Poultry Archives - Page 3 of 3

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...

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...

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...

Chicken larb and purple sticky rice

03 Dec, by Pat Tanumihardja in Meat, Poultry, Salads

When I first started researching my cookbook, I decided I wanted to include as many different Asian Pacific American communities as possible. This hasn't always been easy as there are some communities I am not very well connected with. Case in point: the Laotian community. Fortunately,...

Top 10 leftover turkey tips

21 Nov, by Pat Tanumihardja in Chinese, Comfort food, Filipino, Indian, Indonesian, Meat, Poultry, Salads, Sauces, Soups, Thai

Once thanksgiving has come and gone, and the food coma has dissipated (hopefully!), one is faced with the next big thing--leftovers. Who doesn't love turkey leftovers? I do! But having overdosed on one too many turkey sandwiches and turkey tetrazzinis, I'm looking for a turkey leftover makeover. My solution? Reincarnate the turkey in Asian-style dishes. Just...

Of Stuffed Wings and Tight Socks–Stuffed Cambodian Chicken Wings (Moane Teum)

16 Oct, by Pat Tanumihardja in Cambodian, Poultry

"It's just like pulling off a really tight sock," said Phiroum Svy matter-of-factly. I had never thought of it that way. Then again, I'd never tried deboning a whole chicken before. (Here's some trivia for you: debone and bone are synonyms, go figure!) We were in...

Pickles and Tea Poultry