I just received this box yesterday, and once I saw the stroopwaffel packaging, I lost it. I LOVE stroopwaffels!
My expectations for Universal Yums was restored after trying this box – so many different flavors and varieties of snacks from Colombia!
Universal Yums graciously upgraded my box for free since I was with them since their very first box! I was really excited to try Indian snacks, since I’ve only had a few before.
A few months ago, our good friend Janet flew back to Socal from Chicago. We picked her up at LAX around noon and immediately proceeded to do what we know best: eat (barring karaoke, of course).
Boy, was I excited for this box. I may be biased but I always enjoy the Asian snacks more because I am more familiar with them and I am always excited to see if there are new snacks for me to try out. This box did not disappoint!
June’s box was from Mexico, which I adored. Many of the snacks I’m already familiar with, my favorite being the Vero Mango and Pulparindo (funny it came with a warning label that snackers may not enjoy, I LOVE tamarind). I didn’t care for the Takis Fuego or the Sabritas Adobadas (Marinated flavored Lays), but I appreciate the play on spicy, salty, and tangy that Mexican snacks always provide. I took Yum Box’s recommendation to put Bubu Lubu in the freezer before snacking on it, and it was awesome – like a fluffy frozen treat!
Shilin Night Market (士林夜市) is a sprawling night market that extends along several streets in the middle of Taipei’s 2nd most populated district of the same name. While it’s widely cited by tourist guides and a great experience overall, if I were pressed for time, I’d pass this one, only because it lacks the signature grittiness of other Taipei night markets. (Food’s still awesome).
Continue reading STREET FOOD 101: Taipei’s Shilin Night Market
Pizzeria Locale is an up and coming pizza chain that is backed by Chipotle. The selling point? Customized personal pizzas with a simplified menu without the long wait. Now in California, this isn’t something new, with the success of 800 degrees Pizzeria and of course one of my favorites–Pieology. At the moment, there’s only two store-fronts in Denver, with the hopes of expansion in Kansas City and Cincinnati.
I apologize for my absence. School had gotten the best of me towards the end of the semester and big changes have happened. I am officially on clinical rotations and I have recently moved to Denver, Colorado for my first 3-month rotation.
Mohinga is to the Burmese what menudo may be to the Mexicans. It’s the stuff of life, found all across Burma, in homes, street stalls and in restaurants. As a kid, I regularly ate it for breakfast on weekends (there was no way I was going to school with a potent fishy breath). Over the years, I’ve had countless iterations of mohinga. I’ll tell you this: once you’ve eaten enough bowls of mohinga, you realize that no two persons cook the same recipe–every chef makes the dish their own.
I was recently asked to recreate a recipe using coconut flour. I hadn’t ever heard of coconut flour until I was introduced to it by Nuts.com, but I was instantly intrigued because I already knew all the great benefits of coconuts. Coconut flour is gluten and wheat-free, high in fiber, protein, and healthy fats, and it doesn’t spike your blood sugar like grain-based flours do. I have also been delving into the world of coconut – coconut oil spray, coconut butter, coconut coffee, and have been pleasantly surprised but how good this stuff is, so this request just made sense to me. After doing some research, I decided to purchase Anthony’s Coconut Flour from Amazon (here). While waiting for it to arrive, I then had to think about what recipe I could use it for. My research showed that coconut flour absorbs more liquid than regular flour, and that I wouldn’t be able to substitute it 1:1. I decided to use it on my all-time favorite blueberry scone recipe (here), and after a trial and error round, I was able to create some delicious blueberry scones that were guilt-free! So, I present to you…
Blueberry Scones with Coconut Flour
Ever since I booked flights to Bangkok, I had my eyes and stomach set on visiting Thip Samai, perhaps Bangkok’s most famous noodle institution, known for one dish and one dish only: pad thai.
Who comes to Thailand to eat pad thai, quite possibly the most pedestrian of Thai dishes anyway? But Thip Samai is outstanding, as evidenced by the huge crowds (locals and foreigners alike) that form every afternoon, even before the restaurant opens its doors.
I’m not about to start a feud between Thai and Burmese cuisines. But having been fueled by endless bowls of khao soi* while I was in northern Thailand, I beyond excited to grab a bowl of the ‘original’ Burmese coconut chicken noodle soup, aka on no khauk swe (အုန်းနို့ခေါက်ဆွဲ) when I flew into Burma.
*Khao soi just means ‘noodles’ in Burmese. Khao soi is Thailand’s take on the Burmese coconut chicken noodle soup, and has an intense coconut milk broth, on wheat noodles and a curried protein (chicken or beef).