Cookstr.com

Patricia Tanumihardja

Patricia Tanumihardja
Did you know?

Patricia has lived on three continents. Her favorite pastimes include talking to farmers, cooking with grandmothers, and searching for  offbeat vegetables.

Patricia Tanumihardja
Patricia's Featured Recipe
Stir-Fried Cellophane Noodles

Click here for recipe

Patricia Tanumihardja is a freelance writer specializing in food, travel, and the study of culture. Her multicultural background and extensive travels inform and influence her work, she says.

 

Patricia’s first cookbook is a compilation of Asian family recipes and stories called The Asian Grandmothers Cook Book. Many of the recieps have been handed down through the generations and in families. The author says that a number of them are appearing in written form for the first time in her book.

 

She has written for publications such as Coastal Living, Edible SeattleMonterey County WeeklySaveur, and Sunset

 

Patricia lives in Arlington, Virginia. 

Blog and website:  asiangrandmotherscookbook and ediblewords.com/


  

Latest Recipes

Blanched Baby Spinach with Sesame Sauce

Kids and adults alike love this simple and tasty vegetable dish. Any seasonal leafy greens such as dandelion greens or fiddlehead ferns can be prepared this way. Even ho-hum broccoli and green beans get an upgrade when tossed with sesame sauce. I like the addition of black sesame for color, but using all white seeds is fine too. For a protein-packed dish, add some firm tofu to the sesame seeds in the food processor.

(1 Votes)

Egg Flower Soup with English Peas and Sweet Corn

This soup is perfect for a cold, dreary day or anytime you want an easy light lunch. Depending on where you live, you may find fresh English peas and sweet corn available at the same time-they are absolutely delicious in this soup. Shelling peas isn't my favorite thing to do, so I always look out for the already-shelled English peas sometimes sold at grocery stores. To save time, or if you can't find one or the other, frozen peas or sweet corn are fine.

(1 Votes)

Stir-Fried Cellophane Noodles

Pancit, the universal Filipino crowd-pleaser, is usually made with egg noodles or rice noodles. This version, pancit sotanghon, uses bean thread noodles, commonly known as cellophane noodles or glass noodles. Cellophane noodles sometimes end up being too bland or too chewy, but I've circumvented this by soaking the noodles in vegetable stock first to both soften them and amp up their flavor. Enlivened by the tang of lemons, this dish is sure to be a hit at your next potluck or party.

(1 Votes)

Filipino Fried Noodles

Pancit is probably one of the most well-known Filipino dishes. In the Filipino vernacular, pancit simply refers to noodles. This version ...

(1 Votes)

Korean Barbecued Beef Short Ribs

All Korean grandmothers have their own little secrets for making and tenderizing kalbi. Soda, sugar, and Asian pears are all common tende...

(1 Votes)

Nepalese Nine-Bean Soup 

Healthful and simple, this nutritious soup is named for the nine different beans that go into it. In Nepal, kawatee is eaten during the h...

(1 Votes)

Spiced Chayote and Peas

The original version of this Bengali recipe uses white pumpkin (Benincasa hispida) that is cultivated extensively in India. It’s hard to ...

(1 Votes)

Beef, Tomato, and Pepper Stir-Fry

Don’t let the various steps in this popular Cantonese dish fool you; it’s fairly easy to make and the results are delicious. As with all ...

(1 Votes)

Thai Basil Pork 

This versatile recipe is a Thai favorite that often appears at breakfast or on the dinner table as part of a family-style meal. Ground po...

(1 Votes)

Caramelized Chicken with Lemongrass and Chilies

The subtle, citrusy scent of lemongrass, the bittersweet flavor of caramel, and the heat of red chilies marry very well in this popular V...

(1 Votes)

Japanese Beef and Vegetable Hot Pot 

Sukiyaki was one of the few Japanese dishes Grandma Kimiye Hayashi cooked for her children when they were growing up. She would throw in ...

(1 Votes)

Tangy Tomato Shrimp

By cooking the shrimp in their shells, all the moisture is preserved and the shrimp meat remains nice and plump. For Hong Kong-born May L...

(1 Votes)

Sweet and Savory Rice Noodles 

When Churairat Huyakorn owned a Thai restaurant in Bremerton, Washington, pad see ew was one of her most popular dishes. She developed a ...

(1 Votes)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password