Flavour and theatre in epic proportions at play in this glorious dish from Cambodia. Continue reading “Amok Tofu”
Upma is made from semolina and we’ll take it over rice any day.
It’s ready in 5 mins with no chopping, so flavourful and much lighter than rice – and veegs!
The effort in this wonderful side dish, in these more western parts at least, is sourcing the ingredients.
According to our roving reporter who bought this recipe back with her from a friend in South India, it has to be extra course semolina, and one must, but must, use fresh curry leaves at all times – dried will not do. And you can’t omit the urad dhal either. All very well in South India, bit of a mish to find these things here. Thankfully we live in hackers. They’re not available all the time but when I see them I grab them up – and then I make this.
Hopefully you’ll be able to find the extra course semolina and urad dhal (white interior of the split urad bean) at a Turkish food shop, and we’ve also had decent results with just plain old course semolina if you can’t get yer hands on any of the good stuff! Continue reading “Upma”
5 DAY FERMENTATION ALERT
Ahh Sriracha, let me count the ways I love thee.
We’ll fess up, it took 3 attempts. We’ve made mistakes, learnt lessons and are passing those savings on to you. All that ‘info’ is at the end of the recipe and worth a read before you start fermentin’.
This is the real deal folks, strap in!
Continue reading “Sriracha”
Pakoras be a great way to enjoy your cauliflower – one of many! Continue reading “Cauliflower Pakoras with Pomegranate Raita”
K-fries, of the meat-free variety. Cuz k-fries usually comes complete with beef bulgogi, a quintessentially Korean dish, meaning ‘fire meat’. But enuff about that given we’ve taken it out, it isn’t missed!
A Korean-American hybrid, obvs, these are nachos’ cool young cuz.
Oven french fries, kimchi, quickled red chilli, spring onions, and coriander, dripping in cheese and sour cream, what more could you ask for? Perfect sharing street food. Continue reading “K-fries”
We unwittingly stumbled into a vegan cul-de-sac recently.
As you know we’re meat-free monday to friday these days which is why we launched CBP back in January. We like authenticity rounds these ends and tend to steer clear of the ‘veggie products that could be meat if you had no taste buds’ in favour of real dishes that were designated veggie from the get go.
Making what we’re about to say all the stranger… but we fell in, unwittingly…
Replicating the asian flavour staples of Nam Pla aka fish sauce and shrimp paste is the last great adversary of the devoted vegan, and climate kind eater for that matter. This is a neccesary conversation we feel, just don’t get us started on quorn sausages, tempeh bacon or tofurky. Continue reading “Thai Coconut Courgetti Soup”
OVERNIGHT SOAKING ALERT!
No ingredients shots for this one, just lots of the end product, cuz it’s so beautiful we can’t help it.
We’ll not lie to you, it is more of a faff than making porridge with oats. Straight out the gate it needs a good soaking, and it takes longer to cook than oats porridge, by two maybe up to three times. But the consensus here is that it’s well worth the little extra love and attention. Continue reading “Buckwheat Porridge”