A recipe worth crying for – Gochujang onion paste

This onion paste was an experiment replacing all ingredients except onions with Gochujang in Alison Roman’s (NYT food columnist) shallot pasta sauce. Gochujang is a fermented paste of glutinous rice, soybeans and salt. The flavors are earthy, salty and sweet all at the same time – very versatile for cooking! Gochujang and onions, as I’veContinue reading “A recipe worth crying for – Gochujang onion paste”

Pleasing pickled onions

Raw onions can be unpleasant on their own but if subject to some vinegar become sweet and pleasing to the eyes. Make at least an hour before pairing with your dish or store for longer to allow flavors to develop. Ingredients Red onions, white vinegar, salt Method Prep time: 10 mins Slice red onions thinlyContinue reading “Pleasing pickled onions”

Spice it up with roasted curry powder

It takes a keen observation of each ingredient to fully appreciate the intricacies of a curry powder. Every home-made curry powder is truly unique for that reason, to decide what works best for the dish and those eating. A roasted curry powder is very versatile – add it into a curry, dust it onto someContinue reading “Spice it up with roasted curry powder”