Borsok- Kyrgyzstan

Borsok (Also spelled Bursuk, Boorsok, Borsook, and, Borcoc, with both the ’s’ and’k’ sound) is eaten all over central Asia, and I cannot believe I’ve never made this before. See, Borsok are essentially donuts- the Kyrgyz equivalent of Krispy Kreme. Say Kyrgyz Krispy Kreme 5 times fast. They can also be savory, if you don’t…

10 minute Biriyani

You know, sometimes I lose sight of the bigger picture. I’ve been trying to make perfect biriyani for years- every time, I make it with a different combination of spices, different type of oil, with vegetables, with chicken, with herbs- I’ve tried everything. Everything except using different rice. See, when I was little, my mom…

Bibimbap- South Korea

I didn’t know whether to put this one in the S category, or the K category. Since I’m not posting a recipe for North Korea, I thought I’d stick it here. Bibimbap has a million different variations, but this is the one I’ve eaten my whole life. I’d take kimchi pork over bibimbap any day-…

Manti- Kazakhstan

Hear me out: pumpkin, but in beef. Pumpkin is so ignored, except in the fall time when we bow down to our orange overlords. There’s a great chance for a joke about the president here, but I’m not going to go there, because I’m practicing restraint, which is a hard thing to practice around these…

Udon-Japan

Look, this was the best I could do. Within 50 miles, the most authentic ingredients I can find is the tiny “Asian” shelf in the grocery store. Pre-cooked udon noodles, baby bella mushrooms, soy sauce, and miso paste (intended for soup) will have to do. Because it’s 3000 degrees outside (what happened to spring? Spring,…

Thai Green Curry

I don’t know how many times I’ve tried to make Thai curry at home. Red, green, panang, massaman- I’ve tried and failed to make them all. I didn’t know what I was doing wrong! Well, yes I did. I was using Japanese and Chinese ingredients for a Thai curry. So I finally went grocery shopping…

Nasi Goreng-Indonesia

I love, love, love fried rice of any kind. I usually go the soy sauce, ginger honey, and rice vinegar route- I never thought about using tomato paste. And I always scrambled an egg in, instead of making an omelette. The point? Nasi Goreng is your standard fried rice after a makeover. Except instead of…

Kheer-India

Kheer is kind of like rice pudding- and is eaten all over India. Every state in India is like a different country, they all have their own languages and cuisines. I almost skipped this, because I didn’t want to take sides. But kheer? Kheer is everywhere. It’s usually eaten in the summer, but it’s just…

Shaky Beef

I had shaky beef in a DC restaurant a long time ago. It’s a classic Vietnamese dish of lemongrass flavored beef and vegetables. It’s my favorite Vietnamese dish. Well, except for bahn mis. And pho. And Bo luc lac. Fine, so I can’t choose my favorite. But shaky beef is definitely up there! It’s really…

Badrijani Nigzvit- Georgia

I don’t like eggplant. I don’t like it at all. I think it’s slimy, and unappealing, and weird. Kind of like the government right now. The difference is, you can deep fry eggplant and make it good. Most things are good deep fried! That sounds so American. I’ve been trying to pass for French since…