with Chef Mei Ibach
In clay pot cooking, poultry or meat is combined with a little liquid, vegetables, and seasonings to produce the tenderness of a braise with the finish of roasting. Most of the cooking is done with the cover in place, but when the food is nearly finished, the cover can come off to get a golden brown finish.
Korean Kimchi Seafood Soup
Singapore's Bak-Ku-Teh - Slow Braised Pork-Ribs with Chinese herbs
Japanese Braised Tofu & Maitake Miso, Mushroom Ramen in Donabe
Vietnamese Chicken & Mushroom Clay-Pot Rice
Coconut Bread Pudding