Once the Birria is done cooking, take the meat out and shred it. If you are serving it with tacos, keep your meat aside to top them with. More Latin American Recipes ♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! 😉 Thank you! ♥ And if […]
Gushtaba is a dish of Kashmiri meatballs cooked in a creamy, tangy, almost soupy, yoghurt gravy. It takes pride of place in the legendary Kashmiri Wazwan, and is traditionally served as the last dish of the banquet. My gushtaba recipe is less “soupy”, I reduce the huge amount of stock that’s typically called for, as […]
First published 2015. Republished with updated content Jan 2021.
This Marmalade Roast Duck with Sichuan peppercorns is an incredibly delicious way of enjoying duck! Citrusy, a touch sweet, a little tingly on the tongue, and as spicy as you want it to be (or not).
Vegan Mapo Tofu is a delicious Sichuan dish of soft, silken tofu and shiitake in a gloriously rich, spicy and slightly tingly sauce. Simply perfect over a bed of rice. To turn this into a 30-minute easy dinner, put your rice on before you get the mapo tofu cooking. Or any other grain like quinoa, […]
It’s in the Malay language, so a little Malay Language lesson, methinks? Kek = cake (duh), pronounced the same way Kukus = steamed, to steam, pronounced coo-cose (s sound, not z) Kek kukus = Steamed cake Dried fruit (raisins, sultanas, etc) are thirsty little things. So if you haven’t quenched that thirst, they are going […]