Mapo Tofu / Kurdish Kibbeh / Cashew Nut Curry

Blog Post & Recipe: Mapo Tofu

Fortunately, mapo doufu also very easy to make at home. The recipe I’ve developed after countless times of making mapo tofu has a hearty chili sauce perfumed with sesame.

Blog Post & Recipe & Video: Kurdish (Assyrian) kibbeh (Kuttelk) and Kurdish kibbeh (video)

This kibbeh is absolutely delicious and has two marked advantages: One, it is boiled and not fried. Two, it is easier to shape than our traditional Lebanese kibbeh. The shell is composed of fine bulgur and semolina flour

Blog Post & Recipe: cashew nut curry

These nuts become mealy in the best way possible, retaining some body but mostly adding just-enough-but-not-too-much contrast in texture when scooped up with a spoonful of rice. And a ton of flavour too--this is a distinct but subtle curry, it's rich and perfect with biryani or roti, or bread, actually.

Sweet Potato US Biscuits with Ham, Mustard, & Honey / Iced Eggnog / Spicy Sour Curry with Seabass & Mixed Veggies

Recipe: Sweet Potato Biscuits with Ham, Mustard, and Honey

Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.

Blog Post & Recipe: iced eggnog

Refrigerate overnight before serving and serve on ice (if you are in the hot summer like we are) with a generous grating of fresh nutmeg.

Blog Post & Recipe: spicy sour curry with seabass and mixed veggies

This recipe is for sour curry form central of Thailand. There is another version of sour curry or in another name called "yellow curry" which is from southern of Thailand. The flavour is bold, more spicy and more sour. I will post a recipe later.

Britta’s Glogg / Claypot Cari with Sweet Potato, Tofu & Winter Greens / Renkon no Sunomono (Marinated Lotus Root)

Blog Post & Recipe: Britta’s Glogg

Britta’s glogg couldn’t be simpler. Her family served it garnished with toasted almonds and raisins

Recipe: The new vegetarian: claypot cari with sweet potato, tofu and winter greens recipe

This Saigonese curry relies on a sweet, mild Indian curry powder; the most authentic is found in Vietnamese shops, labelled 'Indian curry powder'.

Blog Post & Recipe: Renkon no Sunomono (Marinated Lotus Root)

This is a simple dish to prepare. All you have to do is peel a piece of lotus root and slice it into thin slices. Then blanch the slices briefly in boiling water and toss them in a simple marinade made of rice wine vinegar, sugar, and salt.

Green Papaya Salad (Som Tam) / Agedashi Tofu / Mussaman beef curry

Blog Post & Recipe: Green Papaya Salad (Som Tam)

Som Tam is the epitome of the perfect blends of hot, sour, salty, and sweet—the iconic tastes of Thai cuisine.

Blog Post & Recipe: just back from japan

It’s a tender, silky tofu with a crisp fried coating in a small pool of dashi-based broth. There would be grated ginger, daikon radish, and bonito flakes served on top.

Recipe: agedashi tofu

Blog Post & Recipe: Mussaman beef curry

The preparation began with a method I’ve never come across before: an initial two hour cooking of the meat with just coconut milk, cinnamon bark and black cardamom, the last of which lent a smoky, almost funky aroma. The fattiness of the coconut milk kept the meat moist, while the liquid reduced and took on a nutty flavour and hue. With about 45 minutes to go, cubed potatoes, fish sauce, tamarind, palm sugar and a curry paste were added.

Quick Mao Pao Tofu / Roasted Turnips with Olive Oil & Rosemary / Goat Curry

Blog Post & Recipe: Quick Mao Pao Tofu

I prepared it for dinner this past Sunday and had it on the table and ready to eat within 15 minutes.

Blog Post & Recipe: Roasted Turnips with Olive Oil and Rosemary

Very easy to prepare, and turnips peel much easier than most root vegetables. The smaller the turnip, the more tender. I add the rosemary in stages throughout the roasting process to layer the flavors.

Recipe: Sunday Supper: Goat Curry

Anyone who likes lamb should love goat; the flavor is similar, but with a little more character. The inherent toughness of the meat lends itself well to long, slow cooking, and the strong flavor of the meat can stand up to the assertive curry and chili seasoning in this dish.

Make The Perfect Grilled Cheese Sandwich + Top 10 Grilled Cheese Sandwiches / Seafood Curry Laksa / Beef Stew with Gremolata

Blog Post & Recipe: How to Make The Perfect Grilled Cheese Sandwich and Top 10 Grilled Cheese Sandwiches

Since I have picked up a few tricks along the way, I thought that it was about time that I shared them with you.

Blog Post & Recipe: Seafood Curry Laksa [via]

Laksa can be categorized into two types which is Curry and Asam, they are both soup based dishes but the difference is that the Curry is made out of coconut milk while the Asam comes from the extract of some sour fruit like tamarind.

Blog Post & Recipe: beef stew with gremolata

Now don’t get all uppity about gremolata because it’s simply a fancy word for some freshly chopped herbs, lemon zest, sea salt and a small drizzle of olive oil. It seems humble enough, but when scattered over top the hot bowl of stew, it releases some seriously delicious scents and flavours.

Baigan Bharta (Punjabi Eggplant Curry) / White Bean & Red Curry Soup in Coconut Milk / Roasted Lemon Chutney

Blog Post & Recipe: Baigan Bharta (Punjabi Eggplant Curry): Virtue Out of Necessity

The recipe below – baigan bhartha – makes use of eggplant’s previously unappreciated attribute of being able to bind a sauce. Like its nightshade cousin the tomato, eggplant seems as comfortable in this role as any other we’ve tried with it. The smoky flavor gained through roasting is quite startling

Blog Post & Recipe: White Bean and Red Curry Soup in Coconut Milk - An MLLA Guest Post from Courtney of Coco Cooks

To achieve the creaminess I adore in chowders and bisques, I knew there would be coconut milk as a base. I then got to thinking of my beloved Thai soups and decided red curry would add the heat. The richness and fullness would come from white cannellini beans pureed to give structure. And the finish, influenced by the Thai culture again, would be squirt of lime and cilantro finished with drops of red chili oil.

Blog Post & Recipe: Roasted Lemon Chutney Recipe

I slathered the chutney on thick slabs of toasted bread with a good amount of whipped goat cheese - that's what you see in the photos. But really, there are so many other things you can do with it. A couple ideas: a dollop stirred into brown rice, chopped sauteed spinach, topped with a fried/poached egg and a touch of soy sauce. Or incorporated into a hot pasta bowl. Or, inside a savory crepe. Or, tossed with hot roasted potatoes, or baked potatoes. You get the idea.

Japanese Curry Pot Pie / Asian Stock / Cook Trepang

Blog Post & Recipe: Japanese Curry Pot Pie: Asian Comfort Food

I started to think of my favorite curries and what could possibly make for a good filling — Indonesian beef rendang and Singaporean chicken curry top the list. But I also have a great love for slightly sweet Japanese curries.

Blog Post & Recipe: Asian Stock, the broth that keeps on giving

You can add a cup of this particular recipe to your stir-frys, you can substitute it for water in cooking rice (do this, pop the rice into your fridge & use it the following morning for a garlic-fried rice topped with a poached egg & a side of breakfast meat- delish), really the possibilities are endless.

Blog Post & Recipe: Slugs from the Sea

In Asia, trepang is an enormously important food, and has been so since ancient times. A large part of its success is due to the fact that the flesh lends itself very well to preservation by drying. The following instructions, from The Animal Food Resources of Different Nations (1885), by Peter Lund Smith, explain what the cook then does with the dried product

Beetroot, Peach & Radicchio Salad + Artichoke & Silverbeet Risotto / Panang Curry with Beef / China Chilo

Blog Post & Recipe: Passionate by design

Red salad (beetroot, peach and radicchio) ... Artichoke and silverbeet risotto

Blog Post & Recipe: Panang Curry with Beef | แกงพะแนงเนื้อ

I followed the general protocol for most Thai curries - heat the thicker part of the coconut milk over medium heat until it just starts to bubble and separate, add the curry paste, cook the meat, add more coconut milk and/or water, and adjust the seasonings.

Blog Post & Recipe: China Chilo

In The Spirit of Cookery: A Popular Treatise on the History, Science, Practical, Ethical and Medical Import of Culinary Art, (1895) by J.L.W. Thudicum, this was described as “a ragout of green peas and mutton, stewed with some onions, lettuce, butter and spices, to be served with rice boiled in broth and moistened with butter. This is a most excellent dish, and is most conveniently eaten with a dessertspoon.’

Garlic Dill Pickles / Caramelised Onion Flatbread / Thai Green Curry

Blog Post & Recipe: In a Pickle: How to Make Garlic Dill Pickles

Homemade pickles aren't complicated, but there are a few things you should know before getting started.

5 Things to Know Before Pickling ... The Recipe

Blog Post & Recipe: De Scott Evans -- Caramelized Onion Flatbread

Cover the pastry with the onion mixture and slide into the oven for about 15 minutes until the pastry is fully cooked and the top is golden. Remove from the oven, cut into squares and scatter the fresh marjoram leaves over the top of the flatbread.

Blog Post & Recipe: Thai Green Curry

When you’re shopping for your herbs, there are a few classics to look out for, but this recipe is really open to anything fresh and green. I picked out the best looking stuff at the market and ended up with basil, coriander, lemongrass, scallion, and jalapeno. Like most Thai curries, this one also has ginger, garlic, coriander seed, and black pepper. I’ve also added a little fennel seed to bring out the bright fresh flavor of the greens. For me this dish is all about the sauce, so I like to use steamed jasmine rice, and vegetables with a subtle flavor that won’t overwhelm the herbs

The Perfect Guacamole / Heather Beer / Paneer Butter Masala

Blog Post & Recipe: The Perfect Guacamole

All it takes to make The Perfect Guacamole is a few fresh ingredients and some simple guidelines.

Blog Post & Recipe: How to make Viking heather beer

I asked him if he could come up with an easy recipe using wild plants. He describes the recipe he sent me as a "metheglin" (a honey wine flavoured with herbs or spices) though I would suggest it is a honey beer, albeit one quite unrelated to the modern honey beers that contain very little honey indeed.

Blog Post & Recipe: Paneer Butter Masala – Restaurant style

Paneer is a fresh cheese made of milk and lemon juice. Very easy to make and super delicious.You can make it fresh and use it the same day. Paneer is such a versatile ingredient that you can prepare your entire meal out of it. One of the most popular curries of Paneer is Paneer butter masala. It is cooked in a rich buttery onion-tomato gravy and flavored with bitter fenugreek leaves.

Vintage Recipes / Green Curry Fried Rice / How to Store Vegetables/Fruit Without Plastic

Blog Post & Recipes: Vintage Recipes

BOLOGNA CUPS WITH PEAS

Blog Post & Recipe: Green Curry Fried Rice | ข้าวผัดแกงเขียวหวานไก่

It's made in a very similar manner to green curry, starting with a good quality curry paste and coconut milk and then letting the other ingredients simmer in this fragrant sauce. The wonderful thing about green curry fried rice, though, is that the rice actually soaks up all of this sauce so that every bite you take is infused with rich, spicy green curry.

Article: How to Store Vegetables/Fruit Without Plastic [ via ]

How to Store Vegetables without Plastic
Always remove any tight bands from your vegetables or at least loosen them to allow them to breathe.
Artichokes‐ place in an airtight container sealed, with light moisture.
Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.
Arugula‐ arugula, like lettuce, should not stay wet!
... etc etc

Asparagus & Lemon Quinoa Risotto / Chai Iced Tea / Coconut Green Curry Mussels / Ox Tongue Fritters & Green Sauce

Blog Post & Recipe: Asparagus & Lemon Quinoa Risotto

My favorite, lazy way to make quinoa is to throw in some peas and soy sauce. But this time, I was curious how it would work as a risotto. The answer: quite well!

Blog Post & Recipe: Chai Iced Tea

It’s spicy, has a good amount of caffeine (due to the black tea), is milky and sweet, and most important, it’s cold. The sweetened condensed milk is major. If you don’t have a can in your cupboard, and don’t want to buy one, then milk and sugar are totally a workable substitute.

Blog Post & Recipe: coconut green curry mussels

We prep the ingredients (together!) with Andrew picking the mussels over to discard the open or cracked ones. Then he gives them a good rinse and peels a knob of ginger. I busy myself with the lemongrass, the garlic, lime juice, and cilantro. We drop a nob of butter in the pot, and let it melt and get foamy before we bloom the aromatics, stir in coconut milk and curry paste, and add the mussels.

Blog Post & Recipe: tongue and groovy: ox tongue fritters and green sauce (the post includes a link to Hugh Fearnley-Whittingstall's ox tongue, oxtail and pigs' cheek recipes)

First, buy a salted ox tongue from your butcher. It should look like the photo above. You might want to leave it to rinse in cold water for a while before you get properly started - or, if you've got a nice butcher, s/he might have done that for you. Then, cover the tongue with water (you'll need a BIG pan), bring it to the boil, bubble it away for a couple of hours with a few tasty bits and pieces, such as these ...

Multiple Porridges / Brown Butter Apple Skillet / Goat Meat with Okra

Blog Posts & Recipes: oatmeal project

eating oatmeal everyday for 28 days [hopefully we won't get bored]

Blog Post & Recipe: Banjo / pottery / knot / apple

There's something naughty about an apple pie without a crust. It feels like cheating.

Brown Butter Apple Skillet

Blog Post & Recipe: Korma Curry Recipe: Goat Meat with Okra

To certain people, goat meat can have a strong taste, but I find that the meat at my local Indian market tastes wonderful and is very tender. Okra has a bad reputation as well due to its texture once boiled. I personally love this dish and could eat it by the pound, dipping rotis (Indian flat bread) in the spicy gravy sauce.

Sweet Potato Biscuits / Pumpkin, Chickpea and Lemongrass Curry / Goat Brain Fritters

Blog Post & Recipe: Sweet Potato Biscuits

The longest of the prep is making the sweet potato puree. I peeled and cubed mine, boiled until fork-tender, then pureed them in a food processor until smooth and velvety.

Blog Post & Recipe: Easy Pumpkin, Chickpea and Lemongrass Curry [via]

The beauty of this is you can throw in whatever you like in the curry; your favourite meat, veges or whatever you have sitting in the bottom of your fridge that isn’t sadly limp (for me, it was time to use up my dried chickpeas!).

Blog Post & Recipe: Bheja Fry - Goat Brain Fritters [via]

Preparing brains is much like preparing sweetbreads , which I've served many times in the French restaurants I've worked in. You rinse the brains in cold water for about an hour to eliminate excess blood, then poach in a court bouillon with a few tablespoons of vinegar for about 30 minutes. For bheja fry I used ginger garlic cumin and turmeric in the court bouillon as well as the standard onion, celery, and carrot.

Missi Roti / Rogan Josh / 10 Quesadillas

Blog Post & Recipe: Garam Masala Tuesdays: Missi Roti [via]

Naan takes the cake among foreigners but try this unleavened Indian flat bread made on a hot iron plate (tawa) from whole grain wheat and legume (chickpea) and you might change your likes. Plus, for the health nuts, its more nutritious than traditional Naan as gram flour is high in protein and iron.

Blog Post & Recipe: Rogan josh, or, Kashmiri lamb curry — a sinfully delicious blend of very fragrant spices and flavors

Traditionally the dish is prepared in ghee, Indian clarified butter, with the spices fried in fat to awaken flavors and infuse the fat with the essence before adding other ingredients. Yogurt, the foundation of the sauce, gives a lovely tang together with the tomato. Almond adds texture, flavor and also thickens the sauce.

Recipes: Quick n' Easy: 10 Ways to Make a Great Quesadilla Tonight

Quesadillas with Chicken Sausage and Roasted Vegetables ... Kimchi and Avocado Quesadillas ... Unda-Style Quesadillas ... Potato, Greens, and Goat Cheese Quesadilla ... Grilled Chicken and Pineapple Quesadillas ... Tandoori Quesadillas ... Squash Blossom Quesadillas ... Cheese and Hominy Quesadillas ... Caramelized Onion and Steak Quesadillas ... Pear, Brie, and Honey Quesadilla

Thai Green Curry Paste & Tilapia Baked in Thai Green Curry / Korma Chicken Curry / Collared Beef

Blog Post & Recipe: Thai Green Curry Paste (The blogger goes on to post a recipe for Tilapia Baked in Thai Green Curry)

Thai curry pastes freeze well so I like to divide the curry paste into several 2 tablespoon portions and freeze them and that way whenever I fell like a Thai curry I can just pull one out of the freezer and be ready to go.

Blog Post & Recipe: Korma Chicken Curry Recipe {via]

Instead of coconut milk, you can also use natural yoghurt as the cream in this curry - the recipe I adapted this dish from suggests the addition of some fresh lime juice to thick coconut milk which results in your very own coconut yoghurt which was extremely delicious I must say.

Blog Post & Recipe: Old English Beef

Simply put, it is a thin piece of flank steak, tightly rolled up, wrapped in cheesecloth, tied tightly, and simmered for hours in a broth of water infused with fragrant spices. After this, the meat, encased in its cheesecloth shroud, is removed from its bath and transferred to the refrigerator, where it is pressed with a heavy weight until it compresses and chills

COLLARED BEEF

Ginger Tofu with Bok Choy / Fermented Refrigerator Pickles / Thai Green Curry with Vegetables & Tofu

Blog Post & Recipe: Ginger Tofu with Pak Choi [via]

Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.

Blog Post & Recipe: Cookin' It Old School

There’s just something about taking a vegetable or a fresh crisp piece of fruit, stuffing it in a jar and boiling the hell out of it that just makes my heart sing.

Fermented Refrigerator Pickles

Blog Post & Recipe: Thai Green Curry with Vegetables and Tofu. (The blogger goes on to post a recipe for Green Curry Tofu Cakes)

Look for a green curry paste without fish sauce in your supermarket or Asian grocery store. But if you do have access to the ingredients and a little extra time, you’ll be surprised how quickly you can make your own curry paste, which will keep in the fridge for a couple of weeks or in the freezer for 6 months.

Beetroot Orzotto / Smoked Eggplant Curry / Dragonfruit

Blog Post & Recipe: Beetroot orzotto

This is a hearty autumn dish on its own or a nice alternative to serve as a side dish to fish or meat. You could also pair it with a couple of soft boiled or poached eggs or creamy goat cheese or feta.

Blog Post & Recipe: Smoked Eggplant Curry

This is the easiest method to smoke something ... He makes a chicken curry and then smokes it by placing a bowl with a smoking hot piece of charcoal in the curry. The smoke gets into the curry, making it all smoky and wonderful. I’ve adapted Sanjeev Kapoor’s smoked chicken curry by using eggplant

Blog Post: How Does Your Dragon Fruit Grow?

With crisp, watery white flesh dotted with crunchy black seeds, it's somewhere between a kiwifruit and a watermelon in texture, but with a much more subtle flavor than either. Faintly sweet, with a floral aroma, they're very refreshing and one of the best ways to finish a meal or cleanse your palate between bites of rich foods.

A Tasty Liver Recipe / 5 Thai Recipes / Quiche Lorraine

Blog Post & Recipe: Tasty Liver Recipe - كبده بدبس الرمان و الكزبره

Wash the fresh Liver with water and drain. Add white vinegar to it, mix well. This step is done to get rid of any unpleasant odor.

Article & Recipes: Sweet And Spicy Flavors Of Northern Thailand

Working my way through each recipe, I found myself adding similar ingredients each time: oyster sauce, fish sauce, chili, coconut sugar and lime.

Get recipes for Kao Soi (Noodle Curry), Spicy Papaya Salad, Pad Thai (Thai Fried Noodles), Stir-Fried Chicken With Basil Leaves, and Massaman Curry.

Blog Post & Recipe: How to cook perfect quiche lorraine

The Good Food recipe also commits the dreadful sin of including cheese in its filling – to be fair, this is a foodie shibboleth with some legs, if Elizabeth David was able to observe back in 1960, that, although Parisian and English cooks often add Gruyère, "Lorrainers will tell you that this is not the true quiche lorraine, whose history goes back at least as far as the sixteenth century."