Korean
Buckwheat is one of those foodstuffs which is sorely unappreciated. It doesn’t appear on too many menus or as a featured ingredient, and most people mistakenly think of it as just another grain. In terms of the botanical, buckwheat is actually a fruit though often referred to as a ‘pseudograin‘ because of it’s grain-like qualities. […]
HAH! I am the funniest ever.
*hears the bells of corny-ness pealing in the distance*
Okay, I’ll shaddup now. Well, with the bad lyrics anyway.
The blood orange curd is still sitting in my fridge, and the butter has been put back in the fridge. I’ll do it tomorrow, I promise. And whilst you ‘tsk tsk’ away, let […]
Hopefully those of you in the rest of the world are unfamiliar with the title of this post - it hearkens back to a particularly successful and scarily well-known ‘Chicken Tonight’ simmer sauces put out by Continental/Unilever. Very unlike anything from a store-bought bottle of sauce from the supermarket is my mother’s chilli chicken stir-fry […]
Well, mung bean’ed at any rate For the opening of my parent’s new business we had to prepare a whole lot of food, and this particular food was made in great quantity.
Made with a base of pureed mung beans, it’s called ‘bin-dae-dduk’, it is another of those foods which appear at most feast day […]
Kimchi (also spelt as kimchee), is a traditional Korean dish of fermented chilli peppers with a variety of vegetables, the most common being made with Chinese cabbage. It’s deeply ingrained into Korean culture and whilst it is mostly served as a side dish, it can also be used as a basis for other meals such […]
