Les dernières recettes
In the midst of confinement, you have to keep busy. Here I am doing facebook lives and making recipes that I love. This time it is the Korean gimbaps, these rolls which have their own identity but which originated in Japan with maki. The difference? Usually meat, and sesame oil in the rice which is not vinegar. You can add ham, pickled radish or burdock. I didn’t put these last two because I did it with the means of the edge, that it is impossible for me to buy some. But with avocado and carrot it is already a delight…
Here is a quick recipe! I made it during a facebook live during the lockdown with what I had on hand. The result is a delight with peanuts, cilantro and moist chicken. Just remember to cook the rice the day before and let it sit in the fridge overnight so that it comes apart nicely. You can adapt with what you have at hand!
During confinement, there is nothing like cooking for yourself and/or your family. Of course, if this goes on too long, we’ll all gain weight! But anyway, I suggest this double chocolate cake, because there is some in the dough and more in chips. A bit like the ultimate chocolate cake I’ve already proposed on the blog, but the result is different. Already here, there is almond powder. And the cake is at the end, much less puffed up and gives a more “square” result, with as always slices that cut perfectly! Also enjoy the video recipe (even if the quality is not great!).
Here is the recipe from my facebook live on Wednesday March 18th. A simple recipe, easy and quick to prepare, less traditional than what I usually do. You can also find a recipe for a more traditional dal on the blog, but I guarantee that this one is very tasty. I also put you the replay of the facebook live, but the video is not of good quality, internet is a bit slow at the moment with the worldwide confinement!
Here is a crab curry that is quite different from the creamy curries I usually post or those I make during my Thai cooking workshops. However it is a curry that exists in Thailand and that I tasted several times in Bangkok. It is very different because on the one hand it is not made with curry paste, but with curry powder, and yellow Madras to boot. Then there is egg in the coconut milk, which gives a texture approaching a very soft flank. It cooks directly in the pan, in which it caramelizes slightly underneath and is served as is. Then simply place the curry on top and serve directly with a spoon. A delight and above all ultra-easy to make!
Here is a very classic recipe to accommodate the lotus roots still sometimes very unknown in our countries. You have to like the slightly crunchy texture, but this version will allow a simple approach. The dish is ready in 25 minutes and gives an amazing visual. Serve as an accompaniment to a Chinese dish or simply with rice.
