Author Archives: David Dettmann

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About David Dettmann

Food obsessed and frequently nostalgic.

Uyghur meat bread

Posted on February 21, 2015 by David Dettmann

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 , , , , , , , , , | 2 Comments

Uyghur home-style pulled noodles

Posted on February 15, 2015 by David Dettmann

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 , , , , , , , , , , | 10 Comments

New feature: Asian Green Vegetable Guide

Posted on February 8, 2015 by David Dettmann

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 →

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Sticky rice, a food staple and a key ingredient in Lao-Thai cooking

Posted on February 7, 2015 by David Dettmann

“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 , , , , , , , , , , , , , , | 3 Comments

Spiced and pounded beef salad

Posted on February 1, 2015 by David Dettmann

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 , , , , | Leave a comment

More khrok fun: fermented fish and a spicy Isaan dip

Posted on January 20, 2015 by David Dettmann

My adventures with my granite mortar and pestle (Thai: khrok ครก) continue with a spiced fermented fish dip common in Northeastern Thailand: jaew bong แจ่วบอง Funky-smelling fermented fishes have already made appearances in previous blog posts focused on Cambodian flavors: … Continue reading →

Posted in - Featured Food Discoveries, - Recipes, Thai/Lao food | Tagged , , , , , , , , , , , , | 5 Comments

Thai basil and green curry with chicken

Posted on January 18, 2015 by David Dettmann

I have been spending a lot more time with my mortar and pestle, and I am getting better at pounding pastes. Today I had some Thai basil (aka sweet basil, or horapha/holapha โหระพา) and a kaffir lime from our tree … Continue reading →

Posted in - Featured Food Discoveries, - Recipes, Thai/Lao food | Tagged , , , , , , , , | 5 Comments

Thai fermented soy beans and sweet coconut and pork dip

Posted on January 1, 2015 by David Dettmann

Lon หลน is a genre of Thai meat dips that accompany raw vegetables and fried or roasted fish. It is different from other Thai dips (like the more discussed nam phrik น้ำพริก varieties) in that it uses coconut cream as … Continue reading →

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Tamarind pods, sweet and sour, and a sour soup with green papaya and salmon

Posted on December 14, 2014 by David Dettmann

Tamarind (or tamr hind “Indian date”–in other words, long cultivated throughout South Asia) is a key souring agent used in Southeast Asian cooking. I touched on this ingredient briefly in a prior post on Three essential Cambodian flavors. In that … Continue reading →

Posted in - Featured Food Discoveries, - Recipes, Thai/Lao food | Tagged , , , , , , , , , , , , , , , , , , | 8 Comments

“Vietnamese mint” and a Northern Thai “soupy salad” with chicken

Posted on December 13, 2014 by David Dettmann

In most Southeast Asian markets in Philly (i.e. Cambodian, Vietnamese markets of North and South Philly, as well as the 3 large markets on Washington Ave) you can find the very tasty herb pictured below. It has a very unique … Continue reading →

Posted in - Featured Food Discoveries, - Recipes, Thai/Lao food | Tagged , , , , , , | 6 Comments