.: evil jungle prince :.

One of my favorite memories from the chaotic dotcom years is that of my manager bringing spicy Vietnamese bánh mì sandwiches to share with our small staff. As we were largely all vegetarians, she'd buy a handfull of bánh mì prepared only with vegetable ingredients: chili pepper, cilantro, and a crunchy, pickled mixture of julienned carrot, daikon, and onion. It amazed me how something so simple could be so delicious.

Like that first mind-blowing baguette sandwich I ate in Paris with its absolutely perfect exterior texture and chewy interior, these bánh mì sandwiches were made with an equally perfect bread. (From what mystical location they sprang in this Wonder Bread loving country, I will surely never know.) Whenever my manager would hint at placing an order for them, I would instantly begin salivating like Pavlov's dog. Bánh mì!

I'm still experimenting with this dish so it wouldn't do to present a recipe here -- instead I would be interested in hearing from you: what's your favorite preparation method of bánh mì? Whenwas the first time you tried bánh mì? Where on this planet can the perfect bánh mì be purchased?

Posted by Evil Jungle Prince at 06:35 AM | Permalink | Comments (4)

Have you ever lost a recipe? Found that you'll go to any lengths to locate it? This is how I feel about a recipe I used to have for kourambiethes, or Greek almond shortbread cookies. It was the perfect recipe really, but alas it's gone now (I sold the cookbook and I don't remember its name), so this became the perfect excuse for me to experiment a little.

As they came out so well, I thought I'd share this recipe with everybody. I did use a kourambiethes recipe as a start, but tweaked it somewhat to conform to my own tastes -- predictably this has meant less sweetness/sugar (although it still has a lot), less butter, and more accent flavors... in this case ouzo and rose water.

1. Preheat oven to 350F (330F for convection ovens). Beat/whip one stick of butter in an electric mixer until fluffy.

2. While the butter is being whipped in the mixer, dry roast a generous half cup of slivered almonds in a pan until they come fragrant. Remove from heat. Place the toasted almond slivers into a food processor and process until they are nearly a flour. (Stop just before you reach flour consistency as the heat will cause the oils in the almond 'flour' to coalesce, which you want to avoid. A course flour is the proper point at which to to stop blending.) Place almond flour in a bowl.

3. Add 1/4 cup sugar to whipped butter and continue to mix. Add remaining ingredients: 2 egg whites (or 4 tsps of dry egg white + 1/4 cup water), 1 tsp baking powder, 3 tsp ouzo, 2 tsp rose water, dash of vanila extract, 2 cups flour, and almond 'flour.'

4. The result should be just thick enough to handle with your hands after dashing a large spoonful of the mixture with a little flour. Form into a rough ball and flatten just slightly. (Add a little flour or water if necessary to achieve desired consistency.) Add cookies to oiled/buttered cookie sheet. The mixture should make about 12 medium sized cookies.

5. Bake for 15 mins or until the cookies begin forming a slightly golden exterior. After removing from oven, sprinkle with a little (okay, a lot of) powdered sugar.

The resulting cookies should be slightly crispy on the exterior but light and soft on the interior. I love these cookies with their toasted, almondy taste and light shortbread texture. Their taste is complemented and subtlely transformed by the use of ouzo and rose water. They are a perfect tea or coffee cookie.

P.S. If any Greeks are reading this, how do I write "kourambiethes" in Greek?

Posted by Evil Jungle Prince at 07:01 AM | Permalink | Comments (3)

Indian people will likely get a giggle out of this experimental entry, as its my attempt to produce ponganalu (savory Indian cakes) without the proper type of skillet -- namely a ponganala pennam (ponganala skillet). Instead, I used a Swedish pancake pan which produces a flat-bottomed cake as opposed to a properly rounded cake, which you can see in Mahanandi's beautifully photographed, detailed ponganalu entry.

Here they are! Not half as elegant as the original, but monster tasty, particularly when paired with a chili-infused peanut chutney. Oh wow was this a delicious combination of tastes. Following are the recipes I used, courtesy of Mahanandi who I cannot thank enough for sharing her beautiful food culture with us. They are repeated here only for my own purposes -- that is, to assist myself and possibly others prepare dishes such as this without the proper accoutrements/ingredients and using terms more familiar to North American cooks.

Ponganalu (Recipe Courtesy of Mahanandi)

1. To prepare the ponganalu batter, soak 1 cup rice and 1/2 cup urad dal in water for about six hours. Drain the water, reserving it to the side. Place the soaked rice/dal in a blender and add back just a little of the reserved water. Blend, adding a little water as needed until you get a batter which is the consistency of standard pancake batter. Allow to sit overnight to ferment.

2. The following day, you will find that the batter has increased in size after fermentation. Into this batter, add the following: 1 red onion or 6 shallots, 4 green chillies (can be left out if you wish), fine chopped cilantro, a few spoonfuls of garbanzo beans (canned, not dry), 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt.

3. Add some peanut oil to a ponganala skillet or Swedish pancake (blini) pan and heat to medium heat. Add the batter to each section and cover, so that the oil does not go everywhere. Allow to fry for five minutes. After five minutes, flip the ponganala and fry for five minutes on the other side until golden.

Peanut Chutney (Recipe Courtesy of Mahanandi)

1. Dry roast 1 cup of peanuts until fragrant. Set aside.

2. In the same pan, add a little peanut oil and fry 4 dried chillies, 1 small onion (diced), and 1 clove garlic (sliced).

3. Place roasted peanuts and fried chillies/onion/garlic into a blender together with 2 tsp tamarind juice, 1/2 tsp salt, and a little water. Blend, adding water as necessary until you achieve a hummus-like consistency (or thinner if you desire).

4. Remove paste from blender and set aside. Finally, fry 1 tsp of cumin, 1 tsp mustard seeds, and fresh curry leaves in a little oil. Stir this into the paste. Add more salt if necessary.

Posted by Evil Jungle Prince at 06:42 AM | Permalink | Comments (6)

I seem to recall that the first time I tried stuffed grape leaves was at a Middle Eastern deli in San Francisco's financial district. The place lacked any sense of warmth and the staff were rude, but I continued to go there year after year because of their stuffed grape leaves. I could never get enough of them. My friend and I would sit for hours in this cold place, seemingly oblivious to the fact that besides the food there was nothing endearing about it. It didn't matter. As long as they kept serving my dolmadakia, they could count on my patronage.

If you haven't tried them, dolmadakia are grape leaves stuffed with rice and fresh herbs. (Other names: dolma in Turkish and Bosnian; dolmades in Greek; Dolme (دلمه) in Persian; tolma (տոլմա) in Armenian and ტოლმა in Georgian; sarma, plural sarmale in Romanian; yaprakes finos in Ladino). There are all sorts of variations and like the use of eggplant, chickpeas, and olive oil, they find a presence in many Mediterranean cuisines. (And for the sake of peace, we won't discuss here whether the Greeks, Turks, or Armenians invented them!) Generally I do not make them from scratch and prefer to purchase them at delis and restaurants, but once in a while I will purchase a bottle of grape leaves and go to town. If you're interested in making them yourself, here's the recipe I use.

1. Begin by mixing 2 cups of dry (preferably washed) rice with the juice of two small lemons (or one large), some Greek olive oil, 1 bunch of green onions finely chopped, 1/2 bunch flat leaf parsley, a little salt and pepper, and 2 bunches of dill. (Retain the stems from the parsley and dill.) Set the rice-herb mixture aside for 2-3 hours so that the herbs will permeate the rice.

2. Remove the grape leaves from their glass jar and place in boiling water briefly. Rinse. (This is to get the brine off the leaves.) Pat the bundle dry. Begin stuffing the grape leaves one by one with one spoonful of the herbed rice mixture. Place mixture in lower center. Fold up from bottom to cover rice, left to center, right to center, and then complete the bundle by rolling up to the very top. Fold leaves inward as necessary so nothing is sticking out.

3. Spread parsley and dill stalks at the base of a pot, plus any broken grape leaves you might have obtained during the wrapping process. (This step is necessary to permeate the mixture with aromatic herbs and to prevent the dolmadakia from sticking to the base of the pot.) Tightly pack dolmadakia over these, into a pot, in cocentric circles.

4. Place 5-6 plates on top of the dolmadakia to prevent them from coming unwrapped during the cooking process. After placing the plates on top, pour 4 cups of water, a little more olive oil, and sprinkle a little salt and pepper into the pot. Simmer at low heat with the lid on until all the water has been absorbed by the dolmadakia. (It might seem counterintuitive to keep the lid on, but the water should be absorbed by the rice, not the atmosphere. Otherwise, you'll end up with dry dolmadakia.)

Dolmadakia can be served hot or cold, either by themselves or as part of a larger meal. They are delicious dipped into yogurt and can be stored in the refrigerator and eaten over a period of time. (Be sure to pour some Greek olive oil over them and they will keep for a very long time.)

Sentimentally, the cookbook I use for this recipe sums up my feelings about this dish much better than I: "While steaming, the wafting scents of the herbs and spices come over you like the breath of the Orient."

Posted by Evil Jungle Prince at 06:46 AM | Permalink | Comments (9)

Thanks once again to Mahanandi for this wonderful recipe. Her blog is such an inspiration to me. I'm repeating it here in my casual "1, 2, 3" style as it's easier for me to refer back to when I'm ready to prepare this fragrant and easy-to-prepare Indian dish again.

When making this dish, be prepared for a marvelous surprise when you begin dry roasting the sambar spices -- your house will be filled with the most amazing smells. Even people who profess to not be Indian food aficionados in my household came to the kitchen with their proverbial tails wagging. "Something smells absolutely delicious!"

1. Prepare a sambar powder by dry roasting equal parts cumin, coriander, fenugreek seeds, chana dal, urad dal, and dry coconut. Place in a coffee grinder and blend until you have a powder. Set aside.

2. Pressure cook toor dal and water in a 1:2 ratio, mash into smooth paste. (Alternatively if you don't have a pressure cooker you can do what I do and boil the dal until soft, drain, and then mash.)

3. Meanwhile, in a large pot, combine 1 tsp oil, 1/2 tsp cumin, mustard seeds, minced garlic, and curry leaves. Sautee. Remove curry leaves. Add one diced onion until soft and lightly browned. Then add diced tomatoes and fresh okra.

4. Stir in 1 tsp sambar powder (or more to taste), 1/2 tsp turmeric powder, 1/2 tsp tamarind, and addition water. Add salt and chili powder to taste. Add mashed dal. Bring to a boil and then simmer until okra is tender.

Tips:

I appreciated Mahanandi's advice here to allow the cooked sambar to stand for 15-30 minutes before serving so that the flavors will completely mingle with one another. Have you noticed that some dishes taste better the next day after being reheated? The same circumstances/logic applies here.

My own tip is in regards to the use of fresh curry leaves. If you are lucky enough to have access to them, here's an excellent tip I picked up recently. Rather than pluck leaves and then later attempt to remove them individually, place a whole 'branch' to fry. This renders the process of removing the fried curry leaves much, mush easier.

When preparing your sambar spice mix, make as much as you'll need for the next week or so. In other words, if you'll be making another sambar during this period, make enough for this next batch. You will save yourself some time by setting a little aside.

Posted by Evil Jungle Prince at 07:32 AM | Permalink | Comments (0)

My other great food love affair is Greek cuisine. Like Korean, Greek dishes are rustic and honest. Other common traits are the use of a souring agent, the omnipresent dash of fresh herbs, and a passionate emphasis on the use of seasonal vegetables. For anybody interested in hearty food with a pungent kick, Greek is something special.

These oven-baked slices of starch heaven are baked at 440F in a combination of water, Greek olive oil, sea salt, ground pepper, dried oregano, and garlic until dry and crispy. The smells they emit from the oven are cruel and torturous for anybody in close proximity.

1. Preheat oven to 440F and slice potatoes. Place in glass container and fill with water from mid-way point of bottom to top of potatoes.

2. Add juice from half a lemon, a very liberal amount of Greek olive oil, sea salt, ground pepper, a few cloves garlic, and dried oregano. Place in oven.

3. Once the liquid is getting close to boiling off, flip the loose potatoes so that both sides get crispy. Add a little olive oil to tops and return to oven. Continue to bake until only olive oil remains at base of glass. Potatoes should be a golden brown color and slightly crisp in places.

To really get in the mood, here's some Greek music to play while you bake (and eat) yours:

Posted by Evil Jungle Prince at 06:29 PM | Permalink | Comments (7)

Although I've posted this dish before (which includes what I consider to be the best pad khe mao (Thai drunkard's noodles / ผัดขี้เมา) recipe I've tested so far), I can't stop myself from paying tribute once again after preparing it over the weekend. It is, after all, one of my absolute favorite dishes.

No doubt about it, pad kee mao is a tricky dish to make. In this entry I thought I'd focus on some pad kee mao tricks and tips I've garnered over time which may be helpful to the virgin pad khe mao maker. If you have some additional tips, please do share them!

Because pad khe mao is a multiple-stage dish, I suggest preparing ingredients in advance of the noodles. Once the noodles begin boiling in water, things happen very quickly -- too quickly to be measuring out ingredients and chopping vegetables.

Part of the appeal of this dish is the marinated tofu. Plain tofu just wouldn't do. In my recipe, Step 1 suggests that the tofu marinade happen first so that while everything else is happening, the tofu has a chance to soak up its spices.

Another must for this dish is the use of Sen Yai noodles. These are broad, flat rice noodles that are slightly thicker than a finger. Use of the smaller, pad thai type rice noodles just won't do as part of the appeal of this dish is the toothy texture of the larger sized noodle.

Speaking of Sen Yai noodles, their preparation will likely be the biggest stumbling block to a great pad khe mao. To prepare them, first make sure that all your fresh ingredients are chopped, measured, and set aside already. Nothing should distract you from your noodles. Place them in boiling water and keep them moving so they do not stick together. Continually test them by removing a sample noodle and chewing it -- the desired texture is "toothy" or al dente. In other words, the noodle should retain a lot of chew-factor but not so much that it would be awkward to eat. Also, keep in mind that the noodles will become slightly softer after being added to the wok with the other ingredients so side on the "more toothy" side than the "too soft" side. Cardinal rule: never leave your noodles boiling alone on the stovetop. If you do, they'll cook too thoroughly and be ruined. Never use overcooked noodles in this dish.

Once your noodles are ready, drain them and rinse. Do not allow them to sit for than a minute or two, or they will begin to stick to one another. (This is why all your fresh ingredients should have been prepared in advance.) If for some reason they must sit for more than a minute or two, rinse them again with water a second time so that they won't stick to one another.

A seasoned wok is important for this dish. In Step 4 of my recipe, the wok is turned up to the highest heat in order to reduce the marinade and to properly fry the noodles. If your wok is not seasoned properly, your noodles will begin to the stick to the wok. Ideally, the noodles will become ever so slightly charred by the high heat but not stick to the sides of the wok.

Like many Asian dishes, pad khe mao has a few ingredients which are absolute musts. To leave them out would be to totally alter the dish and be left with something lacking substance. The key ingredients for this dish are: Thai basil, white pepper, and properly prepared Sen Yai noodles.

Be sure and get quite drunk and over do it before eating this dish. You'll appreciate it more. After all, they are called drunkard's noodles.

Do you have some additional pad khe mao tricks and tips? Please share them with us!

Posted by Evil Jungle Prince at 08:25 AM | Permalink | Comments (5)

I've been awfully sick with a cold this past week, which is a strange thing considering I had another cold just a few weeks prior. The second cold however was deadly in comparison. I've done my best to mitigate its effects somewhat by consuming a lot hot teas, soups, salted plums, and other remedies; this soup serves as an extension of those efforts.

Most everybody knows and loves tom kha gai (ต้มข่าไก่), or Thai coconut soup. Preparation is very simple -- the only challenge is making sure that one has all the proper ingredients on hand, particularly key ingredients. These key ingredients are: kaffir lime leaves, lemongrass, and galangal. Ginger will serve is a decent substitute for galangal, but without the presence of kaffir lime leaves or lemongrass, this dish just wouldn't be the same.

1. Combine coconut milk and water to desired consistency. (I tend to only use about half a can of coconut milk and about a can of water, in other words a 1-to-2 relationship. Coconut milk is super fatty so if you count calories, go easy on it.) Then add 5-6 slightly bruised bird's eye chillies, 6-7 torn kaffir lime leaves, 1 large piece of galangal, one stalk of lemongrass (cut thinly in the tender white area and in large chunks in the green area), and mushrooms. Bring to a simmer until the kaffir lime leaves begin releasing some of their oils, judging by taste.

2. Add chicken and simmer until the chicken changes color. Simmer for a few minutes, allowing the chicken to permeate the soup.

3. Turn off the heat and add fish sauce and freshly squeezed lime juice to taste. (About 2-3 tsp each until the balance of salty-sweet is reached. After you have made this dish a few times, determining this amount will become second nature. Trust your instincts and make it the way you want it.) Serve sprinkled with fresh cilantro.

Whew, I do feel a lot better after eating this. There's nothing better than a hot gingery soup to clear out sinuses and to help sweat out a cold. I am definitely on the road to recovery.

Posted by Evil Jungle Prince at 12:12 PM | Permalink | Comments (4)

Every time I've made palak (curried Spinach) in the past, it's never met the full spectrum of my taste expectations. I've tried numerous (to say the least) recipes but they've all missed a certain component or flavor which I just couldn't put my finger on. But fortunately just as I recently had a eureka-moment when I discovered that the use of amchur (mango powder) was the spice I had been lacking in samosa filling, so I had a sort of culinary satori when I began preparing Maganandi's brilliant and perfect palak paneer recipe.

I had a hint I'd found what I was looking for when I began dry roasting cashews -- that familiar smell wafted up to my nose and filled me with hope that the use of roasted, ground cashew powder might be my ticket to the perfect palak. I was also fascinated by the technique of parboiling tomatoes to remove their skins prior to pureeing them. Were these the missing links? I felt hopeful... and likewise very hungry after smelling this delicious, savory, spicy dish starting to come together.

Result: this must indeed be the perfect palak paneer recipe. Rather than being heavily spiced, it is rendered heartier, smoother, and creamier with the use of powdered, roasted cashews. The cashews are likewise the key taste here that turns normal palak into super-amazing palak. I savored every bite and managed to make a number of meals from only one batch. And unlike so many foods, day old palak somehow tastes better than the fresh sort, the spices having had a chance to mingle and socialize with one another. Thank you, Mahanandi!

Posted by Evil Jungle Prince at 09:08 AM | Permalink | Comments (4)

Though my home sits squarely on the floor of an open desert, I am also in close proximity to a mountain range. In the rare times it snows atop these mountains, it is quite a sight to behold from this lower, warmer vantage point.

Brrrrrr, far too cold my liking! And our unseasonably cold weather seems to be having a negative affect on my body as well, having been unable to kick this cold of mine which has been lingering for weeks now.

Fortunately, while visiting the local hippie store a few days ago, I ran across an ingredient for a Korean medicinal tea that I have been hunting high and low for. I'm hoping it will be my key back to health.

Daechu-sankang cha (대추생강차) is a medicinal tea prepared by boiling fresh ginger, dried jujubes (Chinese dates), and licorice root, and adding honey to taste once brewed. According to recipe book, licorice root (kamcho) is used to soothe a sore throat and reduce coughs. The merits of ginger are well known, particularly its antioxidant properties. Jujube has very high vitamin C content and is also commonly used to fight sore throat.

Regardless of its medicinal merits, this was a warming, delicious, and comforting tea. I feel better already.

Posted by Evil Jungle Prince at 06:43 PM | Permalink | Comments (10) | TrackBacks (1)

The weather this week has been fairly miserable for a person who thrives on sun and heat. Cold winds and grey skies conspired to make me crave food that would warm me up both on the inside and the outside. This is how I concluded that today's lunch simply had to be a big, delicious bowl of Korean clam soup (daehap guk or 대합국/대합별탕).

Jo gae gook isn't too demanding to cook. This is the second time I've made it and both efforts have been successful. The only variation I attempted this time was the addition of garlic, which tasted wonderful but added slightly to the difficulty level as it required straining the soup afterwards to maintain clarity.

1. First I created a salt water brine and allowed the Manila clams to soak for 30 mins. This removes any dirt which may be present. They were then thoroughly rinsed with cold water.

2. Next I filled a pot of purified water, adding a little sea salt. When the water came to a boil, I added the clams and allowed them to sit until they began to open, about 5 mins. These were then removed from the broth and the unopeneded clams discarded.

3. After turning down the heat to a very slight boil, I then added tofu and chili peppers. After a minute or two, I then re-added the clams and green onions, and served. (Note: if you use garlic, you'll need to strain the broth as the garlic will be unsightly.)

I wanted something for lunch that would warm me up and this did the job thoroughly. Gone were my cold fingers and feet; instead my forehead perspired as I joyfully slurped my savory soup with its flirty hint Jalapeno heat. Despite the lack of sun today, my soul felt warmed by this simple, elegant, filling soup.

Posted by Evil Jungle Prince at 01:01 PM | Permalink | Comments (2)

Last evening's dinner was a case of the main dish paling in comparison to one of its side dishes.

My main course was dak gal bi (닭갈비). With all the proper ingredients on hand (unlike last time), I prepared this filling combination of grilled chicken, onion, carrot, and spicy sauce. My preparation was a little different this time, however. During the last round, I grilled everything together and found that the vegetables had overcooked by the time the chicken was ready to eat. To solve this problem (I'm a fan of crisp vegetables), I tried grilling the chicken first, then the carrot, and finally the onions. This worked out much better.

As I have a ton of mature Korean perilla leaves growing in the garden, I recently made a batch of kkaennip kimchi (깻잎) and last night was the big taste test. Oh man was it delicious! So full of herby pungency and yet packed with that classic kimchi spicy garlic-ginger combination. Wow. Awesome. Amazing taste.

Though seasoned perilla leaves can be purchased in a can, they really just can't hold a candle to the fresh kimchi version. What was particularly delicious, I found, was wrapping these around warm rice and eating them as ssam (wrapped vegetable bundles). Indescribably delicious.

How rewarding it is to create a dish that begins with the sowing of seeds and culminates many weeks later in a product that is flawlessly fresh and delicious. It is one thing to enjoy fresh and properly prepared food, but another to have been responsible for the process. In such a case, one is not only appreciating taste but every step of the process.

This dish reminds me with clarity how inspired I continue to be by Korean cookery. While I'm inspired by all sorts of cuisines and styles, I am always drawn back to Korean food. It is my soul food.

Posted by Evil Jungle Prince at 06:49 AM | Permalink | Comments (6)

Breakfast this morning was this delicious banana bread chock full of crunchy macadamia nuts. What a flavor and texture combination! Biting into this moist, succulent, tropical tasting bread transported me immediately back to Honolulu. How I miss being there! This was a great accompaniment to my morning espresso, as well.

The idea for this recipe began at Costco. Last month's trip to Costco was my first and wow did it amaze me. I was unduly impressed by the selection and quality of foods they had available at super-low prices. One such item was a coffee-can sized cannister of macadamia nuts for $8.00 -- zoinks! (Usually this would buy you a measly 10-15 macadamia nuts at the grocery store in a baking powder sized can. What a discrepancy!) Suddenly finding myself in macadamia nut heaven, I set about looking for a good recipe.

1. Preheat oven to 350F. Grease and flour bread pan. In a mixer, mix 1/2 cup butter and 1 cup light brown sugar until creamy.

2. In a separate bowl, combine 1 3/4 cup flour, 1 tsp baking powder, and 1/2 tsp salt. Blend ingredients into sugar/butter mixture.

3. Next add 2 cups mashed bananas, two eggs (I used whites only and it turned out great), and 3/4 macadamia nuts (I broke mine up slightly so they wouldn't be too chunky). Bake for one hour or until a stick comes out clean. (For convection ovens, a full hour is probably not necessary.)

This was a great recipe that I'll definitely prepare again. By the way, I took the remainder of the baklava to work and it was a big hit. (Unlike the poutinga bread pudding, which nodbody commented on -- hehe.)

Posted by Evil Jungle Prince at 06:56 AM | Permalink | Comments (4)

I've been craving gumbo since I made it in February. I pretty much stuck to the same recipe this time around, with the exception of two additions: filet powder, oysters, and mitsuba.

Seafood gumbo

Filet (dried sassafras leaves made into powder) is a traditional gumbo ingredient (added just before serving). I musn't understate how unique and delicious this spice renders this dish. Wow. If you haven't tried using filet in gumbo, it's time to give it a try. It might be described as a smokey bay leaf with a heavy, aromatic accent all its own.

Fresh mitsuba herb from the garden

Mitsuba however, being a Japanese herb, is not something normally used in gumbo! I decided I'd give it a try after running out of flat leaf parsley. The two herbs are not entirely dissimilar, and with plenty of mitsuba growing outside, I thought... why not? To my surprise the addition of mitsuba worked really well, lending the gumbo a fresh and zesty bite. Plus, I loved the idea of Asia-fying gumbo, being an appropriate theme for this blog.

Banana lassi with cardamom

To cool down my tongue, I made a banana lassi by blending Greek yogurt, banana, a few pieces of frozen mango, a splash of mango juice, and some honey to sweeten it further. I topped it with fresh banana slices, a dollop of Greek yogurt, and a bit of powdered cardamom. Actually I just sort of made this drink up, using the flavors I craved -- I don't know if there is actually such a thing as banana lassi -- but I think I'll be making it again.

Posted by Evil Jungle Prince at 12:36 PM | Permalink | Comments (9)

According to the book I'm reading, a popular insult in 17th century Japan was to call a person gaki, or famished devil. A popular Buddhist belief of the time was that selfish men were fated to go the World of Famished Devils (gakido), where they were to be subject to torturous ordeals involving food. Gaki were wretched souls with narrow throats and huge stomachs. Karma fated them to an existence in which anytime foods were to materialize, they would just as quickly flare up into a blazing fire. I certainly hope this never happens to me.

I've been a fan of baklava for as long as I can remember, but I've never tried making it myself until today. After a trip to Trader Joe's about two weeks ago, I've been wondering what to do with a big bag of leftover walnuts. Well, after coming across some leftover fillo dough in the freezer, I knew exactly what I was going to be eating this afternoon.

1. First I combined the 1/2 cup chopped walnuts, 4 tsp breadcrumbs, 4 tsp sugar, 1 tsp cinnamon powder.

2. Next I melted 1 cup of butter and pre-heated the oven to 350F (330F for convection ovens).

3. While the butter was melting, I greased a pan and placed two sheets of fillo dough over the base. This was brushed with butter and then a layer of the walnut mixture was placed on top. This was repeated until there were nine levels of fillo, butter, and walnut mixture. (Once reaching the 9th layer, cut any fillo dough that hangs out of the pan, coat with butter, and then carefully cut the unbaked baklava into sections.) Place the pan into the oven and bake for 30-40 mins until browned. (30 mins for convection ovens.)

4. During the baking process, I then started preparing the syrup. After bringing 3 cups of water to a boil, I mixed in 1/2 cup of sugar and allowed to boil for 5 mins. I then placed a stick of cinnamon and two cloves into the mixture, allowing it to boil for a few minutes. I then took out the cinnamon stick and cloves and added 4 tsp honey and the juice of half a lemon. This mixture was then allowed to cool.

5. After the baklava is removed from the oven, I allowed it to cool for a while before pouring a portion of the syrup over it. (Don't do this immediately when both items are hot otherwise it will become soggy.)

Yum. So inspired by the smells and tastes of this dish, I made myself an espresso and treated myself to baklava and a caffeine rush out in the backyard. Taken together with bountiful sunshine and a good book, who could ask for anything more?

Posted by Evil Jungle Prince at 04:20 PM | Permalink | Comments (6)

With about fifty million onions at my disposal (okay not quite that many, but I did go to Costo last week), I thought Indian mee goreng style noodles might be a good option for dinner since onions are used in both the sauce and the stir fry.

I tried combining a number of Indian mee goreng recipes online, as they all seemed so inconsistent from one another. I assume this is because Indian mee goreng is a hawker dish and as a result has not been codified and made a science. My first attempt was tasty but there remains plenty of room for improvement: next time I will more liberally use fresh chillies and also cut down on the amount of sugar I used in the sauce. All the same, it made for a hearty dinner and I managed to use up two more onions (of about 20). For fun I tried presenting this dish in a Korean style, topped with fresh cucumber and cabbage, which added some freshness and crunch.

Posted by Evil Jungle Prince at 11:20 AM | Permalink | Comments (7)