What’s cooking at Miew Foods

Join us at Miew Foods as we open up the gourmet pantry to explore and enjoy foods from around the globe. Dust off your virtual passport and check out some amazing Southeast Asian foods, and beyond.

After you’ve been inspired by stories of Thai curry and Indian masala, stop by the online store to order some of our expertly curated Asian foods and ingredients.

The discovery of a new dish confers more happiness on humanity, than the discovery of a new star. –Jean Anthelme Brillat-Savarin, from The Physiology of Taste, 1825

Reasons to give Thanks: Yuzu-rubbed smoked turkey

As the Holiday Season kicks off so does Citrus Season. Fortunately, we can enjoy both the wonderful American tradition of stuffing our faces AND newly minted traditions of adding Yuzu to seemingly everything we can in order to see how many different ways we can dine cross-culturally. Thanksgiving brought us the Yuzu Rubbed Smoked Turkey. […]

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Yuzu crusted beef brisket

A few days ago, I was craving beef brisket, so I visited a local restaurant with a variety of “southern” dishes on the menu. I was looking forward to something BBQ-ish, and I was hoping this would hit the spot. Instead, it motivated me to visit the butcher for a 5lb brisket and set to work […]

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Citrus Cranberry Sauce Recipe

Cranberry evokes memories of Thanksgiving and holiday meals, but this little berry offers a burst of fresh fruit flavor well into the winter when we in Washington tend to forget there are types of produce other than apples, potatoes and citrus (courtesy of the Southern US). I’ll admit that cranberry was always Juice or Sauce […]

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Meeting you at Foodportunity 2014

It was great to meet so many of you at Foodportunity. We love food as much as you do and it was our pleasure to introduce you to some of our favorites from Singapore and Japan. We’re offering a pre-order discount for single and bulk orders placed through August 15, 2014. Please use the Contact form […]

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Yoohoo, Yuzu Citrus! Tasting sunshine in winter

Yuzu Citrus, also known by the more Westernized name of Yuzu Citron, is as synonymous with Japan’s Kochi Prefecture as oranges are with Florida or California, but this unique citrus is largely unknown in the US market. Heard of Ponzu? This citrus-soy sauce is one of the common ways that Yuzu is incorporated into Japanese […]

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Mumbai dreaming

The picture you see here is a typical Mumbai restaurant menu. I visited restaurants like this the Monday after Diwali in one of the most posh neighborhoods in Mumbai, Pali Hill. This is an extremely safe and residential neighborhood, one where I saw many women jogging in the morning and hoping on and off the […]

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Meet the Longan fruit

Many of you in warmer parts of the world will know the Longan Fruit very well. It’s often compared to Lychee in terms of tree size, texture and willingness to grow a-plenty. In fact, most home green thumbs, given the choice, will grow Lychee 9 times out of 10. Here in Asia, both are grown […]

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Ginger: The spice for sweet & savory

Part of an occasional series of Guest Posts by friends of MIEW who love food just as much as we do. We hope you enjoy. [Chewy Ginger Cookie Recipe included]. Ginger is … someone with red hair, but more importantly a spice. This humble rhizome lends a hot, fragrant zing to foods and beverages from […]

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Foodportunity: Forging friendships through food

Foodportunity (n.) – An opportunity in food means the possibility to fluently speak the native language – food – no matter where you are in the world. My foodportunity started from humble beginnings to grow into the business of finding the most authentic tastes to share with my newfound global family of adventurers. We, as […]

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Food on Wheels: Dishcrawl Seattle’s #BetaTasting

Part of an occasional series of Guest Posts by friends of MIEW who love food just as much as we do. We hope you enjoy. If there were such a thing as dim-sum for mobile food, the Dishcrawl Beta Tasting is a pretty good model. The weather delivered a perfect afternoon for half a dozen […]

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Durian: The King of Fruit

I will come right out and say it: Durian is one of the most misunderstood fruits in western culture. It has the reputation for smelling so bad that most liken it to the odor of rotten flesh. It’s banned on subways, airlines and in shopping malls and, believe me, once you smell it you will […]

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Keeping, and Ignoring, Local Food Customs

Know your local food customs, and when appropriate, disregard them when you travel. This is a simple post about simply knowing how to travel and dine across the world. From eating with your hands in India to never drinking your ramen broth in Japan, you should always know the local food customs when ever you […]

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Sushi: Small bites, big flavors

I want to share a brief note about sushi. Of course I love sushi and sashimi, and you should too. Forget the rolls – it’s all about the pure fresh fish, and, on occasion great rice, wasabi and soy sauce. But even without those other compliments, the best sushi is the freshest, no matter where […]

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Passion fruit

With a name like “Passion Fruit” you would think of some fabled fruit that is picked from lush green trees in a glorious oasis overlooking oceans or mountains, or both. The truth of it is that most passion fruits look like big tree seeds with soft gooey centers. The outer skin is a bit rough and fairly […]

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Vegetarian Gelatin dessert

This seems like a strange concept: Vegetarian gelatin. The secret is that it’s made from plants, not from gelatin*. We do see this dessert popping up across the US, but it’s been quite common in Southeast Asia for a while. For religions reasons, a significant portion of the population in this region needs food to […]

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Eat your greens: Saag Paneer vs. Palak Paneer

Having eaten and enjoyed Indian food in the US for many years there were a couple things I learned: it’s a great way to eat vegetarian and they have this amazing bread called naan. What took me a few years, and now international experience, to realize is how limited the food selection is in US […]

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“Ethnic food” is “Local food”

Ethnic food saved my life. Well, not exactly, but hear me out. Traveling across the world you come across different versions of foods you get at home. Some are familiar comforts — multi-national fast-food brands, for example — while others are authentic — like dim sum in Hong Kong. In any case, we often look […]

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Discovering Thai Curry

We shared the recipe for green curry, and even how Thai curry paste is made, but now it’s time to discuss the subtle differences in green, red and Panang curries, both in Asia and in the US. As noted in a few other posts, the two most notable differences in ingredients between the locations are […]

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Pad Thai recipe

Have you ever wanted Pad Thai at home? Here’s an easy Pad Thai recipe so you can make it from scratch. Far and away the most popular Thai dish outside of Thailand, Pad Thai requires fewer ingredients but a wok with a round bottom is the preferred pan.   Serves 2 2 Tbsp palm sugar […]

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Dragonfruit

To continue the theme of favorite fruits, I would like talk a little about Pitaya, or dragonfruit. This fruit only blooms at night and has a fiery red outer skin* and either a white or beet-red inner flesh that’s the edible part. While I did find these in the US, in Eatily, NYC and a […]

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Persimmons

Of all the new fruit I have been able to try in Asia, sometimes the most enjoyable things are familiar but now grown outside of the US. An example of this is persimmons; mainly grown in California and South America, I have now been able to try them from Israel and Australia and I can […]

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Fried Chicken Around the World

One of the most well loved foods across the world is the chicken. They are easy to keep, easy to feed, produce eggs to eat or can be the singular source of food once cooked whole. As you look at the different regions of the world, and their enjoyment of chicken, you see some universal […]

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Indian Recipes

For a lot of people, the most rewarding part of a meal is the time spent in the kitchen or around the grill creating it. Restaurant chefs love to know patrons appreciate their cooking and home chefs will always find groups of people congregating around the food prep area. Which ever category you fit in, […]

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Indian Flat Breads: Naan & Paratha

“I like Indian food” is a phase a lot of us hear more and more lately across the US. That’s because Indian food, along with Thai food, is one of the fastest growing ethnic restaurant categories across the US and Canada. With an influx of new and different foods, we are all trying new menus […]

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Green Papaya Salad

Simple dishes providing simple pleasures are sometimes the best way to start a meal. The Thai green papaya salad is one of those appetizers that is very easy to make and can provide a wonderful start to a meal whether it be Asian, or otherwise. The Thai dining experience follows a set of texture and […]

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Mangosteen

The Queen of Fruits. That’s the unofficial official name for purple mangosteen. It’s a fruit that gets very little international fanfare but I am sure you’ve all heard of the King, Durian. As you can see from the photo, the mangosteen is very purple on the outside (it will stain) and white segments on the […]

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Thai Green Curry recipe

With this post I am going to cut right to the chase – Making Thai Green Curry from scratch was one of the best experiences I could have as someone in the gourmet food import business. If you are passionate about food, you should know how to make it (or at least try). The recipe […]

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Golden Kiwis

The bitter-sweetness of living on a small island like Singapore is that a lot of your food has to be imported. For those of us looking for the local feel, that tends to include food from Malaysia and Indonesia because those places are a 45-minute drive or ferry ride away. What this allows me to […]

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Asian Pineapples

There are many similar fruits and vegetables across the world. Things like mangos, pineapples, carrots and strawberries can be found all over and for the most part have similar shapes and sizes. You may be thinking, “of course they are all similar shapes and sizes”. To that I say you are only focused on 1/2 […]

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Non-alcoholic aperitif/digestif

An aperitif (literal translation “to open”) can refer to a drink or a food. Typically it’s dry to the taste to help open the taste-buds in preparation the upcoming meal.  Digestif is typically consumed after a meal, to assist…digestion! Aside from the French language what both of these have in common are that they are […]

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Indian vegetarian experience

This picture shows a plate of food made in the Mumbai business office for employees. The men and women that make this come in everyday around 9am to prepare and cook for about 60 people. The reason for this is that in Mumbai, depending on where you office is, it’s extremely difficult to pop out […]

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Pepper crab

This ain’t your typical Dungeness crab. This beautiful crustacean is Chili Crab, sometimes known as Pepper Crab. Singapore is known for Chili crab and it is exactly what it sounds like. Take your typical Asian chili sauce, thicken it up mostly with ketchup and you have this sweet/slightly spicy tangy sauce that is ladled over […]

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Spice differences

What we at MIEW foods have learned is that not all spices are created equal. In one country something like chili powder can be very mild and somewhat smoky. In other countries it can be as fiery hot as fresh jalapenos. We made the unfortunate discovery while trying to make a western dish with eastern […]

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Thai Mango

Prior to moving to SE Asia I thought the “champagne” mango’s in the US were the best I’d ever eaten. They were small but full of flavor and had relatively small pits compared to the normal mango’s I would pick up in the stores. The conventional mango was mainly green with a little bit of […]

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Introduction to MIEW

This will be our first post in what will hopefully be a long line of thoughts shared by both employees of MIEW and those that work with us and/or those that just plain love food. In traveling and living all over the world there are a few things that have been made crystal clear. 1. […]

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