The post Vietnamese Fried Spring Rolls appeared first on The Cook's Cook.

The post Murgh Aloo Do Pyaza (Chicken & Potato in Onion Gravy) appeared first on The Cook's Cook.

The “dumplings” (molo) in this soup are wontons filled with seasoned pork and egg. I like the dish because it’s Filipino-Chinese rolled into one, like my origin. I was born and raised in the Philippines with a pure Chinese father and a half Filipino, half Chinese mother.

I eat this soup summer or winter with bread. My tip is to sprinkle white pepper while it’s hot before eating to add more flavor and spiciness.

The post Pancit Molo: Filipino Pork Dumpling Chicken Soup appeared first on The Cook's Cook.

The post A History of Sauerkraut appeared first on The Cook's Cook.

I serve sheermal as an accompaniment to mutton on the occasion of Eid. Sheermal are very flavorful and little sweet. If you don’t like sweetness you can reduce the amount of confectioners’ sugar in the recipe.

The post Sheermal (Saffron Flatbread) appeared first on The Cook's Cook.

The post Pullman Sandwich Loaf Recipe appeared first on The Cook's Cook.

The post The Pullman Loaf Legacy appeared first on The Cook's Cook.

This jam is ideal for making pineapple jam tart, a favorite tart in Malaysia. These pineapple jam tarts are popular during Chinese New Year and Eid-al Fitr.

Pâte sablée is a classic French shortcrust pastry dough. find the recipe in the link for Peach Bellini Tart.

The post Pineapple Jam appeared first on The Cook's Cook.

My most vivid childhood memory of the various Passover rituals is my father coming
in from the porch, crying like a baby. It was his job to grate the horseradish.
Every year I salute his efforts by making ‘chrain’ for my own family (and often enough to
give to friends). I use a processor, but cry anyway. Though the window is open, there’s
no escaping the angry fumes. Like a nuclear cloud, they suck up all the oxygen.  So be
advised: when you remove the processor lid (to stir, to taste), stand back, breathe
through your mouth, and if you have them, wear goggles.

Sydney and Ida’ s Horseradish

Makes 355 to 473 ml (1 ½ to 2 cups)

355 ml (1 ½ cups, packed) .7 cm (1/3-inch) dice peeled horseradish root (about 198 grams/7 ounces)
60 ml (1/4 cup) sugar
4 ml (¾ teaspoon) Morton’s coarse kosher salt or 6-7 ml (1 ¼ -1½ teaspoons) Diamond Crystal
177 ml (¾ cup) distilled white vinegar
118 ml (½ cup) finely grated fresh beet (optional)

Blend the first 3 ingredients in a processor until very finely ground, scraping down the
sides of the bowl once or twice. Add the vinegar. Blend until the horseradish is thick and
fluffy. If desired, blend in the grated beet (the texture will be looser). Adjust to taste with
salt and/or sugar by 1/4 teaspoonfuls, and with vinegar by tablespoonfuls. Refrigerate
tightly closed in a glass container for up to 2 weeks.

Now that you’ve made fresh horseradish for Passover, use leftovers after Passover in Skirt Steak with Horseradish Potato Salad.

The post Fresh Horseradish for Passover appeared first on The Cook's Cook.

To make this recipe, collect fresh cream or malai daily at home from the top of slow-boiled milk and store this collected cream in freezer. You can use readymade heavy cream too.

The post Homemade White Butter appeared first on The Cook's Cook.

The post Punjabi Stuffed Radish Flatbread (Mooli Paratha) appeared first on The Cook's Cook.

The post Renaissance Neapolitan Pizza (Fruit Nut Pie) appeared first on The Cook's Cook.