Notes about Recipes in this book

• Pasteles de carne

  • Ishie1013 on August 28, 2024

    Very tasty, though I continue to struggle with getting my pastry to stay sealed, despite using the egg mixture and a fork. I had to swap out the green onions with kalamata as my green had gone bad. This was a really really nice meal, though I'll warn you, it makes WAY more filling than the four pasteles the recipe claims it makes. I used both sheets of puff pastry to make 8, and had enough filling that I could have easily made an additional 4 had I not been out of puff pastry. And that's with using one fewer tomato than the recipe called for! I also baked them, which worked out splendidly, just by using the same egg wash I used to seal them to brush the tops. They also saved well. Obviously not as flaky and light as day one, but made a really nice sort of elevated hot pocket alternative for lunch the next day.

• Stuffed omelet (Kai yat sai)

  • Ishie1013 on August 28, 2024

    Scrumptious, and I can't believe I never though of using a wok to make an omelet before, but that was brilliant. You put the six eggs in and keep swirling in a larger and larger circle like you'd make a crepe. Like the earlier pasteles, this makes too much filling, and I did struggle with how exactly to seal this omelet or 'flip' it with a lot of filling and the depressed bottom of the wok pan, so it burned a bit on the bottom and was *still* delicious. Also seems like something that can be adapted. I did serve it with the optional rice as suggested. The flavor was not far off from what I was eating on the side of the road at a plastic table in Thailand.

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  Galimberti's documentation of their homes, kitchens, and dishes weaves an anthropological tale of how food creates identity and connects emotion across diverse cultures.

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