Wanted to do another round of clearing up the freezer and larder. I found my stash of turkey ham and happily about half a liter of homemade shrimp stock in the freezer, and there was a can of whole peeled tomatoes in the larder. Dug through my fridge and found all the necessary ingredients for this jambalaya recipe by Emeril Lagasse, so this was what we had for lunch today.
Read MoreSo I was talking to my colleagues at work about food and dumplings and yummy stuff to eat, when Shu mentioned momos. Momos are Nepalese dumplings, she said, and you eat them with chutney.
To me, that sounded simply wonderful. I have always loved dumplings, and I also thoroughly enjoy making them especially the pleating part which I find most therapeutic. However, the dumplings I’m used to have always been the East Asian variety (mandu, wonton, gyoza), and I’ve tried Filipino molo which isn’t too different either. Now here I was, presented with a more exotic variety of dumpling, filled with flavorful spices and herbs like cumin and coriander and cilantro, and I simply couldn’t wait to experience it.
Read MoreGrowing up in Terengganu, one of my favorite afternoon tea snacks was kayu keramat. Literally translated as ‘sacred stick’ (don’t ask), it is basically a lightly sweet fried dough. A local doughnut, so to speak.
Read MoreSaw this recipe on Youtube a few weeks back. Everything was in Chinese, but the ingredients and the concept shown was enough for me to imagine how tasty these buns might be.
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