Pilgrims’ Progress

One of our favourite kitchen books is “Nourishing Traditions” by Sally Fallon. In it she documents the way a variety of cultures around the world have nourished their people over the centuries.
Here are some of our “Old Way” nourishing experiences.

what/where/who with/recipe/photo

Topping fried rice with dried fish and chopped peanuts (Melaka)

Kampar Curry Bread - insert link to post

Pad Thai (Chiang Mai) - linky

Serving a bowl of broth with fried rice (all through Thailand)

Jars of chilli and shallot mix on the table for individual seasoning (Thailand)

Sticky rice (Laos)…soaked the nourishing way!

Rice porridge

Egg (Vientiane) - break into a bowl full of bubbling broth and it cooks beautifully

Fistfuls of mint with fried noodles (Vientiane). Similarly, basil is also used as a vegetable instead of just a flavouring

Dumplings (China)

Noodle soup for breakfast (China) (or lunch or dinner!)

Peanut brownie-type biscuit rolled in chopped peanuts before flattening on baking tray (Beijing)