This chicken pasanda curry is creamy and tart from yoghurt and fragrant with cumin and coriander. It is one of the milder and simpler Indian chicken curry recipes and a real treat for all the family!
Homemade Flakies with raspberry compote & vanilla cream - a nostalgic tribute to the Vachon Flakie, one of my very favourite snack cake treats as a kid.
A simple but delicious Vegetarian Greek appetizer. Puff Pastry filled with Feta Cheese, baked until golden brown!
Sabrina Ghayour’s full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices. They are best served with flatbreads and natural yogurt.
Dolmeh Felfel (Persian Stuffed Bell peppers) - a traditional dish of rice, herbs and meat stuffed into bell peppers and slow-cooked with spices to form a fragrant, delicious meal.
These mini plum tarts are super simple to make and come together in less than 30 minutes. They can also be made vegan friendly and refined sugar free by using the alternative options. Feel free to use another fruit instead of plums—peaches, nectarines, berries, etc.
The other day I was asking hubby in the morning what he wanted for dinner. And his reply was "...the Korean fried chicken that you cooked, quite nice...". Then I recalled I was supposed to try the other spicy version, the Yangnyeom-tongdak 양념통닭! I think this Korean spicy fried chicken is quite popular among the youngsters in Singapore now? I've heard about brands like Ne Ne Chicken, 4 Fingers Chicken, Woori Nara selling these infamous wings, whether spicy or non-spicy version. Did KFC (as in the fast food KFC not Korean Fried Chicken in short) also come out with something similar as well? Oh well, I've not tried any of those so I can't comment on how they taste like. But I can declare for sure, this Yangnyeom-tongdak that I made was freaking delicious, literally finger-licking good! I couldn't stop raving about it to the hubby in the afternoon when I was doing a test batch. He too, said it was very good after trying it in the evening. He couldn't decide whether he liked this one better or the Dakgangjeong better. For me, this Yangnyeom-tongdak is the clear winner, because of my favourite magic sauce of the moment, Gochujang! The chicken wings were crispy, crunchy, sticky, spicy, tangy and sweet, and the addition of chopped walnuts, almonds and sesame seeds added a nutty aroma to the wings. It's hard to describe how tasty it was, you have to try it yourself! Basically the method of cooking is similar to Dakgangjeong, double-frying the wings to make them extra crunchy and then tossing the wings with special sauce. Yangnyeom-tongdak used more ingredients to make the sauce and slightly more work, but the effort was totally worth it. I adapted the recipe a little, instead of strawberry jam in the original recipe, I used pomegranate molasses and yuzu jam as these are the only jam I have at home. I also used brown sugar instead of white sugar. Go ahead, give it a try! Hope you will enjoy it as much as I did! Korea Spicy Fried Chicken (Yangnyeom-tongdak 양념통닭) (recipe adapted from Beyond Kimchee) Ingredients 500g chicken wings (about 6-7 pieces, separate into 12-14 drumlets and winglets) 1/2 tbsp rice wine 1/4 tsp fresh ginger, grated Pinch of salt and pepper Potato starch or corn starch Vegetable oil for frying Handful of chopped walnut/almond and sesame seeds, lightly toasted Sauce 1/4 large onion or 1/2 small onion 1 clove garlic 1/2 tsp fresh ginger, grated 2 tbsp Korean chilli paste Gochujang 1 tbsp soy sauce 1 tbsp ketchup 1 tbsp rice wine 3 tsp brown sugar 1 tsp pomegranate molasses 1 tsp yuzu jam 1 tsp white vinegar 1 tbsp rice syrup Steps Season the chicken pieces with rice wine, ginger, salt and pepper. Set aside. Puree onion, garlic and ginger using blender or mortar and pestle. In a saucepan, add puree and sauce ingredients, mix well. Heat saucepan to medium heat, and bring the sauce to boil. Reduce to low heat and let simmer for 3-4 mins. The sauce will thicken slightly. Set aside. Coat the chicken pieces with potato starch. Make sure each piece is well coated. Heat oil in pot in medium heat. Once oil is hot, fry the chicken pieces until lightly golden. Remove and drain on paper towel. Turn up the heat to medium high and fry the chicken pieces again for another 2-3 mins, or until they look golden brown and feel crunchy (press using tongs). Drain on paper towel. Place all the chicken pieces, chopped nuts and sesame seeds in the pot of sauce and toss well to coat evenly. Best serve hot. I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.
The key to a perfect Persian pilaf is cooking the rice until it’s lightly spiced and fluffy then adding fresh herbs, pomegranate, raisins and chicken. Don’t forget to serve everyone some of the crust on the bottom – that’s the best bit!
What better way to make this tropical dish vegan than with tofu, and what better time to do it than now! Complete with a savory marinade and a sweet and spicy coconut cream sauce, this satisfying main tastes just like a beach vacation. And couldn’t we all use one of those right about now?
An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!
This langoustine recipe from Phil Carnegie brings out the best in langoustine as this dish includes chorizo, haricot beans and white wine
The Biggest Fattest Fluffiest Popover Recipe is SO easy! Just a few pantry staples and a really great pan turn out the biggest, fattest, fluffiest popovers ever!
Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe!
Can you believe it? I’m hosting this months Baker’s Challenge!! For my turn as hostess extraordinaire, I have chosen the gorgeous Neapolitan pastry, sfogliatelle. You might recognize th…
Two very irresistible and frothy iced coffee drinks are compared. Learn how to make Dalgona coffee and Greek frappe, and learn the differences
Buttery brioche dough rolled up with sweetened cream cheese and homemade blueberry preserves.
These delicious Portuguese morsels of savoury pastry are full of shrimp and flavour. Call them an appetizer... or a main course... make them now!
A coconut yogurt farina cake soaked in simple syrup and decorated with nuts
*Deep purple plums baked into flaky homemade puff pastry are glazed with a cinnamon and vanilla spiced wine syrup in this seasonal and warming Spiced Wine + Plum Tarte Tatin. This blog is becoming something of a confessional, I’m realizing. So for today’s installment of “what weird tidbit of random (although highly applicable) information does...Read More »
Pan-fried scallops are given an elegant treatment with peas and cumin foam in this remarkable scallops recipe by award-winning chef, Chris Horridge.
283 salad types and varieties. Learn how to prepare and cook them with the authentic recipes. Where to eat? Recommended traditional restaurants serving the best salads.
Here is an easy byrek recipe to make from your own kitchen! Byrek is a delicious, pastry snack common in Albania and across the Balkans.
This chicken pasanda curry is creamy and tart from yoghurt and fragrant with cumin and coriander. It is one of the milder and simpler Indian chicken curry recipes and a real treat for all the family!
Makes 12-15 Hand Pies
Braised Veal Cheeks with Cocoa Sauce
A healthier WW recipe for Paprika grilled chicken ready in just 10. Get the Points value plus browse 5,000 other delicious recipes today!
A slightly sweet, spicy, and delicious sauteed ground Portuguese Chourico Sandwich recipe that uses beer, TABASCO Sauce, and tomato paste.
Make this delicious elderflower liqueur when fresh elderflowers are in season!
Crunchy on the outside and savory aromatic meat filling on the inside. This Middle Eastern Sambousek is BURSTING with flavor!
This tasty recipe is a great way of using up harissa and marmalade that might be lurking at the back of your fridge
We came up with this coleslaw recipe when we were out of potatoes, but wanted something with the traditional taste of a German potato salad. Our "German" Coleslaw is a great new take on a classic. It's a coleslaw recipe that's sure to be a hit at your next potluck!
Fancy enough for a dinner party but simple enough for everyday entertaining, these gourmet desserts are surprisingly easy!
This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
Galaktoboureko is a Classic Greek pie that is made with a semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in an aromatic syrup.
We're making this cozy, comforting Beef Ragu with Pappardelle! Steak is braised in the crockpot for hours with garlic, tomatoes, veggies, and herbs, then shredded and piled high on pappardelle with Parm cheese.
Scallop and Orange Salad in a Tulip
How to make Mini Spring Rolls
Soft biscuit dough encasing a lightly spiced fig filling, these rolls are world’s above shop-bought versions.
The cosmo is an embellished descendant of the classic gimlet, made with lime juice and gin. It’s also a kissing cousin of the vodka-based kamikaze and of another cranberry cooler, the Cape Codder. Here, elderflower lends a wonderful aroma to this riff on a perennial cocktail. If you’re looking for other uses for elderflower liqueur, try adding a splash to Prosecco or use it to flavor panna cotta.
This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
