Coconut Rice – Nasi Lemak
Here’s a wonderful, different way to cook rice. Add coconut milk to make Nasi Lemak. The whole meal looks so simple, and the rice looks like regular rice but…
Browsing Author mk
Not Just Another Chinese Banquet
This is one of the more fun and elegant Chinese outdoor banquet events that I’ve enjoyed in DC for several years. It’s a diplomatic function held yearly in Twin Oaks,…
Chinese Banquets Set Standards
There are banquets, and there are banquets. We were at a Chinese banquet over the weekend and I thought maybe I should blog about it. It’s wonderful that everywhere…
Gado Gado
Hey Alex, this is for you! Alex asked for something “spicy, vegetarian and nutty.” So here it is. Gado Gado. Alex D’Agostino is a friend of my son Russell. He…
Tempeh
Tempeh is pressed soybeans that comes in the form of rectangular slab. It has a firm and slightly chewy bite to it and because the soybean is fermented, it has…
Summer Rolls: “There is no recipe”
Here’s the best quote heard recently: “There is no recipe.” This was Prasanthi’s apologetic response when I asked her how she made her summer rolls for our gym breakfast party…
Rice Vermicelli
Rice Vermicelli, mifen, beehoon, mifun or mai fun, is made with rice flour. White when cooked, mifen comes in very fine strands, finer than angel’s hair, which is the…