MY ASIAN RECIPE

Puli Soru (Tamarind Rice) is a timeless South Indian classic, cherished for its perfect balance of tangy, spicy, and earthy flavors. A staple in Tamil Brahmin households, this dish is famous for its long shelf life, making it the ultimate choice for travel or lunchboxes. Interestingly, the flavors deepen and improve after a few hours of resting! Here is the recipe rephrased for a clean and professional presentation. Traditional Puli Soru (Tamarind Rice) A tangy, aromatic South Indian travel classic enriched with toasted lentils, coconut, and a hint of fenugreek. The Ingredients The Base: 2 cups Cooked rice (cooled to room temperature) 1/4 cup Tamarind (seedless) 1/4 tsp Fenugreek seeds Salt (to taste) 2 tbsp Oil (Sesame/Gingelly oil is traditional) The Tempering & Crunch: 1 tsp Mustard seeds 2 tbsp Urad dal 5 Dried red chilies 1 sprig Curry leaves 1/4 tsp Turmeric powder A pinch Hing (Asafoetida) The Fresh Finish: 2 tbsp Shredded coconut 2 tbsp Shredded carrot...

YAM BASKET WITH KUNG PAO CHICKEN The Yam Basket , traditionally known as Fatt Putt or the "Buddhist Alms Bowl," is a spectacular centerpiece of Chinese banquet cuisine. This dish is celebrated for its contrasting textures: a golden, lattice-like crust that shatters into a light, fluffy yam interior. While it has roots in vegetarian cooking, filling it with bold, savory Kung Pao Chicken creates an incredible fusion of earthy sweetness and spicy zing. The Golden Yam Basket with Kung Pao Chicken A masterclass in textures—crispy, fluffy yam filled with succulent, spicy-tangy stir-fried chicken. The Ingredients f or the Crispy Yam Ring: 600g Yam (Taro), peeled and cubed 10 tbsp Wheat starch 10 tbsp Boiling water (crucial for "cooking" the starch) 2 tbsp Vegetable shortening (for the signature flaky texture) 1 tbsp Sugar 1 tsp Salt 1/2 tsp Homemade Chinese 5-Spice Powder A handful of Vermicelli (Rice glass noodles) for the base Homemade Chinese 5-Spice P...