(ok, ok, after yesterday’s post which apparently grossed people out, we’re back to pretty and yummy!) Last week, these arrived in our organic box: I have never cooked with a tomatillo before but the beauty of receiving local products every fortnight is that other food writers, bloggers and cooks are out there cooking with the … Read more
So garlic scapes are only available in June huh? Well tell that to my organic fruit and veg delivery people who delivered a heaping bag of them last week… Hmmm… what to do with them??? Then all of a sudden as I was reading Megan’s blog over on The Sweet Spoonful where she posted about … Read more
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 … Read more
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, … Read more
Continuing the story of our culinary adventures at Tamarind Restaurant’s cooking class in Luang Prabang, Laos, after making sticky rice and Lao “dips”, we started work on a classic Lao dish – Mok Pa (fish steamed in banana leaf). Here’s the recipe for four people: Ingredients Sticky rice powder5 shallots3 cloves garlic1 chili (or to … Read more
At the cooking class we took through Tamarind Restaurant in Luang Prabang in Laos, the first thing we learned how to make was sticky rice. Also known as “glutinous rice”, it is, in fact, gluten free. In Laos, sticky rice is used as a utensil for eating food. You take a small ball of the … Read more