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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...
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...
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...
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
Soy Sesame Dipping Sauce
Don’t worry, this isn’t today’s only post. But I’ll be referring to it in several upcoming recipes so I thought it’d be nice for...
Recipes
Spicy Thai Green Curry with Chicken, Eggplant and Bamboo Shoots
Back in my gluten-eating days, I lived near a great hole in the wall Thai restaurant. Literally, the place is a garage with a...
Recipes
Spiced Yellow Split Pea Fritters
Americans sure do love fried foods, so I’m not quite sure why we haven’t jumped on the bean/legume fritters bandwagon. Clearly the rest of...
Drinks
Chanh Muối- Quick Salty Limeade
Before my trip to Vietnam I anxiously checked the weather reports on a daily basis. I’d chosen to visit during the shoulder season, when...
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