Author Archives: David Dettmann

About David Dettmann

Food obsessed and frequently nostalgic.

Young tamarind leaves and an Isaan-inspired sour chicken soup

Green tamarind and tamarind leaves are back at my go-to Cambodian market, providing an opportunity to explore cooking with these rare Southeast Asian sour treats. Dried tamarind fruit is of course a standard souring agent for cuisines ranging from Persia … Continue reading

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Lanzhou beef noodles, Lanzhou-style

Three years ago I published my first post on this blog, focusing on a topic that has fascinated me for more than twenty years–Lanzhou hand pulled noodles and “secret” ingredients. Over the past three years that post has been far … Continue reading

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A foray into Ethiopian flavors

Please allow for a temporary distraction from the great Asia-focused food in Philadelphia. Don’t get me wrong, this is an exciting time for new Asian food items–it seems every day there is something new–but I’d like to share a recent … Continue reading

Posted in - Featured Food Discoveries, - Featured Markets, - Unique food traditions, Non-Asian | Tagged , , , | Leave a comment

Grilled long eggplant, two ways

It is a nice day for grilling, and I’d like to use up a few ugly vegetables I have kicking around in the fridge. Some lovely hardwood smoke will do wonders to make these guys shine, and the preparation couldn’t … Continue reading

Posted in - Featured Food Discoveries, - Recipes, Cambodian food, Thai/Lao food | Tagged , , , , , | Leave a comment

Sino-Thai Sunday brunch: bakuteh and batonggo

Today I recreated a food experience from last summer in Bangkok, when my sisters-in-law took me out for a Chinese-style brunch at a place that specialized in “meat bone tea” (肉骨茶), or as locals in Thailand/Malaysia/Singapore/Indonesia refer to as bakuteh บะกุ๊ดเต๋. … Continue reading

Posted in - Featured Food Discoveries, - Recipes, Chinese food, Malay/Indonesian food, Thai/Lao food | Tagged , , , , , , , | Leave a comment

The pleasures of sour kimchi and kimchi stew

Kimchi is a great accompaniment to rice, soup, and stir fry dishes. After a jar (or tub) has been kept for several weeks however, it starts to get sour. That can also be delicious as it is, but many would … Continue reading

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Fenugreek, a delicious herb/vegetable

Fenugreek has long been used in the Middle East, North Africa, and South Asia in cooking and medicine. Today in the US it is perhaps best known as a spice component of cuisines of India, but it also has an … Continue reading

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