David Chang is a genius. I have tried quite a few of his recipes from his Momofuku cookbook and they were heavenly. The technique of how to slowly poach eggs is one that I will always use, and his ginger and scallion sauce is the ‘mother sauce’ as he calls it. One of my dreams…
Tag: food
Rendang Ayam Pah (Pah’s Chicken Rendang)
It was Raya earlier this month, and as usual, with Raya comes ‘all the food from home that I miss’. Chicken Rendang is chicken simmered in coconut milk with spices. It takes a long time to cook, but oh my its worth the wait. It smells heavenly and the coconut, lemongrass and ginger infused chicken…
Simple Sambal Chilli Paste
This is simple, really. A simple sambal paste that you will use for cooking. It’s simple (if you use the food processor), but I am a big fan of pounding the chillies in the lesung (pestle and mortar). It’s quite cathartic, and you get an amazing red paste of . I usually add more ingredients…
Cucur Ikan Bilis (Fishy Fritters)
Cucur, which means fritters in Malay, is one of those ‘easy to make with essential store cupboard staples’ snacks that I always make, with variations. Add small prawns to the basic batter and it becomes cucur udang, add ikan bilis and it becomes cucur ikan bilis, or with extra onions/shallots and spring onions (vegetarian option!)…
Sugo alla Puttanesca
The Puttanesca pasta sauce is a tasty mix of tangy, salty and spicy hot flavours. Puttanesca literally means ‘whore’ and Sugo alla Puttanesca means ‘Whore’s style Sauce’. Although the origin of the name may not be as ‘sinful’ as you think. From Wikipedia: According to Annarita Cuomo, writer for Il Golfo, a daily newspaper serving the…
Homemade Spicy Chilli Sauce
I was told once by a Greek friend that the reason I cannot donate blood in Greece (long story on the why.) is because that my veins are filled with chilli sauce. I live on spicy food. I LOVE spicy food. And I add chilli sauce (or Tabasco, sliced chillies, dried chilli flakes, chilli oil –…
Summer Bean Black-Eyed Peas Soup
Its summer, and you’re having soup? You’d be surprised, this is quite refreshing and its a favourite with George. You can prepare it beforehand, refrigerate and reheat it later, too. (which is what I usually do.) There are winter versions of this soup which is heavily flavoured with celeriac and carrots but this is a…
Lemon Kolios (Atlantic Chub Mackerel)
‘Tis the season for Kolios, sha la la la la la la la. The months of July and August will yield the best catch of this fish, known as the Atlantic Chub Mackerel. It is a rather meaty fish, as all mackerels are, and its healthy too – an oily fish, it is a rich…
Raya Cookies: Kourabiedes-inspired Walnut Butter Snowballs.
It is going to be Raya (Eid) in a few days in Malaysia, and during the fasting month, people bake cookies and elaborate recipes of yore come out. People always have several types of biscuits, cookies, cakes and other festive foods around the house because people are always coming to visit. I have several favourites,…
Miso-Glazed Grilled Kolios (Atlantic Chub Mackerel)
I love Miso. It adds a different sort of taste to the dish, from what I can understand is this ‘5th taste’ called umami. What is Miso, and what is umami? Miso is a traditional Japanese seasoning that is made of fermented soybeans. In comes in a paste form, and you can buy them from…
Easy Beef Kokkinisto (Beef in Tomato Stew)
I love kokkinisto (which means ‘reddened’ in Greek). Its so easy to make, extremely tasty and it goes a long way. There is only 2 of us at home and this food always lasts us for 2 days. This stew is usually eaten with a type of pasta rice called kritharaki or hilopites (small squares…
Fried Ikan Bilis (Fried Anchovies)
Ikan bilis are dried anchovies, small ones and fried crisp. In the picture above, I have bought the smallest one I can find, because I like the crunchy texture these give. It’s a versatile fish, you can use it in a variety of ways. They are great as a snack – I rarely fry a…
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