As promised, though later than I had hoped, I’m bringing you a Mama Buddha original. While not northern Chinese, I think you’ll like it. And I promise that the week continues in the vein of northern China, though perhaps with a little bit of Thanksgiving…
Sigh. Eggs again. I promise I will try to come up with something more exciting next week than another way to prepare eggs. China’s not giving me much to work with that I can stomach in the morning, but I will try harder next week.…
Tea eggs. That’s what I’ve got for you tonight. As I was paging through the Eastern China pages of Mama Buddha’s cookbook trying to decide what to make, I was struck by these tea eggs: a simple yet exotic twist on something so seemingly ordinary…
Burmese Mohinga is a fragrant fish soup traditionally served for breakfast, made with fresh herbs and spices and topped with traditional condiments.
I was reminded as I saw that today is National Fluffernutter day that my one year blog anniversary has come and gone without notice! A few days over one year ago I started my culinary journey around the world with meatloaf, and today I’m cooking…
Simple cream scones are the perfect accompaniment to afternoon tea, or any breakfast spread- easy to throw to together and always a favorite.
Malaysian kaya and roti is a version of caramel jam and fresh, homemade roti in this country’s version of bread and jam.
Portuguese Pao are tasty, gluten-free breakfast rolls made with tapioca flour, sweet or savory, for a great start to the morning.
The more I try and find swaps for my beloved Sunday morning feast, the more I realize I should just stick with what works, my regular plain Jane pancakes. Not that there was anything wrong with the Serabi that I made. It’s just that there…
Papuan banana cake is a personal twist on Papua New Guinea’s traditional banana cake, popular at establishments country-wide.