Saint Lucia: Green fig and saltfish ðŸ‡±ðŸ‡¨

Flag_of_Saint_Lucia.svg

It has, somehow, been a year since I posted to this site.

As I wrote in the Russia entry, it is challenging to simultaneously have a baby and a blog. The baby is now a toddler, and blogging is mildly easier, but it absolutely remains a challenge.

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Ecuador: Encebollados, Llapingachos and Aguardiente ðŸ‡ªðŸ‡¨

Ecuador flag

One of the challenges of this project that I underestimated was the sourcing of ingredients. Portland’s a pretty good food town for its size, but that’s mostly on the restaurant end of things.

Our lack of cultural diversity in the Rose City really makes it hard to source quality multi-ethnic ingredients – note the fact that I still haven’t gotten to The Bahamas yet, because I can’t find conch meat in Portland and I haven’t made it to Uwajimaya in Beaverton to see if they sell it.

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Cambodia: Fish Amok ðŸ‡°ðŸ‡­

500px-Flag_of_Cambodia

I’ve made South Asian foods for years, and it’s usually in a pretty rote pattern:

  1. Chop and sauté onions and chicken.
  2. Add curry paste and some sort of milk.
  3. Add assorted vegetables, serve over rice.

There’s a reason I stick to the formula – it’s simple, and generally adequate. When you’re just looking for some Thai red curry on a Tuesday night, why mess with a simple formula?

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