BEEF STEW WITH WHITE RADISH
I have a thing for white radish (also known as daikon or Asian radish). I love to use it to cook soup and stew. I know the Japanese loves to use it as...
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SLOW-COOKED OXTAILS WITH RICE NOODLES
As shared by Takashi Yagihashi in his Takashi’s Noodles cookbook, Oxtail is a favorite ingredient in countries as diverse as Jamaica, France and Korea. When you taste it, it’s not hard to understand...
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TONJIRU/ PORK AND VEGETABLE MISO SOUP
I’m ending my journey with Everyday Harumi cookbook by Harumi Kurihara with this tonjiru, a standard dish in Japan. Each household in Japan has its own version of tonjiru. The traditional tonjiru is...
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BANH MI/ MEKONG SUBS
In their Hot, Sour, Salty, Sweet cookbook, Jeffrey Alford and Naomi Duguid shared that Banh Mi or also often referred to as Mekong subs are standard street fare from Ho Chi Minh City...
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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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GOI CUON/ VIETNAMESE SPRING/SUMMER ROLL
I am happy to say that there are lots of great Vietnamese restaurants here in the U.S. When we go to Vietnamese restaurants, there are only two things that we eat most of...
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DONG CHICKEN HOT POT
Dong chicken hot pot gets its name from the Dong village of Zhaoxing, in eastern Guizhou, China. As shared in the Beyond The Great Wall cookbook by Jeffrey Alford and Naomi Duguid, it...
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CHICKEN PULAU WITH PUMPKIN
Chicken pulau with pumpkin is a dish of celebration in the oases of western China. This dish is special to the Uighur people who also share this dish with their close cousins the...
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TSAMPA SOUP/TSAM-THUK
I love soup or stew dishes in this arctic-like weather. Tsampa soup was the first thing I saw after the Tibetan bone broth and I just had to make this. This soup can...
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