After several trips to Japan I learnt good gyoza aren’t easy to find in Tokyo. Maybe I was unlucky or maybe it’s Tokyo, but I rarely had excellent versions. My homemade gyoza are clumsily shaped and I haven’t mastered yet the Japanese fry & steam cooking method, but since the filling is high quality and…Continue Reading “Gyoza (Japanese Dumplings) with Wild Garlic/Ramsons”
This recipe might be very simple, but it solves a very serious question: “what else to do with a big tube of miso?”. Even if I love miso soup, I don’t have it regularly, so I always look for new ideas, especially since I buy several tubs of miso every year in Japan. Like the…Continue Reading “Chicken and Leek in Miso and Honey Sauce”
This messy-looking bowl is just a real-life, weekday example of the quickest Thai dish I cook all the time: dry noodles, some curry paste, vegetables and a source of protein are all I need to prepare a full 15-minute meal for two! I have no idea if serving noodles with curry is done frequently in…Continue Reading “Rice Noodles with Thai Curry Paste”
Yesterday I found some old kimchi at the back of my fridge and prepared this delicious chicken stew. When I say “old”, I mean at least several months old. If kept refrigerated, in an airtight container, Napa (aka Chinese) cabbage kimchi will keep for long months and even a year (from my experience, but one…Continue Reading “Kimchi Stew with Chicken Legs”
This is my absolute number one red lentil dal and I’m particularly proud to share my enthusiasm with you because it’s my own improvisation, based on typical ingredients of certain South Indian dishes I have recently learnt to cook (you’ll see big similarities with this Egg Curry). I have no idea if red lentil curry…Continue Reading “Red Lentil Curry/Dal, South Indian Style”
If green asparagus can perfectly face the flavours and heat of an Indian curry, why not test it with Thai one? Leafing through David Thompson’s Thai Food I chose a curry called “aromatic”, combining both Indian and Thai seasoning ingredients. When I say “I chose a curry”, I mean the paste because this extraordinary book has a different paste…Continue Reading “Aromatic Thai Curry (Geng gari) with Chicken and Asparagus”
Okonomiyaki is one of the most frequent Japanese dishes in my house. From the beginning I took its name literally (it means roughly “grill what you want”) and never stopped improving, adapting to my changing palate and, of course, seasons. As a big garlic fan, I made crushed garlic the obligatory ingredient of every single batter. Last weekend I decided to…Continue Reading “Spring Okonomiyaki (Japanese Savoury Pancake) with Wild Garlic”
Some people say asparagus is extremely delicate, should be barely seasoned and treated with caution when it comes to spices. Don’t believe them! In this fiery, bold-flavoured curry the asparagus reigns over the remaining ingredients and neither the chilli, nor the other Indian spices have lessened its distinct flavours I’m so fond of. Everything worked so perfectly…Continue Reading “Thick Andhra Chicken Curry with Green Asparagus”
This wonderful one-pot meal is a perfect example of how my Asian food experiments evolve throughout months or years: first, they typically become spicier, more garlicky (if it suits them); then they get adjusted to my lazy nature, becoming easier and eliminating side-dishes, requiring even less dish washing… This one started with the Hawaiian Shoyu Chicken, to which I added gochujang and lots of garlic, then…Continue Reading “Chicken with Gochujang Sauce, Korean Rice Cakes (Tteok) and Celery”
When I ordered The Essential Andhra Cookbook: with Hyderabadi and Telengana Specialities by Bilkees I. Latif I didn’t know much about this part of India (I even had to check on the map…) apart from the extensive use of my beloved curry leaves by its inhabitants. Now, having tested only one recipe from Ms Latif’s humble looking book, I know I have…Continue Reading “Chicken with Curry Leaves from Andhra Pradesh (Kodi Gasi)”