Category Archives: pork

Accidents can happen

Beef tongue stew at Yong Lee

People can make mistakes. Take, for example, this Bangkok Post story , which shows that when you try to make a point (prices are under control guys, don’t panic), it could all end up backfiring in your face (oops! Turns out prices are, in fact, more than we thought), rendering everything you said before (the inflation rate for April is 2.47 percent) about as useful as Ros’s merkin on “Game of Thrones” (very few people will get that).

Bottom line: mistakes are made all the time. It sucks, but we can’t be perfect at everything, or people would hate us even more than they do now. And, yes, “Accidents Can Happen” has little to do with the theme of this post (winter is coming…I mean, mistakes can be made), but it is an Elvis Costello song, and hence makes everything I say from here on out instantly cool.

So I might be forgiven for mistaking Yong Lee, a hole-in-the-wall restaurant near the entrance to Sukhumvit 39, for Yui Lee, a made-to-order stall and khao soy emporium about 100 m down Sukhumvit 31 (not to mention the other Yong Lee on Sukhumvit 15 that serves an entirely different menu). These restaurants are close to each other, after all, and tomato to-mah-to (although who says to-mah-to?), you get my point.

The fact is, these places have very little in common with each other. While Yui Lee specializes in northern noodle dishes (khao soy and kanom jeen nam ngiew) and the made-to-order staples that form the bulk of every Thai’s favorite lunch (slivers of pork stir-fried with garlic and peppercorns atop a mound of rice; minced pork or chicken stir-fried with copious chili and holy basil, topped with a runny fried egg), Yong Lee offers a menu that is part of a dying breed. Like the for-sale 87-year-old institution known as Silom Pattakarn (which I wrote about here), Yong Lee serves “luxury Thai fusion”, circa 1950: Anglicized chicken curry; cornstarch-thickened “stews” of beef tongue or beef; a red sauce-coated pork chop strewn with sweet peas; well-done bits of beefsteak garnished with a tart-sweet salad; and, best of all, its particular specialty, deep-fried slabs of fish coated in a bewitchingly garlicky syrup and stir-fried with peppercorns (@DwightTurner had two orders!)

The atmosphere is charmingly retro, the clientele reassuringly sedate. Food is out in a jiffy, while service is laid-back and pleasant. There is even a tiny air-conditioned room to the side with three tables for patrons who threaten to melt in the sweltering heat. There is very, very little not to like at this particular Yong Lee. Now, to make sure you don’t mistakenly go to another one:

Yong Lee (the less famous one)

10/4-5 Soi Phromphong Sukhumvit 39



Filed under Asia, Bangkok, fish, food, pork, restaurant, Thailand

Mysterious alchemy

This is a story that has absolutely nothing to do with me. It, uh, happened to a friend. Let’s call her Shmangkok Shmutton*.

Anyway, she was at a party last night. She doesn’t get invited to many parties. So her default behavior at parties is either abject terror or overzealous socializing, with much European-style kissy-kissy and blithe misreading of obvious body language.  She was in the latter mode.

About halfway into the evening, it gradually dawned on me, I mean her: no one was coming up to me to talk. All my conversations were because of me coming up to other people, and with the exception of a couple of extremely heroic people, almost all conversations ended with pleas to go get beer/wine/noodles/haircut/lobotomy within the span of a few minutes. I was that person at the party. I was That Person At The Party! Oh, I mean She. Shmangkok Shmutton.

You know that person. Who goes up to talk to a group of people, and one person politely obliges, taking the flack for the benefit of the herd, who form their own self-protective little circle, leaving their friend out in the cold until the threat passes. You know what I’m talking about.

It takes a while, but she gradually gets it. They’re just not that into you. And when I say “you”, I mean “me”. And when I say “me”, I mean “she”. Things change, people change, and that mysterious alchemy that dictates alliances and connections: work, money, fat, success or lack of it — all of these things tinker with the balance of things, rearranging the world by degrees as the years press inexorably on. Some people will like you (I mean her. Is this tiresome yet?) Some people will not. It is supposed to be a natural thing, this liking and disliking, this shift that dictates one person is awesome while another is The Worst. Why fight it?

So I’ll come clean. Even though I like to think of myself as a “food person”, I thought I hated Chinese food. It was hard, because it is a big country and my parents are both the most gigantimongous fans of this food ever. Like most Thais, they see it as the epitome of cuisine, particularly Cantonese, the abalone and the shark’s fin, edible Louis Vuitton. But I was just not that into it, remembering the countless 2-hour journeys to Cleveland to a Cantonese restaurant called Bo Loong, sitting with my forehead to the table with dry rice on my plate as my parents ate their fill.

But that mysterious alchemy has since worked its magic. Now, I cannot get enough of it. I’m not talking gloopy canned asparagus and evil shark’s fin. I’m talking the Sichuan security blanket that is mabo tofu, garlicky long beans, the long list of dumplings that come in every possible variation.

Potstickers at Dalian

Because there is a blossoming of northern Chinese-style restaurants in Bangkok that shun the usual trappings — Cantonese prestige dishes, Peking duck (there must always be Peking duck), lobster sashimi. They are the anti-status restaurants: dingy, hole-in-the-wall places with no-nonsense service still redolent of the mainland, staff who barely speak Thai, and a menu brimming with dumplings, green beans, sweet lacquered eggplant “fries”, and, of course, tofu slathered in a black bean sauce studded with pork.

Boiled dumplings at Sun Moon Dumpling Restaurant

They all have basically the same menu. They are either off of Sukhumvit (Dalian behind Villa supermarket on Sukhumvit 33, or the suspiciously slick one off of Sukhumvit 39); on Rama IV (Longcheu near the entrance to Sukhumvit 22, or Sun Moon on Ngam Dumplee Road); or in the business district (Ran Nam Toahu Yung Her near Chong Nonsi BTS stop). And although those dishes are executed with varying degrees of skill and enjoy varying degrees of popularity, these restaurants are all delicious. In short: I am into them.

*Names are changed in this story.

Dalian’s green beans



Filed under Asia, Bangkok, Chinese, food, pork, restaurant, Thai-Chinese, Thailand

Chiang Mai Redux

Chicken khao soy at Lamduan Faham

When people go to Chiang Mai, they usually want to eat the local food — aharn muang. Not all Chiang Mai-ers are as infatuated with northern Thai fare, of course, but as a resident of Bangkok — where good northern Thai cuisine is as hard to get as a pair of rubber boots — there was no way I would not hit all the typical places that one goes to for this food. Anything else would be a waste of time.

Now, I am a northerner. Yes, I grew up in Pittsburgh, and yes, my dad would make kanom jeen nam ngiew and call it “Thai spaghetti” in order to get us to eat it. But having grown up with a dad from Chiang Rai and a mom from Chiang Mai, I feel pretty qualified to figure out what is northern Thai food and what is not. What drives me crazy is that a lot of times, people do not know what northern food actually is. I hate this about myself, that this petty little thing drives me crazy. But it does.

So when a guy who is couched as a “northern Thai food expert” calls the central Thai dish yum samun prai (lemongrass spicy salad) northern, it drives me crazy. When some other dude asks me if, while on my trip up north, I ate mieng kum (a DIY central Thai appetizer of betel leaves, sometimes Chinese kale leaves, with dried shrimp, cubed lime, chilies, what have you), that drives me crazy. When yet another person asks me if khao chae (cold rice porridge with deep-fried sides eaten in the hot season) is northern I … you get the point. Many people don’t know what aharn muang is, Thai people included.

I think this is because northern Thai food — with the exception of khao soy — isn’t particularly friendly. It lacks the sweet-tart overtones that make central Thai food so appealing, or the in-your-face sour-fire that Isaan food boasts. It’s salty and heavy; it has weight and gravitas and a bitter backbone, echoed by all the lawn clippings and this-should-be-in-a-compost-pile tree leaves that usually accompany it. It’s flecked with blood and bile, fat and parts — we Northerners do love our pig parts. All this, because we live in the mountains where it is “cold” — the weather dips below 30 degrees C sometimes OMG!  The further north you go, the more “northern” food gets. Chiang Mai is actually aharn muang lite.

Yet I do love Chiang Mai. I have been there twice in the past three weeks: first, with @ChefMcDang, who was filming something I can only describe as an “unnamed chef competition series” (I was designated Shirt Holder); then, with my mother’s family, meeting up for the annual katin, which is essentially  an opportunity to “make merit” at the family temple. Both times were thinly-veiled grabs at eating as much northern Thai food as I could.

Making merit

Yes, I am that person: next to the food table at parties, hiding in the kitchen at big get-togethers, in the self-styled “market” next to the temple during prayers. But would you blame me?

Kanom toei at the "market"

Every year, there is khao soy and kanom jeen nam ngiew. There is pork on skewers grilling over an open flame, hunks of grilled chili dip (nam prik num) wrapped in banana leaves, soft, comforting bowls of fried noodles, garnished with purple orchids. Som tum, muang-style, flavored with nam pu, or the juice from pulverized field crabs. Yum pakkad dong, or a spicy salad made out of pickled cabbage. No, not everything is northern, but it is served with a gracious smile, ravenous cousins poking you from behind with their bamboo baskets, waiting for their turn. And it is FREE … as long as you are willing to wear a pa sin (old-fashioned sarong), and make awkward small talk at various intervals.


Sugarcane on a stick

So that was a place I would call very familiar. But I made a new discovery too, thanks to the New York Times story on “northern Thai food” in Chiang Mai. I am glad I read it (thanks @DwightTurner!), or I would not have found out that Krua Phech Doi Ngam (125/3 Moo 3, Mahidon Road) has some of Chiang Mai’s best northern food, better than (dare I say it?) even Huen Phen.

Not to mean that it’s perfect. There’s that lemongrass salad, which is award-winning, apparently, but, uh … not Northern. Nice recipe though! There is their insistence on calling what is basically a beef version of Northern gaeng om a gaeng jin hoom, which is a different dish entirely, usually made of fatty pork stewed with turmeric and lemongrass until the juices evaporate and all that is left is a salty and (you guessed it) fatty glob. There is the nam prik pla rah (chili dip with Thai “anchovies”), marred by the strange addition of cherry tomatoes.

But there is also everything else, which is pretty pretty good. In fact, it’s great, even the faux gaeng jin hoom, which I wish I had taken home on the airplane — stewed-til-tender slivers of thick, melt-in-the-mouth beef in a deliciously unctuous sauce. The chicken gaeng om (here, with the same base as jin hoom), pepped up with the addition of chicken livers. The fabulous thum kanoon (pounded young jackfruit), which makes Huen Phen’s version an anemic, sad little pretender.

Krua Phech Doi Ngam's jackfruit

So next time I go to Chiang Mai, there may be a new must-go-to in town, alongside Lamduan Faham and Aunt Ton’s house and, yes, Love At First Bite (I hate that I like this place, but what can I say? I love pie). Even better: the hordes snapping up all the food in front of your eyes at Huen Phen are, strangely, absent at Krua Phech Doi Ngam. All the more food for me.

Because I love pie: LAFB's coconut cream



Filed under Asia, Chiang Mai, dessert, food, Northern Thailand, pork, restaurant, Thailand

Markets: The Train Market

A bar at Thalad Rot Fai

Life would be much easier if everyone just did what I say. Because I am the expert of everything forever! So when I heard the cool, fun Ratchada Market was being cleared against my innermost wishes and desires to make way for another iteration of the “Night Bazaar” (TM) — where Thai people smile Siamese smiles and coconut shell figurines can be had for a handful of coins — I was crushed. (By the way, that’s true, isn’t it? Because I haven’t checked, since everything that everyone says is always true, all the time! Santa Claus lives! All you need is love! Thailand is a democracy!) Update: The Ratchada Market exists! A couple of blocks down. At least, that’s what I heard!

I first heard about the Train Market (“Thalad Rot Fai” to those of us, uh, In The Know) from a guy from freaking New York who said, “Have you ever heard of the Train Market?” Because I am known for my witty repartee, I said: “Huh?” But it turns out the Train Market well and truly exists, on Saturday and Sunday nights from 8pm-1am, across from the Chatuchak Market (MRT: Kampheng Phet), and has existed since late last year. Kudos to me for discovering it last week!

The Train Market sells everything you expect to see at the Ratchada Market — sneakers, skinny hipster tees that only fit Japanese people, retro tchotchkes that would never look good anywhere — and then some: retro furniture that would never look good anywhere, and lots and lots and lots of alcohol. Lots. This appears to be the main point of the Train Market. You cannot go for long without bumping into a gaggle of people behind a table made out of an antique door, downing slushies smelling of fruit and gasoline. One of these places is called “I’ Tui Indy” which perfectly encapsulates all the values of the Train Market: irreverent rudeness and an independent spirit. Plus, their drinks are the strongest of the entire market, hints of moonshine with the special aftertaste of drain cleaner. This is truly a special place.

Ai Tui

You can characterize the Train Market as sort of L-shaped, with one side more devoted to actual buying (but both sides widely featuring alcohol). People who probably hold down office jobs during the week (I haven’t checked, but that’s what I heard!) spread their wares on the ground on a blanket, or if they are more serious, in little makeshift booths, and you are supposed to haggle (I, uh, forgot). If you look closely, you can come across little gems that will “pull the room together”, but I am not gifted at looking, or closeness. I did, however, come across some wildly inapprioriate t-shirts for babies, one of which I will share with you here:

Creepy baby's tee

Given that everyone at the Train Market is cool, young and good-looking, you are probably asking yourself, “What is Bangkok Glutton doing there?” I could very well ask myself the same question, especially after getting hungry (walking and looking is hard work), because, as everyone knows, cool, young and good-looking people don’t really eat (again, that’s what I heard!) So noshing options are limited, unless you are planning a “liquid dinner”. One bright spot is an aharn tham sung (made-to-order) stall called Raan Khao Khong at the far end of the “L”, with an especially pretty young cook whose picture I failed to get here:

Raan Khao Khong

Aside from that, there is the inevitable coconut drink:


And the hard-to-mess-up crispy pork:

Piggy porkiness, or is that porky pigginess?

What more could you ask for, really? At least, out of all the things that you’ve heard of.


Filed under Asia, Bangkok, food, food stalls, markets, pork, shopping, Thailand

The other Chiang Mai

Rot duan at Suthep Market

Sometimes you don’t feel like treating Chiang Mai like a non-stop food safari. Sometimes, the usual parade of big names — Huen Phen, Lamduan Faham, Samerjai, OMG! — makes you feel all weary inside after thinking of the inevitable throng of people in line for a bowl of khao soy. And sometimes, you just want to eat where all the other jaded Chiang Mai-ers eat.

Because sometimes, Chiang Mai people are sick to death of aharn nuea (Northern Thai food), just like how Hua Hin people get sick of crab (unbelievable, I know, but it happens). And when that happens, they go to places like Yen Ta Fo Sri Ping on Suthep Road, where the chipped plastic bowls feature al dente thick, thin or glass vermicelli noodles liberally swimming with a garishly pink, chili-flecked seafood sauce crowned with a single, perfect fried wonton (35-40 baht).

Sri Ping's yen ta fo

There is also the requisite tom yum noodle (30-40 baht) and egg noodles with red pork and dumplings (40-50 baht), but nothing is as deliciously saucy as the namesake yen ta fo, a dish sure to get on your shirt and all over your face. And yes, I did rub my eyes after eating, and yes, severely regretted it for hours afterward.

I would argue that the namesake dish at Guay Jab Nam Khon Sam Kaset, right by the city’s monument to the three kings, is not the best dish here, although it is light and peppery and includes plenty of luk lok, a sort of soft porky sausage (50 baht). The gow low (broth without noodles) centers on a richer broth that tastes of beef and plenty of coriander (50 baht), and the khao moo krob is as good as anything you would find in Yaowaraj: a mix of crackle and fat, a thick sweet sauce enveloping the rice grains (50 baht). What can I say? I really like sauce.

Crispy pork rice at Guay Jab Sam Kaset

But if it’s something light and fresh you desire — Thailand via Hanoi rather than Hong Kong — there is always Raan Fer Wiengjan on Rachadamnoen Road. You have your choice of chicken (30-40 baht), fish (40-50 baht), tofu (30 baht), and the Northern delicacy moo yaw (30-40 baht), a pork “pate” originally created by Chinese-Thai chefs seeking to replicate French meat terrines.

Pho moo yaw

Vegetarians, don’t despair: Chiang Mai is thinking of you too. Or, specifically, Raan Jay Yai on Nimmanhaemin Road is. Anything on the regular menu can be made “jay” (a stricter Thai form of vegetarianism), including great versions of khao kluk kapi (rice fried with “shrimp paste”, 35 baht), guaythiew kua “gai” (noodles fried with a chicken substitute, 30 baht) and pad see ew (stir-fried noodles in soy sauce, 30 baht).

Jay Yai's pad see ew

This is all well and good, but did you really think I went to Chiang Mai without having ANY Northern food at all? What am I, an idiot? (Don’t answer that). Of course I went, and filled my face with nam prik ong and thum kanoon and sai oua and shrieked and gurgled as every Northern dish passed me by on the way to someone else, and wished myself stuffed full of everything that was good in the world. So that is how I found Haan Tung Jieng Mai (Northern dialect for Raan Tung Chiang Mai) on Suthep Road by the Chiang Mai University campus.

Khao pad nam prik num at Haan Tung Jiangmai

It’s a typical aharn tham sung (made-to-order) stall, but made achingly cool by the scraps of paper doodled by bored university students coating the tables and the kitsch-retro furnishings. That said, the food is solid, if slow, including rice fried with young green chili dip, pounded young jackfruit, and a nam prik ong that tasted suspiciously like shrimp paste (in the landlocked North, most recipes call for tua now — fermented beans, or nam pu — the juice of pulverized rice paddy crabs, instead of kapi).  Plus, there was a perfectly cooked kai ped yang matoom, a duck egg boiled just enough so that the yolk is “sticky”, like rubber sap.

No, our trip wasn’t all about food. I DO have other interests, you know. For instance, the PURCHASING of food. That is where the Saturday morning organic market off of Nimmanhaemin Road comes in. Organic producers of vegetables, fruit, rice and ready-made foods meet once a week to sell their bounty to the general public, and it’s a shame something comparable isn’t happening in much-bigger Bangkok.

Whole-wheat salapao at the organic market

Food for thought, maybe, for an organized and responsible food lover? (Not me). Maybe, just maybe, we can bring in something from Chiang Mai that doesn’t involve hastily-taped cardboard boxes and a few anxious moments by the baggage claim carousel.

Or maybe not.

@anuntakob and @aceimage caught haggling at Suthep Market


Filed under Asia, food, food stalls, markets, noodles, Northern Thailand, pork, rice, shopping, Thai-Chinese, Thailand

What’s Cooking: Nam prik ki ga

Now, nam prik ki ga is not the most popular chili dip out there. It is certainly not the yummiest sounding: roughly translated, it means “crow shit chili paste”. That said, it doesn’t look, or probably taste, anything like crow poo — bright, tart and fiery, it is a perfect foil to crisp veggies, barely hard-boiled eggs and a couple of well-seasoned pork meatballs, if you like that kind of stuff.

This is Grandma Yuwadee Bunnag’s recipe.

Nam prik ki ga (serves 4)

-6 prik chee fah

-7 small red chilies

-11 garlic cloves

-1 Tablespoon kapi (shrimp paste), wrapped in foil

-8 white shrimp, cleaned and cooked (reserve cooking water)*

-3 limes

– 1 1/2 Tablespoons fish sauce

-1 teaspoon nam than peep (palm sugar)

-pork meatballs**

1. Set chilies, garlic and shrimp paste to roast in oven at full whack until blackened (about 20 minutes). They will look like this when done:

2. Chop cooked shrimp into pieces.

3. Squeeze juice from limes.

4. Pound garlic and shrimp paste in mortar and pestle until a paste forms. Add chilies a few at a time, taking care to peel them of their blackened skins before pounding. Add shrimp until all is incorporated.

5. Add 1 teaspoon shrimp cooking liquid, fish sauce, lime juice and palm sugar. Taste for seasoning and add more cooking liquid if paste seems too “dry”. Finished paste will look like this:

6. Serve with fresh vegetables, rice and, if desired, fried pork meatballs.

*Use dried shrimp if you can’t use fresh shrimp.

**Make pork meatballs by mixing ground pork, minced garlic, salt and pepper. Then roll mix into palm-sized patties and fry in a Tablespoon of cooking oil until browned:

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Filed under Asia, Bangkok, cooking, food, pork, recipe, rice, Thailand

Brazilian Days, Vol. 2

Ever feel like you’ve been through some sort of time warp, doomed to a Bill Murray-like existence living the same day over and over again? That is what this interminable trip is starting to feel like, despite the loveliness of the setting and friendliness of the people.

There is plenty of both in Gramado, a Southern Brazilian town famous for its German and Italian communities, Swiss-style buildings and ludicrous number of fondue restaurants for a town of 30,000, a minute fraction of whom are actually Swiss. We are here for Marcelo and Renata’s wedding, joining 298 others in a heavy-duty bash (in case this is news to you, Brazilians like to party) incorporating an all-you-can-drink caipirinha bar, 40 bottles of whisky, 40 bottles of vodka and a whopping 220 bottles of champagne. Win and I, old farts that we are, battle valiantly to stay up past midnight. We make it to 12:30am, failing to outlast Marcelo’s 10-month-old cousin and 80-year-old grandmother, who is still out on the dance floor when we skulk out of the ballroom, pretending to make a call.

When it comes to food, however, we do our part, gorging on bottle after bottle of the local Merlot and sparkling wine and a uniquely Brazilian version of fondue bourguignone that doesn’t actually involve any fondue — a hot plate is coated with salt to keep the beef from sticking, and it is accompanied by a dizzying array of dips ranging from the usual (rose and tartar sauces, garlic-parsley butter and curry mayonnaise) to the, uh, unusual (wasabi, caramelized onion, candied pineapple, strawberry jam). Alas, the 9:30-10:00pm dinnertimes render me a gassy menace to society, snarling my digestive system and making me a deadly weapon in enclosed spaces like cars (sorry, Marcelo’s brother).

So despite the absolute loveliness of Marcelo’s and Renata’s families and promises to visit each other’s respective cities, it is with a certain sense of relief that we are left to our own devices in Sao Paulo, where no one is stuck with me but my husband and I can eat dinner at 7pm like any other tourist. Called the “locomotive of Brazil”, Sao Paulo is nearly everything Rio is not — fast-moving and unwieldy in a way that recalls Bangkok, but way more efficient; where two kisses is a common salutation in Rio (and three in Gramado), in Sao Paulo you get away with only one (time is money, after all). Sao Paulo is also way bigger than Rio: at last count, its population totaled 40 million.

It’s not much of a surprise, then, that Sao Paulo is also home to the biggest Japanese population outside of Japan. After what feels like months of going without Asian food, I insist on trying both ends of the spectrum of Japanese food in the city: slick and high-end vs. “authentic” everyday.

Kinoshita's crispy salmon

At Kinoshita (Rua Jacques Felix, 405, (11)3849-6940) you will get plenty of slick (minimalist, expensive decor, smooth service) and a whole lotta high-end (65 reals for a glass of Hungarian Tokaji). Food — with the exception of a nifty gazpacho with shrimp roe and sea urchin, some nice seared fish eggs with a dollop of wasabi and salmon drenched in ponzu and topped with tempura dribbles and ebiko — stands at the intersection of Mundane Avenue and High-Concept Hotel Dining Street. In other words, it’s the culinary equivalent of an Aman Resort: pretty and well-designed but somehow similar to somewhere else. Of course there is a foie gras course, cubes of it pan-fried and set atop cushions of Kobe that are only seared, so that the marbled fat in the meat isn’t activated. Why bother then?

More satisfying (and easier to do) was the ramen at Lamen Kazu (Rua Thomaz Gonzaga, (11)3277-4286), in the “Japan town” known as Liberdade. The menu is simply a succession of ramen variations: miso, salt, shoyu, with the usual varieties of toppings. All the same, I enjoyed my “Hokkaido” (corn, seaweed, pork, spring onion and a pat of butter) despite getting hangry (hungry+angry) and scaring the waitress and our neighbors at the table next to us.

"Hokkaido" ramen

In the end, we find we’ve explored only the tip of the iceberg that is Brazil. There is still the gorgeous green expanse across the north, and the awe-inspiring forest known as the Amazon. And imagine the food that remains uneaten! It would take weeks and weeks to do the country justice. We’ve only just started.

All the same, I feel like I’ve been on the road for a long time. The memories seem minted long ago: dining on a tableful of oysters at Kaufhaus des Westerns (KaDeWe) and rifling through stacks of scarves and evil-eye jewelry at the Turkish market in Berlin; stumbling through icy streets in Denmark and Finland on a bellyful of schnapps; discovering delicious cream-filled semla buns in Stockholm.

Semla at Vete-Katten in Stockholm

I love exploring the world through my stomach, and I can’t believe I’ve been lucky enough to actually do it for a month. But home beckons, finally. What’s for dinner?

Peppers at the Turkish market in Berlin

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Filed under beef, Brazilian, fish, food, Japanese, noodles, pork, Portuguese, restaurant, seafood