There are different ways to prepare red curry paste, from simple homemade versions to more complex blends. A vegetarian red curry paste works as a good base and can be easily adapted into a non-vegetarian curry. Choice of Thai herbs and ingredients can also be adjusted to taste.
While congee recipes may seem similar across cultures, Chinese rice congee stands out because it’s not cooked into a mushy, sticky lump.
Instead, the rice grains remain soft, grainy, and cooked to just the right texture, with enough water to create a light, soothing broth.
In a mildly crunchy, yet wobbly jelly, made with lump sugar. Let alone only 4 ingredients (excluding water) for this not a common jelly. But it’s truly a sweet dessert pleasure, whether preferred at room temperature or after chilling in the fridge (ONDEH-ONDEH/KUIH BUAH MELAKA).
You can prepare the rasam paste from scratch with fresh spices or use a ready-made spice powder.
From a quick, simple crab rasam to a more elaborate version, the heart of the dish lies in a blend of Indian spices. Simmered with crab claws, tamarind juice, tomato, and curry leaves, it carries a bold, spiced taste.
This fish curry takes the Sri Lankan fish curry recipe, known as Miris Mallu, cooked in clay pot, but with its own tweet and twist. Still, featuring from a stratch, homemade curry paste. Pan roasted spices to release their aromas, and traditionally pounded, but for easy cooking, blended (KEEMA RECIPE).
This recipe follows the same high-fire stir-frying (woi hei) style found in eateries. It also includes crispy fried cashew nuts. This gives it the name Cashew Nut Chilli Chicken or Chilli Chicken Cashew Nut, depending on which you prefer to put first.
Get your plate of rice ready. The pairing does not have to be elaborate for this classic Chinese-style chilli chicken (CHILLI PRAWNS CHINESE STYLE).
Taking a bite into the chewy, pandan-scented glutinous rice balls coated with palm sugar (Gula Melaka), bursting in your mouth, is a true Malaysian treat.
Back then, white glutinous rice (pulut putih) was soaked overnight, rinsed, and pounded into flour. These days, making ondeh-ondeh is easier with store-bought glutinous flour, making the process convenient and time-saving.
This batter-fried cauliflower is a vegetarian take on the famous Chicken 65, offering a crunchy, aromatic snack or appetizer.
To make this Gobi 65 recipe, start with the batter. The consistency is key. Too thick, and it overpowers the cauliflower; too thin, and the florets won’t hold together. The right balance seals in each floret for a crispy exterior and a tender bite inside.
If Mandarin is not available, any type of orange or even store-bought juice will do. Just ensure store-bought juice is sugar-free, as condensed milk already adds sweetness (NO-BAKE CHEESECAKE).
Unlike the typical reddish or dark brown fish soups, this recipe features a yellow hue from fresh turmeric.
The rest is mostly about making the fish soup and choosing toppings. Common choices include pineapple for natural sweet and sour notes. There’s no compromising on spiciness, add red chillies or even bird’s eye chillies to taste (HONGKONG WONTON NOODLE SOUP). Garnish with fresh mint leaves for an extra aromatic touch.
Made with common Chinese ingredients but infused with kaffir lime leaves instead of spring onions or coriander (PORK CHOPS RECIPE).
Think of it as a touch of fusion Chinese cooking. Tiger prawns as the star, cooked skin-on for maximum tastiness.
Red Rubies are water chestnuts (or turnips as a substitute) coated in tapioca flour, boiled until translucent, and served in sweetened coconut milk, often with a touch of pandan (screwpine) leaves for fragrance, just like in many Malaysian desserts.
Ms. Krishnan N, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With 22 years as a lecturer, including 13 years in the Curtin University of Technology Perth, Australia Degree Twinning Program, she is now a certified yoga instructor, coach, and counselor. Her expertise enriches her current work.
Abstract
This article explores the complex
relationship between social media, weight perception, and weight management
among Indian women. It examines how social media celebrates body diversity and
sometimes downplays the health risks of obesity. The article focuses on the
significant role of yoga in promoting mindful weight management and addressing
challenges such as self-esteem issues, eating habits, and societal pressures
faced by overweight women.
The article underscores yoga’s holistic benefits for weight loss, mental clarity, and overall well-being, advocating for a balanced approach to health that integrates physical exercise with mindful eating practices. The findings suggest that while social media plays a significant role in shaping body image and weight management behaviors, a nuanced understanding of its impact and a comprehensive approach to wellness are crucial for achieving sustainable health outcomes.
A
bowl of wonton noodles in prawn-based soup - bouncy prawn wontons, leafy
Chinese kale, and a sprinkle of spring onion. Hong Kong–Style Wonton Noodle
Soup recipe: sumptuous and satisfying (CANTONESE YEE MEE).
The prawn broth is effortless to make. The
wontons, however, take some work. It’s less about how pretty they look. It’s
more about preparing the prawn filling and wrapping them in store-bought skins.
This can take some time.
Once that’s done, and the prawn broth is seasoned, its about assembling a hearty bowl of homemade wonton noodle goodness.
While not exactly a classic Carrot Mallum (since cucumber isn’t included) and comparable to Carrot Kosambari without the split yellow moong dal and curry leaves, it remains a beloved raw salad featuring fresh coconut (SRI LANKAN COCONUT MILK FISH).
Inspired by Vietnamese pho, here is a tweaked version of the classic noodle soup, Lamb Pho. While it may not be the exact version of Vietnam...
