{"id":2144,"date":"2019-05-09T01:13:43","date_gmt":"2019-05-08T17:13:43","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=2144"},"modified":"2025-03-29T05:19:00","modified_gmt":"2025-03-28T21:19:00","slug":"new-cuisines-up-honduras-hakka-hyderabad-hmong","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2019\/05\/new-cuisines-up-honduras-hakka-hyderabad-hmong\/","title":{"rendered":"New Cuisines Up: Honduras, Hakka, Hyderabad &#038; Hmong"},"content":{"rendered":"\n<p>As I make my way cooking and eating food from &#8220;H&#8221; cuisines, I&#8217;ve &#8220;finished&#8221; four more:<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"http:\/\/www.marga.org\/food\/int\/hakka\/\">Hakka<\/a><\/h2>\n\n\n\n<p> I made two very tasty chicken dishes and a vegan noodle dish.<\/p>\n\n\n\n<p>&#8230;<\/p>\n\n\n\n<ul class=\"wp-block-gallery alignleft columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"357\" height=\"281\" src=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/thighs-e1556843827594.jpg\" alt=\"\" data-id=\"2123\" class=\"wp-image-2123\" srcset=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/thighs-e1556843827594.jpg 357w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/thighs-e1556843827594-300x236.jpg 300w\" sizes=\"auto, (max-width: 357px) 100vw, 357px\" \/><\/figure><\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2143-1024x659.jpg\" alt=\"\" class=\"wp-image-2008\" width=\"193\" height=\"124\" srcset=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2143-1024x659.jpg 1024w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2143-300x193.jpg 300w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2143-768x494.jpg 768w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2143.jpg 1861w\" sizes=\"auto, (max-width: 193px) 100vw, 193px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.marga.org\/food\/int\/hakka\/hakkachicken.jpg\" alt=\"\" width=\"193\" height=\"113\"\/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"http:\/\/www.marga.org\/food\/int\/hmong\/\">Hmong<\/a><\/h2>\n\n\n\n<p> I did great with the meat dishes &#8211; the vegan dishes weren&#8217;t as good.  <\/p>\n\n\n\n<p>&#8230;<\/p>\n\n\n\n<ul class=\"wp-block-gallery alignleft columns-1 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"709\" src=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2414-1024x709.jpg\" alt=\"\" data-id=\"2143\" class=\"wp-image-2143\"\/><\/figure><\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.marga.org\/food\/int\/hmong\/gingerbeef.jpg\" alt=\"\" width=\"191\" height=\"104\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.marga.org\/food\/int\/hmong\/padthai.jpg\" alt=\"\" width=\"195\" height=\"145\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"http:\/\/www.marga.org\/food\/int\/honduras\/\">Honduras<\/a><\/h2>\n\n\n\n<p> Not my most successful cuisine, but I made steak, chicken &amp; rice and coconut buns.  <\/p>\n\n\n\n<p>&#8230;<\/p>\n\n\n\n<ul class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"663\" src=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/carneasoleada-e1539976927248-1024x663.jpg\" alt=\"\" data-id=\"1735\" data-link=\"https:\/\/www.marga.org\/foodblog\/carneasoleada\/\" class=\"wp-image-1735\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"628\" src=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2351-1024x628.jpg\" alt=\"\" data-id=\"2106\" data-link=\"https:\/\/www.marga.org\/foodblog\/img-2351\/\" class=\"wp-image-2106\" srcset=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2351-1024x628.jpg 1024w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2351-300x184.jpg 300w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2351-768x471.jpg 768w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2351.jpg 1814w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"685\" src=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/arroz-1024x685.jpg\" alt=\"\" data-id=\"2104\" data-link=\"https:\/\/www.marga.org\/foodblog\/arroz\/\" class=\"wp-image-2104\" srcset=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/arroz-1024x685.jpg 1024w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/arroz-300x201.jpg 300w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/arroz-768x514.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"http:\/\/www.marga.org\/food\/int\/hyderabad\/\">Hyderabad<\/a><\/h2>\n\n\n\n<p> This incursion into a regional Indian cuisine had me cooking chicken curries, a biryani and a dal.<\/p>\n\n\n\n<p>&#8230;  <\/p>\n\n\n\n<ul class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-4 is-layout-flex wp-block-gallery-is-layout-flex\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"682\" src=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/dopiaza-e1557293725679-1024x682.jpg\" alt=\"\" data-id=\"2141\" data-link=\"https:\/\/www.marga.org\/foodblog\/dopiaza-2\/\" class=\"wp-image-2141\" srcset=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/dopiaza-e1557293725679-1024x682.jpg 1024w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/dopiaza-e1557293725679-300x200.jpg 300w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/dopiaza-e1557293725679-768x511.jpg 768w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/dopiaza-e1557293725679.jpg 1884w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"652\" src=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2359-1024x652.jpg\" alt=\"\" data-id=\"2107\" data-link=\"https:\/\/www.marga.org\/foodblog\/img-2359\/\" class=\"wp-image-2107\" srcset=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2359-1024x652.jpg 1024w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2359-300x191.jpg 300w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2359-768x489.jpg 768w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/IMG-2359.jpg 1747w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"751\" src=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/dal-e1556336092452-1024x751.jpg\" alt=\"\" data-id=\"2112\" data-link=\"https:\/\/www.marga.org\/foodblog\/dal\/\" class=\"wp-image-2112\" srcset=\"https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/dal-e1556336092452-1024x751.jpg 1024w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/dal-e1556336092452-300x220.jpg 300w, https:\/\/www.marga.org\/foodblog\/wp-content\/uploads\/dal-e1556336092452-768x563.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>As I make my way cooking and eating food from &#8220;H&#8221; cuisines, I&#8217;ve &#8220;finished&#8221; four more: Hakka I made two very tasty chicken dishes and a vegan noodle dish. &#8230; Hmong I did great with the meat dishes &#8211; the vegan dishes weren&#8217;t as good. &#8230; Honduras Not my most successful cuisine, but I made [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[454],"tags":[451,457,455,456,153],"class_list":["post-2144","post","type-post","status-publish","format-standard","hentry","category-international-project","tag-hakka","tag-hmong","tag-honduras","tag-hyderabad","tag-indian","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/2144","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=2144"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/2144\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=2144"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=2144"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=2144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}