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Items tagged with: food
Last night's dinner with Japanese colleagues was all about Persian cuisine—from lassi (my default drink of choice) to lamb biryani and kebabs, to raisin and tomato basmati rice, as well as pistachio and almond baklava. My tummy was happy. 😊
Another Brexit fiasco.... British cheeses failed to get to the World Cheese Awards in Portugal as they failed to clear customs in time (now being from a non-EU country).
In the scale of the disasters of Brexit its not going to to be a big thing (although it will be for the frustrated cheese makers), but is emblematic of how myopic the Brexiters were about the impact of their successful plan to leave Europe....
theguardian.com/food/2024/nov/…
UK cheeses miss out on international prize after getting stuck in customs
At the World Cheese Awards in Portugal, British entries were conspicuous by their absence after failing to clear import controlsTomé Morrissy-Swan (The Guardian)
One of my favorite Singapore food writers / recipe developers lives in the Netherlands now.
“Having grown up in perpetual summer, living in the Netherlands with the cold as a constant companion often makes me hanker for foods that I’d never craved for in Singapore.”
That’s what I feel too: the perpetual summer.
The newsletter name is a joke because there are no Singapore noodles in Singapore:
sgpnoodles.substack.com/p/bak-…
Bak zhang
making braised pork and glutinous rice dumplings out of seasonPamelia Chia (Singapore Noodles)
This gorgeous saffron spice tea popped into my mind today so I have made myself a pot. I first had it in a Kashmiri shop in South India. They serve this tea as you wander around. It was so so good so I asked what it was. Simply saffron, cardamom, cinnamon and cloves.
For a full Kashmiri experience you can add Karshmiri green tea leaves, organic dried rose petals and slivered almonds.
For a pot:
4 cloves, or more if they are small. Sometimes I use up to 10!
4 cardamom pods
2cm piece cinnamon
1 pinch strands of saffron
method
Crush the spices roughly in a mortar – no need to grind them at all, just to break them up a little. Place in a teapot, pour hot water over and allow to seep for 5 minutes. This will allow the saffron time to develop colour, and the flavour from the spices to emerge. Strain into a special teacup and sip slowly.
Aaaah! How relaxed you feel.
#food #FromTheArchives #WhatIAmCooking #WhatIAmEating #Vegetarian
Every once in a long, long while, we enjoy what our town is supposedly famous for
#MalaysianFood #food #MakanApaToday
This is my favorite coconut water product. Just coconut water and coconut flesh, frozen in a bag. The next best thing is getting a young coconut on a Thai beach.
Keeps me going, what with all the terrible coconut water products here
On an especially hot day, taking this out of the freezer = having coconut ice slushy instead of water, which is also excellent
sayweee.com/en/product/Coconut…
From EYB re #AsmaKhan's new book, #flavour
[My comments are in square brackets.] It sounds interesting, especially as I have #MasalaLab by #KrishAshok on my desk at the moment.
Asma Khan, creator of Darjeeling Express in London, thinks that the idea of what Indian people eat at home is so wrong. “No one in India eats naan at home,” she says. “You need a tandoor. Your bloody house would catch fire. People’s idea of what we eat is so warped.”
Her two #cookbooks focus on Indian home cooking. Her upcoming book, Flavour – Discover the Elements Behind Delicious Indian Cookery, is different.
It is structured around the six core #ayurvedic tastes: Tangy, Bitter, Hot, Sweet, Sour, and Salty and how they correlate to the six seasons in Bengal. [These aren't actually the 6 Ayurveda tastes, which are Sweet, Sour, Salty, Bitter, Pungent, Astringent.]
This book aims to illuminate Indian cookery by giving the foundations needed to build balanced flavours, dishes and sumptuous feasts. [All from a Bengali perspective, of course. Each region in Indian has very different food and approaches.]
With core techniques including roasting, grinding and tempering spices, how to cook with ghee, chillies, and onions, and what to add and when to re-balance flavours in a dish, Flavour will have home cooks applying fundamental processes intuitively to their cooking of Indian [Bengali] food.
#IndianFood #BengaliFood #Food #Cookbooks
I’m glad serious eats wrote this article on top instant noodles. My list is similar.
seriouseats.com/ramen-rater-to…
#Food #Ramen #SeriousEats
I've Eaten and Reviewed More Than 5,000 Packages of Instant Noodles—These Are My All-Time Favorites
Over 40 years later and having methodically sampled close to 5,000 unique varieties, this is my current list of the best instant ramen noodles you can find around the world.Hans Lienesch (Serious Eats)
Finally got to eat Indian mangoes this mango season. @divya gave me Kesar mangoes
I write about Indian mangoes here buttondown.email/skinnylatte/a…
Whatever you think you know about mangoes, Indian and Pakistani mangoes *in season* are very different, and worth seeking out
#Food
Mango Mela
If you have ever spent any time with people from South Asia, you'll find that mangoes are talked about a lot. Especially between April and August each year....BAE Eats
New blog entry: The One About Scallion Pancakes
It's not really about food. It's about the time the Trader Joe's scallion pancakes made me cry and have an identity crisis, but not for the reasons you think.
It was really hard to write.
popagandhi.com/posts/the-one-a…
#SanFrancisco #Racism #AAPI #Food #ChineseFood #Blog
The first time I ate these ‘fire noodles’ my lips swelled but it was so delicious I kept eating them.
Now it’s something I eat for fun.
I get the 2x spicy because I need to feel something
sayweee.com/en/product/Samyang…
(Type Fire noodle challenge in YouTube!)
Partly it’s ’I love spicy food’ and partly it’s ’I’m terrified I’ll lose my ability to eat spicy food and then I’ll be embarrassed when I go home)
Samyang Buldak Ramen, Hot Chicken Flavor, 2x Spicy 5pk 24.7 oz
Top choice for Asian groceries.www.sayweee.com
I'm #ActuallyAutistic and I know food preparation is difficult for many folks in the community.
But learning to feed yourself is a skill that has cascading effects (I get severely depressed if I don't feed myself food I like). Not to mention, not everyone has the $$ for takeout
I've been sending this 'sad bastards cookbook' to everyone archive.org/details/sad-bastar…
It focuses on 'boil water and eat' and 'ingredients that don't go bad'
#Food #Cooking #ADHD #ActuallyAutistic
The Sad Bastard Cookbook: Food You Can Make So You Don't Die : Zilla Novikov & Rachel A. Rosen : Free Download, Borrow, and Streaming : Internet Archive
A practical cookbook for those with depression. Written by Zilla Novikov & Rachel A. Rosen. Illustrated by Marten Norr. Originally available for free...Internet Archive
Pamelia Chia writes a column on something that I find hard to describe to people in other parts of the world:
"Eating out thus became woven into Singapore’s food culture and customs, while remaining a luxury in other countries.
To this day, so affordable are hawker meals that it is often more expensive to cook unless done regularly and for a large family."
It's so hard to fathom if you have always lived with the opposite reality, but it is totally true
#Food
channelnewsasia.com/commentary…
Commentary: Why aren’t Singaporeans cooking at home anymore?
Cooking is not only difficult for time-poor people in Singapore, but also more expensive unless done regularly and for a large family, says cookbook author Pamelia Chia.Pamelia Chia (CNA)
finally wrote up my singapore food list because i am tired of repeating myself for everyone hehe
I got to spend time last year in the 13th arrondissement in Paris. I was really surprised that almost everyone on the street, as in conversations around me, discussions between young people, the language used at shops and restaurants, was not French or Cantonese or Vietnamese, but Teochew: my native language.
Turns out it’s a large Vietnamese and Khmer Teochew stronghold: and Teochew is alive and well. It’s also a bánh mì hotspot:
lefooding.com/en/la-creme-de-l…
In pursuit of the best traditional bánh mì sandwiches in Paris
At Le Fooding, every expedition to the 13th arrondissement of Paris is cause for celebration, one that is always accompanied by an epicurean ritual: window gazing at the legendary restaurant Thieng Heng.Lefooding
Nothing like coming home to homemade moussaka. (That I prepared yesterday!)
I also enjoy cooking along to this Greek lady on YouTube
MOUSAKAS, MOUSSAKAS, Mousaka, Moussaka: GreekRecipes.tv Alexa
To find the ingredients, please visit our site http://www.greekrecipes.tvOne of Greece's most famous dishes, Moussaka! Potatoes, succulent eggplant, smooth g...YouTube
Yut Kee @ KL for #MakanApaToday
Usually their roast pork is sold out by the time we arrive, but today is our lucky day.
Also great: hainanese chicken chop, beef noodles (which goes great with their fiery sambal), roti babi (not pictured)
#MalaysianFood #Food
Melissa De Silva has a cool video on CNA tracing her Kristang (Portuguese / Malaccan Eurasian) roots through food.
‘Eurasian’ in a Malaysian and Singaporean context is approximately similar to the idea of say, ‘Anglo-Indian’: not just a recent generational mix but centuries of it, with their own distinct cultures and languages and food
#Food #TootSea #Singapore #Malaysia
Curry Devil: Tracing My Eurasian Heritage Across Asia With Our Most Iconic Dish | My Debal Diaries
Singaporean author Melissa De Silva goes to Malacca and Goa, where her ancestors hail from, to discover more about the roots of Eurasian culture and identity...YouTube
Just three plant species, wheat, maize and rice, account for 60% of all food eaten globally. Crop science expert, Prof Tafadzwanashe Mabhaudhi, argues that many of Africa’s 30,000 edible plants must be revived.
#Food #Farming #Agriculture #Crops #Africa #Wheat #Rice #Maize #PlantScience
60% of Africa's food is based on wheat, rice and maize – the continent's crop treasure trove is being neglected
theconversation.com/60-of-afri…
60% of Africa's food is based on wheat, rice and maize – the continent's crop treasure trove is being neglected
Just three plant species – wheat, maize and rice – account for 60% of all food eaten globally. A crop science expert argues that many of Africa’s 30,000 edible plants must be revived.The Conversation
One of the phrases that’s been popular in China this year according to this article: sixthtone.com/news/1014370
For more context, people in China have been assembling plain white bread sandwiches to try to understand how we live in this part of the world, and they are posting through it (the idea of eating anything cold or raw, especially a vegetable, is seen as especially disgusting in the Chinese world, with some exceptions)
theguardian.com/food/2023/jun/…
#Food #China #Language #Chinese #Mandarin
‘Lunch of suffering’: plain ‘white people food’ goes viral in China
Social media platforms inundated with users amused and bemused by raw vegetables and cold sandwichesRafqa Touma (The Guardian)
We finally tried out Memorie. It’s rather pricey but surpassed our expectations by a lot! What we ordered: devil’s curry, mushroom omelette and fern fiddleheads with sambal. The chain specializes in Kristang/Serani cuisine (Kristang people are eurasians in Malaysia who descended from interracial marriage between Portuguese colonizers and maritime Southeast Asian locals).
#MakanApaToday #MalaysianFood #food
Excellent story covering some of the food politics in Indian universities theswaddle.com/hungry-for-educ…
(Vegetarian fascists are trying to make it hard for other students to eat, again)
Hungry For Education
Why are the country’s “best” universities the most anxious about food?www.theswaddle.com
Good instant ramen rivals fancy ramen restaurants in the U.S.: it’s not rocket science, you can already buy the instant noodle version of top rated ramen restaurants in Tokyo!
Sun Noodles, which makes the noodles for most top U.S. ramen restaurants, has these excellent packets like this very good tsukemen I’m having: sayweee.com/en/product/Sun-Noo…
Learn to make chashu and a ramen egg and no more spending $30 at a not so good fancy restaurant (there aren’t many in SF that I rate highly)
Sun Noodle Tsukemen Seafood Tonkotsu Dipping Ramen, Frozen (1 Serving) 243 g
Top choice for Asian groceries.www.sayweee.com
I like this recipe - a dal paste filling for cabbage rolls that are steamed, then sliced, then fried. This method of steaming then frying is very common in #IndianFood (particularly snacks), and also very delicious.
bawarchi.com/recipe/cabbage-pa…
#SabitaRadhakrishna in her book #Annapurni, has a similar recipe, but she makes a ground lentil mixture (chana dal, toor dal and urad dal), and mixes in cabbage, onions, chillies and coriander, After steaming, it is cut into squares and fried for snacks, or the unfried squares can be used in any vegetable curry.
One of my special dishes that I cook for friends, which is quite a spectacle, is my tea-smoked chicken (or duck. Or tofu).
It was one of my fave dishes to order in nice Chinese restaurants back in my part of the world, but the secret is I cook this so as to get rid of the tea I’ve ordered that I don’t love.
This recipe is pretty close to what I do. I also smoke in a wok, with spices:
redhousespice.com/chinese-smok…
I serve it with Singapore-style chicken rice.
New street food in China: noodles topped with mashed potatoes, probably inspired by another Chongqing potato noodle dish
Spicy Noodles in Mashed Potatoes Sauce (New Street Food in China)
Mashed potato noodles, 土豆泥拌面!0:00 - Wait, what?1:16 - The Mashed Potatoes2:00 - The Youmian, Oil Noodles3:11 - Overview of other components3:58 - The Geng5:1...YouTube
I've been browsing #MeenakshiAmmal's first book again tonight. It is an extended tutorial on Tamil food. You surely learn how to make sambar when you cook 10 different ones in a row, then kuzhambus, then Moar kuzhambus, then ..... and so it goes. I spent time cooking a couple of hundred recipes from this book and am not yet finished. I must get back to it.
Here you go: Pulse Balls Moar Kuzhambu. The balls are made with soaked and ground toor dal and spices, made into balls and steamed. Then simmered in the buttermilk spice stew.
#food #indianFood #vegetarian #EggFree
Chinese tea discourse in the west, without the food, is like meditation culture in the west: without the faith. I made a scallop chicken congee WITH pipa oolong tea in the broth. Topped it with Teochew (Chaozhou) olive vegetable preserves and, somehow, sour cream and onion dusted chicken chicharrones (that I also made).
#Tea #ChineseFood #Food #Cooking
