Category: Household Classics

Perfect Boiled Eggs

Find a lidded saucepan large enough to allow your eggs to comfortably fit on the bottom in a single layer. Add 1 inch of water, cover and bring to a boil. Gently lower eggs into the saucepan using a slotted spoon or a steamer basket. (It’s O.K. if the eggs are partly submerged on the… Continue reading Perfect Boiled Eggs

Gin Pahit

2 ounces gin 3 to 4 dashes Angostura Bitters Lemon twist, for garnish In a cocktail shaker filled with ice cubes, combine the gin and bitters. Stir well. Strain into a chilled cocktail glass. Garnish with a lemon twist. Serve and enjoy. Notes: A Traditional Pink Gin Plymouth Gin claims that there is a more… Continue reading Gin Pahit

Thin but Juicy Chargrilled Burgers

¾ to 1 pound ground beef (at least 15 percent fat) Kosher salt and freshly ground black pepper 4 soft burger buns, toasted in butter Toppings (such as shredded iceberg, sliced onion, tomato and pickles) and condiments (mayonnaise, ketchup or mustard), as desired 4 slices American cheese or other sliced cheese of your choice Divide… Continue reading Thin but Juicy Chargrilled Burgers

Go-to Basic Dal

For the dal: 1 cup masoor dal (also known as split and dehusked pink lentils, red lentils, or dhuli masoor) 1 teaspoon ground turmeric 1 teaspoon kosher salt 2 tablespoons fresh lime juice (from about 1 lime) For the seasoning (also known as chhonk) 2 tablespoons ghee or olive oil 2 teaspoons cumin seeds 2… Continue reading Go-to Basic Dal

New Go-To Coriander Chutney with Peanuts

30g (1oz) raw, blanched peanuts 1 small onion, roughly chopped 2 garlic cloves, roughly chopped 2 green chillies, roughly chopped 40g (1 1/2 oz) fresh coriander leaves 20g (3/4 oz) fresh mint, leaves picked (stalks discarded) 1 teaspoon sugar 1/2 teaspoon salt juice of 1/2 lime 75ml (5 tablespoons) water Heat a frying pan, add… Continue reading New Go-To Coriander Chutney with Peanuts

Lucali Salad

FOR THE SALAD: 5 smallish tomatoes, halved and cut into fifths 1/2 smallish red onion, peeled and thinly sliced 1 rib celery with leaves, ideally from the heart, chopped 18 canned, pitted black olives, plus 2 tablespoons olive brine 2 teaspoons kosher salt 1 teaspoon coarsely ground black pepper 1 teaspoon lemon pepper 1/3 cup… Continue reading Lucali Salad

Go-To Mint-Cilantro Vinaigrette

1 tablespoon chopped cilantro 1 tablespoon chopped mint 2 tablespoons olive oil 1/4 cup / 60 ml fish sauce or Yondu (or a combination) 2 tablespoons water 1 tablespoon rice wine vinegar Juice of 1/2 lime 2 tablespoon raw organic honey 1 clove of garlic, minced 1 Bird’s eye chili, thinly chopped Combine all ingredients… Continue reading Go-To Mint-Cilantro Vinaigrette

Pressure Cooker Mashed Potatoes

4 (~2.5lbs/1100g) russet potatoes or 6 Yukon gold potatoes , peeled and quartered 1 cup (250ml) cold water 1/2 cup (100ml) milk 2 tablespoons (30g) unsalted butter 2 cloves garlic , minced 2 tablespoons (30g) freshly grated Parmesan cheese Kosher salt & pepper to taste Pressure Cook Potatoes: Fill the pressure cooker with 1 cup… Continue reading Pressure Cooker Mashed Potatoes

Pressure Cooker Chicken Breasts

3 pounds fresh or frozen boneless, skinless chicken breasts (about 4 large breasts) 1 teaspoon kosher salt 1 cup low-sodium chicken broth or water Arrange the chicken, salt, and water in the electric pressure cooker. Set a trivet or a steamer basket inside the insert. Season the chicken with the salt and set on the… Continue reading Pressure Cooker Chicken Breasts

Soto Betawi (Indonesian Beef and Coconut Milk Soup)

1.2kg beef brisket, trimmed of any fat and cut into 3cm cubes 2 lemongrass stalks, bruised and tied in a knot 2 bay leaves 1 tbsp tamarind paste (or 1 tbsp lime juice mixed with 1 tbsp brown sugar) 700ml coconut milk 200ml whole milk 3 medium potatoes, peeled and cut into bite-sized chunks 3… Continue reading Soto Betawi (Indonesian Beef and Coconut Milk Soup)

Bakso (Indonesian Beef and Meatball Soup)

For the broth: 600g beef brisket, trimmed of any fat and cut into 3cm cubes 16 garlic cloves, peeled and bruised 8 banana shallots or 16 Thai shallots, peeled, roots removed, halved lengthways 800ml good-quality beef stock 1.6l good-quality chicken stock 2 pak choi or similar Asian greens, cut into chunks 240g dried flat rice… Continue reading Bakso (Indonesian Beef and Meatball Soup)

Indochinese Vegetable Jalfrezi

1/2 cup diagonally cut and parboiled baby corn 1/2 cup diagonally cut and parboiled carrots 1/2 cup diagonally cut and parboiled french green beans 1/2 cup diagonally cut and parboiled cauliflower florets 2 tablespoons oil 1 teaspoon cumin seeds 1/2 teaspoon ginger paste 1 teaspoon garlic paste 1/2 cup thinly sliced onions 1 teaspoon chili… Continue reading Indochinese Vegetable Jalfrezi

Yo Po Mian (Oil Sprinkled Noodles)

Kosher salt 12 ounces dried wide wheat noodles 4 heads baby bok choy (about 12 ounces), trimmed and sliced lengthwise into 4 pieces 4 small garlic cloves, peeled and grated 8 teaspoons soy sauce 4 teaspoons black vinegar 1 teaspoon red-pepper flakes, plus more to taste 2 scallions, thinly sliced 1 handful cilantro leaves 8… Continue reading Yo Po Mian (Oil Sprinkled Noodles)

Chicken (or Paneer) Karahi

2 tablespoons oil 2 tablespoons ginger, minced 1 tablespoon jalapeño or serrano pepper, minced 1.5 pounds boneless skinless chicken thighs, cut into 4 pieces each 1 cup tomatoes, chopped 2 teaspoons turmeric 1 teaspoon garam masala 1/2-1 teaspoon cayenne pepper or to taste For Finishing 1/4 cup cilantro, chopped 2 tablespoons lemon juice 1 teaspoon… Continue reading Chicken (or Paneer) Karahi

Indian-Spiced Scrambled Eggs

1/2 medium onion, preferably red 1 medium ripe tomato 1 serrano chile pepper or 1/2 jalapeño (may substitute 2 green Thai chiles) 4 large eggs 2 tablespoons vegetable oil Dash of tomato-chile ketchup Pinch kashmiri chili powder Kosher salt A few fresh cilantro leaves, for garnish (optional) Finely chop the onion and tomato; together is… Continue reading Indian-Spiced Scrambled Eggs

Roasted Cauliflower with Pancetta, Olives, and Parmesan

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups) 1/2 cup extra-virgin olive oil 1/2 teaspoon kosher salt, plus more as needed 1/3 cup olives, crushed, pitted and chopped 1 fat garlic clove, finely grated or minced 1 1/2 tablespoons fresh lemon juice, plus more to taste… Continue reading Roasted Cauliflower with Pancetta, Olives, and Parmesan

Toor Dal with Tamarind

400g toor dal 3 tbsp vegetable/sunflower oil 1 tsp of fenugreek/methi seeds 1 tsp cumin seeds 1 tsp black mustard seeds 10 fresh curry leaves 2 inches fresh ginger, finely grated/chopped a good pinch asafoetida/hing powder 2 small chillies, chopped into three 2 tomatoes, chopped 1/2 tsp chilli powder 2 tsp turmeric powder 1 tsp… Continue reading Toor Dal with Tamarind

Antipasto Salad with Bocconcini and Green-Olive Tapenade

3 tablespoons green-olive tapenade from a jar 1/4 cup peperoncini—stemmed, seeded and finely chopped 1/2 cup extra-virgin olive oil, divided 1 1/2 cups bocconcini (mozzarella balls) (about 9 ounces) 4 teaspoons fresh lemon juice 4 teaspoons red wine vinegar 4 teaspoons minced garlic 1 teaspoon dried oregano Kosher salt Freshly ground black pepper 1 small… Continue reading Antipasto Salad with Bocconcini and Green-Olive Tapenade

Jordan Marsh Blueberry Muffins

1/2 cup (8 tablespoon/4 ounces) butter, at room temperature 1 cup (7 ounces) sugar 2 large eggs 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1/2 cup (4 ounces) milk 2 1/2 cups (12 1/2 ounces) blueberries, fresh preferred 1/4 cup (1… Continue reading Jordan Marsh Blueberry Muffins