Marinated eggplant with toasted sesame
There are many ways to prepare eggplant dishes. You can roast or grill the eggplant and collect the meat, which is popular in the middle [...]
Tabbouleh, middle eastern parsley and herb salad
Tabbouleh is a common green parsley salad widely available in the Middle East. The origin is thought to be in Lebanon and Syria, but the [...]
Mushroom soup with a hint of truffle
Mushroom soup is easy to make. Widely available button mushrooms provide a bit of a bland taste, though. Here we use fresh crimini and oyster [...]
Chumaki, sushi rolls
Chumaki sushi rolls consist of sushi rice with 2-3 ingredients rolled in nori seaweed. The diameter is 1 to 1.5 inch. It is not time [...]
Sushi rice from Japan
One may not think much of making Japanese sushi rice. But in Japan they give lots of attention to details to make the sushi rice [...]
Green mango salad – a Vietnam favorite
Green mango salad is a favorite in South East Asia. Different regions have their own versions. It comes together rather quickly and requires a minimum [...]
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 [...]
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 [...]
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 [...]
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 [...]
