1 16-oz pkg extra-firm tofu, cut into 1-inch cubes and patted dry with paper towels 1/3 cup sesame seeds 2 tablespoons...
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Cambodian Shrimp and Snow Pea Stir-Fry (Cha How Lang Tao Nung B’Kong)
My uncle’s wife who’s from Pangasinan, Philippines, makes a similar dish, except that hers is more a veggie dish, with...
Thai Spicy Lobster and Pineapple Curry (Kaeng Kung Mangkawn)
1/4 cup coconut cream 2 tablespoons red curry paste (I'll have a recipe up sometime) 1 tablespoon fish sauce 1...
Rod Dreher and Michael Pollan Table Talk
Two of my favorite writers -- Rod Dreher and Michael Pollan -- talk food. Must read! Some helpful resources: Slow Food...
Pan-Fried Tofu with Caramelized Sauce
This Japanese tofu dish is a modern rendition that I found in “Japanese Cooking” by Kazuko and Fukuoka (published by...
Het Phat Tao-Huu (Mushrooms with Tofu)
1 16-oz package firm tofu, drained and cut into 1-inch cubes For marinating: 1 1/2 teaspoons sesame oil 3 teaspoons...
Cambodian Eggplant and Pork Stir-Fry (Cha Traop Dot)
For 4-6 servings 1 pound eggplants 2 tablespoons canola oil 3 tablespoons minced garlic 1 pound ground pork 1 pound...
Cambodian Ginger-Cured Beef (Saiko Niet)
Marinating or curing beef and other meats is a practice that is found all over Asia; besides producing a highly...
Cambodian Grilled Corn (Poat Dot)
GRILLED CORN (Poat Dot) For 6 ears of grilled or steamed corn: In a saucepan, mix together 2 tablespoons oil, 3...