After being inspired by watching Mark Wien's video on Tokyo Ramen Tour I decided to recreate this "authentic" version of Japanese Ramen noodles myself. Getting halal authentic Ramen noodles is virtually impossible here in the US, as pork broth is the most widely used broth at Ramen restaurants. This dish is far removed from the … Continue reading Japanese Style “Halal” Ramen Noodles
Spice-rubbed Roasted Corn (Masala Bhutta). See the video at bottom of page. It should help clarify the technique used here. Commonly eaten as street food in India and Pakistan, this "masala bhutta" recipe elevates the flavor of roasted corn by rubbing it with lemon/lime and south asian spices. Credit goes my friend Ferhan who introduced … Continue reading Healthy spice-rubbed roasted corn (Masala Bhutta)
Grilled Nashville Hot Chicken After a recent trip to Hattie B's in Nashville, TN, I sought to reproduce their sweet and spicy flavors on the grill. Basically, I used our method of making (non) fried chicken on the grill, and after it was done, I "painted" it with the spicy oil. The below recipe is … Continue reading Grilled Nashville Hot Chicken
Uyghur Lamb Skewers. In the northwest part of China, the ethnically Uyghur people - who are religiously Muslim - have blended flavors from South Asia, the Middle East, and other regions of China. The below recipe (adapted from several recipes found online including this excellent one) results in a savory and spicy lamb that leaves … Continue reading Uyghur (Muslim Chinese) Lamb Skewers
Peri Peri Garlic Chicken with Teriyaki Glaze. Growing up in the UK and visiting often, I always end up going to Nando's. It's a fantastic South African restaurant chain that specializes in Portuguese-style chicken dishes with various peri-peri marinades. In the UK, Nando's sauces and seasonings can be found very easily. They are available in … Continue reading Peri Peri Garlic Chicken with Teriyaki Glaze
Smoked Deli Beef
Hunter Pit Beef My mother-in-law introduced me to a Pakistani dish called "hunter beef," which is made by marinating "eye of round" beef in a tamarind paste for several days and then boiling the beef in a pot. I fused her recipe with Meathead's technique for Baltimore Pit Beef (also made from "eye of round"). By … Continue reading Hunter Pit Beef
