Thai laksa my style

There are many types of thai laksa and I´m by no means any expert. Back when I started cooking for real, 12 years ago, I used to follow a recipe to the letter. Now I find myself more and more just opening the fridge putting together something out of the ingredients I already have. This one comes as a middle ground. I usually have coconut milk and some veggies, maybe even some cilantro and lime, if I´m in luck, so I mainly need to buy the fish and some extra fennel or sugar snaps. It only takes 15-20 minutes to make and it´s yummy!


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Goulash à la Alina and Vuong

Goulash is probably the most Hungarian dish there is. And because it´s served all over the world, I haven´t eaten the same goulash in two places, I swear! In Romania it´s common in Transylvania, as well as in families with Hungarian ties. It might very well be on other people´s menu as well, but in the south, where I´m from, people would rather make lasagna than try something traditional from other parts of the country. I myself had it for the first time in Budapest, many years ago. There it was a thin, soup-like thing, but they served study portions, so it filled student bellies well. Later on I ate it at my aunt´s, she´s a Hungarian born in Norway and was married to my uncle for many years.  She makes it with dumplings and it was about the best thing I´d ever tasted! We love pot roast type of dinners, from ratatouille to chili con carne, so we had to make it ourselves at one point.


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