total posts: 152
Can anyone tell me the common English name for Vietnamese cuu ky herb?
Sup mang tay cua (Vietnamese asparagus and crab soup).
Dried squid, shrimp, and scallops. My secret ingredients for a naturally savory broth for Vietnamese soups.
With such a varied selection of fish sauces, how do you know which ones to choose? A discussion of fish sauces in general, and Vietnamese nuoc mam in particular.
Roasted artichokes with chili aioli and tra atiso (Vietnamese artichoke tea).
Salsa verde with four kinds of green.
Tri-colored carrots simply roasted with brown sugar and butter.
Weekend Wokking, a new food blog event in the spirit of Iron Chef and Weekend Herb Blogging. How many variations can we make? The inaugural "secret ingredient" is asparagus.
Ca bong lau nuong voi mo hanh (Vietnamese roasted catfish with scallion oil).
Yong tau foo began as a dish of Chinese stuffed tofu, but now can mean any of a variety of stuffed vegetables.
Fermented bean curd, sometimes called "Chinese cheese" because of its similarity in texture, smell, and flavor to bleu cheese.
Step-by-step photo instructions on how to chop and prepare sugarcane.
Peanut butter and white chocolate drizzled popcorn.
Looks like they're sour cream and onion potato chips, but they're not. Would you like a seaweed and salt chip?
Loofah, the stuff you scrub with in the shower, is also edible.
Che dau trang (Vietnamese dessert soup with white beans and sticky rice in coconut milk). I make mine with black-eyed peas.
Meyer lemon granitas.
Banh tet chuoi, Vietnamese sticky rice cakes with baby bananas, steamed in banana leaves.
Chinese hot and sour soup, a mainstay of many restaurants, is easy to create at home. The "hot" is white pepper and the "sour" is black vinegar.
Unlike Indian or Thai curries, ca ri ga (Vietnamese chicken curry) is more like a stew.
"Animal-style" fries and other In-N-Out "hidden menu" items, are no longer secret!
Com lam (Vietnamese sticky rice in bamboo) in Sa Pa, Vietnam.
How much do I love borscht? I made a 6-quart pot and ate it every day over the course of a week. And it was good every single time.
Taiwanese popcorn tofu, a vegetarian take on a tea house snack favorite.
What greater recipe to celebrate the love between purple cauliflower and purple yams than Indian aloo (Technically potatoes, yes I know, but let's give me a little leeway?) gobi (cauliflower).
A little video demonstration on how I make scrambled egg omelets in a wok.
Yang Chow fried rice, a staple at most Chinese restaurants.
Blood orange granitas.
What to do when my uncle gave me a colander full of chili peppers? I made tuong ot xa (Vietnamese lemongrass chili sauce).
Homemade char siu (Chinese barbecued pork). Juicy and flavorful without the food coloring-enhanced unreal pink color.
German oven pancakes with cinnamon-apple topping. Just in time for National Pancake Day!
It's loads cheaper to make your own Vietnamese banh mi. Plus, you can stuff it with as much meat as you'd like. The first of three banh mi recipes.
Chocolate mochi with Nutella filling. Just in time for World Nutella Day!