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Pickles and Tea Entrees

Quack … Quack …

09 Apr, by Pat Tanumihardja in Chinese, Entrees, Poultry

I love duck! But I don't like the changes they've made on the Wordpress dashboard at all :(. I've had to re-acquaint myself with all the buttons and it's taking me that much longer to post. That and the fact that my manuscript deadline is...

In search of perfect Thai basil pork

12 Mar, by Pat Tanumihardja in Entrees, Thai

Several years ago, when I was a grad student studying in Boston, a Thai friend took several of us to her favorite Thai restaurant. She ordered in a flurry of Thai without so much as a glance at the menu and out came a succession of delicious dishes to...

How meatloaf saved the day

27 Feb, by Pat Tanumihardja in Entrees, Filipino

hungry_hobbit, a.k.a. my husband, has been lamenting that all we've been having at home is Asian food (now c'mon, would you complain?). Well, with all the recipe testing that's been going on, it's not like I can help it. Then it came time to try Leah Tolosa's Filipino-style meatloaf recipe, embutido. hungry_hobbit stopped asking me...

Chicken Biryani Three Ways

13 Feb, by Pat Tanumihardja in Celebrations, Entrees, Indian, Pakistani, Poultry

I first met Jafar "Jeff" Siddiqui 16 years ago when I first came to the U.S. Jeff and his wife Kathy were my brother's host parents. Every year, FIUTS, an organization at the University of Washington, plays matchmaker, pairing newly arrived foreign students with American...

Tender Tails

29 Jan, by Pat Tanumihardja in Chinese, Entrees

The Wong's Oxtail Stew Yes, it's true. Asians love to eat just about every part of the animal. But in cultures where meat is spendy and animals are a livelihood, you can't blame them for not wanting to waste any animal part or by-product. And besides...

Recording recipes … behind the scenes

03 Jan, by Pat Tanumihardja in Appetizers, Chinese, Entrees, Indonesian

When I first started working on my cookbook, I really didn't know what to expect. I was lucky enough to have a brief chat with Grace Young at the 2007 IACP conference in Chicago. The author of two family-based cookbooks, Grace gave me a behind-the-scenes overview of...

Belly belly good

28 Dec, by Pat Tanumihardja in Celebrations, Comfort food, Entrees, Food traditions, Meat, Vietnamese

Chefs are going ga ga over pork belly. Yes, this fatty, inexpensive cut is fast gaining favor and has risen on the trend-o-meter in the past couple of years. Here in Seattle, pork belly has top billing at fancy restaurants the likes of Tilth, Harvest Vine...

Adobo ahoy!

19 Dec, by Pat Tanumihardja in Entrees, Filipino, Meat, Poultry

Every Filipino family has their own adobo recipe. Lucky for the rest of us with none to claim as our own, these recipes are not a fiercely guarded secret. Just ask any Pinoy cook and they'll be more than happy to share. This recipe comes from...

1-2-3-4-5 Sticky Spareribs

18 Dec, by Pat Tanumihardja in Chinese, Entrees, Meat

This recipe is a hybrid of two recipes given to me by Jonathan H. Liu and my friend Ivy Chan. Jonathan, an American-born Chinese, has been learning how to cook from his mom so that he can make the dishes he grew up with. He now has...

In memory of a chef-dad, plus his from-scratch black bean sauce

28 Nov, by Pat Tanumihardja in Chinese, Entrees, Sauces

Cathy Chun stir-frying vegetables to use with her dad's black bean sauce recipe Not everyone grew up on the tasty goodness of mom's or grandma's cooking. Cathy Chun is a valid case in point. Her late father, David Chun, reined in the kitchen. And everyone, including Cathy's mom,...