A little spicy, salty, and sweet and altogether satisfying. A weeknight salvation when you need dinner pronto but you want something that’s not predictable or boring.
About Patricia Tanumihardja
Patricia Tanumihardja was born in Indonesia, raised in Singapore, and currently lives in America. She has written about food—especially the intersection of food and culture—and created recipes for Saveur, Sunset, and edibleSeattle, among other publications. Her debut cookbook is The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens. @pat.tanumihardja
Stir-Fried Lettuce
Stir-fried lettuce. Not what you were thinking about doing with that head of romaine languishing in the fridge? Think again.
Sambal Oelek ~ Indonesian Chile Paste
In its simplest and truest form, this Indonesian chile paste is made from just chiles, salt, and lime juice. And it’s a revelation.
Wok-Fried Pea Shoots
A brief fling in the wok with a little garlic and sesame oil is all that’s needed to coax these delicate pea shoots to tender, aromatic perfection.
Broiled Tofu
Tofu may not seem sexy at first glance but this quick and easy technique is seductive as heck when you need dinner done pronto. Here’s how to pull it off flawlessly.
Grabbing the Tiger by the Tail
With a baby due on the first day of the Year of the Tiger, writer Patricia Tanumihardja finds ways of mixing and matching traditions.
Chicken Coconut Noodle Soup
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.