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Pickles and Tea Comfort food

Indonesian-Style Chicken-Mushroom Noodles (Bakmi Ayam Jamur)

23 Jul, by Smithsonian Asian Pacific American Center in Comfort food, Indonesian, Kid-friendly, Noodles, Poultry

When I was growing up, I ate this dish as often as an American kid might eat spaghetti. It was—and still is--my favorite comfort food. In Indonesia, you’ll find entire restaurants and food stalls dedicated to selling this local specialty. To make it even simpler...

Thai-Style Fried Egg (Kai Dao)

16 Jul, by Smithsonian Asian Pacific American Center in Breakfast, Comfort food, Thai, Vegetable

Frying an egg Thai-style (or Indonesian-style for that matter!) requires quite a bit of oil so that the edges crisp up nicely. In fact, you're almost deep frying it. Use the smallest frying pan you own (I used a 7-inch pan and it was perfect)...

Asian BBQ Sauce and Pulled Pork Sandwiches

03 Jul, by Smithsonian Asian Pacific American Center in Comfort food, Entrees, Fusion, Meat, Sauces

At the start of the summer grilling season, I never fail to recall childhood backyard barbecues when the adults swilled cold beer and we children devoured sweet, fresh watermelon, juice dripping down our chins. Instead of the ribs and hamburgers that were de rigueur in 1980s America...

How to Make Perfect Pork Chops

20 Jun, by Smithsonian Asian Pacific American Center in Chinese, Comfort food, Entrees, Kid-friendly, Meat

I love my pork chops two ways. One, of course, is my mom’s version. Breaded and pan-fried, these lovelies turn out crisp and golden on the outside, juicy on the inside every time (that Mom makes them, that is). The second is honey-garlic pork chops, a...

Happy Bento “Box-ing”

02 Apr, by Smithsonian Asian Pacific American Center in Comfort food, Japanese, Kid-friendly

A few weeks ago, my food writer friend Debra Samuels (co-author of The Korean Table and author of My Japanese Table, both by Tuttle Publishing) came to Washington D.C. to do a bento box demonstration with the Smithsonian Associates. Deb and I have only communicated via email and social media,...

Easy Kaya (Coconut Egg Jam) à la Martha Stewart

25 Mar, by Smithsonian Asian Pacific American Center in Breakfast, Comfort food, Condiments, Snacks

I’ve been thinking about kaya a lot lately—that creamy, unctuous coconut egg jam that was the foundation of many a childhood breakfast. I ate kaya at home between toasted sandwich slices (Gardenia, of course). I ate the holy trinity of Singapore breakfasts--kaya toast, soft-boiled egg,...

15-Minute Meal: Soba with Parmesan and Pan Fried Brussels Sprouts

18 Dec, by Smithsonian Asian Pacific American Center in Comfort food, Noodles, Vegetable

Many recipes claim to be quick and easy, but few live up to expectations. With the craziness of the holiday season, I've been wanting--and needing—quick-to-pull-together lunches. Given the choice, I prefer not to have cold lunches so sandwiches or salads are out. In the end, I...

Asian Meatballs with Sweet and Spicy Tamarind Sauce

16 Oct, by Smithsonian Asian Pacific American Center in Appetizers, Comfort food, Kid-friendly

I’ve been on a meatball kick lately, which is a little strange since I’m not a huge meat-eater. Maybe it's the cooler weather. Maybe it's all the spaghetti and meatball recipes I keep seeing. Who knows? That being said, I didn't want my meatballs to be...

Cold Chocolate and Coffee Rice Pudding (Champorado) and a Cookbook Giveaway

18 Jul, by Smithsonian Asian Pacific American Center in Comfort food, Filipino, Kid-friendly, Snacks, Sweets/desserts

You might think me crazy for craving rice pudding in the middle of summer. But this past week or two, we’ve had a deluge of thunderstorms here in northern Virginia. And we all know there’s nothing more comforting than curling up on the couch with a...

Almond Tofu (杏仁豆腐) and Syrupy Smashed Cherries–A Childhood Favorite Teams up with Summer Lovelies For Bliss in a Bowl

04 Jul, by Smithsonian Asian Pacific American Center in Chinese, Comfort food, Sweets/desserts

Almond tofu or almond jelly is one of the most popular desserts to come out of the Chinese restaurant. It’s almost always served at the end of a Chinese banquet, usually with canned longans in syrup and/or fruit cocktail. As a little girl in swishy pigtails,...

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