Red Panang Chicken Curry– Gaeng Panang Gai– with flavorful exotic thai herbs and roots.

When I first made this favorite Thai dish, people thought I ordered it from a local restaurant. The rich and robust Thai herbs and roots exude the smell and taste that make this a wonderful dinner dish. While I do not promote any particular brand, I encourage people to use fresh herbs whenever possible– they…

Mongolian chicken flavored with 15 spices–a pick-me-up recipe!

This redolent chicken dish was called ‘special chicken’ in a Mongolian restaurant. We had to order it as it was the last dish available for the evening. Impressed by the flavors, I asked our waitperson, “What did you put in the chicken to make it so flavorful?” She replied that she could not disclose the…

Atchara- Pickling with Green Papaya or Jicama, or both!

INGREDIENTS: 2 cups of Green Papaya- julienned or Jicama 1 Fennel bulb, cut across the bulb in thin strips 1/2 cup of Cauliflower florets 5 cloves 2 bell peppers (a yellow and a red) or mini sweet peppers ( 2 of each color), julienned or across 1 inch length of ginger knob, cut across into…

Pho-licious Beef Short Ribs– it’s all about the BROTH!

Ask any Pho aficionado what makes a perfect pho and many will definitely say, “It’s all about the broth!” I am one of the temperamental tasters of pho who definitely can write about an epic poem on finding the best tasting broth. I have been to many Vietnamese households, including my best friend Kiana’s, but…