This is a winner from Food & Wine magazine. I made it without the pickle juice, and it still tasted great! Please note that this needs at least 24 hours of prep time, as the tofu needs to be frozen for at least 12 hours before cooking, followed by a 12-hour thaw in the refrigerator….
Sweet and Spicy Mushroom Tongseng
My son recently gave me a fantastic Indonesian cookbook called Fire Islands: Recipes from Indonesia, by Elenor Ford. This is not to be confused with a book about Fire Island, New York. I’m always super-skeptical when I see a clearly Anglo name attached to a narrowly-focused ethnic cookbook, but Ms. Ford both grew up in…
Thai Fried Chicken
Let’s start by agreeing that this is going to taste great. This recipe is from the True Thai cookbook by Hong Thaimee. It’s called midnight fried chicken, in the book, being perfect for eating well after dinner if you get hungry again before bed. That name is obviously a cultural thing in Thailand. Note that…
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