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…
You Need More Chocolate Zucchini Bread in Your Life (and Tummy)
This post has been open in my tabs for nearly half a year. Seriously. It’s that bad. This little sleepy southern corner of Saigon is the new land of the lotus eaters, with watermelon juice and pho replacing the druggy lôtos.…
Tandoori Chicken Wraps (plutôt à la chinoise)
Spring has sprung! Shanghai is currently alternating between gorgeous, sunny, warm days and, well, the usual grim and drizzly murkiness that seems to be its default mood. I, however, have been feeling remarkably sane (highly unusual) and have been quite…
Wok Fajitas! Fajitas in the Wok! Fajitas con Wok!
I bet you all think I live on tortillas and cookies, yearning for cheese and chocolate and fearfully snubbing the culinary options that surround me here in Shanghai. I mean, that’s pretty much what this blog indicates in its persistent…
Not Your Grandma’s Bazlama: Turkish Wok Bread!
As you probably already know (or don’t care), I lived in Turkey for 6 years before moving to China. For the first 2 years before I moved to Istanbul, I lived in a small city called Kayseri, on the edge…
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…
HangZhou Rearranged Chocolate Apple Cake
I actually left the flat this past weekend. In fact, I even left Shanghai. For the past two months, I’ve been like the love child of an eccentric hermit and a domestic goddess, holed up in our cozy flat, dusted…
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…
Niúròu Biryani in a Wok, 中国烹饪风格
So I’m cheating a bit on this one. I have a secret weapon. A secret Canadian weapon. A secret, um, Surrey, BC, weapon. Which is also, technically, an Indian weapon. Or Pakistani, depending on which one I use. My aunt…
Buckwheat Pancakes with Whey (No Whey?!)
About these pancakes: These are borderline savoury pancakes- I’ve been able to happily eat them with both jam and with sharp, aged Cheddar. If you’re expecting a mild, fluffy, sweet American pancake, you might want to add more sugar. These…
