Pandanus, or pandan, or screw pine is one of the flavors predominantly Asian. Mostly used in desserts, it also lends some flavor to Hainanese Chicken Rice and nasi lemak, and of course there is Thai-style Pandan-Fried Chicken After some searching on the web I decided on a recipe from David Thompson’s epic Thai Food, mostly because I had all the ingredients at hand.
This is utterly simple, something you can throw together with mostly pantry items, affordable even if you are on a budget – and very tasty, too. Recipe was printed in OLIVE magazine Nov, 2009 – an instant winner. The only caveat, if you halve the recipe (as I did), make sure you have enough liquid to braise those chicken legs, 1 can was barely enough, and it turned to tomato paste in a breeze, so I added additional chicken stock. Chicken in Spiced Tomato Sauce with Rosemary Roasties I will undoubtedly make this again when cooking for friends, simply popping a baking sheet with potato chunks in the oven, and slowly braising the chicken in a dutch oven – no-fuss food at its best. (My husband especially loved the...
This month’s todo list for the Washoku Warriors, hosted by La Fuji Mama, reads like this: For this challenge make: - Tangy Seared Chicken Wings (p.256)–Vinegar acts as a tenderizing agent in this dish And then choose one (or more!) of these recipes to make: - Tart Miso-Mustard Sauce (p.99)–Great on seafood and/or (cold poached) chicken or as a salad dressing for greens (for those of you with light sweet miso left over from the previous challenge, you could start with this) - Classic Sweet-and-Sour Sauce (p.98) - Kelp & Mushroom Relish (p.110)–Vinegar also acts as a tenderizing agent here - Red & White Radishes (p.221) I opted for the radishes. This was quite an easy challenge – no complicated cooking or hard-to-obtain ingredients – I keep kombu in...
La Fuji Mama (how can you not love Japanese food with a blog of this name) came up with the wonderful idea to cook her way through Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh. The minute I stumbled upon the description in her blog I was hooked – and hey, it gave me an excuse to buy yet another cookbook which has been on my Amazon Wishlist (one I reserve exclusively for cookbooks). I love Japanese cuisine, and I fell in love with the book at first sight. But first, let me tell you about the Washoku Warriors. The idea: participants prepare 1 or 2 recipes from the book per month, which are chosen at the beginning of the month. The Washoku Warriors work on these...
Zorra is swimming in piles of lemons and invites the foodie world to share lemon recipes for a Lemon Day event. I’ll happily oblige I’ve chosen a dish I’ve been wanting to try ever since I spotted it on blogchef.net: Chinese Lemon Chicken The combination of a sweet lemon sauce with fried Chinese chicken is rather unusual for European tastes – think sweetn’sour, if you need a boost for your imagination.
The latest edition of Meetas Monthly Mingle over at What’s For Lunch Honey is an invitation to cook Bollywood-style. I love Indian food, so the hardest part was narrowing my choices for this event down to a single recipe. I grabbed Flavours of India by Madhur Jaffrey – and of course the grand old lady of Indian cooking was an excellent choice. The Bengali Chicken with Mustard Seeds (Sorse Murgi) is one of my favorite chicken dishes ever. Jaffrey calls it a very mustardy, typically Bengali creation to be eaten with plain rice. It is actually quite good eaten by itself, in particular cold, and has been a much asked-for dish to bring to parties over the last years, I think once we served it as El-Aurian frog legs...
Last night’s dinner was Chicken Madras. The original idea came from Delia online. Usually, I prefer real Indian food to colonial curry powder dishes, but this time I wanted something easy. Delia Smith’s recipe fit the bill. Of course, I fiddled with the recipe – I didn’t have garlic, so I used a shallot for the spice paste – even better since my DH has a sales job and his customers prefer non-garlic salespeople . This worked fine, but I wholeheartedly recommend making the spice paste in a mortar, if you have a decent one. Tainting your blender with a miniscule amount of turmeric-yellow spice paste isn’t worth the cleaning, after all. And I didn’t have Sharwood’s Hot Curry Powder, either. I think I have seen Sharwood’s products over...
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