If you’ve ever visited an Asian bakery, you’d have noticed that the tables are predominantly covered with bread-y pastries.
Some are savory and others sweet. Most of the fillings are very common to Asians, like red bean paste, lotus paste, and custard for sweet buns or charsiew, curry chicken, pork/meat floss, and sausage for savory buns. I especially enjoy things that have red bean filling in it.
Have a cough? How about a fever? Sore throat? No problem – drink some barley tea!
This may be a soup for Fall, but that doesn’t mean you can’t still use Summer’s bounty.
Continue reading Pork and Eggplant Soup with Tomato and Shiso
Good Thai food is quite hard to find here in San Jose. The Thai restaurants around here tend to over sweeten their dishes and what we end up with is an unbalanced amount of sweetness that doesn’t satisfy. The only place that we consider somewhat decent is Krung Thai. (If you know of other restaurants that serve good Thai food in this area, would you let us know?)
So for the most part, I cook Thai at home. Thankfully, while I was living in the graduate dorm in Hawaii, I had many friends from Thailand who were fellow students. They taught me several Thai dishes that I can now cook from home with some ease.