Category: Blog
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Red braised pork
Written by
on
Oo this is extremely good. Delicious pork, the blanche and fry steps before braising prevent this from becoming a lump of fatty amorphous protein and the braising liquor is delightfully…
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Gong Bao (Kung Pow)
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on
Ooo boy… This is… authentic. Spicy and tingly, sweet and sour, crunchy and… tasty. But I do feel like it might be a bit much for my feeble western tongue.…
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General Tso’s Tofu
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on
Very satisfying, take away style dish. Used a mix of the two recipes, Lau’s being sweeter, and using its batter and deep frying the tofu (twice…). This is… Nice. Decadent.…
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Autumn Pilau
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on
Tasty, fairly quick, great instructions. Used pumpkin rather than squash, and it was delicious, silky, soft could be used in many many recipes to enhance. But actually you don’t necessarily…
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Baked Pear
Written by
on
Really great, reduce the amount of sweetener used (maple syrup used here, very nice but too sweet). From Chetna’s Healthy Indian Vegetarian, pg. 242
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Beetroot sabji with dal
Written by
on
A really lovely dal, top level. Simple and full of flavour. I used precooked beetroot which made the colour weaker, but it seemed tasty enough. Would love to try it…
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Small Roast Chicken
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on
What a challenge it is to roast a chicken such that the breast and legs are done. A small bird of 1.5kg makes it easiest, I think. Keep it simple.…
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Lamb with mint pulao
Written by
on
Using left over breast of lamb, which can sometimes be difficult to find a worthy use of, and the end of a bottle of mint sauce in place of the…
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