Ce'nedra

adey73: I tend to add more wasabi so that it's a light green colour but really, it's all up to you! Taste and add according to your own tastes is always the way to go

Soy sauce, palm vinegar, sesame oil and tad of sugar.

Mayo and coconut milk.

SheenaGreena: I've never heard of bossam but I can tell you that I loooove meals served that way, i.e. hands on style. And yours definately looks mouth watering. Do you have a recipe/guideline for the entire meal (only if it's not asking for too much)? Thank you!

So my parents went to a bbq today (and left me at home, can you believe it?!!). Feeling sorry for me (at least that's what I tell myself), they brought home some leftovers in time for dinner. Asian salad -I don't recall what was in it. Was too busy stuffing my face. Homemade baked buns filled with meat. The works -sausage, lamb, beef, etc. Sorry, picture is slightly blurry as I was shaking with hunger. Inside the baked goods. The bread had a sweetness to it and the meat was lightly spiced and seasoned. The typical sort of Asian cakes you buy.

It's heavennn!

Mayo and wasabi. Dijon mustard, soy sauce and honey.

Have fun! And don't forget to come back with lots of photos!

Spent a couple of pleasant hours on this blog, so thank you. I like that she doesn't go overboard praising all things as some bloggers tend to do. I also enjoyed the mix of cooking at home and eating out. Edited to make better sense. ← No problem, I enjoy spreading news of wonderful food blogs Here's another great one (also for those who love crazy jokes) http://chefsgonewild.blogspot.com/

Congrats jumanggy! Here's a foodblog that should be getting ALOT more attention http://foodonthebrain.wordpress.com/ Beautiful, yet simple, photographs accompanied by delectable recipes and other foodie talk.

Hot...ice cream? I've never heard of such a thing! Could you enlighten me please? I've eaten fried ice cream though...

Here's a really good read I found just about now: http://books.google.com.au/books?id=j7MTx_...summary_r&cad=0 Food culture in Russia and Central Asia Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but this book brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. EDIT: The above is just the blurb. You can read the book through the link.

Just wondering is there a distinct difference between the mainstream Russian cuisine with that of the far North/East, where many minority groups reside? I was just reading about the Yakuts (from Sakha), Evenks and many other lesser known groups of people and the first thought that popped in my head was "I wonder what they eat!". I have no doubt that these people have their own cuisines but has it been absorbed into Russian cuisine and now become indistinguishable/extinct? Or do these people eat common Russian food like the majority?

The Aussie SBS website here has some wonderful recipes that I check from time to time and guess what? I found a recipe for ouzi! Looks and sounds scrumptious too. http://www.sbs.com.au/food/recipe/363/Bake...ced-rice-(ouzi)

In Chinese (hopefully I'm copy pasting this right) 豆乳鍋 and in Japanese 豆腐の豆乳鍋. I'm not so sure whether this is a Chinese or Japanese creation although admittedly, my first (and sole) experience had been at a Japanese restaurant. Googling it, I've found many results linking to Taiwan. Anyway, that aside, who here has tried it? What are your thoughts? Yay or nay? From what I recall, it was sort of rich, being slightly (just a tad) creamy. In that respect, I felt like I was eating seafood laksa hotpot-style. Very interesting indeed; I'm tempted to try it at home (or maybe even plain milk...or coconut milk?!). I've heard stories that soymilk hot pot is great in nutritional value but I can't be too sure myself. Food porn http://www.flickr.com/photos/osakajon/93089572/ http://www.flickr.com/photos/hawaron/2541120587/ http://www.flickr.com/photos/radicalpudding/126408429/

Albalu Polow (Persian sour cherry rice) http://wanderingchopsticks.blogspot.com/20...herry-rice.html Kefta Kebabs (beef) http://wanderingchopsticks.blogspot.com/20...round-meat.html

Just found a recipe on a blog for Persian Cherry Pilaf (with lamb) http://www.tigersandstrawberries.com/2005/...n-cherry-pilaf/ and another of Persian Sour Cherry Saffron Rice with Chicken Kebabs http://chopaholic.livejournal.com/39819.html

Wow how intriguing! I've never heard of cherry rice served with a savoury dish before. The lamb dish seems to be sauce-based sort of like curry? Looks delicious and I'd love to hear more about it

A video to making ramen (in English! YAY!) http://au.youtube.com/watch?v=-wa0umYJVGg (serves 2) - Yakibuta - 500g Pork Ribs (17.6 oz) Green Part of Welsh Onion A Small Piece of Ginger 4 tbsp Soy Sauce 2 tbsp Sake 1 tbsp Brown Sugar ** Boil down the pork ribs soup until the volume is less than 300cc (1 1/4 u.s. cups). - Seasoned Soft-Boiled Eggs - 2 Eggs (65g-70g/2.29oz-2.47oz) 1 tbsp Soy Sauce 1 tbsp Sake 1 tbsp Mirin ** Season the eggs for several hours at a room temperature or keep them in a fridge overnight. - Toppings - 12cm White Part of Welsh Onion (5 inch) 80g Spinach (2.82oz) Narutomaki - Cylindrical Kamaboko Menma - Condiment Made from Dried Bamboo Shoots Toasted Nori - Dashi Stock - 1200ml Water (5.07 u.s. cup) 10g Dried Sardines (0.353 oz) 10x5cm Dried Kombu Kelp (4x2 inch) 2 Bags of Raw Ramen Noodles 2 tsp Chicken Stock

Oh yeah, even recipes that mum learnt from her friends

Thanks A good part of it will be mum's tried and true recipes (i.e. the food I grew up with), grandma's recipes, my own (still working on that), recipes I've tweaked/adapted from mum and various other sources such as those I ripped out from magazines, aunt's recipes and hopefully, I'll be begging my friends for some as well. Basically anything that I hold dear to my heart.

That sounds wonderful and is kinda similar to how I'm making my cookbook too. For each, there's a lovely personal anecdote

Am in the beginning stages (since early this year if I recall correctly)... Cover Back

Umm I have something to confess. I just realised it was made of a pig's face...I'm not too sure that I'm ready to prepare something like that.......it looks like I'll just have it out.....................but thank you

It's a shame that you didn't go to the US a couple of months ago when the Australian dollar was almost a parity with the US dollar. Still, at the current exchange rate, it's still cheaper to buy a lot of US/UK cookbooks from Amazon than locally. ← I know, I'm kicking myself as well but what can you do with uni and all What are some US bookstores worthy of note (for cookbooks and for bargain prices)? I'll be travelling to a number of cities but mainly LA, Santa Ana, Las Vegas (won't be book hunting there though), NYC.....