When I lived in Pittsburgh, I used to go to a Lebanese eatery called “Aladdin’s”. I loved the place very much! The atmosphere, the food and the CAKES were amazing. Every time I went there, I would order Chicken Mishwi. But I never bothered asking them how they actually cooked this chicken to be so tender and absolutely delicious. Knowing the name of the dish, I searched for it for a long time. There wasn’t much about it except for one little recipe in Yahoo Q/A. I really had to strain my taste buds to exactly pin point what it is I ate at “Aladdin’s”. Now we eat this chicken every other week.
Do you have seasonal foods, desserts and salads you like? A lot of my friends do. But it seems like I do not really have that kind of division. I can eat herring during the hottest summer day or I can make Kuksi and Go’ja in the middle of the stormy winter.
Don’t you just love the colors of this roll?! If you decide you want to make it, you will first have to finish reading my tiny entry about my everyday life :)
Fish is a good source of healthy protein and Omega-3 fatty acids which benefit the heart of. Also, consuming fish and seafood products rich in Omega-3 at least twice a week decreases chances of cardiovascular diseases. Buying fresh unfrozen fish is always recommended. Also, keep in mind that consuming larger species of fish comes with its own risks of being more exposed to mercury contamination. The bigger the fish, the bigger the risk.
Although I am not aware of the exact origin of Mung Bean Soup, a.k.a. Moshxo’rda in Uzbek (Mosh-bean, xo’rda-pottage), a.k.a. Mung/Moong been soup, looking at similar recipes I can tell, that it was most probably widely cooked among old time Uzbek farmers. It is relatively easy to make and does feed a lot of people. As far as I know not a lot of Uzbeks like this soup. But my family does enjoy it and I make it fairly often. You do have to try it once to understand if you like it or not :D
Very good and delicious salad for daily use. Decorated can be very pretty on your guest table, too. We used to make this salad all the time when I was back in Uzbekistan. The only difference is, we used to use green radish. Since it is very hard to find one here, I simply swap green radish with Daikon radish. The taste and the density is a little different, but Daikon adds different uniqueness to the salad.
I am not much of a pancake person but really enjoy making these for weekend breakfasts. No hassle, easy and very delicious. Usage of blueberries is very essential since they can keep their shape fairly well on high heat. You can use both fresh and frozen berries for this recipe. It is based on plain yogurt and less sugar, thus making it desirably healthy choice for breakfast entrée. Nothing can give you a better jump start in the morning than seeing your husband and your son enjoying their food.
Funchoza is a well known salad in Central Asia. I am not very sure of it’s origins. Always thought of it being Korean but recent searches show that it is actually Uighur (ethnic minority in China) dish. The ingredients might remind Japchae but the taste is absolutely not the same. Japchae uses potato starch noodles, funchoza is done with rice noodles.