Once again, we’re growing okra and it’s doing really well. We have 15 plants and have harvested from 10 of them so far. We mostly eat okra in soups, with beans, and fried. It can also be used in Indian curries and is called “bindi” in many Indian recipes. If you live in our city and want okra, we probably have some to share with you!
I used to think that the only way to fry okra was the traditional cornmeal method commonly used in the South. That is a great way to do it, but I haven’t been able to get cornmeal lately, so I’m using tempura flour which is available for less than 50 cents at the mini-mart. I’m sure you can get tempura flour in the US too. Continue reading
Posted in garden, Indian, produce, Thai, vegetarian
Tagged bindi, food, fried, lactose free, okra, recipe, tempura, vegetarian
James used to make something like this with his Lao roommates. It’s another easy and yummy way to use leftover rice, like arroz con leche and nasi goreng. To make this more Lao, chop a couple of small fresh chilies and cover them with fish sauce in a small bowl before you start cooking. Use the sauce to add extra spiciness to your rice as you eat. Continue reading
Posted in Lao, main dishes, sauces, vegetarian
Tagged cilantro, fish sauce, food, fried, Laos, recipe, rice, sauces, vegetarian
This is a quick and easy dish, as well as a good way to use leftover rice. You can add whatever vegetables you have too. Tomatoes and shredded carrots work well. For some reason, nasi goreng is popular with Dutch Americans even though it’s Indonesian. Could it be because of the Dutch spice trade long ago? Ironically, I usually leave out the 2 most Lao spices in this dish because I don’t keep them on hand – Lao root (galingale) and lemon grass. If you have them, use them, but don’t eat the lemon grass. It’s like a bay leaf because it’s too hard to eat. Continue reading