The Kerosene Kitchen is where I present the recipes of people who cook on single burners with attached gas tanks, making simple, yet flavorful, dishes that pop.
In this space, I also take you into my kitchen, where I cook many of these authentic dishes and adapt them to be accessible for an American (or Western) kitchen and, occasionally, palette. My aim here is to maintain as much authenticity as possible, but to also account for approachability. In the kerosene kitchen at home, I experiment with this balance, but I always aim to be clear with where I am veering from traditional recipes.
Some recipes that I cook in my kerosene kitchen include
· Moroccan Tajine (Savory Stew)
· Tom Yum Gai (Thai Clear Soup)
· Channa Dal (Indian Chickpea Lentils)
· Bhaigan Bhartha (Indian Smoked Mashed Eggplant)
The flavors I use in all of this international cooking mostly develop from a slow-cooked approach, but are well worth the effort.
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| One of my original creations: Peanut Encrusted Chicken with a Thai Herbal Salad and a Penang Curry Drizzle |
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