Indonesian Cassava Fritters Stuffed with Coconut Sugar - A Guest Post from Indonesia Eats

Super thrilled that Pepy of Indonesia Eats agreed to do my first ever guest post here. I can't even recall when was it first that I came across her fantastic site but ever since I've been having an ongoing dialogue with her about her home country's fascinating cuisine.  

Pepy is thorough and educated in her research and is a fountain of culinary knowledge. Always has incredible suggestions for substitutions due to dietary restrictions. In her recent post she suggested I use katsuobushi, a Japanese smoked fish flakes, made from skipjack tuna, instead of ground dried shrimp asked for in her most recent Palembangese Stuffed Fish Cake With Green Papaya post.

But let me take few steps back, I do have much respect for the content on Pepy's site but what grabbed me first was her sense of style. Among so many talented photographers and food stylists her unique photographic vision sets her apart. Pepy's site transforms you to exotic yet accessible culinary world. So it won't come as a surprise to you that she was one of the inspiring Asian food sites in my Blog Awards and Happy Year of the Rabbit post.

When she emailed me the introduction my heart was filled with warmth. This recipe was especially developed for me and this site, I am honored. Make your holiday extra special and go and pick up frozen shredded Cassava (Yuca) at the Asian grocery store or fresh Yuca at the Hispanic/Mexican supermarket. Shredded fresh Yuca works just as well and I have seen the root at main stream area supermarkets as well. Without further ado let me introduce to you, Pepy!

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The 411 on Champagne Mangoes

Since there is a change of plan, and I decided to make mango sorbet from the mango puree, I made intially for a mango mousse dessert for Passover, I wish to give you the 411 on this fantastic variety. By now I, mostly consumed these luscious, creamy, sweet mangoes for a snack. We went through two cases so far.

'Show' - Indian Sweetened Angel Hair/Vermicelli Breakfast & A Life Story

I hear often on food travel shows about cheap peasant foods and offal meats, traditionally and historically affordable for the impoverished. Although vegetarian, this brings to mind, our breakfast rituals growing up, very basic, simple and wholesome, less than handful of ingredients. Maybe another key to families in dire circumstances are key basic ingredients, one being milk. Growing up as most families in Israel, we had a milkman deliver the milk in what today we look at as vintage glass bottles. Then again I don't recall when that tradition stopped or maybe my mom just couldn't afford?! As she might not have had two 'pennies' (agorot) to rub even if we dug in between the couch cushions.

Silent Sunday - Our Weekend Lunch, Ingredients

Pita, Plain, with Zaatar & Tomatoes

Before we proceed I just want to mention, how we are all united in support of the Japanese people and nation in heart and spirit. If you wish to help with the rebuilding efforts, please feel free to consider a donation at http://www.redcross.org/ or click the photo above. Let us all embrace and cherish every moment with those who are precious to us.

Pitas, considering how simple the dough is, it's helpful if you know some tips and suggestions for baking a perfect pita. Shape and thickness are key so you won't get pita rolls accidentally. Seal dough with a touch of oil before first rise and cover with a moist towel during second 10 minute plus minus rest, will result in a phenomenal pita. Nothing beats a house that smells of baked breads especially when guests or your family members step in from the outside. Please read the entire post for tidbits of do and don'ts, entirely based on my experience. It does tempt me to one day build a clay oven in the backyard or a taboon.

Guest Post at Steamy Kitchen - Indian Cabbage with Crispy, Crunchy Chickpeas

When Jaden asked me to guest post at Steamy Kitchen I said YES without as much as a flinch or catching my breath! No surprise there! I have followed Jaden from day one of my twitterverse days and amazed to see how down to earth, relatable and gracious, equally to everyone, she is. I realize the hard work that goes into what she does but she makes it seem so effortless.

Skip over to Steamy Kitchen's site for the rest of the post and recipe here and Steamy Kitchen main site: http://steamykitchen.com/ 

Black Eyed Peas and Potato Curry & Reminiscing about Home

Haven't thought about it that much, maybe just brushed the thoughts away, as we are now paying a small sum called a college tuition, and need to be grown up and thoughtful about expenditures, but I can't help but having these overwhelming home sick feelings. Yes I have now lived in the United States for more than half my life but my first cousin's wedding in February and another cousin's in June, on top of a nephew's bar mitzvah this coming December makes me itchy to go home.

Mango Chutney

This week I have been cooking everything Indian. Indian curries almost every day. Whether it's mung bean which started as a dahl and turned into more of a curry. Black eyed pea curry and basmati rice which never fails. The grains separate one by one, which means I mastered the technique.

Mediterranean Braised Chicken with Butternut Squash

There are few dishes I've been craving recently, some Indian samosas, Indian flat bread and vegetarian curry but today I got a taste for Mediterranean flavors. As the chicken was defrosted in the fridge I could have made one of the few variations of Mediterranean braised chicken I made in the past but I wanted a newer recipe to explore. I remembered seeing years ago, as it turns out 2002, a Mediterranean braised chicken recipe in one of Fine Cooking's magazines. I couldn't really remember the title, I only knew it was Mediterranean and the picture was burnt in my mind. I started going through many of my archived magazines when I thought why not just google it instead and sure enough it instantly came up. I saw the picture and I almost could taste it, you see I haven't had lunch yet.

Padang Fish Curry (West Sumatra, Indonesia) & the 411 on Fresh Turmeric

I was debating whether or not I should post this entry, I was a bit reluctant as it is not part of my Mediterranean, Israeli and Indian repertoire, I am such a novice when it comes to Indonesian cooking. I simmer for a long time when I am intrigued, and then I take the plunge. When I visit the sites such as I mentioned in my 'Blog Awards and Happy Year of the Rabbit' post here, you are transformed to different worlds but the feeling is overwhelming when you think to tackle a recipe in your own home, so I get timid and I simmer. One day I decided to take the plunge and went scouring for all the exotic ingredients. It is not too bad, as they were accessible and really only handful that you would not already have.

Tree Nut Free Granola Bars

Valentine's Day, to say we celebrate it wouldn't be accurate, sometimes we do, sometimes we don't, we show affection and love even on a day off. Sometimes heated discussion, a passion reserved only for those you care about the most. Jonathan and I in the kitchen, I wing it and interpret and he, literal, follows a recipe to the letter. He makes the perfect omelets time in and time out so I don't even bother. Boils eggs to right consistency with complete confidence unlike me. That is where his culinary adventures start and end, other than him being a very reluctant sous chef or more of a laborer in the kitchen. He summons all his wit and dry humor to the task but yet again it rolls off his tongue. At the receiving end I mostly burst out laughing as he catches me off guard and surprises with his sharp mind and smarts. After these many years together seems the guy still got some material and game and I call this love.