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EatingAsia

Malaysia-based professional food writer and photographer explore street food, ingredients, and culinary traditions in Asia and beyond.

  • How to Seed a Pomegranate. Courtesy of Centuries of Tradition

    How to Seed a Pomegranate, Courtesy of Centuries of Tradition

    eatingasia.typepad.com 07 Nov '13, 6am

    How long have villagers in Hatay province, southeastern Turkey, been transforming pomegranates into the sticky sweet-sour heavenly nectar nar eksili , known in English as pomegranate molasses? I don't know, and they don't either, but it's a fascinating process to witness. That's all I...

  • Butcher Block to Table in Turkey's Southeast

    Butcher Block to Table in Turkey's Southeast

    eatingasia.typepad.com 29 Oct '13, 8am

    Whether a kebap made with minced meat is cooked in a pan or on paper, superior flavor and texture are foretold in the prep stage. In Antakya and elsewhere, starting with pre-ground meat is a no-no. No kebab maker worth his salt would use a meat grinder. A single knife -- a mezzaluna-l...

  • Miracle Tea

    Miracle Tea

    eatingasia.typepad.com 04 Nov '13, 8am

    This tea works miracles. That's a strong assertion, I know. But hear me out. Cue last April: Dave and I were on a quick trip to Turkey, on assignment with a packed itinerary that would require a lot of driving, marketing, interviewing, and eating. There would be no down time, and not ...

  • In northern Anatolia, wheat en route to bulgur [New on EatingAsia] #Corum #Turkey #local #foodphoto…

    In Çorum, Wheat En Route to Bulgur

    eatingasia.typepad.com 19 Sep '13, 10am

    We stopped in Çorum en route from Ankara to further east, planning to stay just one night. But as we pernambulated Çorum's tiny but wonderful eski ş ehir (old city) -- a grid of grape leaf-shaded lanes lined with teahouses, shoe stores (Çorum is Turkey's chickpea capital, but it's als...

  • Road Tripping in Turkey, or How to Self-Drive and Survive

    Road Tripping in Turkey, or How to Self-Drive and Survive

    eatingasia.typepad.com 28 May '13, 9am

    One of my earliest food memories of Turkey, from our first road trip there in January 1998, is of a simple cafe on a lake somewhere between Kusadasi and Bodrum. Dave and I drove by, exchanged a "Should we?" look, then turned around, drove back and ate a delicious fish lunch at a table...

  • Possibly the best lamb of my life, pit-roasted at a century old shop in inland Aegean Turkey #travel

    In Tire, Pit Roast Lamb for Breakfast

    eatingasia.typepad.com 17 May '13, 11am

    I'd be the first to argue against a common misconception regarding the Turkish diet: that it revolves around lamb. While it's true that many Turks eat lamb, it's also true that many avoid it. Turkish cuisine is about so much more than lamb. It encompasses the dairy-heavy dishes of nor...

  • @NordicFoodLab Thoughts on eating insects + "raising" and eating sago worms in the Philippines

    The Tree of Life (Part 3)

    eatingasia.typepad.com 03 Nov '13, 9am

    It is eerie how, if one were to suppress every single reference in these three exceptional The Tree of Life posts to Butuan City (and to the Philippines), one could apply the exact same information as if it were coming from elsewhere in this part of the Pacific. The exact same 1.) tec...

  • Catching Up: Turkey Food/Photography Workshop Round-Up and a Few Links

    Catching Up: Turkey Food/Photography Workshop Round-Up and a Few Links

    eatingasia.typepad.com 26 Oct '13, 7am

    It was one amazing trip. We revisited favorite places (Corum and Tokat and Sinop and Kastamonu, especially), and met up with old friends, and ate favorite dishes. In Antakya, we worked, spending a couple days in a village learning about pomegranate molasses. We watched the pomegranate...

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