Parathas are an Indian flatbread with plenty of ghee to give them a delectable flavor with a somewhat gooey texture. I made up a fusion dish, like an Indian deconstructed burrito, or an Indian flatbread/Mexican pizza. Fun stuff. You can't get crumbly chorizo in Fiji, only the sausage kind, so I blitzed it in the… Continue reading Chorizo Mix and Guacamole on Parathas
If you use a pre-made pizza base, this dish is easy to make. You can get creative with the toppings. I chose a pesto to go with the smoked salmon. Ingredients: 1 pizza base 1 large onion, sliced 4 garlic cloves, diced 1 pesto jar 1 package of smoked salmon 1 package of mozzarella, grated… Continue reading Smoked Salmon Pesto Pizza
We found garlic naan in the frozen section of a local supermarket in Suva and decided to give it a try. I sauteed shrimp with olive oil, sesame oil, fresh-squeezed lime juice, cilantro and green onion, and served the mix atop the defrosted naan. It turned out to be a lovely, tasty lunch.
I was inspired to do a take on congee, which is Chinese rice porridge. My porridge is on the drier side, but you can control the moisture level with the amount of water according to your preference. The flavor base is the chicken broth, and soy sauce, ginger and sesame oil round out the profile.… Continue reading Chicken Rice Porridge
I love dumplings. I haven't made them in a long while, and it popped into my head to make them on a weeknight. Dumplings are easy to make. Plus, they look impressive, and, if you make them right, they're very tasty. Hubby had the idea to do a combo fry-steam, meaning frying the dumplings first… Continue reading Dumplings