Sunday, June 26, 2011
Today I had some serious craving for payesh, rice pudding from Bangladesh. Payesh is normally cooked with cardamons and pistachios. Since both cardamons and pistachios were not available at home I had to make do with what was available.
Making rice pudding takes a lot of patience as the cooking time is rather long. I started by mixing evaporated milk and condensed milk. Then I added the rice and 1 cup of water to the milk. The mixture needs to be cooked in slow heat for at least an hour and a half or sometimes two hours. You also have to constantly stir the mixture for so the rice and milk will not burn. I had to stir the mixture every 5 minutes for the next 2 hours.
Once the pudding is cooked, I added the grated lemon rind and 3 teaspoons of fresh lemon juice. I used lemon for flavor so the pudding will not be too sweet. For toppings I used pili and walnuts. You can also add raisins or any other dried fruit for flavor. The pudding was good with some lemon green tea.
Saturday, April 30, 2011
Thursday, April 28, 2011
I recently found these photos in my archive. I went to Korea in September 2009 for a conference. I was asked to speak on a research my organization is conducting concerning the health status of migrant workers in Asia. Seoul is one beautiful city and I would love to live there. The food of course is amazing. I love Korean food. Unlike Filipino food, Korean food always surprises. The side dishes are actually my favorite. The spices and flavor excites your taste buds. The photos below are of the side dishes they served over lunch.
from the side dishes alone I was already full.