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I grew up eating lots of delicious Korean food in Los Angeles so of course I love kimchi. I've been making it at home for years, mostly since I lived in Europe and couldn't find it readymade in the shops. This is the recipe I "follow" but to be honest I'm not much of a measurer! Traditional recipes vary a lot, but usually they add rice flour. I always forget to buy it so I never use it! Vegetarians and vegans can leave out fish sauce and add extra salt. I use this recipe for other veggies like green onions and root vegetables too. Enjoy!
I'm Tamil by birth, but moved around northern India with my Army family. Yet, every summer we would go back to Madras to spend the school holidays with the grandparents, and invariably attend a traditional wedding.
Each would follow the same format – a morning ceremony sandwiched between breakfast and lunch served feast-style on fresh banana leaves, with all our favourite foods, both sweet and savoury together. Everything was eaten with our hands, dished out by lungi-clad servers, and served with a side of gossip from all the 'maamis' (aunties).
I particularly wanted to highlight this kind of traditional vegetarian Tamil Iyer food because it's almost never served in the popular 'Indian' restaurants, which showcase mostly Punjabi food. You'd have to visit a Tamil home or a regional Tamil or generically 'south Indian' restaurant to eat anything close to it.
Created for the Global Cuisine challenge.
#vegetarian #feast #weddingfood
This illustration is of Vietnamese Spring Rolls or Gòi Cuõn, inspired by a trip a few years ago to Hanoi. My travel partner and I found this great place to eat them, the smell of mint and crunch as we ate the roll will stay in my mind forever.
When I lived in Vancouver I was introduced to the wonderful, mouthwatering world of sushi and became a fan instantly. Years later I travelled to Asia and experienced a culinary bonanza - flavours, colours and textures I had never seen or tasted before - and so began my lifelong affection, admiration and excitement for all things sushi!!
One winter, I was able to escape to the Southern Hemisphere to visit a friend in Chile. After a tiresome plane ride, my friend picked me up and we hit the streets of Santiago. The sun was hot and the jet lag was setting in, so we stopped for one of Chile’s favorite treats: mote con huesillos. After we ordered, two cups were filled with cooked wheat berries, dried peaches and finally an icy sweet liquid steeped in peaches, sugar, cinnamon and orange. Standing there, under the hot afternoon sun and drenched in sweat from a day of exploring, it was a most welcome treat that reminded me of one of the reasons I love traveling.
I didn’t quite know what I was getting myself into the first time I happened upon a Chinese hotpot restaurant, but the deliciousness is something everyone should experience! Hotpot has everything you could ask for in a great meal - a shared dinner filled with a variety of fresh ingredients that you get to cook yourself right at the table in a simmering pot of perfectly seasoned broth while socializing with your friends and family. Yes, please!
Every autumn, when the temperature and humidity is just right, my mother and I wait for the perfect moment to go mushroom hunting in the neighboring forests. With our eyes peeled to the forest floor we pick only those we know to be edible.
Gathering only enough for our dinner we hurry home while the mushrooms are still at their freshest. Prepared in a simple manner, we use our old cast iron pan, a dab of butter, a splash of cream, pepper and salt and some herbs like parsley and rosemary. Nothing more. We want to savor the taste that every unique mushroom has to offer. With our plates warmed and ready they end their journey with glass of chilled white wine.
For my Global Cuisine design challenge entry, I want to feature the Filipino culture of communal sharing at the table, with what is now happily called a "Boodle Fight" coined from the military style of eating as one. Laden with fresh banana leaves and foods varying from vegetable side dishes to seasonal fruits, grilled meats, a melange of seafoods, of course, our staple, white rice and in many occasions, a roasted suckling pig aka lechon, the bountiful table showcases how Filipinos love feasting with family and friends indoors and at best by the beach on a hot summer's day. We eat with our hands, please!