150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes

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What can I say...I'm an ethnic food foodie! And, one of my favorite kitchen gadgets is a slow cooker; so put the two together and I'm off to the races. I decided to test an Indian recipe, a Thai recipe and a Vietnamese recipe from 150 Best Indian, Thai, Vietnamese and More Slow Cooker Recipes. My Indian test was Lamb Biriyani. The marinade consisted of the usual yogurt plus cilantro, garlic and ginger. After six hours of tenderizing the lamb, I stir-fried the lamb with onions and spices consisting of coriander, cumin, turmeric and cayenne. Tomatoes were stirred in and set aside. The rice portion of the dish was basmati with onion, cumin seeds, peppercorns, cloves, cardamom pods, and cinnamon stick. Now comes the slow-cooker part; thin layers of lamb mixture and spiced rice were spread in the container. This was all covered with boiling water and cooked on low for three hours. Oh my!! The smell in the kitchen was to die for! And, the end result was so, so, good. Did it match what we've had at the local eatery? Yes, and even more so. For the Thai recipe I decided to test Hot and Sour Thai Fish Curry. Thank goodness for the jasmine rice to break the heat of the dried chili peppers! The combination of spices, lemon grass, garlic, fish sauce, turmeric and tamarind paste and the addition of pineapple gave the salmon filets a very distinct flavor. The fish flaked after two hours on high and was served immediately. The end result was good but I didn't find it excellent. For us, there was just too much heat from the chili peppers and it interfered with tasting the salmon. My Vietnamese choice was Vietnamese Spiced Beef and Noodle Broth. The broth was made up of previously prepared broth (I used organic, purchased broth) and added whole cloves, peppercorns, gingerroot, cinnamon sticks, star anise, and green cardamom pods. This combination was cooked in a slow cooker for three hours on high, by which time the broth was permeated with the spices. The rice noodles were then cook