Yep, we did sushi in Texas. But it was a jalapeño and cilantro roll!
I’ve always loved Austin for it’s being so different from other parts of Texas. The food trucks, the friendly people, and all the music venues. J and I were excited to venture down once again for SXSW. We walked all over the city, checking out bands for my day job, meeting with industry friends… and eating. Tex Mex and fusion dishes like Chi’Lantro Bulgogi tacos, Mexican sushi rolls with crunchy jalapeño and cilantro, smoked pork tacos, Frank’s hot dogs with BBQ sauce and burgers too big to admit you consumed. I think there was a poblano caesar in there, but it was underwhelming, probably because it was trying to be a salad. At the end of the week, we had blisters from walking from one side of the city to the other, but reinvigorated hearing great music. Ok, I won’t lie, we enjoyed ditching our normally clean diet for some Frito pie. But we were happy to be headed home… I love you Austin, but I need a salad.
Chicago dog far from it’s home
Chi’Lantro Kimchee tacos
Frito pie from Frank’s
Texas sized everything
We’d been talking about getting back to Thailand since we first were there, and were grateful to land four days in the steamy city three weeks ago. We vowed to eat more street food, albeit scary when raw pork hangs in the sun. Or the plates stacked with fried fish for sale that defy laws of food safety. But hey, live a little, right? We wandered the streets, checking out stalls, and ate many mini lunches.
Food stall, Bangkok
One thing was everywhere we ate, chile sauce. Not the neon pink sweetened kind you see in a bottle, but these chopped tiny Thai chiles floating in liquid that could melt your face. It’s served with breakfast on eggs or that wonderful jasmine rice offered with spicy and fragrant dishes. We kept tempting fate by adding more and more to each plate. By the time we left Thailand we had to find a recipe. We found the Thai chiles at a Uwajimaya here in Seattle and the rest is in the recipe below, called Nam Pla Prik in Thai. Enjoy your level of heat addiction! More pics of our Bangkok trip here.
- 1/4 cup sliced Thai Chilies
- 1/4 cup fish sauce
- 2 Tbs fresh lime juice
- 2 tsp brown sugar
- Sliced shallots (optional)
J and I were sitting at a very early breakfast buffet at our hotel. We had set our alarms to be (embarrassingly) first in line for a street food in Istanbul, Turkey called Simit.
Simit is light and flaky, baked to a golden brown color, and topped with sesame seeds. It is sometimes formed into rings, and are often braided. Chewy like a bagel but the buttery flavor of a croissant, these tasty little devils are very addictive.
We’ve been lucky enough to travel internationally together and food has been more than an interest for both of us. We would tuck into small restaurants together and sheepishly take photos of everything from fiery shrimp fried rice served in a pineapple in Bangkok to strange dried shrimp and sake in Tokyo. Returning home, we’d try to recreate our favorites. Through all of these food-related adventures, we’ve started to learn new recipes together, laughed in the kitchen and formed a much stronger bond.
Back in Istanbul, J was realizing he couldn’t fill his luggage with Simit and was frowning. We had to try and make them back home. And so we did. Here’s the chewy, salty recipe. No travel to Turkey needed, but it’s highly recommended.
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 2 tablespoon butter
- 2 tablespoon water
- 1 tablespoon milk plus 1 teaspoon
- 1 egg, beaten
- sesame seeds
Preheat the oven to 375 degrees. In a medium mixing bowl, sift together flour and salt. Make a depression in the dry ingredients with your fist, making a “hole” in the middle. Add olive oil, melted butter, water, milk, and egg. Fold dry ingredients into liquids to form a dough. This may take 10 minutes by hand. Once you have a dough, tear off pieces of dough, make long, cigar shapes. Bring ends of “cigars” together to make a circle. Place circle on greased cookie sheet. Brush with milk. Sprinkle sesame seeds on top. Repeat with remaining dough. Bake for 30 minutes, or until Simit become a golden brown color and crispy on top.