Back in the Kitchen

Well we may not be abroad any longer, but we are putting our skills to good work. For our first cooked meal back at home ( I was in Denver for Chi Psi for a few days), we made Pomegranate and pistachio som tom and roasted chicken and wood ear mushroom Banh Xeo using the Rasa Malaysia recipe here.


Very tasty, although frying in this apartment is the pits without a real vent hood. I need some CFMs!!

And, of course…because it’s G’s favorite, we topped it off with some mango and sticky rice. Nom nom nom!


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