Sunday, March 29, 2009
Kua Txob (hot chili condiment) is made with fiery-hot Thai chili peppers, green onions, cilantro, lime juice, salt, fish sauce and sometimes a little sugar. Pounding the ingredients together with a mortar and pestle brings out the flavor. However, there are so many ways to make this dish that we have included eleven different variations in Cooking From the Heart: The Hmong Kitchen in America. Kua Txob is one of the bold flavors we hope everyone will try.
Posted by Sami and Sheng at 3:21 PM No comments:
Saturday, March 14, 2009
Busy times! Every day emails fly back and forth between us and Heather Skinner, a publicist for the University of Minnesota Press, working out the details of a trip to Minnesota to launch our book. We are excited that the Hmong Cultural Center in St. Paul has agreed to sponsor a Meet the Author Event and book signing on May 21, 3-5 PM. After a few more details are in place we will list all of our appearances on our Web site. We are looking forward to meeting people who are interested in Hmong cooking!
Posted by Sami and Sheng at 2:47 PM No comments:
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