Kodampuli Fish Curry is one popular dish from Kerala that is why it is known as Kerala Fish Curry. I have been meaning to make this dish for ages but it never happened. Lia of Spices Corner who introduced this dish to me as her husband is a South Indian surely she knows lots more …
There are plenty Indian foods that became a part of Malaysian cuisine. One of them is apom or appam. To share you this variety of Indian Fermented Rice Pancake, I have Ribbon and Circus who owns beautiful blog with surely mouth-drooling pictures. I always want my guest post has a childhood memory of the food. …
Apom or Appam Recipe (Indian Fermented Rice Pancake) Read More »
Kulsum of Journey Kitchen is one of Indian bloggers that I have known quite some times through twitter. I admit that I like stalking her around. Her photography skill has been showing on how serious she is about food photography. About one month ago, I purposed to have her childhood memory food on Indonesia …
Thou curry leaves are used in some Indonesian cooking, these leaves aren’t that popular as other herb leaves such as kaffir lime, lemon basil, pandan and turmeric leaves. In Indonesia, Aceh culinary has used curry leaves more than other regions since this province has heavily influenced from Indian cooking. By saying heavily, it’s truly similar. …
Curry Leaves (Daun Salam Koja, Daun Temurui, Daun Kari) Read More »
Paneer or Panir is a fresh cheese common in South Asian cuisine and is of Indian origin. In eastern parts of India, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice or other food acid. The process of making paneer …
