Book Review: Dhampira by Amy Pennza

 


Title: Dhampira

By: Amy Pennza

Genre: Fantasy

Pages: 496

Release Date: June 16th, 2026

Rating: ★★☆☆☆


This one was a no thank you for me.

The first half was fine. There were a few convenient plot developments, and the conflicts never had quite enough tension to pull me fully into the story, but I was still on track for a 4-star rating.

Then the second half completely lost me. I never formed much of a connection with the characters, which made the romantic scenes feel more cringe than compelling. By the time the story reached the wedding and the major emotional beats, I found myself struggling to care about what was happening.
There are readers who will probably enjoy this one more than I did, but unfortunately it just didn't come together for me.


Received an advance reader copy in exchange for a fair review. 

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Weekly Menu #664 And The Book Of The Week


WEEKLY MENU

Monday

Pork Tenderloin with Herb Sauce

Kids - Chicken and Mashed Potatoes

 

Tuesday

Greek Hummus Bowls

Kids - Rice Bowls

 

Wednesday

Ground Turkey Lettuce Wraps

Kids - Grilled Cheese

 

Thursday

Pork Carnitas Tacos

Kids - Cheese Quesadilla

 

Friday

Chicken Kofta with Roasted Vegetables

Kids - Chicken and Carrots

 

Saturday

Vietnamese Pork Meatball Bowls

Kids - Chips and Cheese

 

Sunday

Leftovers Night


 

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Vietnamese Pork Meatball Bowls

 

Ingredients

For the meatballs

  • 1 ½ tbsp soft sugar
  • 2 tbsp fish sauce
  • 2 shallots peeled and roughly chopped
  • 2 garlic cloves
  • 2 tbsp fresh mint leaves
  • 500 g (1 pound) ground pork (pork mince)
  • 2 tbsp vegetable oil to pan fry

For the Noodle Bowls

  • 300 g (10.5oz) rice noodles
  • 1 small lettuce 
  • 1 small cucumber 
  • 2 carrots grated
  • large handful fresh mint
  • large handful cilantro

Instructions 

MAKE THE DIPPING SAUCE (Nuoc Cham)

  • Put the sugar in a bowl and pour hot water over it. Stir well until the sugar is dissolved.

  • Add the fish sauce, lime juice, rice vinegar, finely chopped chili and garlic.

  • Allow the sauce to cool to room temperature (or you can store in an airtight container in the fridge until needed).

PREPARE THE MEATBALLS

  • Blitz the fish sauce, sugar, shallots, garlic and mint in a food processor to make a paste.

  • Add the paste to the ground pork and mix well to combine. Cover and place in the refrigerator for 1-3 hours.

  • Form 20-24 small meatballs (I used a cookie scoop) and then flatten the slightly with your hands to form a little patties.

COOK THE MEATBALLS

  • Heat oil in a pan and fry the patties for about 2 minutes per side, until golden.

  • You can also air fry the meatballs at 200°C (400°F) for about 3-5 minutes per side, misting them with a little oil first.

ASSEMBLE THE NOODLE BOWLS

  • Place the rice noodles in a pot, cover with boiling water and leave them to soften for 8-10 minutes, or according to pack instructions. Rinse with cold water and drain well. Divide the noodles between four bowls.

  • Add the cucumber, carrots, lettuce and fresh herbs.

  • Top with the meatballs and a generous amount of the dipping sauce and serve.
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Chicken Kofta with Roasted Vegetables

 

Ingredients

  • Ground Chicken (500g)
  • Onion (1 medium)
  • Garlic (3 cloves)
  • Fresh Parsley (1/4 cup)
  • Ground Cumin (1 tsp)
  • Ground Coriander (1 tsp)
  • Salt (1 tsp)
  • Black Pepper (1/2 tsp)
  • Plain Yogurt (1 cup)
  • Lemon Juice (2 tbsp)
  • Olive Oil (2 tbsp)

Instructions

  1. In a mixing bowl, combine ground chicken, chopped onion, minced garlic, and parsley.
  2. Add ground cumin, ground coriander, salt, and black pepper; mix until combined.
  3. Shape the mixture into elongated oval koftas.
  4. Preheat grill or grill pan over medium-high heat; brush with olive oil.
  5. Grill koftas for 5-7 minutes on each side until golden brown and cooked through.
  6. For the sauce, mix plain yogurt with lemon juice and a pinch of salt in a small bowl.
  7. Serve hot with garlic yogurt sauce and your choice of sides.
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Pork Carnitas Tacos

 

Ingredients 

  • 1½ pounds pork tenderloin, cut into small bite-sized pieces
  • salt and freshly ground black pepper, to taste
  • 2 tablespoons avocado oil, or olive oil
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon light brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon ancho chili powder
  • ½ teaspoon ground cumin
  • ¼ cup orange juice
  • 1 small lime, juiced

Optional

  • flour tortillas, for tacos
  • diced avocado
  • pico de gallo
  • cilantro, for garnish

Instructions 

  • Prep the pork. Cut up the pork tenderloin into small bite-sized pieces and season it with salt and pepper; set aside.
  • Sauté the aromatics. Heat the cooking oil in a large skillet set over medium-high heat. Add the diced onions to the heated oil and cook for 2 minutes. Stir in the garlic and cook for 15 seconds or just until fragrant.
  • Cook the pork. Add the diced pork to the skillet; season with brown sugar, oregano, chili powder, and cumin. Cook, stirring frequently, for about 10 minutes or until the pork is cooked through.
  • Add the orange juice and lime juice. Stir in the orange juice, then continue stirring and scraping up the browned bits from the bottom of the pan. Add the lime juice and continue to cook for 2 more minutes.
  • Finish and serve. Remove from heat. Taste for salt and pepper and adjust accordingly. Serve the pork in tacos, burritos, over rice, and/or on salads.
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Ground Turkey Lettuce Wraps

 

ingredients:

For Lettuce Wraps Sauce
  • 3 Tbsp Honey
  • 1/4 tsp Salt
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Ketchup
  • 1 tsp White Vinegar
  • 1.5 Tbsp Sriracha
  • 2 Cloves Garlic , minced/ 1/2 tsp Garlic Powder
  • 1 Tbsp Hoisin Sauce
  • 1 Tbsp Oyster Sauce
  • 1/4 Cup Chicken /Vegetable Stock
  • 1 tsp Sugar
Extra
  • 1 Cup Chicken,minced
  • 1 small Onion,chopped
  • 1 Inch Ginger,grated
  • 4 Cloves Garlic,minced
  • 2 Tbsp Vegetable /Sesame Oil
  • Sesame Seeds for garnish
  • Spring Onion,greens,chopped 
  • Red Pepper Flakes

instructions:

  1. In a bowl add the ingredients for the sauce and mix well.
  2. In a wok/pan, add oil, when it's hot, add ginger, garlic, onion, and saute till soft.
  3. Add minced chicken and stir to separate the chicken and cook evenly.
  4. Add sauce mix and mix well.
  5. Cook this till chicken is cooked well and sauce is mostly dried.
  6. Add the sesame seeds, spring onion greens, red pepper flakes.
  7. Arrange the lettuce cups/leaves and place two to three tablespoons of chicken on each leaf and serve.
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