With a baby due on the first day of the Year of the Tiger, writer Patricia Tanumihardja finds ways of mixing and matching traditions for her new family.
About Patricia Tanumihardja
Patricia Tanumihardja writes about food, travel, and lifestyle through a multicultural lens, gravitating towards topics that coalesce food, history, and culture. Her work has been published in Edible Seattle, Monterey County Weekly, Sunset, and Saveur. More of her musings can be found in her debut cookbook, The Asian Grandmothers Cookbook—Home Cooking from Asian American Kitchens, (Sasquatch Books, 2009) and her blog of the same name.
Chicken Coconut Noodle Soup
Dec 01, 2009 by
This popular Burmese chicken coconut soup features noodles doused in a mild curry sauce with a consistency that’s somewhere between soup and gravy. Delish.
- Quick Glance
- 1 H
- 1 H, 20 M
- 6
Wok-Fried Pea Shoots
Dec 01, 2009 by
A brief fling in the wok is all that’s needed to cook these delicate pea shoots–also called pea vines. Garlic, chicken stock, and sesame oil lend flavor.
- Quick Glance
- 15 M
- 15 M
- 2
Thai Basil Pork | Pad Gkaprow Mu
Dec 01, 2009 by
For Thai Basil pork, ground pork is cooked with garlic, shallots, Thai chiles, and sweet basil. Serve white rice alongside mounds Thai basil pork.
- Quick Glance
- 15 M
- 15 M
- 10