Thai Minced Chicken Salad (Larb Gai)
Thai cuisine week continues! As referenced in my previous post, a few of the primary methods of preparation for Thai salad dishes are: Yam (“mix”), Tam (“pounded”), and Larb (“to mince meat”). Larb is probably the most internationally recognized type of Thai salad. It is most commonly made with minced pork or chicken that is tossed with fresh herbs and a dressing that is … Continue reading
Thai Spicy Shrimp and Pomelo Salad
This week on Food Comas is dedicated to Thai cuisine! Normally around this time in Hong Kong, the summer season would be in full swing. Beaches would be full and the waters packed with junk boats on all-day booze cruises. As for us and our beach-obsessed dogs, we would usually be found romping around any remotely clean … Continue reading
Whole Roasted Artichokes
On one of my trips back to the Bay Area, I was tasked with cooking dinner for my parents and sister. I planned to make a Simple Roast Chicken and was looking for some vegetables to serve as a side dish. I picked up a colorful assortment of cherry tomatoes, asparagus, and baby potatoes from Trader Joe’s when I … Continue reading
Smoked Paprika Aubergine Mint Salad
Here is another delicious salad featuring grilled vegetables to add to the favorites list! This is the first recipe I have tried from Maria Elia’s cookbook The Modern Vegetarian: Food Adventures for the Contemporary Palate. I had purchased the book about a year ago from a cute little bookshop dedicated to cookery in Melbourne called Books for Cooks. … Continue reading
Blackened Salmon Salad
I have been exploring the world of catering after meeting Lori Granito of Go Gourmet Catering and Cooking Studio and Magnolia’s Private Kitchen. Born and raised in New Orleans, Lori has been bringing her authentic Cajun style cooking to Hong Kong for over 20 years. Her food evokes memories from a 2011 road trip through … Continue reading
Grilled Antipasto Ribbon Salad
When it comes to preparing vegetables to cook, my modius operandi is to toss them with a bit of olive oil, salt, and pepper. I typically will roast them in the oven because it requires the least amount of attention (see my Roasted Vegetable Salad), but if I am feeling a bit more ambitious, grilling … Continue reading
Balsamic Roasted Carrots
Whenever I move to a new place, one of the biggest elements for me to settle in is getting a handle on all the grocers and local markets. When I discovered Singapore’s Tiong Bahru wet market over a year ago (and subsequently moved to live right next to it), everything started to click into place. Now my Hong Kong … Continue reading
Miso Enoki and Cabbage
This was an accidental recipe that luckily turned out to be a Friday favorite. As often happens when I have too many meals in mind at the grocery store, I tend to buy only half of the ingredients needed for a number of different recipes. I had some enoki mushrooms as was intending to make … Continue reading
Cauliflower and Hazelnut Stuffing
Continuing the test kitchen gluten-free stuffing adventures outlined in my previous post Gluten-Free Chicken Sausage and Apple Stuffing… In my search for the ultimate gluten-free Thanksgiving stuffing recipes, I ventured into the breadless varieties. There are plenty of bread substitutes to use, and I think the key is to find something that is very mild … Continue reading
Herb Crumbed Chicken Breasts
Quick and easy chicken recipe from Stuff It: The Great Little Book of Chicken Dishes. For a fancier version of this herb crumbed coating, try Thomas Keller’s Herb-Crusted Rack of Lamb with Honey Mustard Glaze. The original recipe is below, but I improvised a bit as I was missing a couple ingredients (sad I know… considering the … Continue reading
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