When I lived in New Mexico, this was one of my favorite things to order. They made it with a sauce of green chilies on top instead of a tomato salsa, but it’s pretty much the same otherwise. This is a really fast meal if you use pre-made salsa and tortillas, but it’s a special meal for us because we make both of those from scratch. I think the next time I make huevos rancheros I’ll double the salsa recipe so that I have leftover salsa to use on other things. Continue reading
Posted in main dishes, sauces, vegetarian
Tagged breakfast, eggs, huevos rancheros, Mexican, recipe, salsa, sauce, spicy, tomato, tortilla, vegetable, vegetarian
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
I’m pleased to announce that this is my first guest post! My brother, Scott, is a great cook. He makes his own chicken broth, pita bread, and braided challah bread. Scott is probably a braver cook than me in some ways because I have never dealt with a whole chicken by myself. We had originally thought Scott might post his challah recipe, but it comes from a cookbook, which brings up copyright issues, so he chose to share this meal instead! I hope this will be the first of many guest posts from Scott. Parmesan is not easily available in Laos, but you can get it in Vientiane. You could use the New Zeeland cheddar if you have to, but it won’t be as good. Usually carbonara includes ham or bacon, so add that too if you wish.
Carbonara is mac and cheese’s classy older cousin. It’s a creamy and savory pasta dish with a pepper bite and yet will take perhaps only three or four more minutes than the blue box. I’m not sure about the availability of parmesan in Laos, but the other 5 ingredients or substitutes should be available.
Watermelon juice compliments this dish well, it’s sweet, thirst quenching and puts out the black pepper sniffles. I hear this drink comes from Mexico, but it could be from anywhere. Continue reading
Posted in drinks, main dishes, sauces, vegetarian
Tagged carbonara, drink, eggs, guest post, pasta, recipe, sauce, watermelon
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
I’m having a hard time translating “seendat”. It’s inspired by Korean barbecue, so I’ll call it Lao barbecue, but using “barbecue” in this way sort of bothers me. My family is from Texas and Kansas, and to people in that region, barbecue is a very specific way of cooking beef. This dish is not at all what Texans mean when they say “barbeque”.
Maybe I should call this “Lao Grilling”, but Lao people have lots of grilled foods, and this is only one of them. Plus, seendat is not just grilled, it also includes a soup. Continue reading
Posted in Lao, Lao culture, main dishes, sauces, soups
Tagged barbecue, beef, eggs, food, greens, hotpot, Korean, Laos, peanut, recipe, sauce, sindat, soup, spicy, vegetable
My friend Emily at Paper Turtle wrote a very flexible recipe called “Baked Eggs for Breakfast”. It’s an easy way to make greens likable. I did the “industrious” version, left out the nutmeg, and used bok choy (or something like it) for the greens. There are so many kinds of dark leafy greens here I can’t keep them all straight! Oh, I also whisked the eggs because even though I like slightly soft yolks, some people don’t . . .
Posted in main dishes, produce, vegetarian
Tagged baking, bok choy, eggs, food, gluten free, greens, recipe, spinach, vegetarian
My grandma is well-known for her rolls. Everyone looked forward to eating them at family gatherings. I don’t actually have a recipe for her rolls because she doesn’t use a recipe. She just knows how to make them because she’s done it so many times.
One of her sons once videotaped her making rolls and cinnamon rolls so that we could learn how she does it. When I last watched that video, I had never made bread before, so I didn’t know what to observe. I’d like to watch it again and see if I can learn more. Until then, I’ll just try re-inventing the recipe on my own.
If any family members are reading this and have some suggestions, please let me know! Do you remember Grandma using an egg? I don’t, but I could have missed it. Continue reading