An omelette with oysters? Easy, 3 steps – Thailand
Version française Fried oysters, super easy and a nice discovery from Thailand Not so appealing but still very good Street restaurants, the paradise of food explorers 2 baking trays and a few boxes full of ingredients and here you go, ready to start ! Ingredients (for one person) : Half a glass of milk 2 eggs 8 oysters (without the shell and cleaned with water as you want the texture and not the taste of salty water) A handful...
DIY : Homemade coconut milk – Thailand
Version française … Only possible with fresh coconut ! A special thanks to May for sharing this secret with me! Making your own coconut milk is super easy and quite fun to do… If you’re in south east asia where you can find fresh coconuts everywhere in the markets. In Europe, It gets a bit more complicated except if you can find fresh coconut somewhere. Let’s say you have a fresh coconut in front of you…...
lemon grass peanuts… WOW – Vietnam
Version française The only recipe learned in ta van As explained a few times in my article about our voluntering experience in Ta van, my recipe of the apple and cinnamon tea or the one of my apple pie… Entering a vietnamese kitchen is much more difficult than expected But I managed to take this recipe, super simple but so good, for you… or maybe for me… but we can share. Ingredients : Fresh peanuts Fresh...
Fish sauce… the vietnamese secret – Vietnam
Version française I never knew how to use this fish sauce before arriving in Vietnam Ingredients : Fish sauce Garlic Red pepper Preparation : Chop the red peppers and keep the seeds if you want it “hot” or remove them if you want the sauce “hot but not too much” Chop a clove of garlic Add all this in a bowl of fish sauce and let it macerate a few minutes… or a few hours for an even better...
Sohag – The traditionnal baking adventure – Egypt
Version française The sunny bread adventure with Samah’s family in an upper egypt village Samah lives in Shandaill, a small village in the district of Sohag. After a week in Cairo, shandawill is a place where houses are not higher than 3 floors and where you can find green land. The village is stituated in the Nil valley and is therefore more oriented agriculture than service or industry. You can find in the fields around...
Homemade fresh cheese – Egypt
Version française Homemade fresh cheese, egyptian way, less than 2 days ! There are several ways of making cheese as there are different moments in the making process where you can stop or keep going to reach a new texture or taste.This short version is quicker, fresher and softer which is better to eat with spices, honey and fruits. It’s also easier to make it at home. The long version is drier, the taste is saltier which...
The pomegranate adventure – Iran
Version française One day in the pomegranate world… Like I said in my last recipe article, I’ve spent a few days in the desert where I finally took the time to enjoy another face of Iran… Indeed, Iran is not only made of blue mosques and mud villages, you can also find deserts, agriculture and wonderful persons there. Meeting Massoud was a real pleasure. I share with him several of my passions and values, traveling,...
Bademjan & Curd – Eggplants – Iran
Version française Bademjan for eggplant, the iranian version of the lebanese moutabal Bademjan means eggplant. It seems that this dish doesn’t have its own name but it really doesn’t matter because it is just very good and this is the only thing I need to know. Ingredients : 1 kg eggplants 2 big sliced onions 1 or 2 Tbsp of pomegranate sauce Cumin Fennugreek Preparation : Fry the onions and then the eggplants in oil....
Tahini – DIY – Lebanon
Version française Simple and very useful to cook lebanese cuisine, the tahini is in a lot of recipes here Mostly know for the fact that it is used in the houmous preparation, the tahini or tahina is actually almost everywhere in the lebanese recipes (especially in Mtabal, my favorite recipe). It is basically a paste made from grilled sesame seeds, super easy to make and much cheaper when it’s made at home… especially for...
Preserved eggplants – Lebanon
Version française Preserved eggplants for winter… In the serie of the preserved vegetables for winter the way our grand-mothers used to do it, like pickles for example, here are the preserved eggplants on olive oil. So good with any mediterranean dish or as an apetizer together with other mezze. Ingredients : Mini eggplants (as many as you need/have) Salt Garlic Hazelnuts Olive oil Preparation : Cut the eggplant’s tail...
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