tasting tales

Chicken curry

September 15, 2015

by Kelsey

Quick and easy

“A common delicacy in Southeast Asia, as well as in the Caribbean. A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavoured with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.”

The style of chicken curry that my family cook is the Malaysian version which is usually cooked in coconut milk that contain potatoes and cherry tomatoes. I love curry and from living in Mauritius and Singapore, I got the opportunity to learn the different varieties, I find it to be similar but at the same time completely different when serving the curry with a side of rice, roti prata.

Cafe de bar by Poilane

September 9, 2015

by Kelsey

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My thoughts

Rather than focusing on dishes I love cooking, I’ve decided to write a different post instead. Poilane is incredibly well known in France for it’s artisan bread making, I am fortunate to be able to get to go to their café bar in Kings Road in London rather than traveling all the way to Paris.

Crispy pork noodle soup

September 9, 2015

by Kelsey

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Asian cuisine

Quick and easy

“Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. The type of noodles range from rice noodles to egg noodles.”

Mom made this dish, when I asked about the heritage of this dish, her response was, “it’s my own, it doesn’t really come from any cook book, it’s just an improvisation of mine.” During the winter period, a hot bowl of noodle soup like this one is the best dish to fight off a cold and to keep yourself warm. What I like about this dish is the crackling pork, it’s very easy to make and mouth watering too.
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Beef semur

August 26, 2015

by Kelsey

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Asian cuisine

Quick and easy

“Semur is a type of meat stew that is braised in thick brown gravy commonly found in Indonesian cuisine. Soy sauce is the most important ingredient in the Semur-making because it serves to strengthen the flavor, but it should still have the blends of other ingredients. In addition to the main ingredient, semur has meat, potato, tomato, fried shallots.”

When ever I remember this dish, it brings me back to my grandma’s kitchen in Perth. I was her assistant with chopping of the vegetables but I guess I was mainly observing and asking as many questions as possible. When eating beef semur, it has a very peppery, gingery and spice to it.

Spinach pie

August 10, 2015

by Kelsey

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Western cuisine

Quick and easy

“Spanakopita is a pastry filled with chopped spinach, feta cheese, onions (or scallions), egg, and seasoning. The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings.”

When living in Cyprus at the ages of 14-16, I learnt how to make spanakopita from my mom’s friend. It’s a very simple and light meal for anyone who is vegetarian or wanting to generally be healthier. I chose to make this dish for #meatfreemondays, a non-for-profit organisation that looks into improving your health and reducing carbon footprints by skipping meat one day a week.

Pavlova

August 8, 2015

by Kelsey

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Western cuisine

Quick and easy

“Is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It is a meringue cake with a crisp crust and soft, light inside, usually topped with fruit and, optionally, whipped cream. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s.”

I enjoy eating pavlova infront of the tv. Pavlova is generally made in summer because it is light and fruity. During my first semester at Cordon Bleu, I remember making a basic meringue with a big ballon wisk to allow more air and less whisking.