EatingAsia: Kuala Lumpur and Klang Valley
A classic Hainanese coffeeshop breakfast: coffee and charcoal-grilled toast with butter and kaya,usually accompanied by a soft-boiled egg About eighteen months ago Dave and I were approached by the editor of a new Dutch food magazine called Sabor. Would we be interested in doing a feature story on the topic of our choice for the inaugural issue, he wondered? In fact, for years we'd wanted to write and photograph a story on Malaysia's curious culinary mish-mash known as "Hainanese food". So in late 2010 we spent some time in Kuala Lumpur and on Fraser's Hill researching the story for Sabor.
Homemade Hot Sauce!
Some of us are hot sauce people. I hear the other some of us say that it “takes over” and “burns” and all that nonsense. Clearly, I am hot sauce person. It’s actually rather disconcerting how much so sometimes. Sriracha on my salads disconcerting. But I know I’m not alone in this.
Quinoa Salad with Sweet Potatoes
I’ve been on kind of a salad kick lately hence the potato salad post earlier this week. Also, Betsy and I have been trying to find a good substitute to a deli sandwich for lunch and honestly, this quinoa salad fits the bill pretty nicely. It’s very flavorful and packed with filling ingredients. I’ve made this salad a few different ways. Betsy’s favorite version was actually with butternut squash, but I’ve made a version with acorn squash and sweet potatoes.
Bún Chay (Vietnamese Vegetarian Noodle Salad)
Think of this more as inspiration and guide than a recipe. We like serving bún with deep fried tofu, which is quick and easy to cook, and the crispy texture is a nice contrast to the other salad ingredients. However, you could also use marinated tofu to add more flavor, baked tofu for a healthier version, or beef, pork, or shrimp for a non-vegetarian version. Feel free to include more lettuce, omit the cucumber, add a shredded carrot, use the herbs you like and have on hand. Most of all, enjoy your escape!
Saffron Lane :: Seasonal Food, Celebration + Life
Welcome to Saffron Lane, a blog dedicated to seasonal food, celebration and life. I'm Elizabeth, a chef, food writer, recipe developer and food stylist.My culinary career began at an early age. While other ten-year-olds were setting up lemonade stands, I was meticulously crafting gourmet chocolates and picking fresh berries from the backyard (to pair with them, of course) for my stand. Among the many lessons that summer, I learned that chocolate doesn't sell very well after hours melting in the sun, no matter how great it tastes.Raised in a passionate family full of inspired cooks and culinary entrepreneurs, food was always the focal point at family get-togethers.
Mushroom Grilled Cheese Sandwich (aka The Mushroom Melt)
Mushrooms are one of my absolute favourite foods and it was long past time that I gave them the grilled cheese treatment! My mild obsession with grilled cheese sandwiches has had me dreaming about a mushroom grilled cheese for a long time and it was finally time to realize it. I wanted to keep things relatively simple without compromising in flavour so I stared out by sauteing some onions and mushrooms slowly until they turned golden brown and caramelized bringing out all of their tastiness. Next I deglazed the pan with a splash of white wine to make sure that none of the flavour that had built up in those brown bits that stick to the bottom of the pan went to waste.
How to cook Thai basil chicken
Watching this video will show you how to prepare a quick and delicious Thai basil chicken. It takes only 15 minutes to prepare this dish. Ingredients you will need are: 1/2C basil2 garlic clovesfresh chili peppers1/2 onion2 tbs. vegetable oil1/3C water1 chicken breastwhite rice4 tbs. oyster sauce (might have to purchase at Asian store)2 tbs. soy sauce1 tsp. black soy sauce (might have to purchase at Asian store) To prepare this dish you will first cook the rice. While the rice is cooking you want to chop the garlic, slice the onion (thin), chop the chilies (Thai people like this dish spicy.
Mascarpone cream and strawberry sauce | Emiko Davies
Mascarpone cream and strawberry sauce Posted by Emiko on Wednesday, May 15, 2013 · 10 Comments A week ago when we left Tuscany, the fridge was full of strawberries.
Hummus
Are you ready for Fall? I know I am. In fact, I have been ready for a while now. I will tell you my little secret. I don't really like summer that much. It's just too hot and this year was pretty bad so I am happy it's gone at least for now.
