I never thought I could made a sorbet at home. It seemed a fancy restaurant item, that washed away flavors between courses, or was served as a light, refreshing end to a long heavy meal. But no, I’ve just started making sorbets at home, and you can make them with no ...

I never thought I could made a sorbet at home. It seemed a fancy restaurant item, that washed away flavors between courses, or was served as a light, refreshing end to a long heavy meal. But no, I’ve just started making sorbets at home, and you can make them with no more than a regular fridge, with a freezer ...

This is really one of favorite desserts, in Sri Lanka, and i try it every where i go. I've blogged about it before but i never thought i'd be able to make this at home. Don't know why, but i thought it would be too complicated and beyond me. So the ...

This is really one of favorite desserts, in Sri Lanka, and i try it every where i go. I've blogged about it before but i never thought i'd be able to make this at home. Don't know why, but i thought it would be too complicated and beyond me. So the good news is, its not! Thar it is, right ...

It was time for beef. It took me awhile to like beef. As a child, i never did -- then i was 12 or 13 and i could not get enough. Puberty, I guess. Of course eating beef is tough (ha ha) in Sri Lanka. Its a taboo for many Buddhists and Hindus. ...

Yes, again. This time, I did it in the simplest way possible; but plated it differently, from my previous attempts. Simple, because its just cream and mango cordial, mixed (half and half), a heaped teaspoon of dissolved gelatin added, to each cup's worth of mixture. (Fresh fruit reduction gives a ...

It was time for beef. It took me awhile to like beef. As a child, i never did -- then i was 12 or 13 and i could not get enough. Puberty, I guess. Of course eating beef is tough (ha ha) in Sri Lanka. Its a taboo for many Buddhists and Hindus. But my mother at the time was ...

Yes, again. This time, I did it in the simplest way possible; but plated it differently, from my previous attempts. Simple, because its just cream and mango cordial, mixed (half and half), a heaped teaspoon of dissolved gelatin added, to each cup's worth of mixture. (Fresh fruit reduction gives a more complex flavor, and takes more time). Usually I pour ...

This is variation on a previous post, steamed garoupa and i cooked it at night, thinking I wouldn't be blogging it, but it turned out so well, i really thought i must -- just to remember what i did. The photos ...

This was an experiment that worked.(If I give the impression that all my cooking experiments work -- I'm misleading you, lots turn out bad; but I don't blog about them! :))I just imagined this dish, when I was watching TV. It subtle, kinda chinese/thai like, but at the subtle end of things.Start ...

Bak kut teh (Hokkien: 肉骨茶) is a Chinese soup popularly served in Malaysia, Singapore, China, Taiwan (where there is a predominant Hoklo and Teochew community) and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", ...

This is variation on a previous post, steamed garoupa and i cooked it at night, thinking I wouldn't be blogging it, but it turned out so well, i really thought i must -- just to remember what i did. The photos were taken this morning, and so the fresh grilled texture of the dish, doesn't really come through -- but ...

Bak kut teh (Hokkien: 肉骨茶) is a Chinese soup popularly served in Malaysia, Singapore, China, Taiwan (where there is a predominant Hoklo and Teochew community) and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", and, at its simplest, consists of meaty pork ribs in a complex ...

My half life has been quiet for some time, but not going hungry. Much has been cooked, tested and eaten. Yes paws have been tried at new dishes, new directions and techniques. All will be revealed slowly, and some teasers have been trickling through our tight security. But here is some thing ...

My half life has been quiet for some time, but not going hungry. Much has been cooked, tested and eaten. Yes paws have been tried at new dishes, new directions and techniques. All will be revealed slowly, and some teasers have been trickling through our tight security. But here is some thing official that is new; simple and yet ...

This is more about the potatoes, really.I've blogged about roasting chicken at high heat before, at 500F (260C) -- which keeps the chicken moist, and the skin ultra crisp. This time i did the same, with some improvements. I made a ...

This is more about the potatoes, really.I've blogged about roasting chicken at high heat before, at 500F (260C) -- which keeps the chicken moist, and the skin ultra crisp. This time i did the same, with some improvements. I made a puree of garlic, shallots, salt, white pepper, vinegar and olive oil (yes, 1 whole bulb of garlic, 1 large ...

Readers of my blog know I like to use stocks as a base to secure the solidity of flavors. My lentil soups are an example of this, the idea being that lentils are cooked, reduced in a chicken stock, perhaps with a vegetable like red pepper, and then pureed and creamed. And of course, my ...

Readers of my blog know I like to use stocks as a base to secure the solidity of flavors. My lentil soups are an example of this, the idea being that lentils are cooked, reduced in a chicken stock, perhaps with a vegetable like red pepper, and then pureed and creamed. And of course, my basic chicken soup, which i ...

Steamed Garoupa Originally uploaded by pradeep jeganathan. this is the simplest of dishes, if you can find fresh Garoupa. I've found it at fresh fish from time to time, but perhaps readers would know of other markets where its available.Have it cleaned in the store, or do so at home, (that ...