In many ways, my love of broth and soup started with Mohinga back in 2007. Although I didn’t know it at the time, it would inspire me to write my broth and soup cookbook, Fearless Broths and Soups. So before I show you how to make Mohinga, let me share an excerpt from my book in […]
I know you’re probably thinking, “What the heck is congee?!” Good question. Congee is basically the oatmeal of Asia. But instead of oats, it’s made with rice. The rice is cooked in broth for an extended period which breaks it down and turns it into a porridge-like consistency. From that simple foundation, almost anything can […]
I’m sure you’re thinking, “What the hell is gochujang (pronounced go-choo-jong)?!” According to Wikipedia, “Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform.” Fermented spicy […]
Oh how I love thee Asian noodle soups! When I traveled through Asia I fell in love with the incredible variety, simplicity and flavor of noodle soups. My absolute favorite was a noodle soup from Burma called mohinga. I often had it for breakfast, lunch and dinner. In fact, sometimes I think I should just […]
I know what you’re probably thinking, “What’s congee?”
If you follow my blog regularly you know I have a fascination and love for Southeast Asian cuisine that originated with my travels to Thailand and Burma. There’s something about the classic southeast Asian combos of salty (fish sauce and soy sauce), spicy (chilis and chili sauce), sour (lemon and lime) and sweet that I […]