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The Plain of Jars Site 2, Laos

The Plain of Jars Site 2, Laos

After visiting The Plain of Jars Site 1, we headed on over to Site 2. It’s about 25km south of Phonsavan and features about 90 jars spread out across two hillsides. We drove to the base of the hills and walked up the steep (but short) path to reach the site. (yup, those are bullet […]

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The Plain of Jars Site 1, Laos

The Plain of Jars Site 1, Laos

When Neil read that the Plain of Jars remains one of the most dangerous archaeological sites in the world on Wikipedia, he was thrilled (this is the person who took a vacation in Iraq in the 1990s, you have to understand this..) The Lonely Planet states that: The Plain of Jars is a large area […]

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Mok Pa with Style!

Mok Pa with Style!

The delicious and very pretty Mok Pa that we made in Luang Prabang, Laos at the Tamarind Restaurant’s Riverside Cooking Class was features on Food with Style the other day. Check it out here.

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Foodbuzz 24, 24, 24 – A culinary "laap" of Laos

Foodbuzz 24, 24, 24 – A culinary "laap" of Laos

Our Foodbuzz 24, 24, 24 event was inspired by our recent trip to Laos. We had the idea of sharing our culinary adventures at Tamarind Restaurant‘s cooking school with some friends by recreating the experience in our tiny Toronto kitchen and/ or backyard, weather cooperating. If you have been following the blog, you will have […]

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24, 24, 24 sneak peek…

24, 24, 24 sneak peek…

If you didn’t already figure out from the last few posts about Laos what we might be doing for our Foodbuzz 24, 24, 24 dinner tonight, here’s one last hint… Be sure to check in tomorrow (well, maybe not too early!) to find out how it all went!

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Luang Prabang stew and purple sticky rice with coconut sauce

Luang Prabang stew and purple sticky rice with coconut sauce

The third and final instalment of the story of our cooking class run by Tamarind restaurant in Luang Prabang, Laos. You can read the first instalment here and the second here! The last savoury dish we attempted was Orlam (Luang Prabang stew). According to Joy, the chef at Tamarind, this used to be a simple, […]

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