What you’ll need: •1 single-cup coffee filter •1 tea kettle (or a pot, something to boil water in) •1 coffee mug •2 tablespoons bold coffee grounds •1/2 cup water (you’re boiling more than you’ll use) •1 tablespoon condensed milk •3/4 cup of ice Instructions: Heat water to a boil. While it is heating, grab your Read Post
Thai Recipe: Green Curry with Chicken in Coconut Milk
Below is the recipe for Aon’s green curry with chicken in coconut milk from Red Chili Thai Cooking School. Some of the ingredients we used in class may be unavailable in many countries, so just substitute where required. Since we don’t eat chicken, we made this dish with a textured vegetable protein (TVP) “chicken,” and Read Post
Spicing Up Our Cooking Skills
It took 22 days before we put down our chopsticks and asked, “Why have we not learned how to make this delicious food yet?” Tara had a hand in making som tam in the streets of Bangkok, but it was finally in Chiang Mai that we decided enough was enough — we needed to know Read Post
Kerala Kitchen: South Indian Side Dishes
The names of these side dishes were told to me in the local language, Malayalam, and the cooking instructor didn’t know how to translate them. They’re basically: cabbage with coconut, beetroot without coconut and okra (aka – bhindi, aka- lady’s fingers) without coconut. I’m sure they have fancy restaurant menu names, but I couldn’t figure Read Post
Kerala Kitchen: Tomato Curry Recipe
So begins our adventure into South Indian dishes. The cuisine is much different in the south. Coconut and coconut oil are often found on the ingredient list, and fish is a favorite of the south as well (sadly, I have no fish recipes to share). These dishes are surprisingly quick and easy to make, and Read Post