Geez I'll Get to My Next Book Soon, OK

Alright, I swear that I have been working diligently on my next book, Some of These. 

Looking at my calendar and the rate at which I am moving, I believe it will be published in October. 

Until then, why not ponder a few of the exciting "illustrations" that I plan to include?

Yum

Cabbage slicing guidelines for the perplexed

Coconut RULES (assuming you use the good stuff)

Needs no explanation

Poor shrimpykins, soon to be paste-ified

Eventually: Next Book Will Be Cranked Out

As I work on cranking through the writing and editing of my next book about Southeast Asian cuisine, I received a great recommendation. Given the cost limitations of the print media I am working with at this time, I should post photos of the recipes here on my blog. I'll do that. Here are a few to get your eyes, brain and taste buds coordinated.

Shaping an Eggy Custard Bun

Easy Ginger Blobs

Digging into some Burmese Fish Noodle Soup (Mohinga)

Sangkaya buns in the oven

Singapore Curry Puffs - baked!

Sticky rice bread shaping in progress (see, no flour for rolling)

OK, Peeps, Let's Make Roti Jala!

Does this mysterious substance pique your curiosity? Learn how to make it by watching this very clear video here!

Before you leap to the video, you say, so, what is it? Roti jala from Malaysia. Eat it with any curry, perhaps a bit like how you'd eat curry with naan or paratha.

When I make roti jala, I let the batter set overnight in the fridge -- that makes it a little more delicate (same thing you do with French crepes, my dears)--but it's not entirely necessary.

I'll be putting a roti jala recipe in my next cookbook, which is likely coming out soon (Summer 2018), or whenever my hands can handle the agony of mousing around to format the final manuscript.

Enjoy!

Yo yo yo, how about that spicy Lao chili oil?

Everyone has been pestering me incessantly to post something new, so I found something to say.

I recently re-created this Lao hot sauce with tasty results. It's probably a little chunky some, but kabam, what flavor. Secret ingredients: shallots, man, shallots. And gobs of chili. It's similar to Lao Gan Ma Chili Sauce, but WAY better! I recommend trying it on everything that seems like a good idea.

Oily goodness

Slathered on some dry-fried tofu

On a khao jee sandwich w/plenty of mayo, veg + more fried shallots

My recipe? What? Inconceivable! You'll have to wait for my next drivel-fest, Some of These. Yes, I admit I am trying to focus my next book on Southeast Asia. Let's see if I can keep up my usual fantastic momentum. Until then, let your fingers make sweet love to your search engine of choice; look for something like "homemade chili oil recipe." You can do it, Duffy Moon.

Huh? I have a blog?

Oh yeah. I am supposed to try to continue to say stuff. Let's see. I was recently in Myanmar. Here's some fermenting palm sugar. Yum. yum. I want to try to make this at home someday. Check back in a few years when I might have gotten around to it.

Tired of those overly complicated blog posts about how to make dosas??

Yeah I think I've got it figured out. It's pretty easy. 

2 cups rice, one cup urad dal. 

Soak each separately all day, grind the hell out of each separately.

Mix it all together in a bowl with your hands. Add some water to make it batter-like. Put the bowl in the oven with light on, covered, overnight. In the morning it will have risen. 

Add a tablespoon of salt now, stir, and fry em up. 

The frying is basically thus: on medium high heat in a non-stick pan, fry em. Wait to the exact right moment to spread it out in a circular motion with a ladle so they're thin like you want.

Flip em.

Scoop off the pan with your golden spatula and fold up on a plate -- eat immediately.

Kerchow.

rice n urad dal

Stuff has been fermentin'

Fry that jazz

Flip it over

Fold on a plate. Nom.

Resurrection

In the name of all that is cheap, I hereby declare that I will now be using this gloriously FREE Blogger site to shamelessly promote my snake oils. Er, I mean, cooking thoughts and stuff.

Check me out in a variety of virtual caves... 

AMAZON AUTHOR PAGE
INSTAGRAM


and my 


TELEGRAM CHANNEL (but who uses this, anyway?)

Enjoy!