My brother made me some custom rolls from Bluefin Edge Cuisine & Sushi Lounge!

• shrimp tempura and cream cheese roll dipped in tempura batter and fried, topped w/ sweet soy sauce and spicy mayo
• shrimp, avocado, cucumber roll, topped w/ tobiko

The Sriracha Cookbook by Randy Clemens

I want this cookbook! I love Sriracha!

I know, I don’t usually post anything other than food, my pets, and art. But this needs a reblog by moi! They’re all so nicely put together! I can’t decide on a fave! I really like Thor’s though! Those boots! 

(Source: ravenclawsdiadem, via merrilymemory)

Happy Memorial Day!

I didn’t make much….

• Spicy beef fried rice
• Chicken wings in a sweet and tangy Sriracha sauce
• Banh mi on honey wheat instead of baguette: spiced shredded pork w/ caramelized onions, Vietnamese fried pork roll, pickled carrots and jalapeno peppers, and fresh slices of cucumbers. (Wish I had some cilantro!)

BBQ Pulled Pork Sandwich and Mango Salsa

For my papa! <3

chipotlefries asked: Where did you learn how to make all those Khmer dishes? I'm so jealous. I wish I could cook like you.

Hi! =)

You should really learn to cook! Although, it’s a lot of work in the beginning when you’re starting out, in the end it’s very rewarding!

You should ask your mom, dad, or whoever’s the cook in the family to teach you. I think it’s important to learn about your culture’s food so that you’ll be able to pass these recipes to your kids one day! As for me, I had no one really. I admit that my mom’s not the best cook, having no mother to teach her (due to the Khmer Rouge). But she has made her mark on a few dishes. She and I cook VERY differently and disagree on many things so it’s hard to learn from her. However, I’ve learnt basics from her like making stir fries, the essential kroeung paste, rolling egg rolls, etc. Almost everything else, I’ve learned from watching YouTube, cookbooks, food blogs, and experimenting.

I think once you get the hang of cooking, you’ll start experimenting and discover that cooking isn’t so hard. Then you’ll start to put your own twist on different dishes. I believe anyone can cook if they put effort into it! Lots of practice and experiments!! Don’t be fooled by my photos; I am no great cook and I’m still learning.

Here are some options to get started:
1.) Ask a Khmer relative or friend who’s great at making traditional Cambodian food to teach you.
2.) YouTube! I only know of 3 channels, but I’ve come across a few others (search around!). forg3tm3not770, EasyKhmerFood, and KhatiyaKorner. Khatiya Korner also has a food blog.
3.) Invest in Khmer cookbooks. I have The Elephant Walk by Longteine de Monteiro (She is Khmer just not a Khmer name. Lol.) and Katherine Neustadt. (I heard the restaurant is good but I’ve never been.)
 
I think it’s a good cookbook. Warning: not every recipe has a photo. I love that it gives you background history of Khmer food culture and explain every category in Khmer cuisine. It’s def very helpful and informative. I have another book but it’s not that great.  
You can find more cookbooks on Amazon. As always read reviews.

Best of luck and I hope you’ll find cooking enjoyable! =) 

Sriracha Spray Bottle

thesrirachacookbook:

This would be awesome for self-defense! Works for food too, of course! XD

(Source: redd.it)

bomoarts:

Intricately Laser Cut Nori

These gorgeous laser cut patterned seaweed wrappers, while new in concept, are completely at home within their gastronomic art form.  Nothing about the ‘design nori’ seems out of place although I wonder what the grandmaster of sushi Jiro would have to say about them. Thanks Ian for bringing this to our attention.

Here is what Designboom has to say about this elegant product:

“developed by international ad agency I&S BBDO for the umino seaweed shop, ‘design nori’ is a series of intricately laser-cut seaweed for rolling sushi. each sheet of five designs— ‘sakura’ (‘cherry blossoms’), ‘mizutama’ (‘water drops’), ‘asanoha’ (‘hemp’), ‘kikkou’ (‘turtle shell’), and ‘kumikkou’ (‘tortoise shell’)— is based on an element of japanese history or symbology, meant to bring beauty, good fortune, growth, happiness, and longevity.

because of the precision required in the cutting process, the seaweed itself is a thicker variety from the sanriku region of miyagi. umino plans to use the leftover clippings to sell as furikake topping or recompile into other sheets.

the project was commissioned to respark the sale of nori following the tsunami in japan of 2011, at a time when umino director hiroyuki umino notes that japanese are eating less seaweed than in the past.

‘design nori’ s on exhibition through may 27th, 2012, at ‘katagami style’ of 19th century japanese stencil artwork, at the mitsubishi ichigokan museum in tokyo. the pieces themselves are available for sale only through the retail location in ibaraki prefacture and at the exhibition, currently for the price of 840 yen (approx. 10 USD) each. in the future, umino hopes to produce the nori on a larger scale and at lower cost.”

So innovative!

Beef Stir Fry

Trying to use up all the veggies that have been sitting in the fridge for over a week before they rotten. Stir fry is always the solution! XD

B’Baw Samdaik (red beans rice pudding)

Black-eyed peas are traditionally used but I like red beans better. I like mine cold with a drizzle of coconut cream.