Asia
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Bánh Xèo and a Dive into Ethnocentrism and Chopsticks
I was recently introduced to bánh xèo (pronounced bun say-ow)-Vietnamese crispy, umami crepes. To say I am obsessed is an understatement. It is like a better, crispier version of the French crepe (no offense…
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Korean Tteokbokki (stir-fried rice cakes)
Tteokbokki (pronounced duck-bo-key) is a popular Korean dish made with chewy, cylindrical rice cakes and a spicy chili sauce. There are two versions, the mild one (this is the original version) and the…
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Rendang and the Minangkabau people
For this post, I will be reviewing rendang – a dish I discovered while browsing through recipes on the New York Times. On a chilly early summer day (yes, I am very late…
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Barbarian Head Dumplings? The Mantou/Baozi
Growing up my family used to go to Windsor, Canada for dim sum (a traditional Chinese meal made up of small plates of dumplings and other snack dishes, usually accompanied by tea). About…
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Polynesia and the Peopling of the Pacific
To celebrate Polynesia I decided to make Poisson Cru (a Tahitian ceviche) and Faikakai Malimali (A Tonga sweet dumplings served with coconut syrup). Both of these dishes are common in Polynesia and represent…
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The History of Okonomiyaki
The name is a little misleading, this is not a traditional American pancake. This is a Japanese savory pancake mixed with a variety of vegetables, meats, and/or fishes, then covered with sweet, thick…
