Chinese Heritage Cooking From My American Kitchen: Discover Authentic Flavors with Vibrant, Modern Recipes, written by Shirley Chung, features a wonderful collection of 76 delicious and inspiring Chinese-based recipes. Highlights include Cheeseburger Pot Stickers, Kale Mixed Rice with Smoked Trout Roe, Soy Poached Whole Chicken, Bok Choy with Crispy Garlic, Sweet Mochi with Strawberry and…
Coconut Margarita and Petrified Forest National Park
Today, I am finally sharing our visit to the Petrified Forest National Park near Holbrook, Arizona and a recipe for a Coconut Margarita inspired by our travels! Disclaimer: Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink responsibly. At…
Sri Lanka: The Cookbook Review and Muttai Kulambu (Egg Curry)
Sri Lanka: The Cookbook, written by Prakash K. Sivanathan and Niranjala M. Ellawala, features over 100 of Sri Lanka’s favorite traditional and vibrant recipes. Bringing together both Sinhalese and Tamil cooking, highlights include Chicken Biryani, Kathurumurunga Mallung (Stir-Fried Greens), Love Cake, Bithara Miris Hodi (Omelette Curry), Maalu Pang (Fish Buns), and so much more. I…
Fish Suruwa (Fijian Fish Curry)
Fish Suruwa is a Fijian Fish Curry that comes together easily with a handful of ingredients and a few spices for a quick and flavorful meal. Four years of blogging and I am finally posting a fish recipe. I didn’t grow up eating much fish, so it has always intimidated me a bit. This Fish…
Coconut Smoothie Bowl
Smoothie bowls have been a food trend for a while now. They have a thicker base compared to the traditional drinkable smoothie and are served in a bowl with a variety of often colorful and decorative toppings. Like many trends, I am jumping on the bandwagon a little late with this Coconut Smoothie Bowl. For the coconut smoothie…
Culinaria China Cookbook Review and Coconut Pudding
Culinaria China: A Celebration of Food and Tradition, written by Katrin Schlotter and Elke Spielmanns-Rome, features the vast regional cuisine of China with a collection of some of the most unique and delicious recipes the country has to offer in 379 pages. Well-known favorites such as Hot and Sour Soup, Red-Cooked Pork Belly, Lionhead Meatballs, Beggar’s Chicken,…
#SundaySupper Pies, Sweet and Savory: Paifala (Samoan Pineapple Half-Moon Pies)
Today, Sunday Supper being hosted by Erica from The Crumbly Cupcake and we are celebrating with over 50 pie recipes! Pies come in a variety of shapes, sizes, and fillings, from sweet to savory. I made Paifala (Pai Fala) for the event, sweet Samoan hand pies filled with a pineapple custard. The pineapple filling is simmered…
Torikatsu with Coconut Curry Sauce (Japanese Fried Chicken Cutlet)
Torikatsu (Katsu Chicken) is a Japanese dish made from coating a thin chicken cutlet in panko breadcrumbs and deep frying it. This version is topped with a Coconut Curry Sauce. The coconut milk and chicken stock is thickened with flour, then seasoned with curry powder, paprika, turmeric, chili powder, and garam masala. Katsu has always…
Pan de Coco (Dominican Coconut Bread)
Pan de Coco is a thick unleavened bread from the Dominican Republic best paired with soups, stews, and meals with sauce.. It is a great place to start for those new to baking. No yeast, no long waits for rising, and no long list of ingredients. Be careful to not overcook the bread and make…
‘Otai (Tongan Watermelon Drink)
Recipe for ‘Otai, a watermelon drink from Tonga. Shredded watermelon is combined with crushed pineapple, coconut, water, and a little lime for a light and refreshing drink. This ‘Otai was a great drink for a hot summer day. It is very quick to prepare- just combine shredded watermelon with canned pineapple, coconut milk, and lime…
