Asian Food Fest: West Asia has come to an end! Despite the West Asian cuisine is a completely strange new cuisine to many of us, I applaud all the brave bloggers who attempted the dishes. I thank all the bloggers who have taken part in this event, with a total submission of 58 entries. Same like you, I have also learnt various new dishes from all of you here, many of those which I’ve bookmarked to try in future. I hope you have enjoyed discovering new exotic ingredients, flavours and dishes, as well as having fun cooking West Asian food. Hope that this will inspire you when you want to cook West Asian Food in the future. You can also visit our Facebook Page (West Asia Album) where we have compiled a list of all food entries submitted by bloggers and non bloggers as well. Below are all the delicious entries that have been submitted, just click on the link and it will direct you to the respective posts. Continue Reading →
I can’t believe I have yet to post a hummus recipe after making this delicious appetizer/dip for the umpteenth time. Hummus, long a staple of Middle Eastern cuisine, made from chickpeas and tahini (sesame paste) is low in fat and high in protein. This might be the reason why the hummus craze has spread the world by fire on the tables of the health conscious communities. My eyes nearly popped out when MSN reported that store-bought hummus sales in US was USD530 million in 2012 and farmers are switching to planting this lowly chickpea to meet with the growing demand. Continue Reading →
It has been raining non-stop 2 weeks ago. the monsoon season has started. I just love rainy days, watching the rain drops on the window or hearing the rain drops on the roof. so soothing and comforting.. just like stews.
To me, there’s something comforting about stews even on hot days. I guess being brought up in a tropical country, we are used to having hot soups, porridge and stews anytime of the year. Continue Reading →
I have a sweet tooth, but I’m not much of a dessert person. I don’t normally make desserts at home. If I do make them, like ice cream or cake, I’ll be the only one eating them for a few days until I get sick of dessert. If I crave for something sweet, I will just grab some fruits or chocolates, or a traditional popsicle like ice cream potong. Natural sweetness of fruits is enough for me. Sweetie always joke that I’m a squirrel, always munching on nuts and fruits.
The milk pudding (muhallabieh or malabi) from the cookbook Jerusalem caught my eye because it’s quite similar to soy pudding (tau fu fah) and mango pudding. I like that it’s only takes a few minutes to make, and halved the recipe for my occasional dessert treat. Continue Reading →
Every time I had an outing with my Arab friends, no matter which part of KL we are, we will end up having our meals at Half Moon restaurant at Serdang, that serves amazing Yemeni dishes.They just refuse to go to other Middle Eastern restaurant. In their opinion, Half Moon serves the best Middle Eastern food in town. Period. Yes, I have to agree. Best and cheap. But can’t say much their customer service though. And we almost order the same rice dishes – Mandy, Haneth or Kabsa and their amazing must have flat bread. I will always steal a bite or two of the bread. If I’m not wheat intolerant, I could have easily finish the massive flatbread myself. Continue Reading →
Often a part of mezze spreads in Middle Eastern and Arabic countries, fattoush is a simple bread salad made with fresh vegetables and toasted pita bread. It was created as a way to use up stale Arabic bread and seasonal vegetables. Fattoush is a great example of the arabic or middle eastern cuisine, a lot of fresh vegetables, colors and flavors and definitely no shortage on bright flavors and spices. Continue Reading →
Asian Food Fest: Thailand has completed with a massive round up of dishes last month, check it out over at Her Frozen Wings. Asian Food Fest is a virtual event where we cook dishes for each designated country/region of the month right in the comfort of our own kitchen and share it on Facebook. Everybody is welcomed!
Asian Food Fest brings us to West Asia this December with Just As Delish as the host. Western Asia, or Southwest Asia, are terms that describe the westernmost portion of Asia. The term West Asia given by the United Nations are partly because of the Middle East is geographical position in relation to Western Europe rather than its location within Asia. The West Asia is a region encompasses with the following countries: Continue Reading →
When I first saw Javelin Warrior made Shakshuka, I immediately cooked it for next day’s breakfast. There’s something about this “Eggs Poached in Tomato Sauce” that is so irresistible. I’m hooked on my 1st bite and Shaksuka is now one of my favorite brunch. I’ve made this dish many times, it’s easy to prepare, makes a big breakfast/brunch and very delicious! Continue Reading →
Ramadhan is a holy month of fasting from dawn until sunset for Muslims refrain from eating and drinking for the muslims. At sunset, a sumptuous variety of food is prepared for (Iftar) breaking fast meal, some of these dishes are only prepared during Ramadhan. I’m excited when my friend Zaid Jeber agreed to share a delicious Middle Eastern dish for the Ramadhan. I knew Zaid 2 years ago when he came to KL for his study. As he is a foodie and amazing cook, we hit off instantly and I’m lucky to have learn so much about Middle Eastern food from him. Zaid is sharing with you Rice Kubba or Aleppo Kubba, a popular and constant dish in Iraq, Syria, Jordan and Lebanon during Ramadhan.
As I have written in my previous Dolma post, my business partner came back from Syria with many interesting kitchen gadgets & food finds. This is a continuation post with some interesting food finds from Syria..
From Syria: Tiny Okra vs Gigantic Chilli ?
I love these fresh Syrian cheese, especially the braided cheese. It has a very fresh, milky taste, with a firm but elastic texture. Braided cheese is salty white cheese made up of thick strands of cheese braided together. When the cheese is formed, it is warmed again to make it soft and slightly gooey. Then, the strips are pulled to create a shiny and highly elastic cheese, which is formed into tight braids. Continue Reading →