Cau Lao is a dish that is tied to the town of Hoi An and there is no hard evidence on who or how the dish originated, yet it was developed around the time both the Chinese and Japanese communities lived there.
If you have never heard, tasted or seen this dish on your travels through Vietnam, it is because the essential anatomy of it is only made in Hoi An….
Why are Poppy Seeds Banned?
The poppy seed is such an undervalued culinary ingredient in many countries, and disappointingly, in some regions of the world, these earthy balls of crunchiness are even banned. The history of poppy seeds and the plant they are derived from have an extremely coloured history of medical breakthroughs, war, and addiction.
Read moreWhat is Bánh Căn?
Bánh Căn is a unique dish not to be confused with the noodle dish, Bánh Cănh (see the ‘h’ at the end of the ‘can’ makes all the difference). To be honest, I had never seen this dish before despite travelling to Vietnam in 2012 and 2018. It is a wonderfully theatrical dish that is expertly made with precision, skill and speed. Bánh Căn is originally of the Cham minority people in the Ninh Thuan Province.
Read moreRamen.... a brief history
Throughout Asia, noodle dishes are one of the most popular to eat and come in varying types of textures, ingredients used, serving, and cooking methods. While each country prides itself on a significant noodle dish, one of the most recognised types of noodles within both the region and Internationally is ramen. Ramen is a humble dish of wheat noodles, broth, toppings and is synonymous with Japanese food and culture, developing over the years with the evolution of Japan.
Read moreBlueberry Crumble Muffins
Muffins were developed around the end of the 18th Century. This is when pearlash, or potassium carbonate was adventurously added to a dough. The leavening agent added carbon dioxide gas to the dough, allowing it to rise considerably and resulted in a lighter cakey texture. Pearlash was actually exported to Europe in large quantities until baking powder was developed commercially around the 1860's.
Read moreCambodia - Scratching the surface of the country's food and culture
Honey, a wonderful golden liquid that has a composition of a complex mixture of sugars, water, vitamins, minerals, pollen and protein. It is made by these wonderful little black and yellow foragers known as bees, who collect nectar from flowers (or honeydew) near and far, store it in their honey stomachs (crops) and regurgitate it into the little vessels of the hive. The vessel is then fanned with their wings which leads to water being evaporated and the pure honey remaining.
Read moreHoney - Nature's Liquid Gold
Honey, a wonderful golden liquid that has a composition of a complex mixture of sugars, water, vitamins, minerals, pollen and protein. It is made by these wonderful little black and yellow foragers known as bees, who collect nectar from flowers (or honeydew) near and far, store it in their honey stomachs (crops) and regurgitate it into the little vessels of the hive. The vessel is then fanned with their wings which leads to water being evaporated and the pure honey remaining.
Read moreOrange - the most popular citrus in the world
Citrus fruits, the wonderful coloured jewels of ornamental flowering trees and shrubs, are incorporated into many peoples diets all over the world. Whether they are used to create a deliciously tart lemon pie, added to lighten a rich meat dish or simply enjoyed just as it is, there is no denying that citrus fruits are unique, original and full of limitless possibilities.
It is difficult to pinpoint the exact origins of the citrus fruit, but it has taken quite a journey from its early beginnings. The most common types of citrus fruits we know today that are available year-round are hybrids, of four types – the pomelo, mandarin, citron and papeda.
Read moreBanana and Oat Crumble Muffins
Being back in Australia, I am overwhelmed by the giant food portions here but I am extremely happy to find a good muffin with a solid top quite frequently. I’m not really sure why there aren’t many good muffin choices to be found in Singapore - I mean, cake for breakfast, who wouldn’t want that?
It’s really quite easy to bake a good muffin and just as easy to bake a bad muffin that is too dry, not full of enough ingredients and the worst - doesn’t have a muffin top.
So here is a simple recipe for a banana and oat muffin with a crispy muffin top. Let me know what you think and if you have any other flavour combinations you would like me to make!
It’s a short and sweet kind of day. Less talk, more baking.
Enjoy your weekend xx
The Superfood of the Ancient and Modern World
A cluster of purple flowering, over metre-high quinoa, is truly a magnificent sight to see. The goosefoot plant is closely related to beetroot, spinach and amaranth with edible leaves but most importantly, a nutrient-enriched seed.
Quinoa is now known today as one of the most popular ‘superfoods’ and is available around the world. This pseudo-cereal is extremely versatile eaten as a grain, ground into flour and also made into dairy-free milk. It is a gluten-free plant-based protein that contains amino acids, fibre, vitamins and magnesium.
Read moreA bit about couscous
With North African origins of about 2000 years ago, couscous has spread around the world – not so much in many forms but in many dishes. In Berber, the word couscous means well-formed or well rolled and it is an ingredient that has religious and spiritual significance. It is cooked at family celebrations such as weddings and is also eaten at the end of Ramadan. Its nutritional profile is minimal in protein and fibre, like pasta.
Couscous is made from the product of wheat milling known as semolina (not flour) that is crushed into small granules. It is an ingredient that is extremely versatile, quick and easy to cook and used in both sweet and savoury dishes. Although couscous is made most commonly from wheat, it is also found using millet, corn, sorghum and barley.
Read moreLentils - not just for vegetarians
From Koshari in Egypt, Fake in Greece and Daal in India, lentils are a complete and versatile food that comes in many varieties and has been incorporated into the diets and cuisines of many countries around the world.
Red lentils, Spanish Pardina, green lentils, puy or Macchiado - there are no limits to what the humble lentil can do. Adding depth, texture and earthy flavour that compares to no other ingredient.
I love green lentils tossed into salads with red onion, crumbly feta and herbs. Red lentils make the easiest and hearty soup when combined with fresh tomatoes, chillies and take no time to cook at all.
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