I would like to send this to every American cafe that sells ‘chai tea’: please learn to make chai, not just tea scented dishwater

seriouseats.com/chai-recipe-83…

#Recipes

The Science and Technique of the Perfect Cup of Chai

Chai, in the context of Indian cuisine, refers to tea made from boiled black tea with spices and boiled and aerated milk. Learn why tea type selection matters and how to properly brew, spice, and rest the perfect cup of chai.

^{Serious Eats}

Nothing like coming home to homemade moussaka. (That I prepared yesterday!)

I also enjoy cooking along to this Greek lady on YouTube

youtu.be/3BF7yPgCCto

#Food #Recipes

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.

#Food #Tea #Recipes

Check out this recipe for a southern Malaysian Malay sambal kicap, however I doubt 20 birds eye chillies is the right amount for anyone not from that part of the world (try 8 if you think you’re a spice head)

periuk.my/recipes/sambal-kicap…

#TootSea #Malaysia #Cooking #Recipes

Sambal kicap: A versatile condiment for Malay kitchens

Sambals don’t need to be complicated. Just three ingredients can give you a soy sauce sambal so good, you’ll want for no other condiment.

^{www.periuk.my}