HOW TO MAKE FRIED SHALLOTS CRISP
Shallots are important ingredients in Southeast Asia kitchen. They are called for in almost majority of Indonesian recipes if I can put it that way. They are used for stir-fry, stew, deep-fried as...
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TART MANGO SALSA
This tart mango salsa recipe is one of my favorite salsas. I made it the other day to accompany the Nepali grilled chicken. Couldn’t be more perfect than this. Mangoes can be sweet...
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SAMBAL CHILI
Growing up with Southeast Asian foods, you can’t have too many sambal chili recipes. Sambal is a red chili paste that usually serves as condiment to many different dish in Southeast Asia, especially...
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DAU CHUA/ CARROT AND DAIKON PICKLED SALAD
This dau chua or carrot and daikon pickled salad is a versatile condiment to keep in Vietnamese cooking. It goes with banh mi (which was why I made it) and also for your...
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JAEW BONG/ LAO SALSA
Jaew Bong is a popular dip from Laos that I made to accompany Luang Prabang pork stew with bitter greens. This recipe I got from Hot, Sour, Salty, Sweet cookbook is an adaption...
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TRIBAL PEPPER-SALT
I truly enjoyed this simple tribal pepper-salt mixture adopted from Beyond The Great Wall cookbook by Jeffrey Alford and Naomi Duguid. I specifically prepared it as condiments for the delectable deep-fried pork dish....
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COCONUT & EGGS JAM / KAYA / SRIKAYA
It just amazes me how many talented food bloggers there are these days. The other day I got an e-mail from Pepy, another talented food blogger I got to know from this food...
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GRILLED PEACH SALSA
So I got some extra peaches in the fridge and I just got a new grill pan. Put the two together and we got the grilled peach salsa If only thinking about what...
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MANGO KETCHUP
I actually made this Mango Ketchup to go with the Steamed Crab Rolls that I made. This sweet, fruity ketchup with just a bit of hint of heat, makes a great dip for...
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