Sunday, October 04, 2020
Yogurt Cheese Cake
A creamy, practically guilt-free cheese cake that substitutes cream cheese with yogurt. I followed a Burmese video to make the cake. I was impressed with how delicious the cake turned out considering the minimal number of ingredients used.
Friday, August 21, 2020
Japchae is a Korean sweet and savoury dish, traditionally made with sweet potato noodles, lots of vegetables and meat. Vegetables must include onions, re-hydrated mushrooms, carrots and spinach or other greens.
Wednesday, August 19, 2020
Misti Alu'r Bhortha
Sweet potatoes are so comforting and tasty when they're baked. It's a lot easier to wash them, pierce with a fork or sharp-tipped knife all over, wrap in wax paper and microwave for 10 minutes, turning over at half time. Once they soften and the skin peels away easily, the sweet potato can be mashed with a fork and combined with mustard oil, minced onions, minced green chilies and salt. Several vegetables are steamed and mashed in this way into a bhortha.
We'd run out of green chilies, but there's always a bottle of Priya green chili pickle in the fridge. It's the closest thing to kasundi because the sliced chilies are pickled in mustard sauce. This is what I used in this bhortha, so the flavour of mustard was accentuated.
Served as a first course to an Indian meal, bhortha goes well alongside lentils or dal with hot, steamed rice.
|Dried Fruit & Nut Sprinkles|
Called Choori in Hindi, this muesli-like mixture is made with left-over chapatis or tortillas. I found the recipe on the internet.
Instead of using excess tortillas for bird food, they can be toasted and pulsed in a blender with nuts, desiccated coconut, dried fruits such as dates and raisins and sugar, unrefined sugar, coconut sugar or jaggery. Choori can be served as a breakfast cereal, sprinkled over ice cream or eaten as a snack. Cooled and stored in an air-tight container, Choori can last for several weeks.
I used a couple of excess flour tortillas and a mixture of ingredients that I had at home, including almonds, unsweetened and dried desiccated coconut, dates, raisins and coconut sugar. The ingredients were blended together to a grainy texture and seasoned with cardamom powder (you can also use cinnamon powder) to give it that unique Indian flavour.
Sunday, August 09, 2020
This is a popular salad item found on Thai menus that is generally made with minced pork, but also tastes great with minced chicken. It's light and delicious as a salad, but I always make extra so that I can add vermicelli noodles and carrots for lunch the next day.
Friday, July 31, 2020
|Burmese Minced Meat with |
Pickled Bamboo Shoots
Bamboo shoots taste lovely when they are cooked with shrimp, as in Burmese Bamboo Shoots with Tomatoes and Shrimp and Burmese Bamboo Shoots with Green Onions and Shrimp. For those of us who are allergic to shrimp, cooking bamboo shoots with minced meat tastes just as good.
Bamboo shoots are found in Asian grocery markets either soaking in water or sliced and pickled in packages. I prefer the latter because they are always tender and the pickling juices help to season the meat perfectly.
Thursday, July 30, 2020
3 batches of Almond Biscotti
Coffee and biscotti go together like bagels and cream cheese. I've been buying Nonni's Biscotti for decades. They come in a package of 8 biscotti at .50 cents for each biscotti. During the COVID-19 pandemic, Nonni's Biscotti along with so many other food items were scarce, so I had to resort to baking them myself because after all this time, they've become a habit and an addiction.
I bought a biscotti pan which included a basic biscotti recipe. Since the recipe is printed on a slip of paper and because there is no URL to link to, the recipe has been re-written below in my own words. I've also taken the liberty to add anise seeds and almond extract to the list of ingredients.
Friday, July 24, 2020
|Pui Shaak'er Ghonto|
Dinner generally consists of a vegetable dish, followed by lentils and a main course of fish, meat or eggs. This vegetable stew would, therefore, be served as the first course or a side dish with rice or chapatis.
Tuesday, July 21, 2020
|Sorshe Bata Koi|
|Alaskan Rock Fish in Mustard Sauce|
Both kinds of fish, bone-in and filleted, were prepared in mustard sauce or sorshe bata, the former for my enjoyment and the latter for Hubby who does not like to mess with the bones. The recipe was simplified by combining all the ingredients, except for the mustard sauce, in a bowl and left on the counter top to marinate for 1/2 hour. A cold skillet is placed over medium-high heat, the marinated fish poured into it and brought to a boil. The heat is lowered to medium-low, the fish covered and simmered for 10 minutes before the mustard sauce is added. Everything is stirred together and simmered for 10 minutes more and garnished with green chilies.
Best served with steamed long-grain rice, this is a delightful part of any Bengali meal. The koi maach/climbing perch is not for the inexperienced consumer of fish because great care and skill is required to successfully remove every sharp bone in the fish.
Tuesday, July 14, 2020
|Burmese Stir-Fried Rice Noodles|
with Minced Meat
A Burmese video posted on Facebook provided the inspiration for this recipe. It was super simple to follow and needed just a few often-used ingredients that I regularly stock in my pantry.
To make things easy on myself, I purchase substantial quantities of ground chicken, brown the lot in some oil, crumble and freeze it for future use. It's quick and easy to assemble the ingredients, when needed, if the minced meat is already cooked.
Ideal for lunch or if unexpected guests drop by, this is one dish that I'll be making often.
|Stir-Fried Glass Noodles|
with Minced Meat
Tuesday, July 07, 2020
|Chet Oo Chin Hin|
Oo = Egg
Chin = Sour
Hin = Curry or Gravy
I love the convenience of combining all the ingredients for this egg curry in one skillet and simmering over medium-low heat until oil rises to the surface.
Tuesday, June 30, 2020
|Tilapia with Cauliflower and Potatoes|
Served over a bed of steamed rice, this main dish takes center stage at any Bengali meal.
Wednesday, June 10, 2020
|Indian Egg and Potato Salad|
|Leftover Egg Salad|
Tuesday, June 09, 2020
|Chet Tha Sipyan|
Sunday, June 07, 2020
|Egg and Onion Salad|
|Dressed In Mustard Oil|
Thursday, June 04, 2020
|S&B Spicy Curry Powder|
Saturday, May 30, 2020
|Rice Noodles and Asparagus|
In Spicy Black Bean Sauce
|Flipped Right-Side Up|
I used rice and tapioca starch for the batter and ready made chicken-vegetable dumplings. I was disheartened that the crust was not forming, but just had to be patient to get perfect results. Then it looked like the crust would not peel away from the frying pan, but with a little coaxing, that too worked out fine. I used a small (6-inch) cast iron frying pan which retains heat forever, so using a saucer to flip the crepe was tricky. I plan to get myself a pair of silicone gloves for the next time this is on the menu.
|Took a Bite to Taste|
Tuesday, May 26, 2020
|Shorshe Bata Maach|
To prepare the sauce, black mustard seeds must be soaked in tepid water for at least two hours or preferably overnight. The seeds, along with water in which it was soaking, is placed in a blender jar with salt and a green chili, blended at maximum setting until smooth, and then added to the fish.
Any white fish, cleaned and left whole, cut in steaks or filleted can be used according to taste and is best served with hot, long-grained rice.
I'm all for making my life as easy as possible, so I mix a can of evaporated milk with 6 cups of milk to hasten the process. Instead of using plain white sugar, I use brown sugar or jaggery to give a beautiful caramel color to the milk. A lot of time is saved by using already toasted vermicelli that is readily available in most Indian markets. If toasted vermicelli is not available, break up the vermicelli is small pieces and toast it in a skillet with a tablespoon of butter or ghee until golden in color.
This dessert is a deeply satisfying end to a festive meal.
Tuesday, May 19, 2020
|Tilapia Fillets in Mustard Oil Gravy|
The gravy is so simple to assemble that the resulting goodness at the end is a pleasurable surprise. It's perfect for those busy days when the choice between going out to eat or enjoying a hot bowl of rice with fish at home is a no-brainer! And it uses only a few ingredients that are staples in any Indian home.
Sunday, May 03, 2020
|Maggi Omelette with Sriracha|
Wednesday, April 08, 2020
|Begun Panch Phoron|
Here is my dish.
|Chicken Rezala with Saffron|
Everything was combined in the skillet and left at room temperature to marinate for 2-3 hours, then slowly simmered over medium heat for 25-30 minutes until oil floated to the surface. It's the creamiest, most succulent chicken preparation that I have had in a long time. I have Mum to thank for introducing me to this dish.
Tuesday, March 24, 2020
Serve this as a side dish with rice or chapatis.