Coconut Rotti- Sri Lankan Coconut Rice Flatbread

Oh, how I love finding naturally gluten-free breads and desserts from these countries I’m visiting.  The recipes are special namely for what they don’t have, like a long list of ingredients like xanthan gum or egg replacer.  They make life so much easier for me, and I imagine, you too.  Even if you’re not gluten-free

Boszorkanyhab- Witches’ Froth- Baked Apple Mousse

Even if this recipe hadn’t looked very good, I might have made it anyways just because of its name.  Luckily for me it was a winner: baked apples are pureed and combined with vanilla sugar, egg whites, rum and lemon juice and then whipped until light and frothy. Hungarian food tends to be pretty heavy:

Borju Porkolt- Hungarian Veal Paprika Stew

After a number of complicated, multi-step recipes, this veal stew was a total breeze and a welcome change of pace.  Nothing complicated or fancy going on here- just a simple combination of veal, vegetables and spices simmered until tender. In fact, the hardest thing about this stew was deciding what to put in it.  Some

Yongun Chonggwa- Candied Lotus Roots

Aren’t these pretty?  The timing of these was just about perfect because they taste exactly like jelly beans.  I kid you not.  I think they’d be a perfect light ending to a big Korean meal. I first tried the roots plain.  The texture was great and the sweetness was just right, but they didn’t have

Slán Leat Ireland!

Photo Courtesy of the Digital Times Ireland, it’s time to say goodbye.  It’s been great, but really it’s best that I slip away quietly now before I do any more damage.  It’s actually hard to grasp the amount of cheese, heavy cream, and booze that I’ve put away in the past two weeks.  Of course

Red Date and Walnut Sticky Rice

I couldn’t help myself.  These are typically rolled into balls for a snack, but their beautiful red hue was practically begging to be made into a heart shape. This was my first experience with red dates, or jujubes, but it won’t be my last. They’re typically sold dried and while they’re not good for out

Napa Cabbage Kimchi

I suppose it would have made the most sense for me to post this at the beginning of my time in Korea, especially since I used cabbage kimchi for the kimchi fried rice.  Unfortunately, it took me a long time to create a recipe I thought was blog-worthy.  I tried a bunch that were either

Kimchi Fried Rice

Fried rice is pretty much the ultimate quick, healthy and filling meal.  Although the healthy part doesn’t necessarily ring true in Hawaii, where most fried rice consists of white rice, Portuguese sausage, bacon, lup chong sausage, and few-if any- vegetables.  Absolutely amazing, but healthy it is not. This kimchi fried rice, however, would likely get

Jamaican Festival Fried Cornbread

Some of you might remember that my last attempt at fried cornmeal fritters didn’t go so well.  But try, try again I say.  Plus, with a name like festival, I had the feeling that these might be just the things to turn my cornmeal fritter luck around. Festival is new but popular addition to the

Ginger Jelly with Honey Molasses Syrup

Another country, another ginger-centric recipe.  I suppose you could consider this a grown up version of jello: it has a more sophisticated flavor and a softer, more pleasant texture. The recipe that inspired this one was drizzled with brown corn syrup.  Had I thought that was the right flavor match for the ginger, I would

Cold Coffee Soufflé

This is exactly the type of dessert I generally avoid.  Namely because it relies on one critical step that I usually botch: unmolding the soufflé.  Per usual, I didn’t do it correctly.  And so I give you pictures of the back-up soufflé, which I didn’t even bother trying to flip. Botched unmolding aside, this coffee

Coconut Cream Pudding

This dessert is about as sophisticated as a Snack Pack Pudding cup.  I don’t necessarily mean that as a bad thing- I was eating those Hunt’s snack pack puddings well into my adult working years.  Hunt’s doesn’t make (to my knowledge) a coconut pudding, but I imagine this is exactly what it would taste like

Baked Jerk Meatballs with a Sweet Glaze

Did you guy see the post on Serious Eats about the blogger creating burger recipes for every country in the world?  I feel like I read somewhere that it was to introduce the author’s non-adventurous family members to different cuisines.  Well, I imagine that when she gets to Jamaica, her burger recipe might end up

Pan Boxty, Irish Potato Pancake

I’m sure you guys realized that a potato recipe would be coming sooner or later.  One of Ireland’s favorite ways to use their most famous vegetable is by making boxty.  Boxty recipes vary widely: some included mashed potatoes or milk while others didn’t and some had just a smidgen of flour while others included more

Mejadra- Israeli Rice with Lentils

If this Israeli mejadra was in a one-on-one competition with my go-to Indian lentil rice pilaf, it might lose if judged as a one-item meal.  The Indian version’s addition of tomatoes, serrano peppers and a whole cumin seed tadka adds a lot more interest and complexity to the lentils and rice. But where this recipe shines (in a wallflower sort of way) is

Jerusalem Mixed Grill

Think you’re not an offal fan?  This recipe might just convert you.  Chicken livers and chicken breast cooked in a baharat spice mixture, drizzled with tahini sauce and served on flatbread with some greens. The original version also called for heart and spleen, but Whole Foods didn’t carry any.  If you’re able to find either- and are an adventurous cook- feel free to

Israeli Malabi Pudding

It was only after I chose Israel as one of my first culinary destinations that I learned a debate as to whether Israel has its own distinct and unique cuisine existed.  Apparently some people argue that Israeli cuisine is really just a collection of recipes from Jewish immigrants as well as recipes from its Arab neighbors.  But I’m not interested

Indonesian Fried Bananas

Last weekend I went to the Punahou Carnival.  Although I was extremely excited to see a sign for gluten-free nacho plates (!!!), I still got a little jealous to see my gluten-eating friends eating malasadas and other fried foods. So I went home and made these the next morning.  Suddenly I didn’t care about not having been able to eat those

Gluten-Free Amaranth Honey Cake

I guess honey cake is traditional for Rosh Hashanah because I saw versions of it in many of the Israeli cookbooks I looked through.  It was easy enough to convert to gluten-free.  You could also use oil in place of the butter if you’d like; most of the honey cake recipes originally called for oil.  But amaranth, butter and honey is one

Acarajé- Brazilian Black-Eyed Pea Fritters

In the book Gabriela, Clove and Cinnamon, main character Nacib quickly finds himself the owner of the most popular bar in town after his new cook, Gabriela, starts whipping up bar snacks like these.  Of course her good looks don’t hurt, but I think these fritters deserve some of the credit too. Great as a snack, but would also

Pad Thai Noodles

If I’m going to make Thai noodles, nine times out of ten it’ll be a simpler spicy noodle with garlic and Chinese cabbage.  But sometimes, and I’m pretty sure you’ll all agree, only Pad Thai will do, with those chewy, sticky noodles, a sweet and slightly spicy sauce, crunchy beans sprouts and peanuts, and a

Happy 2014!

Long time, no post, but I just wanted to check in and wish you all a happy new year.  I do hope 2014 is treating you right so far.  I’m still recovering from the holidays…  I ended up spending more than 50 hours traveling to see family all over the country in the span of

Back from New Zealand

Although you guys are probably used to periodic radio silence around here by now, this time I actually had a legit excuse: I just got back from a much-needed vacation.  I ended up going on a pretty epic road trip through New Zealand and it was so nice to unplug, go on almost-daily hikes, and

Thai Chile Jam

For those of you who have already tried nam prik pow, I certainly don’t need to sell you on its virtues…  you’re likely already a huge fan of the stuff.  But for those of you who maybe aren’t that familiar with Thai cuisine and haven’t ventured beyond Pad Thai and Thai iced tea?  Well, I’m

Spicy Eggplant with Red Bell Pepper and Thai Basil

Every so often I stumble upon a food blog post  in which the author is trying to persuade his or her readers into “trying eggplant again”, with the underlying assumption that a lot of folks have tried eggplant and not liked it.  Really?  I guess I’ve always assumed that everybody was fully on board the

Ginger and Lemongrass Syrup

It’s not exactly groundbreaking, but here’s the lovechild of my two favorite syrups: ginger and lemongrass.  The condiment shelves in my fridge are generally stuffed to the gills, and so I’m considering the consolidation of two bottles into one to be a step in the right direction.   I’m not sure why I didn’t take the

Gluten-Free Chocolate Mug Cake

I’ve never been much of an early adopter when it comes to food.  Evidence?  I tried a single serving mug cake for the first time about a month or so ago.  A recipe from a very, very popular food blogger had just popped in my reader  earlier that day and I was in dire need

Gluten-Free Blueberry Buttermilk Pancakes

Is it just me, or is getting sick in the middle of summer just plain cruel?   Sometimes in the rainy season I half hope that I’ll come down with a little cold.  Staying home from work and curling up on the sofa with a hot cup of tea, without any chores to accomplish or tasks

Indian Yellow Dal

I”m in the middle of a massive fridge, freezer and pantry clean-out, which means that all of my dried beans and legumes have got to go before I even think about putting in another order from Rancho Gordo or visiting the bulk bins at the local health food stores. While a lot of beans have

Curried Tuna Salad

Even though we’ve got pretty great weather year-round here in Honolulu, I’m certainly not immune to a little spring fever.  The longer, warmer days mean even more frequent trips to the beach and, more importantly, more frequent beach picnics. While I’d love to be the kind of person who can put together a magazine shoot-worthy

Tart and Garlicky Tamarind Sauce

I’ve decided that I don’t pay enough attention to sauces, often considering them nothing more than an afterthought.   Bad call on my part. Because without sauces, cheese nachos would pretty much just be a plate of tortilla chips, hot fudge sundaes would barely have a leg up on a bowl of plain ice cream, and

Indian Spiced Cucumber, Peas and Mint

For a girl who is constantly cooking new recipes from all types of cuisines, I’ll admit I’ve been in something of a rut when it comes to Indian food.  I’m constantly trying new recipes, yes, but I’m such a fan of Ruta Kahate’s first cookbook (5, Spices: 50 Dishes…. I’ve mentioned it many, many times

Burmese Fish Salad with Shallots and Fresh Herbs

Although we’re experiencing a minor cold snap out here in Hawaii, it seems like the rest of the country is finally starting to warm up.  So it’s a good bet that many of you are starting the transition from hearty soups and stews to lighter spring and summer fare. Some of my favorite warm weather

Beef Lemongrass Sliders

When I went gluten-free, my burger consumption plummeted.  No longer being able to eat the gluten-filled versions at Nico’s Pier 38 or W&M meant that burgers became something of a complicated meal to make at home rather than a quick, on-the-run option.   Gluten-free buns had to be procured from the vegetarian health food store,

Burmese Grated Carrot Salad

My first experience with carrot salad?  The grated version that’s loaded with raisins and walnuts and drowning in a super-sweet dressing.  It was perfect for my tween palate, which hadn’t begun to appreciate most vegetables, but these days I’m looking for more depth and balance than that overly sweet, kid-friendly dish. In this Burmese carrot

Sweet Sticky Rice Cake

With the exception of a great Asian food recipe round-up from Kevin at Closet Kitchen and a couple recipes here and there from some of my favorite food bloggers, it seems like Chinese New Year passed without much fanfare from the food blog community.   I was too busy to really celebrate last weekend, which meant

Candied Bacon Chocolate Chip Cookies

When I get invited to a potluck or dinner at a friend’s place, it pretty much goes without saying that I’m the one responsible for bringing dessert.  And more often than not, my dessert of choice is cookies.  They’re easily portable, I can prep the dough ahead of time, and they don’t require any fuss

Baked Salmon with Vietnamese Dipping Sauce

I went to my favorite fish market a couple weekends ago, all set to follow through on my resolution of getting more Omega-3 fatty acids in my diet in 2013.  Unfortunately just about everybody else must have had the same idea because just about the only fish available for less than $20 per pound were

Potatoes, Bacon and Brie, Tartiflette Style

Tartiflette.  Sounds kinda fancy and maybe just a little bit uppity, right?   Like the kind of dish that requires special cookware or a whole afternoon to make?  Thankfully I was wrong on pretty much all counts. Absent from most of the French cookbooks I’ve been using over the past month or so, I spotted the

David’s Racines Cake

Dessert may just be the easiest part of eating out at restaurants.  There’s almost always a gluten-free ice cream or sorbet on the menu, occasionally crème brûlée, and, if I’m really lucky, a flourless chocolate cake. I’m not one to complain about desserts being too rich or too dense, but it was certainly a nice

Leek and Onion Tart

As much as I’d love to throw a big holiday party, it seems as though everybody’s evenings for December are always solidly booked with family obligations, work parties and other get-togethers. But I’ve been toying with the idea of having a casual open house holiday party this year, when folks can stop in throughout the

Coconut Friands- Mini Coconut Tea Cakes

Like Lindsay, I have a tendency to gravitate towards recipes that call for egg yolks.  For a long time I didn’t have any go-to recipes for egg whites (and I’m far too lazy to use Lindsay’s impressive labeling and freezing system), so the best case scenario for those leftovers was a half-hearted egg white scramble.

Fleur de Sel Caramel Ice Cream

Everybody has their own unique ranking for Halloween treats.  The boxes of raisins, small bags of pennies and the toothbrush courtesy of the neighborhood dentist were, not surprisingly, my least favorite items as a child.  I mean, do those even qualify as treats?  Or as tricks? What I wanted most, even more than the full-sized

Indian Coriander Shrimp and Zucchini

In all honesty, I thought I’d posted this recipe months ago, just after my favorite Indian cookbook author released her latest treasure, Quick Fix Indian, back in May.  But a quick search through the archives proved me wrong.  I guess this is a case of better late than never. Now if you’ve been reading along

Cucumber and Citrus Mocktail

I have a subscription to Food and Wine magazine, but only because I cashed in some airline miles that were in danger of expiring.  It’s not that I don’t like food magazines, but I have a major problem with getting rid of them and they just get lost in the stacks of travel magazines (again,

Boozy Mint Caipirinha Sorbet

My timing, I realize, could not be much worse on this post.  All around the blogosphere I’m reading that folks are ready to close the door on summer and embrace all things fall.  You know, things like pumpkins, tall leather boots, chunky sweaters, and hearty soups and stews. But you know what?  Let’s not jump

Vietnamese Pork Meatballs

I was just going to fold the recipe for these meatballs into an upcoming post for bun (coming later this week!), but then I figured that they’re definitely special enough to merit their own post. I think I’ve made at least a couple hundred pork meatballs over the past couple weeks in search of the

Roasted Eggplant with Garlic and Mint

This roasted eggplant with garlic and mint reinforces two cooking truths that I’ve accepted over the past couple years.  The first, which I learned from Ina Garten, is that roasted vegetables are, almost without exception, far superior to vegetables cooking by any other method. The second, which I learned from Vietnamese cooks and cookbook authors

Goi Dua Chuot- Cucumber and Shrimp Salad

I just have one teeny tiny issue with Andrea Nguyen’s seriously wonderful Vietnamese cookbook, Into the Vietnamese Kitchen– I’d love to see more pictures!  Especially because she has so many unique recipes that I haven’t seen in other cookbooks or food blogs… and there’s nothing like an amazing picture of a prepared dish to inspire

Bun Cha- Rice Noodle Salad with Herbs and Pork Meatballs

When it came to Asian noodles, I used to find anything other than instant ramen intimidating.  After all, there were strange sauces, herbs I wasn’t familiar with, and noodles made from rice.  Rice!  And instructions for these rice noodles called for soaking them in hot water off of the heating element.  Say what? Then I

Bo Nuong Xa- Grilled Lemongrass Beef

My favorite beaches in Hawaii?  Waimea, Hanalei, and Lanikai are certainly near the top of the list, but I’ve got another favorite right here in urban Honolulu: Ala Moana Beach Park. I mean, what’s not to love?  It’s got a golden sand beach, calm water that’s ideal for swimming or stand-up paddle boarding, awesome off-shore

A Vietnamese Herb Primer and Visual Guide

Although you’ll still be able to make some great Vietnamese food even without access to a lot of special (read: hard to find) herbs, I wanted to include a quick primer for those of you with access to a good Vietnamese or Asian market in case you’d like to do some experimenting.  In the photos

Thit Heo Kho- Vietnamese Pork in Caramel Sauce

More than a couple friends and former roommates have marveled at my ability, or perhaps willingness is a better word, to eat the same thing over and over again.  The people who don’t like leftovers?  Don’t understand them.  At all. I’d probably be happy to eat the same things over and over again for the

Che Chuoi- Coconut Soup with Banana and Tapioca Pearls

This isn’t your grandmother’s tapioca pudding…. unless of course you have a Vietnamese grandmother.  In fact, I probably shouldn’t even call this a pudding at all… this dish is definitely more like a soup.  More specifically, a rich and creamy sweet coconut-based soup with small, chewy tapioca pearls and chunks of fresh banana. You can

Ca Tim Dau Hu Kho- Braised Eggplant with Tofu

Although there are plenty of vegan and/or vegetarian recipes here on Girl Cooks World, there’s only one with tofu.  It’s not that I dislike tofu, but there’s just a lot of other things that I like even better.  But things have been pretty meat-heavy around here lately, so I thought it was time to expand