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Tum Ayam (Minced Chicken in Banana Leaf)

Tum Ayam is another popular Balinese dish that is cooked in the same method as Pepes Ikan (steamed fish version) and otak-otak.  To prepare this dish, minced chicken is mixed together with flavorful spices and coconut milk, wrapped snugly in banana leaves, and then is steamed or grilled. We used the recipe below during my … Continue reading

Pepes Ikan (Steamed Marinated Fish in Banana Leaf)

Pepes is an Indonesian cooking technique that uses banana leaves to wrap various ingredients (spices with fish, meat, or tofu), which is then steamed or grilled on charcoal.  This method allows the ingredients to be compacted into a sort of cake, and is very similar to another popular Southeast Asian dish otak-otak. We made these … Continue reading

Food Comas Turns 1!

May 13th marks a special day for us here… Food Comas turns 1 year old today!  Exactly one year ago, I wrote my first ever blog post on Baby Lamb Chops with Cucumber-Mint Relish.  I didn’t really know what I was doing (regarding both cooking and blogging) but I went for it anyway.  At first, … Continue reading

Steamed Tofu with Enoki Mushrooms

I have seen fresh enoki mushrooms at the store many times, and on an impulse, I decided to buy a package, even though I had no idea what to do with them at first.  Called enokitake in Japanese, these long, thin white mushrooms are commonly found in East Asian cuisines (Japan, China, Korea), particularly in … Continue reading

Chinese-Style Steamed Fish

Chinese-style steamed fish is an incredibly simple and healthy dish that is a great alternative to greasier, fried dishes that tend to predominate Chinese restaurant menus.  When my mom came to visit me in NYC, I asked her to show me how to properly steam a fish, including the process of selecting a fish in … Continue reading