Category Archives: – Recipes

Oyster mushrooms and Lao style roasted mushroom dip

Posted on May 13, 2015 by David Dettmann

I’ve once again drawn on influences from my newly acquired Northern Lao cookbook with this dish, part of the genre of Lao/Thai dips called jaew ແຈ່ວ/แจ่ว. I’ve previously blogged on one such favorite, jaewbong. Today’s iteration is made from roasted … Continue reading →

Posted in - Featured Food Discoveries, - Recipes, Thai/Lao food | Tagged , , , , , , , | 3 Comments

Yanang leaves and Lao bamboo soup

Posted on April 25, 2015 by David Dettmann

Last year I mentioned an impressive blog and cookbook that I came across, Food from Northern Laos: The Boat Landing Cookbook, by Dorothy Culloty. The book itself is by far the most detailed introduction to Lao food that I am … Continue reading →

Posted in - Featured Food Discoveries, - Featured Markets, - Recipes, Thai/Lao food | Tagged , , , , , , , , , , , | 4 Comments

Cha plu leaves and a simple Thai chicken and mushroom curry

Posted on April 15, 2015 by David Dettmann

Cha plu leaves are another ingredient we are lucky to have available to us at Southeast Asian markets of North and South Philadelphia. It is a mild flavored leaf that is well-suited for making wraps, as it is generally enjoyed … Continue reading →

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

Cantonese clay pot rice

Posted on March 22, 2015 by David Dettmann

Rice cooked in earthenware pots is a specialty in various places throughout China, but the dish is particularly well known in Hong Kong and broader Guangdong, by the name baozai fan 煲仔飯 (also written 堡仔飯, and pronounced bozei faan in … Continue reading →

Posted in - Featured Markets, - Recipes, Chinese food | Tagged , , , , , , , , , , , | 3 Comments

Uyghur meat pies cooked under the broiler

Posted on March 8, 2015 by David Dettmann

This weekend I made an exciting discovery. I found that I can use my gas oven’s broiler to replicate tonur-style Uyghur meat pies (a.k.a. samsa سامسا). Uyghur samsa are delicious. The filling is simply fatty mutton, finely-chopped onions, salt, cumin, … Continue reading →

Posted in - Featured Food Discoveries, - Recipes, Central Asia/Uyghur food | Tagged , , , , , , , , , | 4 Comments

Four unique Asian dried chile peppers

Posted on March 5, 2015 by David Dettmann

Chile peppers have only been in Asia for several hundred years now, but they have gone a long, long way to become standard and staple ingredients in many of Asia’s great food cultures. Southeast Asia is of course full of … Continue reading →

Posted in - Featured Food Discoveries, - Featured Markets, - Recipes, Chinese food, Indian food | Tagged , , , , , , , , , , , , , , , , , , , , | 4 Comments

Nepal-style black lentil soup

Posted on February 28, 2015 by David Dettmann

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 , , , , , | 6 Comments

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

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