It's almost September.
On the way home from jogging, I saw a lady walking while cuddling a huge cat.
"He made me to go for walk"
Thursday, August 27, 2009
Sunday, August 23, 2009
tandori chicken
It is sad when I eat dry, over-spiced orange-colored tandori chicken at Indian restaurants.
My friend cooks beautiful juicy tandori chicken, pork, shrimp and fish.
I wanted to cook such juicy tandori chicken at my home too.
I rubbed chili powder and lemon juice all over the chicken leg and thigh and let it sit.
Marinate the chicken in a yogurt mixture for a couple of hours.
I used all this marinate sauce to make masala.
I should make pork masala this week.
My friend cooks beautiful juicy tandori chicken, pork, shrimp and fish.
I wanted to cook such juicy tandori chicken at my home too.
I rubbed chili powder and lemon juice all over the chicken leg and thigh and let it sit.
Marinate the chicken in a yogurt mixture for a couple of hours.
I used all this marinate sauce to make masala.
I should make pork masala this week.
Saturday, August 22, 2009
Indian onion pickles
I had Indian food for the first time when I was a high school student.
I was so impressed and the next day, I asked the restaurant to hire me.
Since then, the family who owned the restaurant and I have been very good friends.
I used to cut tons of onions (and suffered many tears) at the restaurant to serve these pickles.
The secret of the color is paprika powder.
After you enjoy the spicy curry and the onion, chai with a lot of milk or even just plain yogurt refreshes your mouth.
I was so impressed and the next day, I asked the restaurant to hire me.
Since then, the family who owned the restaurant and I have been very good friends.
I used to cut tons of onions (and suffered many tears) at the restaurant to serve these pickles.
The secret of the color is paprika powder.
After you enjoy the spicy curry and the onion, chai with a lot of milk or even just plain yogurt refreshes your mouth.
Monday, August 10, 2009
Nukazuke-Japanese pickles in rice bran paste
One of my friends left me his rice bran paste, since he will be gone for 3 months, travelling to present his art work at museums.
The paste is beautiful!
I am enjoying observing how it changes it's flavor and the bacteria's activity.
Nukazuke-Japanese pickles in salted rice bran paste.
Add 15 % salted water into rice bran to make a paste.
Add dried chili, seaweed, or even beer to flavor it.
Add veggie bits to ferment the bran by lactic acid bacteria.
Once the bran is ready, you can add veggies like daikon, turnips, carrots, cucumbers, cabbages and more.
You have to mix it everyday to add some air in it.
The paste is beautiful!
I am enjoying observing how it changes it's flavor and the bacteria's activity.
Nukazuke-Japanese pickles in salted rice bran paste.
Add 15 % salted water into rice bran to make a paste.
Add dried chili, seaweed, or even beer to flavor it.
Add veggie bits to ferment the bran by lactic acid bacteria.
Once the bran is ready, you can add veggies like daikon, turnips, carrots, cucumbers, cabbages and more.
You have to mix it everyday to add some air in it.
Friday, August 7, 2009
Rice bowl for my dad
Subscribe to:
Posts (Atom)