Stash licorice spice herbal tea
This is my favorite herbal tea. I don’t get it often in Laos, so I was so happy when my friend Tiffany shared some bulk licorice root with me. I looked on the back of this tea bag for the ingredients and used some of the same ingredients to create the following tea recipe. It tastes very close to the Stash version. The great thing about licorice root is that it adds a sweet taste without adding sugar.
- 1 T dried licorice root
- 1 star anise
- 3 cardamom pods
- 5 cloves
- 2 inches of cinnamon stick
Add 4 cups of water and simmer for at least 20 minutes. Drink some, add more water, and continue simmering for the whole evening. It will make your house smell great.
photo taken January 12, 2011
So, the field looks about the same as it did last month except that there’s a burned patch in the back right. That burning was intentional, don’t worry. The cows are still grazing in the harvested rice fields. I’m surprised there’s anything left to eat!
Posted in Lao culture, weather and seasons
Tagged agriculture, cows, farming, grazing, Laos, na, paddy, rice field, seasons, weather
This is my first beef related recipe since we had a cow butchered! You can read more about that experience here.
Don’t skip past this post just because you think people who care about good food and health don’t eat ramen. They do! Before moving to Laos, I thought ramen noodles were sort of a lazy junk food for college students. Actually that’s not true, my mom used to serve them without the liquid as a side dish and I always loved them.
Anyway, ramen can be more than junk food. The best ramen I’ve ever eaten was from a ramen restaurant in a Japanese neighborhood of Bangkok. The noodles were handmade and served in a beef broth with leafy greens and tempura shrimp. It isn’t fancy Japanese food, but it’s real food and a good ramen shop should be appreciated.
In Laos, noodles are very popular, but the noodle shops usually specialize in straight rice noodles rather than wavy ramen noodles made of wheat. But, you can buy dry ramen packets at almost any convenience store and people do. Many Lao people usually eat ramen in a healthier way than Americans do. They cook it the same way, but at the end they pile on green vegetables – cilantro, green onions, celery leaves, Thai basil . . . They might also include tomato and a cooked egg or some meat. Continue reading
Posted in Lao culture, main dishes, soups
Tagged Asia, beef, broth, cilantro, eggs, greens, lactose free, msg, noodles, pasta, ramen, soup, Southeast Asia, vegetable
Making English muffins reminded me of one reason I love baking so much – it seems magical. Isn’t it amazing how the many things can be made with flour, yeast, water, milk, salt, sugar, and butter? I have been wanting to, but putting off trying to bake English muffins for at least 6 months. For some reason I thought it would be difficult. It wasn’t really. It’s a lot like making a loaf of bread, but the main difference is that English muffins are cooked on the stove. Actually, this recipe is very similar to an Indian naan recipe I use. Continue reading
Posted in breads, vegetarian
Tagged baking, bread, cast-iron, crumpet, English muffin, milk, recipe, stovetop, vegetarian, yeast
I love that poinsettias are in bloom at Christmas here. No one intended for them to be Christmas decorations, but they are.