Category Archives: – Recipes

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

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Sweet preserved daikon and Pad Thai

Pad Thai (ผัดไทย literally “Thai-style fry”) is one of the most popular and best known dishes in the genre of Thai cooking, both in Thailand and abroad. The name of this dish comes from a time of nation-building for Thailand, … Continue reading

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Spicy pickled cowpeas and leftovers for breakfast

For me, breakfast is an important meal. I’m not big on cereal or doughnuts or the like however. Ever since my time living in Thailand, I adopted the habit of eating leftovers, fried rice, noodles, or random things on toast. … Continue reading

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Southern Thai-style curried okra

Today’s ingredient isn’t super exotic. Okra is of course widely available in the US. Okra looked particularly good at my local Cambodian market, and it became today’s breakfast. This recipe comes from a beautiful Thai language cookbook that I found … Continue reading

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Cured kudampuli fruit and Kerala-style fish curry

Several months ago I found a South Indian market (Kashmir Garden–interesting name for a market specializing in Tamil and Malayali cooking…) in Northeastern Philadelphia. Among my finds there of unique chile peppers, I also brought home a cured sour fruit … Continue reading

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Oyster mushrooms and Lao style roasted mushroom dip

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

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Yanang leaves and Lao bamboo soup

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

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