Cooking for yourself, Sharing your favourites!!
Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the national dishes of Singapore. Hainanese chicken rice is most commonly associated with Singaporean and Malaysian cuisines, although it is also popular in Thailand, where it is known as Khao Man Gai, […]
As you have known what is PHỞ! PHỞ GÀ is another PHỞ that is well known in Vietnam beside PHỞ BÒ. With a clear broth and chicken flavored with special spices and herbs, It will make you mouthwatering especially in winter season. RECIPE: Ingredients (for 4 serves) For broth: 1 kg chicken bones 1 whole […]
Originated from northern Vietnam, BÚN THANG is a familiar dish of Hanoians, many people like this dishes. Because the taste of broth is very sweet, strong, clear and aromatic smell of dried shrimp and squid makes the dish is very specific and delicious taste. Many people think that it will be difficult to cook this […]
Rogan josh (British English [ˌrəʊɡən ˈdʒəʊʃ], American English [ˌroʊɡən ˈdʒoʊʃ]), also written ROGHAN JOSH or ROGHAN GHOSHT, is an aromatic LAMB or GOAT meat dish of Persian or Kashmiri origin, which is one of the signature recipes of Kashmiri cuisine. (Kashmir is the northernmost geographical region of the Indian subcontinent.) A number of origins of […]
Qormah, or korma, are creamy curries often thickened with nuts or nut purees. There are many different kinds of qormah, and qormah lawand is an Afghani version with chunks of CHICKEN or LAMB in a onion gravy flavored with sweet spices. RECIPE: Ingredients: 1/2 cup Cashews or almonds 3 to 4 cloves of garlic, minced 2 tbsp […]
Qormah or Korma comes from the Urdu word ḳormā, which means to “braise”. This dish is cooked with meat (Lamb, Veal or Chicken) and nadroo (LOTUS ROOT) in onion and yogurt gravy. As with other braised dishes like Rogan Josh, it is characteristic of Moghul cuisine, which was first introduced to Northern India by the […]
Qormah e Alou-Bokhara wa Dalnakhod Lamb or Chicken QORMAH, cooked with yogurt, sour plums, lentils, and spices. RECIPE: Ingredients 1 Tbsp ginger garlic paste 1 Big onion chopped 1 Cup yogurt 500 gr Lamb, or Chicken, Cut into chunks 3 Tbsp chana dal (Lentil) 2 Tomatoes chopped 2 Green mirchi’s (Green chili) 2 Tsp red […]
Chicken Korma is a mild, aromatic and creamy curry dish that originates from ancient Mughlai cuisine. Often served at weddings or special occasions, its wonderful flavor comes from blending a number of spices with a mix of almonds and yogurt. RECIPE: Ingredients 2 tbsp (30 ml) butter or Ghee 1 tbsp (15 ml) vegetable oil […]
Albaloo polo (Persian: آلبالو پلو) is an Iranian dish of rice and sour cherries usually served with chicken or koobideh kebab or some form of stew (Khoresht). In Persian, Albaloo means cherry, or more specifically morello cherry. Polo is a style of cooked rice, known in English as pilaf. The herbs and spices used in […]
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, […]