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Thursday, 24 June 2010 08:53 |
 A very popular Malaysian curry typically made with fresh vegetables brings out the authentic taste of the Malaysian curry. Everywhere you go where curries are served, you will probably find this type of curry, mostly with chicken and potatoes. |
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Friday, 05 February 2010 10:18 |
 A very authentic thai green curry paste made from the vibrant fresh hot chilli peppers and green coriander leaves, ground with lemon grass and a few other condiments and choicest vegetables makes it a simple irresistible Thai green curry.
I personally like the curry being actually green, hence I grind some fresh coriander leaves or even italian parsely, to give it a burst of emerald color.
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Thursday, 03 September 2009 17:37 |
 A perfect vegetarian entree suitable for one of those cold evening, served with steamed saffron pilaf, is truly delectable. The stew, without coconut milk, but used some cream and a fine blend of spices and vegetables like potatoes, carrots, butternut squash/pumpkin, or any combination of the different squashes. |
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Wednesday, 26 August 2009 10:07 |
 The name gratin dauphinois refers to the Dauphiné region of France, where this method of preparing potatoes is a specialty. Thinly sliced and layered potatoes and cream cooked in a buttered dish with finely minced garlic and some coarsely pounded black pepper.
This dish would be perfect for a buffer supper or potluck and surely would be the first thing to disappear. The dish has very few ingredients but it is oozing with flavor. Happy Cooking
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