Peanut and Rice Porridge

On my continued quest for savory, comforting breakfast meals, I came across this wonderful recipe for Peanut and Rice Porridge (or Khao Poon Tua Lin) in the beautifully researched Burma: Rivers of Flavor by Naomi Duguid. An equal combination of boiled peanuts and cooked rice ( I used a brown rice mix), blended together with a bit of peanut oil, soy sauce, and salt, then topped with braised … Continue reading Peanut and Rice Porridge

Han Dynasty, or, a spice lover finally makes it to “handynasty”

Considering my deep and abiding love for spice, it’s amazing that it took me so long to make it to Han Dynasty, colloquially known as “handynasty.” I think it’s Old City location (versus Chinatown) threw me off, but when I went out of my way to make it in the door, bottle of crisp white wine in hand, I was not disappointed. Many people are … Continue reading Han Dynasty, or, a spice lover finally makes it to “handynasty”

Mr. Lee’s Lemongrass Braised Long Beans, tofu with shallots, garlic & sweet soy

I picked up some long beans at H-Mart last weekend, and I knew that I needed to use them soon. They certainly aren’t in season, and can get slimy fast. So I trimmed the ends and cut them into 1.5 inches pieces, and pulled out my trusty “Cradle of Flavor” by James Oseland – a great cookbook and general information source about the cooking of … Continue reading Mr. Lee’s Lemongrass Braised Long Beans, tofu with shallots, garlic & sweet soy

A Chard and Tofu “Saag Paneer”

I can hardly tell you how beautiful my rainbow swiss chard is. Still growing strong in my raised bed, I look at it longingly everyday, but usually feel compelled to eat some of the vegetables from CSA languishing the refrigerator. Not tonight. In the mood for some saag paneer, but without paneer on-hand or spinach, I decided to do a little recipe sleuthing on the … Continue reading A Chard and Tofu “Saag Paneer”

Stir-Fried Cabbage and Lettuce, Tofu

The Philadelphia area has a bumper crop of lettuce right now, and frankly, I’m getting sick of it. Not that I don’t like lettuce – I do, I do – but this sort of classic green leaf variety is about my least favorite. What do? Shake it. This meal was very loosely based on the Stir-Fried Garlic Lettuce recipe from The Breath of a Wok. … Continue reading Stir-Fried Cabbage and Lettuce, Tofu