Sprouts are nutrient rich and high in antioxidants. Best of all, you can easily grow them at home. My family typically sprout mung bean sprouts, which are used to top various noodle dishes; like pad Thai, Khua Mee (pad Lao), or pho and they are great in stir fries too. For me they are one
Read more

Chocolate coated peanut butter cups reminiscent of America’s favorite candy. Yes, the peanut butter cup is usually on the top of the list. However, since it is post-holiday season, everyone seems to be on a diet. Some were on diet throughout the holidays, which I know can be tough. Partially why, I’m sharing this recipe
Read more

A gooey pumpkin with warm spice crusted inspired by my recent team lunch at 4Rivers Smokehouse, where I picked up their pumpkin bayou. They call it a pumpkin bayou, but it is basically a chess bar. Yet with some notable features. I split a bar and savored it over the course of a couple of
Read more

It’s glazed donuts meets sesame balls with this recipe featuring a glutinous rice dough filled mung beans and coated in a sugar glaze. Chewy outside and soft mung bean center. This is a rare version of kanom kai hong (ຂະໜົມໃຂ່ຫົງ), which we traditionally think of as sesame balls. But it is just as addicting. I
Read more

This salad features a salty-sweet-tart dressing and is inspired by the salads my mother used to make. My mother often reminds me of how selective of an eater I used to be, yet I have nothing but fond memories of her cooking. I have a friend, Joon, who makes a delicious version of yum salat
Read more

Soft, pillow-y pumpkin chiffon cake with just a hint of pumpkin spice. I made this pumpkin chiffon cake for my dad on his birthday. And it earned me another, “that’s the best cake I’ve ever had.” It has the classic elegance of a chiffon cake and not too sweet, which fits the taste buds of
Read more

Warm. Earthy. Home. That’s what I think of when I think of pumpkin spice. But pumpkin spice, has certainly become a thing in recent years. But why? Research suggests that pumpkin spice is popular because the spices are associated with fall, the holidays and time with family. Just smelling it, reminds us of those good
Read more

Mok pa – fish steamed with herbs steamed in banana leaves. You get hints of umami with the fish sauce, earthiness from the herbs, a little brightness with the lemongrass and a little heat with the chili. The recipe is typically made with a mild white fish like tilapia, but catfish is also commonly used.
Read more

Chocolate pots de crème is chocolate French custard or pudding. It is richer and more indulgent than an regular pudding. And the method is more like making a custard. With so much going on lately, I’ve been finding myself craving chocolate…a lot. Stress eating just a little. I was craving something easy and very indulgent.
Read more

Khao thom pad is a classic Lao dessert consisting of a coconut sweet rice with banana wrapped in a parcel and steamed in banana leaves. This dessert can be found on any street corner in Southeast Asia, but is also a vital part of the food culture in Laos. It is a coveted dessert made
Read more