This is quick Indonesian wok-based dish that tastes great and is easy to make. Not much more to say about it, other than you may want to use only 1.5 cups of chicken stock. The original recipe calls for pork shoulder, but I strongly recommend pork tenderloin because it’s nearly impossible to make it tough….
Vietnamese Caramelized Shrimp (Tom Rim)
At the grocery store the other day, they had some particularly large shrimp, which are perfect for this recipe. Called “caramel shrimp” in The Vietnamese Collection cookbook by Jackum Brown, these are basically shrimp with palm-sugar sauce. And they’re really good. To make these, you’ll need the palm-sugar sauce, which is really easy to make:…
Dragon Fruit Gummies
I’ve had this recipe for years and years but never tried it. In fact, I can’t even remember where I found it. Turns out one of the local Asian markets started selling red dragon fruit, so I thought that now’s the time to make these. I kind of wish I wouldn’t have. They weren’t terrible,…
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