What to cook + how to cook
Now, there are variations of this beautiful Jaew but I make mine based on what I tasted at least a hundred times and what I learned from my “mae baan” (แม่บ้าน) during those years in BKK. I generally put a lot more rice powder in than most. I like it a little nuttier and, well, I’m a … Continue reading Jaew Recipe (แจ่ว)
Don’t call it a come back, I’ve been here for years! Steal this recipe. This is a super fusion between my Southern roots and all my trips to the Mexican border – and then some – Órale pues. I wanted to fuse the tastes of corn with pepper and fruit in a Mexican-ish way which … Continue reading Chipotle Strawberry Compote with Jalapeño Cornbread
A tasty Chengdu (similar to the traditional Mala sauce) dipping sauce for cold poached chicken. I prefer a cut in the amount of Sichuan powder used. I love this taste and I love chicken or duck. I want to taste them. Continue reading Sichuan Dipping Sauce
