shain

It's one of our favorite veggies. It's so sweet and crunchy. During colder months where it's good, we finish off about one a week just as a crudite.

Not available at the slightest. I'd be surprised if 50 in Israel even heard of laksa leaves. You have sharp eyes - this is mint. Not a true substitute, but very tasty still. I'm not sure if katong laksa is the same as curry laksa (aka curry mee), but it seems so based on a couple minutes reading online. I'll post the recipe later, remind me if I forget.

Curry laksa.

Moroccan soup and couscous. Carrots, pumpkin, chickpeas, celery, raisins, onion, silan, lemon, baharat, paprika, cinnamon, cumin, coriander seeds, chili, etc. Spicy kohlrabi salad with garlic, cumin, coriander, fennel seed, paprika, olive oil, lemon.

Roasted sweet potatoes with mole Poblano, pepitas, cheese.

Lunch in a Buddhist restaurant. Simple fair, but it's interesting to see the various creative and traditional meat substitutes. The vegan yen ta fo soup was really nice. Dessert - Dou tang - shaved ice with toppings - jelly, candied longan, rice ball with red bean paste, ginko, palm seeds, jujube. Longan juice slushie with soft tofu, crunchy fried dough, sago, basil seeds.

I'm not sure about the tamarind salad specifically, but given the similarity to tea leaf salad, its taste, and from online reading, I'd say it includes garlic, shrimp paste, fish sauce, chili, tomatoes, shallots, lime. I have once posted a Western-pantry adjusted recipe for tea leaves salad, its dressing is similar.

Banana roti with Milo. Crisp roti with candied egg yolks. Coffee with coconut water. Condensed milk is presented in a squeeze bottle to be added to taste.

Yes, it uses young tamarind leaves as the main component. They are quite tender with some bite, perhaps slightly acidic, mild with some pleasant sharp green beans flavor. That's said, the salad sauce itself is similar to the famous tea leaf salad, which means the dressing is much bolder then the leaves.

Burmese food. Split pea soup. Eggplant curry. Tamarind leave salad.

Night market eats. Pan-grilled pastry with sweet mung bean filling. Fried pastry with almond creme. Sticky rice in banana eaves with black beans and banana. Gently sweet, not too soft. Un-pictured - same style of sticky rice with shrimp and coconut. Savory, with a little bit of sugar. Sesame balls with mung beans filling.

Thanks, we enjoyed it too.

A take on Youvarlakia Avgolemono - Vegetarian meatballs and stuffed artichoke hearts. Feta, oregano, dill, onion in the mix. Avgolemono sauce with eggs, lemon juice and zest, olive oil, oregano, wine, bay leaves. Also a few capers. Spanakorizo - rice with spinach, dill, coriander seeds, lemon and peas. Along with tomatoes, feta and ouzo.

Rice pudding - ginger, lemon juice and zest, honey, vanilla, butter, nutmeg, candied ginger.

A few pics from our Chiang Mai hotel.

Strawberry, ricotta and vanilla babka.

Sour cream. Never had a NY cheesecake which was too tart - so the cream and cheese should be as tart as you can get. IMO.

Some old pizzas I never got to post. Mexican salsa verda with feta, tomatoes and sour cream. Roasted peppers with mozzarella and feta, dill, garlic, and tarragon flavored sour cream. One base par-baked and frozen. Then a few days later baked all the way through. We had it with lao gan ma which is killer on pizza.

Tofu skin in black pepper sauce (with onion, garlic, ginger, coriander seeds, chili, curry leaves, cumin and a few re things). Roasted carrots with nigella, sesame, mustard seeds, cardamom, coriander, cumin, anise, crumbled feta. Jira rice, home made amba (mango relish) and yogurt.

Kubaneh. A Yamani-Jewish bread. It's a sort of pull-apart bread, lightly sweetened and flavored with fenugreek and nigella. Plenty of butter used for rolling and then it's baked all night long to develop a caramelized butterscoth-like flavor. Served savory, with haminados eggs (also baked all night), home made zchug, grated tomatoes with mint, Tzfat cheese. And also sweet with honey, and yogurt or cheese.

@Norm Matthews The pasta looks great in a rainy like we're having right now. Those are pecans, right? Never used them in pasta, I absolutely should try.

Pictures don't do the place justice, it has a very charming atmosphere - with the aged structures, impressive size and the behaviour of the visitors and monks that respect it as a holy site. The pigeons where pretty well behaved, city ones are not as nice.

IDK about posts online, I trust my experience and a a good few well-curated sources. I don't use cake flour either, but surely AP is better than bread flour for cakes and pancakes. The main reason to use a cultured dairy is that it adds moisture but keeps the batter thick. But it also adds plenty of flavor. The soda is indeed used to counter the acidic dairy, but it's also a very potent raising agent, about 3 times as strong as baking powder if i remember correctly. That's why only a little is needed overall.

Wat Umong.

It's often the case that the batter is too thin. Otherwise, it's possible that it's overmixed or that the pan is too cold. Also, don't use bread flour, if anything, prefer cake flour. My recipe is: 140g flour 10g sugar 1/2 tsp baking powder 1/4 tsp baking soda A large pinch of salt --- 100g sour cream 220g yogurt (low fat) (instead of the yogurt and sour cream, you can use 320g high fat yogurt) 1 large egg 1/2 tsp vanilla extract Mix the dry ingredients together. Mix the wet ingredients in a second bowl. Sieve that dry mixture into the wet and fold until uniform, avoid overmixing. Fry in a little butter over medium-high flame.