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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: December 2015
Sour krasang fruit for Cambodian soups and dips
Recently I found a rare Southeast Asian cooking ingredient in the freezer section of my local Cambodian market: krasang fruit ក្រសាំង (pronounced “ga-sang”). The flesh and seeds of this fruit are used to sour soups and dips, much like the … Continue reading
Posted in - Featured Food Discoveries, Cambodian food
Tagged ក្រសាំង, กระสัง, มะสัง, Cambodian food, dip, fermented fish, Ferroniella lucida, Java feroniella, Krasaeang, krasaing, Krasang, krorsang, krosang, prahok, sour fruit, wood apple
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Dried ngiu flowers and a Northern Thai spicy noodle soup
In the States we don’t generally think about eating flowers, but flowers have long been culinary tradition in many parts of the world. Mainland Southeast Asia is particularly fond of including flowers in meals, whether they are used as a … Continue reading
Asian Markets of Philadelphia 