Laksa With Ground Bison / Sauerkraut Rye Sandwich Bread / Baking Bread with Different Flours

Blog Post & Recipe: Laksa With Ground Bison

It was one of those day that I wanted to cook a meal that won't required a long time to cook it. You could use regular beef chuck or beef shoulder for this laksa, or you can also use poultry such as chicken, or duck.

Blog Post & Recipe: Sauerkraut Rye Sandwich Bread

If you think about it, what ever you put in a sandwich you can put into a loaf of bread. Well … Ok, maybe not meatloaf. That would not make a good bread. But, Sauerkraut is perfect. It gives the bread a sourdough flavor, without a strong sauerkraut flavor.

Blog Post & Recipe: All Flours Are Not Equal

What would happen if you ran out of bread flour but still wanted to make bread? Or the store had an awesome sale on cake flour which you were tempted to use instead? Flour is basically just flour, after all, no? There’s not much difference between Pastry and All Purpose, besides a bit more protein, right?

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.

Key Lime Pie / Nyonya Style Pumpkin & Prawn Curry / Barbacoa Beef Cheek Tacos

Blog Post & Recipe: Key Lime Pie

I like this recipe because of the lime zest in the graham cracker crust. The filling is sweet and the zest gives some bitterness to the crust and creates a very nice flavour.

Blog Post & Recipe: Nyonya Style Pumpkin and Shrimp Curry

Now, let us get back to today’s recipe. This curry turned out relatively mild as the red chilies found here are not that spicy and the sweet pumpkin did neutralize the heat a little.

Blog Post & Recipe: Cook the Book: Barbacoa Beef Cheek Tacos

For those who are unaccustomed to cheek meat, braising it for tacos does wonders to accessibility because, after all, there's really nothing all that scary about a taco (right?). But odd cuts aside, these beef cheek tacos are pretty incredible. They're marinated in a mole-esque blend of spices, chiles, coffee, and peanut butter with a deep yet mellow spiciness that permeates the cheeks beautifully.

Concept: braise beef cheeks

Tomato Sushi / Slow Cooked Sausage and Beans / Curry Laksa (Nyonya Laksa)

Blog Post & Recipe: Tomato Sushi - Yes, That's Vegetarian - Recipe

Tomatoes taste incredible with nori. I need to explore this flavor combination more. The umami in each seems to reinforce the other in a way that I find really compelling.

Blog Post & Recipe: Slow Cooked Sausage and Beans

It is best to use dried beans in casseroles or slow cooks, the tinned beans just turn to mush. When using dried beans in a slow cook dish like this , you do need to cook them before adding them to the slow cooker/casserole.

Blog Post & Recipe: Snapshots from Malaysia: How to Make Curry Laksa (Nyonya Laksa)

Like many Malaysian dishes, it starts with a blended spice paste of turmeric, galangal, lemongrass, and shrimp paste, and cooks down that blend to concentrate flavors; shrimp or chicken broth turns that thick paste to a broth, and the coconut milk is added toward the end.

Herb Roasted Eggplant / Chicken and Tofu Laksa / Cooking Quinces

Blog Post & Recipe: Simple Herb Roasted Aubergine

The flavor comes from the herbed-salt rub and the touch of compound butter when serving!

Blog Post & Recipe: Chicken and Tofu Laksa [via]

To make the laksa paste, chop the shallots, lemongrass, cloves, ginger, galangal and chillis roughly and add to a food processor. Blitz with the turmeric and vegetable oil until you have a smooth paste.

Blog Post & Recipe: Quince science

Cooking quinces is culinary magic. You start out with fruits that are yellow, hard and astringent. Three or four (or five) hours of gentle poaching later, they are fragrant, grainily soft, sweet and – most impressively – deep pink [...] I wanted to test two hypotheses: (a) that low sugar concentration in the poaching liquid reduces quince colour change, and (b) that lack of lemon juice in the poaching liquid reduces quince colour change. I was also curious about whether sugar and lemon interacted somehow

Oyster Stew / Curry Fish Head / 3 Recipes for Roast Leg of Lamb

Blog Post & Recipe: Oyster Stew Recipe

It reminds me a lot of a really good cream of mushroom soup, but with oysters instead of mushrooms.

Blog Post & Recipe: Curry Fish Head

For sure, I am going to miss this dish when I return to the United States because some of the key ingredients such as bunga kantan is not available. Furthermore, it’s impossible to find very fresh fish head to prepare this dish…

Article & Recipe & Video: Celebrity Roast

The three lamb recipes I’m proposing for your holiday table look similar and indeed are similar to one another; after all, they’re all roasted lamb legs in a Mediterranean mode. But they’re quite distinct in terms of flavor and technique: one is made with a simple if exotic dry spice rub; one is slathered with yogurt and sweet seasonings; and the third is smeared with an herb paste not unlike classic pesto.

Recipe: Yogurt-Marinated Leg of Lamb With Cardamom and Orange ... Recipe: Lamb With Herb Paste and Spinach ... Recipe: Leg of Lamb With Moroccan Spices

How to Carve a Lamb in Three Cuts

Inchi Kabin Fried Chicken / Baked Apples with Ginger Cake & Cinnamon: Poached Apples, Ginger & Anise / 8 Recipes using Mandarins

Blog Post & Recipe: Nyonya Fried Chicken Recipe (Inchi Kabin)

The main difference of Inchi Kabin compared to other fried chicken is that the chicken is usually twice-fried, so they are extremely crispy. Also, there is a special dipping sauce that goes with it, which is tangy

Article & Recipes: Nigel Slater's baked apples with ginger cake and cinnamon, and poached apples, ginger and anise recipes

Size is important if you are going to fill your apples with a sweet stuffing. The tried and trusted fillings are generally based on dried fruits: currants, raisins and chopped candied peel and often some form of nuts.

Blog Post & Recipe: Sweet Clementines: 8 Recipe Ideas for Leftover Clementines

'Clementines' meaning mandarins.

Glazed Duck with Clementine Sauce ... Smoked Salmon with Clementines ... Couscous with Clementines, Chickpeas, Olives, and Dates ... Sweet Potato Bisque with Clementines and Sage ... Clementine and Vanilla Bean Quick Bread ... Clementine Posset ... Fromage Blanc Parfaits with Citrus Fruits and Caramel Sauce ... Clementine and Poppy Seed Muffins

Summer Borscht / Malaysian Shaved Ice / Cooking With Stout

Blog Post & Recipe: Keeping My Cool

It's a cool and creamy combination of cooked fresh beets, cucumber and dill.

Summer Borscht

Blog Post & Recipe: Ice Kacang/ABC (Malaysian Shaved Ice)

Plus, everyone loves the sweet-tasting shaved ice, with numerous toppings such as red beans, creamy sweet corn, grass jelly, attap chee (palm nuts), etc. You can also add ice cream, fruits, peanuts, and/or raisins…

Article & Recipes: Pouring Stout Into the Pan Instead of the Glass

But when it comes to cooking, the best idea is to use whichever stout you most enjoy drinking — or whichever is easiest to find. The differences, apparent when you’re having a pint, are relatively subtle after being subjected to the heat of cooking.

Mushrooms with Herbs and Stout ... Grilled Thick Lamb Chops with Stout-Citrus Glaze

Bitters / Roti John / Two Ginger Recipes

Article & Recipe: Bringing Bitters Back

It’s hard to believe that a simple recipe for herbs and alcohol would leave much room for ambiguity, but developing these formulas proved that many factors contribute to top-notch bitters.

Blog Post & Recipe: Roti John

... a spiced meaty omelette cooked into a baguette. Some recipes have you cook the omelette separately and then sandwich it into the cut and toasted long bun but I prefer mine cooked in, just to stick to the more traditional preparation.

Article & Recipes: Ginger - delicious, versatile, good for health

And do try bites of pickled ginger with meat dishes - a small nibble between bites cleanses the palate in the same way it does with sushi.

Three-Ginger Salad ... Breakaway Pickled Ginger

Vanilla Bean German Pancakes with Walnut Baked Apples / Roast Chicken Provençal / Perut Ikan

Recipe: Vanilla Bean German Pancakes with Walnut Baked Apples

Maybe the effort put forth in this recipe is all for nothing -typical results could come from 1 tsp. of vanilla extract? I don't know.

Blog Post & Recipe: roast chicken provençal

Our first try is perhaps not quite Perfect, but certainly tasted excellent, on top of being simple to make, and filling the cool Sunday evening air with the resinous perfume of roasting rosemary, thyme, marjoram, fennel, and lavender. Chicken, lemon, garlic and herbs. How easy is that?

Blog Post & Recipe: Perut Ikan (Nyonya Stewed Fish Stomach with Vegetables)

All my family members love a great serving of perut ikan, or Nyonya stewed fish stomach (previously salted and preserved) with various vegetables and exotic herbs, including daun kadok (betel leaf) and bunga kantan (ginger flower). It’s a very tedious dish to make but the taste structure is so deep and complex.

Hash Browns / Chickpea Flatbread with Pork Souvlaki / Womadelaide Recipes

Article & Recipes: The Cheat: The Upper (and Lower) Crust

There are two ways to flip hash browns.

Henrietta’s Hash Browns ... Scrambled Eggs With Trout Roe

Blog Post & Recipe: Chickpea “Flatbreads” with Pork Souvlaki

I really want to focus on the chickpea flatbread. The idea for this came from an old Jamie Oliver cooking show I was watching on t.v. one afternoon. The “trick”-if you want to call it that-was placing half a can of chickpeas into the flour mixture along with a number of spices.

Recipes: Taste the World

Taste the World has introduced hungry WOMADelaideans to mouth-watering and intriguing recipes from a kaleidoscopic array of countries and cultures ... Here are some of the recipes from Taste the World 2010

BABYLON CIRCUS 'Skate Wings with Camembert Gratin' ... KAMEL EL HARRACHI 'Algerian Chorba' ... MARIEM HASSAN 'Mefrisa' ... NICKODEMUS 'Basque Stew' ... NORTEC COLLECTIVE 'Fish Taco' ... OJOS DE BRUJO 'Tortilla de Patates' ... UNIFIED GECKO 'Saksuka' ... YAMATO, THE DRUMMERS OF JAPAN 'Makizushi (Sushi Roll)' ... PUBLIC OPINION AFRO ORCHESTRA 'Ghanaian style Corned Beef & Rice' ... POH LING YEOW 'Kuih Koci with Salty Coconut Custard' ... SIMON BRYANT 'Passionfruit Marshmallow' ... KIDS COOKING 'Pasta'

Honey & Mustard Butterbeans / Vegetarian Curry Laksa / Spiced & Nutty Milk

Recipe: Baked Honey and Mustard Butterbeans

Mix the honey, mustard, a glug of olive oil and seasoning in a bowl. Add the butterbeans and toss well.

Recipe: Yotam Ottolenghi's curry laksa recipe

Make a special trip to an Asian grocer to get the ingredients for this heart- and limb-warming soup.

Recipe: Thandai-Spiced and Nutty Milk

It is made of milk, spices like cardamom, cinnamon, peppercorns, fennel, melon seeds and also mixed nuts like almonds, pistachios and cashews. There are several versions and even alcoholic ones as well.

3 Margaritas / Cocoa Powder FAQ / Mee Rebus

Recipes: It's National Margarita Day: 3 recipes to try

The links are under the photographs.

Guava margarita ... Blood orange margarita ... Grapefruit margarita

Blog Post & Recipe: Cocoa Powder FAQ: Dutch-process & natural cocoa powder

Here's some of the frequently asked questions people have about cocoa powder, and its use in recipes ...

Blog Post & Recipe: Mee Rebus

Mee rebus is one of the many noodles dishes popular in Malaysia. It is yellow noodles served with a thick spicy potato-based gravy and garnished with a hard-boiled egg, spring onions, bean sprouts, fried shallots, tau kwa (dried/ fried beancurd) and lime juice.

Sesame-Maple-Ginger Tofu / Spinach Vadai / Garlic Three Ways

Blog Post & Recipe: Sesame-Maple-Ginger Tofu

Tofu can be flavored with pretty much anything you like - something as simple as the soy sauce and sesame oil that Erin suggests, or you can get a little more fancy if you like.

Blog Post & Recipe: Not Just Vadai, but Spinach Vadai ...

Vadai is a favourite savoury snack with its origins from South India. In Malaysia, many South Indian shops sell Vadai mostly at tea time but some sell them throughout the day as well.

Blog Post & Recipe: Roasted Garlic, Three Ways

So, this post will show you how to make:

1. Roasted garlic
2. Garlic-infused oil
3. Roasted garlic compound butter

Thanksgiving / Curry Chicken / Thanksgiving

Articles & Recipes: Thanksgiving

Recipes, how-to videos, slide shows and past Thanksgiving coverage from the Dining section on the Times Topics page.

Blog Post & Recipe: Curry Chicken Recipe (Kari Ayam)

Curry chicken is made with bone-in chicken traditionally, and curry leaves are used to infuse the curry with the intense fragrance of the curry leaves. My family love eating curry chicken with nasi kunyit (turmeric sticky rice) but I will have to share that recipe in the future.

Blog Post & Recipes: Thanksgiving Ideas

Though the turkey is the star of the show, I find that I spend more time thinking up what to do for sides and without great sides the turkey gets kind of lonely. A great Thanksgiving dinner is of course topped off with a great dessert and for a holiday meal it is acceptable t go all out!

Cooking Secrets. Weave Palm Leaf Baskets. Peanut Butter: Still Inspirational.

Metafilter Post: I love you, fresh egg

What cooking secrets take your food to the almost-pro level? [...] What practices or ingredients do you use to elevate your cooking?

Blog Post: Malaysia: How to Weave Ketupat Basket for Satay Rice

A lovely palm leaf basket for cooking and serving satay rice. To make your own, follow the pictures below. Click to enlarge the thumbnails. Expert video instructions can be found here.

Twirl 1-metre strips of palm leaves around the left and right hands to give 3 loops on each hand ...

Blog Post: Ingredient Spotlight: What Can You Do With Peanut Butter?

The Kitchn is inspired by Mark Bittman's New York Times post of a few days ago.

Peanut butter is essentially a building block. Warmed slightly, peanut butter gets gooey and we can mix in a lot of other ingredients to change its flavor profile. Add a little liquid like chicken stock or milk, and we can thin it out into a sauce that will add a peanuty note to an entire dish [...] We'd like to find even more ways to use peanut butter in our cooking. What do you suggest?

Five-Spice Pork Roll. Mango Lassi. Greek Nachos.

Blog Post & Recipe: Loh Bak Recipe (Five-Spice Pork Roll)

Loh bak is made with marinated pork in Chinese five-spice powder and then rolled up with bean curd skin (soy bean skin).

Blog Post & Recipe: Mango Lassi Recipe

Here is my easy mango lassi recipe that is totally painless to prepare. I use honey instead of sugar and that really does the trick for me!

Article & Recipe & Video: Behold, the Greek Nacho (via Not Without Salt, where the blogger supplies a recipe for whole wheat pita bread to use in place of nacho chips).

I’m [...] substituting like mad to create what you might call Greek-style nachos. In doing so, I hope to liberate the entire concept and take it in a few different directions.

My nachos go like this: pita triangles toasted with olive oil; a sauce of feta and yogurt, spiked with mint and lemon; a topping of ground lamb with onion and cumin; and a garnish of tomatoes, cucumbers and olives. The whole thing takes maybe a half-hour ...

Ipoh Bean Sprout Chicken. Asparagus. Re-Use Yoghurt Containers.

Blog Post: Quick Tip: Five Ways to Re-Use Yogurt Containers

1. Freezer Containers ... 2. Bulk Bin Containers ... 3. Spice Storage ... 4. "To Go" Containers ... 5. Container Gardening ...

Article & Recipes: The best spears of your life

There's nothing mysterious about cooking the perfect fresh asparagus. Just boil it in shallow water like any other vegetable, says Nigel Slater.

A tart of asparagus and tarragon ... Warm asparagus with melted cheese ... Baked asparagus with pancetta.

Blog Post & Recipe: Ipoh Bean Sprout Chicken

This is a very simple dish to prepare, all you need is patience. The chicken ... is poached in a water bath then quickly dunk into cold water to stop the cooking process to retain its juicy smoothness texture. As for the bean sprout, it will only need to be blanched no more than 10 seconds, then drizzle with sesame oil and soy sauce, and a smidge of white pepper for bit of kick ...

Blood

Recipe: Black Pudding

Ingredients

1 litre blood of wild boar
oxtails
300g fat wild boar, cubed
1.5 large onions, diced
300g oatmeal, soaked
1 tbsp paprika
1 tbsp butter

Recipes: Sangue di Maiale

Two regional Italian recipes for pork-blood pudding.

TIPS FOR WORKING WITH PORK BLOOD
1. Gather the blood as it drains from the slashed throat of the pig.
2. Stir continually while the blood drains. This is to avoid clots. Clots affect the texture of the finished product which you want as smooth as a dense pudding.
3. It is preferred to use the traditional method of pig slaughter to gather blood. If you can't and have obtained blood from a slaughter house then be sure to strain it, before cooking.

… Sangieri di San Fili ... Sangguinaccio Cheitin

Article & Recipe: Boudin Noir

Follow the links in the article to find the recipes.

Boudin noir — blood sausage — is one of France’s oldest charcuterie preparations. It’s part of a sausage making tradition in France that has lasted well over 2000 years. “There is evidence of the activities of the lardarius, the Gaulish charcutier, in a number of bas-reliefs and inscriptions found at Narbone, Bordeaux and Cologne, and at Rheims, where a bas-relief shows two of these specialists at work…. All the items of charcuterie shown in the relief are easily identifiable: [blood sausages], strings of sausage, joints of pork, pig’s heads.” Although the raising and subsequent slaughter of the family pig was common in the French provinces up to the Second World War, today few families in the countryside raise their own pigs …

…

Boudin Noir … Boudin Grillé en Compote de Pommes Citronnée et Fruits Secs … Émincé de Boudin Noir aux Pommes … Tarte au Boudin Noir et aux Deux Pommes … Bouchées Croustillantes au Boudin Noir … Feuilletés aux Pomme et Boudin … Crème de Boudin Noir

Recipes: Food that does not taste like chicken

A collection of blood recipes, some of them sausage.

BLOOD SAUSAGE OR BLACK PUDDING … NAVAJO BLOOD SAUSAGE … WORSPE BLOED … BLOOD PANCAKES (VERIOHUKAISET) … BLOOD BREAD … SANGUINACCIO DOLCE … TIếT CANH (RAW BLOOD SOUP) … PENANG CURRY MEE … DINUGUAN … SAKSANG (PORK BITS WITH HOT SAUCE) … CZERNINA … CABIDELA … SWARTSOPPA … CANARD AU SANG

Pumpkin and tomato laksa

Blog post: Pumpkin and tomato laksa.

Overcooking the pumpkin caused it to merge with the broth making it thick and orangey but it didn't affect it's taste as it was still fantastic. You can't see the noodles as they're underneath so at one glance you'll think this is roast pumpkin soup served with cherry tomatoes topped with a sprinkling of coriander and mint leaves!