Travel inspired!

Inspired by traveling and eating my way through Hong Kong, Macau, Sarawak and Sabah-Borneo. Flavors are herbal, spicy, pungent with shrimp pastes, redolent with rich savory sauces and hearty broths. Fresh veggies are sometimes harder to find, but when I came home, I had a whirlwind of inspiration. It helped that my mom let me borrow a Burmese cookbook! I tend to like cuisines from cultures that are bordering other countries because they share so much food and spices!

20130122-160931.jpg
Sarawak laksa– this is authentic paste from Sarawak, so it’s the real deal. Also, a local told me how to prepare the broth and how to make the sambal sauce. Mmm

20130122-161111.jpg
This is lotusroot and lotus seed herbal soup with roasted chestnuts and herbs.

20130122-161212.jpg
Oxtail soup with peanuts and young Hawaiian ginger.

20130122-161258.jpg
Japanese: Pomelo, yellowtail, ikura, komatsuna, and sprout salad with noodles, lemongrass and a lot of chili! (Burmese inspired!)

20130122-161417.jpg
Vietnamese: Grilled lemongrass pork banh mi with homemade mayo and garlic butter.

20130122-161501.jpg

20130122-161510.jpg
My favorite concoction to date!
Burmese: Recipe was based on a shredded carrot & nappa cabbage salad but I made it into a noodle soup that was both refreshing and savory! I added mangosteen and pomelo to make it sweet!

20130122-161926.jpg

20130122-161944.jpg
I made a big batch of won tons, too! Having just a few each morning makes me feel like I’m back in Hong Kong!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s