Sometimes you’re just in the mood for pasta. While there are plenty of gluten-free “pastas” available, it’s zucchini season somewhere, so why not make your own.
Amok is a “curry” in the sense that it features an aromatic paste, but it has neither the woody spices of India nor the heat of its Thai cousins. It is Cambodia’s own signature scent.
Is there any dish that elicits a more impassioned response than pho? And what can I, a Canadian-American expat in Singapore, possibly contribute to the great pho conversation? Only my deep respect and gratitude for a perfect breakfast.
There’s plenty to eat if you know where to look (go to the markets). Plus, how to make Vietnamese spring rolls on a converted rice barge in the Mekong Delta.
The Chinese-American take out classic, Beef and Broccoli, but without the soy and gluten. Can it be done? Yes, with a little something I’m working on called “umami sauce.”
Hainanese chicken rice, the national dish of Singapore, made internationally famous by Anthony Bourdain. To make it at home seems like a lot of effort, and it is. Get ready for an education in chicken.