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.
Easy homemade tropical granola is full of nuts, seeds and dried fruit and is a healthier, cheaper alternative than buying in the store.
Sweet coconut bread is inspired by the Pacific Islands and uses both coconut milk and fresh coconut to give it the perfect taste and texture.
