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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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Author Archives: David Dettmann
Garlic scapes, fried as a vegetable
We are deep into the season of garlic scapes. Fortunately for those of us in Philly, we are able to find these strong-flavored beauties with fair regularity through springtime in Chinatown and even at area farmer’s markets. These are … Continue reading
Posted in - Featured Food Discoveries, - Recipes, Chinese food
Tagged 蒜芯, 蒜苔, 蒜蕊, 蒜薹, garlic, pork, scapes, suantai
2 Comments
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 flatbread, nan, qordaq, qoruma, stew, toxu, Uyghur, قورۇما, قورداق, نان, Xinjiang
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
Posted in - Featured Food Discoveries, Chinese food
Tagged chinese, 陕西, 西安, halal, instant noodles, Lanzhou, liangpi, Qingzhen, Qishan, Shaanxi, Xi'an, 兰州, 凉皮, 岐山, 清真
2 Comments
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 ผักกวางตุ้ง, canola plant, choy sum, edible rape, green choy sum, greens, rapeseed plant, yu choy, yuchoy, 油菜
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
Posted in - Featured Food Discoveries, Cambodian food, Thai/Lao food
Tagged ต้มไก่, อีสาน, ใบมะขามอ่อน, chicken, Isaan, leaves, tamarind, Thai
1 Comment
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 牛肉面, 蓬灰, hand drawn, Lanzhou, penghui, pulled noodles, secret ingredients, 兰州, 拉面, 拉条子
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 doro wot, ethiopian, injera, stew
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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 แจ่วมะเขือ, 烤, 老挝, 茄子, 夜市, 柬埔寨
1 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
Posted in - Featured Food Discoveries, Korean food
Tagged 김치찌개, jigae, jjigae, kimchi
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Asian Markets of Philadelphia 