A short post today… Quick, weeknight dinners need not be dull and boring. Meet larb, it may be just what you’re looking for. Larb (also spelled laap, larp, lahb or laab) is a salad of Laotian and Northern Thai origin. Larb can be made with various proteins, from chicken to pork to duck. The meat is minced … Continue Reading
I love all types of fish and seafood. So when Australis Barramundi (aka ‘the sustainable sea bass’) approached me to develop a couple of recipes for their site, I was on board. If you’ve never had Australis Barramundi before, it’s a moist, buttery, and meaty whitefish, native to Australia and Southeast Asia. Its clean, mild flavor … Continue Reading
I recently contributed a piece on Indian Dal (dal = Indian legumes) to another site. This gave me an excuse to head to my favorite Indian grocer, Patel Brothers, and stock up on an assortment of dal — toor dal, chana dal, mung (moong) dal, urad dal, masoor dal…into the cart they went, all in the name of … Continue Reading
If you’ve ever swam in the ocean and got your feet tangled up in a slimy plant growing on the sea floor, chances are you’ve encountered seaweed. If you’ve enjoyed sushi at your favorite Japanese restaurant, then you’ve mostly likely consumed seaweed. The vast variety of ‘weeds’ that grow in the sea that we refer … Continue Reading
I am a big fan of Naomi Duguid’s cookbook Burma: Rivers of Flavor. When I think about the types of dishes I most enjoy, those featured in her book immediately come to mind. Humble and fresh at their base, with layer upon layer of flavor. Today, I’ve prepared two Burmese-style salads from Duguid’s book (both slightly altered to my taste). … Continue Reading
