Aside from the time taken to soak the clams, this recipe can be completed in no time, hence it is always best to cook it right before serving. Through the use of the sambal, this dish achieves a balance between sweet, sour and spicy flavors. It is a delicious yet different way to enjoy clams.
Goi Cuon literally translates into salad roll, and that is exactly what it is minus the seasoning. Each ingredient in the roll has so much flavor that even salt and pepper is not required. To me, it is the taste of the fresh mint leaves and the crunch of the remaining ingredients that make this dish one of my favorites.
Influenced by the various cuisines of Asia, these calamari fritters create a balance of flavors that are sweet, salty, spicy and sour. Aside from the flavors it’s textures, soft from the inside and crisp from the outside, help it attain multi-dimensions. It helped me to achieve the flavors of the satay that I was craving, yet was able to give it my own touch
Spicy yet refreshing, those are the feelings that are conjured up by the first morsel of this salad. It is simply amazing how such few ingredients can create such bold flavors, especially the chili. So much so, that there is no need to add any extra spices such as salt, pepper or chili powder; the ingredients themselves are capable of invoking the magic.
Oozing with natural flavors that use your taste buds as an exploratory playground, these rolls are best eaten on their own without the need for any synthetic sauces or dips. Just writing about them is making my mouth water. A good recipe to give your palate that special treat.
To enhance the taste, all I did was marinate it in white wine and fresh tarragon and made a light sauce with the porcini mushrooms and remaining white wine. Simple, light and refreshing; those are the three words that best describe this recipe which is fast becoming my favorite these days.
The term curry can be etymologically traced back to the Tamil word ‘kari’, meaning sauce. Most curries are laden with a generous portion of gravy and a mixture of meat and vegetables. However, the recipe I am discussing today is relatively dry; it concentrates more on accentuating fragrant flavors of the spinach steamed with dried fenugreek and succulent pieces of chicken. As far back as I can remember, this dish would fill my house with pungent aromas as it simmered on the stove, beckoning the hungry to the dinner table.
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