This is my current kitchen. You can see how I struggle to cook Asian meals in a Western kitchen. I do not have an "outside kitchen" equipped with a high BTU stove. I make it work using an electric stove.
I try to blog about and post difficult to find recipes but it is impossible to come up with new recipes all the time. Most people end up at my blog because they are looking for an obscure dish that they had encountered during their travels and are now looking for to recreate the experience. These dishes are not ones that I came up with on my own, but are dishes where recipes are usually never written down because it is usually prepared by a dear mother or grandmother.
Thai, Chinese and Japanese cuisines are very popular and are now extremely mainstream but Lao, Hmong, Cambodian, Vietnamese, Burmese, and other lesser-known Asian cuisines are slowly gaining in popularity and as more people are exposed to food from these other Asian countries, they are searching for how to prepare it on their own.
I've made a lot of these dishes before but never thought about writing it down so I either make it from memory or call my family or friends and walk through the "recipe" with them. Most of these "recipes" are not real recipes so my attempt is to record the method and the measurements I use and come up with a recipe. I have always been curious about food and I have always asked a lot of questions as I observe.
When I make these dishes, they are far from perfect. I showed my mom pictures of some of the items I made and she laughed at how my egg rolls were crookedly wrapped and how my banana leaf wrapped coconut rice were of disimilar in size.
