The Colors Of Indian Cooking. Thai Food and Travel - Deep Knowledge - ThaiTable.com. Viet World Kitchen. Friends, the site was down late last week and into this week. My service provider, Typepad, suffered several security attacks. That was a first in my seven years of using their blogging platform.
It's hard to fathom why someone would want to screw up blogs all over the world like that but it happens. Sorry that you didn't have regular access to VWK. Things came back online late Tuesday night, so here's the latest dispatch from my kitchen. About a month ago, I bought a giant pomelo at our local farmer’s market. It’s always challenging for me because who knows how much actual flesh is inside. Once home, I weighed the pomelo. I turned to my sister, Tasha. ZenKimchi Korean food tours and more. S h i n s h i n e. Chez Pim. House of Annie. S h i n s h i n e. It's time for me to rely on an one-pot dish for the next few days. Korean curry - much like Japanese curry in its mild flavor - is my childhood comfort food. This was one and the only curry I'd known in my childhood.
Until I came to the states, curry to me meant this yellow curry mix out of this particular packet, only varied in its spicy heat degree. It comes seasoned in powder form, so you'd think you can mix the powder in boiling water and it'll just be that. But different families have different versions, and each person has a favorite must-have ingredient in her curry. When it's time to eat, some people mix it all up with rice, some in portions, and there is the minority who are 'dippers' - those who dip a spoonful of rice in curry every time. Have it with rice or noodles - udon noodles are great for this. I consider onion, carrot and potato to be the holy trinity of curry vegetables. Curry Rice (카레 라이스)Yields: 4 Main Servings INGREDIENTS:0.5~1lb. DIRECTIONS:1. 2. 3. 4. 5. 6. Asianinamericamag.com. Beyond Kimchee | Korean food blog, Korean recipes, Asian recipes.
Humble Bean | A Contemporary Japanese Food Blog. Red Cook - Adventures from a Chinese Home Kitchen. Rasa Malaysia. La Fuji Mama. Recipes. Ming Tsai, Chef/Owner of the world-renowned East/West bistro, Blue Ginger, Emmy award winning host of the Food Network’s East Meets West and Ming’s Quest, and author of two cookbooks, "Blue Ginger" and "Simply Ming", invites television viewers back into his kitchen with his newest cooking show, Simply Ming, on public television. Produced by WGBH Boston and Ming East-West, LLC., Simply Ming centers around a varied selection of master recipes- intensely flavored sauces, pestos, salsas, dressings, rubs, and more that can be made in advance and then used during the week to prepare tasty and exciting dishes quickly- often in 30 minutes or less! Each episode features one master recipe along with 2-3 dishes that can made with this base.
For "Simply Ming" recipes, please visit. Ravenous Couple Vietnamese Food. Ling Li Eats.