Comments on: Fresh From The Farm…

By: Alpesh Prajapati

Alpesh Prajapati — Sat, 11 May 2013 16:13:43 +0000

Can Someone please tell me where to find curry leaves in Makati, Philippines?

By: NidaFe

NidaFe — Mon, 29 Oct 2012 15:44:23 +0000

Footloose :-)

By: Footloose

Footloose — Mon, 29 Oct 2012 13:41:02 +0000

How should household and personal help be referred to without being demeaning? Everybody ought to have a maid: https://www.youtube.com/watch?v=ssS5Drna1bo

By: NidaFe

NidaFe — Mon, 29 Oct 2012 05:10:24 +0000

Dulce: “my maid…” REALLY? Not only was this pejorative, but using the phrase denoting ownership made me cringe.

By: Roland

Roland — Sun, 28 Oct 2012 08:48:41 +0000

For me i dip first the dory fish into a beaten egg with the crashed curry leaves then drain a little bit and slowly roll on the bread crumbs and go for deep frying…the aroma will burst out so nice…local singaporeans do these..

By: ykmd

ykmd — Thu, 25 Oct 2012 05:03:04 +0000

Pan-fry curry leaves until crisp, set aside and in the same oil saute lots of minced garlic, green onions and chopped red chilies with salt. When it starts to smell divine toss in cubed pan or deep fried tofu, drizzle with a little soy sauce. Top with curry leaves. So good!
I have discovered the leaves freeze really well- I put them in the smallest ziploc bags, press as much air out as I can and take them out of the freezer right before using. The leaves discolor rapidly when reexposed to air.

By: Susie

Susie — Thu, 25 Oct 2012 03:29:30 +0000

Curry leaves…an essential for fish head curry.

By: JL

JL — Wed, 24 Oct 2012 15:02:06 +0000

You can try to plant the mint cuttings too — but make sure they are potted as they expand like crazy!!

By: Marketman

Marketman — Wed, 24 Oct 2012 09:08:23 +0000

Footloose, I just made some arrowroot starch this morning! It was a simple but amazing discovery… post on it in the days ahead.

By: Footloose

Footloose — Wed, 24 Oct 2012 07:24:39 +0000

What we commonly call araro flour is actually araro starch. Fresh araro tubers are cleaned, pounded and rinsed out to separate the starch from the fibre. The milky slurry is then dried to produce the starch.

Our neighbor to the north, the town of Samal, was celebrated for their araro cookies. They are now commercially produced with all the concomitant corner-cutting, i.e. using cornstarch or tapioca and abandoning the use of wooden molds to form their frontal bas relief design which make them taste and appear just like the commonplace waknatoy.

The fresh araro’s skin peels off easily once boiled. The growing tender tip reminds me of asparagus in flavor and texture. The rest of the body, however, is husky and can functionally replace dental floss effectively.