Verdant San Francisco: 4/1/13 - 5/1/13
Indiese kaas en groente kluitjies met roomsous
Indian cheese & veggie dumplings with cream sauce
Posted by Verdant at 9:04 PM 0 comments
Kimbap & Dubu buchim yangnyumjang
Die ander dag het 'n paar kennisse gepraat oor Koreaanse kos. Dis my ma se kookkuns en die rede wat ek lief vir pikante kos is :). Ek het twee disse gemaak, kimbap (Koreaanse sushi rolle) en dubu buchim yangnyumjang (pan-gebraaide tofu met pikante groen uie sous).
Almal het hulle eie gunsteling weergawe van kimbap. Myne het komkommers, wortels en Koreaanse styl eiers. Vir die dubu buchim yangnyumjang het ek hierdie resep gebruik. Dis van Maangchi, my gunsteling Koreaanse sjef op Youtube.
The other day, some acquaintances were talking about Korean food. It's my mother's cuisine and the reason I love spicy food :). I made two dishes, kimbap (Korean sushi rolls) and dubu buchim yangnyumjang (pan-fried tofu with spicy scallion sauce).
Everyone has their own favorite versions of kimbap. Mine has cucumbers, carrots, and Korean style eggs. For the dubu buchim yangnyumjang, I used this recipe. It's from Maangchi, my favorite Korean chef on Youtube.
Posted by Verdant at 4:31 PM 1 comments
Paneer is 'n kaas wat baie gewild in Indië met albei vegetariërs en nie-vegetariërs gelyk is. Dis 'n goeie bron van proteïen en maklik om te maak. Hier is die resep wat ek gebruik het.
Een voordeel van tuisgemaakte paneer is die prys, 24oz vir $3 vs. 14oz vir $5. 'n Ander voordeel is dat jy kan speserye aan die dikmelk voeg direk vir ekstra geur. Ek het mostertsade en fenegriekblare gebruik.
Die finale gereg - Kadhai Paneer (Indiese kaas met pikante tamatiesous) / The final dish - Kadhai Paneer (Indian cheese with spicy tomato sauce)
Paneer is a cheese that's very popular in India with both vegetarians and non-vegetarians alike. It's a good source of protein and easy to make. Here's the recipe I used.
One advantage of homemade paneer is the price, 24oz for $3 vs. 14oz for $5. Another advantage is that you can add spices directly to the curds for extra flavor. I used mustard seeds and fenugreek leaves.
Posted by Verdant at 11:45 AM 0 comments