What do my favorite snacks, i.e. kettle corn, chocolate-covered potato chips, and Costco’s cashew, almond and pumpkin seed clusters have in common? The irresistible combination of salty and sweet. And while spiced, candied nuts are certainly nothing new (my previous go-to combined almonds, candied sugar, cumin and cayenne), this Thai snack mix ups the ante
What to do when you can’t decide between Thai basil chicken, chicken with cashews, and chicken with broccoli? Make this Thai-inspired dish that combines elements from the three Asian favorites! This was the first time I’ve cooked with Chinese broccoli (also called kai lan, gai lan, and Chinese kale) and guys, I’m in love. I’m
If you’re a longtime reader then you already know I love all things coconut: coconut meat, coconut juice, coconut milk, coconut oil, etc. But even with the widespread availability of fresh coconuts in Honolulu, I’ve shied away from purchasing them. The idea of opening one (and the idea of buying and/or using a machete!) has
Out of all the non-dairy milks commercially available, mass-produced soy milk is my least favorite (almond milk is the clear front runner in my book, followed by coconut milk and rice milk). But I was curious to see whether a homemade version of soy milk could make me warm up the the classic Asian beverage.
One of the reasons I love Vietnamese food so much is that the majority of meals achieve the perfect balance of hot, sour, salty and sweet. Do chua, or pickled daikon and carrots, is a popular side that adds both sour and sweet elements. If you’ve ever had a bánh mì, the Vietnamese sandwich on