Pasta Things
Cooking My Way Through Tet: 2 Burner, Masala-Spiced Potato Pierogies
Day 2 of Tet, with Saigon’s doors closed firmly for the week. A few weeks ago, my schedule at work changed unexpectedly. I work in the English for University department at an Australian university and I normally teach five days…
Like Spag Bol For Asia: Black Pepper Tofu and Saucy Buckwheat Noodles
Technically, this blog is (or was) all about my desire to attempt to recreate homey favourites in a tiny, basic kitchen in Shanghai, using only what I could find around me. That was about six years ago and, honestly, a…
Made in Jiānádà: Lanzhou Lāmiàn (noodles!)
This is Part 1 in a series on Lanzhou noodles. Part 2 (the broth) is here. This one has been a long time coming. Seriously. This dish is quite possibly the one thing we have eaten the most of in…
Potato Pierogies for the People!
One of the unexpected things I’ve learned over the years of living in inconvenient places and having to improvise ways of making the comfort foods of my homeland is that the home made version is so much better than the…
Half 荞 Chapati, Half 荞 Noodle: It’s Wonder Dough!
I’m starting to think this blog should be renamed, “Watch me make flatbreads! That’s all! Kthnxbye!” Although I’ve been busy cooking all sorts of other lovely things for our meals (remind me to tell you all about that spicy chicken…
Gnocchi with Pesto Cream Sauce à la Wok
I’m in the middle of a personal dilemma of sorts this week. I’ve been feeling extraordinarily exhausted and unmotivated, craving hibernation and inactivity and solitude as much as possible. However, my inner cheerleader (damn her!) has been trying her best…
Salma, the Ancient (and Awesome) Pasta!
My unemployment is showing. I haven’t done a lick of work since the end of September. I’ve kept myself occupied with bursts of scone-baking (using the leftover whey from the ricotta cake topping from last week), minestrone-cooking, tortilla-wokking and waaaay…
Ricotta Ravioli with Chinese Characteristics
Let’s start with the ricotta. Estimated prep time: However long it takes you to juice a lemon, pour 4 cups of milk into a saucepan and heat it a bit, pour in the lemon juice, wait 5 minutes, pour the…
