I’ve been moving back and forth between the States and Thailand the last three years. Having earned my doctorate in education, I am now permanently based in Thailand where I am a teacher-administrator at an international school. Sometimes I only get to cook and bake on the weekends, but I still like to challenge myself and try out new recipes. Now I have an opportunity to combine my two vocations, teaching and cooking. I am teaming with another teacher to do an action research project in food science.

16 thoughts on “About

  1. Hi Joanie, a big smile came on my face when i saw your blog. I’m also hakka chinese jamaican and i came across the lopetban recipe (never really enjoyed the lopet cooking smell though ). However, as my grandparents are no longer around, i was looking for some stuffings to put inside a “shao bao” (excuse my poor chinese). i remember my grandmother making them filled with chicken and mushroom, red bean and a pork mixture with some sort of vegetable. With my young daughter having lots of allergies, i strive to go back to my roots and make at home the shao bao’s that my po-po so lovingly made for me as a young girl. Would you have any references on recipes that you can share? My daughter and I would appreciate any information that can pass on :)
    Thank you Foodie Joanie and keep blogging, I love it!

    • Hi NewMommy,

      Thank you for reading my blog. And It’s so nice to meet another Hakka Chinese Jamaican too! My mother and grandmother always cooked everything from scratch. I remember my mother even squeezing the grated coconut to make her own coconut milk for rice and peas. But making your own coconut milk is so inconvenient these days, for who has the time? And whether or not a family member has allergies, I still think cooking with all natural ingredients and staying away from processed foods is a good thing to strive for. So what kind of recipes are you looking for?


  2. Thanks for liking my recipe for Italian Spaghetti Sauce with Meatballs. I hope you try it out sometime and enjoy it. It’s a really chunky and thick sauce because that’s the way we like it. You can use ground meat, too, instead of the meatballs if you prefer but I would precook that before adding to the sauce!

    • Thank you, Nicky, this is indeed an honor! I hope you don’t think me ungrateful to decline the nomination? I like to blog and I would do it regardless of an award. Thank you again, and I hope you will continue to visit my blog.


    • Hi Warren,

      I could not find a recipe for Gee Pai Gao either. I remember eating it as a child at Sun Yat Sen Beach in Kingston, though my cousin remembers her Gia Po buying it for her on Barry Street. I did find it in Bangkok, and it tastes just the way I remember it–chewy, slightly sweet, and little nutty. The closest I’ve come to finding anything like it here in the States is mochi, in the refrigerator section of Asian specialty grocery stores.


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