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Penang Achar

Achar is a word used in many Indo-Aryan languages for “Indian pickle.” This dish is composed of a variety of vegetables that are essentially pickled by being blanched in vinegar. This achar is particularly delicious to be eaten the next day when all ingredients infuse together. We prepared this dish during our Penang Cooking Class, … Continue reading

Green Papaya Salad (Som Tam Thai)

I was first introduced to making Papaya Salad by my friend Rahul during one of our Thai-themed cookouts where we watched a sweet auntie on Thai Food Cast demonstrate the step-by-step process.  Papaya salad is a popular Southeast Asian dish that has wonderful sweet, sour, salty, and spicy accents.  It is super easy to prepare … Continue reading

Szechuan Braised Rabbit with Tofu and Peanuts

For Chinese New Year, I wanted to prepare a rabbit dish to ring in the Year of the Rabbit.  I have never cooked rabbit before, but rabbit meat can typically be prepared in the same manner as chicken.  The tastes are actually fairly similar with rabbit being slightly leaner.  I first started enjoying rabbit at … Continue reading