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Recent Posts
- Replicating a Uyghur tonur baking experience in an American oven
- This year’s new Asian markets and closed markets that will be missed
- Breakfast tsuivan submerged in hot milk tea
- The East Falls Farmers’ Market
- Delicious grains: millets of China, Mongolia, and Central Asia
- Central Asia-focused market in NE Philadelphia
- Fragrant and crispy peppers, for snacking on
- Dough covered meals of the Uyghurs, Kazakhs, and Mongols
- Gundruk: an essential food staple and flavor in Nepali cooking
- Some reflections on a recent food trip to Xinjiang, China
- Garlic scapes, fried as a vegetable
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Monthly Archives: February 2015
Nepal-style black lentil soup
In my previous home town of Madison, Wisconsin, we had a surprising number of Nepali restaurants per capita. That isn’t to say I understand “authentic” Nepali food better than anyone else, but at least there was some exposure to uniquely … Continue reading
Posted in - Featured Food Discoveries, - Featured Markets, - Recipes, Nepali food
Tagged मास को दाल, dal, jimbu, Kali maas ko dal, Nepal, timur
6 Comments
Uyghur meat bread
Today’s post is a long overdue return to the topic of Uyghur wood fire oven breads. Some day maybe I’ll have an opportunity to build my own tonur تونۇر (or as they are more commonly known in the US, tandoor–see … Continue reading
Posted in - Recipes, Central Asia/Uyghur food
Tagged Ўзбек, гўштли нон, 肉馕, go'shtli non, goshnan, O'zbek, Uyghur, Uzbek, گۆشنان, ئۇيغۇر
2 Comments
Uyghur home-style pulled noodles
For those of you who have experienced them, Uyghur pulled noodles–known as läghmän لەغمەن or längmän لەڭمەن in Uyghur and banmian 拌面 or latiaozi 拉条子 in Mandarin Chinese–are surely a special treat. Expats in China talk about this dish as … Continue reading
Posted in - Featured Food Discoveries, - Recipes, Central Asia/Uyghur food
Tagged Laghman, Lengmen, Uyghur, لەڭمەن, لەغمەن, 凉面, 拉面, 拉条子, 拌面, ئۇيغۇر, شىنجاڭ
9 Comments
New feature: Asian Green Vegetable Guide
We all need to eat more green vegetables. In fact, they are an essential part of any meal. Most of my posts tend to revolve around main dishes, often with meat, but at our house we almost always have a … Continue reading
Posted in - Guides
Tagged Asian grocery, Chinese food, choy, choys, 菜, green vegetable, guide, identification, leafy vegetable, 指南
1 Comment
Sticky rice, a food staple and a key ingredient in Lao-Thai cooking
“Sticky rice? I love sticky rice… I mean, how else can you eat rice with chopsticks?” I often get this kind of response when I bring up eating “sticky rice”. I quickly see that the person I’m talking to is … Continue reading
Posted in - Featured Food Discoveries, - Recipes, Thai/Lao food
Tagged ข้าวคั่ว, ข้าวเบือ, ข้าวเหนียว, ເຂົ້າຂົ້າ, ເຂົ້າຫນຽວ, ເຂົ້າເບືອ, 糯米, 老挝糯米, 遼式糯米, glutinous rice, kao kua, kao niao, kao niew, sticky rice, 泰式
3 Comments
Spiced and pounded beef salad
Recently I was inspired with a “Kachin pounded beef with herbs” recipe that I found in Naomi Duguid’s giant 2012 cookbook Burma: Rivers of Flavor. The dish was kind of unusual in that beef was boiled, then fried, and then … Continue reading
Posted in - Featured Food Discoveries, - Recipes, Myanmar/Burmese food
Tagged ကချင်, Burmese, Kachin, Myanmar, Pounded beef salad
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Asian Markets of Philadelphia 