Blog Post & Recipe: sour cherry slab pie
... not two minutes after I discovered the existence of slab pie, I was fixing to make it. Why? Because it looks like a giant Pop Tart, and surely you don’t think a woman in her third trimester needs a single other reason to bake something.
Blog Post & Recipe: Sambal Belacan
I thought I would show you how to make sambal belacan from scratch–a must-have Malaysian condiment and the basic building block for many delicious Malaysian recipes.
Sambal belacan consists of chilies, belacan (Malaysian shrimp paste), kalamansi lime (limau kasturi), and salt and sugar (to taste or optional). In the US, kalamansi lime is scarce so lime can be used as a substitute.
Blog Post & Recipe: The Bookmark Project: Pad Thai at Last
Once in a while, I come upon a food blog post that I immediately recognize as a precious gift from the blogger to us readers. Pim's Pad Thai for beginners was one such post. [...] I highly recommend reading her post carefully to learn some important tips and techniques in the making of this dish in an authentic way. The following recipe simply tells you the way I made Pad Thai on Sunday night.
Pim's Pad Thai post can be found here.
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