Kulich

Kulich [koo-lihch] A tall cylindrical Russian Easter cake traditionally served with PASHKA (a creamy cheese mold). Kulich is yeast-raised and flavored with raisins, candied fruit and saffron. It’s usually crowned with a while confectioners’ sugar icing, sprinkled with chopped candied fruits and almonds and sometimes topped with a rose. RECIPE Ingredients (Yields : 4 loaves) […]

Kugelhopf (Gugelhopf)

Kugelhopf, kugelhupf [koo-guhl-hopf] Though generally thought of as Austrian, bakers from Alsace, Germany and Poland also claim credit for this light yeast cake. Kugelhopf is filled with raisins, candied fruits and nuts, and generally embellished with a simple dusting of confectioners’ sugar. It’s traditionally baked in a KUGELHOPF PAN, a turban-shaped tube mold with swirled […]

Yogyakarta Jackfruit Stew (Gudeg Jogja)

There are two young jackfruit dishes that are super famous in Indonesia, one is Padang jackfruit curry, and the other one is Yogyakarta jackfruit stew, lovingly called gudeg Jogja in Indonesia. Gudeg is traditionally slow cooked in a claypot for hours until all the liquid and spices have been absorbed by the jackfruit and the jackfruit meat is super tender […]

Chicken cooked in coconut milk (Opor Ayam)

Originated from Central Java (Indonesia), opor ayam (chicken cooked in coconut milk) is especially popular during lebaran (Idul Fitri) where it is typically served with ketupat (boiled rice cake wrapped in woven palm leaf pouch) or lontong (boiled rice cake in the shape of a cylinder wrapped in banana leaf). Opor ayam is also the meat of choice for the famous Yogyakarta nasi gudeg, […]

Kari Ayam (Chicken curry Malaysian style)

Malaysian chicken curry or Kari Ayam, is a dish made out of chicken usually the bony parts like ribs, wings, thighs and legs marinated in a spice blend of chillies, ginger, garlic, lemongrass, shallots, belachan and candlenuts cooked with coconut milk together with potatoes served with steamed rice or roti canai. RECIPE: Ingredients: 1 chicken […]

Sponge cake

Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. It has a firm yet well-aerated structure, similar to a sea sponge. In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes. Two common British batter-method sponge cakes […]

Laksam

Laksam, also known in Thailand as Lasae (Thai: ละแซ), a specialty of the Northeastern Malaysian states of Kelantan, Terengganu and Kedah, is made with very thick flat white rice flour noodles in a rich, full-bodied white gravy of boiled fish and coconut milk. Though usually made of fish flesh, it is sometimes made with eels. […]

Tabbouleh

Tabbouleh [tuh-boo-luh] (Arabic: تبولة‎ taboūleh; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made of mostly finely chopped parsley with tomatoes, mint, onion, Bulgur (cracked wheat), and seasoned with olive oil, lemon juice, salt and Pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze (appetizer) in the Arab world. Variations of it are made by Armenians, Palestinians and Turkish. Its popularity has grown in Western cultures. RECIPE: […]

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