a journal of food & stillness
Harira is a hearty and warming Moroccan soup made with dried legumes, vegetables, and beef or lamb, making it filling and satisfying meal.
Tempeh has a meaty texture but it is plain that’s why you need to season it generously.
It’s very simple to put this oregano-lemon tilapia and charred corn salad together.
This pisang goreng or deep-fried banana fritters are light and delicious with a crisp coating surround of sweet banana.
Urap sayur is often compared to salad, as it features an array of fresh and blanched vegetables with spiced grated coconut for dressing.
Indonesia is a rice country, we eat rice daily.
These loaded grilled rice cakes are topped with chopped kimchi, sauteed shiitake mushrooms, and smothered in kimchi aioli.
Very simple yet fulfilling vegetarian bibimbap with carrots, mushrooms, green beans, bean sprouts, and ribboned omelet.
I usually made this seafood mentaiko rice for lunch because it’s pretty rich, thanks to the mayonnaise.
Serve these crispy fried eggs with kecap manis over a bed of steamed rice for lunch or dinner.
Thai basil chicken is a classic and the most popular Thai street food.
Gado-Gado is an Indonesian salad served with spicy peanut sauce.
This vegetable and egg chatamari made from rice flour and topped with vegetable mixture and egg.
This salmon and cauliflower rice bowl inspired by machboos.
Yesterday I made this creamy Indian butter chicken pasta for dinner, it cosy, warming and so delicious.
There’s really nothing more lovely than a bowl of home-made curry laksa.
What comes after cold brew coffee? Apparently nitro coffee is the latest trend in the coffee industry.
This steamed rice cake is an easy and delicious way to enjoy leftover rice.