Latkes

According to some, latkes originated in Eastern Europe, while others claim they evolved from Italian ricotta pancakes. Regardless, these potato fritters are made by home cooks for Hanukah in Israel and around the world. The ideal latke is plump and creamy on the inside and crispy and lacy on the outside. To get them that […]

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Banh Chung

Banh chung, a sticky rice cake filled with creamy yellow split mung beans and pork, is a traditional dish served during Tet, the Vietnamese lunar new year. The result is a green-tinged, floral-scented cake filled with creamy mung beans and rich, savoury pork (the colour and aroma are from the banana leaves used to wrap […]

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Sakkarai Pongal

During the four-day harvest festival of Pongal, celebrated by Tamil Hindu community of south India, Sakkarai pongal or sweet pongal is made. Flavoured with cardamom, this creamy pudding is made with rice, coconut milk, and split yellow mung beans, as well as cashews and raisins.  Adapted from a recipe by Mrs. KM Mathew.  Yields 6 […]

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Hummus

The trick to making hummus that’s as smooth as silk is removing the skins from the chickpeas. Admittedly, while I find it mindless, it can take a while to do. Luckily, Sami Tamimi and Yotam Ottolenghi’s Jerusalem provided the answer: a little bicarb (baking soda), some friction (from stirring), and hot water are all you need […]

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Toshikoshi-Soba

Eating toshikosh-soba, or year-end noodles,  on the last night of the year is an 800-year-old tradition in Japan, and is eaten as seeing the old year (an specifically any misfortunes that came with it) out. The buckwheat noodles used symbolise a number fo things, including a long and peaceful life, resiliency, and wealth. Eating them before […]

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Soo Jae Bi

Soo jae bi (or sujebi) is a popular, and simple and economical Korean noodle soup, which is also called “hand torn noodle soup.” It is flavourful with a light-coloured (almost white) broth and very thin noodles. To keep its pale colour, use salt instead of soy sauce to adjust the seasoning.    Yields 2LSoo Jae […]

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Beef Suqaar

Beef suqaar is a quick and versatile beef and vegetable dish that’s a cross between a stew and a stir-fry. “Suqaar” comes from an Arabic word, meaning “small ones.” Here, the small ones refer to the small pieces of meat—the butcher I went to cut the cubes to about 1.3 cm (½-inch), but you can […]

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Onion Bhajis

At their best, onion bhajis (or pakoras or vadai) are crispy and light; at their worst, they are stodgy and greasy. The trick lies in the batter. Too thick, the globby mix makes fritters difficult to cook through without burning. Too thin, the batter runs off the onions, and they separate into strands in the […]

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