This is just something that I whipped up for family meal on Friday. They’re Saigon crepes with coconut milk, rice and split pea flour. Served here with quick pickled carrots and shrimp. This is a manifestation of French influence on Vietnam. Reminds me of the Dosa Suzettes in Pondicherry. #pickle #summer #crepe #dosa #coconut #pondicherry #frenchfood #vietnamese #indianfood #proud2bcia High-res

This is just something that I whipped up for family meal on Friday. They’re Saigon crepes with coconut milk, rice and split pea flour. Served here with quick pickled carrots and shrimp. This is a manifestation of French influence on Vietnam. Reminds me of the Dosa Suzettes in Pondicherry. #pickle #summer #crepe #dosa #coconut #pondicherry #frenchfood #vietnamese #indianfood #proud2bcia

Sticky forbidden black rice steeped in cardamom and coconut milk, sweet coconut sauce, mangoes, mint and lime zest. Alright, that’s officially the best thing I ate since the first time I had monk fish liver at Blue Hill a year ago. Let me know if you’d like the recipe! #stickyrice #thaifood #bangkok #forbidden #mango #mint #lime #coconut #tropical #farmtotablesomrwhereintheworld #dessert #god (at Pine Woods Park)
Some flavors and experiences really stick with you. Sticky rice with mangoes is one of them. It’s so soulful, an instant comfort food. I had sticky rice with mango about a year and a half ago in Bangkok. It was incredible. So was my rendition of it. 
Rice: 1 pint of black rice, 2 pints of coconut milk (carton), half can of coconut milk, 2 T granulated sugar, 1/4 t cardamom seeds (not pods), 1/2 t kosher salt
Sauce: 1/2 can coconut milk, 4 T gran sugar, 1 T lime juice, 1 t corn starch High-res

Sticky forbidden black rice steeped in cardamom and coconut milk, sweet coconut sauce, mangoes, mint and lime zest. Alright, that’s officially the best thing I ate since the first time I had monk fish liver at Blue Hill a year ago. Let me know if you’d like the recipe! #stickyrice #thaifood #bangkok #forbidden #mango #mint #lime #coconut #tropical #farmtotablesomrwhereintheworld #dessert #god (at Pine Woods Park)

Some flavors and experiences really stick with you. Sticky rice with mangoes is one of them. It’s so soulful, an instant comfort food. I had sticky rice with mango about a year and a half ago in Bangkok. It was incredible. So was my rendition of it. 

Rice: 1 pint of black rice, 2 pints of coconut milk (carton), half can of coconut milk, 2 T granulated sugar, 1/4 t cardamom seeds (not pods), 1/2 t kosher salt

Sauce: 1/2 can coconut milk, 4 T gran sugar, 1 T lime juice, 1 t corn starch

I don’t know how I feel about tonight’s project. Smoky tomato chutney with kasthuri methi and mustard seeds, great! Green chutney with a green mango dice, I’m sold. Then of course, curried potatoes were great too. Lime juice + zest, ginger, and coconut water marinated thighs, crispy and juice and flavorful. The balance works well too. I think I’m just not happy about the plating.
Also, folks, here is the plan I laid out for this a couple days ago. I will make the adjustments and publish the recipes. High-res

I don’t know how I feel about tonight’s project. Smoky tomato chutney with kasthuri methi and mustard seeds, great! Green chutney with a green mango dice, I’m sold. Then of course, curried potatoes were great too. Lime juice + zest, ginger, and coconut water marinated thighs, crispy and juice and flavorful. The balance works well too. I think I’m just not happy about the plating.

Also, folks, here is the plan I laid out for this a couple days ago. I will make the adjustments and publish the recipes.

South Indian cooking generates a lot of deep flavors with use of strong spices and long cooking times, which is different from tropical cooking that I’m used to eating from North and South America as well as the Caribbean. 
A fish masala served with lemon coconut rice and a rice paratha. 
The fish was a white snapper. It was simmered in young coconut, kokam, mustard seeds, curry leaves, garlic, onions, and red chili powder. Truly delicious. 
At Fort Kochi, Kerala, India High-res

South Indian cooking generates a lot of deep flavors with use of strong spices and long cooking times, which is different from tropical cooking that I’m used to eating from North and South America as well as the Caribbean. 

A fish masala served with lemon coconut rice and a rice paratha. 

The fish was a white snapper. It was simmered in young coconut, kokam, mustard seeds, curry leaves, garlic, onions, and red chili powder. Truly delicious. 

At Fort Kochi, Kerala, India

Fried bombil with a rawa batter served with a coconut coriander chutney
Bombil is a fish apparently endemic to the seas surrounding Mumbai — it is also found in South China Sea. They’re tiny fish and have bones. But the bones melt in your mouth — no problem. The slightly gelatinous and fatty aspect of the texture and the richness of the taste is reminiscent of the Mediterranean turbot but this fish is so much creamier. You could spread it on bread like butter! It’s also referred to as Bombay duck. 
Rawa is cream of wheat or semolina. Southern Indian food as well as Mumbai fries see a lot of rawa on them for extra crunchiness. 
Bombil makes it to the top of my India list for sure!  High-res

Fried bombil with a rawa batter served with a coconut coriander chutney

Bombil is a fish apparently endemic to the seas surrounding Mumbai — it is also found in South China Sea. They’re tiny fish and have bones. But the bones melt in your mouth — no problem. The slightly gelatinous and fatty aspect of the texture and the richness of the taste is reminiscent of the Mediterranean turbot but this fish is so much creamier. You could spread it on bread like butter! It’s also referred to as Bombay duck. 

Rawa is cream of wheat or semolina. Southern Indian food as well as Mumbai fries see a lot of rawa on them for extra crunchiness. 

Bombil makes it to the top of my India list for sure!