This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
Rice Noodles and Asparagus In Spicy Black Bean Sauce
It feels like the world is slowly waking up from this pandemic that has gripped our lives for the last two months. Supermarkets are still displaying sparsely stocked shelves except in the vegetable and fruit departments.
Asparagus In Spicy Black Bean Sauce
When asparagus is available, it's best to cook them as soon as they arrive home or they lose their flavour and texture in a hurry. An easy and tasty way to have asparagus is to use south-east Asian flavours and here's what I did.
Had this for lunch today, following recipe for 'Gyoza with Wings' by Namiko Cheng of 'Just One Cookbook'. Her recipes are all well-written with clear instructions that produce excellent results.
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
A delicious way to serve dumplings, the base of which are crispy and crunchy.