month : 04/2019 7 results
  • Tempura batter

    A typical tempura batter is made of a mixture of starch, low gluten flour, ice cold water, a little oil. Sometimes chefs use also baking soda or sparkling water, some spices and a cold egg. This is all barely mixed with chopsticks or a fork (not a ...
  • Mango Chutney

    Mango chutney originates from India. Indians often use green (unripe) mango's, which provide for some tartness. During British rule in India, the Brits started to add vinegar and sugar to ripe mango's merely to create tartness, but also to ensure ...
  • Tamagoyaki, rolled omelet from Japan

    Tamagoyaki exemplifies the universal habits we have developed as a global civilization. Whether you wake up in Edinburgh, Nashville, Istanbul, Bogota, Chengdu or Tokyo: we eat eggs at breakfast. But there are subtle differences. These rolled ...
  • Garam Masala, spice mixtures from India

    Garam masala is available from the grocery stores, certainly in Asia. The issue is that in India, garam masala has a different composition in each household and what one is buying will have also. I prefer to use the whole spices.  Then toast them ...
  • Clam Chowder from New England

    A clam chowder is nothing more or less than a soup made with clams and broth. In New England the broth contains cream and is rather white; in Rhode Island the broth is semi-transparent and in Manhattan the broth is red as it contains tomatoes.  ...
  • Dashi, broth from Japan

    Dashi, broth from Japan is a staple in the Japanese kitchen. The most simple, vegetarian version of dashi is kombu, sun dried seaweed or kelp, steeped in water. For a  richer version use also katsuobushi (based on skipjack tuna or bonito). The fish ...
  • Multi grain and seed bread

    Multi grain and seed bread is as delicious as it is healthy. Developed over several years in my home kitchen, it provides fibers, whole nuts and seeds and some full grains as well. The absence of commercial whole wheat bread supply in many parts of ...