Vegetable Greens for the hot and humid summer – Malabar Spinach and Edible Amaranth


Just because you live in the hot and humid south – doesn’t mean you have to skimp on your greens – while lettuce, spinach, kale & co. generally do not do well in a hot and humid summer – there are two excellent greens that thrive in such an environment. Introducing: Malabar Spinach and Edible … Read more

The Ultimate Guide to making fresh healthy Smoothies – it’s not as difficult as you think.


I’ve been drinking smoothies for a few years now, mostly because I find it to be the easiest way to get my veggies.  I’ve found there to be lots of misconceptions though – I think people are really overthinking the concept of a smoothie – so here is the low down to get you started. … Read more

Heavenly rice topper – Pork Floss – Pork Sung – Rousong – Pork Cotton Candy


I remember having had some of this delicious rice topper in Japan a few years ago, but had not really thought about obtaining some of it here until I ran across it in the local Chinese Store. Rousong, also called meat floss, pork floss, meat wool and various other names, is pork that is boiled … Read more

The most delicious herbs (rau thom) hail from Vietnam – how to root them for free in just water


One of the things you notice quickly when sampling Vietnamese cuisine is the abundance of fresh herbs; herbs you probably have never seen or eaten.  Vietnamese herbs tend to be served on the side and used in dipping and raw in combination with the main dish. On our trip through Vietnam, there were few meals … Read more

Tired of Kimchi with MSG? Make your own !


There does seem to be a tendency in Asian countries to overuse MSG.  I remember cooking lunch with all natural ingredients over an oven pit fire in a tribal village in the high mountain plains of Vietnam with an indigenous family   Suddenly the mother reached for a bag of “salt” to add to the meal … Read more

Heavenly sweet fermented cassava with an alcoholic kick – Tapai Ketela with Indonesian Ragi Tape Yeast

casava w starter

This is probably one of my favorite fermented foods out there – not particularly healthy, it is quite yummy though.  Most of the Asian countries have some sort of yeast mix that is actually made of various fungi and yeasts.  While in the western world, we have used yeasts throughout the ages, in Asia, they … Read more

How to make your own Tempeh a.k.a Fungus Growing 101


Tempeh has gotten very popular  in the last few years and most supermarkets will carry it  in their organic or natural food sections.  If you have never tried it, Tempeh is made of soybeans that have been cultured with a fungus (Rhizopus oligosporus) forming white solid cake like ferments with a nutty and earthy flavor.  … Read more

Eureka – Tasting a chocolate pudding fruit (Black Sapote) – all the taste of chocolate without the added sugar


I had been looking for a chocolate pudding fruit for some time.  When I did find it, I picked a firm green one in hopes that it would ripen; it was not meant to be.  The fruit stayed hard and inedible.  If you’ve tried to taste unripe black sapote, skip it, it is very bitter. … Read more

Kumquats – The no-need-to-peel citrus fruit plus bonus how to grow Kumquats from seed


Kumquats (meaning golden tangerine from Cantonese) is one of the hardiest citrus fruits know.  The unique aspect of kumquats is that you can eat the entire fruit, skin and all – no peeling required. As a matter of fact, the peel tends to be the sweetest part with the inside slightly bitter balancing out the … Read more

Miracle Food from Japan – Easy homemade Natto


What is Natto? With the risk of sounding trite.  You either love natto or hate it.  In Japan natto is regularly eaten as a breakfast food.  I still remember a family stay in Japan, where the little three year old daughter chowed down on a humongous plate of natto – every morning. Natto, to me, … Read more