Blog Post & Recipe: Mushroom Udon Noodles
I love thick, chewy udon noodles and the two kinds of mushrooms add another layer of chew to the dish. They are lightly seasoned with ginger, garlic, soy and sesame.
Blog Post & Video: Video: Atsushi's Way to Wash Rice Perfectly
Grains of rice need to absorb just the right amount of moisture before cooking so they can steam properly (humidity is how heat travels in foods) -- so washing the rice is key.
Blog Post & Recipe: Soto Medan
The soup is simple coconut milk-based soup, cook with spice paste and serve with condiments. Spices used that gives it the vibrant yellowish hue is fresh turmeric root paste. Almost all of fresh and dried spices found and grown in our region is used in the soup. The condiments are shredded chicken meat, bean sprouts, glass noodles and perkedel (potato patties). The soup is served warm with all these, sprinkled with shallot flakes, chopped spring onions and Chinese celery and liberally dosed with kecap manis (sweet soy sauce).
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