Crafts to Crumbs

Kitchen Adventures of a Lao American

1 January, 2017

Hello!

I’m sharing my love for food, from crafts to crumbs, with an international flare.

Check out my latest recipes.

Kanom Maw Gaeng

This recipe is a sweet mung bean custard with a slight savory hint of shallot. Recently, I mentioned the difficulties of finding substitute ingredients with recipes from the other side of the world. This recipe is the epitome of cross-cultural substitution. With European presence in Southeast Asia, custards and flans were introduced into the region.
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Mee Kati

Mee kati is a coconut curry noodle soup dish that delivers an array of flavors from tart to sweet with a little bit of warmth of the curry and earthiness from the peanuts. With aromatics, spices and served with herbs, it’s definitely a flavor punch. I like to think of it as like if a
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Khao Tom Moo

This is a savory version of sticky rice parcels. The fatty pork belly seeps into the mung bean and into the rice. The rice is sweet and fragrant, pork and mung bean are umami. You may get a bite from the black pepper. This dish can become addicting. And I crave it often. I don’t
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Matcha Crepe Cake

This refreshing dessert was inspired by my recent visit to Las Vegas. My sister took me to this little shop, where we shared a slice of matcha crepe cake. It was not very sweet and very light. And the bite that I enjoyed the most was the bite that was touching a slice of orange,
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