Tips and Tricks in the Kitchen

1. When you peel ginger, use a spoon.

2. Do not throw away the peels of vegetables, since you have already washed the vegetables thoroughly, put the peels into water along with a bay leaf and salt and boil to make an easy vegetable broth.

3. Before you go grocery shopping, clean your fridge and pantry.

4. Wash and dry and store the vegetables in the fridge.

5. When storing milk that has been boiled, wait till it gets to room temperature before placing it in the fridge.

6. Cook pasta with sufficient water for it to swim in.

7. Always cook pasta in salted water to ensure even taste.

8. When cooking any kind of Chinese cuisine, make sure the wok is hot and do not overcook the vegetables.

9. When kneading a dough using yeast, always ensure that the yeast is activated before adding to the flour.

10. When cooking a dish with pasta or noodles, cook pasta alongside your vegetables so that once the pasta or noodles are cooked, you can drain the water and add them directly to the wok and sauté along with the vegetables.

11. When storing dough in the refrigerator, make sure it is well greased with oil and stored in an airtight container to prevent drying.

12. Always sift the flour before you store.

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Sichuan Fried Rice with Doubanjiang

Serves: 2 Total time: 12 minutes Ingredients: 2 cups left over rice 2 scallions chopped (white and green separated) 1/4 cup red onion chopped 2 garlic cloves minced 1/2 cup shiitake mushroom chopped 1 cup red and green bell pepper diced 3 tablespoon of oil (divided) Salt to taste Black and white pepper to taste Sauce: 1 tablespoon broad bean chili sauce (Doubanjiang) 2 tablespoon light soy sauce 1 teaspoon vinegar Method: Heat 1-1/2 tablespoon of oil in a pan and saute scallions (white) along with onion and garlic. Next add rice and break it down well and stir fry it for a minute. Add soy sauce and vinegar and mix well. Take the rice out in a separate bowl and heat the remaining oil. Saute all the vegetables and mushroom well. Add the broad bean chili sauce and mix well. Do not over cook the vegetables. Mix rice and adjust salt and pepper to taste. Garnish with scallions (greens) and serve hot. ...

7 grain pancake with discard

Ingredients: Flour mix: 2 tablespoon whole wheat flour 1 tablespoon rye flour 2 tablespoon plain flour 1 tablespoon spelt 1 tablespoon sorghum flour 1 teaspoon flaxseed meal 1 tablespoon finger millet flour Others: 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoon discard 80 ml milk or as needed 1 mashed banana Method: Mix all the dry ingredients and sift a few times to incorporate things well. In a mixing bowl add discard, milk and banana and mix well. Add the dry ingredients and mix everything until a smooth batter forms. Grease a skillet and pour ladleful, cook until bubbles form and flip after 40 seconds and cook on the other side. Once done, serve hot. This roughly yields 6 small pancakes. Note: You can adjust the quantity of milk as needed. I usually add an equal amount of milk to dry ingredients, in this case, the dry ingredients weighed about 80 grams.

Goan Channa Ros/Tonak - White peas in Coconut Gravy

Channa Ros - White Peas Coconut Gravy Ingredients: 2 medium potatos cubed 2 cups of vatana or white peas (soaked overnight) 1 teaspoon of turmeric powder salt to taste 1 teaspoon of tamarind paste 1 medium onion chopped and divided 2 tablespoon of oil divided Cilantro to garnish Masala: 2 teaspoon of coriander seeds/dhania seeds (can use powder) 4 cloves 8 pepper corns 1/2 teaspoon fennel seeds 1 inch piece of cinnamon stick 1 teaspoon of poppy seeds 1/2 teaspoon cumin seeds 4-5 dry red chillies or to taste 1/2 cup grated coconut or coconut milk Method: Soak the peas overnight and cook along with potato until tender but do not overcook. In a separate pan, roast all the dry spices until aroma wafts from the pan. Set aside to cool and heat 1 teaspoon of oil and saute half of the onion. If using fresh coconut, saute along with onion until light brown in color. If using coconut milk, just saute onion. Set it aside to cool. In a ...

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