How cool to see your notebook and hear about how much work you put into perfecting the recipes. Love hearing the story behind the recipe. (I have also passed out and fell on my face in the bathroom at home, so much less scary-from dehydration). It was cool to hear about how Christopher Tan helped you find sources. I have always wondered if he was related to Terry Tan, who also writes about Malaysian, Nonyan, and Southeast Asian foods. They authored together a good one on Singaporean food. We have a dumpling night once a week at my house, and a hot pot night during winter where we throw dumplings, among other things, in the soup. I am going to go back to your dumpling book for more inspiration! Great post!
So happy to see this post about dumplings. I teach cooking classes and Asian classes are my favorites. Just scheduled another dumpling class. My students love to make dumplings! They are always amazed at how easy it can be to make those yummy little gems. Your "Asian Dumplings" book and Craftsy classes have been very beneficial to me personally and professionally. Thanks again!
I love this sharing of the background of a recipe, and that you've highlighted a great one to try from one of your past cookbooks! Books can be such great resources but also have so many choices that it's sometimes hard to find the gems... so thanks for sharing this one's story!
I have that book! And have cooked from it before. Lovely instructions, just the correct amount of hand holding, without making me feel incompetent. I have an odd question about the dumplings in this post. We have so many misnamed tubers, and even worse the names often change with location. What type of sweet potato do you mean? Yellow fleshed? The type that is purple on the outside and fluffy like a potato after baking? The sort we make thanksgiving “yams” with? “Garnet” sweet potatoes that are a lovely reddish color on the outside and more of a round shape than “yams”? Thanks for all the years of lovely recipes and all your hard work.
How cool to see your notebook and hear about how much work you put into perfecting the recipes. Love hearing the story behind the recipe. (I have also passed out and fell on my face in the bathroom at home, so much less scary-from dehydration). It was cool to hear about how Christopher Tan helped you find sources. I have always wondered if he was related to Terry Tan, who also writes about Malaysian, Nonyan, and Southeast Asian foods. They authored together a good one on Singaporean food. We have a dumpling night once a week at my house, and a hot pot night during winter where we throw dumplings, among other things, in the soup. I am going to go back to your dumpling book for more inspiration! Great post!
So happy to see this post about dumplings. I teach cooking classes and Asian classes are my favorites. Just scheduled another dumpling class. My students love to make dumplings! They are always amazed at how easy it can be to make those yummy little gems. Your "Asian Dumplings" book and Craftsy classes have been very beneficial to me personally and professionally. Thanks again!
I love this sharing of the background of a recipe, and that you've highlighted a great one to try from one of your past cookbooks! Books can be such great resources but also have so many choices that it's sometimes hard to find the gems... so thanks for sharing this one's story!
Amazon has quite a few Periplus mini cookbooks, some in Kindle.
I have that book! And have cooked from it before. Lovely instructions, just the correct amount of hand holding, without making me feel incompetent. I have an odd question about the dumplings in this post. We have so many misnamed tubers, and even worse the names often change with location. What type of sweet potato do you mean? Yellow fleshed? The type that is purple on the outside and fluffy like a potato after baking? The sort we make thanksgiving “yams” with? “Garnet” sweet potatoes that are a lovely reddish color on the outside and more of a round shape than “yams”? Thanks for all the years of lovely recipes and all your hard work.