Soft scrambled eggs and crispy garlic bits are my favourite additions to fried rice. If you buy and stock garlic granules by the pound like this alliomaniac writing the recipe, use that by all means. (A word! For the garlic obsessed!) Don’t worry if you don’t though – I’ve put instructions below for how you… Read more »
Adding a time duration to a recipe title is a bold move, and I’ll admit that it sometimes makes me very nervous. Sure, if I were making say, guac, I’d freely tack it on, but for something that involves multiple elements of stir-frying and mixing and chopping, I feel the added pressure to make… Read more »
By a show of hands, how many of you have looked up a recipe online that ‘serves 4’ (most recipes are written to scale to 4), cooked it, and then realized that there is nowhere close to enough food to feed the 4 people sitting at your table? I’ve been burned by this a few… Read more »
When it comes to stock-making, there are no real rules. (I would argue that there are no real rules to cooking in general, but I’ll hold off on that one for now). Depending on whether you’re making a Western style of stock or an Asian one, the ingredients will vary widely. Western stocks usually… Read more »
If sticky-rice fried rice is something you enjoy eating, then this might be the recipe for you (fyi, and achieved without using sticky rice). Silken tofu is broken up into small curds—resembling scrambled eggs—and when tossed with the rice, gives it the most desirable soft-set consistency. The tofu completely disintegrates into the rice and… Read more »
The common green bean is an unsung hero. When you think about it, you mostly only see it used alongside other vegetables in curries or stir fries, as one of the sides for grilled meats, or in a kootu or poriyal to accompany rice; it’s always that default vegetable that gets bunged in with other… Read more »
Chinese black bean has been all the rage in our household for a while now. Known as Douchi in Chinese, they are essentially black soy beans that are heavily salted and fermented and used extensively to flavour everything from stir-fried vegetables and meats, eggs, to rice dishes. These little umami-laden nuggets are salty and sweet… Read more »
Really not a lot to say about stir-fries that hasn’t been said before. Using a few pantry staples and whatever vegetables you have on hand, you can whip up something delicious in a matter of minutes. They come in handy especially when, say, you’ve been homebound for a week and are running out of options,… Read more »
