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Pat Tanumihardja

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About the Author

Pat TanumihardjaBorn in Indonesia and raised in Singapore, Pat Tanumihardja has been a food and lifestyle writer for over a decade. Her cookbooks include Farm to Table Asian Secrets and The Asian Grandmothers Cookbook. She lives in Springfield, VA, with her husband and son. Find Pat on Twitter: @PicklesandTea, Instagram: @Pickles.and.Tea and online: SmithsonianAPA.org/PicklesandTea.

Eggplant “Meatball” Banh Mi Vietnamese Sandwich

Recipe by Pat Tanumihardja

Eggplant “Meatball” <em>Banh Mi</em> Vietnamese Sandwich

The Vietnamese banh mi sandwich has taken the culinary world by storm. This eggplant “meatball” version is a refreshing change from the usual banh mi filled with meat pâté or pork. The extras—sriracha mayo, pickles, veggies and herbs—are just as important as the filling, creating a unique sandwich that’s fun, flavorful, crunchy and fresh-tasting. Did

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Spicy Fried Okra

Recipe by Pat Tanumihardja

Spicy Fried Okra

Infamous for its slimy texture, okra is far from everyone’s favorite vegetable, but this dish just might convert you. Buy okra pods that are evenly green and about 3- to 4-inches (5 to 10 cm) long; avoid pods that look shriveled or are soft when squeezed.

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Homemade Roasted Chili Paste

Recipe by Pat Tanumihardja

Homemade Roasted Chili Paste

This dark, flavorful chili sauce is a wonderful accompaniment to many Southeast Asian dishes. Unsurprisingly, each cuisine has its variations—Indonesian cooks like my mom would add tomatoes and/or red bell peppers. Thai cooks may or may not add sugar. The classic version usually contains shrimp paste. You can choose whether or not to fry the

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