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Recipe: curry laksa

The heat is on. I believe they are going to be flirting with triple digits down on the flats (in Denver) soon. But it’s a dry heat. Whatever that means.

Actually, I know full well what it means. It means the difference between feeling hot and cranky (dry heat) and feeling homicidal (humid heat). There are places I have avoided visiting because everyone has warned me about the heat and humidity. Diane once told me that I should visit Vietnam. “Sounds great!” I said, “when are the cool months?” There was a long pause and Diane informed me that there aren’t any “cool” months, just hot and really hot months.

Oh…

I am drawn to Southeast Asian food with its exotic ingredients, tropical influence, and spice. I love it. What intrigues me is how so many hot climate cuisines have so many spicy dishes. Sweat will pour from my brow when I indulge in a bowl of spicy noodles in winter. Imagine having a bowl of hot and spicy something or other in summer. That’s just Crazytown!

fish sauce, pepper, shallots, garlic, lemon grass, galangal, curry, turmeric, chiles

let’s get our spicy on

But you know what? It’s addictive. Spicy is addictive. Yes, even in summer. I’ll turn down a bowl of perfectly tender beef stew while we’re in the throes of summer, but I will crave curry laksa like nobody’s business. We used to enjoy a bowl of this spicy broth filled with noodles, shrimp, vegetables, and tofu puffs when we lived in Southern California and frequented wonderful ethnic restaurants. Which is why I had to learn to make my own now that we live in a bit of an Asian food vacuum. To quell the beast, you know. I am a noodle girl. In the past I would make laksa the cheater way. I would buy a jar of some spicy curry, add chicken broth, other ingredients, and call it good.

i like to add sprouts, tofu puffs, egg noodles, rice vermicelli, and shrimp

the spice paste in all its glory

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Recipe: tuna poke

I’m writing from the cool(er) foothills of Waimea (Kamuela) right now. The drizzle has abated and there is a gentle breeze keeping some residents in pants and jackets. Jeremy has just polished off his second cup of Kona coffee for the day and we’re deciding on where to grab lunch. It’s been a rainy week on the Big Island, but it’s not such a downer considering the amazing food (ono kine grindz) on offer if you avoid the tourist traps.

noms to go at the hilo farmers market

bouquets on display

they had mangosteens, lychee, cherimoyas, mangos…

coconuts

crates of rambutan

white anthurium among the reds

jeremy’s favorite tree: the banyan

We scored heaps of fresh fruits and local treats in Hilo on our way to the Hamakua Coast. I think I’m in love with Hilo because it’s everything that Kona isn’t. The food alone is enough to make me forget about the heat and humidity – THAT is how fan-freaking-tastic Hilo is. As scenery goes, the north side of the Big Island is my favorite for the dramatic jungly cliffs plunging into the gem-blue waters. Another thing I love about the north side of the island is Tex’s in Honoka’a.

this is for malasada research

fresh hot malasadas from tex’s beats the pants off a krispy kreme

pineapple malasada research

We spent the last three days out of Waimea (Kamuela) which is pleasantly nestled on the saddle between Kohala and Mauna Kea. It’s a few thousand feet above the ocean and I’ve been loving the drier, cooler climate (we’re on the dry side of town – yes, there is a wet and dry side of Waimea!). Excellent food here and in the lovely town of Hawi too.

we stayed at an inn on the west side of town

dinner at merriman’s

kalua pig and sweet onion quesadilla

home-cured smoked pork belly with kona coffee glaze

wild pork tenderloin

i’ve also been going crazy for these local taro and sweet potato chips

sushi rock in hawi

cap’n crunch roll

rockstar roll

I knew before coming to Hawai’i that I would be all over the poke – that irresistible mix of fresh raw fish, onions, seaweed, and salt dressed lightly in soy sauce and sesame oil. There are many variations as we took note in the grocery stores: lime poke, kimchi poke (omg omg!!), avocado poke, California poke… We have sampled quite a bit of the poke around the island – I just can’t get enough of it. One way to solve the withdrawal issues when returning to the mainland is to make some yourself. The fish will never be as awesomely fresh, but it’s a start.

tuna (maguro), green onions, seaweed (wakame), flake salt, and sesame seeds

diced tuna, sliced onions, and rehydrated seaweed

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Recipe: maryland crabcakes

Greetings from the Land of Enchantment! Professional meetings and bird migrations had both Jeremy and myself heading south Sunday morning to the Great Adobe Theme Park, also known as Santa Fe. Jeremy is a native son of New Mexico – it’s a little like coming home for him. We love to road trip together into wide open spaces with few people around. It’s the same reason we enjoy hiking and backpacking – wide open spaces with few people around.

the road south

pronghorn antelope (these suckers run far… and fast!)

While Jeremy had a reception to attend, I met up with my aunt and uncle to try out some tapas downtown. Santa Fe is to them what Boulder is to us. They don’t live in Santa Fe, but they enjoy the fantastic restaurant scene, the arts, the culture, the town. I love knowing a local who cuts through the heavy marketing and takes you right to the good stuff!

santa fe’s la boca

arugula salad

tuna carpaccio

tapas trio and boca fries

My aunt rattled off a whole list of good eats in Santa Fe that she emailed me after dinner. I in turn forwarded this list to Bridget who happens to be coming up through Santa Fe just around the time I’m leaving, and leaving Santa Fe just around the time I’m coming back. We are sufficiently bummed to be playing this game of interstate-tag-without-the-tag-part, but we’re practically neighbors except for that whole 11-hour drive issue.

beautiful lights in a storefront window, downtown santa fe

It goes without saying that whenever Jeremy and I cross the border into New Mexico, there will be the Ceremonial Eating of the New Mexican Food at some point. You can get green chile on ANYTHING around here. There are certain foods you associate with a place or with a state. Where I’m from, it’s Virginia ham (aka country ham). To the south of my home state, I really like North Carolina barbecue (vinegar-, not mustard-based). And to the north: Maryland crabcakes.

crab, worcestershire sauce, old bay seasoning, mayo, bread crumbs, spices, eggs

mix together all but the crab and bread crumbs

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