Wednesday, October 23, 2013
|Doi Phool Kopi|
Tuesday, October 22, 2013
Using tohu in a salad provides lots of protein and makes a refreshing mid-day meal. This is a cold salad utililizing tohu that has been setting up in the refrigerator for an hour to a couple of days. Tohu becomes firmer the longer it chills. The recipe that was posted last night makes 2 lbs. of tohu, a quarter of which (1/2 lb.) will be used in this recipe.
After chilling in the refrigerator, the tohu develops a firm and creamy texture. This recipe yields 2 lbs. of tohu and can be used as a garnish for Mohinga and as the main ingredient in various salads.
Monday, October 21, 2013
Sunday, October 20, 2013
I love eggs cooked in any and all ways, and first came across a similar recipe to this in a foodie group on Facebook. The pinkish-red hue on the surface of the peeled eggs deepen the longer they sit in the brine and absorb color from the beets. Adding onions is an adaptation to the original recipe and turned out to be a good idea because they add a crunchiness to the salad. The pungency of the onions is diminished and they actually are quite sweet and go well with the beets.
To hard-boil eggs, place them in a saucepan and cover with water. Boil for 10 minutes, remove from heat, cover and set aside to cool. Drain the eggs and cover with cold water before peeling.
Tuesday, October 08, 2013
|Begun Chingri Shorshe Bata|
|Masoor Dal with Cucumbers|