About Patricia Tanumihardja

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

A wooden cutting board with a rectangular plate and spoon on top, the plate has a mound of rice on the back half. On the front half, there's a pile of ground pork, basil, and peppers.

Thai Basil Pork

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.

A white bowl filled with stir-fried lettuce, topped with sesame seeds on a white wooden surface.

Stir-Fried Lettuce

Stir-fried lettuce. Not what you were thinking about doing with that head of romaine languishing in the fridge? Think again.

A brown bowl filled with stir-fried pea shoots

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

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.

A white bowl filled with chicken coconut noodle soup, topped with cilantro, lime wedges, and hard boiled eggs.

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.