Jazz Hands! It’s Time For Eggs Bollywood

Posted on January 10, 2012 by allayaf

This spicy, Indian-inspired dish works well as a main course, or elegantly exotic brunch fare.

Before the introduction of “Slumdog Millionaire,” many Americans lived largely unaware of the campy splendor of Bollywood movies. Bollywood, a name coined around the mid-30′s to early 40′s (as far as I can tell), refers not to one locale, but to the entire booming business of movie production in India. Although mostly overlooked in the United States, Bollywood’s influence reached far and wide across the Asia, Africa and Middle-East. My mother used to tell me stories of when she was a young girl in Thailand, anxiously lining up with her friends to see the latest Bollywood musical. She described complicated plot lines with doomed romances, disapproving parents, beautiful actresses, handsome leading men, and epic song and dance numbers. What’s not to love? Bollywood, for generations, upholds an undeniably successful track record of somehow fusing Western tastes and culture palatably with traditional Indian values – to the point where they grow to seem authentically Indian! Continue reading →

Pad See Ew, The Kosher Way

Posted on December 15, 2011 by allayaf

Generally a hodgepodge of treif ingredients, this version of Pad See Ew is completely kosher, and, as pictured here, completely vegetarian.

The problem many people face when adapting a recipe for a kosher home, especially with Thai food, is finding acceptably kosher ingredients. The biggest problem I face, especially with recipes I grew up with, is quantifying the ingredients, as these recipes were never written down! So, when I received a request for a kosher version of Pad See Ew, I had to think for a moment. I haven’t had this dish in ages, mostly because it was never one of my favorites; my mom always overcooked the noodles, and it made them mushy. It was interesting to rediscover this popular noodle dish. Turns out it really is pretty good!

Continue reading →

The Case For Chow Mein: An Asian Perspective on Chanukah

Posted on December 9, 2011 by allayaf

This veggie chow mein incorporates salty, pungent, sweet, bitter and sour tastes. Almost a balanced meal!

It’s pretty common in Eastern cultures to have food rules, some as in depth (and astoundingly similar in some ways) as the laws of kashrut. Many favor a mostly vegetarian diet, as did Rabbi De Sola Pool, while others championed moderation in all foods. Although no longer religious in nature for most people, the way one presents and serves food in Asia remains deeply rooted in custom, and has influenced menus and recipes for centuries. Continue reading →

When It Rains, Make Chicken Adobo

Posted on December 7, 2011 by allayaf

Philippino chicken adobo combines sweet, sour and salty flavors into an irresistable crowd pleaser.

When I lived in Southern California, people reacted to rain like medieval peoples reacted to comets. The Wicked Witch of the West? A native Southern Californian, it turns out. Here in New York City, rain is met more or less with indifference, albeit, with heightened awareness of potholes (you never quite know how deep they are until you step in one filled with water). In Southeast Asia, it’s met with utter joy. Continue reading →

Japanese Curry, Kosher At Last!

Posted on December 5, 2011 by allayaf

This flavorful Japanese curry can be made with chicken, but also with vegetarian and vegan options.

Japanese cuisine is a unique taste experience; it seems to run from elegantly simplistic with subtle, earthy flavors to highly processed with international influences. To be sure, there’s definitely something for everybody, but navigating Japanese cuisine within kosher dietary laws can be a little tricky, particularly when sampling the complex flavors of Japanese fusion. Continue reading →

Swedish Meatballs

Posted on November 30, 2011 by allayaf

Yes, they're kosher! These lightly spiced meatballs are enrobed in a tangy, yet meaty, creamy sauce.

I love the public consciousness; that phenomenon where a society or community, as a whole, seems to be operating on the same wavelength. It makes this city gal feel much more connected. So imagine my delight when, shortly after I made a rocking Shabbat dinner of Swedish Meatballs one frigid Friday evening, I found lots of other foodies acting in kind. What is it about winter and meatballs? I have no earthly idea, but if all indicators are correct in this instance, you’ll be on board with it too! Continue reading →

A Twist on Scrambles: Chinese Tomato Eggs

Posted on November 22, 2011 by allayaf

This quick and easy dish features a sweet and sour sauce that works equally well with eggs or chicken.

Humans have been consuming eggs since the dawn of time, and theres no wonder; eggs are an easily attainable source of protein and nutrients that cook quickly and easily. In China, much like here in the United States, a child’s first meal he or she learns to prepare is generally an egg dish. Yes, we do fry, hard boil and poach our eggs similarly to how the rest of the world does, we just eat them a little differently. Continue reading →

Everything You Ever Wanted to Know About Brining a Turkey (but were afraid to ask)

Posted on November 21, 2011 by allayaf

Roasted Empire Kosher turkey: http://www.empirekosher.com/recipe/oven-roasted-turkey

It’s no wonder why a common question asked around Thanksgiving is how to get a moist, juicy turkey. This lean beast of the poultry family weighs in at 13 pounds, at the bare minimum, and sometimes requires a small team of recruits to wrangle it in and out of the oven. Simply put, it’s not just a big chicken.

The best way I know of to get a moist turkey largely depends on two things: cooking method and brining. Since just about everyone seems to advocate their own cooking method, I’ll focus in the brining part today. Continue reading →

Lamb Harira

Posted on November 17, 2011 by allayaf

A hearty and flavorful soup chock full of meat, noodles and legumes, this Lamb Harira will warm you up on the coolest of days.

Moroccan cuisine is characterized as being heavily spiced, and this soup is no exception! A traditional dish of Morocco, harira is a spicy soup with a lot of tradition behind it. It is generally served during Ramadan to break the day’s fast, or on special occasions, such as weddings. Bursting with flavor, this really is an impressive soup that is both hearty and satisfying. Despite its Muslim roots, harira actually fulfills a requirement on a Rosh Hashanah seder plate (beans/legumes), and makes for a lovely beginning of the meal. Continue reading →

A Tangled Street Scene

Posted on November 7, 2011 by allayaf

These savory, spicy noodles are a street staple.

In my native country of Thailand, as well as in most parts of Asia, street food is a way of life; the world’s first “fast food.” In fact, it’s often times much cheaper to buy your dinner at one of the many food stands than it is to buy ingredients and cook it yourself at home. Personally, I love street food! Eating snacks or meals from push carts is one of my fondest memories from childhood. Peanuts that had been boiled in salt water; Sweet and tiny “fingerling” yams roasted over hot coals; agar agar jellies with coconut; Thai roti with sweetened condensed milk; Kao Paad – Thai fried rice (see earlier post for recipe); mochi with peanuts and coconut; roasted bananas with honey glaze – on a stick. These were some of my all time favorites. Continue reading →

I Speak Food

Culinary translations for your kosher kitchen.

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