Foreign Flavours — Israel: Challah + Home-made Hummus

A happy hannukah if ever there was one! Yummy! CHALLAH RECIPE (from The Cuban Reuben) Ingredients 2¼ tsp dry active yeast 1½ tsp plus ¼ cup sugar ¾-1 cup warm water ¼ cup vegetable oil 4 eggs 1 egg yolk 1½ tsp table salt 8x 1/2 cups flour Instructions In the bowl of your stand…

Missing Malaysia: KL Hokkien Mee!

Our very first dinner in Kuala Lumpur was hokkien mee in Chinatown. Simple, but absolutely packed with flavour and not quite as easy to eat with chopsticks as you’d expect. It was only a matter of time before I made it myself. After a trip to my favourite Asian supermarket in Louvain earlier this week…

Pomegranate chocolate tart

Mmmmmmmmm, tangy chocolatey goodness! Recipe below! RECIPE (adapted from Pastry Affair) Almond Tart Crust 195 grams all-purpose flour 60 grams sliced almonds 2 tbsp chia seeds 2 tsp ground cinnamon 1/4 teaspoon salt 2 tbsp coconut sugar 115 grams cold soy butter/Crisco, cubed 1 large egg 2 tbsp ice water In a large mixing bowl,…

Halloween Baking (Part I): Spooky Fougasse

Spooky rosemary fougasse featuring an olive, garlic and Emmental plague. Served these with a semi-guacamole (i.e. guacamole without the tomato and coriander) for maximum gore effect! 😉

The Indonesian Spirit

One year ago, my wife and I left for beautiful Bali. I fell in love with the island, its people and its food from the moment we arrived (which, admittedly, was after a 9-hour delay in Dubai) and have secretly been plotting our return ever since. To mark the occasion (any excuse will do, though),…

Mighty Spice Express: Rana’s Keema Shepherd’s Pie

Before & After: I may have just died and gone to… well, wherever it is you go. Wowsers. That sauce is just incredible. Mrs Pomegranate won’t be having any of this until tonight, but rest assured, her verdict will be the same as mine. Herr Volt’s verdict: 5/5 Good Lord.

Gulai Cumi Isi Tahu (Indonesian Tofu Stuffed Squid Curry)

Gulai Cumi Isi Tahu [Find original recipe here.] INGREDIENTS 500g/1.1 lbs whole squids, cleaned, drizeeled with freshly squeezed calamansi juice (NOTE: if you can’t find calamansi juice, lime juice will do) 1 block of tofu, mashed 1-2 pieces of asam gelugur (NOTE: I used 1 tbsp of tamarind pulp) 4 kaffir lime leaves 1 turmeric…

Mighty Spice Express: Five-Spice Pork Belly

Before and after: *prepares for bloodshed* I’ve always found pork to be a bit… overrated. Don’t get me wrong. I’ve eaten plenty of the stuff over the years, and have created some unparalleled dishes using pork (No one in my family will ever forget the 2011… Christmas monster! 😀 Scrumptious!). Pork belly is an exception,…

Mighty Spice Express: Blue Gate Fez Sandwich

Before and after: Have you ever noticed you tend to be more apprehensive — suspicious even — when trying out a recipe that doesn’t have a photograph? DON’T BE. This was one delicious lunch sandwich, and it took no time at all. Mrs Pomegranate and I used a multi-grain baguette (one half each, obviously) rather…

Foreign Flavours – Austria: Tiroler Gröstl

When you say Austrian cuisine, two dishes will spring to mind: Wiener schnitzel and apfelstrudel. If you were hoping for either (or both), I’m afraid you’ll be sorely disappointed. I’ve made apfelstrudel loads of times and I’m not particularly fond of Wiener schnitzel, so I went looking for a less obvious choice. I ended up…