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Drinks
Ginger, Lemongrass and Thai Basil Sparkler
Despite my love of fun, non-alcoholic beverages (kombucha, tea, lemonade, hibiscus coolers, etc., etc.), I’m always dropping the ball when it comes to making...
Breakfast
Burmese Yellow Fried Rice with Shallots and Peas
Long 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
Gai Du Du- Vietnamese Papaya Salad with Shrimp
Note: major fail on my part! The Vietnamese name for Vietnamese Papaya Salad is Goi Du Du… I’m not sure how I let that...
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...
Asian
Shrimp and Egg Pancakes
If I’m lucky, the cooking I do for Girl Cooks World carries me though most of the week and there’s little or no need...
Recipes
Ayib- Fresh Ethiopian Cheese
I never would have thought my introduction to cheese-making would happen when I was cooking African cuisine. Italy or France… maybe. Ethiopia… not so...
Recipes
Eggs Stuffed with Tuna and Anchovies
I’m pretty sure I’m not the only one out there who was scared of hard-boiled eggs as a little kid. I mean, have you...
Recipes
Sri Lankan Black Chicken Curry with Roasted Spices
Is this chicken sounding and looking a little familiar to you? That’s because it’s an adaption of the black shrimp curry that I made...
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