It’s a Sunday morning, you’re trying to think of what to prep for your lunches at work for the upcoming couple of days when you realize that there are no more ideas left in that beautiful head of yours. You grab your smartphone and start scrolling away at all sorts of food blogs and online accounts focused on the marvelous world of gastronomy looking for inspo.
The BEST dumplings I've made in a while, they're so good!
Get ready to fall in love with a hearty, wholesome delight – our Buffalo Chickpea Sandwich! This isn't your average sandwich; it's a symphony of bold, tangy spicy chickpeas harmoniously layered between crispy veggies and slices of rustic bread.
Advertisements Meatballs, I love you. I vividly remember the first time I tried Persian-style meatballs (or beef Kofte). I was in London visiting friends and they suggested we head to their favourite spot for dinner. I’d never had proper, legit Persian food before, so I was beyond stoked. I was blown away. Vibrant, aromatic, fragrant,
If you ever wanted to know what happens behind the closed doors of a professional kitchen, take a dip into the first book from Michelin-starred chef Glynn Purnell.
Scallop and Orange Salad in a Tulip
An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!
Naked Asian Grocer is Australia's first bulk food store specialising in Asian groceries. Shop online for plastic free, and affordable Asian pantry staples.
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.
A bit of a Middle Eastern feast today... Once I tried Michael Solomonov's hummus (Israeli-Philadelphia based chef of Zahav), I've realized that not all
How to make Mini Spring Rolls
This colorful Iranian dish is full of unique flavors! With juicy, honey glazed chicken, pomegranate, pistachios, dried cranberries, fresh parsley and lots of seasonings!
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Soup time y’all! Soup season is here. It’s been cold in my frosty Maritime part of Canada’s East Coast for the past few weeks. Like, legit cold. The kind of cold that has me wanting to binge Netflix in a comfy sweater while drinking coffee all day long. And never, ever leave the house. I
Time to get wrapping—and boiling, steaming, or frying. Dumpling recipes for Lunar New Year—and beyond, including wontons, potstickers, gyoza, and more.
A gloriously creamy and moist semolina cake, stuffed with luscious cream drizzled with syrup then topped with nuts. A pastry shop style cake with a stunning look that will get everyone's attention.
Try this recipe for vegan friendly lemon squares that are perfect for bake sales, events, or just because! Egg-Free, Dairy-Free, Nut Free
A pilgrimage to eat great Israeli food... in New Orleans?
This tasty recipe is a great way of using up harissa and marmalade that might be lurking at the back of your fridge
Alden & Harlow Located in the iconic and now-shuttered Casablanca space in Boston's Harvard Square, Alden & Harlow is chef Michael Scelfo's first solo venture after working at local favorites Russell House Tavern and North Street Grille. It's a cozy, subterranean dining room with subway tiled walls and reclaimed wood, a casual yet stylish atmosphere
Portugal Food Blog: A Portugal Travel Blog and Portuguese Food Blog covering Lisbon, Porto, and more with recommendations on what to eat in Portugal
Chapati Bread!!! In Kenya, the national staple dish (with celebrity-like popularity, and the immediate response whenever anyone is asked about their favorite thing to eat) is Ugali. Ugali is made from cornmeal, or maize, the staple grain of Kenya, and has a thick, stiff, malleable porridge-like quality to it. It’s tailor-made for shaping into a
A tasty homemade tonkotsu (pork) ramen with homemade ramen broth, chashu (pork belly) and ajitsuke tamago (ramen eggs) that is just packed with flavour!
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!
This Walnut Salted Caramel Tart is a great dessert to make for the holidays, as it's minimal ingredients and the results are outstanding!
Turkish style stuffed baked potatoes called kumpir. We top these with Turkish foods like bulgur salad, dill pickles, Russian salad, red cabbage, sweet corn and olives.
This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! I'm a bit of a restaurant snob, self-admittedly. I love to eat, but I also love to cook so if I’m going to drop a pretty penny on a dinner out, it better be worth it. Since moving to the suburbs, it’s gotten even trickier to find a restaurant that I deem worth the schlep (often with a toddler in tow) and better than our standard chopped-style “WTF are we having for dinner” meals I miraculously pull out of thin air on the daily. Don’t get me wrong, I’m not tooting my own horn. Those meals often take the form of a humble egg sandwich or some version of 10 minute lettuce wraps, but at least I know those are tasty and will be made with wholesome ingredients. That all changes when I cross over the Bourne Bridge (same goes for the Whitestone Bridge, but that’s a restaurant story for a different day!). When I’m on the Cape Water Street Kitchen in Woods Hole, MA is a must-visit. They have a seasonally inspired menu, gorgeous views, amazing cocktails, funky wines and a familiar atmosphere that makes putting in the effort to go out truly worth it. I’ve never had a dish I didn’t like there, but the menu item that is always top of my list this the Radish Butter served with warm homemade Sourdough. At 5 bucks, I can say it’s the best money I ever spent. It’s creamy, salty, crunchy and a tad bit spicy from the fresh locally-grown radishes. It’s my philosophy on cooking and eating in a nutshell (or butter dish); use quality ingredients and prepare them simply. This radish butter is my ode to Water Street! It certainly is not the same without the view, or fresh ocean air but it comes pretty close! I’ll probably whip up a batch for dinner the next time my husband suggests we hit the local average pizza joint. Recipe and Headnote Molly Adams
Recipe and Styling by Libbie Summers Photography by Chia Chong A light yet big flavored soup that delivers in 40 minutes. Shrimp Coconut Curry Soup serves 4 Ingredients: 1 tablespoon vegetable oil 1 medium onion diced 3 cloves garlic, minced 1/2 teaspoon...
Manaeesh (zatar pies) Ingredients: • Dough
Two very irresistible and frothy iced coffee drinks are compared. Learn how to make Dalgona coffee and Greek frappe, and learn the differences
Good morning, sunshine! What's for breakfast? Same old, same old? Do you feel like something brand new to start your day, something even better than a fresh pair of underpants? Here it is.
Hoewel deze aardbeienbavarois met gekaramelliseerde amandelschilfers en crème anglaise er poepchic uitziet, is hij poepsimpel om te maken!
