Inspired by my cousin Nam’s photo of a snack she recently enjoyed, I tried my hand at making joo muk bap (literally, fist rice because it is made by hand) withingredients I had in my pantry. Spread 2 cups cooked short-grain rice in a wide plate (I used an 8x8 baking dish), then season lightly with salt, Japanese… Continue reading Korean-style rice ball (joo muk bap)
Jicama omelette
Peel one jicama. Cut in half, and then set one half aside. Cut half the jicama into wide, thin ribbons. Season lightly with salt and black pepper, then saute until browned in some olive oil. Pour lightly mixed eggs (here, 3 whole eggs and 2 egg whites) over top, letting egg mixture set and brown on edges. Flip… Continue reading Jicama omelette
Spicy butterscotch pudding
This is one of my husband's favorite pudding flavors. Whisk together 2 Tbsp cornstarch, ½ cup light brown sugar, and a dash of salt in a small pot. Add 1 cup each milk and half and half, then cook over medium heat, stirring frequently until mixture thickens. When thickened, remove from heat and stir in 1… Continue reading Spicy butterscotch pudding
Burmese yellow pea and prawn soup
Soak 1 ½ cups dried yellow peas for a few hours, then wash and drain. In a stock pot, sauté 1 finely minced onion in a little oil. When translucent, add 10 peeled, cleaned prawns (I used jumbo shrimp) and saute until slightly pink. Add yellow peas, ½ inch microplaned ginger (about 1 Tbsp), 5… Continue reading Burmese yellow pea and prawn soup
Banana-egg pancakes (gluten free)
I finally tried this recipe from Briana, and it was tasty. Mix 2 ripe bananas with 2 eggs, then add a dash each cinnamon and nutmeg. Using a nonstick pan, heat a little almond oil, then ladle out one pancake’s worth of batter. Cook until browned on each side, and continue until you use up… Continue reading Banana-egg pancakes (gluten free)
Hainanese poached chicken with tomato and cucumber garnish
Place a whole chicken (skin on, about 4 lb) in a large Dutch oven, pour in enough water to just cover the chicken, and add a sliced onion, 8 whole garlic cloves, 2 large knobs ginger (bruised with skin on), 15 whole black peppercorns, 1 Tbsp soy sauce, 2 Tbsp sesame oil, and 1 Tbsp Maggi… Continue reading Hainanese poached chicken with tomato and cucumber garnish
Italian fish soup with vegetables and herbs (zuppa di mare agli odori)
This recipe is loosely based on a recipe from Zuppa by Anne Bianchi. Saute 2 chopped onions, 6 cloves minced garlic, and ½ lb chopped baby carrots. When wilted, add 3 Roma tomatoes (chopped into large chunks), several sprigs fresh thyme (leaves only), 1 sprig rosemary, a few sprigs sage, several sprigs chopped fennel fronds,… Continue reading Italian fish soup with vegetables and herbs (zuppa di mare agli odori)
Roasted parsnips and fennel with store-bought rotisserie chicken
This vacation inspired a semi-homemade cooking moment for me. Preheat oven to 400. Peel 3 parsnips and cut into wedges. Trim fennel bulb and cut into thick slices. Spray a baking pan with cooking oil, then spread the parsnips and fennel in a single layer, if possible. Season lightly with salt, black pepper, and another spray of oil. Let… Continue reading Roasted parsnips and fennel with store-bought rotisserie chicken
Roasted rutabaga
Preheat oven to 425. Peel and cut 2 rutagabas into largedice (here, I also added 1 small fennel bulb, chopped). Spray with olive oil, lightly season with salt and black pepper, and then roast for 40 minutes. Toss lightly with 1 tsp apple cider vinegar, or add to soup (we’re doing half and half this evening). This recipe… Continue reading Roasted rutabaga
Burmese golden chicken noodles (nang-pyar thoke)
This recipe is from my friend Juju, who made it a few weeks ago. Here, I modified slightly based on ingredients I had on hand, and my penchant for marinating meats before cooking them. Marinate 1 lb boneless chicken thighs (cut into bite-sized pieces) in 1 ½ Tbsp paprika, 1 ½ tsp cayenne, ¾ tsp… Continue reading Burmese golden chicken noodles (nang-pyar thoke)
Cooking Adventures 