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.

Pumpkin Bars

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
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Kanom Kai Hong

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
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Yum Salat

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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Pumpkin Chiffon Cake

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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