African Chicken (Galinha à Africana) in the style of Henri’s Galley

Galinha à Africana (African Chicken) in the style of Henri's Galley
I had a chance to visit Macau for the first time as an adult this past summer. After the first few hours there, I realized I should have planned a longer stay. I ate as well and variedly as I could, but even so I barely scratched the surface in terms of what this place has to offer. There is so much to see, experience, and eat there.

One of the places that everyone had told me to visit is Henri’s Galley, a little old-school restaurant that serves traditional Macanese dishes. It’s a little out of the way, they said, but it’s good. And, oh, they added, you gotta have the African chicken, the restaurant’s flagship dish. Continue Reading →

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Hot Soppressata Macaroni & Cheese with Crispy Leeks


Hot Soppressata Macaroni and Cheese with Crispy Leeks
Let’s take a little break from our regular schedule of Thai recipes.

Earlier this year, the Wisconsin Milk Marketing Board has hired me, like they have every year for the past 4 years, to develop another macaroni and cheese recipe for their website, All Things Mac & Cheese. And I came up with this creamy, comforting, spicy casserole featuring a topping of crispy leeks.

The recipe for hot soppressata macaroni and cheese with crispy leeks can be found here. Initially, I tested out this idea with Chinese dry sweet sausage, lap cheong, thinking it might work. Well, I don’t think it did. But if you think you may like that combination, it’s an option for you as well; simply replace the soppressata with the same amount of Chinese sausage.

You may want to check out some of the recipes I’ve developed for the Wisconsin Milk Marketing Board in the past:
Spiced Apple Mac & Cheese
Caramelized Onion Pasta Gratin
Baked Orzo-Mascarpone Soufflé with Fresh Mango

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Mon Dipping Sauce (น้ำปลามอญ) by Ong Bunjoon

Mon Dipping Sauce
I recently fell in love with a book. I’m still head over heels as I’m typing this sentence.

Long story short, I popped into a Kinokuniya during a quick layover in Bangkok early this summer in hopes of finding something tiny but texty and thrilling* to read on the 4-hour plane ride I’d catch later that evening. No more than 5 minutes later, I walked out with a copy of Khang Samrap Mon (ข้างสำรับมอญ)**, a pocketbook — still shrink-wrapped — with nothing that appealed to me on a quick glance other than the author’s vaguely familiar name.

Not only was the book devoured in one sitting as planned, it was also constantly by my side as I was hopping from place to place in East and Southeast Asia in the following 3 months. All sorts of brutal acts like double- and triple-underlining, highlighting, dog-earing, excessive exclamation pointing, and ranty, monologic marginal-notating had been committed by me against the poor book. But in the process, I had learned so much about the culture and food of the ethnic Mon in Thailand. Continue Reading →

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