I love tamari sauce and use it interchangeably with soy sauce, which I wrote about at length when I shared a recipe for Malaysian soy sauce stir-fried noodles. Both are excellent umami agents. I find Chinese soy sauce to be saltier and more pungent, which is great in stir-fries and marinades, and the mellower taste of tamari sauce lends itself very well in a cold salad like this Japanese-themed noodle salad.Read More
We can make cauliflower rice. Or we can make RAINBOW cauliflower rice! All we have to do is use the different varieties of cauliflower. There's the classic white that we're most familiar with. Then there's orange cauliflower, which has a higher content of beta carotene and Vitamin A, and there's the purple kind, which gets its unique hue from the antioxidant anthocyanin. There's also the striking green romanesco with its stunning pine cone shape. Talk about getting your colorful nutrients! No wonder we are encouraged to eat the rainbow.Read More
Something quite exciting happened when I combined Sriracha sauce, sun-dried tomatoes, and sunflower seed butter to make a dip. I wonder if you can tell, based on the ingredients, that I had a rather sunny disposition when I made this hummus, brought on by the best news any food blogger could receive.Read More
When considering some of the ingredients used in preparing the Malaysian herb salad known as ulam, it's easy to understand why anyone, including myself, would be intimidated. We're talking about herbs like daun kaduk (betel leaves), bunga kantan (torch ginger bud), and daun kesum (Vietnamese coriander), just to name a few exotic ones on the list, and all of which I have never seen since moving to the US.
After cooking Malaysian food in my American kitchen for a little more than a year now, I'm glad to know that it doesn't always have to be mystifying and I'm thrilled to share a simplified ulam recipe with accessible ingredients that's easy to make at home, complete with a step-by-step video!Read More
There are plenty of opportunities to find out where your food comes from when you work on a farm. I value every lesson learned volunteering at One Acre Farm in Morgan Hill, CA about growing food, harvesting and preparing it, and, let's not forget, enjoying it. And when a farm throws a party, you know you're in for a treat.Read More
Think Thai desserts and the first thing that pops to mind is sticky rice with mango. Drenched in rich, creamy coconut milk, it has to be one of the simplest indulgent desserts ever. And you don't even have to do anything with the mango. Just pick the best of the season and you have yourself a pretty sweet treat.
July in California is a great time for stone fruits and I was inspired by the abundance of juicy peak-season peaches and nectarines to make this easy dessert with a Southeast Asian flair.Read More
I know how much we love one-bowl meals, but what if the bowl is made of food! You know what they say, the best food is the kind served inside other food. The really great part about this pineapple fried rice is when you reach the end of your meal and discover that you can scrape the juicy pineapple flesh off the bowl and eat it. Certainly gives new meaning to licking the bowl clean, doesn't it?Read More
The last time I took a walk in my neighborhood, I saw a big blue sign on my street with the word APRICOTS written in bright yellow. What did I do? I followed the arrow, of course, and walked into a backyard filled with golden apricots freshly-picked from a farm in the SF Bay Area. It certainly felt like I landed on a page in a Roald Dahl book!Read More
A Thai salad is remembered for its complex blend of flavors and textures. It's that delicate balance of tart, sweet, salty, and spicy that my Southeast Asian tongue craves often. This glass noodle salad delivers in punches, featuring crunches of toasted peanuts against a springy backdrop of mung bean threads soaked in a zesty lime sauce with a big umami kick. Oh yeah!Read More
The days are getting really hot and sunny here in California. Let's take it light and easy, shall we?Today's link collection is a special one, because I've rounded up some of the simplest Asian recipes using the best summer produce just for you. We're talking cucumber, tomato, zucchini, green beans, and all those wonderful summer fruits. I bet we'll be seeing a lot of them at the farmers market, and maybe they are growing in abundance in your garden now. I hope these recipes will provide you with easy, fun and delicious ideas to enjoy them!Read More