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
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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
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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
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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.
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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.
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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
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Kanom jok foo or kanom thuay foo (Puffed Cupcake) is literally a cup cake that has puffed. This recipe is one of the easiest cakes I’ve ever made and I didn’t even have to bake it. There are no eggs and no dairy involved. There are no ovens used. I don’t have to sift anything.
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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 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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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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