Updated 20 Nov 2010
Originally posted 20 April 2009
There’s nothing better than fresh, homemade bread. Here are two easy recipes for how to make the best, pillowy-soft dinner rolls from scratch. Perfect for your Thanksgiving and holiday meals.
Buttery Dinner Rolls
Have you ever wanted to look for a recipe for something and then ended up with so many choices that you are paralyzed on which one to try? Or even more crazily, you try to incorporate a bunch of them into one recipe?
That’s how I was recently while looking for the ultimate dinner rolls. I’ve tried baking buttery dinner rolls using Rose Levy Beranbaum’s recipe from “The Bread Bible” before. They’ve turned out really well but I want something that will knock my socks off and make me want to keep eating them (even though with each buttery bite, more fat makes its way to my hips). That’s what I’m looking for baby!
An amazingly simple and delicious new way to cook daikon radish.
I don’t know about you, but sometimes I use an ingredient in certain ways and I can’t get past those styles of cooking to move on to other things. Yeah, let’s just call it non-creativity. I get like that some days (ok, most days now that I’m working). This is why I love browsing through cookbooks or going to try new restaurants. I get inspired that way.
Recently, I got inspired by a Malay colleague. She had brought lunch from home that her mom had made for her. Being the curious foodie that I am, I went over to her cubicle and asked what she was having for lunch. She said, “Lobak putih masak lemak” (daikon cooked in coconut milk) and showed me her dish.
You’re liable to get fat, if you eat too many of these delicious buns.
Besides Kampua Mee, Sibu is known for another favorite Foochow food: Kompia buns. These crusty baked buns are dense like a bagel but not as chewy. They come either plain or baked with sesame seeds. Kompia are made simply with wheat flour, water, salt and a little baking soda, yet they are simply addictive!
Meet “Limey”, the lime-eating caterpillar:
We have a kaffir lime tree in a large clay pot in our carport. Kaffir lime is a wonderful ingredient in Southeast Asian cooking, particularly Thai dishes. We’ve used kaffir lime leaf in many recipes, including Stir fried Pork with Long Beans, Thai Green Curry, and Wild Salmon Cakes with Kaffir Lime and Ginger.
One day, I spotted what at first appeared to be some bird poop on one of the leaves. It actually turned out to be a caterpillar, as evidenced by the obvious circular-shaped cuts showing up on some of the leaves that this “poop” was on. Every morning, I took a look at the plant to observe the progress of the “poop”.