Tabbouleh, middle eastern parsley and herb salad
Tabbouleh is a common green parsley salad widely available in the Middle East. The origin is thought to be in Lebanon and Syria, but the [...]
Mushroom soup with a hint of truffle
Mushroom soup is easy to make. Widely available button mushrooms provide a bit of a bland taste, though. Here we use fresh crimini and oyster [...]
Chumaki, sushi rolls
Chumaki sushi rolls consist of sushi rice with 2-3 ingredients rolled in nori seaweed. The diameter is 1 to 1.5 inch. It is not time [...]
Battera (pressed sushi) with preserved mackerel
Battera is literally a pressed sushi. In Japan mackerel sushi is much more popular than salmon or tuna for the obvious reason of cost. But [...]
Sushi rice from Japan
One may not think much of making Japanese sushi rice. But in Japan they give lots of attention to details to make the sushi rice [...]
Green mango salad – a Vietnam favorite
Green mango salad is a favorite in South East Asia. Different regions have their own versions. It comes together rather quickly and requires a minimum [...]
Yoghurt, simple and more delicious
Making yoghurt by yourself may have various drivers. Sometimes it is difficult to obtain yoghurt without sugar, artificial flavors or colorants added. Sometimes it costs [...]
Cantonese fried rice
Cantonese fried rice provides an easy way to use up rice, meat, seafood and vegetable leftovers. However for the home cook there is one major [...]
Duck soup
Duck soup tasts slightly more intense than chicken soup. It falls in the range of poultry soups (turkey, chicken, duck, pigeon) that each provide a [...]
Tempura batter
A typical tempura batter is made of a mixture of starch, low gluten flour, ice cold water, a little oil. Sometimes chefs use also baking [...]
