Now I really didn't think I'd like appams, I mean it's a fermented pancake! When I was in the south of india I tasted idlis, a fermented rice and lentil cake, after that experience I avoided the fermented breads all together so I did't taste any appams while I was there. Now I'm sorry. When I saw that thia months daring cooks challenge was to make appams, I sighed, sceptically telling myself maybe this challenge would help me come to terms with my dislike for fermented breads. It worked!!! Appams, or how to like fermented... [Lire la suite]
This curry is really easy and tastes absolutly fabulous! In a big cast iron pot satay up the cunks of pork untill they're golden then poor on top: 1 can of coconut milk + 1 can of mangoes + 1 can of lychees+ 4-5 generous tbs spoons of red curry paste Let the pot simmer, after about an hour add 1 large bouquet of chopped freash cilantro. Cook for about an hour and a half untill the meat is stringy and tender. Serve with rice. Yum!