a journal of food & stillness
Vegetarian Vietnamese spring roll filled with mushrooms, rice vermicelli, carrot, and egg mixture.
Khoresh Gheymeh is a delicious Iranian beef and yellow split pea stew flavored with tomato paste, spices, and dried limes (limoo amani).
Color changing vermicelli salad in a jar is such a fun and awesome way to do the meal preps.
Lemper ayam is one of my favorite snacks.
This one-pot lamb and rice are super simple, delicious, and full of flavor.
I was craving for a bowl of curry laksa but my fridge almost empty so I made this rice noodles soup with anything left.
I love to cook rice with tea because it give an extra flavour to your rice.
This cauliflower and ground beef sloppy joe is so easy to make and healthier than the regular sloppy joes.
Klepon is Indonesian traditional dessert made from glutinous rice flour filled with palm sugar and covered with grated coconut.
During Ramadan, the evening breakfast has become the most precious time of the day.
This versatile oil is so fragrant and bursting with scallion flavor.
This rice vermicelli and dried squid salad inspired by a classic Khmer noodle salad, though there is a lot of Thai and Vietnamese influence in this recipe.
Banh Xeo is one of the most well-known dishes in the central region of Vietnam.
Serve these mushrooms and rice burgers on a burger bun with a fried egg and Japanese slaw for a balanced hearty meal.