Skip to main content
Epicurious

Khao Khua (Toasted-Sticky Rice Powder)

Editor's Note: Use this broth to make Andy Ricker's Het Paa Naam Tok (Isaan-style Forest Mushroom Salad) .

Flavor Profile: Aromatic

This powder, made from toasted uncooked sticky rice, is used primarily in Northeastern food to add a toasty quality and subtle texture to salads, and occasionally in Northern food as a thickening agent. Its contribution is initially hard to pin down, but it's one you'd actively miss if it weren't there. Making it at home is beyond simple: it just takes patience and stirring. The only way to screw it up is to try to rush the process with high heat so the outside burns before inside fully toasts. The truly committed will toast over a low charcoal fire so the rice picks up a little smokiness.

Flavor Profile: Aromatic

Read More
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Rotisserie Chicken Congee
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Kimchi Gim Bugak (Fried Seaweed Chips)
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Pan-Fried Turmeric Bread (Kubez Kimaaj)
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
XO Sauce
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.