thai taste at home without unnecessary mistakes.

Thai cuisine is not just a few famous dishes. It is a cooking method where salty (umami), sour, sweet, spicy, and herb-fresh flavors are deliberately balanced – so the result feels lively but not chaotic. In the article, you will understand what makes the "Thai taste" Thai, how not to get lost in curry pastes, fish sauce, and coconut products, and how to set up a simple, functional start at home.

Thai cuisine is often described through famous dishes like tom yum, green curry, or pad thai. However, this easily creates the impression that "Thai tastes like this" – and that’s it. In reality, Thailand is regionally distinctive: the same principle of balancing flavors (saltiness and umami, sourness, sweetness, spiciness, herbal freshness) is composed differently in various parts of the country. If you want to cook Thai food at home or just better understand dishes on a menu, regions are one of the shortest ways for the flavors to start making sense to you.

Thai green curry is one of those flavors that instantly fills the kitchen: fragrant herbs, lively chili heat, and a silky coconut base. Learn what “green curry” really means, how to handle curry paste for maximum aroma, and how to use it beyond a classic bowl of curry and rice.

Maengda chilli paste is one of those Thai pantry shortcuts that can make plain rice, noodles, or a quick stir-fry taste “finished” in seconds. It’s not just about heat—its signature is a bold, lingering aroma and a concentrated savoury profile. Here’s what “Maengda” means, what to expect from the flavour, and how to use it well at home.

Tom Yum and Tom Kha are two Thai soups that look similar at first glance – both are based on sourness, aromatic herbs, and strong seasoning. However, the difference is fundamental: changing the liquid base (clear vs. coconut) turns the entire character of the bowl upside down. In the article, we’ll translate the differences into practice: how to choose the soup, how to "set it" at home without a complicated recipe, and what to avoid.

“Thai-style curry” is often a convenient label for a ready-to-use curry base inspired by Thai cooking—fragrant herbs, warm spices, and a gentle to medium heat that turns into a creamy sauce with coconut milk. Here’s what that wording typically means, how the taste differs from other curry pastes, and how to get consistently good results in everyday home cooking.

Nam Prik Kapi is a punchy Thai chili dip built around fermented shrimp paste, lime, and fresh chilies. A small spoonful adds salty depth, citrus brightness, and serious heat—perfect for turning plain rice, crisp vegetables, and simple fish or eggs into a complete, satisfying meal.

Thai food can taste “very bold”, but its strength is rarely one dominant flavour. What’s typical is layering: first you build an aromatic base (often with pastes), then you season gradually (for example with soy sauce), and only at the end you fine-tune heat and top aromas. When these steps get swapped or pushed too hard, the result is often just spicy, over-salty, or oddly flat. This guide gives you a practical framework for building Thai flavour at home step by step—and for fixing the most common problems.

Thai cuisine is based on balancing contrasts: saltiness and umami, acidity, sweetness, spiciness, and herbal freshness. To make food taste "Thai," one spicy component is not enough – it is more important to know the role of each ingredient and how to work with it in small amounts. This guide provides an overview of typical Thai ingredients, their function in the dish, the main differences between similar products, and practical tips on how to start using them at home without unnecessary mistakes.

Green, red, yellow, panang, massaman... In Europe, Thai curries are often described mainly by color, as if it were one sauce in several variations. In reality, these are different flavor systems based on different pastes, different aromatics, different "coconutiness" and suitability for both quick cooking and slow simmering. This guide will help you understand the differences and especially choose a curry that makes sense for your dish and taste.

Noodles are a broad family of ingredients in Asian cuisine – and each works differently. When you reach for "some noodles," it often ends up that they get soggy in the broth, break in the wok, or lose texture after cooling. In this guide, we'll show you what to look for in a recipe, how to decide based on the type of dish (ramen, phở, pad thai, stir-fry, cold bowls), and what to watch out for during preparation to ensure the result tastes and looks just right.

Discover the benefits of mung bean sprouts! In this article, you will learn how to easily grow them at home and how to use them in various dishes, from salads to stir-fries. Ideal for healthy and tasty cooking!

Discover the fascinating world of rice noodles! Whether it's delicate vermicelli noodles, wide slices, or tapioca varieties, these noodles are the basis of many Asian dishes. In our article, you will learn about their history, how they are made, and how you can incorporate them into your own culinary creations. Immerse yourself in traditional flavors and textures that will introduce you to the secrets of Asian cuisine!

Rice and wheat noodles behave similarly at first glance, but they serve completely different roles in the bowl. The difference is not just in the ingredient – it reflects in elasticity, "bite", behavior in broth, in the wok, and how easily the noodles overcook. This guide will help you pick the right type based on the dish (pho, pad thai, ramen, udon, mie goreng…) and avoid the most common mistakes.

Discover the secrets of rice bran oil! This versatile oil is becoming increasingly popular not only in the kitchen, but also in cosmetics. In our article, you will find out what makes rice bran oil so special, what properties it has, where you can use it, and why it should be a staple in your household.

Noodles are one of the fastest ways to an "Asian" dinner, but at the same time they often show whether you understand the ingredient and timing. One wrong choice of noodle type, a few extra minutes in the pot, or a too wet sauce and instead of a springy texture, you end up with a stuck block, broken mash, or rubbery mass. In this article, you'll find specific mistakes that happen over and over again, and especially practical ways to avoid them – depending on whether you are cooking a broth bowl, wok, "dry" stir-fried noodles, or a cold bowl.

For Asian sauces, pastes, and noodles, it's often not about whether they are "still edible." Much earlier, their aroma, flavor purity, or texture can change – and thus affect the overall outcome of the dish. The article provides a practical system for storing opened sauces and pastes at home, what to watch for with dried noodles, and how to avoid the most common mistakes.

Oyster and fish sauces can be easily confused at first glance: both are among the “basic” Asian seasonings and both can add distinct umami. However, they have different roles in the kitchen. Once you understand the difference between their roles (salting vs. rounding and connecting flavors), you will cook more confidently – and you will stop unintentionally shifting dishes into a completely different flavor logic.

Coconut sugar is important in Asian cuisine mainly because it sweetens differently than regular white sugar: it adds not just "pure sweetness" but also a warmer, caramel tone. To make it work well, you need to understand two things: it is not made from coconut flesh and its taste is not "coconut" in the sense of coconut milk. In the article, we will show which dishes it suits, how to start using it at home, and what to watch out for when choosing and using it.

Steaming is one of the techniques in Asian cuisine that can be incredibly delicate and precise – and that's why mistakes are easily made. They most often appear with dumplings and dim sum: dumplings fall apart, the wrapper loses its texture, or the wrong method is chosen for the wrong type. This article provides practical guidance: what steaming actually means in an Asian context, which types of dishes are typically steamed, and how to recognize when the process (or chosen technique) is not appropriate.

Soy sauce is often the first "Asian" bottle at home – and also one of the most common reasons why a dish ends up just vaguely salty. Under one name, there is an entire family of styles: from light working sauces for the wok to dark varieties for color, rounding, and sometimes a sweeter tone. In this guide, you will clarify the types, what to watch for on the label, and how to dose soy sauce so that it adds depth – not just salt.

Searching for an "Asian recipe" is often confusing because it is not one cuisine or one type of dish. In practice, you can start simply: learn to read the three most common families of Asian dishes – rice dishes, noodle dishes, and soup bowls. In this guide, we will compare them according to serving logic, taste, and home use, so recipes stop being random clicks and start making sense for you.

Chilli in Asian cuisine is not just a “test of courage.” In a balanced dish, spiciness is one layer of flavor – it can add energy, contrast, and depth, but only when you know what type of heat you are adding and what role a specific product plays. For a beginner, the key difference is between plain chilli, sambal, and curry paste.

Asian cuisine can be great for gluten-free eating – it often relies on rice, legumes, vegetables, coconut, and fermented flavors. However, it can also surprise with "hidden" gluten in sauces, wheat noodles, coatings, or cross-contact during preparation. In the article, we clarify which dishes are naturally gluten-free, which are sometimes gluten-free, and how to navigate this at home and when ordering.

Asian street food is not just "food from the street." In many parts of Asia, it is an everyday way of eating, where speed, specialization, local identity, and especially taste "readable from the first bite" matter. That's why it is useful to distinguish market street food and home-style street food: at home, you usually won't replicate the same heat and rhythm of the stall, but you can very well imitate the flavor profile, the work with sauces, contrasts, and "right now" service.

Fast Asian meals are not a "simplified restaurant," but a distinct world built on quick finishing, bold flavors, sauces, and texture. Once you understand the main formats (noodles, rice bowls, soups, cold dishes), you can make smart choices at home – and realistically fit into 30 minutes without compromising on taste.

Seasoning in Asian cuisine often matters more than the recipe itself. It's not just about spiciness or adding salt at the end. Flavor is built in layers: some develop when toasting spices, some in the sauce or marinade, and some only at the very end with fresh herbs or final condiments. In this article, we will go through the most common mistakes, why they happen, and more importantly, how to easily fix them in practice.

For Asian noodles, it's usually not a 'secret trick' that matters, but the correct choice of noodle type for a specific dish and the timing of the heat treatment. Noodles behave differently in broth, differently in a wok, differently in cold bowls – and the most common mistake (overcooking) often occurs because the noodles continue to soften until the final serving.

Vinegar in Asian cuisine is not an "extra sourness," but a practical tool that can enhance flavor, balance saltiness, and make the dish clearer. When you know when acidity should be part of the base and when it is just a final accent, you will decide much more confidently in sauces, dips, and marinades.

“Street food style at home” is not about copying stalls to the last detail. It’s about understanding why Asian street food works: speed, clear flavor, sauces and final seasoning, contrast of textures, and serving immediately without unnecessary complexity. The article contains a practical guide on how to transfer this logic to the home kitchen – even if you don’t cook from scratch.

Asian noodles are not a single universal ingredient, but a large family of products. They differ in base (wheat, rice, buckwheat, starch, konjac), thickness, elasticity, and how they react to broth, sauce, or quick stir-frying. When you know what to expect from noodles, you will choose much more easily—and stop struggling at home with clumped or overcooked "mash."

Cooking for more people on a workweek is less about “perfect recipes” and more about how to smartly build a meal: so it’s satisfying without feeling heavy, and can be easily adjusted to the tastes at the table. In many Asian cuisines this practicality is natural – based on a bowl or plate where there is a place for a base, a protein, vegetables, freshness, acidity, texture and precise seasoning.

"Curry paste" is not one universal ingredient. Different types of bases can be hidden under the same name – from Thai aromatic pastes (which are briefly sautéed in fat) to Indian curry bases or Japanese curry roux. In this guide, you will orient yourself mainly by the type of dish you want to cook and avoid the most common mistakes that lead to bland or "strangely" tasting curry.

Tamarind is the ingredient behind that distinctive sweet-sour “tang” in many Asian dishes—from Pad Thai-style sauces to sour soups and chutneys. Here’s what tamarind actually is, how different tamarind products compare, and how to get the flavor right without guesswork.

The Asian pantry is not a list of “exotic” items you have to buy all at once. It’s a thoughtful foundation that lets you repeatedly cook dishes with a clear character at home – even when you don’t have a full fridge. In this guide, you’ll clarify what is good to buy first, what to add later according to your favorite cuisine, and how to avoid typical shopping mistakes.

The first purchase "for Asian cuisine" does not have to be a bunch of random sauces. When you divide your budget (for example around a thousand crowns) according to functions – saltiness and umami, acidity, sweetness, spiciness, fat and aroma, plus rice or noodles – you get a base from which you can cook repeatedly without unnecessary improvisation. The article provides a practical plan: how to choose the entry style of dishes, what makes sense to buy immediately, what to wait for, how to read labels and how to avoid typical beginner mistakes.

Soy sauce is not a single universal liquid "for everything," but a whole family of sauces with different roles in the kitchen: sometimes mainly to salt and add umami, other times to darken and round off, and sometimes it acts as a table condiment. In this guide, we will compare the most common styles (light/dark, Japanese shoyu, and Korean ganjang) and especially how to use them practically at home without unnecessary mistakes.

Wild garlic—also known as ramsons—is one of those short-season spring ingredients that can instantly make food taste brighter. It brings a fresh, leafy garlic character without the harsh bite of raw cloves, which makes it surprisingly easy to weave into quick Asian-style stir-fries, noodle dishes, coconut curries, and rice paper rolls.

In Asian cooking, oil is often not just "something for the pan." Sometimes it is purely a working medium for high temperature, other times a carrier of aroma added only at the very end. This is the most common source of errors: people buy oil of the right category but the wrong type for the specific technique. In this guide, you will clarify how to think about oil when frying, deep-frying, and grilling – practically and without unnecessary myths.

Chili paste can not only make food "spicy," but also give it a complete flavor, depth, and often umami. The key difference is whether the paste is fermented (and behaves like a concentrated base), or if it is more of a chili blend or chili paste in oil meant for quick seasoning. In this article, we compare the main types of fermented chili pastes in Asia, how to recognize them by their role in the kitchen, how to start using them at home, and how to avoid the most common mistakes.

Gluten-free Asian cooking often does not depend on whether you buy the "right" vegetables or meat, but on two tricky places: sauces and noodles. The basic ingredients can be naturally gluten-free, but one common soy sauce or wheat noodles can completely compromise the safety of the entire dish. The article provides specific guidance, the main risk situations, and practical procedures on how to handle this at home without unnecessary stress.

The basic sauces of Asian cuisine are not just “something for seasoning.” In many dishes they form the very flavor backbone: they determine whether the result will be merely salty and flat, or deep, layered and flavorfully “anchored” in a particular cuisine. This guide will help you understand the roles of individual sauces, choose a sensible basic set for the home kitchen, and avoid the most common mix-ups.

Noodle dishes in Asia are not "one soup" nor "noodles in a pan." They are entire families of dishes where the type of noodles, handling of broth or sauce, cooking method, and whether it is a quick street food, a hearty bowl, or a light cold dish differ. Once you understand a few basic differences, it will be much easier to pick the right noodles and the right preparation style.

Asian street food is often simplified to “something to eat with your hands.” But its strength lies elsewhere: in speed, in a single stall’s specialization in a few dishes, in a clear local identity and in a flavor you “read” from the first bite. In this guide we’ll show where takoyaki, satay and other street classics belong — and how to choose a style that will taste good at home too.

With Asian noodles, the name on the front of the package is often only indicative. Whether the noodles are suitable for broth, wok, or a cold bowl is usually decided by their ingredients, thickness, and pre-treatment. In this guide, we will show you how to read labels, what the main noodle families are (wheat, rice, buckwheat, starch-based, and konjac), and how to choose a type that won’t overcook, fall apart, and gives the dish exactly the texture you expect.

Rendang, korma, vindaloo, Thai curry or Japanese curry are often lumped together under one category "curry" in our country. But this label is rather indicative – and if you take it literally, you might easily pick the wrong base, season the sauce poorly, or expect a different taste and consistency. In this article, we clarify what is meant by "curry" (and related saucy dishes) in different parts of Asia, what the main families are, and how to start practically at home without unnecessary mistakes.

Curry is not a specific sauce or a single “typical” dish. In different parts of Asia, it means different ingredients, different techniques, and a different final flavor profile – from slowly built South Asian sauces through Thai curries based on pastes to Japanese curry thickened with roux. This guide will help you understand the main differences and choose your curry style based on what you expect from it.

Discover the delicious world of custard—a creamy dessert that has won the hearts of gourmets around the world! What is the history of this silky temptation, where did it come from, and how did it become part of our favorite desserts? Read more about how custard is used in cooking and get inspired to make it at home!

What is fruit dip and why is it so popular? Discover how it can add a new dimension of flavor to fruit! From fresh yogurt to creamy sweet varieties—get inspired and find out why fruit dips are a hit at every party and a favorite part of healthy snacks.

Kloay Kaak fried bananas are a delicious sweet dessert with a crispy coating and a soft banana filling. This Thai dish is ideal for a quick and tasty treat. Perfect for any occasion!

Hom Mali is the jasmine rice people remember: naturally fragrant, gently sweet, and soft without turning mushy. Learn what “Hom Mali” really means, how it differs from other rice styles, and how to cook it so the aroma and texture shine—whether you’re serving curry, stir-fry, or a simple bowl with herbs and lime.

Discover the secrets of sticky rice! Do you know how this type of rice changes traditional dishes? Read about how it is grown, prepared, and used in selected Asian specialties.

Discover the secrets of black rice! This healthy and delicious type of rice is full of antioxidants, fiber, and minerals. Read our article and find out why it should be part of your kitchen!

Discover the secrets of this exotic plant that will give your dishes a unique aroma and flavor. Immerse yourself in the fascinating history, uses, and recipes featuring pandan, which will open up new gastronomic horizons!

Discover the power of turmeric! This natural plant is the key to better health – from supporting digestion to protecting against inflammation. Turmeric extract with a high curcumin content is a powerful ally for your well-being and vitality. Be inspired by its natural healing properties and start using turmeric as part of your everyday life.

Discover the secrets of coconut oil! Read our article, where we show you the differences between its types and their benefits for your skin, hair, and health. Find out which one is best for you!

"Chili" in Asian cuisine does not mean one universal sauce. Under the same word hide thin vinegar sauces for the table, thick fermented cooking pastes, fried and roasted mixtures with oil, chili oils, and coarse relishes. When you understand their role (not just spiciness), you will season more precisely and more often hit the flavor of a specific cuisine and dish.

Discover the secrets of jasmine rice! Learn how to prepare it properly, what its health benefits are, and why it should be a staple in your kitchen. Read our article and get tips for great recipes!

Curry spice is less a single seasoning and more a shortcut to layered flavour—warm, earthy, aromatic, sometimes spicy. Learn what “curry powder” really means, how it differs from curry pastes, and how to get the most from it in everyday cooking.

Bamboo shoots are a great addition to any Asian cuisine. Would you like to learn how to prepare them properly and what they can offer your diet? In our article, you will learn all about their nutritional values, uses in the kitchen, and tips for selecting and storing them. Add them to your dishes and discover their fresh and crunchy taste!

You cook noodles or "something like" an Asian stir-fry, but the result is flatter, heavier, or flavor-wise indefinite – while in a restaurant it tastes clear and "lively." Often it is not one secret trick, but several repeated beginner mistakes: a poorly chosen style of cuisine, missing final seasoning, uncontrolled spiciness, and unfinished preparation of ingredients. In the article, we break it down into specific steps that can be done right at the next cooking.

Enrich your kitchen with fish sauce, which brings umami flavor to every dish. Discover its uses in soups, noodles, and other Asian dishes.

A practical guide to the five most common Thai curry pastes — red, green, yellow, panang, and massaman. I will explain the basic flavor profiles, when to choose each paste, how to use it at home, and what to watch out for when selecting and storing.

Currently one of the most popular chilli sauces in the world. Recipe for homemade Sriracha!

A great soup doesn’t rely on one big “secret ingredient” — it’s built in layers. Herbs are one of the fastest ways to make a simple broth smell inviting, taste brighter, and feel like a finished bowl (even when you’re using quick noodles or a shortcut stock). Here’s how to use fresh and dried herbs in Asian-style soups without losing their aroma.

Colombo curry (often simply “colombo”) is a Caribbean-style spice blend that behaves a lot like curry powder—but with its own identity. Bloom it briefly in oil, simmer it with chicken, fish, or vegetables, and finish the dish with something creamy (often coconut milk) plus a bright squeeze of lime.

Soy sauce looks simple at first glance: dark, salty, “somehow Asian.” But under the same name, there are more distinctly different styles - from Japanese shoyu through Chinese light and dark sauces to Thai variants for wok cooking or sweet Southeast Asian directions. That's why it's worth reading the label: not for the details themselves, but so you don't bring home a sauce that behaves completely differently in the kitchen than you expect.

Black teas offer a rich palette of flavors and aromas that will draw you into the fascinating world of tradition and culture. Whether you like the delicate smokiness of Keemun, the earthiness of Pu Erh, or the fullness of Yunnan, each cup of black tea will enrich you with a new experience.

Immerse yourself in the world of this delicious ingredient, which not only tastes great but also offers a host of health benefits. Discover how it is made and what advantages it brings to your health and everyday diet!

Sri Lankan cuisine is not just "Indian curry on an island." It is built on rice, coconut, spices, chili, and mainly on a smart composition of the meal: alongside curry (in various forms) stand sambols, pickles, and other complements that precisely tune the heat, acidity, and contrast. Once you understand the role of sambol, Sri Lankan curries suddenly make much more sense.

Coastal Asian cuisines did not develop "according to a map" but according to what was at hand: seas, rivers, deltas, islands, and ports. That is why they often feature lighter, livelier flavors, quick final seasoning, and an emphasis on saltiness, acidity, and umami – typically through fermented bases like fish sauce. In the article, we clarify what is typical for the coastal style, how it differs (especially along the Vietnam–Thailand axis), and how to navigate these flavors during your first attempts at home.

Sweet condensed milk – a creamy sweetness with endless uses! Ideal for desserts, drinks, and baking, it also has a rich history that is worth exploring.

Are you interested in how to use young corn in the kitchen? This delicious and tender food is great for various types of preparation. Read more about its benefits and great recipes!

Malaysian cuisine is not a single uniform "national taste," but a practical mix of several traditions that meet and often blend in one territory and often even in one dish. This makes it all the more important to recognize the ingredients that keep reappearing in Malaysian cooking: rice and noodles, coconut, chili and sambal, aromatic herbs, tamarind and lime, and pronounced fermented marine components. In this article, we will arrange them according to their function, explain the differences, and add specific tips on how to start with them without unnecessary mistakes.

Discover the magic of tapioca pearls that have taken the world by storm! Find out how they are made, why they are so popular in Asian cuisine, and how you can use them in desserts, drinks, and other dishes. In our article, you will learn everything about their production, history, and great recipes that you will love.

Both jasmine and basmati rice are aromatic varieties where quality is more apparent than anywhere else: in aroma, grain uniformity, and especially in how the rice behaves after cooking. The article features a practical checklist for selection, explanations of the differences between jasmine and basmati, and the most common reasons why home rice sometimes disappoints even from a “good” package.

This spinach and potato curry is a comforting, meat-free dinner built around a simple curry paste base. Potatoes make it hearty, spinach brings color and freshness, and steamed rice soaks up the creamy sauce—perfect for an easy weeknight meal you can adjust from mild to spicy.

"Indian curry" is not one recipe nor one universal sauce. It is a broad family of saucy dishes and techniques that vary from region to region and household to household. In this guide, you'll clarify terms (curry vs. curry powder vs. masala), understand the main Indian directions, and most importantly: you will learn how to practically choose the right base and set your expectations so that the result tastes exactly how you want.

We all love rice. In this article, we look at premium varieties like Jasmine and Basmati rice.

"Low-fat" Asian food often does not mean tasteless food or a small portion. In many Asian cuisines, lightness is achieved differently: through broth, herbs, acidity, smart seasoning, and a good ratio of rice or noodles to vegetables and other components.

Coconut milk looks like a simple ingredient, but in practice it is one of the categories where people get confused most often: they buy "coconut milk," cook curry, and the result is watery and lacking depth. In most cases, it's not a recipe error but a wrongly chosen type – mainly depending on fat content, the ratio of coconut component to water, and how the product behaves when heated. This guide will help you pick the right variant for curry, soups like tom kha, desserts, and drinks and avoid the most common mistakes.

Všichni bujóny známe ale opravdu víme jak se používají ty Asijské?

Good equipment for Asian cuisine is not about having a "set" of Asian dishes at home. In practice, it is more important to understand which tools really change the outcome, which just increase comfort, and which are rather optional for home cooking. This guide sets a simple framework: how to divide equipment by function, where to start, when a wok, steamer, or rice cooker makes sense, and how to avoid the most common mistakes.

Preparing Asian teas at home is not about a single correct procedure, but about knowing what type of tea you have in hand and what to expect from it. Once you get oriented with the main tea categories, the differences between Chinese and Japanese styles, and learn to read the packaging information, even modern drinks like bubble tea, matcha latte, or citrus iced drinks will start to make sense.

Coconut is one of the most versatile ingredients in tropical Asia – and at the same time one of the most frequently confused. "Coconut" in a recipe can mean coconut water, milk, cream, concentrated base, dried pulp, and other products that differ in taste, density, and what they do to the final dish. This guide will clarify the differences and especially how to choose the right type for the specific use.

Fermentation is one of the key methods in Asian kitchens to create depth of flavor, umami, aroma, and a "finished taste" – often even in dishes that rely on only a few ingredients. This guide will help you navigate the main groups of fermented bases (from soy sauces through pastes to fish and marine ferments), understand their role, and avoid common mistakes in selection and use.

Coriander is one ingredient with two very different personalities: the fresh herb (often called cilantro) and the dried seeds used as a spice. Learn what each one tastes like, when to add it, and how to get that bright, authentic “Asian” lift in curries, soups, noodles, and rice.

Asian sauces and pastes often have bold packaging, but the small print is what matters. If you want clarity in your purchase, it's worth stopping to worry about one “scary” abbreviation and instead adopting a few simple checks: the order of ingredients, the difference between a base and a seasoned product, and careful reading of allergens. This article shows what to watch for so the ingredient works in your cooking – and so it doesn't surprise you at home with its flavor, saltiness, or composition.

You might be surprised that the “same” ingredient behaves completely differently in various Asian countries: in some places it is the main dish, elsewhere just a flavoring; sometimes fermentation is emphasized, other times herbs or spices. It's neither a coincidence nor a matter of “right vs. wrong,” but a logic of the environment, available crops, trade influences, and the daily rhythm of life. In the article, we will show how to read these relationships and how to practically use them in home cooking.