Showing posts with label spicy food. Show all posts
Showing posts with label spicy food. Show all posts
Saturday, 25 February 2017
What is Banana Leaf Rice?
If you visit Malaysia, you must try "banana leaf rice". First, you'll need to find a southern Indian restaurant or stall at a food court that offers "banana leaf rice".
When placing your order, you may be asked if you'd like a set, which is usually a vegetarian set (steamed white rice + 2-3 helpings of vegetables/vegetarian dishes), a chicken set, a fish set or a meat set (mutton).In the photo above, I have chosen a large helping of leafy greens, half a salted egg and a delicious drumstick of curry chicken, all drenched with a ladle of dhall curry. Yum!!!
Ready to try banana leaf rice? Remember to wash your hands well because you'll enjoy it best eating with your fingers - if Jamie Oliver can do it, you can do it too :)
Monday, 1 June 2015
How to Make Kimchi
There was a Korean food fair at one of the supermarkets a while ago and in the excitement, I bought a big box of Lotte Pepero chocolate sticks and a giant pack of chilli flakes because I wanted to make my own kimchi.
Well, all the Pepero sticks have been eaten but the big pack of chilli flakes is still there with nowhere to go. Thanks to YouTube, I have these sensei who will teach me how to make Korean kimchi:
A simple, straightforward recipe with Napa cabbage, radish, apple, pear, onions, spring onions, garlic, ginger, fish sauce and 4 cups of chilli flakes:
Another interesting recipe but she made/use 10 lbs of kimchi/cabbage! Looks really yummy though when she sprinkled roasted sesame seeds over the fresh kimchi:
Most likely, I'll try this traditional kimchi recipe first since it can be eaten on its own or made into soups and etc. Plus, it's similar to the way one of my Korean students showed me how to do it years ago, without the porridge (or gruel) though :)
*Notes
- the sweet rice flour can be replaced with all purpose flour.
- Chinese flat leaf parsley and Chinese chives are optional.
- Mild kimchi - 1 cup of hot chilli flakes
- Spicy kimchi - 2 cups of hot chilli flakes
Well, all the Pepero sticks have been eaten but the big pack of chilli flakes is still there with nowhere to go. Thanks to YouTube, I have these sensei who will teach me how to make Korean kimchi:
A simple, straightforward recipe with Napa cabbage, radish, apple, pear, onions, spring onions, garlic, ginger, fish sauce and 4 cups of chilli flakes:
Another interesting recipe but she made/use 10 lbs of kimchi/cabbage! Looks really yummy though when she sprinkled roasted sesame seeds over the fresh kimchi:
Most likely, I'll try this traditional kimchi recipe first since it can be eaten on its own or made into soups and etc. Plus, it's similar to the way one of my Korean students showed me how to do it years ago, without the porridge (or gruel) though :)
*Notes
- the sweet rice flour can be replaced with all purpose flour.
- Chinese flat leaf parsley and Chinese chives are optional.
- Mild kimchi - 1 cup of hot chilli flakes
- Spicy kimchi - 2 cups of hot chilli flakes
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