Alice Santiago
Recipes
Burmese Yellow Fried Rice with Shallots and Peas
doLong after I’ve packed up and moved on from Burma and its cuisine, I’ll still be preparing plenty of my off-the-blog meals using a...
Recipes
Toasted Chickpea Flour
Burmese Basics week continues with this toasted chickpea flour, or besan. The Burmese use it as both a thickener for soups and sauces as...
Salad
Burmese Chickpea Tofu Salad with Sesame and Cilantro
So I was jazzed with the idea of making non-soy tofu, but wasn’t quite sure what I was going to do with it. So...
Soups
Vietnamese Crab and Asparagus Soup
I hope you guys don’t mind my taking a quick detour today to Vietnam. I never got around to making this crab and asparagus...
Recipes
Roasted Brussels Sprouts with Bacon, Cranberries and Toasted Pecans
I’m a neutrals kind of girl, which means my Christmas decorations typically consist of white lights, natural elements (greens and pine cones), and maybe...
Recipes
Chocolate Pots de Crème
One of the occupational hazards of being a food blogger? You end up wanting a lot of highly specialized food items. You know, like...
Soups
Curried Roasted Cauliflower Soup
Although the cultural make-up in Hawaii is very diverse, just about everybody follows the Japanese tradition of omiyage. So when folks go on a...
Salad
Gai Du Du- Vietnamese Green Papaya Salad with Shrimp
Note: major fail on my part! The Vietnamese name for this is Goi Du Du… I’m not sure how I let that typo slip...
Appetizers
Dua Gia- Pickled Bean Sprouts
I fell in love with pickled bean sprouts back when I was cooking Korean food- it was these seasoned soybean sprouts that started the...
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