Subscriptions and Feeds

Translate This Page


  • WWW


« October 2, 2005 - October 8, 2005 | Main | October 16, 2005 - October 22, 2005 »

October 14, 2005

Ramadhan in Malaysia by Choo Teck Poh

In Malaysia, many food bazaars are set up in every neighborhood, ranging from just a few stalls to as many as a few dozens in the bigger ones. Business usually start from 4 pm as office hours are shortened by around half to one hour depending on how much the usual lunch hour is spent working. Hotels and restaurants offer impressive buka puasa (breaking fast) spreads. This is a bazaar within walking distance from my house.



and the goodies we went home with From left: Sour Plum, Orange, Mata Kuching or Cat's Eye is a small fruit in the lychee family. The seeds resemble a cat's eye.

Continue reading "Ramadhan in Malaysia by Choo Teck Poh" »

October 13, 2005

Ramadan in Lebanon by Nadia


(The nicest time of day...)

The last ten minutes before a Ramadan sundown are the longest you will spend as a child. Twelve or thirteen, I am fasting the whole day through for the first time, and now my cousins and I am staring hard through the window for a sign, any sign. The Koran says “when you cannot tell the difference between a white thread and a black thread” but there are more reliable ways. The mosque lights will come on, the call to prayer will sound, and most importantly, the cannon will fire. Amazing smells have been coming out of the kitchen for the past two hours, my aunts and uncles are joking and carrying plates to the table, and I am so dizzy with hunger, thirst and excitement I can’t imagine waiting any longer and then…boom!


Continue reading "Ramadan in Lebanon by Nadia" »

Korean Lunch at Mom's by Ji-Young Park

P1010001_1My parents eat lunch or dinner like this everyday. My mother has even more banchan in her pantry.

My mother cooks all day long when she is not working. If anyone is imagining that a quaint Korean halmuni (grandmother) is preparing all this food, think again. My mother is very stylish, attractive, even a bit imposing. She has her own business and travels quite a bit.

I'll explain what these dishes are individually in subsequent posts. I will provide recipes as well. In the "old" days it would have been impossible to prepare food like this for daily eating without domestic help or a large extended family living close together.

However, even the poor could feast on special occassions by preparing and sharing foods together. We did that alot too in Korea when I was little.

Continue reading "Korean Lunch at Mom's by Ji-Young Park" »

October 12, 2005

A Simple Before Morning Meal by Farid Zadi

This photo is courtesy of Etheria. It's crucial to wake up early enough to eat something during Ramadan. If you have the discipline to fast, have the discipline to wake up early enough for this. I know it is hard. But even a little carbohydrates and starch in your stomach will help you get through the day.


October 11, 2005

Ramadhan bazaar at Sri Damansara

Ramadan1_2The photos are courtesy of Suanie , a Malaysian blogger.

I am paraphrasing her descriptions. I know little of Malaysian dishes.

Beginning at the top right and moving clockwise: kuih (cakes), assorted dishes, kuih tepung pelita, keropok lekor.

Continue reading "Ramadhan bazaar at Sri Damansara" »

Couscous with 7 Vegetables a Moroccan Specialty by Anis Toumi

Couscous with seven vegetables is made in Morocco and Algeria, but not Tunisia? This is another dish that Moroccans sometimes like to claim they invented when talking to tourists. Not all Moroccans talk to tourists. How do you invent a couscous dish with seven vegetables? How is this invented in Morocco and not in Algeria or Tunisia?

1) A sneaky Algerian saw a creative Moroccan cook putting 7, not 6 or 8 but 7 in a dish and stole the idea.

2) Tunisians never have 7 vegetables at hand to make couscous with 7 vegetables. Sometimes we have 5 or 6, other times we have 8 or 9, but never 7.

3) The number 7 does not exist in Tunisia. When we count our fingers we skip over the 7th one as if it does not exist.

Continue reading "Couscous with 7 Vegetables a Moroccan Specialty by Anis Toumi" »

October 10, 2005

Guelaguetza by Ji-Young Park

P10100011Another architectural oddity in Los Angeles. I finally got a digital camera that takes decent photos.

This is not the back entrance to a Chinese restaurant.

Continue reading "Guelaguetza by Ji-Young Park" »

Hoeng Hwe, Vinegared and Seasoned Skate by Ji-Young Park

P1010050_1Please join me on Book of Rai forum to discuss Korean food!

Hoeng Hweh can be described as a type of ceviche. Skate is marinated in vinegar for several hours. The typical vegetable components are mu (daikon radish), carrots, peppers, onions and minari (Korean watercress) stems. Some cooks add cucumbers and Korean pears.

I don't consider this dish to be commonly homemade. It's labor intensive and time consuming. Most people just buy it pre-made from Supermarkets, open air markets or a local banchan (side dishes) maker.

My mother's home cooking is not representative of typical Korean home cooking. She learned how to cook growing up on her family farm, where they had access to more ingredients than most Koreans did at the time and lots of domestic help to prepare the food. Back then in Korea there was a huge divide between the wealthy and the poor. The large middle-class that exists today is the result of Japanese occupation, civil war and rapid industrialization.

During the chaos of the Korean war my mother spent some time with relatives from North Korea. They were wealthy North (then it was simply Northern as the country was not officially divided) Koreans who fled to the South with every bit of gold, jewelry and money they could strap to their bodies and carry. They opened a now closed restaurant in South Korea. My mother learned how to make North(ern) Korean specialties while staying with them.

Continue reading "Hoeng Hwe, Vinegared and Seasoned Skate by Ji-Young Park" »

October 09, 2005

More Ramadan Photos from India by Farid Zadis

Rotiwallah1These photos are courtesy of  Gourmet India . Suresh Hinduja is a highly informed consultant on Indian cuisines.

Gourmet India also has a food forum that I participate in. The members are all generous and informative.

This is one of my favorite photos. The roti maker looks so kind and gentle, humbly making his bread.

Continue reading "More Ramadan Photos from India by Farid Zadis" »

Book of Rai Food Forum

Recent Comments

February 2007

Sun Mon Tue Wed Thu Fri Sat
        1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28