Asia-&-pacific-ocean recipes

Hamburger Pacific recipe

Nothing is more fascinating and delicious than eating at the open- air street hawker centers in Asia, particularly in Singapore. Each stall serves a specialty, typically an honest, unpretentious, home-style dish for $1 to $3 a plate. This rice noodle dish is hawker food at its best. If done right, its fragrance will tell you how good it's going to be as soon as it arrives at your table.

Choose wild salmon to reap the health benefits of this fatty fish. Wild salmon is easily identifiable as its flesh is bright red and contains very little fat (very thin white stripes in the flesh). Since wild salmon swim in the wild eating what nature intended them to eat, their nutritional profile is more complete. Farmed salmon, by comparison, are fed an unnatural diet of soy and corn (never found naturally growing in the ocean!) along with chicken and feather meal. This unnatural diet means that the nutritional content of farmed salmon is markedly different from the wild variety. In particular, its omega-3 fatty acid content is much lower. Farmed salmon also contain a lot more fat (since they can't swim around as freely) and are often carriers of toxic viruses.

A scrumptious dish that is very popular in East Asia.

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

This extravagant dish brings back memories of eastern Asia with sugar snap peas and spring onions.

In other parts of Central Asia this dish is made with red beans and I have it made with beef, horse, camel, chicken, and venison for the meat instead of the lamb. It is excellent anyway it comes.