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  • Babi Panggang — Indonesian Roasted Pork

    Babi Panggang — Indonesian Roasted Pork

    Working in the office in the city of Bussum in The Netherlands, we’d often order take-out from our favorite Chinese-Indonesian restaurant, Tong Fong, in the neighboring city of Hilversum. One stand-out item was their delicious Babi Panggang, which was always a part of our order. I later learned that Babi Panggang is the most ordered main dish at Indonesian restaurants throughout the Netherlands. This is my attempt to recreate the vibrant flavors and textures of this delicious dish.

    Ingredients

    • 2 lb pork shoulder or belly

      • Marinade

    • ¼ cup ketjap manis
    • 2 tbsp hoisin sauce
    • 2 tbsp rice cooking wine
    • 1 tbsp brown sugar
    • 1 tbsp fresh ginger, grated
    • 1 tbsp fish sauce
    • ½ tbsp sambal oelek
    • ½ tbsp sambal badjak
    • ½ tsp toasted sesame oil (optional)
    • ¼ tsp Chinese five spice (optional)
    • 2 cloves garlic, minced
    • Juice and zest of 1 lime

      • Sweet & Sour Red Sauce

    • 1 tbsp vegetable oil
    • 1 small onion, finely chopped
    • 2–3 cloves garlic, minced
    • 2 tsp grated ginger
    • ½ tsp sambal oelek
    • 3 tbsp tomato paste
    • ¼ tsp chicken powder
    • ¼ cup sweet chili sauce
    • 3 tbsp ketchup
    • 2 tbsp lime juice
    • 2 tbsp seasoned rice vinegar
    • 1 tbsp tamarind paste
    • 1 tbsp ketjap manis
    • 1 tsp fish sauce
    • ¾ cup chicken stock or water
    • ¼ cup brown sugar (adjust to taste)
    • 1 tbsp cornstarch mixed with 1 tbsp water

    Directions

    Marinate the Pork

    Combine all marinade ingredients, stirring until the sugar has completely dissolved. Pour into a resealable container or vacuum-seal bag. Add the pork, coating thoroughly. Seal and marinate in the refrigerator for 4–12 hours.

    Sweet & Sour Red Sauce

    Heat oil in a saucepan over medium heat. Sauté onion until lightly browned; add garlic, ginger, and sambal, and cook until fragrant. Add tomato paste and chicken powder; cook 1 minute to develop sweetness.

    Stir in sweet chili sauce, ketchup, lime juice, vinegar, tamarind, ketjap manis, fish sauce, stock or water, and brown sugar. Simmer 10 minutes to allow flavors to meld. Add the cornstarch slurry and simmer until glossy and thickened. Blend with an immersion blender and adjust thickness with additional stock, if needed.

    Preparation #1: Sous Vide

    Preheat sous vide bath to 170°F / 77°C for pork shoulder (130°F / 55°C for pork loin or tenderloin; 150°F / 65°C for pork belly). Submerge vacuum-sealed pork and marinade in the water bath and heat for 12–24 hours (2–8 hours for pork loin or tenderloin).

    Remove from the bag and pat dry. Brush with oil and finish under a broiler set to high for 4–5 minutes to crisp the top. Brush with red sauce during broiling and allow it to develop a few bits of char.

    Slice and serve over rice with a generous amount of sauce. Serve with acar ketimun (pickled vegetables), cucumber salad, fried cabbage, and/or blanched green beans tossed with garlic and sesame oil.

    Preparation #2: Oven

    Preheat oven to 350°F / 177°C. Place pork on a rack in a baking tray. Reserve marinade and boil in a saucepan for 5 minutes. Roast pork for 30–40 minutes per pound, or until internal temperature reaches 190°F / 88°C, basting with the boiled marinade halfway through.

    Rest pork for 20 minutes. Pat dry, brush with oil, and finish under a broiler set to high for 4–5 minutes to crisp the top. Optionally, baste with the red sauce while broiling and allow it to develop slight char.

    Slice and serve over rice with a generous amount of sauce. Serve with acar ketimun, cucumber salad, fried cabbage, and/or blanched green beans tossed with garlic and sesame oil.

    Preparation #3: Pellet Grill

    Preheat pellet grill to 250°F / 120°C. Smoke until internal temperature reaches 187°F / 86°C, basting halfway through. Rest pork for 30 minutes.

    Pat dry, brush with oil, and finish under a broiler set to high for 4–5 minutes to crisp the top. Optionally, baste with the red sauce while broiling and allow it to develop light char.

    Slice and serve over rice with a generous amount of sauce. Serve with acar ketimun, cucumber salad, fried cabbage, and/or blanched green beans tossed with garlic and sesame oil.

    Notes

    Preparation

    • Fattier cuts such as pork shoulder or belly are preferred, but pork loin or tenderloin (especially when using the sous vide method, with times and temperatures adjusted accordingly) can also be used. Take care not to overcook leaner cuts.
    • Preparation #1, Sous Vide, is the preferred method for the most tender and flavorful result.

    Serving Suggestions

    • Serve sliced Babi Panggang over rice with plenty of red sauce spooned on top.
    • Pair with acar ketimun, fried cabbage, cucumber salad, or blanched green beans with garlic and sesame oil.
  • Char Siu

    Char Siu

    With 60 first cousins on just the Huggins side, family parties are rarely small. It isn’t unusual to have 40 to 75 guests for dinner at our get-togethers. Cooking for that many people forces a bit of food-preparation creativity, and this char siu takes advantage of sous-vide precision to simplify the process. For a more traditional method, the pork can also be cooked and basted over a hot charcoal grill for deep, smoky flavor.

    Ingredients

    • 3–4 lbs pork shoulder, cut into 3–4 long strips, about 2 inches thick (see Notes for pork belly option)

      • Marinade:

    • ¾ cup soy sauce
    • ½ cup hoisin sauce
    • ½ cup Shaoxing wine (or dry sherry)
    • ½ cup rock sugar, crushed (or ¼ cup rock sugar + ¼ cup white sugar)
    • 2 tbsp oyster sauce (optional, adds depth)
    • 2 tbsp grated fresh ginger
    • 4 garlic cloves, minced
    • 1 tsp toasted sesame oil
    • 1 tsp Chinese five-spice powder
    • ½ tsp ground white pepper
    • ⅛ tsp pink curing salt #1 (optional, for rosy interior)
    • 3–5 drops red food coloring (optional, classic look)

      • Glaze:

    • 1 cup reserved marinade, strained
    • ¼–⅓ cup honey

    Directions

    Marinate the Pork

    Whisk together all marinade ingredients except the curing salt and honey. Reserve 1 cup of marinade, strain, and refrigerate for the glaze.

    Add curing salt to the remaining marinade. Place pork strips in vacuum-seal bags or heavy zipper bags and add the marinade. Seal and refrigerate at least 8–12 hours, up to 24 hours.

    For best flavor and color penetration, turn the bags occasionally during marinating.

    Sous-Vide Cook

    Preheat the sous-vide water bath to 65°C (149°F). Submerge the sealed pork and cook for 12–16 hours.

    When done, remove the pork and transfer to a rack set over a sheet pan. Pat dry gently.

    Prepare the Glaze

    In a small saucepan, combine the reserved marinade with honey. Simmer over medium heat until reduced by about half and syrupy. Keep warm.

    Dry and Broil

    Let the pork rest uncovered on the rack for 15–20 minutes so the surface becomes slightly tacky. This helps the glaze adhere during broiling.

    Preheat your broiler (or charcoal grill) to very hot. Brush the pork with glaze and broil 6–8 minutes total, turning and re-glazing every 1–2 minutes until lacquered with caramelized edges and light char.

    Keep pork about 6 inches from the broiler to prevent burning. Final internal temperature should be approximately 68–70°C (155–158°F), though the meat is already fully cooked from the sous-vide process.

    Rest and Serve

    Let pork rest 5 minutes, then slice into thick pieces. Drizzle with warm glaze before serving.

    Notes

    Preparation

    • Crushing rock sugar before measuring ensures accurate sweetness and easier dissolving.
    • Optional curing salt deepens the rosy color but does not affect flavor.
    • Turning the pork during marinating promotes even seasoning and color.

    Serving Suggestions

    • Serve over steamed jasmine rice or noodles.
    • Pair with pickled cucumbers or a crisp slaw to balance richness.
    • Excellent in bao buns or sliced thinly for fried rice.

    Variations

    • Pork Belly Version: Remove skin, cut into 1½–2-inch strips, reduce sugar to ⅓ cup total, sous-vide at 70°C (158°F) for 10–12 hours, broil from 8 inches away, glazing every minute.
    • Grill Instead of Broil: Cook over hot charcoal, glazing and turning every 1–2 minutes until lacquered.
    • Extra Caramelization: Increase honey in the glaze up to ½ cup for a deeper lacquer.

    Make-Ahead & Storage

    • Pork can be marinated up to 24 hours in advance.
    • Sous-vide cooked pork can be chilled in the sealed bags up to 48 hours before finishing.
    • Leftovers keep 3–4 days refrigerated; broil briefly to refresh the glaze.
  • Cilantro Lime Rice (Instant Pot)

    Cilantro Lime Rice (Instant Pot)

    This Instant Pot version of Cilantro-Lime Rice delivers the same bright, aromatic flavor as the stovetop method in a fraction of the time. Jasmine rice cooks up fluffy and tender with perfect lime-cilantro balance—ideal for tacos, fajitas, enchiladas, or grilled meats. Click here for the stovetop version of this recipe.

    Ingredients

    • 1 cup jasmine rice, rinsed and drained
    • 1 tbsp butter or olive oil
    • 1 cup chicken broth (or water + ¼ tsp salt)
    • Zest of 1 lime
    • 1–1½ tbsp fresh lime juice (added after cooking)
    • ½ cup cilantro leaves, finely chopped
    • ⅛ tsp sugar (optional, to balance acidity)
    • Salt to taste

    Optional Add-Ins

    • 1 small clove garlic, minced (sauté before adding rice)
    • 1 bay leaf (for subtle herbal aroma)

    Directions

    Rinse the Rice

    Rinse jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear to remove excess starch. Drain well.

    Sauté

    Set the Instant Pot to Sauté. Melt butter or heat oil, then add garlic if using. Stir in drained rice and toast for 1–2 minutes until lightly fragrant.

    Press Cancel to stop the sauté function.

    Pressure Cook

    Add chicken broth and a pinch of salt. Stir once to distribute evenly, then secure the lid and set the valve to Sealing.

    Cook on High Pressure for 3 minutes. Allow pressure to release naturally for 10 minutes, then manually release any remaining steam.

    Finish the Rice

    Fluff the rice gently with a fork. Stir in lime zest, lime juice, cilantro, and sugar (if using). Taste and adjust seasoning with more salt or lime juice as needed.

    Let rest uncovered for 2–3 minutes to allow excess steam to escape before serving.

    Serve

    Serve warm as a side or base for tacos, fajitas, enchiladas, or grilled meats. Garnish with additional cilantro and lime zest if desired.

    Notes

    Preparation

    • Use a 1:1 ratio of rice to liquid for the Instant Pot—no evaporation means less liquid is required than on the stove.
    • Do not add lime juice before pressure cooking; acid interferes with proper rice hydration.
    • Natural release for 10 minutes ensures fluffy, evenly cooked grains.
    • Let rice rest uncovered for a few minutes after fluffing to release steam and maintain perfect texture.

    Serving Suggestions

    • Pairs beautifully with tacos, fajitas, grilled shrimp, or chicken.
    • Use as a flavorful base for burrito bowls or enchilada platters.
    • For color and brightness, top with extra cilantro and a sprinkle of lime zest before serving.

    Variations

    • Subtle Coconut Version: Replace ¼ cup of broth with ¼ cup unsweetened coconut milk (use ¾ cup broth + ¼ cup coconut milk). Adds gentle richness and a faint coconut aroma while maintaining lime-cilantro brightness.
    • Coconut-Forward Version: Replace ½ cup of broth with ½ cup coconut milk (use ½ cup broth + ½ cup coconut milk). Yields a creamier, tropical variation—use 2 tbsp lime juice and slightly more salt to balance flavor.
    • For added aromatics, sauté a small piece of shallot or a few cilantro stems with the rice.

    Make-Ahead & Storage

    • Cooked rice can be held warm in the Instant Pot for up to 30 minutes before adding lime and cilantro.
    • Refrigerate leftovers in an airtight container for up to 3 days; reheat with a splash of broth or water to restore moisture.
    • Not recommended for freezing—fresh cilantro and lime flavor are best enjoyed fresh.
  • Mexican Rice

    Mexican Rice

    Fluffy, richly flavored Mexican rice made in the Instant Pot without the risk of burning. Toasted rice, sautéed aromatics, and a homemade Mexican Tomato Sauce create deep color and balanced heat, while careful layering and adjusted liquid ratios ensure perfect texture every time.

    Ingredients

    • 3 cups basmati rice, rinsed and drained
    • 3 tbsp avocado oil
    • 1 tbsp lard (optional, for richness)
    • ½ tsp annatto powder (optional, for color)
    • 1½ cups prepared Mexican Tomato Sauce (see recipe)
    • 2¾ cups chicken broth
    • ½ tsp table salt
    • ½ medium onion, diced
    • 1–2 jalapeños, diced
    • 1 tbsp butter (for finishing)
    • fresh cilantro, chopped, for garnish
    • lime wedges, for serving

    Directions

    Rinse the Rice

    Place rice in a fine-mesh strainer and rinse under cold running water for 1–2 minutes, or until the water runs mostly clear. Drain well.

    Sauté the Aromatics

    Heat a deep sauté pan over medium-high heat; add 1 tbsp avocado oil. When shimmering, add onion and jalapeño. Sauté until the edges of the onion begin to brown and the jalapeño softens slightly. Transfer the mixture to a bowl and set aside.

    Toast the Rice

    Add remaining 2 tbsp avocado oil and the lard (if using) to the same pan. Once the oil is hot, add the drained rice and cook, stirring occasionally, until lightly golden and fragrant, 5–7 minutes.

    Stir in annatto powder (if using) for 30 seconds, just until color deepens. Deglaze the pan with a few tablespoons of chicken broth, scraping up any toasted bits. Transfer the rice to the Instant Pot.

    Layer and Pressure Cook

    Pour the remaining chicken broth into the Instant Pot over the rice. Sprinkle in salt but do not stir. Gently pour the Mexican Tomato Sauce over the top—again, do not stir. This layering prevents the thicker sauce from touching the bottom and triggering a burn warning.

    Secure the lid and set to Pressure Cook – High for 3 minutes. Allow pressure to release naturally for 10 minutes with Keep Warm on, then turn off Keep Warm and release any remaining pressure manually.

    Fluff and Finish

    Let the rice rest for 2–3 minutes after opening the lid. Fluff gently with a fork, then fold in the reserved jalapeño mixture and the butter. Allow residual heat to melt the butter and evenly coat the grains.

    Let rest uncovered for 3–5 minutes before serving to release excess steam and preserve texture.

    Serve

    Garnish with chopped cilantro and serve with lime wedges. For a stronger tomato flavor, drizzle with additional Mexican Tomato Sauce before serving.

    Notes

    Preparation

    • Total liquid increased to 4¼ cups (2¾ cups broth + 1½ cups sauce) for even cooking and no burn warnings.
    • Layer liquids—broth first, sauce last—and avoid stirring before cooking.
    • Deglaze the pan after toasting the rice to remove any stuck bits that can trigger burn errors.
    • Natural release for 10 minutes ensures fluffy, separate grains without overcooking.
    • Rest uncovered briefly after fluffing to let excess steam escape for perfect texture.

    Serving Suggestions

    • Serve with enchiladas, tacos, grilled meats, or any saucy main dish.
    • Use as a flavorful base for burrito bowls or stuffed peppers.
    • Top with extra cilantro and a squeeze of lime for brightness.

    Variations

    • Substitute vegetable broth for chicken broth for a vegetarian version.
    • For deeper color and richness, always include annatto and lard.
    • For milder heat, use just one jalapeño or remove the seeds before dicing.

    Make-Ahead & Storage

    • This rice reheats beautifully and maintains texture when stored properly.
    • Refrigerate in an airtight container up to 4 days.
    • Reheat gently on the stove or in the microwave with a splash of broth to restore moisture.
    • Freeze up to 2 months; thaw overnight in the refrigerator before reheating.
  • Beer Battered Halibut

    Beer Battered Halibut

    Each year I attended the same trade show in London. While I love the city, I didn’t love traveling without my wife—especially this trip because it always fell during her birthday week. The year we decided she’d come along was eventful, to say the least. But before we get to London, some backstory.

    Pregnancy was not something that came easy for us. A lot of very fun attempts, but at least to that point, no resulting pregnancies. Before we left I shared a dream where while in London she’d told me she was pregnant. We laughed as we continued to prepare for the trip.

    Wile I worked the show, my beautiful bride explored the city. On her birthday, we met up after my work day to celebrate with a delicious dinner followed by the theatre to see ‘Les Misérables’—an unforgettable night!

    Back at the hotel, she disappeared into the bathroom. Moments later I heard her voice, “I think we’re pregnant.” I laughed—until she rounded the corner with a pregnancy test, the two pink lines unmistakable. That London trip became our first family journey with our two sons. Later, five and seven years after the whirlwind of welcoming twins, we were blessed with two beautiful daughters, completing our little family.

    As a remembrance of our London getaway, and our life-changing news, I created this recipe; my not-so-authentic version of fish and chips.

    Ingredients

    • 4–6 halibut filet portions
    • 1½ cups (185g) all-purpose flour, plus extra for coating filets
    • 1¼ cups (160g) corn starch
    • 2 tsp baking powder
    • ½ tsp table salt
    • ½ tsp white pepper (optional)
    • 1 can (16 oz / 475 ml) light beer

      • Optional Batter Add-Ins:

      • garlic powder
      • onion powder
      • paprika
      • shoarma spice blend
      • Old Bay

    Directions

    Prepare the Fish:

    Preheat 2″ to 3″ of neutral oil in a skillet or deep fryer to 350º–375ºF. Coat cold halibut filets on all sides with flour; place on a wire rack set over a baking sheet and refrigerate.

    Make the Batter:

    In a large bowl, whisk together flour, corn starch, baking powder, salt, and white pepper. Whisk in enough ice-cold beer to reach the consistency of a thin pancake batter. Refrigerate the batter for 10 minutes to rest and chill.

    Fry the Halibut:

    Dip each filet into the chilled batter and allow excess to drip off. Fry for 1–2 minutes per side, or until crispy and deep golden brown.

    Transfer to a wire rack and immediately sprinkle lightly with salt. Allow the oil temperature to return to 350º–375ºF before frying the next batch.

    Serve hot with Belgian frites, tartar sauce, and/or malt vinegar.

    Notes

    Preparation

    • Keeping the fish cold is essential—cold fillets meeting hot oil creates the highest-crisp batter.
    • Use ice-cold beer. Colder batter expands more rapidly when fried, creating a lighter, airier crust.
    • Halibut works beautifully, but cod, haddock, or rockfish are excellent alternatives.
    • To prevent sticking, make sure your oil is at temp before adding the first piece.

    Serving Suggestions

    • Serve with tartar sauce, malt vinegar, or a squeeze of fresh lemon.
    • Belgian-style frites or hand-cut fries complement the crispy halibut perfectly.
    • A quick cabbage slaw with lemon and dill keeps the plate light and balanced.

    Variations

    • Add ½ tsp paprika or smoked paprika for a deeper color and warmth.
    • Shoarma spice or Old Bay give a fun twist while keeping the classic texture.
    • Substitute half the beer with sparkling water for an extra-light batter.
    • For heat, add a pinch of cayenne or chili powder.

    Make-Ahead & Storage

    Fish and chips are best eaten immediately, but here are some tips:

    • If needed, keep fried pieces warm on a wire rack in a 225ºF oven for up to 20 minutes.
    • Leftovers may be reheated in an air fryer at 375ºF for 4–6 minutes to restore crispness.
    • Batter can be mixed dry (without beer) up to 2 days ahead; just whisk in cold beer before frying.
  • Tartar Sauce

    Tartar Sauce

    This creamy, tangy tartar sauce comes together in minutes and tastes far fresher than anything store-bought. Bright citrus, briny capers, and herbs make it a perfect companion for fried fish, crab cakes, or roasted vegetables.

    Ingredients

    • 1 cup mayonnaise
    • ½ cup dill relish
    • 1 tbsp capers, rinsed and chopped
    • 1 tbsp fresh parsley (or 1 tsp dried)
    • 1 small shallot, finely chopped (or ½ tsp onion powder)
    • 1 tbsp lemon or lime juice
    • 1 tsp lemon or lime zest
    • 2 tsp Worcestershire sauce
    • 1 tsp Dijon mustard
    • ¼ tsp Tapatío hot sauce
    • salt & pepper, to taste

      • Optional Add-Ins

    • 1 tbsp fresh tarragon (or 1 tsp dried)
    • ½ tbsp fresh dill (or ½ tsp dried)
    • 1 tsp honey
    • ¼ cup crème fraîche or sour cream

    Directions

    Mix the Sauce

    Whisk together all ingredients in a bowl until well combined.

    Chill for at least 1 hour before serving to let the flavors meld.

    Notes

    Preparation

    • Please taste and adjust acidity—add more citrus juice if serving with rich fried foods.
    • For a chunkier texture, use whole dill pickles and hand-chop them instead of relish.
    • Fresh herbs brighten the sauce significantly, but dried herbs still work well.

    Serving Suggestions

    • Serve with beer-battered halibut, fish sticks, crab cakes, or shrimp.
    • Use as a spread for fish sandwiches or grilled chicken.
    • Try as a dip for roasted potatoes or fries.

    Variations

    • Swap dill relish for chopped cornichons for a sharper, French-style flavor.
    • Add a pinch of smoked paprika for a subtle smoky note.
    • Fold in a spoonful of crème fraîche for a lighter, silkier version.

    Make-Ahead & Storage

    • Keeps 4–5 days in the refrigerator in an airtight container.
    • Stir before serving, as some separation is normal.
    • Not suitable for freezing due to the mayonnaise base.
  • Poutine

    Poutine

    Poutine is the ultimate Canadian comfort classic—crispy hot fries, soft squeaky cheese curds, and rich gravy melting everything into one irresistible bite. It’s simple, hearty, and perfect for nights when you want something warm and satisfying without overthinking the prep.

    Ingredients

    • Southern gravy
    • Belgian frites, or oven fried fries
    • white cheddar cheese curds

    Directions

    Assemble the Poutine

    Plate hot fries and sprinkle generously with cheese curds. Cover with hot gravy and serve immediately.

    Notes

    Preparation

    • For best texture, use hot, freshly cooked fries so the curds soften slightly but don’t fully melt.
    • If your cheese curds are refrigerated, let them sit at room temperature for 15–20 minutes before assembling for maximum “squeak.”
    • Warm gravy thoroughly just before serving so it coats evenly and heats the curds.

    Serving Suggestions

    • Add shredded rotisserie chicken, pulled pork, or leftover brisket for a heartier variation.
    • Top with chopped green onions or a sprinkle of smoked paprika for extra flavor depth.
    • Serve alongside burgers, grilled meats, or as a standalone comfort meal.

    Variations

    • Use mushroom gravy instead of brown gravy for a vegetarian option.
    • Try peppercorn gravy for a bolder, steakhouse-style version.
    • Make it “fully loaded” with bacon, caramelized onions, or jalapeños.

    Make-Ahead & Storage

    • Fries are best freshly cooked; avoid storing once assembled as they become soggy.
    • Gravy can be made up to 3 days ahead and reheated gently before serving.
    • Cheese curds keep well refrigerated for 1–2 weeks; bring to room temperature before using.
  • Bua Loy Nam Khing

    Bua Loy Nam Khing

    This comforting Thai dessert pairs soft, chewy sesame glutinous balls with a fragrant, mildly spicy ginger syrup. Served warm, it is soothing, aromatic, and especially welcome on cool evenings or after a rich meal. The ginger broth is simple but deeply flavorful, highlighting the contrast between the syrup’s warmth and the tender, nutty rice balls.

    Ingredients

      Sesame Glutinous Balls:

    • 1 recipe Sesame Glutinous Balls, prepared (or one 15-count package frozen sesame glutinous balls)

      • Ginger Syrup:

    • 7 cups (1650 ml) water
    • 2 cups (400 g) packed brown sugar (or use half brown sugar, half palm sugar for a more traditional flavor)
    • ¼ tsp table salt
    • 4 inches (10 cm) fresh ginger, peeled, sliced into coins, and lightly bruised

      • Garnish:

    • 1–2 tsp toasted sesame seeds

    Directions

    Make the Ginger Syrup

    In a medium pot, bring the water to a boil. Add the sugars and salt, stirring until dissolved. Reduce heat to a gentle simmer, then add the bruised ginger slices. Simmer 15–25 minutes until the syrup becomes fragrant, slightly spicy, and a deep amber color. Taste and adjust for strength; simmer longer for stronger ginger flavor.

    Finish the Dessert

    Remove from heat and strain out the ginger slices. Add the prepared sesame glutinous balls to the warm syrup and allow them to heat through for 2–3 minutes.

    Serve

    Ladle the warm syrup and glutinous balls into small bowls. Sprinkle with toasted sesame seeds and serve immediately.

    Notes

    Preparation

    • Palm sugar deepens the flavor and gives the syrup a more traditional Thai character.
    • Lightly bruising the ginger releases more flavor without overpowering the syrup.
    • If using frozen sesame balls, boil them until they float before adding to the syrup.

    Serving Suggestions

    • Add a splash of coconut milk for a creamy variation.
    • Serve with extra toasted sesame seeds for added aroma.
    • Pair with fresh fruit like sliced pear or steamed pumpkin for contrast.

    Make-Ahead & Storage

    • Ginger syrup keeps up to 5 days refrigerated.
    • Store glutinous balls separately to maintain texture.
    • Rewarm syrup gently; add balls immediately before serving.
  • Tom Kha–Style Soup with Meatballs & Rice

    Tom Kha–Style Soup with Meatballs & Rice

    This comforting Thai-style soup bridges the gap between Tom Kha Gai and Khao Tom. Like Tom Kha Gai, it features fragrant aromatics—lemongrass, galangal, and kaffir lime leaves—for the signature balance of tangy, savory, and lightly sweet flavors. But instead of a coconut-rich broth, it leans toward the clear, soothing style of Khao Tom, with tender pork (or pork-and-chicken) meatballs and a small scoop of rice added just before serving. The result is a light yet aromatic soup that feels familiar and refreshingly different.

    Ingredients

    Meatballs:

    • ¾ lb (340 g) ground pork
    • ¼ lb (115 g) ground chicken (or use all pork)
    • 1 tbsp chili-garlic sauce (garlic sambal oelek)
    • 1 tsp fresh ginger or galangal, finely grated
    • 1 tbsp fish sauce
    • 1 tsp white pepper (or black pepper)
    • ½ tsp table salt
    • 1 tsp cornstarch (optional — improves springy texture)
    • 1 tbsp finely chopped cilantro stems or scallion whites (optional)

    Soup Base:

    • 1 tbsp neutral oil (vegetable, canola, or peanut; or lard)
    • 3 large shallots, halved and thinly sliced
    • 2 stalks lemongrass, white parts only, bruised and halved
    • 3 slices fresh galangal (or 1½ tsp thin-sliced ginger)
    • 1 tbsp fresh ginger, grated
    • 3 kaffir lime leaves, torn in half
    • 3–4 cloves garlic, smashed
    • 1–2 small Thai chiles, lightly crushed (optional)
    • 6 cups (1.4 L) chicken stock or light broth
    • 1 tbsp fish sauce (to taste)
    • 1 tsp palm sugar or light brown sugar
    • 1–2 tsp soy sauce (optional, for depth)
    • ½ cup fresh cilantro, chopped (added at the end)
    • juice of 1 lime (1½–2 tbsp, added at the end)
    • optional: ¼–½ cup coconut milk, for a lightly creamy finish
    • 1 cup cooked jasmine rice, warmed (added to bowl before serving)

    Garnishes:

    • 1–2 tsp coconut cream from the top of an undisturbed can (optional)
    • fresh cilantro leaves
    • thinly sliced scallions
    • fried shallots or garlic
    • soft-, medium-, or hard-boiled eggs, halved
    • lime wedges
    • thinly sliced red chiles or chile oil (optional)

    Directions

    Prepare the Meatballs

    In a medium bowl, combine pork, chicken, chili-garlic sauce, ginger, fish sauce, white pepper, salt, cornstarch (if using), and cilantro stems or scallion whites. Mix gently until combined but not sticky. Roll into small ¾–1 inch balls.

    Build the Aromatic Broth

    Heat oil in a large saucepan over medium. Add shallots and sauté until golden. Add lemongrass, galangal, kaffir lime leaves, garlic, and chiles. Stir until fragrant, then add chicken broth. Simmer 15 minutes to infuse.

    Cook the Meatballs

    Remove lemongrass. Add meatballs and simmer 5–6 minutes until cooked through. Skim any foam.

    Season & Finish

    Add fish sauce, palm sugar, soy sauce, and cilantro. Adjust seasoning. Remove from heat and stir in lime juice.

    Assemble the Bowls

    Place ¼–½ cup warm jasmine rice in each bowl. Ladle soup and meatballs over top. Garnish with coconut cream, cilantro, scallions, fried shallots, sliced chiles, and lime.

    Notes

    Preparation

    • Sautéing shallots first adds sweetness and depth.
    • Use both galangal and kaffir lime leaves if possible for true Tom Kha flavor.
    • For a creamier finish, stir in coconut milk at the end.
    • For porridge-like consistency, simmer a small amount of rice in the broth before serving.

    Serving Suggestions

    • Top generously with fried shallots or garlic.
    • Add soft- or medium-boiled eggs for a heartier meal.
    • Serve with lime wedges for brightness.

    Make-Ahead & Storage

    • Meatballs can be formed 24 hours ahead and refrigerated.
    • Broth can be made ahead and reheated, adding herbs and lime at the end.
    • Stores 2–3 days; keep rice separate to avoid mushiness.
  • Mushroom Bisque

    Mushroom Bisque

    A deeply savory, velvety mushroom bisque built on layers of browned mushrooms, aromatic garlic, gentle herbs, and a touch of sherry. A slow simmer develops richness without heaviness, while soy sauce adds depth and umami. Finished with a swirl of crema, it is earthy, comforting, and elegant—perfect for cool evenings or a refined first course.

    Ingredients

      Soup Base

    • 4 tbsp (55 g) unsalted butter, divided
    • 1 medium onion, finely diced
    • 2 lbs (900 g) mixed fresh mushrooms, sliced (see Notes)
    • 1 tsp table salt, plus more to taste
    • ¼ tsp freshly ground black pepper
    • 2–3 cloves garlic, finely chopped
    • 2 tbsp dry sherry (or more to taste)
    • 4 cups (950 ml) chicken stock, divided (or vegetable stock)
    • 3 tbsp (25 g) all-purpose flour
    • 1 cup (240 ml) half and half or light cream
    • 1 large bay leaf
    • ⅛ tsp dried thyme (or ¼ tsp fresh)
    • 1 tsp soy sauce (increased from ½ tsp for deeper umami)
    • ½–1 tsp sambal oelek (optional, for gentle heat)

      • Optional Enhancements

    • ½ oz dried porcini mushrooms, rehydrated and chopped, with soaking liquid strained

      • To Serve

    • Crema for drizzling (plain or flavored—see Notes)
    • Thyme sprigs, sautéed mushroom slices, or chives for garnish

    Directions

    Sauté the Aromatics and Mushrooms

    In a large saucepan or Dutch oven, melt 2 tbsp butter over medium heat. Add the onion and cook 3–4 minutes until softened. Add mushrooms, salt, and pepper. Cook 10–12 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown. Add garlic and cook 1 minute until fragrant.

    Deglaze and Simmer

    Add sherry and cook 1 minute, scraping up browned bits. Add 3 cups chicken stock, bay leaf, thyme, soy sauce, and optional porcini mushrooms with their strained soaking liquid. Bring to a gentle simmer, cover, and cook 20 minutes to deepen flavor. Remove bay leaf.

    Prepare the Roux Base

    In a separate saucepan, melt remaining 2 tbsp butter over medium heat. Whisk in flour and cook 2–3 minutes until lightly golden. Slowly whisk in remaining 1 cup chicken stock, then the half and half, cooking until smooth and slightly thickened.

    Combine and Purée

    Add the mushroom mixture to the roux base. Purée with an immersion blender until smooth, or blend in batches. For a rustic texture, reserve 1 cup mushrooms before blending and stir them in afterward.

    Season and Finish

    Return soup to low heat. Add sambal oelek if using. Taste and adjust with salt, pepper, sherry, or soy sauce as desired. Simmer 5 minutes to meld flavors.

    Serve

    Ladle into bowls and finish with a light drizzle of crema. Garnish with sautéed mushrooms, thyme, or chives.

    Notes

    Preparation

    • Browning mushrooms before adding liquid deepens flavor significantly.
    • Use a mix of mushrooms for depth—cremini, shiitake, oyster, or button.
    • Porcini add a noticeable boost of umami; highly recommended.
    • Blend smooth for a classic bisque or leave some mushroom pieces for texture.
    • Simmering longer (rather than adding more flour) develops richness naturally.

    Serving Suggestions

    • Drizzle with crema to balance richness and add gentle tang.
    • For enhanced crema, whisk in a splash of sherry, white pepper, thyme oil, or a pinch of soy sauce.
    • Serve with crusty bread, garlic croutons, or a simple green salad.
    • Add a few sautéed mushrooms or a swirl of mushroom oil for presentation.

    Variations

    • Vegetarian: Use vegetable stock and a splash of soy sauce for depth.
    • Rustic Mushroom Soup: Blend only half the soup and keep the rest chunky.
    • Truffle Version: Finish with a few drops of truffle oil.

    Make-Ahead & Storage

    • Refrigerate up to 3 days; flavors deepen overnight.
    • Freeze without dairy addition; add half and half after reheating for best texture.
    • Rewarm gently over low heat to avoid separation.