What a wonderful resource, Gertie! It's the first reference we have for Japanese cooking and is being added to the stickied OP. Francis is a great host, although I feel strongly he needs a hair net. ;D
I was completely fascinated by the video, as almost every process seemed new to me.
Everyone please note -- Gertie's link is the first one in that youtube channel. Check out the right-hand side bar there for more videos in the series. Also scroll down to see the intro on the left-hand side with the list of requested recipes.
I can attest if you watch her do it and follow the recipe, you will get some tasty and authentic results. My daughter and I have been learning to cook Japanese recipes so that we can be prepared for our trip to Japan, and because eating the food of a country is almost like a visit in itself.
It's been ages since anything has been added to this thread, but I just found a wonderful blog that I'm eager to share here.
It's called Noob Cook, but there is nothing noobish about the lively, clear presentation and the excellent recipes. Maybe the only noobish thing might be the enthusiasm, which we'd all like to capture.
Noob Cook is in Singapore. Every single recipe isn't from there, but the majority are, along with the cultural glimpses she gives us. Best of all, the recipes are meant to become our quick, everyday favorites, not something we destroy the kitchen to do once in a blue moon.
www.noobcook.com/ ~~ listed alphabetically with the Ses in the OP as "Cooking in Singapore".
Bixa - My grateful thanks for sharing Noob Cook!! Some of the restaurant reviews feature places I always go to when in Singapore - Like eating places on the East Coast Parkway (Seafood Centre for Chili Crab).
Thanks for the feedback, HW. As the name of the site suggests, I felt it was useful for getting a feel for techniques, flavors, and textures that may not be familiar to western cooks. For instance, here is a very straightforward recipe that is similar to how I normally cook greens, but with an interesting Asian twist to it: www.noobcook.com/stir-fried-kailan/
For my taste, the recipes could use some more oomph (no hot stuff in them!), but that's the tweaking we give to most things we cook.
However, if you feel Noob Cook is not a good choice as introduction and guide to Singaporean cooking, please let me know so that I can remove it and keep looking for something better.
Oh, that's great to hear, Tod! I take you agree with her reviews of those places?
We get great tips from our friends in Singapore about good but cheaper eating places. No touristy restos along the Clarke Quay for us! Reading all the recipes and information makes me long to go back - maybe 2012 /2013 Xmas and New Year??? I hope so...
Hurray! Yesterday's garage tidy-up revealed a box of recipe books, one of which is dedicated to Mexico! I KNEW somewhere along the line I had seen Mexican recipes but found none in the books on my shelf. So now, with this glorious colourful book I can cook anything from any provence(?)state(?) in Mexico, including dozens from Bixa's homeground of Oaxaca! (Getting the ingredients is another story....) I was also wondering how prices had changed in the markets - Some prices for various fruit & veg are shown in the photos.
Bixa - It is a large book, measuring 25cmX36cm and is very heavy. Called, "MEXICO - The Beautiful Cookbook" ( oh, I've just noticed at the bottom in smaller print "Authentic Recipes From The REGIONS Of Mexico )! Inside the cover is a little write up: The Recipes, prepared by Acapulco-based Susanna Palazuelos. Text by Marilyn Tausend and Photographs by Ignacio Urquiza. Published in 1991 by Merehurst Limited, Putney,London. Printed in Hong Kong.
A photo of potatoes has a sign "-Es Mucha Vitamina-" 200-oo Kilo. I am presuming this is in Pesos? Some of the Oaxaca recipes are: Estofado De Res Costillas en Salsa Verde Mole Coloradita and Mole Amarillo Salpicon De Jaiba Y Nopalitos Tortitas De Camaron Seco Salsa Endiablada Calabacitas Picadas con Elote
I think there can't be many well-renowned Mexican dishes left out of this gorgeous book (which I see I picked up on sale at R164.95 which is about USD$24).
I hope you can think of some obsure dish to which you need the recipe ......like stewed iguana? Yes, there is a photo of a woman with one tied up on her head as she goes to market!
Oh, I've seen that cookbook, Tod, & it is indeed beautiful. Was this the photo in the book? It's a well-known photo by Graciela Iturbe -- the story about the iguana lady is on the second page of the linked article.
That's a wonderful collection of Oaxaca recipes you list, from all parts of the state.
I haven't had stewed iguana, but I've had iguana tamales. They're good. There are tons of iguanas on the coast of Oaxaca. When you're on the beach, you look up at cliff sides and see their beady eyes looking back at you.
Oh Lordy Lordy! I get the creeps just looking at her 'hat' of iguanas No, it wasn't this photo. The one in my book is of a woman with a single iguana slung across her head and gripping onto her hair for dear life The wording underneath reads: An iguana seller on the way to market in Guerrero, where her reptile friend is destined to become part of a local speciality - iguana stew. With a taste and texture similar to chicken, iguana is popular throughout southern Mexico.
I'll be quite honest and tell you there is no way in hell I could put that reptile in my mouth.... And I'm even happy to be called squeamish!! I don't even want to think about how the poor lizzard get the chop.
Yes, Larousse de la Cuisine is very popular here - I don't happen to have a copy but will think to pick one up (probably second-hand; people who don't cook much do get such cookbooks as gifts or broad hints and they wind up in second-hand bookshops).
One thing I'm looking for is sites with fairly simple recipes for about 20 people, ideally with recipes from different continents/countries/cultures as it is for an international group. Vegetarian options also welcome. The school provides a veg option if asked for, and usually avoids pork dishes unless there is another option as there are participants from Muslim countries, and while they are rarely observant, it is a "cultural" thing. Like having plenty of rice for a very large swath of Asia!
The Singapore site has mapo tofu on its front page - that is a tofu recipe I love - it isn't veg though because it incorporates a bit of minced pork (I've also made it with minced lamb). Unlike some people here, I don't hate tofu - just the misuse of tofu in Western or other non-East/Southeast Asian dishes (tofu couscous - yeccchhh!)
This blog, eatlikeagirl.com/ has just won the Observer Food Awards for Best Blogger. It is written (and photographed) by an Irishwoman living in London, and who is also a keen traveller. I'm just looking it over now, but it is certainly worth a look.
I think I'll write to her site and, while congratulating her, strongly suggest an index of recipes, restaurants, food shops and markets, travel destinations etc. I also found it impossible to research.
Edited to add: I must agree with bixa about the need for hairnets, scarves, chef hats or bandanas. The lovely Nigella with her long raven tresses and cashmere pullovers looked very sultry and very posh, but getting a hair in one's supper is much less alluring.
I actually managed to get a hair in the lovely Persian lamb stew I made a couple of weeks ago, although I was wearing a large bandana that covered all my hair except a bit in the back, well away from the cooking area. Fortunately I was the only victim, and I went through the stew very carefully before serving it to friends! (I have quite a lot of hair, like Nigella, though I've stopped colouring it the original raven shade).
I often cook in long sleeves turned up, or better 3/4 sleeves, simply because it is cold here for months of the year. Not all parts of food prep subject cooks to intense heat. And I'm not one to overheat my dwelling.
My hair is still not quite long enough again to put it "up", though it is growing nicely, so I have to resort to scarves, bandanas etc to keep it out of my eyes and especially out of the food. There have been comments written in columns and blogs about the glaring lack of basic hygiene and safety issues (food safety, fire safety etc) on many popular cooking shows.
Oh, yes I wear long sleeves when it's chilly, too. But like yours, they're pushed up or folded out of the way for cooking. I haven't seen any tv cooking shows for a while, but remember several where the cook, usually female for some reason, was wearing French cuffs. Maybe the subliminal message was: French food is good. This cook must be sort of French.
I'm adding a new resource to the OP just as soon as I can figure out what to call it. I think everyone will be really enthusiastic about this beautifully designed, very tempting and useful site: Punk Domestics. I don't remember the last time I saw so many things in one place that I wanted to try.
The topics Canning Cheese making Condiments Drying and dehydrating Foraging and gleaning Home brewing Infusions and liqueurs Jams, jellies and preserves Microfarming Pickling Salumi and charcuterie Wine making