A samosa /səˈmoʊsə/ or samoosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and also with ground meat (lamb, beef or chicken). They may or may not also contain pine nuts. The samosa originated in the Middle East (where it is known as sambosa) prior to the 10th century. They were introduced to Indian subcontinent (India, Pakistan) during the Muslim Delhi Sultanate when cooks from Middle East and Central Asia migrated to work in the kitchens of the Sultan and the nobility. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint sauce or chutney.
This is a weeknight variation of orange split lentils which are extremely versatile because of their quick cooking time and naturally mild and adaptive taste. They are comforting, simple, and as basic as it gets. Everyone in my family, including my children, loves this lentil. This light variation is a summertime favorite but can be enjoyed as a soup in winter, if desired, with some hot buttered whole wheat toast.
- ½ cup dried orange/red split lentils (masoor dal)
- ½ teaspoon turmeric
- 1 teaspoon salt
- 4 green chilies, slit lengthwise
- 2 ripe tomatoes, chopped
- 2 teaspoons ghee (clarified butter)
- 1 teaspoon cumin seeds
- 2 tablespoons chopped cilantro
Put the lentils and 3 cups of water in a saucepan and bring to a boil. Add the turmeric, salt, and green chilies and cook for about 15 minutes. While the lentils are boiling a scum may form on the surface, gently remove this while the lentils
Add the tomatoes and cook for another 5 minutes. Mix the mixture well—it should have a nice soupy consistency that is not too thin or too thick.
Heat the ghee in a small skillet on medium heat for about 1 minute and add the cumin seeds and wait till the seeds begin to sizzle. Pour this seasoned ghee over the lentils and stir in the cilantro.
Recipes from THE BENGALI FIVE SPICE CHRONICLES: Exploring the Cuisine of Eastern India
By Rinku Bhattacharya
A staple Filipino dish is Sweet Spaghetti. Meats tend to include hot dogs, Vienna sausage and ground beef. According to Pinoyfoodblog, “Before Jollibee or even Tropical Hut came out with the Filipino version of the Italian Spaghetti, there was Makati Supermarket’s spaghetti sold in their coffee shop in the early sixties. This is probably how the sweetish Filipino spaghetti evolved. ” Click to See Recipe
My first introduction to the rich flavor of Thai Iced Tea comes from ordering from a Thai Restaurant. In Los Angeles, big signs for Thai Iced tea are plastered on many Thai restaurant windows and donut shops. Believe me it was love at first taste but how could it not be? Check out the ingredients. –Crystal A. Johnson, MCCN Editor
- According to a tea website, Thai Tea is is made from strongly-brewed black tea, often spiced with ingredients such as star anise, crushed tamarind, cardamom, and occasionally others as well.
- Then we come to the really decadent good part, the brew is then sweetened with sugar and condensed milk, and served over iced.
- In Thailand it is then topped with evaporated milk.
According to Wikepedia other variations on Thai tea include:
* Dark Thai iced tea (Thai: ชาดำเย็น, cha-dam-yen): Thai tea served chilled with no milk content and sweetened with sugar only. The concept is based on traditional Indian tea, which is used as the main ingredient.
* Lime Thai tea (Thai: ชามะนาว, cha-ma-now): Similar to Dark Thai iced tea, but flavoured with lime as well as sweetened with sugar. Mint may also be added.
*A tip from the Thai Food & Travel Blog about striking the balance in the tea so that the condensed milk stays on top is to stir the tea while you pour the condensed milk in.
It is especially popular in the Malay communities, usually served during wedding receptions with foods such as nasi beriani or rendang. Modern innovations include adding grass jelly or soda water.
Street vendors began the custom of adding pink food colouring to help buyers avoid confusing the drink with teh tarik. As a result, bandung now only comes in pink.
Serving: Average Pitcher
- 3 C water
- 2 C sugar
Rest of Recipe
- 1 Can of Evaporated Milk
- 6 Cups of Water
- 1 Cup Teaspoons Rose Water Syrup
Boil the 3 cups of water and 2 cups sugar until the sugar dissolved and thicken about 10 minutes using low heat. Remove from heat. Add Evaporated Milk, Water and Rose Water Syrup. Stir, serve over ice and enjoy.
Stir and Enjoy
Recipe from Even Vela
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In mainland China, many Chinese-speaking regions of Asia, and Chinese immigrant communities around the world, an egg roll predominantly refers to the egg-based, flute-shaped pastry, with typically yellowish, flaky crust often eaten as a sweet snack or dessert commonly eaten by Asians.
Within China egg rolls are eaten predominantly in the southeast and is not as commonly consumed in the north and western parts of China.
Here is a meatless version of egg rolls.
- 1 tsp olive oil
- 2 cups of savoy cabbage, chopped
- 2 cups of shredded carrots
- 2 cups of bean sprouts
- 1 can of water chestnuts, chopped
- 2 tbsp green onions, sliced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp corn starch
- 1/4 cup water
- 14 egg roll wraps
- Sweet chili dipping sauce or sweet and sour sauce (for dipping)
Stir-Fried Glass Noodles With Beef and Spinach
(This a take on Korean Chap Chae by Award Winning Cookbook Author Corinne Trang)
by Crystal A. Johnson
Thai Angel Wings are a favorite of my father’s so of course I had to post this video. He lives in Chesapeake, Virginia and can’t find a restaurant which prepares this dish. When he visits Los Angeles the Thai Angel Wings are must!
(Photo from Thai Pot Cafe in Los Angeles)
Click to see video on how to make this dish: http://www.ifood.tv/recipe/thai_stuffed_chicken_wings_kai_sawt_sai_tawt