Carne Adovada, or Slow-Baked Pork in Chilli Sauce

  Leafing once more through Gran Cocina Latina by Maricel Presilla, an extraordinary cookbook I was offered by a very kind friend, I stumbled upon Peruvian Pork Adobo. It reminded me of Carne Adovada from MJ’s Kitchen, which I had mentally bookmarked, but never cooked. The name ressemblance is not accidental because, even though not…Continue Reading “Carne Adovada, or Slow-Baked Pork in Chilli Sauce”

Breaded Pork and Shiso Rolls

These rolls are the result of an exceptional craving for tonkatsu (Japanese breaded pork cutlets) combined with a desperate need to do something with an abundant crop of shiso leaves. I sliced the pork very thinly, seasoned it, rolled tightly with the shiso leaves, breaded and deep-fried. These crisp and aromatic rolls were perfect to…Continue Reading “Breaded Pork and Shiso Rolls”

Pork Roast with Bengali Five Spice Blend (Panch Phoron)

Most of you probably know garam masala, but have you ever heard of panch phoron? During my recent web browsing I stumbled more and more often at this mysterious Bengali blend of spices. The day I decided to taste it, I realised I had all the necessary ingredients, so it took me five minutes to make my own panch phoron…Continue Reading “Pork Roast with Bengali Five Spice Blend (Panch Phoron)”

Asparagus and Streaky Bacon Rolls, or the Quickest Asparagus Dish

After a particularly cold spring, we’re having  impossibly hot days (28°C at 9 pm is not my favourite weather in the city…), so my body and mind have had a thermal shock. As a result I’ve been utterly lazy in the kitchen. The asparagus bought with the intention to make chawan mushi (Japanese steamed savoury custard) ended up in these simple rolls because suddenly…Continue Reading “Asparagus and Streaky Bacon Rolls, or the Quickest Asparagus Dish”

Korean Squid with Smoked Streaky Bacon and an Indian Touch

I grew up ignoring the taste of squid and clearly remember the first time I had it, as an adult. The “honey and garlic” squid was sweet, tender, crisp and I ordered it many times in a Thai restaurant which is now very far away. I fell in love instantly and the older I am, the more I am…Continue Reading “Korean Squid with Smoked Streaky Bacon and an Indian Touch”

Red Curry with Pork and Green Fresh Peppercorn

As many foreign Thai cuisine fans I am impressed by the number of ingredients used in every curry, not to mention the mystery of their combinations. I keep on wondering how the cooks cited by David Thompson in Thai Food (THE book to buy if you are seriously interested in this cuisine) decided on the composition of a curry. First of all, the…Continue Reading “Red Curry with Pork and Green Fresh Peppercorn”