Author Archives: David Dettmann

About David Dettmann

Food obsessed and frequently nostalgic.

Savory Uyghur flatbread at the base of a stew

Travelers to Uyghur cultural zones of Xinjiang will be familiar with the Uyghur staple flatbread (aka nan) and its many uses at the table. It is served alongside tea, dried fruits and nuts for breakfast and afternoon tea. At kawap … Continue reading

Posted in - Featured Food Discoveries, - Recipes, Central Asia/Uyghur food | Tagged , , , , , , , , , , | 3 Comments

Xi’an’s famous foods in the instant noodle section

In 2014 I wrote a post on the growing popularity of “Xi’an” and “Northwestern Chinese” foods in Philadelphia and beyond. Since then we’ve seen even more restaurants open as Philly’s Xi’an Sizzling Woks added another location in University City and … Continue reading

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Delicious greens: yuchoy

Long leaf vegetables are a key component of most meals at our house, and yuchoy is a vegetable that comes fresh to Philadelphia markets regularly. That is to say it is usually in our fridge. It keeps pretty well for … Continue reading

Posted in - Featured Food Discoveries, - Recipes, Chinese food, Thai/Lao food | Tagged , , , , , , , , , | 2 Comments

Young tamarind leaves and an Isaan-inspired sour chicken soup

Green tamarind and tamarind leaves are back at my go-to Cambodian market, providing an opportunity to explore cooking with these rare Southeast Asian sour treats. Dried tamarind fruit is of course a standard souring agent for cuisines ranging from Persia … Continue reading

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Lanzhou beef noodles, Lanzhou-style

Three years ago I published my first post on this blog, focusing on a topic that has fascinated me for more than twenty years–Lanzhou hand pulled noodles and “secret” ingredients. Over the past three years that post has been far … Continue reading

Posted in - Featured Food Discoveries, Chinese food | Tagged , , , , , , , , , | 2 Comments

A foray into Ethiopian flavors

Please allow for a temporary distraction from the great Asia-focused food in Philadelphia. Don’t get me wrong, this is an exciting time for new Asian food items–it seems every day there is something new–but I’d like to share a recent … Continue reading

Posted in - Featured Food Discoveries, - Featured Markets, - Unique food traditions, Non-Asian | Tagged , , , | Leave a comment

Grilled long eggplant, two ways

It is a nice day for grilling, and I’d like to use up a few ugly vegetables I have kicking around in the fridge. Some lovely hardwood smoke will do wonders to make these guys shine, and the preparation couldn’t … Continue reading

Posted in - Featured Food Discoveries, - Recipes, Cambodian food, Thai/Lao food | Tagged , , , , , | 1 Comment

Sino-Thai Sunday brunch: bakuteh and batonggo

Today I recreated a food experience from last summer in Bangkok, when my sisters-in-law took me out for a Chinese-style brunch at a place that specialized in “meat bone tea” (肉骨茶), or as locals in Thailand/Malaysia/Singapore/Indonesia refer to as bakuteh บะกุ๊ดเต๋. … Continue reading

Posted in - Featured Food Discoveries, - Recipes, Chinese food, Malay/Indonesian food, Thai/Lao food | Tagged , , , , , , , | Leave a comment

The pleasures of sour kimchi and kimchi stew

Kimchi is a great accompaniment to rice, soup, and stir fry dishes. After a jar (or tub) has been kept for several weeks however, it starts to get sour. That can also be delicious as it is, but many would … Continue reading

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Fenugreek, a delicious herb/vegetable

Fenugreek has long been used in the Middle East, North Africa, and South Asia in cooking and medicine. Today in the US it is perhaps best known as a spice component of cuisines of India, but it also has an … Continue reading

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