Living in South East Asia one encounters all kinds of savory balls. Cuttlefish (squid), prawns, pork, fish, each more flavorful than the next. Some are served fried with a light glaze, some come covered in sauces or showcased as the main ingredient in soups and they are far from dry or insipid. This version is an adaptation from one of the many forays into Singapore hawker centers. They are baked instead of fried and the results are just stellar! Don’t…
A Mexican pepper filled with meats and cheeses, dipped in a light batter and then deep fried. It’s traditionally served alongside tamales and pozole at Christmas time in México. It dates as far back as the 1800’s, originating from the town of Puebla and the sharp flavors of Poblano or Anaheim peppers are showcased in this popular dish. When done correctly it’s one of the best examples of Mexican fare. In the States the popular version makes the filling with…
These hot peppers called Gochujun, filled with a mixture of pork and tofu and are sold by the bucketful all over Seoul by local street vendors. The variety of Korean pepper is hard to find here so you can substitute for Anaheim chilis or for extra kick you can use jalapeños. 12 Anaheim peppers 1 TBSP garlic/ginger paste ¼ LB of ground pork ½ a block of firm tofu – patted dry 3 scallions – chopped – green…
If you haven’t had dolmades, then you have been missing out. They are a Greek delicacy and when prepared correctly, they are a delight to the senses. Homemade are far superior to store bought and they are rather uncomplicated to make. You can purchase grape leaves at specialty stores but note that they are packaged in a brine and therefore salty, so they need to be rinsed before using. The have a green, earthy and salty flavor to them which…
Poke is a dish indigenous to Hawaii. They have many varieties of Poke served all over the islands, the fish is so fresh that it would be criminal not to eat it raw. This version is simple, packs a wallop in the flavor department which pairs excellently with this oily, fatty fish. Many chose not to eat raw salmon because of the belief that it’s an oily fish and therefore fishy in taste. However, if you get the freshest salmon…
There is something so decadent and intimately sensual about eating raw fish whether it’s with sushi, sashimi, tartare or poke. It’s a salad consisting of chopped raw fish, called Tako in Japanese and Poke in Hawaiian. In Europe they serve it as Tartare or Carpaccio and nowadays the trendy appellation in most snazzy, hip joints is crudo, meaning “raw”. Many abstain from eating anything raw, because they believe any meat has to be cooked. Once your crudo-uneducated palate savors its…
Alongside the sexy crab cake, salmon croquettes are just as glamorously chic. Not only are they the most elegant rosy color but when prepared correctly, you will receive an Oscar nomination for saveur and presentation. These particular morsels will get you the accolades of the century. Don’t be that person that creates salmon patties out of a can. And no, I haven’t waged a war against canned salmon, but if you are going to embark in cooking professional fare, then…
Hummus authorities will tell you it’s truly calamitous to use canned chickpeas. Still, when time constraints thwarts the lengthy preparation, it’s a precipitous way of creating Hummus in a hurry. It may be a desecration of the Hummus Laws of the Universe, but you still get a pretty decent dip in my opinion, way better than any store bought. So, venture gently into the Hummus world, and know it’s fine to use the shortcut. Fair warning however, once you make…
Closely related to the French Ratatouille and the Spanish Pisto, Caponata is the soul and essence of Sicilian cuisine. It’s a sweet-sour Italian chunky veggie jam, where the star is the mellow flavored eggplant, making it a perfect vessel for absorbing all manner of splendid flavors. Raisins and toasted pine nuts are thrown in which reflect the Arab overtones ever present at the Sicilian table, although, there are recipes of Caponata that exclude these two ingredients, so each seasoned chef…
This dish definitely anchors the pillars of Middle Eastern cuisine. Just like hummus, tagine, couscous and lamb are fundamental chapters in Levantine feasts, eggplant is a force to be reckoned with, prepared in a myriad of succulent ways. Baba Ghanoush is served mostly as a “mezze”, an appetizer and it can be left chunky or creamed and left at room temperature before serving, to allow the flavors to deepen and become earthier. This is an ever-present Levantine dish. What makes it…
Hummus is now the global swanky food at every deli counter. From Dean and Deluca in NYC to the Harrod’s Food Halls in London. It should be nominated for an Oscar and get a star on the Food Hall of Fame. And it’s no wonder, with survey trending sources back in 2015 predicting it would become the “chic” superfood in America – and it has – by a landslide. It’s now a mass produced superfood, sold on very supermarket shelf, Sabra…
What fetching and altogether heartwarming memories are brought forth when thinking about culinarily forays! In this particular instance, journeys across Europe and recollections of crossing Spain from North to South (French-Spanish border). Stopping along the serpentine road-trip at various rustic, but delectable roadside cafes where, even when you only partake of a coffee or a glass of Regional, solid wine, you are presented with a charming, accompanying side dish. A churro or buñuelo for a fortifying coffee in the later…
Curry puffs are one of South East Asia’s best kept secrets. Other than of course to the locals, who are no fools and know these are one of most delicious snacks to be had all over the island and devoured mostly on the go. I had my first curry puff encounter at Singapore’s Newton Circus, one of the most famous and sought after outdoor food courts in Singapore. It has been there since 1971 and underwent a major revamp in…