We really enjoyed this creamy soup. I didn’t have any red bell peppers, but it was fine to leave it out. I also used beef broth instead of chicken broth. I served this soup with brown rice.
You can find the recipe at:
This past January, James and I took a trip to Cambodia because he had some work to do there. We added on a short vacation since we’d never been there before. While we were in Phnom Penh, we took one day cooking class at The Frizz restaurant. We’ve found that cooking classes are a great way to learn about food and culture in a new place. In some ways this class was similar to the class that James took at Tamarind in Luang Prabang, Laos.
First we went to a market. I wasn’t so excited about that part because I had already seen that market and markets in Cambodia are not all that different from markets in Laos. I did see some interesting things there though that I haven’t seen at my local market – salted duck eggs and many more kinds of fish than in Laos. Salted duck eggs are covered in black ashes as part of the preserving process. You can see what it looks like here. Our guide said when she feels sick, she likes to eat these eggs with rice. That’s about the last thing I’d want to eat when I’m feeling sick, but I suppose different cultures have different comfort foods! Continue reading
Posted in fish, Lao, main dishes
Tagged amok, banana leaf, Cambodia, coconut milk, eggs, fish, food, Khmer, Laos, mok pa, recipe, spice, spicy, steamed
This is my favorite way to cook tapioca. It’s a pretty basic recipe that you can find at Allrecipes.com.
I have a few modifications:
- Soak the tapioca in the coconut milk for a few hours before cooking. This makes the cooking go faster and gives a better texture.
- The egg isn’t necessary because the pudding is already thick and rich without it.
- I don’t add the full amount of sugar. Add 1/4 C of sugar, taste, and add more if you want to.
Posted in desserts, vegan, vegetarian
Tagged coconut milk, dessert, food, gluten free, lactose free, recipe, tapioca, vegan, vegetarian
Pumpkin is a common vegetable here, so I’ve learned how to make a variety of things with it. Actually not much variety – mostly soups that are a lot like this. Most of the time I use a packaged Thai curry paste instead of making a spice paste myself, but this recipe includes directions for an Indonesian style of spice paste. Thai and Indonesian foods have some similar flavors and both ways of making the soup taste delicious. Continue reading
Posted in main dishes, produce, soups, Thai, vegan, vegetarian
Tagged coconut milk, food, gluten free, Indonesian, lactose free, pumpkin, recipe, soup, spice, vegan, vegetarian
This is not an authentically Thai dish because Thai people would probably use chicken or pork in something like this and it would be more like a soup. It still tastes very Thai. The coconut milk and red curry paste really make this delicious. Thai curries and Indian curries taste very different, so it’s strange that their both “curries”. I guess the reason is that they both use mixes of spices sometimes called curries. Anyway, don’t try using a yellow curry powder instead of the red curry paste, it’s completely different! (I hope I’m not insulting your intelligence) You can find the red curry paste in a small jar in the Asian foods section of most grocery stores. It’s often from Thai Kitchen. We peeled the eggplant because the skin was tough, but maybe your eggplant won’t need peeling. Continue reading
Posted in main dishes, produce, Thai, vegan, vegetarian
Tagged coconut milk, curry, eggplant, ginger, recipe, red curry paste, rice, Thai, vegan, vegetarian