The Forgotten

I didn’t know going into this lesson that I would get to revisit one of my childhood favorite egg dishes. And that’s steamed eggs (khai toon in Thai). It was such a delicious and comforting dish that I still can’t believe that I rarely thought about it. The last time I ate such a dish must have been in a Japanese restaurant. They usually come in a teensy-weensy bowl, as if there’s only half an egg in there, perfectly silky and light. 

Wonder Wok

The Kitchn’s Cooking School Lesson 14: Sauté The cooking technique of stir-frying has intrigued me for a while. In fact, when it comes to cooking Thai food at home, I very often resort to stir-frying. It’s quick, easy, and cheap. And you always get something flavorful The first time I stir-fried morning glory—a very popular…

The Trouble with Tofu

The Kitchn’s Cooking School Lesson 8: Tofu and Tempeh I almost skipped the tofu and tempeh lesson. I’ve never had tempeh, but I was still curious about cooking tofu, despite it not being my favorite ingredient. I’ve had tofu plenty of times in my life. I even tried to cook tofu once in France because…

Hot and Thorny Issues

The Kitchn’s Cooking Scool Lesson 3 Roasting vegetables has become a comfortable way to cook for me. I fell in love with it when I was in France and my mother came to visit. We usually went out to eat since the town I was living in—Aix-en-Provence—had so many wonderful little restaurants and cafes. When…